pan-seared duck breast with celeriac mash, baby carrots, asparagus, mushrooms, toasted hazelnuts and a mandarin-Cointreau sauce added later. (Duck looks like it's deep-fried in the photo - it wasn't).
Dessert was a cheese and fruit tasting plate - Woodside goats cheese in edible flowers (bought), strawberries with chocolate ganache (made), pear and grain discs (bought) with hazelnut praline (made), drizzled with honey. A local (Strathalbyn) gourmet muscat fruit cake as the birthday cake.
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