The first time I saw Chicken Liver Parfait on a menu in a restaurant was about five years ago, and I could not believe my eyes. For the record, that was at Union Dining (sadly now closed), and I still rate it as my favourite Chicken Liver Parfait.
Growing up in a Slovenian family, chicken liver paté was a staple sandwich filling in my home (and school, I don’t know how I never got food poisoning from it). Whilst I would gag at the thought of eating Chicken Livers in their actual meat form, paté on the other hand is delicious…
At home, my mum called it ‘Spa–tet–o’, but I can’t find the correct Slovenian spelling for this, so you’ll have to trust me on that one.
In my search for the correct spelling, I found that according to google, Chicken liverwurst is a good source of Protein, Riboflavin and Iron, and a very good source of Vitamin A, Vitamin B12 and Selenium. And the bad: This food is high in Saturated Fat and Cholesterol. BOO!
So why am I telling you about this?
Because in the space of a couple of weeks (and quite randomly), I have eaten Chicken (or in the case of Kyneton, Duck) Liver Parfait at no less than 4 restaurants… It was on the menu, and I ordered it… how could I resist?
Collins Quarter, Melbourne
Our local pub had it as a special…
In Kyneton… Duck Liver Parfait, so good…
Saint Urban, Richmond
I’m really glad my husband will not eat paté, he despises ‘offal’ of any kind. I never have to share my ‘starter’ with him, and that’s how I like it.
My preferred condiments with the parfait are of the fruity, sweet variety. Each rendition of my favourite dish was wonderful, I scoffed them all… apart from the work lunch, I had to be a bit more contained in my enthusiasm.