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Black Sirloin with Porcini Macarons
Curated by Chef Vladimir Budimirovic for Gemelle Ristorante Italiano in South West Sydney. This spectacular W Black Sirloin MB 9-9+ from Andrews Meat Industries was paired with goats cheese mousse-centred porcini macarons, pears poached in red wine jus and finished with Midas 24K Gold Olive Oil.
Anolini with Black Truffle
Head Chef Massimo Speroni of multi-award winning Brisbane Restaurant Bacchus created this dish as part of their timeless 7-course degustation menu in 2018. Anolini with Beef Broth, shaved black truffle and finished with Midas 24K Gold Olive Oil.
Swordfish Ceviche with Caviar
Chef Yan NG-Dino of W Hotel curated a number of dishes using Midas 24K Olive Oil including this multi-faceted creation: Cured Swordfish Ceviche, Kale, Lumpfish Caviar, Inked Crisps, Semi-Dried Tomatoes, Basil Oil, Wild Pepper and finished with Midas 24K Olive Oil.
Beetroot with Goat Cheese
Chef Andrew McCrea created this art-on-a-plate using all Queensland sourced ingredients: beetroot skin, Mt Cotton goats cheese and finished with black vinegar powder, dill and Midas 24K Gold Olive Oil.
Smoked White Chocolate
Curated by world-renowned Executive Chef Uday Huja for the award-winning Nineteen at The Star, Broadbeach: smoked white chocolate ice-cream finished with Oscietra Caviar and Midas 24K Gold Olive Oil.