A Stilton Dinner

[OzPiper]

Some years ago a generous mate put on a Taylor’s Vintage Port (all the great vintages from 1927 - 1977) vs cheese dinner.
The Brits got it right with Stilton bring the pick.
All the other cheese came a long way behind

On Friday night a small group had a Stilton cheese taste off

 

[OzPiper]

The menu and wine list

 

[OzPiper]

 

[AroEnglish]

I don’t understand most of this menu but somehow the words are making my mouth water.

 

[Coreios]

I'd have to Google that menu before I ordered. Looks good I think, I mean I like cheese and chocolate. lol

 

[OzPiper]

Whoops, something went wrong there
Will try to upload more pics later

 

[OzPiper]

More photos

The soufflé was good, as was the yabby (freshwater fish) bisque

The chocolate cake was superb, as was the Roquefort
Unfortunately neither really went with the Maury (a sweet French red - rather like a light port)

 

[OzPiper]

The piece de la resistance - 4 Stilton
2 sourced in Sydney and 2 carried all the way from London by a mate last week

All very good, but the 2 from London were exceptional, especially the Stichelton (on the right. An unpasteurised cheese)
Can only put it down to the freshness of the 2 from London

 

[OzPiper]

Posting this today because it’s taken 36hours for my stomach to recover from this embarrass de riches

 

[OzPiper]

More photos
View attachment 235022
The soufflé was good, as was the yabby (freshwater fish) bisque

Sorry, should have read freshwater CRAY fish
Bloody auto correct

 

[The Amish Tyrant]

Sorry, should have read freshwater CRAY fish
Bloody auto correct

Looks fabulous. Especially the souffle.

Are fish common in Australia? Are there saltwater fish? In the US, fish are common in Creole and Cajun cooking (primarily in the South).

Edited to say I'm too lazy to fix the site's auto correct for CRAYFISH.

 

[OzPiper]

Yes, yabbies are commonplace in rivers, streams and dams (small water storage ponds on farms and rural properties)
Not sure why they are difficult to find retail

Popular pastime for kids is to tie a piece of meat on s as string and toss it into the water. Line up a few of them and check a few minutes later.
If they are biting it’s not unusual to find 2 or 3 on a piece of meat

In Western Australia they are called marrons and can grow up to 1 1/2 lb
I much prefer marrons to lobsters or the (saltwater) s we get here

 

[UB 40]

The menu and wine list View attachment 235006View attachment 235007View attachment 235008

I’m a big fan of Stilton, just a different league compared the French, danish or Italian blue cheese. Though most of European blue cheese is alright in their own terms. It depends a lot on the cost and quality you can get. Not every Roquefort or Gorgonzola is ripening to its heights.

 

[OzPiper]

The previous Vintage Port vs cheese tasting dinner featured a HUGE variety of cheese - soft, hard, blues (French, Italian, Danish, Aussie and English)

Not surprisingly the Stilton reigned supreme.

Even the much vaunted cheddars (including the excellent Montgomery)
only to an honorary mention. Perhaps best with tawny ports

Unlike France and The UK where you have specialist cheesemongers (who will give expert guidance about the cheese ready to eat on the day) buying cheese in Sydney (except for one or two shops) can be a bit of a crapshoot

 

[Egg Shen]

I like to let a nice slab of Stilton melt all over a steak in that 5 minute window you let it rest before serving.

or just as a simple snack with pecan and dried apricots

 

[mawnansmiff]

OzPiper, I've booked my ticket and packed my fork, can you please pick me up from the airport? I arrive on Wednesday.

Regards,

Jay.

 

[OzPiper]

OzPiper, I've booked my ticket and packed my fork, can you please pick me up from the airport? I arrive on Wednesday.

Regards,

Jay.

At least you didn’t ask for Blue Wensleydale

 

[kcghost]

You can keep the Stilton, but the rest looks mighty appetizing.

 

[jaingorenard]

Looks amazing, I love Stichelton. Stilton melted over pears on toast with lots of black pepper is to die for.

 

[mawnansmiff]

Looks amazing, I love Stichelton. Stilton melted over pears on toast with lots of black pepper is to die for.

I've always fancied trying stichelton but it's just not available here.

I'm a huge fan of blue cheeses (cow's milk only, no goat) and one trick we used to do when I worked in a hotel was to get a whole wheel of stilton, cut out a cone shaped wedge on the top of the wheel and pour in some aged port and replace the plug.

Best done a week before christmas (topped up as required) and at christmas you cut it open to find pink port streaked stilton...lovely stuff

I used to enjoy venison from Thetford Forest near you, but the less said about that the better

Regards,

Jay.