HEAD chef Jeremiah Jones handed over the reins of the Wood Fire Grill kitchen to 2016 MasterChef runner-up Matt Sinclair for two nights this week, and the result was a fun and light-hearted event with a memorable menu.
Matt created an exclusive four-course menu, which featured some of his famous dishes from the show, as well as some new creations in honour of his time in the Wood Fire Grill kitchen.
Both nights were successful and a grand way to celebrate Matt’s first restaurant service after finishing up on MasterChef earlier this year; the nights also allowed diners to meet Matt and ask about his time on the top-rated cooking series.
The menu featured beef tongue dumpling with chimi churri and crackle, Wood Fired Mooloolaba king prawn and confit duck leg.
Finishing off the menu was a dessert Matt described as one of his best memories of the competition as it was the first time he felt comfortable creating a dessert.
The boysenberry sorbet, port jelly, honey nougat and dark chocolate was a combination he had been playing with for some time, and his experimentation paid off with a dessert that was rich, sweet and full of depth.
Anyone who missed dining at Wood Fire Grill during Matt’s work experience, can only hope he will be drawn back to create another menu and event with as much passion and creativity as we experienced over the two nights.
To see all the exclusive photos from the event, visit www.noosatoday.com.au.
