I Don't Eat, I Devour

In the lazy, hazy days post-Christmas but before New Year, I have ample time to not be productive, yet here I am, writing up the Christmas lunch which wrapped up a full and busy work year.  Venison tartare Venison is not a meat I see served often - Three Blue Ducks did a wonderful job of ensuring it is not gamey by serving it with beetroot, horseradish and crispy beetroot brik pastry. The beetroot is treated so that it is sweet and sour, thereby balancing the meatiness of the dish.  Kingfish  The raw kingfish is tossed through a curry spice and serve with grapefruit, fried curry leaves and toasted peanuts. A delicious twist on the usually lime-heavy kingfish dishes seen elsewhere.  Burnt leeks Leeks is usually not my vegetable of choice, but even I cannot deny that it is gorgeously sweet when cooked right, and here, the vegan treatment of it with macadamia cheese, capers and smoked macadamias, it is soft and flavourful.  Lamb This dramatic-looking dish is a Moro...

So, we are all familiar with yum cha. Chinese takeaways may be a cheap and cheery night in, and Chinese restaurants are often where one goes for an affordable, fun, noisy and no-nonsense meal out...but have you had a proper Chinese feast, the kind we reserve for celebrations and special occasions?  Allow me to take you on this incredible culinary journey that involves a private room, multiple courses, distinctively showy ingredients, free-flowing wine and maybe even a touch of kareoke as the night progresses.  Sashimi Plate We ain't messing around here, so let's jump straight in. Lobster is purchased whole at the market rate and cooked in multiple ways. The first course is a sashimi plate displaying the magnificent and venerable crustacean. The texture is gently crunchy (like a jellyfish) and the taste is slightly sweet.  Hot and Sour Soup Unlike casual Chinese meals where the food is in middle of the table, at Chinese feasts, certain courses are served in individual port...