I was lucky enough to attend a function at the National Press Club which included lunch (my favourite kind of function!). Often catered menus can be uninspiring – meals made ready to serve in large quantities sometimes favour simplicity over flavour. Not here. The savoury course was a roast chicken breast with fois gras, mushrooms, puy lentils, Mount Majura truffles and a cognac vinagrette, served with a rocket and parmesan salad. Yeah. That’s right. The chicken portion was still on the bone and was quite large, resting on top of the bed of lentils. Cutting in to the chicken, the meat was really juicy and tender, but the real highlight of the dish was the lentils – I’m assuming that they absorbed most of the cognac and truffle flavour, because they were to die for (believe me, this is not something I commonly say about lentils). The rocket paired with parmesan added a nice amount of bite. Dessert was banoffee pie with peanut brittle scattered over the top and a whole heap of cream. The serving was really decadent and I couldn’t finish it all, but the caramel and banana inside were gooey perfection. Definitely not your typical catered lunch.
National Press Club of Australia, 16 National Circuit, Barton ACT, http://www.npc.org.au/