Just Dessert

The Wayside Tavern makes most desserts from scratch.
The standard of our dessert is a matter of quite some pride in the kitchen brigade

Showbusiness

A little kitchen theatre. Actually a routine part of cooking.  Quite spectacular to watch.  Sometimes far more flashy than it looks, sometimes not so much.

 

 

So continues life under the long tall Chef's hat.

Long night, early morning

The current slower economy means there are only Five chefs working at the Wayside Tavern.  However there is still plenty of work to be done.
After the kitchen has finished serving up the restaurant orderd for the night, and the washing up is done, the work is not over.

 

Everyone is tired.
Any kitchenhands have wearily knocked off.
The waiters are closing down for the night.
The last stragglers of diners are in tete a tete over the remnants of their wine.
The front office is reconciling their shift and ready to go home.

But the chefs are straight into the work of preparing for the following morning's breakfast.

Breakfast starts early, nothing like being prepared, no nasty surprises first up.

 

So continues life under the long white Chef's hat.



Argentina (again!)

Mine Host's positive opinion of Argentina is well known.
Visiting Buenos Aires on business (as you do), Mine Host has just hoed into the above tucker. (Yes, a rare lapse from Mine Host's usual teetotal regimen!)

Somewhat hindered by his spanish being limited to learnt-on-the-run, suitable-for-instructing-taxi-drivers, Mine Host has yet to master conversing with waiters. A propensity to tip, combined with the obvious respect he holds for professional gentleman waiters, has meant that dining is usually a positive experience.

Don't be fooled by the ...er.. unique Argentine style of plating. Despite the spartan presentation, the food & wine are top grade. The ambience is most pleasant.

In contrast to what one is always told, I've never yet had a waiter in Buenos Aires recommend that beef be cooked well-done.

By the way, that is a large plate. That steak is quite a lot bigger than it looks.

Grassfed!

A randown snapshot, taken during service in the kitchens of the Wayside Tavern.

Note the yellow fat. This beef is grassfed!

Fire in the Shrubbery!

Off the top of my head I can't recall what this drink is called, but there was strong demand for them in the first half of the year.

They are a favourite of mine. Whatever they are.

It tastes every bit as classy as it looks!

Best Mushroom Recipe Ever!

Motivation: Charming reader Ellie the Kitchen Wench has posted a link to a recipe for mushroom appetisers.

Action: Wayside Tavern chefs received snap instructsions & have just cooked Three different mushroom appetiser recipes.

Purpose: To compare the Three recipes for taste & presentation.

Result: The Mushroom, Tofu & Chicken Dumplings are exquisite!

Pretenders: Walnut & Mushroom Pesto tart, and Herb stuffed Mushroom.

History: The Wayside Tavern is no stranger to herb stuffed mushrooms, for years we've been making them for functions. These are nice. The tart is also very very good, not something we've made much of in the past, but we'll consider it again.

Winner: The Mushroom Tofu & Chicken Dumplings are first class! The staff & passing guests have all (with one or two exceptions, who will be dealt with later) voted it winner!
1st Mushroom Tofu & Chicken Dumplings
2nd Daylight
3rd Herb stuffed mushroom
4th mushroom & walnut pesto tart

Instructions for Readers: (this means you) These three recipes are in contest run by the mushroom growers assn. Go right now to the contest website and vote for the Chicken, Mushroom & Tofu Dumplings.

Dinner

This smells & tastes every bit as good as it looks!

A lot of time & effort goes into the kitchens at the Wayside Tavern. We have testimonials from many of the highest figures in the land, to the effect that they "didn't expect this sort of food here" & "I cannot remember when I last ate this well" (the last quite recently from Qld's highest ranking public figure)

I am proud of the food. It is a constant effort to maintain standards & to strive for a better dining experience for patrons.

Dessert

Packs rather a punch, even without the chaser/side dish!

H2O

It takes only the smallest touch to transform the most mundane into something that will cause patrons to gasp, exclaim, and take photographs. This is a glass of water as we present it.

Drink it or Harvest it?

People drink all sorts of things once they are in a 5-star restaurant!

While you wait, Mmmmm!

Having drinks in the bar after ordering your meal?
The Chef often sends a little something in for your group to sample in the meantime. As a thank-you.
(Some glasses were encroaching on this photo. Mine Host's editing skills could do with some improvement.)

Mmmmm Breakfast!!

Prodded by the perceived need for some more photo posts, and at the risk of making the Wayside Tavern seem too flash, some photo posts of the grog & tucker will be appearing.

Breakfast is available at the Wayside Tavern from 5.00 a.m. until 11.00 a.m./noon:

The menu choice for breakfast is extensive, and with some adroit ordering it is even possible to have a cooked breakfast without eggs.

(photographing food is a skill, Mine Host believes he does not have this skill. Kim Ong this is your hint to provide lessons)