The art of cooking is no doubt interesting. The science of it is equally intriguing. Chefs cook, chefs taste, chefs plan their day, but how often do chefs actually dine? The most important thing that all chefs work towards seems to be the least practised.
As chefs, it really is our personal responsibility to dine out. […]
Air Cookie
Hot Green Tea Ice-cream
Bonito Cotton
Carrot Soup
Chocolate Maki
Rock Melon Mi-Cuit
Cold Soba
View more photos here.
‘Linguini’ Carbonara
Prawn Skin Cannelloni with Salmon
Watermelon Mi-Cuit
Peanut Butter n Jelly
Ginger ‘Styrofoam’
Peach Melba Toast
A few creations from last month:
Miso Crystal
Prawn ‘Cheetos’
Cigar 1 - Blue Ash & Fin
Cigar 2 - Salmon Miso
Croque-Monsieur
Foie Gras Pop
Only just managed to upload some food shots (from March-April) to the Photo Gallery. Here are a few:
Miso Soba
Konbu Dashi
Squid ‘Udon’
Burnt Miso
Liquid Barley Jelly
Lychee Foie Gras
Soup
*Cep mushroom (frozen)
Cep mushroom (dried)
Carrot
White onion
Celery
Sea Salt
Distilled Water
1. Rinse the dried cep mushroom and leave aside. Roughly **dice the frozen cep, carrot, white onion and celery. Sauté gently.
2. Empty all the ingredients into a gastronome with a vacuum lid. Cook in a combi steamer for 12 hours.
3. Process all the ingredients and leave over a […]
Fresh chicken drumstick
HP sauce
Ketchup
Worcestershire sauce
Dijon mustard
Honey
Red wine
Black pepper
Carrots
Red onions
Celery
Distilled water
1. Saute the diced carrots, red onions and celery. Deglaze with the red wine and leave to reduce. Add in the distilled water and leave to reduce again.
2. Strain off the vegetables and add in the remaining ingredients. Bring to a boil and cool.
3. Vacuum seal […]
I sincerely apologize for not having the time to update the blog as often as I wish, and for not being able to write out all the recipes for the dishes / food shots as promised. Even my wife has to act as my secretary, publishing most of these on my behalf, but even […]
Date: 4th February 2007
Description: Reconstructed Beef with Vanilla Marrow Crust, Leek “Cannelloni” and Strawberry Balsamic Sauce
Beef Striploin : 800gms
1. Using a mallet, flatten portioned Australian Beef evenly.
2. Reshape by rolling with plastic cling film.
3. Cook in boiling water for 1 min till it holds its shape.
4. Remove plastic and colour beef in a pan.
Vanilla Marrow […]
Date: 19 February 2007
Title: Japanese-influenced Trilogy of Dover Sole
Shallow-fried Dover Sole and Wakame Roll
Dover Sole Fillets : 240gms
Chopped Wakame (marinated seaweed) : 100gms
Chopped Pickled Ginger […]
