Gallery – The Miele Chef's Table with Kelly Gibney
Photography by India Essuah.
In our latest Chef's Table event, Kelly Gibney of Bonnie Delicious blog inspired guests with a three-course demonstration in the Miele Centre's impressive kitchen.
Last Tuesday and Wednesday, a group of guests joined Dish Food Writer and wholefood blogger Kelly Gibney in Miele's beautful demonstration kitchen as she showed how to prepare a delicious three-course feast.
Well-known for the stunning recipes she creates and photographs for her blog, Bonnie Delicious, as well as the recipes she regularly contributes to Dish, Kelly's demonstrations are always highly sought-after. Considering the delicious fare she whipped up at her demonstration, it's not hard to see why her simple and wholesome yet hearty recipes have garnered such a loyal following.
Guests had the chance to pipe up with any questions they had for Kelly as they watched her prepare the meal. They were also treated to a series of wine matches provided by Nautilus Estate as they tucked into canapés and appetisers before sitting down to enjoy the main meal.
The menu:
Canapés
Roasted beetroot & walnuts on brown rice sourdough w/ goat cheese & pistachios
Broadbean, lemon & mint puree w/ crispy prosciutto & cucumber
Appetiser
Ceviche w/ dill, lime & avocado
Main
6 hour lamb shoulder w/ anchovies, mustard & thyme w/ a green herb gremolata
Cauliflower “rice” pilaf w/ preserved lemon, thyme & pistachios
Dessert
Salted chocolate & rosemary tart in an almond & macadamia crust w/ lemon cream
Be the first to know about our dining and demonstration events by signing up to our weekly newsletter.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.