From sashimi to pancakes it seems that this week GourMay has hosted it all. We began on Sunday at AKIBA with our fantastic Raw Bar event. With fantastic food, experiences and some great feedback from all whom attended – it seems that this won’t be the last event of its kind at AKIBA.

While seafood was the star on the GourMay event scene it would seem that substantial cuts of meat took prime position for the dish of the day.

On Thursday our foreshore friends Walt & Burley pulled out all the stops by featuring their Barbeque Chocolate Pork Ribs Generously covered in a finger-licking sauce of brown sugar, orange juice, vinegar, chilli, onion, garlic and, you guessed it – chocolate! The pork ribs at Walt & Burley pack a huge flavour punch that was perfectly paired by a beautiful 2013 Nick O’Leary Bolaro Shiraz.

Following on Friday Chifley’s at Hotel Kurrajong presented their magnificent Prime Steak Platter. This 1.3-kilogram prime cut of beef is served alongside a myriad of accompaniments including fresh and locally sourced baby carrots, tomato, garlic, beetroots, broccolini, snow peas, thyme and a copious amount of creamy celeriac puree. The Canberra Wine House matched the beast with a 2015 Gundog Estate Smoking Barrel Red.

As our tummies grew tired we took a rest on Saturday to celebrate the humble dram of whisky we all hold so dear. Highlighted on the day was the magnificent 25-year The Yamazaki Single Malt Whisky and the World Whisky Day celebrations held at Civic’s newest underground bar, Suke Suke.

On Monday we rejoiced in the delicate flavours of Helix Bar & Dining’s Sous Vide Duck Breast. Served on a bed of greens, the tender duck was served with caramel sauce and a surprisingly sweet twist and garlic piped on the rim of the plate to provide that extra flavour kick.

Sweet treat Tuesday was indulgent with a heaped serving of Blueberry Pancakes from The Meating Room at Weston Creek. The dish topped with honeycomb and pistachio nuts for a contrast of texture, and drizzled with a generous amount of chocolate and maple syrup for extra decadence was heightened by segments of citrus and a sprinkle of berries.

With GourMay coming to an end soon it’s hard to imagine more great things to come. But, with three amazing events still on the run sheet make sure your buy your tickets today to get involved in GourMay 2016 before the month ends.

Click here for more event information and tickets.