Rockpool est. 1989

In the fish bowl. Mitch Orr, Dan Hong and a few other familiar faces! Clearly loving it.

The scene was set. Seven of Sydney's hottest cheffing talents were ready and raring to go. The occasion was the Josephine Pignolet 25th Anniversary Young Chefs Dinner. And I couldn't think of a finer place to host this special dinner other than Rockpool which, in its new incarnation on Bridge Street oozes style and substance. A handful of the previous winners were charged with delivering a dish each representing them and just how far they've come. It's a tough game, the restaurant business.

Let the games begin!

Established in 1990, the Josephine Pignolet Award recognises the accomplishments of young talented chefs. The award was named after the late Josephine Pignolet, the wife of Damien Pignolet, and cook herself. Going from strength to strength, the award is coveted and includes a placement in an overseas kitchen, flights and a substantial cash prize. Tonight, was all about celebration - reaching a silver anniversary and a showcase of the finest and innovative food in town. Following is a snapshot of some of those delicious eats. Enjoy.

Rockpool was in charge of the canapés and boy did they rock our socks off. Sea urchin on squid ink cracker and black garlic purée. Umm, okay Rockpool - this was kind of amazing

Drunken Storm Clam - yep, it just got better. I must admit many of us were scratching our heads as to WHAT this was (mollusc wise) but it tasted awesome, and the slightly tangy dressing made it a complete package. Possibly the best canapé I've had in my LIFE.

Mitch Orr - ACME, Rushcutters Bay

Burrata, burnt bread, tomato. Mitch Orr is certainly making a scene in Rushcutters Bay at ACME, reviving a little pocket of undiscovered 'hipster' Sydney. This dish was an exciting way to start - the burrata had an irresistibly creamy inside and the burnt bread an intriguing addition to the light tomato infused dressing

Dan Puskas - Sixpenny, Stanmore

Poached potato with oyster and mushroom. Daintily covered in razor thin slices of mushroom, the potato was covered in what can only be described as beurre blanc goodness. The powdered oyster had an extremely subtle flavour as a dusting

Hamish Ingham - Bar H, Surry Hills

Mooloolaba Bug Tail, pickled celtuce, yuzu kosho & wasabi leaf. I asked myself one thing eating this dish. Why the heck haven't I been to Bar H?!?! Silly woman. This was proabably my favourite of the night. The slightly cured bug (but essentially raw) was accompanied beautiful by an explosion of textures and flavours with a hint of chilli. Bravo

Dan Hong - Mr Wong, Sydney

Double boiled soup with kangaroo tail and baby abalone. It's bound to happen, you start to pit the dishes against one another and unfortunately this wasn't up there. The soup was consommé clear but there was a bitter taste to the broth that I just couldn't shake. Perhaps it was touch of pith from the lime? Not sure. The tail meat was lovely and tender, the abalone was decidedly not.

Mark Best - Marque, Surry Hills

Mark Best was almost like the captain of the cricket team tonight. A sort of mentor like figure who was commanding this ship. His effort was Bar cod, fish & milk scales, pickled shiitake. What a pretty little thing. The cod was amazingly soft and cooked well, pity that it was lukewarm! The garnish tasted very, how should I say this? Green.

Phil Wood - Rockpool est. 1989, Sydney

Hot and sour oxtail with prawn and coriander. Well, well, well, can't menus be deceiving. This was the most deceptively complex dish of the night. The soft, shredded oxtail meat had been stuffed in a prawn MOUSSE which was then poached. It was pretty damned impressive (but also needed to be hotter when it hit the table).

Lauren Eldridge - Marque, Surry Hills
Also, this years JP Award winner!

Blue Mountains wildflower honeycomb and cultured cream. This was a pretty clever little dish. Kept it simple, stupid. A premade honeycomb (mind you a pretty bloody AMAZING one at that) sitting on a dollop of cultured cream. Smash it all together and you have two elements marry together perfectly well. A winner amongst diners.

Survived! It was a wonderful show of skill and teamwork too. The collegial spirit in the kitchen was so great to see. Hats off to them for a fantastic evening. Wow.

Thanks for reading!
xGourmand

Pei Modern @ Marque

For one night only, our Victorian neighbours crashed one of Sydney's best restaurants. That would be Mark Best's Marque in Surry Hills, an establishment I have been dying to try (this seemed like a good enough excuse). It's Good Food Month you see, a veritable collision of talent from across the world and the food that Aussie's can be proud of. Best has forged a splendid career in what started as a little restaurant on Crown Street and branched out to open Pei Modern in Melbourne. Under the supervision of Head Chef Matt Germanchis, P.M. has been very well received, being awarded the Best New Restaurant in the Age Food Guide 2013 and a hat to boot. 

Out front: Pei Modern in Collins Place, Melbs Source: Daily Addict

I'd seen pictures of the restaurant interior but hadn't actually stepped inside. If you didn't know where it was, you could easily stroll right past those curtained glass walls. Funnily enough the front door was locked, making entry slightly awkward. A simple table clothed dining room with egg shaped lamps adorning each table, we started the night with house purified sparkling water (and a glass of orange wine for myself). Next came that pillowy soft bread tucked in a cotton basket. If I hadn't been there for an 8 course degustation a.k.a. gastronomic blowout I wouldn't of held back - but lucky I did.

Salumi & chicken liver parfait. Popped onto out table like a picnic lunch, that bloody parfait was PARFAIT. I mean, the texture was so rich and creamy, it definitely got the palate going. The prosciutto dissolved in the mouth. I would have to say the the salami was a bit thick but yum none the less

Smoked tuna, goats curd, pomelo - this one was possibly my favourite. A delicate and light entrée this dish was very 'Quay'. The tuna was so lightly smoked, it was really like a straight sashimi, putting all those tuna nigiri I've had over the years to shame. For shame!

An eggy panorama: asparagus, egg and ash. What a way to supplement the charcoal intake (yep, it's real). I had hopes that my yolk would explode and ooze all over my 'asparagoose' but it was slightly overcooked! Dang 

Brought to the table by Best himself, another personal favourite: rockling, white beans & boudin noir. The broth was so clear and cleansing, right before you get a hit of salt from the blood sausage all washing over the fish. A well conceived dish

Duck, treviso, fermented blueberries. A pretty palette from this dish. The duck was cooked well, complemented well with the warmed blueberries and radicchio. The stems of the treviso were rather thick and chewy, are they meant to be consumed?

Hanger steak, beetroot & caramelised yoghurt. Being the 6th course I was really starting to feel it (luckily they spaced out the courses a little). For such a tricky cut of meat to perfect, this steak was gloriously charred on the outside but so tender (and rare). The yoghurt was akin to a dijon mustard without the 'up the nostrils' heat

White chocolate ganache, sorrel sorbet and mandarin. The white disc of a wafer disappeared with a 'puff' on the tongue. There are parts of this meal that I will rave about in weeks to come, one of them being this sorbet. The degustation had come to it's climax and was now floating back down. Like a sigh on a hot afternoon, this sorbet was like a dream (fresh az')

Does this even need words?! Spice doughnuts, whey butterscotch. Oh lordy lord. The crème that was tinged with mandarin was a lovely touch. Only a little morsel to stave off guilt.....

Magnifique! There we have it, a lovely evening by Pei Modern, hosted by big brother Marque. The night had a decidedly casual feel to it, despite the fine dining setting. The food speaks for itself - I'm just glad I got to sample it.

Thanks for reading!
xGourmand