Author Archives: ben

Winter Menu

Posted on August 14, 2010 by ben

Miso, soy sauce, mirin marinated salmon. Slivers of potato and butter stacked, baked and compressed. This dish did NOT work with a Fromm Vineyard Pinot Noir 2004, but perhaps that’s not a total reflect on the pairing, since the wine … Continue reading →

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Aussie Lamb

Posted on August 14, 2010 by ben

Australian beef doesn’t impress me at all: it just doesn’t have the depth of flavour. I used to think it must be the wide-spread short (or non existant) hanging time, but even Aussie beef that’s been hung for weeks doesn’t … Continue reading →

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Fish: Pike

Posted on August 7, 2010 by ben

Aussie-Asian fusion continues to hold my interest, and I like to combine citrus with fish… Not bad with a Rias Baixas either.

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Bolognese

Posted on August 7, 2010 by ben

A good bolognese starts with a good soffritto, and I’ve come to believe the classic use of milk is beneficial. I prefer a 100% durum wheat Italian semolina (non-egg) pasta, but making egg pasta is fun anyway…

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Making the most of asparagus

Posted on August 7, 2010 by ben

Thinking like a chef who has to squeeze every last bit out of an ingredient to bring in the money has its advantages. The hard stemmy ends are souped and sauced back in spring…

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Fish: Flathead

Posted on July 24, 2010 by ben

So what to do when there’s not much flavour in the fish you’re working with? Add flavour: BBQ and spice! I am increasingly thinking this is an excellent treatment for warm water Australian fish with less flavour. (Flathead aren’t bad … Continue reading →

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Australian seafood

Posted on July 24, 2010 by ben

I’m not particularly impressed by the saltwater fish of New South Wales, Australia. They so often seriously lack flavour (and somehow they don’t seem to shine with so many classical seafood combinations). It may be the warm waters. The cooler … Continue reading →

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Bread: the quest for the perfect pain de campagne

Posted on July 17, 2010 by ben

The classic wood fired pain de campagne is so good you find yourself eating it before you even get it home. It seems near non-existant outside French speaking countries, as hard as many try to attain the same qualities in … Continue reading →

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Fruit (non-grape) wines and Chinese foods

Posted on July 10, 2010 by ben

A friend had been sampling my 2006 Gooseberry wine and recommended it with foods (like spicy Asian) that don’t usually work so well with grape wines. He had tried the ’06 Gooseberry with a spicy but not hot Szechuan chicken … Continue reading →

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BY Menu, 26 February 2008

Posted on July 10, 2010 by ben

I composed this menu for pesco vegetarians. Goat cheese and chive ravioli, tomato and basil vinaigrette A classic flavour combo that just works so well. The “vinaigrette” is more like a light tomato based sauce with sharp acidity. Celeriac soup, … Continue reading →

Posted in Beetroot, Cheese, Dessert, Fish, Icecream, Menu, Pasta, Soup, Uncategorized, Vegetarian/Vegan | Leave a comment