Taste of Australia
By Beverley S. Grimmer
Vice Chargee de Presse

The evening of April 2nd, members of the Honolulu Bailliage gathered for a first-of-its-kind event on the Islands. Bailli Fred Hellekes, Vice Conseiller Culinaire Goran Streng and the Hawaii Prince Hotel brought everyone together for a "Taste of Australia."

With cocktails and hors d'oeuvres served in the elegant, elevated lounge in the hotel's foyer, with a full view of the arrival of guests, each new outfit and hat was appropriately cheered and toasted. Bailliage members and guests, always willing to show spirit, arrived in their finest, and sometimes most creative, Bush wear. Aussie, Professional du Vin Mark Gmur was an absolute smash in his completely authentic get-up, complete with hat adorned with crocodile teeth, a la "Dundee." Maitre du Table Wolfgang Schmidt was also a smash in his own manner. Resplendent in his Bavarian finest and looking as though he were off for a Wanderung in the woods, we all voted him most likely to survive the chill of the Bush nights.

Amid all the merriment, we were soon invited to ascend the staircase to a private dining room. As the doors opened, we found our tables adorned with beautiful wooden bowls filled with eucalyptus and colorful crotons atop aboriginal-style table toppers. The feel of an evening in the Bush was made complete with the low lighting and slide show featuring flora, fauna and familiar geological formations.

We were anxious to settled in and see what culinary delights Chef Streng had in store for us, but first we needed to tend to a bit of business. Chef Rotisseur Cyrus Goo inducted by Bailli Fred Hellekes and Bailli Provencial Robert Lee was wholeheartedly welcomed into the chapter by all those present.

As the applause abated, Chef Streng began his presentation of delicacies prepared with contemporary uses of traditional Australian spices and pared by Vice Conseiller Echanson David Gochros with a varied collection of Australian wines. There were so many surprises. Who of us would have dreamed such things as using lemon myrtle to dust our scallops? Or, a perfect gelato of honey and eucalyptus? Or, hunting down Tasmanian salmon? Or, the delight of wattle seed in our evening ending ice cream?

Chef Streng promised an evening full of surprises and he certainly was true to his word. Each and every course was so beautifully presented, both visually and to our pallet, amid the feel of the night.

As we capped the evening with our ice cream and port, Bailli Fred Hellekes called for Chef Streng and his team so we could all show our tremendous appreciation for what was for many of us a first ever foray into the culinary possibilities of Australia and the Bush. Chef wasn't finished with us yet though. Making certain we did a little exploring of our own, he saw that each person headed home with a collection of Australia spices and recipes for our own evenings in the Bush.

Bravo Chef Streng! We thank you for your incredible creativity and attention to detail and wish you and your team a warmhearted "G'day Mates!"

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