Omnivore Pop-Up Dinner with Hamish Ingham & Pierre Sang

Gourmantic is an official media partner of Omnivore Wold Tour Sydney 2014.

The Omnivore Pop-Up Dinner is one of the highlights of Omnivore “jeune cuisine” food festival, an elegant dinner presented this year by chefs Hamish Ingham (Bar H, Sydney) and Pierre Sang (Pierre Sang in Oberkampf, Paris).

Omnivore Pop-Up Dinner

Nearly one hundred guests lined up the terrace of the Australian Maritime Museum for the Pop Up Dinner with Darling Harbour as backdrop and the city lights sparkling in close proximity.

Five courses, each prepared by one chef were matched with French wines by boutique French wine importers, Halle aux Vins.

Sashimi of Snapper with Wasabi Snow, Okahjiki & Shiso

The first course was a superb dish by Hamish Ingham, a Sashimi of Snapper with Wasabi Snow, Okahjiki & Shiso. Sweet salty and umami flavours danced on the palate in harmony with an occasional burst of heat from the wasabi snow.

Spinach & Oyster, Pomegranate

Spinach & Oyster, Pomegranate followed, a dish by Pierre Sang that sang the briny flavours of the sea. The oysters were cut into smaller bites and the main oyster was encased in a seaweed cracker along with a spinach puree that gave the dish another vegetal element. Crisp carrots, spinach stalks and a sprinkling of flying fish roe caviar completed the dish which was a natural progression form the first course, playing on similar flavour profiles which worked very well.

Both courses were paired with Gros Manseng 2012 from Plaimont St Mont, a crisp, fresh dry white wine with acid and citrus notes that was initially served very cold then improved in flavour in the glass.

Tuna, Andouille, Béarnaise Sauce

Next was Pierre Sang’s signature dish, a surf and turf adaptation, one he had presented earlier in the day at the Omnivore Masterclasses. Tuna, Andouille and Béarnaise Sauce may initially sound like an odd mixture but the acid in the Béarnaise went well with the tuna which had been slightly brined and the crispy and spicy andouille sausage. The caramelised onion imparted a little sweetness.. The star if the dish was the Béarnaise Sauce, whose flavour lingered on the palate.

The dish paired well with the crisp and dry Syrah Blend 2013 Plaimont de l’Hortus Rosé.

Rangers Valley Wagyu Rump Cap Skirt Miso, Sichuan Beetroot

The main course by Hamish Ingham was Rangers Valley Wagyu Rump Cap Skirt Miso and Sichuan Beetroot which presented well on the plate but the meat was undercooked in parts, pink and bleeding in the middle with a few sinewy mouthfuls.

The wine match was Fer Servadou 2013 from Vallon Marcillac, a light to medium bodied red from the South-West region of France.

 

Rose Geranium Pavlova, Yuzu Curd, Muntrie Jam & Dried Strawberries

Dessert was an elegant and perennial favourite Australian/New Zealand dish by Hamish Ingham. The Rose Geranium Pavlova was dressed with a tasty Yuzu Curd, Muntrie Jam and topped with thinly sliced dried strawberries.

A Pinot/Gamay 2011 Domaine Dupasquier accompanied the dessert, a semi dry rosé from the Savoie region.

Luc Dubanchet of Omnivore (right) and the Line up of Chefs

The Omnivore Pop-Up Dinner with Hamish Ingham & Pierre Sang was held on Friday 3 October 2014 at the Australian Maritime Museum.

More in the Omnivore Sydney 2014… Omnivore Masterclasses and Omnivorious Party.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.