Wild Wettls dinner wows Norfolk Island

Handsome hors d’oeuvres, exquisite entrees, mouth-watering mains and delectable desserts were the focus for the “Wild Wetls” fundraising dinner last Wednesday night. Governors Lodge Hotel Resort hosted the event which was organised by the Norfolk Island Food Festival committee, and with great support from the local community (as always) the night was a huge success!

The concept was to bring four of Norfolk Island’s top chefs together under one roof to present a truly memorable Norfolk evening to raise funds and assist the Food Festival. Each of the chefs were asked to prepare a dish which reflects their restaurant, their style of cooking and to utilise the amazing, fresh produce available here on Norfolk Island.

Guests arrived on the red carpet and sipped their champagne inside the beautifully decorated functions area. The night air was fresh but the gas heaters were blazing and kept the well dressed women comfortably warm. It was so nice to see everyone make an effort in what they chose to wear… even the men!

The night kicked off with Hors d’oeuvres by chef Boyd from Norfolk Blue Restaurant. Norfolk Blue Beef degustation was artistically arranged on platters forming a tasting smorgasbord. Each delicate morsel showcased the Norfolk Blue beef and satisfied the palate.

Entree was created by chef Joel from Hilli Restaurant & Café. Joel carefully arranged gravlax beetroot & Vodka cured Trumpeter and served it with micro herbs, horseradish snow and rye bread. What a delight it was to eat such a fresh and tasty dish.

The Main course by chef Tiko from Baileys Restaurant was very generous and absolutely scrumptious. Farmer Lou’s pork belly was served with sautéed scallops, dried porcini mushroom risotto, apple purée, red wine jus, and local greens cleverly rolled into what has now been nicknamed a “Tiko” roll.

The most creative course was Dessert by chef Rachel. Tipsy Tintoela is a Tahitian Vanilla Bavarois accompanied by a Cherry Guava Crush served with crisp Brandy Snap and Tuille Wafer. This is a dish you need to see to appreciate with what looks like a woman upside-down with wafer legs sticking out of a brandy snap skirt.

Fortunately Archie Bigg was in attendance at the Wild Wetls dinner and Archie got up and read a poem he had written about Rachel’s dessert. Archie wrote the poem after he had eaten “Tipsy Tintoela” at a government house dinner years ago. This is the first time Archie has read this poem in public and we are all please that he did because it was entertaining, humorous and made us appreciate the dessert we had just eaten even more.

Sorrel Wilby kept the night flowing as MC extraordinaire and she even dressed the part in her Wild Wetls print dress. Special thanks to Cristina McRitchie for taking thousands of photos throughout the evening of everything from the food, to the crowd, to all of the work happening behind the scenes in the kitchen. Ryan Dixon strummed and serenaded us as we enjoyed our meals, creating a relaxing and enjoyable atmosphere. And the meals just kept appearing at the right time thanks to the chefs and the staff at Governors Lodge.

Boyd from Norfolk Blue Restaurant, Joel from Hilli Restaurant, Tiko from Baileys Restaurant & Rachel – thank you for the magnificent meals you prepared and for all working together in the kitchen to make this such a fabulous and memorable event.