MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
Tuesday, July 10, 2012
Essence of a Woman
The type of dessert I would love to be able to cook at home!
MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
MASTER CHEF 4 AUSTRALIA EPISODE 49 by realitytvrules
Wednesday, July 4, 2012
Red Medicine
Oh, Red Medicine! Red Medicine is like the wonderland of the best plating I've ever seen. I commend Chef Jordan Kahn for his great attention to detail. Coming here for my birthday was great. Apart from the lack of enthusiasm of our server who also didn't describe the dishes being served to us and the unavailability of parking attendants in the parking structures (street parking that night was full), it was overall a great experience.
The dishes are whimsy and intelligent from inception. Some are simple and others had more interesting flavor combinations. But all in all, having eaten at the restaurant of a chef with as much experience as Chef Jordan Kahn, it was icing on the cake to have met him and to have shaken his crafty hands.
#62 Redemption Rye 2yr, Benedictine, Lemon, Agave, Ginger Beer Shaken and served long with pickled peppers and fennel fronds
#69 Cocchi Americano, Beefeater Gin, Elderflower, Creme de Violette, Regan’s Orange Bitters, Malic Acid Carbonated, bottled, and served with a tall glass of ice and an orange slice
Two very good cocktails, refreshing and citrusy in the right amounts. #69 had a little bit of edge over #62 in my opinion. But both were very different and good.
BRUSSELS SPROUTS / caramelized shallots, fish sauce, vermouth
Great flavor, though not as good as the broccoli from The Gorbals, but pretty damn close. Served with crackling.
FOIE GRAS / mousse, tete de cochon, beet, kohlrabi, chicory, croissant
This is one of the most delicious, most beautiful dishes I have had the pleasure to eat. First, it was painful to fork through this magnificent plating, but after that, every component of the dish brought a different layer of flavor. Pick up the "toast" and try your best to spoon everything for the perfect bite. Daikon for some freshness and crunch, foie for some richness and pickled beets for some acid. Each bite was better than the previous, so well thought out, and definitely the best dish of the night.
BEEF TARTARE / water lettuce, water chestnut, nuoc leo, chlorophyll
Again, wonderful presentation, beef tartare -- tasty and fresh. Although more subtle in its flavor combination, it was a good dish.
PORK / caramelized black vinegar, goji berry, spring onion, dried almond
Great simple flavors on this dish and many textures right beside it. Amazing bite with the pork, vegetables with the vinaigrette, and dried almond "soil".
#67 Ocho Blanco Tequila, Cucumber, Lime, Agave Built over ice and topped with pickled cucumber, shallot, and chiles ‘Bloodless Maria’
#70 Johnny Drum Bourbon, Sapling Maple Liqueur, Maraschino Liqueur Shaken with an orange slice and served over crushed ice with seasonal berries and mint ‘Whiskey Cobbler’
We wanted to try a couple more cocktails before the night ended. So with the rest of our meal, we had one strong cocktail and one savory cocktail that tasted like what I used to soak my cucumbers in. Although different, still good.
DUNGENESS CRAB / passion fruit, brown butter, black garlic, vietnamese crepe, hearts of palm
The most interesting dish of the night has a very unique flavor combination. It was savory and sweet, with a discerning smack to the palate. The passion fruit makes it bright and adds tartness, and the crepe makes it earthy. The hearts of palm made it sweet, and the crab tastes of sea. It may be an acquired taste, but good nonetheless.
SWEETBREADS / prune, leeks, mustard, chicory, smoked bone marrow
By this time, we're already quite full. But this dished earned its merits. Crispy on the outside, creamy on the inside sweetbreads and great combination with the marrow.
COCONUT BAVAROIS / coffee, condensed milk, thai basil, peanut croquet
An outstanding dessert and I definitely would have enjoyed a bigger bowl of this yumminess. It's scrumptious and a perfect way to end the meal.
After the meal, we met Chef Jordan Kahn, who gracefully entertained us with his knowledge of not so commonly used vegetables and herbs, and because of my name, I learned that the Angelica plant is poisonous to eat, however the roots can potentially see itself on a Red Medicine plate. Beautiful plating definitely colored this meal. Along with textures, finesse, and a combination of unique and subtle flavors, Chef Jordan Kahn deserves cheers for his current and future successes.
The dishes are whimsy and intelligent from inception. Some are simple and others had more interesting flavor combinations. But all in all, having eaten at the restaurant of a chef with as much experience as Chef Jordan Kahn, it was icing on the cake to have met him and to have shaken his crafty hands.
#62 Redemption Rye 2yr, Benedictine, Lemon, Agave, Ginger Beer Shaken and served long with pickled peppers and fennel fronds
#69 Cocchi Americano, Beefeater Gin, Elderflower, Creme de Violette, Regan’s Orange Bitters, Malic Acid Carbonated, bottled, and served with a tall glass of ice and an orange slice
Two very good cocktails, refreshing and citrusy in the right amounts. #69 had a little bit of edge over #62 in my opinion. But both were very different and good.
BRUSSELS SPROUTS / caramelized shallots, fish sauce, vermouth
Great flavor, though not as good as the broccoli from The Gorbals, but pretty damn close. Served with crackling.
FOIE GRAS / mousse, tete de cochon, beet, kohlrabi, chicory, croissant
This is one of the most delicious, most beautiful dishes I have had the pleasure to eat. First, it was painful to fork through this magnificent plating, but after that, every component of the dish brought a different layer of flavor. Pick up the "toast" and try your best to spoon everything for the perfect bite. Daikon for some freshness and crunch, foie for some richness and pickled beets for some acid. Each bite was better than the previous, so well thought out, and definitely the best dish of the night.
BEEF TARTARE / water lettuce, water chestnut, nuoc leo, chlorophyll
Again, wonderful presentation, beef tartare -- tasty and fresh. Although more subtle in its flavor combination, it was a good dish.
PORK / caramelized black vinegar, goji berry, spring onion, dried almond
Great simple flavors on this dish and many textures right beside it. Amazing bite with the pork, vegetables with the vinaigrette, and dried almond "soil".
#67 Ocho Blanco Tequila, Cucumber, Lime, Agave Built over ice and topped with pickled cucumber, shallot, and chiles ‘Bloodless Maria’
#70 Johnny Drum Bourbon, Sapling Maple Liqueur, Maraschino Liqueur Shaken with an orange slice and served over crushed ice with seasonal berries and mint ‘Whiskey Cobbler’
We wanted to try a couple more cocktails before the night ended. So with the rest of our meal, we had one strong cocktail and one savory cocktail that tasted like what I used to soak my cucumbers in. Although different, still good.
DUNGENESS CRAB / passion fruit, brown butter, black garlic, vietnamese crepe, hearts of palm
The most interesting dish of the night has a very unique flavor combination. It was savory and sweet, with a discerning smack to the palate. The passion fruit makes it bright and adds tartness, and the crepe makes it earthy. The hearts of palm made it sweet, and the crab tastes of sea. It may be an acquired taste, but good nonetheless.
SWEETBREADS / prune, leeks, mustard, chicory, smoked bone marrow
By this time, we're already quite full. But this dished earned its merits. Crispy on the outside, creamy on the inside sweetbreads and great combination with the marrow.
COCONUT BAVAROIS / coffee, condensed milk, thai basil, peanut croquet
An outstanding dessert and I definitely would have enjoyed a bigger bowl of this yumminess. It's scrumptious and a perfect way to end the meal.
After the meal, we met Chef Jordan Kahn, who gracefully entertained us with his knowledge of not so commonly used vegetables and herbs, and because of my name, I learned that the Angelica plant is poisonous to eat, however the roots can potentially see itself on a Red Medicine plate. Beautiful plating definitely colored this meal. Along with textures, finesse, and a combination of unique and subtle flavors, Chef Jordan Kahn deserves cheers for his current and future successes.
Monday, July 2, 2012
Food Reviews
It's funny how the word "hype" is used and abused in food and restaurant reviews so negatively. Yet ironically, the people who dined in these "over-hyped" restaurants did exactly just that... They made themselves part of the hype. Restaurants and chefs get publicity for many reasons, most of which are tv appearances and such. The thing is, it really doesn't matter if they're getting all the hoopla. There are numerous talented chefs and cooks all around the world who aren't in the spotlight, and those who have had their guest appearances or found themselves as contestants in food reality shows. If they're good, they're good. At the end of the day, good food is what counts... And I am happy to say that despite the "hype", I will gladly eat their food if it's good, or at least try it out. If I get disappointed, it's part of the experience. If I walk away smiling, thinking about my next blog post, that's great too. I'm just glad to have experienced the hullabaloo.
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