Poachers Pantry at Murrumbateman is holding a centenary dinner. The menu is inspired by dishes from the past century, such as prawns with cocktail sauce foam and micro herbs, which draws on the 1920s’ prawn cocktail phenomenon; or a confit duck main dish, inspired by the duck a l’orange of the ’60s. For dessert there’s a tasting plate that takes hints from black forest gateau (1934), Drumstick ice-cream (invented 1928) and rhubarb crumble (a wartime invention).
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