Category Archives: Leek

Seafood and root veg purées

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

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

An Italian Philosophy

I have realised of late how much my recent approach has been influenced by Italian aesthetics. When short of time for haute cuisine prep, and yet aiming for multi-course menus, and having access to some high quality ingredients, it just … Continue reading

Posted in Fruit, Leek, Lobster, Shellfish, Veal | Leave a comment

Christmas dinner

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

Posted in Beetroot, Dessert, Fruit, Lamb, Leek, Menu, Shellfish, Uncategorized | Leave a comment