A few months ago I was invited to a tasting lunch at Bistro 38 which I had to decline as I was overseas on holiday in Taiwan and Hong Kong. To my surprise, to make up for my absence, I was then asked to attend a special cheese and wine degustation they were hosting. As a self-confessed cheese addict, I was quick to say yes!
Arriving on the night solo since my boy was unable to attend, I was pleased to see fellow blogger Perth Munchkin and her hubby. They were kind enough to let me play third wheel! The three of us relaxed by the bar with the other attendees for the night, enjoying the range of canapés that circulated the room.
The night was all things Yarra Valley, with the cheese coming from Yarra Valley Dairy, and the wine from Sticks. I was keen to see how the night would showcase the great produce from these Australian companies.
Canape
The first canapé we tried was a salted cod croquette with a lemony aioli over the top. This was my favourite of the four, with the cheesy croquette having a lovely salt kick and the perfect creamy texture offset by the nice crunch of the outside.
Following the croquette was a fig and blue cheese wanton. I love blue cheese and fruit together, they're a match made in heaven. This version was a bit too sweet for me though, so a little more blue cheese would have worked perfectly.
Canape
The chicken liver parfait on crisp toast was creamy and oh so yummy. I'm so predictable - parfait is always a dish that wins my heart!
The final canapé we tried was a salmon cream cheese crepe roll topped with salmon roe. Nice enough, but didn't shine as much as the parfait and croquette.
Baguette
As we made our way from the bar into the restaurant, we're shown to two long tables where all guests take their seats. We're sitting right across from Jack and the lovely team from Yarra Valley Dairy which makes the night even better because we're with the geniuses who make the ever popular cheese on offer. For me personally, I buy their persian feta every week nearly so I'm almost a little starstruck!
Sticks wines
As we sit down immediately everyone starts feasting on the fresh baguette slices with creamy butter laid out before us. I've said it before, and I'm sure I'll say it again and again - bread is such a treat. I don't usually eat it unless I'm at a restaurant, and having a nice thick layer of butter is just heaven. It's always the best way to start a meal for sure.
Persian feta tart
Persian feta tart
The first proper course is the persian feta tart with poached quince and caramelised walnuts. Each tart is a serving of eight slices, with flaky, buttery pastry that's topped with dreamy persian feta and caramelised onions.
It's a wintery tart yet quite fresh at the same time. The feta's saltiness offsets against the rich pastry and the sweet onions. Quince is such an underrated fruit, and I really like it's presence in this dish.
Grilled eggplant
The next course to come out showcases the black savourine cheese in a grilled eggplant croquette roulade. Sadly I was unable to eat this as it had capsicum throughout and my sensitivity to this ingredient renders me unable to enjoy what I heard from others was really yummy.
Spiced pumpkin
Spiced pumpkin
My alternate course for the eggplant is cool spiced pumpkin which is soft and almost has a jelly-like consistency. Combined with the tang of the black savourine and the crunch of the accompanying pistachios, I definitely did not feel like I was missing out at all!
About halfway through this dish I was starting to feel a little bit full. I decided to slow down as I knew there were still a few dishes to come.
Baked le jack
Baked le jack
My favourite dish for the night by far is the baked le jack with truffled honey, roast winter fruits, caramelised walnuts and rye crisps. Look how oozy and utterly incredible it looks!
There's something so sinful about melted cheese like this. The texture is like liquid silk, the flavour dominant but working in harmony with the accompaniments on the plate. I love the truffled honey, the way it melds with the cheese to create the perfect bite.
I definitely will be making this dish at home and keeping an eye out for le jack at the shops. The gorgeous earthy flavour really made an impact on my palate. It's definitely a standout piece of handmade produce.
Roast beef
Roast beef
The final savoury course for the evening is definitely the most generously sized. Two small steaks each of roast blackwood beef, sitting atop broccolini and topped with grated beetroot. There's chèvre medallions perched on confit potato with a nice slick of jus on the plate. It's a meal in itself!
The steak is cooked medium rare and well rested with the meat juicy and tender. While I always eat my meat rare, this is still delicious. I love the confit potatoes and the way the goats cheese has been baked - it completely changes the texture and becomes light and fluffy instead of creamy. It's a really inventive way to show how versatile cheese can be.
Curd tart
Curd tart
At this point in time I am feeling very, very full. Looking around the table I can see the others mirror my sentiment - there's quite a few of us who can't finish our steaks!
It's not long before dessert is served, and though my jeans are straining a little, I always say dessert is another stomach. And thankfully this one looks too good to pass on.
A gentle goat yorkshire curd brûlée tart sits with poached rhubarb and biscuit crumbs. Yum. Sour fruit, sweet, creamy filling and the perfect crunch of pastry and crumbs. I had worried that the cheese might overpower the dish but the balance of flavours is really well executed. It's a great way to finish off the night - wonderful produce, great company and a really enjoyable dinner.
So much food!
The petit fours that come out are pretty but can't quite lure me in to gorge away. I do taste the little caramel one on the right which is sweet and the right bite size. I officially opt out at that moment - I'm too full to continue!
Petit fours
Petit fours
A big thank you to the team at Bistro 38 and to Yarra Valley Dairy and Sticks Winery for a wonderful night. Any dinner that celebrates cheese is one that gets my attention so this one was right up my alley!
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