Sauteed Mushrooms, Toasted Sour Dough, Poached Eggs and Hollandaise Sauce
I think that breakfast can be the most enjoyable meal of the day.There is nothing better than waking up on an “early-ish” Sunday morning, going to the farmers market and shopping for fresh ingredients like fresh mushrooms, freshly baked bread, eggs fresh from the farm and herbs straight from...
How to Butcher and Truss a Lamb Loin Roll Ready for Roasting
1. Start with the spine of the carcass facing you. If you are right handed, face the legs away from you and spine facing you. Place the tail end to your right, it is much easier to start this way. 2. Measure the first spine joint from the hind...
Chefs Dinner – Pigs Ears & Speck Pasta
Every now and again my chefs and I treat our selves with a meal before service. Usually it’s left over stuff that would normally hit the bins from specials that might not have performed too well or change of menu and we’re left with ingredients we can’t incorporate into...
Cooking Lesson from Sri Lanka – How to make Roti Bread
Making “roti” bread is still definitely an art. Like the ancient art of noodle pulling, roti’s have that sense professionalism about it, that sense of mastery. We as chef’s learn our trade through years of practice and experience. For all you young wannabe chefs out there, there are no...
before you say anything, try it, it is really tasty!!
Dinuguan (Pork Belly and Pork Liver in Pigs Blood) [slideshow]