Flavour Report with Derek Goforth: Reviewing Dalgleish Catering on board Abrolhos Adventures’ harbour cruise

This Flavour Report comes from an unusual place — not a cafe, restaurant or even a food truck, but on board Abrolhos Adventures’ luxury vessel for a harbour cruise. I had the fantastic opportunity to be invited to attend Josh Kennedy’s testimonial dinner on board recently and the lure of spending time with the great man with a three-course meal was too hard to resist. Many of you will have tried Steve Dalgleish’s food, perhaps not even knowing it, especially if you have attended your fair share of private catered events or the Yacht Club before Laian Restaurant took over its catering in September. Suffice to say the Dalgleish reputation is held in high regard in the area. I can’t really comment on the pricing as this was all part and parcel of the event, but prices at Dalgleish’s events and dining have always been reasonable, not cheap — but you do get what you pay for. The service was fast, efficient and with a smile. I have always been impressed with Dalgleish’s servers; they clearly enjoy their jobs and you sense the camaraderie and teamwork. The first course was a choice between crayfish and belly pork. Fortunately as I was with friends I could split both choices and get the surf and the turf. Sadly the crayfish was underwhelming; it was on the soft side and lacked a real fresh flavour to it. I did feel let down as you would expect a decent crayfish dish to be automatic in the Mid West. However, the belly pork was outstanding. It was tender to the point of falling apart and the crispy skin cracked in your mouth. A real highlight of the whole experience. Both dishes had a fresh side salad that was a nice addition, with a tangy balsamic dressing that cut through the fat of the pork. The main was either lamb ‘lollipops’ or catch of the day topped with prawn mousse, both with a serving of veggies. Both dishes were spot on, my favourite being the lamb. The meat was packed with flavour and the minted jus pulled everything together on the plate. I could have drunk a jug full of the sauce if I was given the choice. The fish was fresh, firm and the mousse was an interesting addition. Dessert was a shared plate of delightful baked goods and fresh fruit: brownies, profiteroles, sponge cake, Illegal Tender rum balls and many other items we simply couldn’t identify but certainly enjoyed trying. The profiteroles were the favourites of everyone around the table, with the decadent thick layer of chocolate and fluffy chocolate mousse filling. Overall, I have to say I was impressed. Some elements blew me away, but a couple seemed underwhelming. But would I recommend attending a Dalgleish event. That would be a 100 per cent yes. Fresh ingredients (for the most part), interesting and unusual flavours, friendly service and locally sourced produce ... Steve and his crew certainly know their stuff. This article was corrected to reflect Laian Restaurant now supplies catering for the Yacht Club not Dalgleish.