Issue 4
Tuesday, 29 March 2016
Charles Darwin University
E-news
Cookery lecturers Hayley Tobin and Mark Bizley prepare a degustation dinner dish at the Desert Lantern
Cookery lecturers Hayley Tobin and Mark Bizley prepare a degustation dinner dish at the Desert Lantern

Culinary season opens at Desert Lantern

By Patrick Nelson

About 120 fine diners have been served a culinary treat at the Desert Lantern training restaurant at Charles Darwin University’s Alice Springs campus.

Hospitality students served canapes, six exotic courses and six complementary wines during the annual degustation service.

Cookery lecturer Mark Bizley said it was the perfect way to kick off CDU’s restaurant service.

“We got things under way with a canape comprising sweet potato and Dijon mustard tortilla with red onion jam.

“This was followed by textures of beetroot, beetroot jelly, beetroot crisps, goat’s cheese mousse, segments of orange, black olive tuille and micro herbs.

“It took about 30 minutes to prepare 58 plates on the first evening, and just 25 minutes to prepare 62 plates the following evening.

“We put a lot of effort and finesse into ensuring that every dish and every course was picture perfect.” 

Other dishes were Gremolata crusted carpaccio of veal, braised lamb neck, chicken Gallantine, Gruyere Tart, with Red Velvet Love for dessert.

Mr Bizley said the Desert Lantern’s regular twice-a-week service would start next month.

“We’ll be serving a three-course dinner featuring a new menu of entrees, mains and desserts for just $35 a head.

“We will also provide an alcoholic drinks and mocktail service from the bar.”

Mr Bizley said the Vocational Education and Training certificate students would be involved in all aspects of food preparation and client service.

“It’s an experience that will give them a taste of what’s expected in the restaurant industry.”

Bookings T: 8959 5200.