In February we launched the #rusticcolour menu trends with a long table dinner at Luxe Studios, Sydney. The event was attended some of Sydney’s most prolific food and lifestyle’s influencers, print and online media and bloggers. The event was an immersive combination of freat food, style and company.
A run down of the #rusticcolour trends….
Gastronomy’s au courant Autumn/Winter menu concepts interweave four themes: Rustic, Colour Pop, Nostalgia and Modern.Both a culinary and visual feast, Rustic Colour is a multi-sensory dining experience. Released from the confines of single plated courses, the menus showcase a thrilling combination of textures and flavours, including deft Asian as well as European technique. Textured plates and “stylists own” midcentury modern details work hand in glove with the alternately robust and delicate colours and flavours of Executive Chef Cyril Miletto and Head Chef George Sinclair.
At the forefront of this exciting evolution of the Gastronomy style are Director Miccal Cummins and Creative Director Marcus Longinotti. The variety seeking animal that is Sydney needs constant feeding, and Marcus believes the key to Gastronomy’s success both past and future is the ability to create beautiful experiences.
“We place huge importance on creating beauty for our customers,” says Marcus, “and this means a constantly creative process. Food, fashion and design are always at the forefront, we adapt elements that resonate with us to create ideas that are Gastronomy. Whether these evolve into a deft flavour pairing or colours for food styling, we live to create. Fresh and relevant is what insatiable Sydney desires.”
Into the Rustic Colour mix are the minds, eyes and hands of four energetic creators. Miccal brings his background in painting and fashion design and 16 years of multi award winning catering experience. Marcus’s fresh eyes challenge existing norms with his international event experience with global lifestyle and fashion brands, The Walt Disney Company and boohoo.com. Cyril brings a finesse of flavour and delicacy of touch honed across the best kitchens of Europe and Asia. George’s enticing rusticity and handling of ingredients speak of a man well-travelled who understands how cooking and eating make people happy. A fine quartet.
The Rustic Colour concept is not limited to specific menu items but rather is a cascading style set of ingredients, preparation techniques, food presentation and wittily casual table top styling. Rustic Colour cleverly reverses the idea that print and online editorial is built from carefully set pieces – Rustic Colour builds real life editorial on the table and at events.
Marcus explains, “Our four trend influences – Rustic, Colour Pop, Nostalgia and Modern – are brought to life in the food as well as the styling choices we make to create the look of our feasting tables.” This is the art and science of food. The art of the creative hands and eyes, the science of delivering these personal experiences by the harbour, or in massive warehouse venues, far flung country lawns and mid-city penthouses.
Says Miccal, “Our shared feast tables are montages of a food culture we all recognise. Real life recreations of 70’s kitchen art and mid century modern recipes with contemporary rustic presentation. Our dishes show the true nature of the produce we source. It’s Julia Childs, it’s straight from the farm, it’s New York bistro and it’s Singapore neon.”
#RUSTICCOLOUR MENU
canapés
Pithivier of duck confit, foie gras, caramelised eschalots and pinot noir
Dill and honey cured ocean trout gravlax, pickled cherry (gf, lf)
Freshly shucked Sydney rock oysters with ginger soy and shallot (gf, lf)
Individual cucumber and capsicum gazpacho – served with edible flowers (v)
antipasti
Corn on the cob with spicy lime mayonnaise and parmesan (v)
Frazer Island sashimi spanner crab, pink grapefruit, mint and coconut curd
Baked zucchini flowers stuffed with ricotta, lemon zest and broad beans (gf, v)
salads
Roast Dutch carrot goat’s curd and plum vinaigrette salad
Haloumi, sweet and sour figs, broccolini and hazelnuts salad
mains
Verjuice braised lamb shoulder with lemon thyme and garlic confit
Poached coral trout with a broth of artichokes, saffron, broad beans, red peppers and chilli oil
Roast spitchcocks filled with a farce of chicken, Swiss brown mushrooms and parsley served with a spitchcock and thyme jus
Selection of breads with lemon scented olive oil
petits fours
Deconstructed vovos – hung on display stands on table
Saffron jelly, orange confit and white chocolate bite
Bite-size Lavoshe with Charleston Brie and Pyengana cheddar with honey, almond and lavender paste
Floral ice cubes for beverages
The menu we created on the night is available to order for your next event.
