Whitejacket

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

I’ve created a new photo gallery for the website - it’s more accessible and user-friendly, and now you can leave comments on any photo!
I haven’t had the time to get into the script to figure out how to tweak it so that it blends with the rest of the Whitejacket design, and may even just […]

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 […]

A chef should not be afraid to accept new methods and technology, and scientifically explore the limitless possibilities of food. Technological advancement, particularly in molecular gastronomy, helps chefs delve into the “how”s, “why”s and “what if”s of cooking. However, many question if this application of science to culinary practice elevates cuisine or […]

Food is art, as presented on each plate by the chef. The chef’s personality and style goes into each masterpiece, like a signature on every plate. A dish speaks to a diner like how a picture paints a thousand words.
To quote Chef Ferran Adria of El Bulli:
“I have no doubt that art can […]

When we mention ”avant-garde cuisine”, terms like “deconstruction”, “transformation” or the latest food fads come to mind. Unorthodox, experimental, radical…
However, culinary avant-garde is not about ultramodern styles, but the forward-thinking of chefs and their styles or cuisines. “Avant-garde”, originally used in the military sense, literally means “advance guard” in French. This term […]

European cuisine with a solid base in traditional French cuisine and a keen interest in avant-garde and neo-classical styles. I am also influenced by Asian cuisines and ingredients. Guided by principles of flavour and texture, I believe in creating a feast for the senses with innovative techniques to present the complete dining experience.
Taste […]