Masterchef Australia’s chef Gary Mehigan crafts menu based on Seven Wonders of the World for Indian CEOs

Mehigan crafted the culinary masterpiece inspired by the Seven Wonders of the World, with the careful orchestration of fine, exotic ingredients like fresh daikon, hibiscus jelly, fennel pollen among others.

By: IANS | New Delhi | Updated: September 20, 2016 12:08 pm
masterchef, masterchef australia, Gary Mehigan, Gary Mehigan in india, Gary Mehigan indian food, Gary Mehigan seven wonders of the world, Gary Mehigan 7 wonders of the world, Gary Mehigan 7 wonders of the world menu, CEO India food series, 2016 CEO food series, Gary Mehigan hyatt food, food news, latest news, indian express Gary Mehigan with Ivan Chieregatti, executive chef at the Hyatt Regency’s hotel in New Delhi. (Source: IANS)

“MasterChef Australia” fame Gary Mehigan crafted an exclusive menu based on Seven Wonders of the World for The CEO Series Indian Edition 2016, a high profile lifestyle event that took place in New Delhi on Sunday.

The gala dinner was hosted for the top hundred CEOs of the country at the Hyatt Regency’s The Mansion.

Mehigan, along with Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi, curated an exclusive seven-course menu on the theme of Seven Wonders of the World. The Australian celebrity was welcomed at the hotel in pure Indian traditional style with aarti, tikka and garlands.

The venue witnessed the presence of top executives of multinationals, who were treated to a lavish menu ranging from rich soft textured salmon with flavours of ceviche from Peru, butter roasted cauliflower caramalized with spices from India, Brazilian Moqueca crustacean veloute, white chicken cooked in authentic Chinese sauces to Italian Concod’Oro’; Lemon curd and olive oil semi freddo, slow cooked lamb inspired from Middle East flavours and refreshing compressed watermelon from Jordon.

Mehigan crafted the culinary masterpiece inspired by the Seven Wonders of the World, with the careful orchestration of fine, exotic ingredients like fresh daikon, hibiscus jelly, fennel pollen, and salted fish roe called bottarga signed off by his expert masterstroke.

Delighted to have Mehigan conceptualise “an innovative and scrumptious menu” for the guests, Aseem Kapoor, General Manager, Hyatt Regency, Delhi, said in a statement: “Such events enable social interactions outside of boardrooms and following our tradition we are dedicated to serving our guests at its best.”