Sous Vide plums

Given that our country is currently suffering from the floods in most of our produce supply regions, I thought it best to stock up on some fruits of the summer. Plums are one of those used frequently and often we use them for savoury dishes our apprentice wanted to sous vide some for dessert. Here is the first take on PLUMS, almmonds, berries, mountain pepper glass and mascarpone

Dessert Or Interactive Drink?

I had to laugh when I was approached by a customer to do some special courses for their Christmas party. It had to do with the Local Law in particular -Drug Enforcement- Well I am up for a challenge every now and then, even it it does challenge some ethics or behaviour. Unfortunately we were really busy so I did not have time to take pics of all the meals (I will re-create them because they were fun to do and fun to watch the customers interact with the meals)

 

  

This Course was Crack, Ice, Lines, Injections, hmmm what was I thinking?. still fun, You inject the syringe into the glass, add some of the test tube contents, add the lab specimen from the pipette, the add some of the white ice and dark snuff Then the flavour of a midori illusion stir a little and voila drink and eat the remaining contents left on the plate. So is it a drink or interactive dessert? still a lot of fun- thanks for asking me.....

Interactive drink or interactive dessert

"TURDUCKEN"

I was asked by a friend and the supplier of our garden herbs and products, to make a Turducken for their Christmas dinner. I thought that would be a great idea for dinners we like to do here. I know of a place not far from our restaurant which has free range ducks, turkeys, well most game birds anyway. After contacting them I found out what they feed the turkey, ducks and chickens. They are fed bush tomato, wheat grass, maize, carrots and all sorts of vegetables and some pellets.

Cool I thought to myself I am getting som inspiration here of what can pair well considering our christmas in Australia is over 35' c or 95 F, so the usual warming flavours are a little to heavy for the most part of Christmas. I decided to keep some indigenous flavours like Quangdong, Bush Tomato (akudujura) mountian pepper and murray river salt. To add to the interaction of customer and food I made like a feed bucket with red garnet olives maize croutons and a few other addictive flavours. The bucket is added with some lovely single malt whisky slightly warmed and flamed at the table. This toasts the items in the pale and gives them a new texture and flavour. To add to the toast scent I have also some Blue Gum Smoke Oil made into ta sand texture, some fresh shaved truffle and a pipette of truffle oil and duck fat render from the duck and turkey confit used for the stuffing. The customer can self baste the turducken at their own leisure. add some Jus strips, once the buring and smoking of the contents in the pale have extinguised, we simpley pour the contents onto the plate for the customer to enjoy
 and this is now my look on a TURDUCKEN

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

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

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....