The Conflux 9 Regency Banquet was held on Saturday night in the ballroom of the Rydges Capital Hill in Canberra.
With entertainment from Earthly Delights, the nearly 70 ball-goers minueted and reeled their way through a delightful evening.
While the dancing and costumes were charming, the undoubted highlight of the evening was the sumptuous Regency feast* prepared by the hotel’s chefs according to recipes created by Conflux’s own Gillian Polack.
Ball guests feasted on three incredible courses:
- A pretty dish of eggs
- Chicken forced with caper sauce
- White mushroom fricassee
- Mashed parsnips
- French beans
- Almond cheesecakes
- Brentford rolls
- Roast sirloin with mustard sauce
- Salad with salad cream
- Green peas soup
- Savoury vegetables
- Burnt almonds
- Ginger drops
- Rice cake with raspberry cream
- Almond jumbles
- Moonshine pudding
- Royal cake
- Apricot ice cream
The recipes can be found in Five Historical Feasts by Gillian Polack, available from CSFG Publishing.
* Your correspondent, dear readers, is still feeling fabulously full from feasting. If you should hear no more from me, it is because I have expired. Do not be sad, dear readers, for I shall have died quite content.