Category Archives: Sorbet

Australia Day Menu

Australia Day means lamb, not so much because Sam Kekovich tells (Anglo?) Aussies it does. More because, of all the readily available meats available in Australia, lamb is possibly the best. But before the lamb, a seafood starter. Every time … Continue reading

Posted in Beans, Cheese, Dessert, Eggplant, Fennel, Fruit, Lamb, Menu, Mussel, Sorbet, Uncategorized | Leave a comment

Lamb and more lamb, herbal sorbet

Salad of lamb’s liver, rocket, quince, onion, rocket, crutons, walnuts Lamb’s liver: flash fried. Quince: poached in red wine and cinnamon. Onion: slow fried with Sherry. Crutons: fried with mustard and cider vinegar. Plus rocket, sage leaves, roasted walnuts, and … Continue reading

Posted in Lamb, Lentils, Lettuce, Nuts, Onion, Quince, Rhubarb, Sorbet, Strawberry, Uncategorized | Tagged | Leave a comment

Early Spring Menu

Starter The Tapanappa Pinot Noir 2010 from Parawa, Fleurieu Peninsula, South Australia, had a nice nose of very dark cherry, some dry brown leaves, a touch spice (cinnamon-like). I’d like to see more texture on the palate (which was also … Continue reading

Posted in Brocolli, Canapé/Hors d'œuvre, Cheese, Coffee, Dessert, Eggplant, Fruit, Grapefruit, Ingredient, Kiwifruit, Lamb, Menu, Nuts, Pea, Sorbet, Uncategorized, Zucchini | Leave a comment

Sorbet-making for nerds

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

Posted in Sorbet, Uncategorized | Leave a comment

TGRWT: Banana sorbet, parsley rum syrup

Martin Lersch (of Khymos blog) set up a blogging event called They Go Really Well Together (TGRWT). TGRWT explores experimentation with ingredient pairings based on odorant chemistry, the idea being that certain aromatic chemicals work in synergy. (Martin has a … Continue reading

Posted in Sorbet, Uncategorized | Leave a comment

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

March 2006 menu

Haggis balls with whisky broth and neep powder It wasn’t Burns Night, of course, but reinterpreting (at least a little) a Scottish classic was fun. The balls were deep fried (of course, this is Scottish fare!), the swede dehydrated and … Continue reading

Posted in Beetroot, Canapé/Hors d'œuvre, Cheese, Dessert, Fish, Grapefruit, Menu, Salad, Sorbet, Uncategorized, Venison | Leave a comment