If I'd known how much fun a farewell feast was, I'd have left years ago. In fact, my new goal in life may be to move somewhere, live there long enough to find friends who will attend a farewell dinner, then leave. My life will be a glorious adventure from one farewell feast to another, perhaps interspersed with an occassional welcome home feast when I return to Adelaide.
It's a pretty easy process too. The first step is to leave your hometown, leave all your friends, your family, your favourite places and faces. Easy, right? Next up, host a farewell dinner for yourself. Once that's done, you're free to dream up any kind of menu you desire.
Here's what I went for:
We started with a light sparkling pinot served with ricotta and chargrilled capsicum on something that I don't know the name for. It's a little bread square, buttered on both sides and crammed into a small muffin dish so when you put it under the grill the bread toasts into little cups. Let's call them toastinis, or crustettes, or something similarly naff.
Fortunately, I had my partner in crime Tim to attend to the entree. He made up a prawn stock by boiling up tomatoes, lemon zest and pulp, salt, prawn shells, parsley, and whole peppercorns. This was then magically turned into seafood risotto which was served with a prawn poached in butter, with a garnish of chilli oil. I'd have a photo and a recipe, but it was far too delicious to tear myself away from. This one went hand in hand with a NZ gewurtztraminer, which was a lovely and buttery supplement to the seafood.
The next dish was a purely experimental one. The official name was lime salmon with avocado and mango salsa on a bed of coconut rice. The coconut rice was simple enough (rice + water + coconut milk + rice cooker), as was the salsa (avocado + mango + coriander + lime juice). I panfried the salmon with a sprinkling of lime zest at the end, and constructed a mini food tower consisting of a rice and salsa foundation with a salmon ground floor and lime antenna. In retrospect, the hot salmon on cold salsa was an odd combination, despite the flavours working well together. An Adelaide Hills sav blanc provided the tasty wineyness for this one.
If you think that two tasty courses were enough to get me to leave, you're sadly mistaken. Main course, dessert, and a big breakfast cook-up are after the jump.