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Author Archives: ben
May Dishes
Rainbow trout: baked en papillote with a little white wine, a treatment most suitable to trout IMO. Roast garlic cream: fish stock, roast garlic, cream. A simple but delicious combination, and paired well with the Tapanappa Tiers Chardonnay 2005. It … Continue reading
Posted in Beef, Fish, Parsnip, Radish, Spinach, Uncategorized
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Classic chocolate
It’s been five years since this rendition, but the theme remains the same because the classic combination of chocolate, nuts, caramel/fudge just works so well. I hold rich desserts (in moderation) under my belt (pun intended ). A chocolate semifreddo … Continue reading
Posted in Chocolate, Dessert, Nuts, Uncategorized
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Coffee: Sumatran comparative
The Sumatran Kuda Mas Mandheling against the Sumatran Blue Batak Mandheling (both roasted some seconds into second crack). Each prepared as a double espresso latte. Kuda Mas: a smooth, bold, dark, toffeed animal with some subtropical rainforestfloor. A denser and … Continue reading
Posted in Coffee, Uncategorized
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Seafood and root veg purées
Just playing around with some seafood and root veg. Scallops: pan fried Tasmanian. Purée: Cauliflower florets poached in milk and cream, then puréed and seasoned (white pepper, sea salt). Sherry-butter foam: PX and Manzanilla Sherries, chicken stock, butter, a little … Continue reading
Posted in Cauliflower, Fish, Leek, Parsnip, Scallops, Shellfish, Uncategorized
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Aussie BBQing
Perhaps it’s just a result of my childhood, but the smell of burning native Australian woods (like eucalyptus) is transporting. Cherry, oak, mesquite, hickory… they’re all great, but Australian native woods offer something else, unique and distinctive. I find that … Continue reading
Posted in Lamb, Uncategorized
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