The concept of a ‘World Chaine Day’ originated with members of the Finland Chaine des Rotisseurs. This idea caught the imagination of all members, and so it was decided by Paris to officially nominate a day in April as ‘World Chaine Day’. Bailliages from around the world will be organising events whether they are dinners, lunches, private functions or breakfast. These events will represent the essence of our organisation. This spirit will be shared throughout the world on social media by post and video greetings and will form a symbolically linked chain connecting and uniting us on this, our special day.

 

For us, we will be celebrating this wonderful event on Friday 12 April with a Black-Tie Dinner at the Celtic Club West Perth. Full details are following but let me give you a bit more information.

 

However,  before I continue, let me apologise for taking so long to get to all of you this information and also for such a long email. Please bear with me.

 

We have been working hard to come up with something different and at a reasonable cost. Trying to get a Black-Tie Dinner on a Friday evening is near on impossible unless you want to pay $300 a head, as well as being locked in to the food that the particular establishment may wish to provide.

 

Well, I am happy to say that this is not the case and our event will be around the $170 - $190 mark and, in a beautiful private venue, exclusive to us.  We are in the process of finalising the costing today and will advise shortly.

 

We will start at 6.30 pm with a Champagne Toast in Kings Park.  I hope you will all make a special effort.  We would like a group photo of all participants in their gowns, black tie, ribbons, and Chaine flags. We would like to have the lights of the evening City as a backdrop. Our professional photographer will be taking the shot. Of course, you are welcome to have individual photos as well, just ask Michelle.

 

The location will be on the left as you drive in, opposite Fraser’s Restaurant. You will see the flags, your Committee, and Staff who will be waiting with chilled champagne.  The photo will be taken at 6.45pm so please try and make it and be there in time for the picture as we need to be back at the Celtic Club at 7.00pm. The photo will be sent to Paris.

 

Now, let me tell you about the challenge we had given ourselves. Working with a couple of top chefs in Perth, we have designed an Indian Degustation Dinner and paired with wines from the Great Southern of Western Australia. The dishes that have been created are unique, and our Chef boasts that you will not find one recipe in any Restaurant in Perth. This will indeed be a one-off event. A tandoori oven will be brought to the Club, and the dishes will be prepared on site. You, of course, are invited to meet and perhaps enjoy some photos with the Chef around the oven.

 

Anyway, let me now go through these dishes with you;

 

The Amuse Bouche

 

Pani Puri Shot

 

The puri is created from wholemeal flour and butter. It is deep fried

and lightly stuffed with potato and date marinated in yogurt mixed with red chili, mint sauce, roasted cumin powder, and coriander.

 

It is presented on a shot glass of flavoured water consisting of vinegar, mint, coriander, black salt, white salt, green chilli, ginger and chickpea flour water.

The flavoured water is poured into the puri which is eaten whole to enjoy an explosion of flavours.

 

This explosion is paired with a Frankland Estate Chardonnay 2016 and Vice - Echanson, Chris Braine will discuss the pairing.

 

First Entree

 

Chicken Malai Tikka

and Tandoori prawns

 

Twenty-four hour marinated chicken in a yogurt fused with ginger, garlic, green chilis and Chef’s secret ingredients that include bay leaves, nutmeg, mace powder cloves, cumin, star anise, fenugreek, and white pepper served with beetroot

 

Together with

 

Fresh prawns marinated in Yogurt fused with ginger and garlic paste, red chili, salt garam masala lemon, mustard oil and fenugreek.

The chicken and prawns are freshly cooked in the Charcoal embers of the Tandoori oven before serving.

 

         This fabulous dish is also presented with the Chardonnay

 

Second Entree

 

Seekh Kebab – Minced lamb

and Stuffed Mushrooms

 

Margaret River Lamb mince mixed with ginger, garlic, green chilli, white salt, red chilli powder, coriander and mint.

Freshly Cooked in the Tandoori oven and served speared with red and green capsicums

 

Together with

 

Fresh mushroom stuffed with capsicums, onions, salt, pepper, cream cheese, yoghurt, ginger, mustard oil and lemon juice.

Quickly cooked, by hand, held over the Tandoori oven and then served with the Tandoori lamb Seekh Kebab.

 

Presenting the barrel pressed Castelli Pinot Noir 2015

 

We will have a brief break here so that we can pause and reflect on what we have just experienced and it will give us the opportunity to introduce members to the President of the Celtic Club Mr. Michael Deering.

 

Than

 

Before the main meal, we will start with another

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Pani Puri Shot

 

This Pani Puri will be a different flavour to the first one , and for added interest, Chef has decided to add a

hint of Tequila

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The Main Meal

 

Thali

Traditional Indian Selection of Dishes served on an Individual Platter

 

Dishes served in a Thali vary from region to region in India, and are usually served in small bowls, called Katori. These 'katoris' are placed along the edge of the round tray.  Rice or Roti is the usual main dish which occupies the central portion of the Thali,

while the side dishes are lined circularly around the Thali.

 

Depending on the region, the Thali consists of delicacies native to that region. In general, a Thali begins with different types of bread such as puris or chapatis (rotis) and different specialties (curries).

Thalis are sometimes referred to by the regional characteristics of the dishes. There are Nepalese thali, Rajasthani thali, Gujarati thali, and Maharashtrian thali, all having their own special characteristics.

 

In many parts of India and Nepal, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterward, often in a separate bowl or dish.

The Thali we are serving here is Rajasthani Thali and is from Northern India.

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The following dishes will be served in the traditional Thali Platter

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Goat Biryani

 

This is an authentic biryani dish. A specific Indian dish that requires enormous skill and experience. The goat curry and the flavoured rice are par-cooked separately and then placed in layers and slowly cooked again for some four hours thereby allowing the curry flavours to gently permeate through the flavoured rice. This is a specialised Indian dish which, apart from the chef’s personal and special spices, will include black pepper, green chilli, mint, coriander, cinnamon stick, cloves and cardamom.

A dish for the Gods…

 

Laal Mass

 

A traditional Lamb curry in a thick curry sauce comprising of unique spices, turmeric, cloves and tomatoes. A beautiful spice and mild curry that blends well with the Biryani and/or the Missi Roti.

 

Missi Roti

 

A chickpea roti only prepared for special occasions consisting of whole wheat flour, chickpeas, fenugreek, chilli flakes, cumin seeds, ginger and garlic water freshly baked in the tandoori oven and served hot.

 

Kori Gassi

 

Mangalorean Chicken Curry made of Special Chef spices including cumin seeds, coriander seeds, desiccated coconut, turmeric powder finished in a creamy coconut sauce. An ideal accompaniment to the Biryani

 

Chick Pea Dumplings

 

Chickpea dumplings created from chickpea flour, salt, fenugreek, chilli flakes, cumin seed, oil, ginger and garlic. The dumplings are boiled and deep fried and served in a spicy coconut curry with tomatoes and cashew nuts.

 

Yoghurt Raita

 

A dish to balance the spices and consist of fresh yogurt, cucumber with a hint of salt, cumin powder, white pepper, and sugar.

We believe the ideal pairing for these incredible flavours would be either a light or heavy red and we could not decide which. So, we will be serving both !

Castle Rock Pinot Noir 2017 and Castelli Shiraz 2015

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Dessert

 

Gulab Jamun

 

It has been a well-known folklore in India that Gulab Jamun was first prepared by the chief Persian priest of Mughal King Shahjahan ( The king who also created the Taj Mahal ).   At the time of Mughals ruling India, it was introduced to the Indians, as a royal dessert. Gulab Jamun is traditionally and historically associated with India and it’s one of the most revered sweet dishes in the subcontinent today.

To prepare Gulab Jamun, the milk solids are prepared by boiling the milk and it is mixed with flour to make the dough. Berry sized dough balls called Jamun are then prepared and deep fried in Ghee or Oil, at low heat. These crimson brown Gulab Jamuns are then cooled and soaked in sweet flavoured syrup and served with nutty garnishing.

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We will be pairing this delicious dessert with Cape Naturaliste Vineyards Cane Cut Semillon 2012

 

 

Let me finish by saying that we had a wonderful time working with the Chefs who I will introduce to you on the night.

The food tastings were an exceptional experience as we presented with a few other options. So, it was a lot fun deciding the final menu.

Like I said this was an incredible challenge for the Committee and I am sure you are going to enjoy a truly unique event with dishes I doubt you will ever experience again.

 

Finally, seating at the Celtic Club will limited to about 50 places. So please reserve your place as soon as possible. We also have six guests from the Celtic Club Committee so places will be fairly limited.  Our club is growing at an extraordinary rate, and I believe by the end of this month we will be registering our 60th member. Hopefully we will be able to place all attendees but in saying that placements must be on a “first come, first serve basis.”

 

We look forward to catching up with all members very soon.