Absynthe Restaurant's Pinot Wine Dinner featured on "Gold Coast Food Bank"

The Gold Coast Food Bank is about establishing an innovative manner of food perception.
Our purpose… propelling it into the face of modern Gold Coast gourmands.

Thanks to James Barnes, our upcomming Piont wine dinner was mentioned in his blog this week.
Thanks James!
Read blog post here: http://goldcoastfoodbank.wordpress.com/2010/04/09/absynthe-wine-dinner/

Pinot Wine Dinner

Wine extraordinaire and owner of Melbourne’s Armadale Cellars Phil Hude and Catherine Alapont from Maritime Estate will head north on Tuesday 20 April to join Absynthe’s Meyjitte Boughenout in Surfers Paradise to create a six course Pinot degustation dining experience.

The evening is an opportunity to indulge in an entire evening dedicated to the appreciation of Pinot wines and experience spectacular food. Phil and Catherine will be on hand to share their knowledge, expertise and  passion for pinot wines. Bookings are essential and tickets are $145pp all inclusive.

MENU
Soft Green Olive & Vanilla Crouton

NV Devaux Blanc de Noirs

White Asparagus Custard, Smoked Salmon Granite

2007 Tieffenbrunner Pinot Blanco

Ricotta Gnocchi, Steamed Yabbies & Jerusalem Artichoke

2008 Amisfield Pinot Rose

Quail Ballotine, Raspberry Glaze & Traces of Chocolate

2005 Maritime Estate Pinot Noir

Braised Lamb Shank, Mushroom Raviolo

2007 Stefano Lubiana Estate Pinot Noir

Mini Chocolate Fondant, Cherry Ice-Cream

2008 Rockburn Pinot Noir

Remember, bookings are essential so get in early! To book a table phone Absynthe Restaurant on +61 7 5504 6466 or email becomeaddicted@absynthe.com.au

Image: Phil Hude of Armadale Cellars

‘Green Fairy’ reward for early dining

We are rewarding early diners with a complimentary signature cocktail when bookings are made to dine before 7pm.


The prize – an Absynthe Champagne Cocktail valued at $16; a mix of the Restaurant’s finest ingredients including ‘Green Fairy’ Absinthe, creating a unique beverage intended to prime the palate for the dining experience ahead.


The incentive has been introduced to encourage guests to spread their patronage out across the evening. With the popular 7.30-8pm timeslot booked out most evenings, it is a reminder for customers that Absynthe is open from 6pm Monday – Saturday.


Absynthe’s Owner & Award Winning Chef Meyjitte Boughenout says “Rather than turning customers away, we would like to encourage them to dine earlier to ensure they can make their booking. Some guests assume we don’t offer early dining times as we are more fine dining than casual – but we are here ready to go from 6pm”.


Absynthe’s A la Cartemenu is available Monday – Friday for dinner from 6pm and also for Friday lunch from 12pm. The Journey Into Taste degustationmenu is also available each evening with Saturday night being exclusively degustation-only dining.

Bookings are essential and can be made by calling Absynthe Restaurant on (07) 5504 6466.


WHAT – Early bird dining cocktail bonus for reservations made between 6 & 7pm.
OPEN – 6.00pm til late Monday – Saturday, 12.00pm – 2.30pm Friday lunch
BOOKINGS – Phone + 61 7 5504 6466, bookings essential

Meyjitte at the 2010 Noosa Food & Wine Festival

This year Meyjitte will be hosting the following three sessions at the Noosa Food & Wine Festival;

FRIDAY 30 APRIL

Session 101- The Courier Mail Lifestyle Annexe - 11.30am

What do you get when you combine the best Queensland produce with nine top Queensland wine medal winners and six of Queensland's best chefs? The best lunch in Australia! Join Lizzie Loel, Philip Johnson, Ryan Squires, Nick Holloway, Brad Jolly and Meyjitte Boughenout for six great dishes and a tasting of nine fantastic wines presented by Tony Harper.

Session 109 & 110 - The Great Australian/French Degustation - 7pm

Enjoy a breathtaking, French-inspired eight-course degustation prepared by leading Australian chefs, matched with some of our country's outstanding wines.

WHERE - Bernardo's Restaurant and Bar

COST -$295 - eight-course degustation with matching wines.

The chefs include; Meyjitte Boughenout from Absynthe (QLD), Peter Doyle from est (NSW), Brad Jolly from Alchemy (QLD), Justine North from Becasse (NSW), David Pugh from Restaurant Two (QLD), Jacques Reymond from Jacques Reymond (VIC), Ryan Squires from The Buffalo Club (QLD) and Matt Wilkinson from Circa, the Prince (VIC).

SATURDAY 1 MAY

Celebrity Chefs Cooking Demos - 9.15am - 1.45pm

Enjoy cooking demonstrations by some of Australia's leading chefs. Hosted by delicious.

The cooking demonstrations will be held in The Grand Marquee. At 10.15am - 10.45am in the DeLonghi Auditorium 3, Meyjitte Boughenout and Ryan Squires will prepare the cooking demonstration Something Tricky For Home.

If you want to attend the Noosa Food & Wine Festival book your tickets by calling (07) 5455 4455 or visit the website for online bookings and full program details. The Noosa Food & Wine Festival has a special offer - Purchase your tickets prior to 1 April 2010 and receive a 10% DISCOUNT! So be quick.

Beetroot Salad Recipe

Serves 4

• 2 Tablespoons of 50 year-old balsamic vinegar
• 1 Tablespoon of leatherwood honey
• 1 shallot
• Olive oil
• Bayleaf
• Cracked pepper
• Red wine vinegar
• Rock salt
• 2 large beetroots

Procedure

1. Cook the beetroot in water with the bayleaf, red wine vinegar, rock salt and cracked black pepper.

2. Set aside to cool down.

3. Peel and slice the beetroot, marinate overnight with olive oil, diced shallot, honey and balsamic vinegar.

4. Served at Absynthe Restaurant with fetta cheese and confit tomato.

Recommended wine – Any wine from the Loire Valley

Valentines Day Menu

The Valentines Day Menu has been served! If you were planning a romantic dinner for two this Valentines Day, then Absynthe Restaurant is the place to be. For $225 per person, Abysnthe includes four courses plus wine and a dining experience to be remembered! Check out the menu below;

Valentine’s Day at Absynthe

A Journey into Taste

The Garden

Beetroot Salad, Fetta, Caramelized Macadamia Nuts

2008 Open House Sauvignon Blanc – Marlborough, New Zealand

The River

Lightly Cured Ocean Trout,

White Chocolate & Salmon Roe Cannelloni

2006 Protero Gumeracha Chardonnay – Adelaide Hills, South Australia

The Farm

Free Range Steamed Chicken Breast Wrapped in Pancetta,

Goat’s Cheese Polenta & Asparagus

2006 Solomon Estate Shiraz Cabernet Merlot – Norwood, South Australia

Or The Ocean

Pan-Fried Barramundi, Saffron Potatoes & Lobster Bisque

2004 Solomon Estate Riesling – Undhof, Austria

Sweet Start

Champagne Sorbet

Sweet Heaven

Baked Chocolate Fondant, Berry Sorbet

2005 Grande Maison Cuvee des Anges – Monbazillac, France

Remember, bookings are essential so get in early! To book at table phone Absynthe Restaurant on +61 7 5504 6466 or email becomeaddicted@absynthe.com.au

Meyjitte joins the Noosa Food & Wine Festival

This years Noosa Food and Wine Festival will include over 150 contributors made up of Australia's leading chefs, winemakers, food producers, restaurateurs, restaurant critics and media. In addition to the sensational Great Australian degustations of previous events, this year the Noosa Food & Wine Festival are featuring a Great Italian/Australian degustation to flaunt the well loved and established tradition of Italian food in Australia and Meyjitte will be there!

Start booking your tropical trip away to the Sunshine Coast from April 30th to May 2nd for three days of great food, wine and entertainment at this years Noosa Food and Wine Festival.

For more information visit their website; http://www.celebrationofaustralianfoodandwine.com.au/