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.