Category Archives: Uncategorized

Sorbet-making for nerds

Posted on July 24, 2011 by ben

The magic number for sugar concentration in sorbet is 37%. That concentration of sugar gives the right texture (niether too icey, nor too sticky-syrupy). When making a fruit juice sorbet, a hydrometer is an extremely helpful tool for obtaining the … Continue reading →

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Duck, Cheese, Repeat Pear

Posted on July 9, 2011 by ben

New World Pinot Noir with duck, but which direction should the duck take? Try Asian… Duck BBQed duck: kaffir lime leaf wrapped BBQed duck breast. Rice: spiced (cinnamon, ginger) sushi/glutinous rice with lemon juice. Pear: poached in white wine, lemon … Continue reading →

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Combinations

Posted on April 24, 2011 by ben

Shola Olunloyo continues to inspire… available ingredients influence… ideas fuse… Pretty good with an (off-dry side of dry) Savennières.

Posted in Apple, Bell pepper/capsicum, Fig, Greens, Nuts, Olive, Pork, Uncategorized | Leave a comment

Coffee Roasting: Sulawesi Toraja

Posted on April 23, 2011 by ben

I am continuing to enjoy Indonesian coffees. This is a Grade 1 wet processed bean that benefits from a slow roast at low heat (especially in the early stages and between 1st and 2nd cracks). Just into second crack here, … Continue reading →

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Know your ingredients

Posted on April 23, 2011 by ben

Prawn/shrimp intestines taste shitty, and the green core of sprouting garlic tastes vegetal-rancid. Small components can have impact; it pays to be aware of the quality of your ingredients and respond accordingly.

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Easter Menu

Posted on April 22, 2011 by ben

A hastily composed menu. Salmon and prawn wantons, prawn bisque Certainly not to the standard of this execution, but nevertheless enjoyable. This wonton filling was tighter, due to being blitzed. Unfortunately, I think the touch of added Australian cream let … Continue reading →

Posted in Chocolate, Fish, Lamb, Leek, Shellfish, Uncategorized | 2 Comments

Duck and figs

Posted on April 3, 2011 by ben

I had always been interested by Thomas Keller’s dish of five-spiced roasted lobster with Port-poached figs and duck foie gras. Finally having access to some fantastic figs, I thought to pair them with duck. The figs are oven-braised in Port-style … Continue reading →

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Christmas dinner

Posted on December 26, 2010 by ben

Lobster, shredded beetroot, beetroot essence, young leeks The (unfortunately pre-cooked) lobster was warmed in beurre monté. Beetroot essence comprised beetroot juice, buerre monté, red wine vinegar, lemon juice. Blanched young/baby leeks. Fried shredded leeks (not shown) add a flavourful garnish. … Continue reading →

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Coffee Roasting: El Salvador Finca El Carmen

Posted on December 11, 2010 by ben

City: Ataco Altitude: 1300 metres above sea level Variety: 100% Bourbon Processing: Fully washed and dried on patio Owner: Alfaro family Roast: Heated up slowly to 1st crack, then cruised (slightly lower heat) to near the end of 1st crack. … Continue reading →

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Crab salad

Posted on November 28, 2010 by ben

Crab meat, avocado, rocket/Cos, cucumber (not in photo) – all to fine dice/loose chiffonade – and a dressing of mayo, mustard and a light vinegar (like cider or rice wine), and some olive oil to maybe loosen it a little, … Continue reading →

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