ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
St Pierre / Foie Gras Press Cut the St. Pierre portion into 3 pieces lengthwise. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion....
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Cuisine: Fusion
Food is a rich part of every culture. Fusion cuisine combines different methods from around the world to create new experiences and enrichment. Bring something new into your kitchen with the recipes below.
ROASTED PEEWEE CARROTS, ORANGE MISO GLAZE & TOFU PUREE
Orange Miso Glaze Reduce orange juice by half, whisk in miso. Tofu Puree Puree all ingredients in a vitaprep. Carrots Toss carrots with shallots, berbere spice, salt and canola oil....
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common...
SEARED TUNA ON PICKLED CUCUMBER RIBBONS
As it goes sometimes in the kitchen, a cocktail party had a bit of an over flow on guests and we needed to prepare some extra items. In the hurry, and with...
TUNA CARPACCIO
Carpaccio Place a 10” X 10” piece of plastic wrap on a cutting board. Drizzle 1 teaspoon of olive oil onto plastic wrap. Place a slice of tuna on top...
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
For Tuna: Season all sides of the tuna steaks with salt and white pepper.
Heat a sauté pan and then add canola oil. When the oil has just started to...
TUNA SASHIMI, WASABI, SEAWEED, TERRAIN, CHARCOAL
Tuna Clean sushi-grade ahi tuna and cut into even slices. Terramin Sauce Whisk and cook egg yolk & vinegar over a bain marie to a pale colour and then add the...
BASIL-INFUSED TUNA
This recipe is from: Guillaume: Food for Friends by Guillaume Brahimi, rrp$79.95, Lantern 2011 Only sashimi-grade yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around...
CHOCOLATE TRUFFLES
There really is no limit to the variety of truffles you can make with this great little recipe. Treat your guests to different flavoured, sized and textured truffles at your...
BLACK PEPPER VENISON (NUAR KWANG PAD PRIG DAM)
When I was young and lived in Thailand, I visited Hong Kong for the first time. There I tried beef in black bean sauce. As soon as l tasted the...
BRAISED BEEF RIBS IN SPICED ORANGE TAMARIND SAUCE
Back some years ago, I was working with Liana Doyle and very talented chef and great personal friend. Liana had been working in the USA for some years before making...
BRAISED PORK WITH CHILLIES
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of...
