Category Archives: Fish

Inspirations and anniversaries

Posted on March 30, 2016 by ben

Then, a little inspiration stikes, and… The porcini works well with the Trevalla, and the tarragon works particularly well with everything. A slight modification of this dish, where the pork is the rib meat, the cream uses sour cream, and … Continue reading →

Posted in Cauliflower, Cucumber, Fish, Greens, Lamb, Mushroom, Onion, Pork, Potato, Uncategorized | Leave a comment

Christmas Menu 2013

Posted on December 27, 2013 by ben

Sour cream and cold crab. Perfect with Pierre Gaillard Saint Joseph 2011. The concept was to have this with fresh figs (and rosemary and honey icecream), but it was the week or two between regional fig seasons.

Posted in Apple, Bell pepper/capsicum, Cheese, Chicken, Dessert, Eggplant, Fish, Fruit, Icecream, Lettuce, Menu, Nuts, Onion, Pumpkin, Salad, Shellfish, Uncategorized | Leave a comment

Spring GM Menu

Posted on November 30, 2013 by ben

Amuse for Sparkler Vegemite and cheese just works as a combo, although I think most diners believed the plain gougère were superior. Surf, Turf ‘n’ Garden Barramundi and bacon sandwiched together with transglutaminase (“meat glue”) and baked (slightly over-baked in … Continue reading →

Posted in Asparagus, Bell pepper/capsicum, Canapé/Hors d'œuvre, Cheese, Chocolate, Dessert, Eggplant, Fish, Icecream, Lamb, Menu, Molecular gastronomy, Pork, Uncategorized | Leave a comment

May Dishes

Posted on May 21, 2012 by ben

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 | Leave a comment

Seafood and root veg purées

Posted on July 30, 2011 by ben

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 | Leave a comment

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

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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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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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

MET Menu

Posted on June 27, 2010 by ben

Wine matching menu for M, E and T, February 2007. Apple soup, curried white chocolate foam I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate … Continue reading →

Posted in Beef, Cheese, Dessert, Fish, Menu, Pork, Scallops, Soup, Uncategorized | Leave a comment