Blog →
George Calombaris' Terrine of Poultry and Game with Sauce Gribiche

George Calombaris' Terrine of Poultry and Game with Sauce Gribiche

by Mireille Kilgour

shutterstock_14725024 Masterchef Australia is one of the nation's best-loved cooking shows and when it airs, viewers sit patiently waiting with their pen and paper to right down the incredible recipes shown on the masterclass. One such recipe for 2013 was George Calombaris' Terrine of Poultry and Game with Sauce Gribiche.

At just 33 years of age, George Calombaris has a number of cooking titles under his belt and his flagship Melbourne restaurant The Press Club is one of Australia's great dining establishments. The Age Good Food Guide places Calombaris in the 'Top 100 Most Influential People'.

Terrine of Poultry and Game with Sauce Gribiche

This delicious and mouthwatering terrine combines chicken, duck and pheasant marylands and incorporates 3L of the 'must have' ingredient, duck fat. Teamed with an aromatic salt consisting of thyme, bay leaves, coriander seeds, star anise and cinnamon quills, pork hocks and red wine eschalots, the terrine is packed with flavour and looks delicate and appetising on the plate. Drizzled with a sauce gribiche, it's a dish you won't forget in a hurry.

To make the Sauce Gribiche:

Ingredients

1 eschalot

2 tablespoons salted capers, rinsed, drained and chopped finely

2 hard-boiled eggs

2 tablespoons cornichons, chopped finely

1 tablespoon parsley, chopped finely

400g of mayonnaise

Method

Combine all the ingredients in a bowl and spoon gribiche onto plates. Place the sliced terrine on top and gently press into the sauce. Serve with a garnish of frisee and red-veined sorrel and season with sea salt. Finish with a drizzle of oil.

Bio
Latest Posts

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.