Sneak Peak of Yumminess At Golden Sands Resort!
Our lunch started off with a choice of Entree – Kataffi Wrapped Prawns or Confit Salmon Tarte.
The Kataffi Wrapped Prawns came looking most impressive. Prawns wrapped in shredded pastry giving it a slight buttery taste, served with aoili (fancy name for a sauce made of olive oil and garlic) and gremoulta. I was rather wary of this dish though as I have had similar versions of it which were unfortunately rather poorly made – soggy and soaking in oil. But I was happy that Chef Brock’s version was crunchy and most flavourful!
The Confit Salmon Tarte is a most delicate dish as the salmon melts in your mouth. The cucumber and chive salad added flavour to the dish without being too overpowering. Light and tasty to the palate.
Now I had earlier mentioned that I managed to meddle around a bit in the kitchen… Admist warnings that the floors were slippery, we were allowed into Chef Brock’s domain for a quick look (although I think it was with some reluctance and resistance!!) But I could totally understand why. The kitchen is hot and a really dangerous place to be in if you don’t know what you’re doing. Being a fan of shows like Hell’s Kitchen, I knew that the kitchen would be fast paced. But to actually experience it first hand was… priceless!
So after a few frenzied snaps of the camera, Chef Brock gave us a rather stern ‘out you go’ gesture. 
Back to the lunch, we had a choice of Pan Fried Red Lion served with crushed new potatoes and a saute of fennel and capers with pistachio aoili. I must say this now that I am getting very fond of Chef Brock’s aoilis… This one had a tangy twist to it which brought out the simple sweetness of the red lion fish.
Meanwhile, the pistachio bits added texture and bite to the dish. And though the dish could use a bit of color (in my humble opinion), this was a light and refreshing dish that’s very pleasing to the palate!
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Tags: Apple Green, Cambridge Uk, Chef De Partie, Chef John, Christchurch New Zealand, Executive Sous Chef, Golden Sands Resorts, Grand Hyatt Melbourne, Head Chef, Hotel Touring, John Brock, Long Long Time, Luxurious Pool, Michelin Star, Palm Trees, Peppinos, Pizza Oven, Restaurant Chef, Special Sneak Peek, Victoris
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yeah the fish looks abit white or was it the flash or the sunlight?
lotsofcravings´s last blog ..Fatty Frog Porridge @ OUG, Old Klang Road
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Lingzie Reply:
November 12th, 2009 at 5:36 pm
lol you’re right it is partly due to the flash! But chef brock did mention that the fish was supposed to have a deeper richer color. This was the first time the kitchen had prepared this dish in his style though. taste wise it was really good!
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what an honor for this invitation…
NKOTB´s last blog ..Shing Kheang Aun Restaurant ?????
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Lingzie Reply:
November 12th, 2009 at 5:37 pm
yeah indeed it was! i’m very grateful for it
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yum yum~ ^^
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Lingzie Reply:
November 12th, 2009 at 5:37 pm
hi applesamanthalee! great to see you leaving comments here!
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I missed the Kataffi Wrapped Prawns and the Mango and White Chocolate Bombe…wonderfully done by Chef John.
It was wonderful meeting up with you.
ck lam´s last blog ..Golden Sands Resort Penang – Food Tasting with Chef John Brock at The Garden Cafe
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everything looks so delish
Little Inbox´s last blog ..Tutti Fruitti Restaurant
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Ooooo…I would have loved a meal like this.
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I become hungry… fresh meals…nice pictures
Hanne Baron
http://www.nachtigallundlerche.de
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