When Valentine & Karen from Goan Cuisine fly over from Perth we always know we are in for a treat. One of the most memorable of these visits was when they hosted a long table dinner in our warehouse.

The night kicked off divine gin & tamarind cocktails. Everyone then sat down for a truly inspiring Goan feast. The starter was delicate pani puri with 3 different fillings; chickpea with tamarind, quinoa with carrot and mango mescat with yogurt. Valentine actually brought these fragile little puri over in a suitcase from Perth.

The extraordinary scent of Goan spices filled the air as the mains arrived. Twice cooked red masala pork belly, slow cooked xacuti of lamb and coconut snake beans. We sourced the organic grassfed lamb form Carbeen Pastured Produce in Manildra and Rodger from Carbeen attended the dinner. We finished the meal with some beautiful Jannei goats cheese served with guava & quince paste.

We all loved having the Goan Cuisine crew cook in our Gershgoods kitchen and impress all our staff and the guests with mind-blowing meal.