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Top Chef Stirs Senses At Exclusive Egg-Inspired Event

AUSTRALIA - The Australian Egg Corporation on Wednesday held an exclusive egg-inspired luncheon at the celebrated E’cco restaurant, with head chef Philip Johnson designing a special menu for members of Brisbane’s food industry.
calendar icon 2 July 2007
clock icon 1 minute read

Held to inspire our ‘foodie’ community about the versatility of eggs as a gourmet ingredient - as well as provide some education around egg farming methods and the nutritional benefits of eggs - the event was attended by local industry figures including executive chefs, food media, nutritionists and egg farmers.

The Australian Egg Corporation worked with Philip Johnson to create the special egg-inspired menu, which included:

  • PEKING DUCK CONSOMME SHITAKE MUSHROOMS & CHINESE TEA EGG
    (Taltarni ‘t series’ cool climate sparkling nv, Victoria & Tasmanian vineyards)

  • EGG YOLK RAVIOLI WITH ASPARAGUS, TRUFFLE OIL & PARMESAN
    (Old Kent river chardonnay ‘06, Frankland River)

  • SUGAR-CURED SALMON SOFT POACHED EGG, VODKA CHERVIL CREAM & SALMON PEARLS
    (Tim Adams pinot gris ’06, Clare valley)

  • WAGYU TARTARE, FRESH EGG YOLK GERKINS, SHALLOTS, DIJON MUSTARD & CAPERS
    (Bests bin 1 shiraz ‘04, great Western)

  • BAKED COFFEE EGG CUSTARD, SPICED FIG SYRUP & HAZELNUT MERINGUE
    (All saints estate classic tokay, Rutherglen)

To give creative foodies the opportunity to experiment with eggs at home, Philip has shared his delicious recipe for smoked salmon with a soft poached egg, vodka chervil cream & salmon pearls.