<p>With MasterChef Australia all set to air its 8th season on Star World and Star World HD, an exclusive gourmet gala was held at ‘Olive Bar &Kitchen’ recently.<br /><br /></p>.<p>Drawing inspiration from 5 techniques seen on MasterChef Australia like ‘ceviche’, ‘confit’, ‘smoking’, ‘molecular’ and ‘roulade’, Chef Manu Chandra, executive chef, ‘Olive Bar & Kitchen’ created 5 amuse bouche dishes to bring the gourmet experience alive through these techniques. The evening saw the guests enjoying the food and speaking gourmet all through the night.<br /><br />The dishes included ‘Sea Bass Ceviche, Seaweed, Sesame, avocado, quail egg and gobindobhog’ as ceviche, ‘En Croute of confit mushrooms with brie, parsley and cream cheese, candied walnut, beetroot caviar’ for confit, ‘Semolina and Smoked Corn milk crisps with Bombay Robiolo, Jamun jelly, flora’ for smoking, ‘Simulated Burrata, Tomato and Pepper Jam, Balsamic reduction, Basil powder’ for molecular and ‘Truffle chicken and skin roulade, with mustard oil, curry leaf and crisp garlic’ for roulade.<br /><br />Anjali Batra, Founder of Food Talk India says, “A true culinary journey — over the years the show has changed the way we not only eat but also the way we think and speak about food. Our palate has evolved as we got exposed to all these wonderful ingredients, gourmet cooking techniques and some of the most amazing chefs. Inspired by some of these techniques today we took our guests on an exciting MasterChef inspired journey with an amuse bouche to 5 techniques as seen on the show, bringing gourmet to their plate.”<br /><br /></p>
<p>With MasterChef Australia all set to air its 8th season on Star World and Star World HD, an exclusive gourmet gala was held at ‘Olive Bar &Kitchen’ recently.<br /><br /></p>.<p>Drawing inspiration from 5 techniques seen on MasterChef Australia like ‘ceviche’, ‘confit’, ‘smoking’, ‘molecular’ and ‘roulade’, Chef Manu Chandra, executive chef, ‘Olive Bar & Kitchen’ created 5 amuse bouche dishes to bring the gourmet experience alive through these techniques. The evening saw the guests enjoying the food and speaking gourmet all through the night.<br /><br />The dishes included ‘Sea Bass Ceviche, Seaweed, Sesame, avocado, quail egg and gobindobhog’ as ceviche, ‘En Croute of confit mushrooms with brie, parsley and cream cheese, candied walnut, beetroot caviar’ for confit, ‘Semolina and Smoked Corn milk crisps with Bombay Robiolo, Jamun jelly, flora’ for smoking, ‘Simulated Burrata, Tomato and Pepper Jam, Balsamic reduction, Basil powder’ for molecular and ‘Truffle chicken and skin roulade, with mustard oil, curry leaf and crisp garlic’ for roulade.<br /><br />Anjali Batra, Founder of Food Talk India says, “A true culinary journey — over the years the show has changed the way we not only eat but also the way we think and speak about food. Our palate has evolved as we got exposed to all these wonderful ingredients, gourmet cooking techniques and some of the most amazing chefs. Inspired by some of these techniques today we took our guests on an exciting MasterChef inspired journey with an amuse bouche to 5 techniques as seen on the show, bringing gourmet to their plate.”<br /><br /></p>
