Chefs have recipe for Olympic success

THE description “mouthwatering” would hardly do justice to a meal served up to more than 100 diners in Killarney, Co Kerry, last night.

Prepared by some of the country’s top chefs, it was something to tickle the taste buds on cultivated palates - a menu that could yet bring Olympic glory to Ireland.

The eight chefs who are representing the country at the World Culinary Olympics, in Erfurt, Germany, next month, presented a replica of the meal they will be putting before the judges.

“This is a practice run with the menu, which we’ve been working on for several months,” said team member John Drummond, executive chef, Gleneagle Hotel, Killarney.

The diners each paid €70 for the privilege of sampling the three-course Olympic meal, which was held at the Gleneagle, and the chefs added in soup and petit fours just for last night.

It was all part of a fundraiser to meet the Irish team’s expenses in travelling to Germany and taking part in the competition. Many of those savouring the cuisine were from the hotel and catering industry.

On the menu for Erfurt will be a starter of seared fillet of sea bass with crab and blue cheese ravioli, seafood essence; a main course featuring duo of venison with braised potato rose, lightly creamed spinach and roasted garlic, and a dessert of warm pistachio and fresh raspberry tart, chocolate mouse, orange syrup.

“This is a menu with competition and the Olympic judges very much in mind. We used all Irish products,” said Mr Drummond.

Other Kerry members of the team are William King, pastry chef at the Gleneagle, and Colm O’Halloran, head chef at Kilcooley’s Restaurant, Ballybunion, Co Kerry.