Crocs, 'Roos, and Ostrich: Diamond Hotel's Flavors of the Land Down Under

Starting August 1 to 10, 2014, Diamond Hotel's Corniche showcases the best of Australian cuisine with Flavors from the Land Down Under, with a wide variety of dishes prepared by Aussie Chef Steve Shrimski. Including crocs, 'roos, and ostrich...

Fine Australian wines are also available, including one of Australia's popular lagers, Victoria Bitter, to complete your Aussie experience.

Start with some fresh Oysters with Warrigal Greens & Macademia Nut Pesto, delicately flavored fresh oysters topped with fresh greens and nutty macademia pesto. The light minty note of the fresh and leafy New Zealand spinach add texture and flavor. Fresh, subtle and clean flavors, and the pesto adds a layer of creaminess to complement the freshness of the oysters. Have one more, and another...

Then, Chef Steve Shrimski adds his creative touch with two of Australia's iconic meats, the Kangaroo Carpaccio with Munthari Dressing, a lean tenderloim cut smoked for hours with tea leaves topped with a rich dressing made from Australian munthari berries, almost like a chimichurri. The lean meat remains tender, almost like beef, without any gamey flavor.

Chef Steve Shrimsku has one more surprise up his sleeve. Crispy Crocodile Swag Bags, crisp wontons stuffed with croc meat. The crocodile meat delivers surprisingly delicate and subtle flavors, mixed with fresh vegetables. Contrasting textures make these "swag bags" light and easy, and the unique blend of flavors gives one a taste of Australia's rich culinary heritage.

Guest Chef Steve Shrimski's other culinary creations for the Australian food festival at Diamond Hotel include the Pepperberry Encrusted Aussie Beef Medallions (L) and Lemon Myrtle & Beer Battered Fish Fillet (R)...

...at The Grill Station, don't forget to try some Grilled Ostrich and Lamb Chops (L) and Veal and Beef Tenderloin (R), each fresh cut grilled to your liking. The lean ostrich steak is tender and juicy with a strong beefy flavor for yet another unique flavor experience.

Then, there's the signature dishes at the daily buffet, including Prime Rib, slow roasted and carved by the skilled chefs at Corniche...

...or the Roast Leg of Lamb, seasoned with herbs and spices. For each service, Guest Chef Steve Shrimski and the team at Diamond Hotel's Corniche prepared a full menu featuring crocs, 'roos, and ostrich which changes daily alongside the regular dishes. So expect a few flavorful surprises as each day is different at Corniche's Flavors of the Land Down Under Australian food festival.

Other dishes at Corniche include comforting flavors from the different Asian stations, as well as fresh seafood, sushi, and sashimi. You just never run out of option at Diamond Hotel's Corniche.

Then, it's time for dessert. Chef Steve Shrimski draws inspiration from traditional Australian desserts with his sweet Sticky Date Pudding with Butterscotch Sauce, rich and moist, topped with pistachios.

And the elegant Praline Pavlova with strawberries and cream, a perfect ending to cap your unique Aussie dining experience at Diamond Hotel's Corniche.

The dessert station also features other indulgent sweet treats prepared by Diamond Hotel's master pastry chefs, including macarons, homemade ice cream, crepes prepared as you order, as well as elegant cakes from The Cake Club.

A wide assortment of starters, mains and dessert, and everything in between, including unique Aussie dishes prepared by Guest Chef Steve Shrimski. You can have it all at Diamond Hotel's Flavors of the Land Down Under at Corniche.

Australian Chef Steve Shrimski brings with him a wealth of culinary experience, including stints with some of Australia's prestigious restaurants as well as hotels. Chef Steve Shrimski is also Chef and Owner of Canvass Bistro and Circa 1900, both successful restaurants based in Cebu. And for ten days, Chef Steve Shrimski shares his creativity and flair with unique Aussie flavors at Diamond Hotel's Flavors of the Land Down Under at Corniche.

Crocs, 'roos, and ostrich, just some of the unique Aussie flavors at Diamond Hotel's Flavors of the Land Down Under Australian food festival. Diamond Hotel's Flavors of the Land Down Under Australian Food Festival at the Corniche runs from August 1 to 10, 2014. The lunch and dinner buffet at Corniche for the Australian Food Festival is priced at P 2,050 net per person.

And here's more good news. Diners get a chance to win two roundtrip tickets to Sydney, Australia via Philippine Airlines for a minimum spend of P 5,000 on the Australian Lunch and Dinner Buffet. The Australian food festival at Diamond Hotel is a collaboration with the Australian Trade Commission, Australia Unlimited, Canvass Restaurant, Artisan Cellars, and Philippine Airlines.

Corniche is located at the Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call 528-3000 for reservations.

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