Jul 18, 2012

Koala’s Dinner Extravaganza

Looks bloody good mate!
For those who have been following our Kiwi and Koala Adventures you may have noticed our liking for a good rack of lamb. Koala has been bragging of his aspiring chef expertise in making a great (Koala’s opinion) rack! So after some planning and re-planning the first Kiwi and Koala Rack of Lamb Extravaganza dinner was held.

A very select group of culinary (read hungry) experts were assembled and Koala was to serve his soon to be famous and sought after Australian Rack of Lamb, paired with some great wine. Or as Koala called it, a brilliant rackalamb barby and some bloody good plonk!
The basic meal plan Koala put together was to be all about the lamb.  Everything else would be kept relatively simple to achieve this. Now cooking a fancy dinner for one or two people is one thing, but to cook for six (imagine even more Koala), well it turns out that it’s a bit more than just more food as chef Koala found out. Although the fire extinguisher was not actually needed there were moments. Koala likes to trim his rack (ok easy on the rack jokes) quite a lot but there is still some fat dripping to deal with. As it turns out one rack drips some fat but three large racks drip ten times as much! Holy bushfire Skippy!

Someone get the hose.....
The event started with hors d’oeuvres of brie on water crackers and a plate of pineapple sausage to distract the guest’s from the nutter on the BBQ.
The companions on the plate with the rack of lamb were simple green beans done in the oven with some aussie extra virgin olive oil and cracked pepper and a couple pinch’s of garlic sea salt. The potatoes were cut up Honey Gold potatoes also oven baked with aussie extra virgin olive oil and cracked pepper and garlic sea salt. Some Italian Pugliese bread was also on the table.

Koala wisely did not attempt a dessert but chose instead to turn that task over to the dessert guru. Per Koala’s request, personal servings of a not too sweet little number were prepared. Individual servings of trifle with fresh blueberries, raspberries and strawberries were delish.

The wine selection for the evening included a delightful 2009 Schild Estate Barossa Shiraz from Australia and a bigger 2009 Luca Laborde Double Select Syrah from Uco Valley in Mendoza Argentina. Look for a separate review of the wines coming soon. Just know that both were very good.

The Rack of Lamb was delicious, as was the entire meal and the wines were well complemented by the food, or was it the food being well complimented by the wine. Either way a successful event and an encouragement to maybe do another of even larger scale. Stay tuned!

Happy Tasting Adventures,

Kiwi & Koala

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