Monthly Archives: June 2010

Whipped Brie

Posted on June 27, 2010 by ben

Thomas Keller thought to whip cheese. It works well, except (as you can see from the photo below) you need more torque than an immersion blender offers to be able to whip Brie properly! (I burnt out one blender just … Continue reading →

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Late night truffles

Posted on June 27, 2010 by ben

On the odd midnight, back in the glory days, making chocolate truffles or salted caramel fudge or perfecting toffee texture and flavour… was almost de rigueur.

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March 2006 menu

Posted on June 26, 2010 by ben

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

Egg yolk ravioli

Posted on June 26, 2010 by ben

Inspired by Aki Kamozawa and Alexander Talbot of Ideas In Food, I experimented with the idea of ravioli casings made out of egg yolk. It works pretty well; just need to compose a dish now…

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Onions

Posted on June 26, 2010 by ben

Where would we be without the onion? Especially the caramelised onion…

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Dover sole

Posted on June 26, 2010 by ben

Rusticity is often welcome and delicious.

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Foams

Posted on June 26, 2010 by ben

Foams get a pretty bad rap these days. Yes, sometimes they can look like something that’s come out of an insect orifice (in which case they probably shouldn’t be on the plate)… but they do have their place. This one’s … Continue reading →

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Baklava

Posted on June 26, 2010 by ben

With plenty of spice and honey syrup (no rose water), IMO, Greek-style is best!

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Chelsie bun

Posted on June 26, 2010 by ben

Back to childhood…

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Chinese-style pork belly

Posted on June 26, 2010 by ben

I grew up with a Chinese (Cantonese) best friend whose Dad was a chef. The influence has stayed with me ever since. I love Chinese-style pork belly: slow-braised in soy sauce, rice wine, spring onions, ginger and garlic. It’s rich … Continue reading →

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