Chloe’s Club newsletter four January 2009

Welcome to our fourth newsletter. As many of you will know I was in Mumbai for the wedding of my daughter Chloe at the time of the bombings. Holed up in Pancharatna restaurant for nine hours just opposite close to the Taj Hotel it was possible to reflect not, just on our luck at being alive, but why Australia is such a blessed country to live in. Shocked by the audacity of the attack the response was shambolic and only became cohesive when the enormity of the attack finally sank in. Chloe’s Western function for her wedding to Puneet at the Marriott seemed in doubt but finally went ahead, however it was the Hindu ceremony at the Lonavla temple just out of Mumbai that was for us completely fascinating.

Markets are a personal passion and the stark comparison of old and new is best seen in the markets and street food of Mumbai. The abundance of tropical and sub–tropical fruit, the ever pervasive aroma of curry and spice that mixes with and rises above the smell of petrol fumes and wood fires. Watching the tiny moveable roti stand and the skill with which the roti are made in seconds, perfect rounds, the smell of ghee, to the stench of the prawns being dried on mats for the making of blachan. Mumbai in an enthralling adventure exhibiting the full spectrum of food that ranges from the ingenuity of it’s poorest people to it’s richest.

Our second dinner was enjoyed by everyone, the steamed blue swimmer crab with an 83 Heugel and 07 Yalumba Gewürtze Traminers was the hit of the night see the menu and matched wines of our second dinner and the menu and matched wines of our first dinner. The ability to compare wines in their seniority and youth in combination with our chef Johnny Triscari’s fine wine savvy cooking makes these dinners unique in South Australia. The next dinner with be Monday 23 February click here to go to the information below. The private dining room community table is strictly limited to 20 people so places are limited. Individual tables can be booked in the main dining room.

Valentine’s Day menus are now posted. This is a night that always books out so don’t leave it until the last minute because we hate to disappoint our regular customers go to the information.

Please invite your friends to join our Chloe’s Club by forwarding our newsletter to them so that they can also receive advance notice for our events before they are made available to the general public.

On behalf of the Chloe’s team I would like to wish you all the very best for a prosperous, healthy and happy 2009.

Owner and Sommelier  At their Indian ceremony my daughter Chloe and her husband Puneet

Valentine’s Day Dinner, Saturday February 14, 2009 Enjoy and intimate dinner with your sweetheart at Chloe’s restaurant. The superb cuisine of head chef John Triscari and his team, choices in each course, a glass of Champagne on arrival and a rose for your honey and the opportunity to experience Adelaide’s best service and cellar in a luxurious environment. Don’t have a sweetheart, get a table together, enjoy the same fabulous menu and book one of our private dining rooms. Menus are especially selected dishes from our current summer menu and our kitchen prides itself that their standard of food remains consistent whether for 250 people or two people. click here to see the menu — to make a reservation telephone (08) 8362 2574 or email the restaurant and make a booking if your booking has not been confirmed within two working days please ring the restaurant.

News & Events
Chloe’s Club third dinner Monday 23 February 2009

The fine imaginative cooking of Chloe’s head chef Johnny Triscari in combination with our unique ability to compare a wine in its maturity against the same varietal in its youth makes the Chloe’s Club dinners exception. House baked bread, petit fours and coffee $140 gst inclusive wine and food. Book an individual table in the main dining room or join our enthusiastic long table in the private dining room where there are just 20 seats.

View the menu and wines
Download the booking form
Single diners are most welcome

email the office with your enquiry

This wonderful simple recipe has dozens of applications. It can be flavoured, rolled, layered, soaked in syrup or jelly, filled with everything from butter cream to ice cream. It is one of those recipes rarely out of use because of its versatility.

Bec’s Sponge Roll
Rebecca Stubbs sous chef
makes two sponge rolls serves 12 to 16
depending on other accompaniments

ingredients
6 x 61g eggs, room temperature and warmed prior to starting in a bowl of hot water
90g caster sugar
35g light malt syrup
30g fresh vegetable oil
85g self raising flour

tin size 2 x 40 cm shallow sheets

method
Pre heat oven to 180°C
Put a smear of butter or oil onto the trays and smoothly line them with baking paper. Separate the egg whites into the bowl of an electric mixer and the yolks into another bowl. Whip egg whites until they form medium (not dry) peaks and slowly add the caster sugar.
Mix yolks, malt syrup and oil together and then gently fold into the whites. Sift the self raising flour over the top and carefully fold in. Spreading it evenly, divide the mixture between the prepared trays.
Bake for approximately 5 to 8 minutes till evenly golden remove from oven and cool. Place cakes sponge side down on a clean tea towel and carefully remove baking paper.

Lay the sponge sheet on a piece of plastic food wrap that is about twice the length and has at least 15 cm at each end. Fill the sponge with your choice of whipped cream, very thick patisserie cream, chopped fruit, jam etc, leaving a 5cm gap along the top end of the roll to enable a clean seal. Using the plastic for leverage tightly roll up the sponge leaving the end without the filling to seal the roll. Twist in the ends and if your roll seems a little sloppy wrap it a second time make sure the plastic if very tight. Refrigerate for at least two hours.