Bacchus Restaurant partners with Maleny Dairies to support our farmers
Starring rich Maleny cream, Cow Ate the Mango is filled with mango textures and coconut dacquoise (a soft biscuit), served behind a chocolate fence on top of a field made with matcha green tea, pistachio and chocolate crumble. IMAGE ATTACHED.
As of mid-March, a sister dish will be welcomed – the Dulce De Leche – COW ATE THE CARAMEL – filled with doulce de leche (caramel) textures and coconut dacquoise (a soft biscuit), served behind a chocolate fence on top of a field made with matcha green tea, pistachio and chocolate crumble.
The brainchild of Head Chef Massimo Speroni, alongside with Pastry Chef Alison Cheng, the Friesian cow-inspired dessert is available now on the new Summer la carte menu with $4 from each plate donated to Rural Aid. Diners at Bacchus are encouraged to make further donations if they would like.
In 1980 there were 22,000 dairy farms in Australia. Now there are fewer than 6,000, with the drought, as well as regulations across the industry, taking a huge toll on farmers (abc.net.au).
“Maleny Dairies has long been a supplier of Bacchus Restaurant due to the quality of its produce and its commitment to sustainable farming. We are committed to supporting this wonderful local dairy, and to supporting the Australian dairy industry; drinking and using Australian milk and milk products produced by Australian owned dairies is something we all need to champion every day,” said Speroni.
The Cow that Ate the Mango is one of the highlights of the new Summer a la carte menu at Bacchus, with a range of incredibly delicious and beautiful-looking dishes making an appearance (or welcome return) this season, including….
ABOUT BACCHUS AND CHEF MASSIMO SPERONI:
Chef Speroni joined Bacchus direct from the 2-Michelin starred Ristorante San Domenico over two years ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Valentino Marcattilii. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. Entering Bacchus is a special moment – the rich chestnut interior throws hues of deep mahogany, tobacco and marble, creating a welcome that is heightened by Restaurant Manager Kevin Puglisevich, who is seamless in his command of the space. The wine list of more than 600 offerings celebrates the great grape growing regions of the world and is curated by Sommelier Andrew Giblin. Bacchus is at home in Rydges South Bank, the premier lifestyle and cultural hotel in Brisbane and one truly embedded in the cultural, dining, sporting and corporate life of the city.
Bacchus Restaurant, Brisbane, Australia
A la carte dining is open for dinner Tuesday to Saturday from 5.30pm until late, and for lunch on Friday from 12noon. Podium Level, Rydges South Bank, Cnr of Grey and Glenelg Streets, South Bank
