Monday 29 November 2010

Ceviche

After recieving fantastic king fish i thought with this hot weather coming on maybe we could serve ceviche. thinking i ould do a little better so I thought of adding the delights of some marinated octopuss, squid, caviar, and white anchovies. Making it a little extra exciting with foreging some fresh items from the garden and buggah the only thing missing is some finger lime oh well lets move forward I say.... this turned out excellent they love it.
KING FISH, caviar, lemon, thyme, octopuss, cucumber, toast

Friday 26 November 2010

Sustainable Garden

My first attempt from our Table of 8 must highlight the theme as being all sustainable if possible. Easily done .... I think..... at least this is from the garden. The Choko's are young and not developed and eating them from the vines were fresh and crisp and naturally sweet. this will be a great addition to my salad.

Using a variety of mushrooms, carrot, beetroot, chard, apsaragus, cucumber, garlic, choko, and our newly added product which i had not used before given to me by our vege supplier some samphire. so giving the balance i required for this dish here is and our aim was the start of the Fresh Tasting Scents of Autumn

SAMPHIRE, mushroom, carrot, choko, asparagus

Sustainable Produce


As a passionate chef, I often deliver great ideas on the plate. Recently My seafood supplier gave us some orange roughy. This is a delicate flesh and very popular here in Australia. However having a marine expert working here as a waitress she was highly distressed and stated They are on the protection list for extinction and should avoid using this species.

That was enough for me This will never happen again. My aim is to keep a sutainable produce for everything within my power to produce. So pictured is my Garden from Elandra in the Blue Mountains. They grow organic produce for our requirements in the restaurant. They are only 10minutes from us making a daily visit extremley viable.












I was asked to create a vegetarian 10 course dinner from the garden for our 'CHEFS Table of 8" Dinner

Wednesday 17 November 2010

Bomb Alaska

Australians have loved this dessert as long as I can remember well over some 4 decades at least..... Anyways I was thinking how can we improve on the traditional style and make it a little more exciting and give more flavour.

So using elderflower, blue berries, raspberries, strawberries, carrot sorbet, mango, cardamon, beetroot, and this is my first attempt and flambe'd at the table

Bomb Alaska sweet. I wonder how well this would present as a savoury style. Let's try this next....