The Australia Times

‘Taste of the Highlands’ Train Journey

Words by Sindy Chan: chansindy.cd@gmail.com

Images: Troy Nam with Hasselblad

Home of Aberdeen Angus

Ballindalloch Castle, the much-loved family home of the Macpherson-Grants, was the last sightseeing itinerary of our 3-day-2-night The Belmond Royal Scotsman “Taste of the Highlands” train journey.

On day 3, before departure for sightseeing, Headwaiter Marx shared the daily menu, informing us that Aberdeen Angus beef was to be the main course of our formal dinner that night.

I realised later that we had encountered the Aberdeen Angus cattle in their homeland – the Ballindalloch Estate in Speyside of the Scotland Highlands, in a riotous profusion of season’s colours.

The black, hornless castle, a breed noticeable for its meat quality and easy rearing, are descended from the herd first started by the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, in 1860, and are now the oldest surviving bloodlines of Aberdeen Angus in the world.

Guy Macpherson-Grant of Ballindalloch Castle received us at the coach park. Ian Gardiner, our Host on The Royal Scotsman Train said that Guy and wife Victoria always received Belmond guests upon arrival, personally taking each group around the castle.

Guy Macpherson-Grant personally receiving guests of The Belmond — Guy Macpherson-Grant of Ballindalloch Castle

Seasonal splendour - Ballindalloch Castle — Seasonal splendour –
Ballindalloch Castle

Wining Before Dining

DSC09961 Cocktails & canapes before dinner

Belmond Royal Scotsman Formal Dinner

I was so delighted to have Paupiette of Scottish oak-smoked salmon, my favourite poached langoustine, tomato & chive dressing as starter; and fully enjoyed the main course Roast fillet of Aberdeen Angus beef in the Highlands of Scotland.

From what I learnt from steak gourmands, Aberdeen Angus breed is rich in flavour, juicy with a hint of sweetness from the grass. The smaller conformation allows for a thicker steak with the resulting contrast in textures – caramelised outside and buttery, melt-in-the-mouth inside. The short fibres, exquisite marble-textured Aberdeen Angus produces tender meat with excellent nutritional balance.

Paupiette of Scottish oak smoked salmon, poached langoustine, with tomato, chive dressing — Paupiette of Scottish oak smoked salmon, poached langoustine with tomato, chive dressing

Pairing wine - Bacchus, Offida, Le Merlettaie - Ciu Ciu, Italy 2015 — Pairing wine – Bacchus, Offida, Le Merlettaie
Ciu Ciu, Italy 2015

Chocolate Cremeux, lime caramel sauce & hazelnut ice cream

Cheese and coffee in the Observation Car after dinner

First dinner on board

Isn’t that amazing …

The Royal Scotsman’s very fine culinary “Taste of the Highlands” are delivered from a two-chef’s kitchen?

Starter – Honey Roasted Duck Breast, Beetroot Chutney, Toasted Hazelnuts & Orange Reduction reminded of a little of Oriental flavour; pairing wine Wachauer, Rainer Wess, Gruner Veltliner Austria 2014.

Main Course – Oven-Roasted Halibut, Fondant Potato, Wilted Spinach, Crayfish & Chervil Veloute and pairing wine Montagny 1er cru, Les Grappes d’Or, Feuillat Juillot, Burgundy, France 2014 was a perfect match.

Who doesn’t like Champagne Jelly?

Dessert – Timbale of Seasonal Berries in Champagne Jelly, Raspberry Sorbet & Marshmallow

Pairing wine Montagny 1er cru, Les Grappes d'Or, Feillaut Juillot - Burgundy, France 2014 — Pairing wine Montagny 1er cru, Les Grappes d’Or, Feillaut Juillot – Burgundy, France 2014

Risotto perfectly cooked

I always have problem with chewy, half-cooked Risotto. On the Royal Scotsman train, I discovered the perfectly cooked Roasted butternut squash Risotto.

Pairing wine - Chablis, Domaine Fevre - Burgundy, France 2015 — Pairing wine – Chablis, Domaine Fevre – Burgundy, France 2015

Honey & Sultana bread & butter pudding with heather honey cream

MORE INFO & PICS…

Eastridge Entertainment Precinct opens new gateway to the Yarra Valley

Eastridge Entertainment Precinct (EEP) is the first premium culinary hub in the outer-north east area, with the precinct housing three new venues – Carne Grill, The Precinct Bar and The Bosses Boots Café.

Located at the door to the Yarra Valley, the precinct as a whole will act as a gateway to the area, not only for local residents, but for the millions who travel to and from the Yarra Valley annually.

Carne Grill, seating up to 240 guests, is the jewel in the precinct crown, where stylish dining meets rambunctious feasting. The premium feasting style menu focuses on the finest local pork, beef, lamb, poultry and seafood, flame and charcoal grilled to perfection. The hero ‘Let Us Create the Feast’ set menus are available for four people or more, from $25 per person, and include carnivore and seafood options. ‘The Big Board’ allows guests to choose from three of 11 main options, and comes with two sauces and hand cut chips. If sharing isn’t your thing, try the pasture fed dry aged rib eye, 1kg T-bone, whole crayfish, or a pasta dish, with sides of course. The wine list is proudly 7/8 Australian, with a third of the varietals sourced from the local Yarra Valley region.

The Precinct Bar is an oasis for drinks, no matter what the time of day, with an extensive list of cocktails, local craft beer, and wine, served with a side of bar snacks for those who are peckish.

At The Bosses Boots Café, open for breakfast and lunch seven days per week, home baked breads are hero, sandwiching gourmet ingredients like miso glazed pork belly, pickled cucumber, shaved carrot, and watercress; and New York deli ciabatta with mortadella, sopressa, smoked ham, cheddar and green pickle. For breakfast think wild mushrooms on brioche, wilted kale, smoked ricotta, and fried eggs. Salads, burgers and grazing platters are also available, plus cold spun juices and smoothies. A rustic picnic pack is also available to grab and go.

Eastridge Entertainment Precinct 1 East Ridge Drive
Chirnside Park VIC 3116

Information & Images Courtesy Eastridge Entertainment Precinct/Carne Grill/Kayla Baggio – Kate & Co

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

READ ON FOR EEP CONTACT DETAILS & FURTHER INFORMATION…

BELMOND ROYAL SCOTSMAN – TASTE OF THE HIGHLANDS

New Culinary Hub for Melbourne’s Outer North East

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