Our company had a table at the Cancer Institute NSW’s 2015 Premier’s Awards for Outstanding Cancer Research (“Cancer NSW Awards”) dinner held at the Doltone House, Hyde Park tonight. We dolled ourselves up after work (which for me really just meant I slipped on a dress), brought our partners along, and gradually regrouped at the function where excellence and innovation in cancer research was celebrated. We all know, however, that there was only one thing I was really after tonight: the food (sorry, you genuinely excellent and innovative cancer research people).
Before the awards night officially began, cocktail canapes were served around the dimly lit ballroom where professionals professionally mingled. Tonight, the canapes menu was rather Asian-inspired, with items such as the very soft and sweet mini barbecue pork buns, prawn dumplings with soy sauce that was too salty, and my favourite bite-sized smoked salmon cream cheese pikelets. No pictures of the canapes; we had also unfortunately and inadvertently formed a closed circle that didn’t invite many canapes waiters.
There were many famous faces, including the witty and hilarious master of ceremonies Adam Spencer, whom I admittedly hadn’t heard of because I live under a rock, and other big names from the health field. We helped ourselves to the soft crusty bread with olive oil and balsamic vinegar dip on the table. After the first couple of awards, entrees were served. The awards presentation was viewable from pretty much all angles because it was cast on the many large wall-mounted TV screens.
The great thing about bringing and sitting next to a partner to events like this? The opportunity to choose my dish! We worked out early on who would get which plate from the menu. For the entrees it was an easy decision. Richard got the prawn cocktail because he loves prawn, and I’m certainly not going to complain about my perfectly cooked, flavoursome herb-rolled lamb back strap.
For the main, I picked the chicken breast wrapped in prosciutto served with polenta, while Richard had the other, the slow cooked beef cheeks with creamed potatoes.
The only thing I remembered about my chicken breast in prosciutto was how ridiculously salty the accompanying polenta was. I finished the meat and the buttered spinach, but just couldn’t take another bite of the cornmeal.
Richard’s slow-cooked beef cheeks was definitely the far better choice. It’s succulent and tender and oh my god Richard you have a slow cooker at home we have to start using it and attempt to reproduce this dish, right now!
Professional manners, professional manners…
The night was overrunning a little by this stage, but there’s dessert to make up for it. They were the passionfruit cheesecake, or the Belgium chocolate fondant.
Another wrong decision on my part for picking the passionfruit cheesecake with berry jam and meringue. Underneath the adorably round cheesecake was a delicately presented meringue that I’ve never been a huge fan of (my fault), which was sickly sweet (not my fault) and despite being crispy, was quite hard to eat without it attempting to fly off in the opposite direction (not sure if my fault). I saw several from other tables leave their meringue on their plate.
The chocolate fondant with orange bitter semifreddo, which I got to try because Richard performed his boyfriend duty and let me have a good chunk of it, was once again superior and the word “indulgent” comes to mind. Still too sweet for my liking, but that’s most definitely just me.
Overall, the award dinner’s serving size was very decent compared to other functions I’ve attended, but I found the food to be generally over-seasoned. But of course the awards night was all about the achievements of the various experts in the field. Congratulations to all the awards winners and nominees for all their accomplishments and contribution to the community!
Doltone House Hyde Park
|Address||3/181 Elizabeth St, Sydney NSW 2000 Australia|
|Speciality / Cuisine||Functions and events|
|Other Notes||Attended as a work function|