This year Jakarta Culinary Festival was closed with a charity dinner, serving 8 dishes from 8 well-known chefs in Indonesia. Money raised from this event will be given to ‘Drive Book not Cars’ that will use it to distribute books to Taman Bacaan Pelangi and Sahabat Anak. Along with several other food bloggers, I got the invitation to this event through Goorme.com. So without further ado, here’s what we had that night.
Upon arrival, we’re greeted by a cocktail called ‘Orange Marmalade’ containing a dash of orange juice, ginger with vodka. The ginger is quite strong but it was an enjoyable welcome drink.
Tuna Carpaccio with Okinawa Sauce and Daikon Salad
by Hugo Adrian (Executive Chef of Blowfish Kitchen & Bar)
Pairing: Cape Discovery Rose 2011, Australia-Indonesia
The starter was truly delectable, the tuna was fresh and The daikon salad was light and refreshing. It paired perfectly with the beautiful, light and sweet Cape Discovery’s Rose wine.
Grilled King Prawn with Green Curry Espuma
by Arimbi Nimpuno (Co Founder & Lifestyle Guru – Lifestyle Studio & Arimbi Kitchen)
Pairing: Cape Discovery Sauvignon Blanc 2011, Australia-Indonesia>
I was fascinated by the “king prawn” size and it also came accompanied with “keropok” (white crackers). Despite the size and the appearance, the prawn were fresh and I really like the rich and creamy green curry. The wine accompanied this dish was Cape Discovery Sauvignon Blanc that have a flavorful lime aroma and paired well with Asian dishes.
Pumpkin Soup with Foie Gras
by Sandra Djohan (Chef & Restaurateur – Epilogue)
The pumpkin soup has a smooth texture and flavorful, while the pan-seared foie gras chunks were also good but the size were a bit too small.
Ravioli Stuffed with Cepe Mushroom, Yellow Pepper Sauce
by Giafranco Beltrame (Executive Chef of Casa D’oro – Kempinski Indonesia)
Pairing: Montes Limited Selection Sauvignon Blanc 2010 – Chile
The ravioli was good, though a tad overcooked. I also like the cepe mushroom texture and flavor. The white wine was crispy, delicate and have a perfectly balanced acidity.
Steamed Fega Barramundi, Ginger Scented Rice & Lime Coconut Sauce
by Gilles Marx (Chef Founder/Owner AMUZ Gourmet)
Pairing: Vina Ventisquero Chardonnay 2012 – Chile
I’ve set a high expectation from Gilles Marx’s cooking, so I was disappointed that instead of a French dish, what came was an Asian inspired dish. The fish meat were succulent and it came on a bed of ‘nasi uduk/nasi lemak’ kind of rice. The Chardonay was light, have a fruity aroma with spicy hint.
Orange Granita with Lemon Sorbet
by Ismaya Catering
This was a palate cleanser, the mocktail were refreshing, although I think the crushed ice texture was too rough.
Roasted Bultarra Saltbush Lamb Shoulder Rack with Mustard and Taragon, Radish Agnoloti, Salsa Verde and Cepes Jus
by Vindex Tengker (Executive Chef of The Dharmawangsa Hotel)
Pairing: Kaiken Ultra Malbec 2010 – Argentina
Chef Vindex Tengker dish came in as a big surprise. After about 5 dishes, I was overwhelmed by the size of the lamb rack. The meat was tender, but I couldn’t finish it since I was already quite full. But I finished the red wine, which was a very nicely balanced red wine.
Golden Hazelnut Praline, served with Amaretto Nougatine Ice Cream
by Steve Diaz (Executive Pastry Chef of Colette & Lola)
The last dish was truly a feast for the eyes. The hazelnut praline looked so beautiful and tasted heavenly as well. It was my favorite dish of the night, although I was already quite full from previous dishes, I had to finish it.
All in all, it was a wonderful night. We, the food bloggers, got a table for ourselves. We eat, we drink and we laugh. Thank you Ismaya for hosting such a wonderful month of culinary adventure. See you again at Jakarta Culinary Festival 2014.