I love a good pairing when sitting down to a meal. Perhaps a matched wine, or a combination of two flavours that both surprises and satisfies. This is what Spotless, Australia’s leading facility management and catering service, has managed to achieve by engaging the talented Teage Ezard as its consultant chef and culinary advisor across its catering brands Spotless, EPICURE and Alliance Catering. The union creates an exciting new offering for clients and guests of Spotless’ venues and special events who seek something extra special.
Teage Ezard is recognised as one of the country’s leading chef-restaurateurs, whose trademark ‘Australian freestyle’ food is championed in his Melbourne establishments Ezard and Gingerboy. His Sydney restaurant BLACK by ezard presents classically inspired food styles influenced by the great American grills as well as contemporary Europe, and allows Teage to ply his classical training and passion for reinterpreting food styles of the world.
If you are yet to confirm a venue for your big day, EPICURE caters for some of the country’s highest profile venues, including the Melbourne Town Hall and Zinc Federation Square – which means you could ensure your guests are enjoying some of the best food in the country. The menus available will be heavily inspired by Teage’s much-loved signature dishes and will change according to season and occasion.
I was lucky enough to be invited to attend the launch of this great new partnership, an event that showcased the culinary delights that you could also be enjoying.
Commencing at the Melbourne Town Hall, with champagne and Hors d’oeuvres on the grand balcony (the scene of many classic weddings), we enjoyed:
miso and blue cheese broth, apple, celery and roasted sesame
salt and pepper oysters with shredded iceberg and prik nam pla
lime-cured cuttlefish with sticky soy and bonito, crispy leek and seaweed salad
Once we had tantalised the taste buds we were invited into the dining room, where Teage himself joined us (an amazing experience)
Entree was a choice of:
black sesame crusted kingfish sashimi with crème fraiche custard, black garlic, citrus oil
crispy polenta with sautéed mushrooms, spring peas, poached egg and truffle oil (v)
Matched with a lovely Riesling
We were then shepherded out of the town hall and lead on a little walk across to Zinc at Federation Square, where we were joined by executive Chef Peter Dixon and Glen Flood for our main course.
I love a steak, and was delighted to receive :eight score wagyu beef, cauliflower cream, green beans, mushroom soil, sticky shallot jus and crispy enoki, taro and chive salad (a very generous portion about the size of my fist)
Of course, I would have been just as thrilled to receive the:
red roasted barossa chicken, pea and mint fritters, chiang kiang caramel, roasted garlic, pickled cucumber salad
Also again with a perfectly matched Moorooduc Estate Pinot
After we completed main course, we said our goodbyes to the chefs and were off to our final destination. EZARD. Hurrah!
Dessert was almost a whole menu in itself, and we each received a trio of:
toasted coconut parfait, spiced pineapple, kaffir lime syrup
chocolate tart with raspberry caramel
tofu cheesecake, pandan jelly with mango
Take it from a man whose main focus for his wedding was the menu – if you can secure a Spotless and Teage Ezard designed menu for your big day, and good food is a big love for you too – get cracking!