In June, we embarked on a delightful culinary journey, crafting a Japanese-inspired canapé menu to complement the exquisite wines from Grace Wines, a distinguished Japanese winery. This was my first encounter with these wines, and they surpassed all expectations with their spectacular flavors and incredibly well-balanced structure. The wines were delicate and subtle, yet possessed a profound depth that underscored their elegance.
Read MoreThis is one of the easiest recipes with left over truffle, Sometimes we add a little choped anchovy or olive to the mix as a source of rich saltiness, however ingredients like this reduce the self life.Just make sure that your butter is at room temperature.
Read MoreThe brief as it was, was to show case the wonderful food that we have in Australia. Originally conceived as a “French degustation” the menu evolved into a celebration of intrinsically Australian food. The menu incorporated native Australian produce, such as linger limes, salt bush from my garden and local samphire and Warrigal greens. It also championed the best product from Australian producers such as fresh Tasmanian wasabi, Tooth fish, local east coast lobster and beautiful wagyu from NSW.
Read MoreIt was beautiful early winters day, fingers of sunlight, lush green paddocks and the late tint of autumn leaves. Robertson in the southern highlands just outside of Sydney, is a neat little country town with a rather up market looking restaurant just next to the local Massey tractor dealer. That’s the duplicity of the area. Across the rail line we descended into the eastern valley, the road sanguine to the bottom of the valley, across a waterway and into the picture-perfect Robertson truffles. Pulling up into the drive way we were greeted by Sam (the owner) and a much welcoming open fire, a few nice cheeses and some conversation with our fellow hunters.
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