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Columbia Club welcomes new chef

Rich in history and rich in taste! The Columbia Club has been among the leading private clubs in the nation since its inception in 1889. Today, it offers its Members the finest personal services and amenities in a historic Clubhouse on Monument Circle in downtown Indianapolis.

Today on Indy Style, Master Chef Simon Gosling prepares an Ahi Tuna Thai Style Salad and a Summer Fruit and Red Wine Pudding. Chef Simon will be participating in the Taste of Indy event on July 2 on Monument Circle, 11 am-9 pm. He will actually be featured at the Chef’s table of the event at 3 pm!

Here are today’s recipes:Summer Fruit and Red Wine Pudding

300g Raspberry’s

225g Blackberry’s

100g Redcurrant’s

400g Strawberry’s

Hulled and quartered

140g golden caster sugar, plus a bit extra (optional)

125ml Red Wine

400g brioche loaf

Chantilly Cream

Whipping cream

Powdered Sugar


Place cream in bowl, sweeten with powdered Sugar and flavor with vanilla, try and get vanilla with seeds or a good quality extract. Whip all ingredients till lightly stiff and refrigerate till ready to use.Berry Pudding Method

1. Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and Red Wine. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.

2. Line your bowls or stainless steel rings with a layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half width ways and trim the corners to fit into the base of the bowl or ring- you may need to use both squares, trimmed to fit.

3. Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.

4. Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top. Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with something heavy. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible. To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Spoon over any leftover juices and add some more berries for effect and a nice quenelle of Chantilly cream on top.

Ahi Tuna Thai Style Salad: glass noodles, chilies, capsicums, beans sprouts, cucumber and green onion, heirloom tomatoes, basil, mint, and cilantro

Serves 2


2 x 90grm piece of ahi tuna loin

Sesame oil

80g glass noodles cooked for 8 minutes in boiling water and refreshed in cold water

3 shallots, thinly sliced

2-3 Thai bird’s eye chili, chopped finely

Handful of bean sprouts

¼ cucumber finely sliced

1 red capsicum finely sliced

Slice heirloom tomatoes

1/2 a carrot, julienned

Handful of Thai basil leaves, cilantro, mint

For dressing

6 minced garlic cloves

4 Thai green chillis

90ml Thai fish sauce

120ml Fresh squeezed lime juice

3 tbsp. palm sugar

2 tbsp. chopped mint

2 tbsp. chopped cilantro

2 tbsp. thinly slice spring onions

1. First make the dressing, grate the palm sugar and add to the lime juice and fish sauce, add the garlic and green chillis finely chopped then add the herbs and scallion, separate into 2 batches and refrigerate.

2. Place a frying pan on to a medium heat and let it get hot, season the tunas with milled black pepper and then sear the tuna all around till a nice golden color in sesame oil but not too long as we want the tuna very rare. When removed from the pan place the tuna aside to rest and get warm, add the tuna to a deep plate and cover with the half dressing, this will cure the tuna and make it very tasty. Try and do this 4 hours before you use it so it gets a good curing.

3. In a bowl add all the salad ingredients and dress with the left over dressing, place into the center of a deep bowl and then slice the tuna thinly and lay over the salad.ABOUT THE COLUMBIA CLUB:

The Columbia Club is home to the leaders of our state and community, and to leaders in business, law, pharmacy, sports and medicine. It enjoys a diverse Membership that ranges from highly experienced elder statesmen to up and coming young business owners and professionals, and includes everyone in between. The Columbia Club offers unparalleled opportunities for business networking and social connections, and provides an extensive calendar of entertainment and events for its Members.