Gala dinner highlights region's best wine, food
THE 2017 Toowoomba Carnival of Flowers is in full swing after Thursday night's QantasLink Gala Dinner kicked off the celebrations and highlighted delicious produce from the region.
Residents dined in style at Laurel Bank Park with a four-course meal served up by the team at Preston Peak Winery.
This degustation dining experience combined the very best of local produce and matching wines.
After the canapes were polished off, the first course included a meal inspired by the Carnival of Flowers edible garden.
It was made up of cauliflower puree, smoked semi dried tomatoes, mushroom soil, pickled radish, croutons, asparagus, baby red sorrel, gribiche sauce and edible flowers.
The second course was another treat with seared jade perch, charred endive infused with saffron, smoked capsicum coulis, beetroot dust and roasted pecan nuts.
The third course was duck breast, blueberry gel, pickled grapes, sweet potato, seasonal baby vegetables, served with red wine emulsion.
The dessert looked incredible with a chocolate sphere, vanilla lemon creme patisserie, blueberries, micro mint, lemon balm and macadamia crumble.
