News | 30 September 2011
Mark Jensen’s Ultimate Sustainable Dinner Menu
Monday 10th October 2011
The Urban Cook:
Cooking and Eating for a Sustainable Future
With matching wines
by Troy Kalleske Barossa Valley SA
Sydney rock oysters with tamarind
and lime dressing
Kingfish sashimi with Vietnamese pickles
Pork & duck terrine
2010 Kalleske Rosina Rose
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Vietnamese style Tiger prawn and artichoke salad
Potato gnocchi with spring vegetables
2010 Kalleske Florentine Chenin Blanc
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Steamed Murray Cod with caper,
olive and parsley sauce
Chicken thighs roasted with lemongrass,
chilli and garlic
2010 Kalleske Moppa Shiraz
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Beef cheeks braised in beer with aromatic spices
Heirloom tomato, green leaf & herb salad
2008 Kalleske Old Vines Grenache
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Mango Cream Puffs with Asian fruit and agar jellies
Red Lantern’s Kalleske Rosina Rose Dessert Cocktail