I wanted to make some earl grey and rosewater panna cotta, and then garnish it with blueberries, blackberries and some sort of green leafy thing – I was thinking shiso rather than mint. But I didn’t want to spend money or time buying rosewater and shiso, so I used what I had instead – which was dried rose petals from a shopping spree ages back, to give the rose aroma without needing rosewater. I can’t figure out how to homogenise the panna cotta yet though, I always get the separation….
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