Healthy Food: Olympus Pen Series Launch with Pearl Catering at Boutwell Draper Gallery, Redfern (30 June 2011)

Thursday, June 30, 2011

Olympus Pen Series Launch with Pearl Catering at Boutwell Draper Gallery, Redfern (30 June 2011)

http://www.olympus.com.au

PEN mightier than the phone

Thanks to Steve Stammers from Weber Shandwick for inviting me along to the launch of the new Olympus PEN Series 3. It wasn't that long ago when I was contemplating on whether I'd get a Micro Four Thirds camera as an upgrade to my compact Canon IXUS 105 but in the end I decided to go for a Canon 60D. I've been very happy with the purchase but I guess there are times when a more compact camera would be very ideal as a lighter carry option. I look forward to the day when a full-size sensor fits in a very compact camera body with a very low aperture zoom. The Fuji FinePix x100 is probably the closest so far I've heard of but doesn't have the zoom capability — a 10 times zoom would be nice like the Ricoh CX5. Apparently the new E-P3 is advertised as having the World's fastest Auto Focus (among interchangeable lens type digital camera available as of 30 June 2011) which would be a pretty handy feature when you simply need to get the shot with little delay. I didn't get a chance to test any of the cameras on the night as I was too focused on the excellent canapes being provided by Pearl Catering which I fondly remember enjoying at the Angela Wilson Bridal Gala event last year. Alas, there was also no Olympus E-P3 in the goodie bag.

The calm and collected chefs Dean and Adam produced some very tasty and creative canapes in their makeshift kitchen set up in the gallery storage. I'm amazed what chefs can sometimes create with a simple portable oven, basic single stove top and fry pan. The Grilled QLD scallops were one of my favourites tonight which were easy to eat and so tasty. The homemade Gyozas with shitake mushroom and chinese cabbage were also excellent with the right softness that melted in your mouth with an explosion of balanced flavours. An honorable mention goes to the nicely presented Thinly sliced yellow tail kingfish served in a Chinese spoon which always makes it easy to eat. I was very impressed with the Vanilla bean custard baked in filo with icing sugar and cinnamon with pastry so crispy yet delicate that simply melted in your mouth and the custard was nicely flavoured with real vanilla bean. It was a very well managed event and it was interesting to see the three artists creating their art during the event. I wonder if their pieces will end up at the Olympus head office?