They say too many cooks spoil the broth, but what if too many are the exact inspiration needed for a five-course degustation?

Among a kitchen filled with chefs hailing from countries well known for chilli and spices, you’ll find the much loved Executive Chef Nitin Kumar, who since joining the Hyatt Hotel has created a stir with his culinary creations.

With highly regarded menus that have graced the plates of events such as the Cancerians Ball, Pink Dinner and Lifeline Gala Ball, Fire & Spice is the perfect opportunity to showcase the talents of Nitin and his team’s worldly experience.

While it can be difficult to match a good wine to a chilli-based or spicy dish, this degustation is shaking things up…with cocktails of course. When you think of the Hyatt you think of only the best so it’s to be expected that Moet Hennessy’s Belvedere vodka features as the key ingredient for what is set to be a very fun night.

Determined to heat up these chilly winter nights, Fire & Spice offers an experience to enlighten the palate with its bite size mouthfuls of tantalising flavours that both tease and trick the taste buds.

Departing Mexico with the cleansing sweetness of avocado sorbet to cut the heated kick of yellow fin king fish ceviche, you can leave the passports at home to travel the world without leaving the comfort of the fireplace.

[pe2-image src=”http://lh3.ggpht.com/-ACiF7OVnOcw/U-lsIxdCPiI/AAAAAAAAG8s/0ZjQflcC3nA/s144-c-o/IMG_8728.JPG” href=”https://picasaweb.google.com/108454826374315674707/HyattHotelSFireSpiceDinner#6046482872691473954″ caption=”This first dish is inspired by the fresh and zesty flavours of Mexico and simply explode in your mouth. Yellow fin king fish ceviche, king tiger prawn, octopus mango carpaccio, chipotle, avocado sorbet and green tomatillo salsa…” type=”image” alt=”IMG_8728.JPG” pe2_single_image_size=”w614″ pe2_caption=”1″ pe2_img_align=”center” ]

The sorbet is refreshingly clean yet sweet despite its unusual composition as it cuts through the ceviche’s powerful chilli kick. It’s certainly not hot, but it will catch your breath.

From South America you’ll explore the exotic flavours of the Caribbean before navigating your way through Laos, China and Japan. A journey through India will introduce you to wild ginger goat short ribs and spicy beef cheek korma before making a flaming arrival at an international dessert platter.

For those not familiar with a degustation, it is not a heavy feast of uncomfortable overindulgence but rather an escape from the traditional ‘dinner for two’. It’s where experimentation meets infusion, and breaking the boundaries of what can and should be served together.

And that’s exactly what you can expect with the fifth and final course — Flambéed Armagnac custard, Mexican brownie, blood orange jelly, apple powder and the warm yet refreshing blend of cinnamon and anise icecream.

[pe2-image src=”http://lh3.ggpht.com/-3v0DLOtlf6U/U-lsWgqTkbI/AAAAAAAAG9k/ycFDY6wvoQY/s144-c-o/IMG_8744.JPG” href=”https://picasaweb.google.com/108454826374315674707/HyattHotelSFireSpiceDinner#6046483108701901234″ caption=”Flambeed Armagnac custard, Mexican brownie, cinnamon and anise ice cream, apple powder and blood orange jelly – the complete fifth course.” type=”image” alt=”IMG_8744.JPG” pe2_single_image_size=”w614″ pe2_img_align=”center” pe2_caption=”1″ ]

Not one for its overpowering flavour? Anise is a spice that is quite often given a bad wrap at least according to Chef Nitin, but if used the right way it can be a sweet yet subtle addition to just about any dish.

“Anise has a richly aromatic flavour and when combined with other foods it has an ability to enhance and blend well with other flavours.”

You may find yourself somewhat hesitant to finish let alone start this course. But I say there’s always room for dessert and by the reassuring words of Chef Nitin, open your mind (and your mouth) and give the icecream a chance.

Oh my wow! I’m glad I did.

The essentials

What: Fire & Spice – a five-course degustation

Where: Hyatt Hotel, Canberra

When: 6.30pm, Thursday 21 August 2014

How much: $145 per person

Book early to avoid disappointment, phone 02 6269 8801.