Crab Carnival 2017 Media Night
If you haven’t already heard, a carnival dedicated to our favourite crustacean is back for its fourth year!
The annual Morrison Crab Carnival showcased its hero food and beverages at its Media Launch on Tuesday 14th March to selection of the cities coolest kids, foodies and one or two crab virgins!
Culinary Director chef Sean Connolly and his team whipped up an array of delightful crabby canapes: Crab & Mayo filled Doughnut Holes – with sweet shredded blue swimmer meat and a sprinkle of Japanese kelp pepper. Dressed Spanner Crab Remoulade Tacos – with celeriac, chives, creme fraiche & a hint of lemon zest. Mini Open Crab Pies with short crust pastry, king crab meat, smoked cod and buttered leeks.
Guests sipped on a selection of delicious crabby friendly drinks, hero’s this year being the When Crabby Met Mary cocktail and Crab-Apple Sangria, as well as the James Squire “The Chancer” and Oakridge ‘Over the Shoulder’ Chardonnay keeping our crittery curious friends well-watered!
As the night kicked on in a crab-ulous manner, Sean Connolly presented his Typhoon Shelter Muddy dish – crispy fried whole mud crabs, with chili, blackbean, garlic, fresh coriander and shallots. Accompanied by King Crab Mac & Cheese and steamed Chinese greens drizzled in a luxurious crabby chili oil, tables were heaving under the glorious weight of a feast fit for the ultimate seafood fanatics!
Special guest Frank Theodore from De Costi Seafood passionately talked the room through the different types of crabs on the Crab Carnival menu, explaining the importance of how and where we source our crabs from – such as using traps (as opposed to trawling) and sourcing male crabs of some species.
A scrumptious dessert of Cherry Sorbet & Coconut Sago with crushed pistachios rounded off the evening, the subtle sweetness of the sorbet with a tropical cream base was the perfect way to end an incredible meal.
Crab Carnival runs for 28 days – Monday 20th March to Sunday 16th April 2017
Don’t miss out – Book your place at our table today!