The winter season is in full swing. First guest trip was a success and my new Sous Chef Sebastian and I getting ready for our next charter. Needless to say I’m loving it! So here are just a few food pictures to enjoy!
Sous Vide cooked Octopus, grilled and served with Fingerling Potatoes, Chorizo, Almonds and Salsa Verde
Roasted Heirloom Beetroot, Anjou Pear, Goat Cheese Coulis, Mâche and Caramelized Walnuts
Seared Brandt Farm Beef Rib Eye Steak, Sous Vide Artichoke Barigoule, New Potato, Tomato Marmelade and Barigoule Emulsion
Mango Ice Parfait on Coconut Macaron Biscuit, Pomegranate Coulis and Toasted Fresh Coconut
For an upcoming large party I had to make some samples for plated mini dishes:
Beef Meatball with Zucchini and Pine Nuts, Tzatziki
NZ Lamb Lollipop, Borlotti Bean Cassoulet, Garlic Chips and Fernando Pensato Aged Balsamic
Prime Beef Tenderloin, Pickled Mustard Seeds, Merlot Reduction and Asparagus
French Macarons, Raspberry White Chocolate Ganache