Cooking Across 4 Generations

Two days before our departure for Geneva we received an invitation to the A.Lange & Söhne 2015 Novelty Tour. This event to be held at Quay in the Rocks, was organized by Watches of Switzerland and A. Lange & Söhne.

The day of the event was an early taste of summer with temperatures in the mid 30’s. As a matter of fact the first few days of October have been more like summer than spring, but can’t complain better a bit of heat than cold.

We were a little disappointed when we arrived at Circular Quay to see a cruise ship docked at the Overseas Passenger Terminal. Thankfully we soon learnt that it was due for departure around the same time as the event started.

As the boat backed out from the dock, the sun set giving a brilliant display of light over the Opera House.

The dinner was held in the Tower room of Quay which comfortably seated the 30 of us. Mr. Wilhelm Schmid, CEO of A. Lange & Söhne was able to make the long flight down under to be with us for the evening, Mr Eric van der Griend, managing director of Watches of Switzerland was our host for the evening.

Scattered around the perimeter of the room were several display boxes with the novelties for 2015.

Butter was artfully presented, beats the standard square, triangle or round presentation.

Mr. CA4G chose the raw smoked Blackmoore wagyu, horseradish, soured cream, fermented rye crisps and raw funghi. Quay has a delightfully, unique way of preparing and presenting food. Mr. CA4G was suitably impressed with his entrée and the flavours in it.

I contemplated the Marron dish but wasn’t too sure about Dory caviar. I opted instead to have the vegetarian entrée of spring ewe’s milk curd, broad beans, caper and freekah crumb, apple, nasturtium and purslane. Very tasty and perfect for a hot day. I have never tried purslane before but enjoyed the flavour, contemplating adding it to my herb garden.

For his main Mr. CA4G again went for beef this time choosing the roasted grass fed beef fillet, morel cream, braised mushroom, roasted ancient grains caught the eye of Mr. CA4G. A nice tall fillet topped with all the extras. His only comments were about the great flavor and the tenderness of the meat.

I have been wanting to try the pork jowl ever since I saw it on the menu when looking at Quay’s website. I was delighted to see it on our menu for the evening. Smoked and confit pig jowl, scallops, shiitake, Jerusalem artichoke crackling. The meat was so tender, the scallopswere a perfect complement to the sweetness of the pork, nice bit of earthy mushroom flavor and the Jerusalem artichoke crackling was pleasing both visually and flavor wise.

Of course we had some sides to share, mixed leaf salad, super creamy potato puree and lovely fresh beans.

For our final course, both of us chose one of Quay’s signature desserts, Quay’s  seven texture Valrhona chocolate cake. Yes the one that has appeared on MasterChef. So rich and tasty.

Cheese was also bought out for the tables to share, sadly we ate it before we could take a photo. They were very nice cheeses and smelt amazing!

Looking back towards the city from the tower room. Sydney is so sparkly at night.

Yes I did get to try on a fancy watch or two. Two very elegant watches in white and rose gold with mother of pearl dial.

We would like to thank Watches of Switzerland and A. Lange & Söhne for inviting us to be a part of this very special and fun evening.