Alice Springs is situated right in the heart of Australia but when I lived in the Alice thirty years ago it was hardly the centre of Australian haute cuisine. Gerry White, head of hospitality at the local college, was determined to change that. He asked me to run wine courses for the students and at the same time he created a ‘Wine and Dine Group’ for local residents.
An inaugural dinner (modestly priced) took place in the college restaurant on 11 November 1981. Gerry and I concocted the tightly budgeted menu and wine list below. Student chefs and waiters were in charge of the kitchen and service. Note the French influence in the menu items. Note also that the terms “sherry, white burgundy, claret, port” are now no longer legal on Australian wine labels. Continue reading