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Copy of May 2011 - Lazyfish Technology

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<strong>May</strong> <strong>2011</strong> Kangaroo Valley Voice www.kangaroovalley.nsw.au Page 15<br />

Win a great dinner—Valley Voice launches new readers contest<br />

Who would you have at your table<br />

This month we launch a new competition<br />

for our readers.<br />

All you have to do to win a magical meal for<br />

two at the fabulous Jing Jo Thai Restaurant<br />

is to let your imagination loose on an<br />

interesting concept.<br />

Imagine you are planning to have a dinner<br />

party (in your own home) with spouse or<br />

partner as co-host and can invite four people to<br />

share the table.<br />

You can ask any person you wish to nominate<br />

from history or from the world <strong>of</strong> today.<br />

Gender is irrelevant (all males, all females or<br />

any combination <strong>of</strong> the sexes) that is up to you.<br />

Perhaps you might choose, Colonel Ghaddafi,<br />

Mahatma Ghandi, Mother Teresa and<br />

Winston Churchill as a group.<br />

Or Benazir Bhutto, Indira Ghandi,<br />

Margaret Thatcher and Madame Curie<br />

Or if sport is your go something like, Sir<br />

Donald Bradman, Mohammed Ali, Betty<br />

Cuthbert and Yvonne Goolagong could be an<br />

interesting group.<br />

For those <strong>of</strong> deeper thought what about Plato,<br />

Aristotle, Shakespeare and Rousseau sharing<br />

the “nosh up”<br />

In addition to the names you choose please<br />

write a short paragraph <strong>of</strong> why you have<br />

nominated each person to your dinner party<br />

and what you were setting out to achieve in the<br />

balance. And lastly (apart from your name and<br />

contact details) what taste sensations will your<br />

guests receive on your menu for a three course<br />

dinner<br />

To give you some inspiration we have sample<br />

entries from Rosemary Stanton and “The<br />

seasonal chef” two <strong>of</strong> our Valley Voice<br />

columnists.<br />

Who I would ask to dinner<br />

From the seasonal chef<br />

So the brief is to create a three course meal with<br />

four guests from the past or present. Hmmm,<br />

where do I start<br />

So many possibilities, who do I invite and what<br />

are we eating… where are we at that time<br />

Letting the imagination run wild for a while this<br />

is what I came up with.<br />

Picture this… sitting in plush velvet chairs at a<br />

long wooden table in a 1400 century castle on<br />

the North York moors.<br />

It’s the middle <strong>of</strong> winter and we have open fires<br />

raging the table lit by candlelight while the wine<br />

has been flowing. Sitting at my table are four<br />

guests that have all been chosen for a specific<br />

reason.<br />

Apart from these four guests my family and<br />

friends are all sitting around to enjoy this joyous<br />

occasion as well. Hey if you can bring people<br />

back from the dead I’m sure we can sneak in a<br />

few extra people right!<br />

My Guests,<br />

Frank Sinatra<br />

For every great feast you should always have<br />

some amazing entertainment. So Old Blue Eyes<br />

will be singing for his supper tonight.<br />

Roald Dahl<br />

As well as great music we all need an amazing<br />

story teller. To be able to sit down and revisit<br />

the stories<br />

from my<br />

childhood by<br />

this author<br />

would be<br />

priceless.<br />

Heston<br />

Blumenthal<br />

Heston is one<br />

chef that I really admire for his brilliant work<br />

in the culinary field. His food is crazy but<br />

delicious and has a real twist. Hopefully he<br />

might share some <strong>of</strong> his journeys and give us<br />

an insight into his warped mind.<br />

Leonardo di Vinci<br />

This guest is here to be my Pictionary partner<br />

for obvious reasons. Hopefully he may stay<br />

around long enough to give me some pointers<br />

on sketching as well.<br />

The Menu:<br />

Entrée<br />

Roast wild mushroom soup with chive cream<br />

served with sourdough<br />

and freshly churned butter<br />

Main<br />

Suckling pig with garden vegetables, crispy<br />

roast potatoes and red wine jus<br />

Dessert<br />

Trio <strong>of</strong> desserts- crème brulee, hazelnut gelato<br />

and sticky date pudding with t<strong>of</strong>fee sauce<br />

Hope you enjoyed the evening as much as me.<br />

Goodnight!<br />

(Continued on page 25)

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