Chef Hudson and I arrive in an Uber an hour before dinner (note the use of another sharing economy platform to service our shared economy platform – Intertain).
We were greeted by Opie, introduce ourselves and place our food in the kitchen. The house smelled really good with aromatic candles where lights were dimmed and there was half a platter of cheese and charcuterie board completed. By this time, Opie and Chef Hudson had already communicated with each other on menu choices.
Opie had been through 8 different menus and chefs and her requirements were clear; it must not be something she regularly cooks, no pork, they had to meet her guests’ palates – Opie was not selecting a menu just for herself but also for her 5 other guests. Dinner was to commence at 7.30pm.
Our job was simple; to ensure that the whole evening would run smoothly with fantastic food and service. It was Opie’s first time having someone use her kitchen, which could be a daunting experience for some – the idea of someone using your kitchen (especially if you are a good cook and foodie like Opie). I ensured Opie that we were there to assist her if she needed anything and made sure she was comfortable with our processes every step of the way. Both Chef Hudson and I were given a tour around the kitchen.
The table setting flowed with orange flowers - the colour of fusion, conversation and spirituality.
Opie then decanters two bottles of red wine for the main and opens up her collection of wine glasses. Every dish was paired with a different type of wine. This was a house prepared for “intertaining” guests on a regular basis.
Melissa Opie is the Founder of Keyhole Property Investments. It is no surprise that everything in the home would be a representation of class and success; with sophisticated crockery and home ware. A true foodie and home chef!
Tonight, an Intertain chef would cook on Opie’s behalf while she focuses on enjoying the evening with her guests. Chef Hudson was already semi-prepared with the aroma of seared scallops filling the room.
Coco and Bella (Tibetan spaniels), the house mascots were equally as excited with wagging tails as we were about the evening provided their sniffs of approval.
Guests arrive and Opie warmly greets her guests.
We introduce ourselves from Intertain. For the next half hour, guests would enjoy veuve clicquot champagne, cheese and charcuterie. When seated, diners were provided chardonnay while waiting for Chef Hudson’s entrée.
Entrée: Pan-Roasted Scallops, Jerusalem Artichoke, Pedro Ximénez Caramel, Pangrattato served with Devils Lair Chardonnay
As I handed out the last two plates of entrée, Chef Hudson arrives at the table introducing the selection of his menu before we return to the kitchen preparing for the next dish.
Main: Duck Confit with Blood Orange, Beetroot Fondant and Puree served with Paringa Estate Pinot Noir
Sides: Roast Potatoes and Broccolini
Throughout mains, diners were getting quite full and requested for a half hour break before dessert. Our Intertain dinners never leave diners hungry!
Dessert: Belgian Chocolate Fondant With Salted Caramel, Chocolate Soil, Vanilla Bean Ice-Cream served with French Gewürztraminer
The dessert was the highlight of the evening with the Belgian chocolate fondant oozing out and melting on your palate. At this time, everyone’s happy and laughing, feeling full and making merry.
Chef Hudson and I were glad to see that and there is a sense of joy and fulfillment that we have contributed to the smiles, laughs and happy stomachs! Chefs enjoy running their own business on the Intertain platform as it empowers them to see the end result of their craft. They appreciate the intimate dialogue as diners show their appreciation and feedback of their food.