A next-level gold bar dessert and everything else on the menu at this year's Logies

More than 80 chef and stewards will work around 400 hours to prepare the five-course fare for Sunday night.

As guests enter the ballroom, they will enjoy a range of entrées from cutting-edge hatted Japanese restaurant Kiyomi.

The Star Gold Coast Executive Chef, Dustin Osuch details the decadent entrée and mains menu:

“Showcasing their extreme attention to detail and contemporary take on the traditional flavours of Tokyo, the team at Kiyomi will serve up five different entrées, including salmon aburi nigiri with spicy local daikon, Hervey Bay spanner crab with soy paper and avocado, Queensland-based Stockyard wagyu, and pacific oysters with Running Creek finger lime caviar and spicy ponzu,” he says.

The mains will be served as an alternate drop, with the teams at Garden Kitchen & Bar and Nineteen at The Star stepping up to the plate to deliver an exquisite feast.

“The first dish is pan-seared Queensland Mulloway, baked polenta, Gatton broccolini, Sunshine Coast persimmon jam and fennel buerre blanc," says Dustin.

“The second main is Kiwami Wagyu brisket from local beef supplier, Stockyard. Kiwami Wagyu is highly marbled with a silky texture, and on the evening will be paired with black garlic ketchup, braised beetroot and shaved kohlrabi," he explains.

The showstopping dessert

"Not all guests will go home with a Gold Logie, but everyone will enjoy one of the gold bars created from the chefs of Nineteen at The Star," says Dustin. "The bar is a combination of Valrhona dark, milk and white chocolate filled with chocolate and vanilla bean ganache and coated in gold dust.” Sounds heavenly!

Loving local

Head chef of Kiyomi on the Gold Coast, Chase Kojima believes local produce was key when developing the Logies menu. "The team and I were inspired by the quality of our Queensland produce, so we wanted to create a dish that let this amazing local produce shine. We are known for making great bite-sized sushi, and this will be showcased in our roaming entrée."

Chase continues, "Almost all the vegetables used in our bespoke TV WEEK Logie Awards menu are from Queensland, in addition to the beautiful Hervey Bay spanner crab and world-class Wagyu from our local supplier Stockyard. The sushi roll featuring Hervey Bay spanner has been modeled off the concept of the traditional ‘Californian roll’ but has been appropriately named the ‘Queensland roll’ for the evening." 

Preparation is key

As the Logies is the night of nights for our Aussie TV celebs, getting everything just right when it comes to the catering is something Chase is very passionate about.

"Our chefs strive for quality and are in contact with our suppliers to ensure we arrange the best possible produce ahead of the event. All of our dishes are made fresh so we spend a lot of time prepping and ensuring every detail is executed to the highest possible standard," he says.

"We’ve had six of our experienced sushi chefs busy with preparation, and they’ll join The Star’s Banquet Chefs on the evening to ensure all dishes are perfectly plated for our guests in the ballroom."

Want the Logies foodie experience?

You can visit Chase at The Curated Plate in August, an exciting new culinary festival held at Maroochydore on the Sunshine Coast, where he will be teaming up with some of the best chefs in Australia and Japan to showcase our beautiful Aussie produce, or check out any of the restaurants at The Star on the Gold Coast.

There's still time! Cast your vote here for Selling Houses Australia and Gogglebox at the 2019 TV WEEK Logie Awards.

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