Monthly Archives: April 2011


Shola Olunloyo continues to inspire… available ingredients influence… ideas fuse… Pretty good with an (off-dry side of dry) Savennières.

Posted in Apple, Bell pepper/capsicum, Fig, Greens, Nuts, Olive, Pork, Uncategorized | Leave a comment

Coffee Roasting: Sulawesi Toraja

I am continuing to enjoy Indonesian coffees. This is a Grade 1 wet processed bean that benefits from a slow roast at low heat (especially in the early stages and between 1st and 2nd cracks). Just into second crack here, … Continue reading

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Know your ingredients

Prawn/shrimp intestines taste shitty, and the green core of sprouting garlic tastes vegetal-rancid. Small components can have impact; it pays to be aware of the quality of your ingredients and respond accordingly.

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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

Duck and figs

I had always been interested by Thomas Keller’s dish of five-spiced roasted lobster with Port-poached figs and duck foie gras. Finally having access to some fantastic figs, I thought to pair them with duck. The figs are oven-braised in Port-style … Continue reading

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