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FROM THE EDITORWelcome to the first issue of our newsletter. It is here that you can find out what new delights Ebb has to offer and what exciting events lay ahead. We'll also offer you some helpful tips for the kitchen and even the occasional recipe where you can recreate one of Ebb's show-stoppers in your own kitchen.
We have an exciting event this month so keep 24 June free - we have a degustation dinner with David Pugh of Two Small Rooms and Restaurant Two in Brisbane (see below for more details).
Our newsletter will be issued bi-monthly and any feedback on what you'd like to see included would be appreciated.
Thank you for being an Ebb supporter and we look forward to welcoming you to the restaurant again soon.
Your editor,
Sue Clarke
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WHAT'S HAPPENING Degustation Dinner with David Pugh... Keep 24 June free for a fabulous dining experience as David Pugh of Two Small Rooms and Restaurant Two, Brisbane, fame is teaming up with Daniel Jarrett to bring us a 5 course menu sure to impress. The suppliers of fine Australian and International wines, Red & White, will be supplying the perfect drop to accompany. Contact us here at Ebb for more details and bookings. There will only be limited seating so please book early.
Early June... Winter is the perfect time to indulge in those warming desserts and Ebb is the perfect place to come to try something a little different. Keep an eye on these pages for further information.
 The Maroochy Tourism Industry Advisory Board (MTIAB) recently chose Ebb for the launch of their new discovermaroochy.com.au Life brochure and we welcomed members of the media and Maroochy Mayor, Joe Natoli to the restaurant for the official launch.
The setting for the launch was perfect and while our guests enjoyed fresh scones with jam and cream, the impressive new brochure was introduced with a spectacular presentation on the big screens. |
In the Kitchen...Have you ever wondered how chefs put together those wonderful cheese platters you see in restaurants? Daniel Jarrett - Executive Chef @ Ebb, has some pointers.
Buy the best quality produce you can - for something as simple as a cheese plate, it is the quality that makes the dish.
Make your selection varied - try to include something from different types of cheeses (eg. soft (brie or camembert), hard (cheddar or parmesan), blue, goats, fresh (bocconcini or ricotta). Two or more varieties will be fine and allow approx 50 - 70 gm in total per person.
Fresh apple or pear with a cheese plate will act as a palate cleanser. Dried fruits also go very well. Finish with a good plain cracker or some crusty bread. A glass of your favourite wine or dessert wine will add that extra dimension to the experience.
Simplicity and superior quality of product are the key elements when putting together the classic cheese plate. And don't forget to experiment as there are so many beautiful cheeses to choose from. |
WHAT'S NEW
Tomme de Chevre
Region of origin: The Basque Region of France (Pyrenees)
This ancient Goat milk cheese is sweet and lactic on the nose with a mellow goat flavour. It has complex controlled goat characters, but generally a mild flavour with an exceptionally long palate and light, herby, green characters. It matches well with walnuts and dates and is appropriate to be served with remainder of quality red wine of age, or low tannin from a main course. Very soft when young but matures well with flavour intensifying, it matches well with most subtle, complex, hand made cheeses.
The Cheese List @ Ebb is constantly updated by our Executive Chef and the providores, Black Pearl Epicure. |
DECADENT DEBUTS
This issue we take a look at some of the new main dishes on our A-la-Carte menu
Roasted duck - baby pak-choy - chinese red dates - snake beans - sweet potato honey and ginger sauce
seared lamb loin - baby eggplant stuffed with dried fruits, pine nuts and spices fragrant cous cous - smoked olives - jus
market choice of fresh fish - white bean puree - watercress and hazelnut salad spicy merguez - curry veloute
eye fillet - eschallot fondant - parsnip puree - foie gras and truffles butter beignet duck jus
See our next edition for our new entrees |
TANTALISING TIPPLESEbb prides itself in its exceptional wine cellar.
Built with stringent humidity control and independent air conditioning, the wine is kept at a consistent 13ºC.
Housing a range of Australian and the International wines, we can offer you the perfect wine to accompany your meal. From French Champagne (try the Louis Roderer 'Cristal') to a classic Australian Shiraz such as the Penfolds 'Grange', new vintages are always being added and some iconic wines sourced.
We will use this segment to feature some of our best wines across the range, offering you insight into why they were selected, how they are best enjoyed and what you can look forward to whey trying these wines. |
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