Good Food Month: Dinner Under The Stars

Disclaimer: I attended the Dinner Under The Stars Good Food Month event at the Barracks as an invited guest (free of charge) of The Barracks and KDPR. My comments are a reflection of my experience, which may have been non-standard, but remain completely honest and my own.

Good Food Month: Dinner Under The Stars at the Barracks

Have you attended or been checking out Brisbane’s Good Food Month program? While it’s utterly fantastic that some events are selling out and the series of events have kicked off, it means you had better hurry if you have an eye on attending one of Australia’s largest food festival activities.

I was invited to The Barracks‘ Dinner Under the Stars, which featured four of the Barracks’ best restaurants, Cabiria, Peasant, Libertine and The Chelsea Bistro. We were spoilt by the  eight course tasting menu with modern French, rustic Spanish and French-Vietnamese food, with beverages from Stewarts Wine Co., desserts from Mövenpick, and Mayfield Chocolates’ local handcrafted chocolates.

Good Food Month: Dinner Under The Stars

Guests came together at one long table, running along Barracks Lane with giant green chandeliers of Magnolia, Asparagus Fern, and groupings of fragrant herbs including mint, bay leaf, rosemary, thyme and sage suspended overhead. And to complement them, shrubbery were bursting with thick bundles of fresh produce, such as asparagus, fennel bulbs, artichokes, carrots and pumpkin. The atmosphere definitely had a Willy Wonka-esque vibe that was perfect with the thankfully mild winter evening.

Good Food Month: Dinner Under The Stars

Good Food Month: Dinner Under The Stars

My favorite dishes of the  The Barracks‘ Dinner Under the Star were The Chelsea Bistro‘s chevre and tarragon croquettes (but if you’re not a goat’s cheese fan, Cabiria‘s potato and sesame cone filled with salmon tarte was a very close second), and The Chelsea Bistro‘s honey-braised pork belly with roast celeriac, watercress and crackling.

Peasant‘s Catalan style paella deserves a very honorable mention, because it was cooked in front of the table and anyone who can deliver a dish that normally requires so much patience under the watchful gaze of hungry diners deserves a doff of the hat.

Good Food Month: Dinner Under The Stars at the Barracks

Chevre and tarragon croquettes, tomato relish by the Chelsea

Good Food Month: Dinner Under The Stars at the Barracks

Peanut chicken Vietnamese rice paper rolls with mint yoghurt chutney by Libertine

Good Food Month: Dinner Under The Stars at the Barracks

Potato and sesame cone filled with salmon tarte by Cabiria

Good Food Month: Dinner Under The Stars at the Barracks

Spanish charcuterie selection board with housemade bread by Peasant

Good Food Month: Dinner Under The Stars at the Barracks

Mushroom dumplings with chilli infused soy sauce by Libertine

Good Food Month: Dinner Under The Stars at the Barracks

Stuffed squid with Morcilla and prawns, garnished with black squid ink by Peasant

Good Food Month: Dinner Under The Stars at the Barracks

Honey-braised pork belly, roast celeriac, watercress, crackling by The Chelsea

Good Food Month: Dinner Under The Stars at the Barracks

Coq au vin red wine braised chicken with pork floss and Vietnamese sauce verte by Libertine

Good Food Month: Dinner Under The Stars at the Barracks

Applewood smoked lamb shoulder with autumn vegetable fricassee and charred tongue by Cabiria

Good Food Month: Dinner Under The Stars

Good Food Month: Dinner Under The Stars at the Barracks

Catalan style paella by Peasant

Good Food Month: Dinner Under The Stars at the Barracks

Creme brulee ice-cream by Movenpick

The Chelsea Bistro on Urbanspoon Libertine on Urbanspoon
Cabiria Luncheonette and Oyster Bar on Urbanspoon Peasant on Urbanspoon

Disclaimer: I attended the Dinner Under The Stars Good Food Month event at the Barracks as an invited guest (free of charge) of The Barracks and KDPR. My comments are a reflection of my experience, which may have been non-standard, but remain completely honest and my own.

About Melissa Loh

Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here.