THE Granite Belt had a taste of New Orleans at the latest La Chaine des Rotisseurs dinner.
Held on Thursday, September 8, at Jester Hill Wines, Granite Belt and Southern Downs bailliage invited locals and visitors to join the group as they celebrated food.
Guests were treated to a new Orleans inspired feast, which included Glazed Venison patties, oyster Po-boys and cheese Beignets.
New Orleans is known for specialities like beignets (locally pronounced like "ben-yays”), square-shaped fried pastries that could be called "French doughnuts” and the traditional Louisiana sandwich, the Po-boy.
The Jester Hill culinary team also delivered a number of other delicious foods, including Louisiana Crab Cakes with soft shell crab and avocado Chicken Pontalba with Brabant potatoes and Béarnaise sauce.
Then followed smoked fillet steak filled with blue cheese, grilled asparagus, sweet potato roesti and Petit Verdot jus.
"The Jester Hill Barrel ferment Touchstone Chardonnay which accompanied the crab cakes was my particular favourite,” La Chaine Mondial member Colin Dobie said.
Bailli of the Granite Belt and Southern Downs bailliage of La Chaine des Rotisseurs, Ian Wade Parker said it was excellent being able to introduce members to cuisines from around the world.
"We believe La Chaine is about not only educating our members and the visitors which attend our dinners about the theme chosen, it's also about challenging the education of the venue chef and kitchen team as well,” he said.
"It's industry development, taking them somewhere they normally wouldn't go.”