Philip Johnson joins Meyjitte Boughenout for ‘Journey into Taste’

Renowned Chef Philip Johnson of Brisbane’s acclaimed e’cco bistro will head south on Thursday, October 15 to join Absynthe’s Meyjitte Boughenout in Surfers Paradise to create a six course ‘Journey into Taste’ dining experience. The degustation menu will be accompanied by wines from New Zealand’s multi award winning Craggy Range Winery.

The evening will consist of each chef preparing three courses accompanied by matching wines from various New Zealand regions.

Meyjitte will begin the evening with lightly cured Tasmanian trout, accompanied by white chocolate cannelloni and an almond coriander paste. The course will be matched with 2008 Fletcher Family Riesling, Marlborough, NZ.

His second course comprises of Cauliflower velouté, pan-fried scallops and a ‘green olive bubble’ served with 2008 Gimbett Gravels Chardonnay, Hawke’s Bay, NZ.

Philip will prepare the third and fourth courses starting with Beetroot risotto, goat’s cheese, picked golden beets and candied walnuts accompanied by the 2008 Sluicings Pinot Noir, Central Otago, NZ.

Roast quail, cotechino sausage, peas, sweet corn and basil will be served fourth along with 2007 ‘Sophia’ Merlot/Cabernet Franc, Hawke’s Bay, NZ.

A signature dish of Meyjitte’s will be served fifth; Braised lamb shank with sultana raisins, celeriac puree and mushroom ravioli. Craggy Range’s 2007 ‘Le Sol’ Syrah from the Hawke’s Bay region will accompany this course.

Philip will prepare the finalé dish – dessert, comprising of; Iced coconut parfait, sesame wafer, pineapple sorbet, with a lime and pineapple salsa. 2006 ‘Noble’ Sauvignon Blanc/Riesling, Martinbourough, NZ will be the accompanying wine for this final course.

Guests are required to book to attend the Journey into Taste event by contacting Absynthe Restaurant. Spaces are strictly limited (refer to below details and prices).
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DETAILS:
WHAT – Philip Johnson joins Meyjitte Boughenout at Absynthe for Journey into Taste with Craggy Range wines.
WHERE – Absynthe Restaurant Q1Building. Junction of Surfers Paradise Boulevard, Clifford St & Hamilton Avenue,
Surfers Paradise.
WHEN – 7pm Thursday 15 October 2009
PRICE - $185 per person, including wines.
BOOKINGS & ENQUIRIES: ph 07 55046466 www.absynthe.com.au

MEDIA INFORMATION
Background Information and Bio for Meyjitte Boughenout.
Background Information and Bio for Philip Johnson.
Recipe available for Philip Johnson’s Dessert.
Craggy Range Wines – Tasting Notes available on request.
MEDIA CONTACT: Peta Ellis Red Carpet Projects Ph: 0738558852 email: peta@redcarpetprojects.com.au