Category Archives: Shellfish

Christmas Menu 2013

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

‘The Sea’

Like so many dishes, this is at the concept phase of its evolution and I’m not sure it will make it any further – at least, if it does, it will seem like a completely different creature to its ancestry. … Continue reading

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Christmas Menu 2012

White truffle custard, mushroom ragu From the first time I made Thomas Keller’s white truffle custards I served them with a mushroom “ragu” rather than Keller’s black truffle “ragu” of veal stock base. I feel mushroom and truffle is a … Continue reading

Posted in Beans, Cheese, Dessert, Duck, Egg, Eggplant, Fruit, Lamb, Lobster, Lobster, Menu, Mushroom, Mussel, Rhubarb, Salad, Shellfish, Strawberry, Uncategorized | Leave a comment

March Menu 2012

Oyster risotto I was trying to think of a starter that was reasonably filling and could accompany Chablis… Arborio rice (naturally) stirred endlessly while vegetable and shellfish stocks and white wine are continually added and reduced. Then, for the last … Continue reading

Posted in Cheese, Chocolate, Dessert, Fig, Lettuce, Menu, Mushroom, Nuts, Rice, Shellfish, Uncategorized | Leave a comment

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

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Crab salad

Crab meat, avocado, rocket/Cos, cucumber (not in photo) – all to fine dice/loose chiffonade – and a dressing of mayo, mustard and a light vinegar (like cider or rice wine), and some olive oil to maybe loosen it a little, … Continue reading

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