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What's on the menu at Scott Base?

Kiwifruit sorbet, salmon crostinis, venison salad

PAUL GORMAN
Last updated 11:14 19/06/2012
Bobbie McSweeny
DELICIOUS: Bobbie McSweeny helps prepare the seven-course mid-winter meal at Scott Base.

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Scott Base staff are licking their lips anticipating this week's mid-winter "garden party".

The seven-course meal features New Zealand-themed classics such as kiwifruit sorbet with coconut rum and Anzac chocolate mousse cake with a raspberry coulee.

Appetisers include scallops wrapped in bacon and pesto or salmon crostinis.

Pea and mint soup will be served with sourdough bread and followed by wild mushroom ravioli with a creamy tarragon sauce.

The venison salad has salad greens, fava beans and toasted hazelnuts with a balsamic dressing.

The main is rolled chicken breast stuffed with spinach and cream cheese and served with a creamy saffron sauce, with carrots with sesame seeds, potato-lemon thyme gratin and asparagus wrapped in bacon.

Antarctica New Zealand spokesman Matt Vance said Antarctic bases had been swapping menus and sending each other mid-winter best wishes.

All the ingredients on the menu were either dried goods or frozen.

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