Bailliage of Canberra, Australia Bungendore (New South Wales), April 2, 2021
D&K Kitchen at Lark Hill Winery

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The Bailliage premiered its first ever OMGD event with rum aficionado and Chaîne member Richard Lamse presenting a very special rum tasting, sharing his extensive knowledge on rum. Members enjoyed learning about rum production, from rhum agricole to molasses-based rums and tasting a wide variety of very different rums.

The rums were paired to a menu of tapas, created by Member and Master Chef Daniel Hiltbrunner specifically for the tasting, followed by a family-style dinner. All were surprised by how well rum and food paired together!

The convivial atmosphere also marked Daniel and Katrina Hiltbrunner’s time at D&K Kitchen, which is soon coming to a close. Members Daniel and Katrina will be moving onto new adventures in the Bahamas and have been strong supporters of the Chaîne’s presence in the Canberra region.

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MENU

Tapas & Rum Tasting
Flor de Caña Four Year Rum Extra Seco (Nicaragua) Habitation Saint-Etienne Rhum Blanc Agricole (Martinique)
Goat cheese and zucchini tartlet
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Admiral Rodney 2006 Port Cask Finish (Saint Lucia)
Depaz Rhum Très Vieux Réserve Spécial VSOP (Martinique) Raclette with baby potatoes and pickles
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That Boutique-y Rum Company Black Gate Distillery (Australia) Bush spiced grilled chicken with pineapple and chilli jam
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Hampden Estate Pure Single Jamaican Rum (Jamaican)
Monkfish Massaman curry with black rice
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Black Tot 50th Anniversary Rum (United Kingdom)
Apple wood smoked Tennessee style marinated beef brisket with apple slaw ⋄⋄⋄
Plantation Stiggins’ Fancy Pineapple Rum (France)
Pineapple carpaccio with coriander

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Main Course

Pork Filet wrapped in Prosciutto with bush tomato compote and Boursin crumble, spiced rum jus, duck fat potatoes and market vegetables

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Dessert

Chocolate and Chestnut Cake served with Richard’s home-made rum
and raisin ice cream