Monthly Archives: July 2015

Restaurant Revolution ADL – where I get to be a snobby snob snob

Leave a reply

It’s a little different from Masterchef. It’s a little different from My Kitchen Rules. It’s a real pop up restaurant that you get to eat at!

When I first saw the shed present on my way to the markets, I thought, that looks interesting. Then ignored it for a good while.

After a while, I decided it was worth checking out what this commotion was all about. It’s yet another reality TV cooking show, but appears to focus on the setting up of a restaurant and running its everyday matters, rather than a pure amateur cooking competition. I believe the contestants could be people who already worked in a restaurant, but couldn’t be high profile or head chefs. Having had my fair share of dining experiences (mostly high end), I decided I’d give it a go and taste the food there. I agonised for a while how I’d judge the place (for my own purposes, not anything to do with the actual show rules) – would I compare it to an average restaurant? Would I compare it to a fine dining establishment? Was it going to be a disaster where I was left for hours without food?

There was only one way to find out!

Continue reading →

Pretending to be a chef: Truffle steak tartare

Leave a reply

I promised myself last year that I wouldn’t buy truffles again – they are so fragrant, but so expensive! And I can’t afford to be poor right now. But trufflemania is on, and having watched Chef’s Table, I couldn’t resist buying some again. I had my eye on some Tasmanian winter truffles, but when I went and asked, they were all sold out! So I asked about the WA truffles they had and how they were different. The shop owner mentioned that this was the first time they stocked WA truffles because they were of a good quality for their price this year. He explained that previously, he didn’t buy them because the supplier mixed all different regions into their stock, so it was impossible to tell where the truffles were from, and therefore the quality.

He also mentioned that I had to use more than I would for a Tasmanian truffle, but it was also $1000/kg cheaper than a Tasmanian truffle. I love how truffles are described in thousands of dollars per kilo, it’s hilarious! So, I was satisfied and more educated as a result of his explanation, and could comfortably buy these knowing they weren’t as good as other truffles I bought, but that they were good for their value. And he got me (almost) whole ones from a jar full of truffles, and I could smell the aroma from the other side of the counter! It was so lovely!

Very happy with my truffles and planning to add them to pasta, I figured it was also time to once again test my knife skills and make some steak tartare.

Continue reading →

Pretending to be a chef: Reserve banquet

Leave a reply

The markets yielded a very rare opportunity: Port Lincoln sashimi grade blue fin tuna. It was placed right next to the standard tuna I buy – a yellowfin tuna, and the blue fin was paler, indicating it was fattier. I decided I’d fork out the $80/kg and give it a go, since I had a knife that was keen to cut. There happened to be Port Lincoln sashimi grade kingfish too, so I had an idea forming. There wasn’t any black caviar, so instead of choosing red, I went for the Huon Reserve hand milked salmon caviar, just because I could. It resulted in a four course meal!

Curvature: blue fin tuna, kingfish, salmon caviar Continue reading →

Cooofffeeeee?

Leave a reply

Dear diary,

Today was a good day. I got up early to make dashi broth so that I could get a pandan infusion going. Then I went to Bar 9 where Ian greeted me and gave me some guest coffee: Honduras Las Moras CoE#4 2014 roasted by Nozy Coffee and described how it was roasted a little darker but not charry. I liked it. I want to go to Japan again. I then chose Bolivia Estanislao Pununi because I really liked it when Artificer made it. Still as sweet and bright, I really like this Bolivian coffee.

Then I shopped and came home, realised I had way too much watercress and snow pea tendrils because all I wanted was two “arching” tendrils with pretty leaves for the dish I was going to make.

I marvelled at the 200g sashimi grade Port Lincoln blue fin tuna I bought for $79.99/kg and was very glad I chose that over the standard cuts of yellowfin tuna; there was a marbling to the flesh that made it taste great!

I cut up a lot of fish and made dashimaki tamagoyaki for the first time. It was a bit too sweet and kept breaking up when I tried to roll it, but the texture was there even though it was a chaotic swirl rather than orderly swirl. It also offset the fish very nicely in the chirashi that I made.

My knifework isn’t great but I’ll keep working on it.

My food actually tasted as good as it looked today, which was better than last week where it tasted worse than it looked.

I’m thinking about buying truffle next week for a beef tartare and call the dish “black gold” because I had this hilarious and useless idea to add gold leaf to a truffled beef tartare. I think it’s too over the top, so I probably won’t do it.

Then I went to my favourite cafe where I was so tired from so much food making that I couldn’t remember what I ordered. It was the house blend espresso. It explains why the Pedra Redonda tasted so different when I was given that after my first drink. I was surprised because I hadn’t ordered it, but I was thankful and appreciative because I was thinking of a second coffee. Then I was asked how much coffee I can drink, to which I replied a lot even though I recently broke my coffee immunity. I do believe I actually still have most of that immunity.

I was then given two more coffees; I was essentially cleaning up their batch brew at closing time. One was an Ethiopia Aramo from Monastery Coffee which reminded me of the “sunniest” Yirgacheffes I’ve had. It was bright and fresh and smelled great. The other was the Santa Isabel which did pale a little in comparison.

I am also proud of the chicken livers on toast I made for dinner. They were a bit bleedy so I didn’t eat it all, but the bits that I did eat were yummy.

Now it’s bed time. I have to make azuki bean smash tomorrow morning and buy milk to make a matcha panna cotta.