Wednesday 26 May 2010

Sea textures

On a recent journey to Chinatown I found myself finding some very unique items to the average Australian,
The sea cucumber
Jellyfish
Sour beans

I was pondering on a dish, that comprised of braised octopus, almond milk granita, tomato gel, shiso and olive soil.
A dish I wasn't content with, so I went to the drawing boards and of course googled the sea.
To my dumbfounded idiocy I discovered a coral reef, now the task at hand is to attempt to replicate a coral reef using the textures from above but also trying to impart colour and flavours that contrast,
So we have working at the moment, a dragonfruit (almost neon purple) gel, cauliflower in the dehydrator, yogurt in the dehyrator, tomato foam, stained lotus root, pickled cucumber, nasturtium flowers and leaves, as well as all of the aforementioned componants.
Here are some of the 1st attempts






Another plating option




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The flavours for these were spectacular but the presentation was far to drab, hopefully with the addition of these new componants we will have an amazing new dish on our hands


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Hard at work




-it's come to my attention that the best way to visualize a 24 course menu is not on a computer screen or a sheet of paper. But instead to visualize the journey in which diners will partake the best way to lay it all out is to throw it all on the bench and see it all in front of you .



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Saturday 22 May 2010

The forest is black

The idea for this one was inspired by the Turkish assasin chef, Emmy. Strolling through the kitchen one day he mention his favourite cake was the black forest cake. Not aware we had already played with this previously we decided to play with it again also thinking how good this will be on the next edition of our tasting menu. That's when it hit me why not take the flavours, chocolate, cherry etc and turn it into something that resembles a forest. Tim Burtonesq.




I think tim Burton would be proud

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Wednesday 19 May 2010

Waldorf for waldorf




The waldorf salad is a 100 year old dish. It's feature in pop culture everywhere, my favourite is the pilot for the three stooges were the throw waldorf all over walls.
But I almost am certain that no one has ever made a waldorf look this extravagent. A walnut cake, stuffed with a grape mousse, then wrapped with a apple and celery gel, garnished with celery ribbons, apple, candied walnuts, celery foam, mayo tapioca, walnut oil tear drop, grape gel, celery heart leaves,
And I am almost certain that this is the most componants I've ever put into a dish.
And the waldorf Astoria is the inspiration behind
D




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Friday 14 May 2010

You've gotta have slate

When life hands you lemons you make lemonade
When you work in a commercial kitchen you make lemonade scream intensity texture and flavour,
A lemon geode, a lemon curd and lemon fizz snow.
And through determination the black on white is the best.


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Sunday 2 May 2010

Salmon

after completing an outside catering event for an importan customer of ours, I decided to try an old favourite, Sushi, sashimi etc. mrin, soy, light yuzu style dressing, prawns crayfish, and Salomon, shiitake, slipery jacks, shoots and blooms. B