The sweet and buttery Corella pears are in season and Hilton is incorporating the locally produced fruit across their food and drinks menu this month.
Last night Hilton Sydney unveiled its 2015 Seasonal Ingredient Calendar with the Corella pear, much loved for its yellow cheeks and bright crimson blush, being the star ingredient on the food and beverage menu.
Ronald van Weezel, General Manager at Hilton Sydney who was appointed in January this year has an extensive background from food and beverage is the man behind the new campaign.
Mr van Weezel was excited to announce the new concept which will be rolled out across all of the hotels outlets including Glass Brasserie, Zeta Bar, Marble Bar as well as Cafe Cino.
“The signature menu showcases all the creations you can do with pears and it gives the guests something to talk about”
Ronald van Weezel, General Manager, Hilton Sydney
Welcome Corella pear mocktail on arrival.
The idea behind the 2015 Seasonal Ingredient Calendar campaign is to showcase a singular ingredient on a monthly basis. The specific ingredient will be a locally sourced product with Corella pear being a perfect choice for this month given it is current in season.
For next month Hilton Sydney is looking to highlight olives which will give the hotel’s outlets a chance to get creative again crafting a new signature menu.
Bartenders from Zeta bar were serving up impressive cocktails.
Cloche Smoke
Ingredients:
- 6 limes
- 6 lemons
- 4 str anise
- 2 cinnamon quills
Method:
Zest all limes, lemons and mix together. Spread all zest over numerous side plates and put in dehydrator.
Leave in dehydrator for 24 hours at 55 degree. If it turns brown its been there for too long. In a mortar, ground down star anise and cinnamon quills. Mix around with dehydrated lemon and lime zest.
Mulled Wine
Ingredients:
- 150 grams of sugar
- 2 vanilla beans
- 1 cinnamon stick
- 1 corella pear (peeled and diced)
- 10 cardamon pods
- 1 pinch nutmet
- 1,4 litre red wine
Method:
Add all ingredients into the cooker and bring to heat. Simmer for a good 20 minutes before serving.
Hilton Sydney’s chefs were given the opportunity to get creative when crafting the signature menu.
Steamed mulloway with per and ginger puree and baby beetroot salad
King fish sashimi, pickled Corella pear, golden shallots
Chilli & lemon roasted tasmanian salmon, shaved fennel, corealla pear & whiskey toasted walnuts
Corella pear terrine
Prosciutto, rocket, Corella pear and blue cheese salad
Ingrediens:
- 0.2 kg sliced prosciutto
- 0.4 kg rocket leaves, washed
- 4 pcs of Corella pears, sliced
- 0.15 kg of blue cheese, crumbled
- 0.1 litre aceto balsamic dressing
- Black pepper
Method:
Gently mix together rocket leaves and sliced Corella pears. Place them into serving bowl, add ace to balsamic dressing and gently toss together avoiding bruising of rocket leaves. Garnish with throned prosciutto slices and add blue cheese on the top.