Wednesday 28 July 2010

Snow egg delight

During the finale of masterchef my mentor Peter gilmore featured with his signiture snow egg, a dish which I plated several hundred times often to much stress getting single drops on the side of the "o" glass resulting in having to meticulously cleaning or starting again. Still an immaculate and flawless dish to eat, I couldn't help but replicate given that a line of 100 was cued outside quay just 10 minutes after the screening, I added my own twist by making it a berry flavoured egg and a strawberry tuille to melt over the top,

Garnish I'm still attempting to come up with I can't completely plagerise
But here's the first attempt




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Tuesday 27 July 2010

Mise en place




-from the French expression meaning everything in it's place.
The degustation menu we have just completed was a very prep intensive process, lots of very intricate items from tobbiko to strawberry caviar, herbs from our garden and bubblegum tapioca,
The best way to produce high quality haute cuisine is to have everything in it's place







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Tuesday 20 July 2010

Textures of chocolate




After cruising through mutiple sources of my collected literature from magazines to the almost library of cook books I have a need to fill a void left by my fine dining upbringing, I look to my notes from quay a spread in gourmet travellor on Peter gilmores now 8 textured chocolate cake (btw a must for anyone to eat before you die), a spread in food and wine Asia about Albert adrias 12 textures of chocolate and alineas many breakdowns of the molecular integrity of chocolate
I look to the already known textures but staying away from the obvious gels and foams




The first is dark chocolate aero
Then milk chocolate fudge
Then white chocolate namelaka
Then caramelised white chocolate
Then chocolate paint
Then of course alineas malleable chocolate
Oh and of course tempered chocolate sheets
Just out of frame is a nitro poached chocolate ice cream(still not perfected)
A blog read today has inspires chocolate and gellan (I'll keep you posted)

I feel I'm still a mear shadow in my idles footsteps but I feel I'm on my way.
Let me know what you think


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Monday 12 July 2010

Declinaisions of chocolate





The journey begins on a very busy Saturday lunch when we decide hey let's bust up so caramelised white chocolate and go from there. Trying a few methods we found literally baking the chocolate roughly 120 celcius for 30 mins.
Blitz and away we go.

Then upon find some bananas in the freezer and the challenge of banana souffles being challenging due to the density.
Off I went again, a few yolks some cocoa and caramelised bananas and before anyone could say potty they were in the oven
Then it was time to assemble the garnish
I opted for a less traditional accompniment as many textures of chocolate as I can muster in the 10 minutes it takes the soufflé to bake
I find the caramelised white chocolate some macaroons which I pipe with chocolate mousse and some chocolate fudge which is ever so maluable and some callebeut temper sheets
Presentation although colours are very monochromatic tomorow with the veg delivery some baby mint cress and perhaps some banana pillows I think we are sitting on a winner





Friday 9 July 2010

Apple and rhubarb crumble






So the wave using the tuille is just plain vanilla, then we have poached rhubarb, lightly poached apples that are isomalt covered, then a crumbled short crust wrapped in isomalt, a rhubarb dust, rhubarb foam, nitro churned vanilla ice cream and apple and rhubarb sorbet.
It ate ok, presentation needs some kind of green but a good start to a dish



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