Category Archives: Uncategorized

Dover sole

Posted on June 26, 2010 by ben

Rusticity is often welcome and delicious.

Posted in Fish, Uncategorized | Leave a comment

Foams

Posted on June 26, 2010 by ben

Foams get a pretty bad rap these days. Yes, sometimes they can look like something that’s come out of an insect orifice (in which case they probably shouldn’t be on the plate)… but they do have their place. This one’s … Continue reading →

Posted in Molecular gastronomy, Uncategorized | Leave a comment

Baklava

Posted on June 26, 2010 by ben

With plenty of spice and honey syrup (no rose water), IMO, Greek-style is best!

Posted in Baking, Uncategorized | Leave a comment

Chelsie bun

Posted on June 26, 2010 by ben

Back to childhood…

Posted in Baking, Uncategorized | Leave a comment

Chinese-style pork belly

Posted on June 26, 2010 by ben

I grew up with a Chinese (Cantonese) best friend whose Dad was a chef. The influence has stayed with me ever since. I love Chinese-style pork belly: slow-braised in soy sauce, rice wine, spring onions, ginger and garlic. It’s rich … Continue reading →

Posted in Pork, Uncategorized | Leave a comment

David Everitt-Matthias’ chocolate délice

Posted on June 26, 2010 by ben

David Everitt-Matthias’ Essence is a fantastic book showcasing modern British haute cuisine. I particularly love this book because, like him, I have a love of the hedgerow and I also enjoy drawing on traditional British ingredients and preparations. It contains … Continue reading →

Posted in Dessert, Uncategorized | Leave a comment

Cheesemaking: Feta

Posted on June 26, 2010 by ben

I love quality Greek feta. It’s not easy to find feta that balances creaminess, saltiness, acidic bite/piquancy, and a just-firm-enough texture; which are the qualities I look for. For me, it has to have what I call a “belly of … Continue reading →

Posted in Cheesemaking, Uncategorized | Leave a comment

Water of life

Posted on June 26, 2010 by ben

On a particular day (actually, due to volume constraints it was completed over two or three days) back in February 2005, I again blessed the Italians. A simple peaty mash that was passed through twice (“double…”) and hit with some … Continue reading →

Posted in Other, Uncategorized | Leave a comment

Wine matching dinner

Posted on June 26, 2010 by ben

The menu for a wine matching dinner with fellow wine geeks (February 2006) comprised: White truffle custard with mushroom ragout Based on the French Laundry’s, but with a mushroom ragout instead of their black truffle ragout. I like it this … Continue reading →

Posted in Beef, Canapé/Hors d'œuvre, Dessert, Menu, Pheasant, Salad, Scallops, Uncategorized | Leave a comment

The versatility of scallops

Posted on June 25, 2010 by ben

I love how versatile scallops can be with flavour pairings. I went through a bit of a scallop experimentation fad (“session working with scallops”) some years ago. The first essentially became a “signature dish” of mine, except below it looks … Continue reading →

Posted in Scallops, Uncategorized | Leave a comment