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

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....

Why all the fuss about saltbush Lamb?

I was visited today by a supplier of saltbush lamb. He went through all the pros and cons of why it is so good.
Meat raised on saltbush combines a rare combination of low fat content, whilst producing a distinct, robust taste.


The meat has been shown to retain its marketable selling colour for longer and shelf life has seen to be slightly longer than meats not grazed in this manner.

The meat tends to present a nice minerally character without the fatty after taste on the palate. Saltbush meats have been found to have high levels of antioxidants. Combine this with low fat and cholesterol levels, and you have a meat for the 21st century.

"The saltbush plant is native to our land. The many species of this plant are drought resistant and are in plentiful supply on our station"

So he asked what can I do with these cutlets? well my first thought was it's cold tonight so lets make smoked lamb with Aussie green tea and lemon myrtle. Pair that with mushroom, pumpkin thyme and blood plum. The aroma from the smoking tea under the pale of blood plum vinaigrette and hot wooden log, simply take a skewer and dip it into the pale and as you go to eat the meal inhale the smokey scent of the skewer and fresh thyme.

Here is my SALTBUSH LAMB, mushroom, pumpkin thyme and blood plum

BBQ

Most Australians love their BBQ. This was an exciting day for us as an outside BBQ Function was meant to be held in an outside venue because it started to snow(unusual for Springwood NSW) we had to move it indoors and change our plan a little. The garden Shots were earlier that morning and it is great to be sustainable for your own events. Growing our own herbs vege's fruits etc.
Our Pics will be uploaded soon.....

Cardamon

I was enjoying the profiles that cardamon had to offer and thought another style of dessert would be nice. after a few atempts in the balance of flavours I finally found  the dish I prepared for our guests. Simple and full of flavour.

CARDAMON, chocolate, raspberry, ginger & almond

Lobster by dayan

Working with Dayan has been a geat adventure. He has a keen sense of food pairing and balance. He has an impressive intrigue for new and exciting techniques with an unparalell thirst for learning. Dayan in moving to the UK to further his career and I wish you all the best. Think creativley and go get them..

D latest draft for an up and coming outside BBQ. lobster, white asparagus, roe, tomato, cauliflower

Gravlux

This was an old favourite where I learnt way back in 1990 Switzerland except a few modern techniques. Cured salmon, cucmber, citrus, dill, mascarpone. very light very easy to eat.