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<\/a>\nButternut Squash with Avacado Salsa served in avacado shell and roasted pine nuts<\/p>\n
Garden Fresh Tomotoe soup with chives, croutons and cream<\/p>\n
Strawberry Sorbet
\nMelon Sorbet<\/p>\n
The navy ship gave us the beef tenderloin as a present last time they were in and it was very tender. <\/p>\n<\/a>
\nOven baked toothfish with sticky rice and mixed peppers with courgette and carrot ribbons and a lemon sauce garnished with deep fried chives<\/p>\n<\/a>
\nSouth Amerian beef tenderloin with blue cheese skin on potatoe mash, ribbons of courgette (lime marinade) and carrots, brocolli and a red wine reduction<\/p>\n<\/a>
\nServed with wine from the winemaker who was on Alaska Eagle<\/p>\n<\/a>
\nCreme Brulee with a mixed berry sauce
\nTurned out to be a hard dessert to present it required making freezing so I could turn it out of the mold then when I flamed it the plate heated up too quickly and melted the brulee so I had to make a deflector to stop the heat getting to the plate quickly flaming it and then putting it in the freezer to cool to retain it’s shape!<\/p>\n<\/a>
\nLemon tart with meringes and lemon honey reduction<\/p>\n<\/a>
\nMixed cheese board garnished with south georgia dandelions and figs<\/p>\n<\/a>
\nMeringues, mint chocolates and home made brandy snaps (quite difficult to make in bulk – you can only do 4 at a time as the temperature has to be right to roll them) with coffee<\/p>\n<\/a>
\nI had a great time making the food and decorating the table. <\/p>\n