This was an idea conceived over a delicious feast in the Cinque Terre: What would be your final three course meal if you had the chance to choose it (and eat it!) before you died?
Rather than cooking the whole meal yourself, we invited Fraser and Kelley to join us in each cooking a course over four separate evenings. The rules also stipulated that your course needed to be accompanied by a drink match and music.
For the first round:
Course One: Kelley
The Ultimate Steak Sandwich accompanied by an Otago Pinot Noir (always a goodie).
Course Two: Hamish
Scallops cooked three ways, with Dark & Stormy cocktails (first enjoyed with Boston and Fraser in Bermuda).
Course Three: Gabrielle
Snapper, Beurre Blanc sauce and Panzanella salad (Bread & Tomato salad), with an Italian Soave wine.
Course Four: Fraser
Deluxe Chocolate Fondue (a family favourite), with homemade prune ice cream served with Baileys drizzled over the top.
We also able to finally use the Wedgwood dinner set which was purchased on a very quick trip up to Stoke prior to leaving the UK.
Rather than cooking the whole meal yourself, we invited Fraser and Kelley to join us in each cooking a course over four separate evenings. The rules also stipulated that your course needed to be accompanied by a drink match and music.
For the first round:
Course One: Kelley
The Ultimate Steak Sandwich accompanied by an Otago Pinot Noir (always a goodie).
Course Two: Hamish
Scallops cooked three ways, with Dark & Stormy cocktails (first enjoyed with Boston and Fraser in Bermuda).
Course Three: Gabrielle
Snapper, Beurre Blanc sauce and Panzanella salad (Bread & Tomato salad), with an Italian Soave wine.
Course Four: Fraser
Deluxe Chocolate Fondue (a family favourite), with homemade prune ice cream served with Baileys drizzled over the top.
We also able to finally use the Wedgwood dinner set which was purchased on a very quick trip up to Stoke prior to leaving the UK.
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