Menu for 12th June

Lightly spiced Seafood & corn chowder $ 6.50

Herb crusted lamb cutlets with vegetable canneloni & salad greens $ 10.00

~~~*~~~

Lasagna of beef & spinach with a cheese sauce & fresh tomato sauce $12.50

Tempura of blue cod with french fries & daikon & carrot salad $ 13.50

~~~*~~~

Milk chocolate & boysnberry creme brulee with almond wafers $ 6.50

Menu for 5th June

Cream of Jerusalem artichoke soup with white truffle & chive $7

Classic prawn cocktail with a lightly spiced tomato mayo & crisp lettuce $8

~~~*~~~
Lemon & pistachio crusted groper fillet set on a warm greek salad with a dill butter sauce $14

Beef & vegetable cottage pie with minted peas & a homemade garlic loaf $ 12

~~~*~~~
Flourless almond & white chocolate torta caprese with creme fraiche $ 7

FIRE SAFETY -2008

Today our Level 3 students undertook a floor wardens certificate at the Cromwell Fire station.
We look forward to this every year as it is not only very good fun but also very important for our budding chefs to be comfortable with firefighting equipment just in case their sauteing adventures turn nasty.
Many thanks to the New Zealand fire service for their time.
Here we have Lizzie attacking a ferious fire in a roasting pan !!

2008 -BLUEWATER SEAFOODS COOKERY COMPETITION

Yesterday Otago Polytechnics Cromwell Campus hosted the Annual Salmon cookery competition sponsored by Dunedin's blue water seafood's.
It is a in house competition with students from all of our courses eligible to enter.
Students have 90 Min's to produce 2 portions of a dish they have designed themselves.This years entrants produced a stunning array of dishes & the judges had a very difficult time to select a winner.
Owen Kamana from the Boardwalk seafood restaurant in Queenstown & a current Level 4 student was declared the overall winner with his " Pan seared salmon medallion set on scallop & prawn gnocchi with a citrus beurre blanc & watercress salad "
Russell Auld from the Level 3 program had a stunning result & was announced runner up.
We would like to thank Ross from Blue water Products very much for his generosity in continuing his support of the Cromwell campuses annual competition season.

RESTAURANT DATES FOR 2008

Molyneux Restaurant Dining 2008
Lunch 11 - 2pm 22 May Various prices
Lunch 11 - 2pm 29 May Various prices
Lunch 11 - 2pm 5 June Various prices
Lunch 11 - 2pm 12 June Various prices
Evening Buffet 6.30pm 19 June $35.00pp
Evening Buffet 6.30pm 26 June $35.00pp
Mid-Winter 4-course Christmas Menu 6.30pm 3 July (Full) $35.00pp
Mid-Winter 4-course Christmas Menu 6.30pm another date to be set
Evening Buffet 6.30pm 24 July $35.00pp
Degustation 6-course Menu 6.30pm 31 July $50.00pp
Evening Buffet 6.30pm 7 August $35.00pp
Evening Buffet 6.30pm 14 August $35.00pp
Three Course Table d’Hote 6.30pm 21 August $30.00pp
Three Course Table d’Hote 6.30pm 28 August $30.00pp
Three Course Table d’Hote 6.30pm 4 September $30.00pp
Three Course Table d’Hote 6.30pm 11 September $30.00pp
Three Course Table d’Hote 6.30pm 18 September $30.00pp
Three Course Table d’Hote 6.30pm 25 September $30.00pp
Three Course Table d’Hote 6.30pm 16 October $30.00pp


Bookings essential – please phone 445 9900 or 0800 765 9276
during office hours (8am – 5pm) to book your reservation

MENU FOR 29TH MAY

ENTREES
Cream of mushroom soup with bacon & sage

MAINS
Seafood risotto with tomato fennel and fresh parmesan

Chargrilled sirloin steak with boulangere potatoes & slow roasted tomato
& a green peppercorn sauce

DESSERT
Triple chocolate delice with praline & berries

ENTREE & MAIN $19.50
ENTREE ,MAIN & DESSERT -$24.50
Check us out on the web http://www.chefsjourney.blogspot.com/

MENU FOR 22ND MAY

ENTREES
Duo of Thai spring rolls & chicken satay with peanut sauce & cucumber ribbons $8.50
Lamb & barley broth with roasted pumpkin & pine nut tortellini $6.50

MAINS
Sole meuniere set on a chive mash with wilted bok choy & a tomato lemon beurre blanc $14
Fettuccine carbonara with bacon button mushrooms in a garlic cream sauce fresh herbs & shaved parmesan $12

DESSERT
Lemon meringue pie with crème anglaise $6.50

ENTREE & MAIN $19.50
ENTREE ,MAIN & DESSERT -$24.50
Check us out on the web http://www.chefsjourney.blogspot.com/

MENU FOR 15TH MAY

ENTREES

Thai pumpkin & coconut soup with shrimp dumplings $6

Salad Nicoise with smoked fish,green beans,kalamata olives & herbed potato with a roasted garlic aioli $9.50

MAINS

Steak & wild mushroom ragout encased in a light puff

pastry case served with french fries. $14.50

Chargrilled chicken ciabatta sandwich with roasted

vegetable & feta salad with cashew nuts &

a pomegranate dressing $14.50

DESSERT

Hot Chocolate & hazelnut brownie with raspberries &

a white chocolate sauce $6

ENTREE & MAIN $19.50

ENTREE ,MAIN & DESSERT -$24.50

Check us out on the web http://www.chefsjourney.blogspot.com/

RECIPE OF THE WEEK - SHRIMP TOASTS

1 slice of white bread stale is best
125g shrimp or prawn meat
½ clove garlic
½ tsp finely grated ginger
¼ tsp sugar
Pinch salt
¼ tsp corn flour
¼ egg white
¼ tsp sesame oil
½ spring onion finely chopped
1 egg beaten
¼ cup bread crumbs
Remove crusts from bread and cut in to triangles.
Place shrimp, garlic, ginger, sugar, salt, cornflour, egg white & sesame oil and process until combined but still coarse.
Place a tablespoon of shrimp mix on to toasts and brush with beaten egg, sprinkle with breadcrumbs and mould filling into pyramid shape, shake off excess.
Deep fry 180c , drain and season.
Makes 8