Delectable Aussie fare for the palate

By Bindu Jacob

NEW DELHI. JAN 12. It's crisp, it's non-fussy -- it's Australian. That's the claim of Chef Bruno Cerdan who has put together a ``culinary experience with a difference'' at the La Rochelle and Wine Bar of The Oberoi here.

A self-proclaimed ``master weaver'', Chef Bruno is busy whipping up a range of Aussie delights at the Australian Food and Wine Festival that began earlier this week and will go on all month.

So if the plunging temperature is getting the better of you, and good food is what will get you going, the tangy, spicy Australian fare at La Rochelle and Wine Bar may be an ``interesting'' dinner option; wallet-willing, of course.

``The USP of the festival, brought in to break the monotony, is its Barramundi fish preparation. This warm water fish is flown in thrice a week from Cochin to retain its freshness and tenderness,'' quips the master chef adding that his endeavour is to provide a variety sea fare and salads.

The French-born chef with an Australian better half claims he was nervous before introducing the Australian fare. ``But this country has a good market and people have rather interesting tastes.'' Though Australian, the preparations are peppered with ingredients from European and Asian. ``I have tried to have some fun. The USP of the festival is its freshness,'' says Chef Bruno.

For the vegetarians, the festival offers veggi appetizers and soups through the main courses to desserts. It also includes eggless preparations like vegetarian strudel. The full spread on offer includes soft shell crabs, pan-fried prawns, lamb, tandoori marinated prawns or paneer with exotic fruit chutney and yogurt sauce, sesame-crusted barramundi with baby vegetables and corn sauce, and wild mushroom with vegetable and tomato chutney.

Priced at the high end -- the entire spread from start to finish is for Rs. 1,650 -- the fare includes a pick between cinnamon ice cream and orange butter sauce, and mango with pistachio cream for dessert. And should you like some spirits to wash down the food, then some more moolah will have to be coughed up.

Probably working on the premise that food alone will do the trick, the festival banks solely on the strength of its cuisine. And, no attempt has been made to give the restaurant a Down Under setting. Besides the food, the master chef also offered some food for thought. ``Indians never get to see good sea food; it is immediately picked up and exported,'' he claimed. ``I have worked around that handicap, quite deliciously.''

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