Went out last night to a fabby little corner of St Kilda, called Milk the Cow … a cracking licensed fromagerie, that is dark, cosy and smells like good cheese and liquor.
The night started with a raspberry champagne cocktail, and then just because we’re a couple of suckers for a good cocktail, Nicole had an espresso flip martini, and I had a Milk of the Corn. What’s a Milk of the Corn, I hear you ask. Good question:
First course was parmigiano-reggiano and black sesame tuille, with blue cheese sorbet, poached pear in white wine jelly, caramelised walnut, and arugula fluid gel. Yes, blue cheese sorbet. It was amaaaaaazing:
That was matched with sake. Specifically Dewazakura Yamada Nishiki Daiginjo 48 from Japan. Not just any sake, let me tell you. Smooth as.
Second course was green tea financier with Fromage de Meaux, yuzu and honey caviar, fig jelly and spiced crumble. All smoked under a cloche … I can’t even begin to describe the flavours the smoke added, other than to say “campfire memories”. This was my favourite of the four courses:
This was matched with Gregoris Pinot Grigio 2013, from Veneto, Italy.
The third course was basil sable with vanilla-honey-olive oil ice cream in choux pastry, pecorino cheese spheres, and kalamata olive crumble:
This was matched with Patrizi Barbera d’Alba 2011 from Piedmont, Italy.
The last course was pistachio and olive oil mousse, citrus jelly, Beaufort d’Alpage cheese foam, white chocolate shell, pistachio sable and cherry griottine. And, as an added bonus, gjetost … which is just about the most wonderful thing I have ever tasted. It’s Norwegian, it’s made from whey, rather than curds, and in Norway it is often used as a coffee sweetener. It is the closest thing to cheese fudge, I swear. I now have a block of it in my pantry, because yum:
This was matched with Patrizi Moscato 2013, from Piedmont, Italy. Best dollop of the night for mine. And there’s a bottle of that in Nicole’s fridge as we speak.
Lovely evening. Amazingly inventive food from a terrific young chef. Got to head to Om Nom as soon as the budget allows.