-
Recent Posts
Recent Comments
- ben on Easter Menu
- David Lole on Easter Menu
Archives
- March 2016
- August 2015
- January 2015
- October 2014
- December 2013
- November 2013
- October 2013
- September 2013
- April 2013
- February 2013
- January 2013
- November 2012
- June 2012
- May 2012
- April 2012
- March 2012
- January 2012
- December 2011
- September 2011
- July 2011
- April 2011
- March 2011
- December 2010
- November 2010
- September 2010
- August 2010
- July 2010
- June 2010
Categories
- Apple
- Asparagus
- Baking
- Beans
- Beef
- Beer
- Beetroot
- Bell pepper/capsicum
- Blog
- Bread
- Brocolli
- Canapé/Hors d'œuvre
- Cauliflower
- Cheese
- Cheesemaking
- Chicken
- Chinese
- Chocolate
- Coffee
- Cucumber
- Dessert
- Drinks
- Duck
- Egg
- Eggplant
- Fennel
- Fig
- Fish
- Fruit
- Grapefruit
- Greens
- Icecream
- IndoBritish
- Ingredient
- Kiwifruit
- Lamb
- Leek
- Lentils
- Lettuce
- Lobster
- Lobster
- Menu
- Molecular gastronomy
- Mushroom
- Mussel
- Nuts
- Olive
- Onion
- Other
- Parsnip
- Pasta
- Pastry
- Pea
- Pheasant
- Pizza
- Pork
- Potato
- Pumpkin
- Quince
- Radish
- Rhubarb
- Rice
- Salad
- Scallops
- Shellfish
- Shrimp
- Sorbet
- Soup
- Spinach
- Strawberry
- Uncategorized
- Veal
- Vegetarian/Vegan
- Venison
- Zucchini
Links
Category Archives: Uncategorized
Three desserts in one
I like the idea of presenting multiple desserts to the diner on one plate, especially for wine matching menus (for which this was designed). This dessert is designed to be eaten “left to right” and combines a few things I’d … Continue reading
Posted in Chocolate, Dessert, Fruit, Icecream, Nuts, Sorbet, Uncategorized
Leave a comment
Interesting vegetarian
Vegetarian cuisine suffers from the bias of many. Aside from pro-meat-snobbery, this is perhaps due to the history of dull over-cooked vegetarian “health food” style dishes and a focus on meat imitation. The challenge is that so many classic dishes … Continue reading
Posted in Uncategorized, Vegetarian/Vegan
Leave a comment
Slow cooked rib eye
If you haven’t tried cooking beef at low temperatures, you should. Calpains denature at about 40°C/105°F and cathepsins at about 50°C/122°F. Slow cooking for extended periods below these temperatures gets the enzymes working breaking down the muscle tissue to give … Continue reading
Posted in Beef, Molecular gastronomy, Uncategorized
Leave a comment
Pork loin, white beans, mustard
A John Campbell dish by design, that slow roasts pork loin to a perfect 64°C/147°F and pairs it with a creamy wholegrain mustard cannellini bean sauce, pickled braised fennel and red wine jus.
Posted in Pork, Uncategorized
Leave a comment
Prawn and mango salad
My version involves garlic-sauted prawn, rocket, spring onion, cucumber, coriander (cilantro) and a dressing of olive oil, soy sauce, maybe a touch of fish sauce, lime juice and sweet chili sauce.
Posted in Salad, Uncategorized
Leave a comment
Whipped Brie
Thomas Keller thought to whip cheese. It works well, except (as you can see from the photo below) you need more torque than an immersion blender offers to be able to whip Brie properly! (I burnt out one blender just … Continue reading
Posted in Cheese, Uncategorized
Leave a comment
Late night truffles
On the odd midnight, back in the glory days, making chocolate truffles or salted caramel fudge or perfecting toffee texture and flavour… was almost de rigueur.
Posted in Chocolate, Uncategorized
Leave a comment
Egg yolk ravioli
Inspired by Aki Kamozawa and Alexander Talbot of Ideas In Food, I experimented with the idea of ravioli casings made out of egg yolk. It works pretty well; just need to compose a dish now…
Posted in Egg, Pasta, Uncategorized
Leave a comment
Onions
Where would we be without the onion? Especially the caramelised onion…
Posted in Onion, Uncategorized
Leave a comment