The Wedding collection – Canapes @ The National Museum of Australia

I wasn’t sure if Skyfire 2014 would go ahead with the looming rain clouds but sure enough, the rain kept away long enough for us to enjoy the night at the National Museum of Australia where Broadbean catering was hosting an elegant cocktail party to enjoy the fireworks with great vantage points.

I was invited to attend this event as a guest of Broadbean catering to sample a wide variety of canapés as they knew I wasn’t going to choose a wedding venue without tasting their food. I had high expectations as they were recommended to me by another blogger (Thanks Bronwyn!)20140316-104102.jpgThe party was being held in the cafe where they have balconies overlooking the lake.20140316-104113.jpgThey had unlimited drinks for the duration of the event as far as I could tell but unfortunately my guest and I stuck with orange juice and soft drink for the night.20140316-104124.jpgThe menu! There were a few things that caught my eye, the thing that made me most excited was the Momofuku pork buns! I like how they have noted the dietary requirements and the variety of food that they had on offer.20140316-104148.jpgI love this decorating idea using green lentils.20140316-104159.jpgThey have a DJ all set up inside but my friend and I headed outside for a better view. It was much cooler due to the wind chill factor but it had a great views of the lake.20140316-104218.jpgFamilies have set up their picnic rugs all around on the grassy area.20140316-104231.jpgPrime positioning meant that I almost fell off my seat when all the jets flew over us.20140316-104244.jpgElegant canapés ~

This is what I was here for! Canapés were trickling through from the kitchen after we were settled down with our drinks.

Fresh fig with goat curd wrapped in jamon. I’m not usually a fan of goat or sheep dairy products but the flavours were rather subtle and didn’t have that ‘dirty’ after taste. Cured meat pairs very well with a sweet fruit, you can ask anyone who has ever eaten sweet rock melon with prosciutto. A great choice for this time of year as figs are delicious!20140316-104258.jpgHomemade chorizo sausage roll with a lime aioli. Photo complete with me snatching one off the tray. Once I took a bite, I vowed to only eat homemade sausage rolls especially those which contain chorizo.20140316-104319.jpgAs delicious as it was, the lime aioli  really made it for me.20140316-104335.jpgRoasted cherry tomato, basil and taleggio tartlets. I couldn’t believe that there was so much deliciousness in one tiny morsel. I was encouraged to take two so one wouldn’t be left oh so lonely on the tray.20140316-104346.jpgHaloumi, chilli and mint cigars with a lemon tahini yoghurt. The flavours of these ingredients work so well together and I was super impressed as they were encased in a perfectly crisp spring roll wrapper. These vegetarian options are just as good, if not better than their meat counterparts.20140316-104356.jpg

20140316-104410.jpgHot and sour prawn skewers with a coriander mayo. I could see how this is one of their more popular canapés. Great flavours on the prawns and even better with the coriander mayo. I had to stop myself from sliding half the tray onto my napkin.20140316-104419.jpg

20140316-104427.jpgPalette cleanser~

Broad bean gelato shot. I was excited yet disappointed at the same time when I received this. Excited because this is an unusual but obvious witty choice of flavour but disappointed because if I’m receiving my palette cleanser that means we were moving onto the substantial canapés without me having tried all the elegant canapés.

I don’t know how many broad beans I have eaten in my life, but apparently not enough to pin point the flavour. There wasn’t an overwhelming ‘bean taste’, it had subtle flavours that would leave you wondering what it was if you hadn’t seen the menu.

Sorry for the poor photo, another downside of sitting outside in the cold.20140316-104520.jpg

Substantial canapes~

Momofuku steamed pork buns. I stared at the waiter from afar, some how trying to wield him to come in my direction using telepathy. He eventually comes over and before he tells me what it was, I excitedly ask for one. The bun is super soft with the right amount of sweetness, the pork is layered with fat sandwiching the tender meat which melts in your mouth. There is a bit of chilli flavour in there with cucumber where I would usually expect kewpie mayonnaise and ice berg lettuce, but it comes as a pleasant surprise.20140316-104442.jpgI must admit while everyone was admiring the fireworks and taking lots of photos, I was in the back leaning towards the interior light to get a better shot of my bourguignonne. As good as the fireworks were, my main reason for being there was for the food.20140316-104541.jpgWaygu beef bourguignonne on a creamy mash. The beef was exceptionally tender and it was the perfect Winter warmer food. Comparatively to the rest of the menu of the night, there was nothing special about this dish albeit it was executed very well.20140316-104449.jpgCrumbed fish, tomato and chipotle salsa taco cup with bajar sauce. I didn’t want to miss out on another dish having seen the people seated inside with multiple mains and I could see dessert was being served, so I asked one of the friendly staff to see if there were any still available. He was able to grab the last one for my friend and I to share. The salsa was really good and the fish was crumbed very well giving it a really good crispy coating. This was a bit hard to eat in a taco shell, when I went to break it in halves, bits went flying in all directions.20140316-104555.jpgSomething sweet~

Eton “mess” of passionfruit curd, forrest berries and macadamia praline. Not overly sweet, natural fruit flavours and a variety of textures, everything I look for in a dessert. I particularly liked the praline.20140316-104603.jpg

20140316-104615.jpg I was super impressed with the canapés that we were able to sample. It was a shame that we weren’t able to sample everything based on where we sat for the evening but everything we did taste, we thoroughly enjoyed.

I thought it was going to be hard to compare other venues to Broadbean considering we weren’t comparing ‘apples with apples’ and Timmy C wasn’t able to join me for the event so we later arranged a proper tasting at the National Museum so it was easier to compare (blog post soon to follow).

Potential wedding venue: The National Museum of Australia

Caterer: Broadbean catering

Price of tasting: I was invited as a guest of Broadbean catering to attend their Skyfire event at the National Museum of Australia as a bride-to-be and not as a food blogger. They did not know I was a blogger at the time of this event, they just thought I was a very big foodie. Tickets for this event was $85.00 pp.

 

5 thoughts on “The Wedding collection – Canapes @ The National Museum of Australia

  1. Pingback: The Wedding Collection – National Museum of Australia | TALES OF A CONFECTIONIST

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