 The high profile Burns Night dinner celebrations held on Friday 25 January 2008 at Pan Pacific hotel will go to extraordinary lengths to feature all things Scottish.
For starters - Michelin-starred chef Martin Wishart is one of three top Scots chefs who have been invited and flown in for the Bravehearts Cuisine event taking place in Singapore between 21-28 January 2008. The luxury hotel chain will host a series of masterclasses for food enthusiasts during the week long event for which Martin and his fellow chefs have created a special menu which will be eaten during the event in the hotels eponymous restaurant – Global Kitchen.
Martin who will be accompanied by two of his talented team of chefs Rikki Preston and Stewart Boyles is looking forward to cooking up a selection of dishes made from and using ingredients that highlight Scotland’s wealth of quality produce – especially be from the sea.
The dishes Martin has created which will demonstrated at the  masterclasses and feature on the hotels a la carte lunch and dinner menus include Scottish Langoustine ravioli, braised endives, orange with olive oil jus, Turbot poached in red wine, langoustines, braised leeks, potato and prune galette and finally Scallops, Jerusalem artichokes, hazel butter with coffee bean sauce and for dessert Chocolate soup, cherries, blanched almonds, vanilla cappuccino. The remainder of the dishes will come from Raymond Capaldi Scots chef and proprietor of Fenix restaurant, Melbourne and Joseph Martin – another Scot who is resident head chef at Pan Pacific.
One of the food highlights and main attractions of the week will be the six course dinner held in the ballroom at Pan Pacific on Saturday 25 January – entitled the Braveheart’s Charity Cuisine ball in association with Glasgow: Scotland with style. The Gala dinner menu will feature a dish created by each chef from the masterclass menu and a new dish. Martin has chosen Turbot poached in red wine and Scottish salmon with artichokes and hazel butter. This high profile cocktail reception and dinner has been scheduled to coincide with the arrival in port of the Glasgow: Scotland with style yacht, which is participating in the Clipper 07-08 Round
The World Yacht Race. The 300+ guests attending will be welcomed by a piper and guests, will include representatives from the Singapore Government; Yachtsman Robin Knox Johnson, Visit Britain Singapore, Glasgow City Marketing Bureau’s Vice Chair, Bailie Liz Cameron and its Chief Executive Scott Taylor; Clipper Ventures Plc as well as Glasgow Clipper crew and members of the Scottish business community based in Singapore. The three chefs and their team dressed in their kilts and chef whites will introduce their dishes at the dinner festivities.
To accompany the six course meal guests and to continue the theme of using Scottish produce the wine served will come from Mitchells wine. Andrew Mitchell, who is part owner of the winery with his wife Jane lives in the Clare Valley in Australia and is a 3rd generation Scot, originally from Auchterarder, Perthshire. The wines that have been chosen to accompany the menu are Mitchell’s Peppertree Vineyard 2005 Shiraz, which is rated as one of the best years in the Clare Valley. This deep dark wine exhibits lifted scents of pepper and spice, with hints of plum and rhubarb. The palate has great fruit richness and full middle palate sustained by fine elegant tannins leading to a long dry finish, whilst for the white wine the Mitchells Watervale Reisling 2007 will be served. This Reisling is very pale in colour with a light green hue with a bouquet which exhibits a powerful intensity of floral soft fruit aromatics and a refreshing minerality. Both wines are made entirely from fruit grown in the Mitchells 45 year old dry grown vineyard at Watervale where all grapes are hand pruned and hand picked. No artificial fertilisers, pesticides or herbicides are used in growing the grapes.
Finally to salute the Haggis guests will sample a nip of Benromach whisky during the dinner. Benromach are holding a whisky tasting after the dinner which will include three of their products Benromach Traditional 40%, Benromach Organic 43% and Benromach 21yr 43%.
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