Sunnybrae Restaurant - Birragurra

Julies Birthday celebrations continue 7 months on. Generous friends gave her two places at the Monday cooking school at Sunnybrae Restaurant run by chef owner George Biron.

 

Potato Bread

Fresh Garlic Cheese with Fennel Pear and caper salad

Quenelles of Bream with sugar cured salmon and Chervil saffron and sorrel sauce

Shoulder of young goat - slow cooked

Pomegranate and Almond pilaff

Spice lentils with porcini, chorizo and currants

Cucumber with preserved lemons and yoghurt salad

Apricot souffle with slow cooked quinces

Foraging in the garden for herbs and salad and Julie trying her hand at shaping the quenelles.

The fresh herb cheese and fennel, pear salad.

George plates up the quenelles, cured salmon and sorrel sauce.

Post lunch, a long enjoyable day in the kitchen. George is a patient and gentle teacher, he is very generous with his knowledge.