Category Archives: Shellfish

Christmas Menu 2012

Posted on January 23, 2013 by ben

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

Posted on March 31, 2012 by ben

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

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

An Italian Philosophy

Posted on March 19, 2011 by ben

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

Posted on December 26, 2010 by ben

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

Crab salad

Posted on November 28, 2010 by ben

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 →

Posted in Salad, Shellfish, Uncategorized | Leave a comment