The Fat Duck - Review

My bordering on obsession focus on Heston Blumenthal has been well documented here on Gourmet Goddess. He embodies all the things that have always excited me about food - sensuality, nostalgia, chemistry, history, science, art, alchemy and magic. I also think he has the best job in the world. He dances to his own tune, fearlessly experimenting (and sometimes failing spectacularly!) but never losing his sense of adventure. Heston's approach to food led him down the path of molecular gastronomy - and a world of food experience so different from what anyone had really done before. What he does will not appeal to everyone - some would frankly call him a bit of smart ass and just a bit too clever for his own good. Not me. He makes me think, he makes me laugh, he makes me look at food with new eyes, full of possibility.

We were so excited when we had our reservation at Blumenthal's iconic restaurant The Fat Duck confirmed. The reservation line receives over 30,000 phone calls a day - the restaurant seats 42. It was so strange to be walking through the door months after making our reservation, having travelled thousands of kilometers from Australia to England to experience The Fat Duck first hand. Excited doesn't begin to cover it!

The Fat Duck is located in the high street of the tiny village of Bray in Berkshire - far away from the hustle and bustle of London. At first glance the building is just a simple country cottage and the very subtle signage means that you could easily walk right past the place - which we did about four times! It was only when I recognised the Fat Duck logo hanging above the door that I realised that we were in the right place.

The Fat Duck Restaurant in the village of Bray

The light filled dining room is extremely simple and lacking in any kind of over the top decoraton - just a few abstract paintings, good quality linen, glasswear, cutlery and flatwear and very comfortable chairs (a must, as the tasting menu takes just over 4 hours to enjoy) The place is not large - seating 42 diners (with 50 staff to look after those diners) The atmosphere is super relaxed - it reminded me a lot of Blumenthal's other restaurant in London, "Dinner" - ultra professional, stylish and very friendly but without a hint of stuffiness. This is not a place where gentlemen need to wear a tie or ladies have to wear a tiara - in fact, I felt so relaxed that I kicked off my shoes under the table! It is clear that at The Fat Duck, it is ALL about the food, not mere window dressing.

The dining room at The Fat Duck

We were escorted to our table by Dimitri, the restaurant manager - who immediately made us feel welcome and knew that we had come from Australia and were on our honeymoon. The Fat Duck clearly pays attention to detail when it's guests make a booking! We were thrilled to be shown to what was easily the best table in the place. I'm not ashamed to admit that I had butterflies as I sat down. This was one of my "list of things to do before I die" items about to be realised. I was also a little scared - what if it was a let down? What if my adoration of Heston Blumenthal's approach to food was about to be proven to be completely hyped and misguided? It was a long weekend, so Heston was in London having a break with his family - no chance of a sighting - although I have been told that he is one of the few famous chefs who does still actually cook in his own kitchen and not just consult.

Let's just say from the start that things began well - very well indeed. Chatting to Dimitri we were astounded when he asked if we would like a tour of the kitchen, as he had identified us as cooks ourselves and big fans of Heston's work. Ok, if truth be told, I may have hyperventilated a bit when he invited us to see the kitchen! Walking into the space, I was amazed to see how small it was - and how calm all of the chefs were. They all smiled and welcomed us as they went about their tasks. Proof that great food does not need hysteria and agro in it's production.

But our tour didn't end there - who comes out from behind his workbench but Johhny Lake, Heston's Head Chef who had recently been in Australia with Heston when we saw him at the State Theatre in Sydney. Heston's talented right hand man and partner in experimentation then happily took time out to welcome us to the restaurant as well as chat about his recent visit to Sydney. We actually hit it off and ended up discussing Australian ingredients and even compared notes about the menu at Tetsuya! It was so generous for him to take the time to spend with us right in the middle of service. A completely lovely bloke.

And so to the meal. There is only one menu at this restaurant - a 14 course tasting menu (that in our case, turned into 15 - thanks to Johnny - more on that later) We enjoyed a couple of celebratory glasses of Taittinger in honour of the fact that we had finally made it to The Fat Duck - then, the meal commenced.

The meal began with a pre dinner aperitif  - nothing unusual about that - but this was an aperitif Heston style. We were offered the choice of vodka and lime, gin and tonic or Campari and soda. The aperitifs are made at the table - an aerated mixture of the advertised ingredients with the addition of egg white, which are then poached in liquid nitrogen to make an icy meringue, dusted with concentrated flavours to compliment the dish. I chose the Campari - adorned with a vibrant powder of blood orange - that cracked in your mouth like a meringue and then evaporated in an flavoursome icy vapour. It was such a strange sensation - that awakened all of your senses for the meal ahead. Andrew chose the vodka and lime aperitif. As he cracked into his aperitif, the waiter sprayed an atomiser of tangy natural lime fragrance over his head. A super fresh and zingy beginning.

NITRO POACHED APERITIFS

Vodka and Lime Sour, Gin and Tonic, Campari Soda (pictured)

Next came a beautiful royal purple chilled soup of red cabbage served with a super creamy mustard icecream that had a lovely tangy kick to it that worked beautifully with the cabbage. The flavour of the soup was very pure, with a slight astringency that made your tastebuds gear up for what was coming next.

RED CABBAGE GAZPACHO

with Pommery Grain Mustard Ice Cream

And the next course proved to be one of my favourites of the whole meal - a delectable quail jelly teamed with a crayfish cream (like a super smooth mousse) and an airy light chicken liver parfait. But that wasn't all - when the dish was brought to the table we were presented with a slab of real moss, contained in a wooden box. Sitting on top of the box was two little gel strips that were popped on the tongue as the waiter poured water on the moss - to produce a rolling mist that drifted over the table as the gel strip exuded the taste and aroma of an oak forest. It made us squeal with glee when the accompanying truffle toast was nibbled with a spoonful of the quail jelly and you were experiencing what can only be described as a magical multi sensory buzz. Breathtakingly good.

JELLY OF QUAIL, CRAYFISH CREAM

Chicken Liver Parfait, Oak Moss and Truffle Toast

Next course was one of Heston's signature dishes - his famous snail porridge. Succulent, herbaceous and frankly just delicious. The addition of shaved fennel and Iberico Bellota Ham was just the perfect with the kick ass flavour of the greenest of green porridge. I can understand why people go crazy for this dish. I am a fan of snails, and these snails were easily the best I have ever eaten - tender and gorgeous.

SNAIL PORRIDGE

with Iberico Bellota Ham, Shaved Fennel

Course number five was a beautifully prepared piece of ethical Foie Gras, seared and served with a drool worthy combination of rhubarb and a savoury combo of crispy crab biscuit and braised Kombu seaweed. Every bite elicited a sigh of delight - decadent, delicious and perfectly presented.

ROAST FOIE GRAS

with Rhubarb, Braised Konbu and Crab Biscuit

Blumenthal's love of "Alice in Wonderland" was the inspiration for the next dish. Some of you may recall it from his TV series "Heston's Feasts". I think Heston's own words describe this dish best -

"I love this dish because you're lifting something out of a fairytale but it's also got a bit of recipe history in there.

In the Victorian times, turtle soup was very popular. It fell out of favour for cost reasons and was replaced with mock turtle soup. This was a consomme with a calf's head, maybe a calf's foot, and root vegetables like turnips, swede and carrots. That's why in the Alice in Wonderland illustrations the Mock Turtle has a calf's head and feet.

At the time, the French nicked it and it became very fashionable in Paris. It's best described as a light, meaty, fragrant broth. You can see why it caught on.

In Alice, the Mad Hatter dunks his fob watch in the tea. So at the Fat Duck we made a fob watch from freeze dried, reduced, concentrated stock and wrapped it in gold fleck. It comes with a teapot and when you pour hot water on, it dissolves into this beautiful clear brown consomme with gold leaf. We serve it with a Mock Turtle egg, which is a turnip mousse with a swede puree, and little enochi mushrooms to signify the Caterpillar's toadstool.

Alice has been a favourite book of mine for a while. I love the way she makes reason in a completely unreasonable world. I think cooking is like going down a rabbit hole into a wonderland - the sense of discovery, the way that things are not quite as they seem. "

MOCK TURTLE SOUP (c.1850)

with "Mad Hatter Tea" - before infusion

The flavours in this dish, particularly the amazing concentrated broth just blew me away. I loved the presentation and the interactive element of making your "tea" in the cup and then pouring over the gold leaf strewn liquid over the bowl. It was whimsical and definitely had the wow factor.

MOCK TURTLE SOUP (c.1850)

with "Mad Hatter Tea" - after infusion

Course number seven - the dish I had come thousands of miles to eat and that was at the top of my "dishes I want to eat before I die" list. To be honest, I was a bit apprehensive. A hell of a build up - and what if it didn't deliver? The Sound of the Sea is one of Blumenthal's most famous dishes. A multi sensory experience designed to activate memory and to transport you to another time, another place. The course begins when a waiter brings you a large seashell, into which is place a small ipod and a set of earphones.

Next, comes the dish itself - the seashore on a plate (edible "sand", sea foam, sea creatures, seaweed and all!) On go the earphones and the soundtrack begins - the sound of the ocean, the wind, the sea birds, the waves crashing. From the first mouthful, this dish takes you to another dimension of dining. The fish is so fresh it tastes as if it just jumped from the sea onto the plate - the different textures are thrilling to the palate - the crunch of the seaweed, the salty foam that has not just the aroma, but the taste of sea air, the delicious "sand" that makes you want to lick the plate.

"SOUND OF THE SEA"

The sound aspect of the dish is not just some theatrical affectation. It places you in a different headspace, where all of your senses are heightened. You find your own seaside memories flowing through, an overwhelming sense of nostalgia - extremely emotional actually (my husband Andrew also felt this strong emotional reaction and said later that you forgot that you were seated at a dining table altogether, so strong was the response to the dish) The Sound of the Sea was more than I could have wished for.

Served with SOUND OF THE SEA

- sea soundscapes to put you right there!

Staying with the seafood theme, our next course was a beautifully presented and decadently unctuous dish of salmon in a stunning liqurice gel that worked superbly with the fish. The vanilla mayonnaise had me immediately deciding to attempt to make my own at some point - the vanilla lifted it out of the ordinary - so fragrant and lovely.

SALMON POACHED IN A LIQUORICE GEL

with Asparagus, Vanilla Mayonnaise and Golden Trout Roe

Course number nine - a swoon worthy concoction of pigeon - cooked superbly and teamed with a blood pudding that was as smooth and rich as a chocolate ganache. Add some pigeon "crackling" to add yet another texture and the serve it with a lip smackingly savoury creamy risotto of spelt and umbles (the liver, heart and kidneys of the bird) risotto and you have a dish to savour.

ANJOU PIGEON
Blood pudding, Risotto of Spelt and Umbles, pigeon crackling

After consuming courses with such complex flavours and textures, we assumed we were being given a bit of a break when we were presented with a simple unadorned glass of tea. But this is Heston Blumenthal we are talking about and all is never as it seems. As we took the first sip of tea, something bizzare happens - is this tea hot? is this tea cold? Why is one side of my mouth warm and the other cold? Slowly it dawns on you that the tea is both - in the same cup. And it is divided vertically. One half of the cup is hot and one half is cold. We both start giggling with delight and can't wait for the next sip to feel the sensation again.

HOT AND ICED TEA

a little something to totally mess with your head - and your tastebuds!

Now for something sweet - Heston's take on a recipe from 1660 - Taffety Tart. Impossibly thin layers of puff pastry with a rich caramelised apple through the layers and the addition of a very aromatic mixture of fennel, rose and lemon. Add an intensely flavoured and velvety blackberry sorbet and you have a dessert to die for.

TAFFETY TART (c.1660)
Caramelised Apple, Fennel, Rose and Candied Lemon, Blackberry Sorbet

The next dessert dish I remember from the series "The Search for Perfection". In this case, the perfect Black Forest Gateau. (Note the addition of a wedding congratulations message from the kitchen!) Technically, this dish is very complicated - the perfect layers, the refined flavours - I remember seeing Heston prepare this on the show. As you relish each bite, with a gorgeous Kirsch icecream, a waiter sprays the air with the aroma of The Black Forest. Magic.

THE "BFG"

Kirsch Ice Cream and the smell of the Black Forest

- note the wedding congratulations

At this point, Dimitri the restaurant manager arrives at our table to inform us that Johnny (Head Chef) wanted to do something extra just for us as a treat. We are to have an additional dessert course, comprising of a dish that has only just recently been taken off the menu after a long period as one of The Fat Duck's signature dishes. I was thrilled when I learned that we were about to experience Heston's Bacon and Egg Icecream! Made by Dimitri at our table, the process begins with the breaking of special labelled "Fat Duck" eggs into a copper pan (the original egg contents have been removed from the shells and then replaced with the egg and bacon icecream mixture - but they look like standard eggs) The eggs are broken into the pan and then liquid nitrogen is added to "cook" the icecream. All very dramatic - lots of icy "smoke" and a crackling sound that really does sound like eggs frying. It is then served on a tiny caramelised piece of Brioche and maple cured crispy bacon. Bacon. Eggs. Dessert! Delicious, sweet, smoky, crispy, creamy. Yum.

EGG AND BACON ICECREAM

Compliments of The Fat Duck and made at our table just for us!

Next we have Heston's twist on the classic lolly - Wine Gums. This time however, he takes some of the finest whiskies in the world to create a tasting selection of Whiskey Gums. Presented on a standing framed map of their origins and stuck onto the glass, you peel them off and enjoy. Admittedly, I'm not a huge whiskey fan, but I loved these gums and the very different character of each of the whiskies. Some tasted almost sweet, like honey, some of peat moss or heather - all delicious.

WHISKY WINE GUMS

And to our final dish - we were presented with a pink and white candy striped bag, containing our final course - "Like a Kid in a Sweet Shop". To me, this dish really embodies Heston's personality - full of childlike wonder and enthusiasm and that sense of nostalgia.

"LIKE A KID IN A SWEET SHOP"

Inside the sweet bag - a delectable apple pie caramel with the Alice in Wonderland-esque tag - "Eat Me" - which you do, edible wrapper and all! The wrapper is laced with malic acid that generates saliva and heightens the apple flavor. A pouch of coconut "tobacco" (a very English sweet that I don't remember having when I was growing up in Australia) infused with real Black Cavendish Tobacco. Then, a superb aerated chocolate containing an intensely flavoured manadarin gel and then finally, my favourite - the Queen of Hearts Tart. Another Alice reference and a feat of technical precision. A paper thin playing card, containing a fine layer of sweet tart pastry and strawberry jam, then coated in white chocolate and painted with the Queen of Hearts herself. The Queen comes in her own wax sealed envelope.

THE QUEEN OF HEARTS

and the kid in a sweet shop menu

I have heard some critics say that Heston Blumenthal is a bit too clever for his own good, that his obsessive experimentation and unconventional ways are just a kind of affectation. It is true that his food is not going to appeal to everyone. However, his multi sensory and interactive approach is not just showmanship or smoke and mirrors. It is based on the very solid foundations of old school flawless technique, as much as it is scientific knowlege and a fearless spirit of exploration. There is simply no-one like him and his food is like none that I have ever experienced.

Heston Blumenthal 

I have always believed that food is more than what we eat to stay alive. It is our history, it is a form of art, it is infused with our culture and our relationships. It is a clue to how we experience the world and what we hold sacred or taboo. It is science and alchemy and sensuality and sometimes, it can be magical. My meal at The Fat Duck was all of these things - yes, it tasted incredible, but it also made me laugh, made me almost ache with nostalgia, heightened my senses and transported me to misty forests, glistening foam edged seashores, childhood sweet shops and Mad Hatter's tea parties. An experience that I will never forget.

For more information on the restaurant how to get reservations (good luck!) visit The Fat Duck website:  http://www.thefatduck.co.uk/

******

Review - Dinner by Heston Blumenthal

It was the eve of the royal wedding in London and the city was buzzing. We were too, but for an entirely different reason - we had a reservation at Heston Blumenthal's new restaurant, Dinner. As we sped through the crowds of people and the Union Jack bunting towards the fabulous Mandarin Oriental Hotel our excitement was palpable.

The concept for Heston's new venture is simple - to preserve and celebrate English culinary history by preparing old recipes, some from as early as the 14th century and serving them in a modern way for modern diners.

Walking into the hotel, you are blown away by lush opulence - but Heston has chosen a pared down, quite simple style for his dining room. Light filled and with a view of Hyde Park, the simple wood tables (sans table linen) and leather finishes give the restaurant a lovely sense of space. Staff in long elegant grey aprons oversee the dining room while the chefs work in the open kitchen, which you can see from the dining area depending on where you are sitting. No tizz here - a relief, because you can relax and just settle right in to enjoy the whole experience. It is a beautiful space and a perfect setting. I loved the quirky "jelly mould"'lights that were dotted around the dining room.

The stylish dining room overlooking Hyde Park

The open kitchen where you can watch the chefs at work

So, to the food...... Our Dinner experience began with one of Heston's signature dishes - meat fruit. Fans of the TV series "Heston's Feasts"will recall the creation of this dish in the episode that covered food from the middle ages. It is an absolute triumph of taste, form and texture - the mandarin jelly a perfect foil for the impossibly velvety rich meat filling. I have never eaten anything with such a sublime texture - as the first dish on the menu, it was setting the bar very,very high.

Meat Fruit (c.1500)Mandarin, Chicken Liver Parfait
served with Grilled Bread

The second entree was a delightfully light and fresh tasting dish of roasted scallops, cooked to perfection and presented with an amazing "ketchup'' of cucumber. The flavours were extremely subtle and light on the palate, with the slightly astringent addition of borage - a herb we do not use often in Australia - that has a lovely cucumber-esque flavour that worked beautifully in the dish.

Roast Scallops (c.1820)Cucumber Ketchup and Borage

A large selection of the mains on offer centred on meat and game - first, we chose the spiced pigeon with artichokes and ale. The pigeon breasts were moist and succulent with a delicious aromatic character that worked so well with the perfectly prepared young artichokes. The ale gave the dish a lovely slightly honey character that was just beautiful. A stand out dish for me, without a doubt.

Spiced Pigeon (c.1780)Ale and Artichokes

Next came a beautifully cooked sirloin of Angus beef, served with rich slivers of bone marrow that melted into the flesh like butter. Swoon. The marrow lends a richness to the meat that blended beautifully with the red wine jus that was provided seperately in a jug, to dispense as desired. The addition of a mushroom ketchup from a 17th century recipe made this dish really shine. Simple, but perfectly executed. It was served with triple cooked chips (Heston fans will recognise these from his "Search for Perfection" TV series) Is it possible that Heston has created the perfect chip? I think the answer is yes.

Sirloin of Black Angus (c.1830)

Mushroom Ketchup,Bone Marrow 

served with Red Wine Jus and Triple Cooked Chips

Triple cooked chips - the crispiest, most delicious chips in the cosmos!

On to dessert, and another of the restaurant's signature dishes - Tipsy Cake. A 17th century recipe that marries a stunning custard filled yeasty pudding with slow cooked pineapple and caramel. Swoon worthy. Back in the day, pineapple was a rare and exotic ingredient and to serve it was a show of wealth and position. I certainly felt like a queen eating it. 

Pineapples being rotisseried for inclusion in the Tipsy Cake

- they are cooked and basted in caramel for 4 hours

Tipsy Cake (c.1810)Spit Roast Pineapple

Our second dessert was a knockout - a pretty and delicate looking suet crust that contained a molten heart of caramel and lemon. Served with a jug of pure Jersey cream, it was heaven on a plate.

Baked Lemon Suet Pudding (c.1630)
with Lemon, Caramel and Jersey Cream

Finally, we enjoyed an amazing white chocolate and Earl Grey tea ganache served with a buttery caraway seed shortbread. Creamy and so aromatic, it was a perfect end to the meal.

White chocolate and Earl Grey Tea Ganache

with Caraway Shortbread

Dinner by Heston Blumenthal is a must do if you are visiting London. Although housed in the magnificent (and very posh!) Mandarin Oriental Hotel in Knightsbridge, it lacked pretention but delivered on quality and substance. Special mention should be made of the exceptional service - the staff were outstanding - knowlegeable, friendly and true professionals. From the initial booking process, the service throughout the meal, to the final farewell at the door, the whole experience was just wonderful. They even knew we had come all the way from Australia and they certainly made it worth the trip.

I love the idea that Heston has chosen to preserve and celebrate the cuisine of his English ancestors in such a glorious way. The menu is very accessable (he saves the really way out stuff for his iconic restaurant, The Fat Duck) so I think his potential diners are a much wider audience than those who would consider going to The Fat Duck. And people are going in droves - we were told that Dinner is booked out until August. Price wise, it is a lot cheaper than the Duck - although by no means cheap. The meal with wine and pre dinner drinks came to 200 pounds. But he does offer a 3 course set menu for 28 pounds. My feeling though, is that if you have managed to get a reservation, then a la carte is the way to go, so that you can choose what you like.

We walked away into the London spring sunshine warm and satisfied with big smiles on our faces - our Dinner experience an experience to remember. And I think I love Heston a little bit more.

In two days we are driving to the village of Bray where we have a reservation at the iconic Fat Duck - one of my " things to do before I die" experiences that fills me with so much excitement. My next report will be a review of The Fat Duck, so stay tuned. Until then - Bon Appetit!

******

The Gourmet Goddess gets hitched!

Well everyone, it is now official - Andrew and I were married last Saturday 16 April. Our wedding was simply magical - and more wonderful than we could have ever planned. We are still getting feedback from our loved ones who are saying that it was the best wedding they had ever attended - and one of the most unique. I think the best description of the day that captures the atmosphere was from my dear friend Victoria, who said that it was like an enormous "love bomb" went off in the room. There was so much joy and so much positive emotion and Andrew and I both felt so blessed to share such a beautiful moment in our lives with all of our nearest and dearest.

We had the amazing experience of being married by Andrew's mum Kate, who is a marriage celebrant, which gave such a personal touch to our ceremony. Our marriage included an ancient Celtic "Cup of Life" ritual, A beautiful Pagan blessing and the vows to one another that we created ourselves. There was also plenty of music provided by our muso friends - including a rocking wedding march played on electric guitar by Vaughan - and a beautiful rendition of "Here Comes the Sun" as we signed the wedding register, by our friends Greg and Damon. Being Beatles fans, we went for Beatles inspired wedding favours, which Andrew designed and that we had made for the occasion - they said it all really.....

All of our guests got one of these

Food wise, for our wedding, we wanted to avoid the whole alternating "beef or chicken" formal option that most sit down wedding receptions seem to have (or at least most of the ones I've been to!) and we also didn't want to go for a buffet, as we wanted our guests to be served at their tables. We came up with a great idea that gave our guests the variety of a buffet, with the table service and sense of occasion of a formal sit down dinner - the solution was tasting plates. For the main course, we chose a selection of delicious food to cater for a variety of tastes and had the platters served at the table, where people could graze on whatever took their fancy. A perfect solution that was also very sociable, as our friends and family shared platters, drank wine and enjoyed each other's company in a relaxed way. It was like a big shared family table that included everyone.



We held our wedding and reception at the same place - a Georgian mansion surrounded by acres of parkland that is currently the home of the NSW Writer's Centre in Rozelle. It meant no extra travelling and we could flow from the ceremony to the reception seamlessly. We opted to serve our entrees as canapes, with drinks right after the ceremony. It was a great choice, as we could mingle with our guests before sitting down to dinner. We allocated guests to their own tables, but chose not to allocate actual seats at the table, allowing people to sit with whoever they wanted. It took a lot of pressure off, not having to do a seating plan as such, and it encouraged mingling and a more relaxed atmosphere.

The Bride and Groom

We decided early on to scrap the whole idea of a wedding cake (ludicrously expensive and really, who wants wedding cake when you have just eaten a full dinner and had bucketloads of champagne?) instead we chose to serve three different desserts to the tables in canape form - again allowing our guests to choose what they wanted - they could have one dessert or all three if they felt like it.

Our caterers, The Roo Brothers (yes, the name is an Australian take on the famous French culinary figures, The Roux Brothers) were absolutely brilliant. As well as creating gorgeous food, John Paul and his great team were also incredibly flexible and open to what we wanted to create. Everything went so smoothly and without a hint of fuss and their communication with us was outstanding. The wait staff on the night were brilliant - friendly, efficient and professional.  And best of all, we got great feedback from our guests about how much they loved the food. If you are looking for a caterer in Sydney, we highly recommend them. Visit their website for more information: http://www.theroobrothers.com.au/


So, what did we actually serve you ask? Here is what Andrew and I, along with our 70 guests, enjoyed on our wedding day.....

Our Wedding Menu

16 April 2011

Entree Canapes

smoked eggplant and herb tartlet

with sour cream & parmesan fondant and red pepper chutney

pomegranate malasses glazed duck

on a sesame seed praline with lime zest

pork belly

with sweet sherry glaze and apple compote

seared tasmanian scallops

with truffle pea puree

Sharing Platters

risotto cake

with mushroom, asparagus and parmesan

lime and lavender corn fed chicken

with a pomegranate glaze

wattle seed and juniper berry crusted beef

with baby vegetable and wild rocket salad, topped with Illawarra plum jam

king fish

with a brandy and saffron buerre blanc

Accompaniments

salad of butternut pumpkin, tatsui, red onion and cherry tomato

with poppyseed and lime dressing

salad of rocket,pear,walnut and parmesan

with a balsamic glaze

asparagus and green beans

Something Sweet.... 

creme brulee

raspberry sorbet

lemon tarts

 

 

 

Menu highlights for me were the Tasmanian scallops, the creme brulee and the beautiful Kingfish.

 

We are now in the process of the final packing for our honeymoon and getting ready to jump on our 9.30 flight to Paris tonight. We will be away for 5 weeks, enjoing the most romantic city in the world, as well as London - where we have manged to secure a reservation at Heston Blumentahl's iconic restaurant, The Fat Duck - as well as his new restaurant, Dinner by Heston Blumenthal. After that we are driving up to Liverpool for a bit of a Beatles pilgrimage, then on to the rollicking town of Glasgow for a few days soaking up the amazing art scene there, as well as their live music. Our journey will then take us further north to Inverness, where we get to spend a week with my gorgeous sister and her husband (also called Andrew!), then a weekend on the Isle of Skye before driving south again to London - but not before stopping off in Cumbria to stay in a real castle, the amazing Augyll Castle in the Lakes District. Our final few days overseas will be spent back in Paris, before flying home.

 

So, there is a lot on the agenda. We will be taking a laptop with us and I'm sure that I will be checking in with you all from time to time while we are away, hopefully posting a few pics too - so visit GG from time to time to see what we are up to. When we arrive home, I will be sure to tell you all about our adventures (particulary the food ones) in more detail - but until then, Bon Voyage until the end of May!

 

*******

 

 

Exotic and Aromatic

Okra is one of those ingredients that doesn't seem to pop up on Australian menus very often. Lots of people seem a bit nervous about how to prepare this exotic looking vegetable, however it is eaten all over the world. You will find it in all kinds of cuisines - particularly in Africa, South America and the Carribean. Okra is actually related to the hibiscus flower, growing in particularly well in in hot climates. I really love the slightly herbaceous flavour and the soft, yeilding texture of the okra pods and they really soak up any spice or flavouring that you cook with them.

One of my favourite ways to serve okra is with a heavily aromatic mixture of spices and minced beef. The dish packs a huge flavour punch and is beautiful served with nutty brown rice. Now is the perfect time to cook okra, as it is in season and easy to find. Choose pods that are bright green and firm - smaller pods will be more tender than the larger ones, so I tend to go for the smaller size.

The generous use of spices in this dish marry so beautifully with the okra, and the result is a delicious exotic but super easy dish to prepare. If you have never tried okra before, this could be a nice introduction.....

Aromatic Beef with Okra

You will need: 300g minced beef, about 10 pieces of okra, 1 red onion, 1/2 red capsicum, 1 medium zucchini, 2 tablespoons vinegar, 1 cup beef stock, 3 cloves garlic finely chopped, 1 red chilli finely chopped, 1 tin diced tomatoes (choose a good quality Italian brand), a handful of fresh dill, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons sweet paprika, 1/4 teaspoon cinnamon powder, olive oil, salt and pepper to taste.

Method: Slice the okra diagonally, so that each piece becomes two pieces. In a bowl, combine the okra with the vinegar and a few pinces of salt. Mix it through well with your hands and then set the okra aside.

Chop the red onion, zucchini and capsicum into small cubes. Heat a splash of olive oil in a pan and add the onion. Cook on a moderate heat until it begins to soften. Add the cumin, coriander, cinnamon, paprika, chilli and garlic and cook for a couple of minutes until the aroma starts to release.

Add the minced beef and cook very thoroughly until it is browned. Drain the vinegar from the okra. Add the okra, zucchini and capsicum to the pan, combine and cook for another few minutes. Finally, add the tomatoes and the beef stock. Simmer for about 20 minutes, until almost all of the liquid is absorbed. Check for seasoning and add salt and pepper if needed. Also feel free to ramp up the chilli for an extra spicy version.

Just before serving, stir through the fresh dill. Serve with rice (I prefer brown rice for this, it has a great nutty flavour)

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Turkish Delight-a-rama!

I love eating with my hands and sharing food, and there is no better dish suited to both of these things than the fabulous flavoursome Turkish Pide. I would never have considered making it at home - assuming that it would be difficult to get right - however once I looked at the ingredients and did a little research, I discovered that it was in fact pretty straight forward. Sure, it involves dough and yeast and time for the said dough to rise, but apart from that it was easy peasy.

You could use any fillings that take your fancy - I decided on a classic spinach and feta and a hot and spicy chorizo and chilli/tomato version. Both were really delicious. These pide would be great party food - make up the dough beforehand and let people create their own toppings. Crank up the oven, show people how to assemble the pide and away you go!

As you all know, I do not profess to be a baker of any kind - it usually looks a bit too precise and fiddly to me. I'm more of a touch it, taste it,create it as you go kind of cook. I did however really enjoy the process of making the pide - there was something so tactile and satisfying about rolling up my sleeves and kneading the dough, feeling it change in texture from a firmish lump to a soft, stretchy one. All very rustic and wholesome - I felt like I was in some Turkish mountainside farmhouse with a wood fire burning and sheep grazing outside. So, I urge you all to go forth and get in touch with your inner Turkish baker and give these pide a go. They are delightful.

Pide

Spicy Chorizo and Spinach and Feta

You will need:

For the pastry: 1 cup milk, 60g butter, 1 1/2 teaspoons caster sugar, 7g (1 sachet) dried yeast, 4 1/2 cups plain flour, 1 egg yolk, 2 teaspoons salt.

My fillings: 1 Chorizo, 1 cup mozzerella cheese, 1 cup nepolitana sauce, 1 cup cooked spinach, 1/2 cup crumbled feta cheese, salt and pepper, 1 lemon and 1 teaspoon parsley to serve (optional)


Method: Place the milk and butter in a saucepan and warm over a low heat for a couple of minutes until the butter has melted. Do not over heat the milk. Set aside.

Combine sugar and half a cup of lukewarm water in a small bowl. Scatter over the dried yeast. Set aside for about 8 minutes until the mixture looks a bit foamy on top.

Combine the yeast mixture and the milk in a large bowl. Add the flour and 2 teaspoons of salt and mix well to form a dough. Clean hands are best for this.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic. This will take between 7 and 10 minutes. Roll the dough into a ball, place in an oiled bowl. Cover with plastic wrap and place in a warm place to rise for about an hour. The dough should double in size.

Preheat the oven to 200C.

Once the dough has risen, divide it into 4 pieces. Roll into an oval shape. Top with your desired fillings (or mine), leaving a 2-3 cm border around the edges of the pide. Fold over and "pleat" the edges to partially enclose the filling.

Whisk together the egg yolk with 1 tablespoon water and brush the edges of the dough with this mixture.

Place on baking trays lined with baking paper and cook for about 20 minutes, until golden. If you are using two shelves of the oven, it is a good idea to swap the trays over halfway through the cooking, so that the pide are cooked evenly.

Remove from the oven, slice and serve right away. I like a squeeze of lemon and parsley over mine.

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