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Dairy Free Charter – Nut Truffle Brie, Roasted Beetroot, Celery “Yogurt”

Posted by Chef Remo Maute on July 24, 2014
Posted in: Photos, Recipes. Tagged: , , , , , , , , , , , . 5 Comments

Last week I had a guest trip where dietary and health reason required lots of creativity. I looked at it as a challenge and a platform to practice my new nutrition skills.

Here’s a dish that is a great starter or cheese course. The Macadamia Truffle Brie has a nice texture and because of the nuts, it works great with the beetroot.

Beetroot is a super healthy vegetable. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of different types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

IMG_2063Macadamia Truffle Brie

Ingredients:

2 cups Macadamia Nuts, soaked in water overnight

1/2 cup Water

1 Probiotic Capsule (used for home made yogurt)

1/4 teaspoon Salt

1 teaspoon Nutritional Yeast

1/2 teaspoon Lemon Juice

1 tablespoon chopped Black Truffle

Directions:

Drain nuts and blend with water and probiotic capsule in a high speed blender until smooth. Strain in cheesecloth and place over a colander. Put something heavy on top, like a cereal bowl with pie weight for example. Let ferment at room temperature for 24 hours. Remove from the cheesecloth and blend with salt, yeast and lemon juice. Fold in the chopped truffle. Place in a ring mold and let set in the fridge. Dehydrate at max. 135 degrees Fahrenheit until a rind forms.

Celery “Yogurt”

Ingredients:

1 1/2 cups Cashew Nuts, soaked for 2 hours in water

1 cup Fresh Coconut Meat

1/2 cup Water

1/3 cup Celery Juice (juiced with a vegetable juicer)

Zest of 1 lemon

1/2 teaspoon Salt

Directions:

Blend all ingredients in a high speed blender until smooth

Assembly:

Trim and slice some roasted beetroot and dress with extra virgin olive oil, sherry vinegar and sea salt. Arrange nicely on a serving plate, sprinkle with chopped chives.

Slice the nut cheese in small portions, pipe the celery yogurt and dress your plate. Garnish with shaved celery stem and young celery leaves.

Raw Vegan Mushroom Pâté, Green Onion Crisp, Pickled Greek Peppers, Apricot Gel

Posted by Chef Remo Maute on June 6, 2014
Posted in: Photos. Tagged: , , , , , , , , , , , , . 1 Comment

IMG_2035Who says raw and vegan food have to be boring and bland? With a little love, patience and technique you can create Michelin Star quality dishes. Only the freshest, organic and locally sourced ingredients are the fundamentals of any good cuisine.

Recipe upon request

Raw and Vegan Chocolate Macaroon

Posted by Chef Remo Maute on May 22, 2014
Posted in: Recipes. Tagged: , , , , , , , , , , , , , , , . Leave a comment

During the last 4 month of being a student at the Institute of Integrative Nutrition, I have learned about countless diets, allergies, diseases and super foods.

Don’t worry, I will never forget how to grill a proper steak and fry some potatoes. The butcher is in me since two generations, back in Switzerland.

As a chef it makes me even more confident to have the knowledge about raw, vegan, paleo or macrobiotic food preparations. More and more clients are very mindful about their health and diet.

You all know about my passion for baking and chocolates. So I took a recipe from Matthew Kenney’s book Raw Desserts and gave it a try!

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The result was amazing! The macaroon had a pleasant texture and a rich, deep chocolate nut flavor. My wife even spread the cocoa filling on toast the next morning and called it “Remotella”!

Enjoy and embrace this not so bad chocolate treat 🙂

Ingredients:

Shells:

1 cup Cashew Flour

1/2 cup Coconut Flour

1/2 cup Raw Cacao Flour

1/2 cup Succanat Powder

3 tbsp Maple Syrup

2-4 tbsp Water

1/2 tsp Vanilla Extract

Pinch of Sea Salt

 

Filling:

1/2 cup Macadamia Nuts

1/4 Raw Cacao Powder

1/2 cup Maple Syrup

1/2 cup Coconut Butter, melted

1 Vanilla Bean, seeds only

Pinch of Sea Salt

 

Directions:

  • Whisk together the cashew flour, coconut flour, cacao flour and succanat powder. Add the syrup, water, vanilla and salt, combine until a slightly wet dough forms. Increase the water if needed. With an ice cream scooper make uniform sized balls. Flatten with your hands and place in a dehydrator. Dehydrate on medium high setting for 6-8 hours, or until the shells are crispy on the outside and chewy on the inside.
  • For the filling blend all ingredients together in a high speed blender until smooth and creamy. Place in a piping bag with a medium plane tuile.
  • Once the shells are ready and have cooled down, pipe the filling on a shell and top with another one. Keep at room temperature up to 3 days.

A Star in the Bahamas

Posted by Chef Remo Maute on May 16, 2014
Posted in: Photos. Tagged: , , , , , , , , , , , , . 1 Comment

Ooops, it’s been a while! Both, working on a superyacht and writing a post. After my wedding, timing hasn’t played in my favor. A few opportunities presented themselves, but I wasn’t able to take the job.  Relatively new to the freelance game, I was exited when able to accept a month gig on the 213 feet, brand new, sleek Dutch motor yacht Galactica Star.

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There I was, taking off to the island, mon! The crew was extremely welcoming, happy a guy arrived to take care of the guests. Daily crew meals where prepared by the sous chef and she was good at it. It gave me enough time to provision, clean and organize the galley to my standard.

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We started in Freeport, Grand Bahama for one of our trips. My sea legs were still intact during an overnight crossing to Nassau.

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Every time I visit Atlantis and Paradise Island, a man made, high end tourist attraction, I head over to the main island and the local fish market.

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There’s nothing better than buying fresh grouper, snapper and parrotfish from the waters around us. For a small fee, I got the fish cleaned and bagged up. Hey, everybody has to make a living, right 🙂

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Prepared conch shells are so beautiful in color and shape. The real deal although is the fresh conch meat. It’s rough, ugly and hard to cut. But with a little love, citrus juices, tomato, onions, habañero chilis and other desired ingredients, a delicious ceviche or salad is prepared.

I was lucky to score some local lobster too. The season was almost over and no more lobster was caught. I’m still not a big fan of Caribbean Crayfish. It works lightly poached in a salad, otherwise grilled or baked the flesh gets chewy if overcooked.

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Lobster Salad, Avocado, Celery, Capers, Spicy Lemon Dressing

This little visitor made quite a scene. He scared our guest to the bones, but turned out to be a nice guy.

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Time flew by and the Easter weekend was very chilled and of course I made some hot cross buns for the crew.

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Unfortunately I didn’t bring my nice camera and I have only a few food pictures that came out ok. Here a couple of desserts that went down quite well.

IMG_2428Doughnut, Diplomat Cream, Crystalized Nuts, Honey Tuile

IMG_2429Moist Lemon Madleine Cake, Fresh Fruits and Sweet Vanilla Cream

After one month of yacht cheffing it was time to go home again. The permanent chef is returning and I handed over his galley freshly polished and ready for him.

I’m ready for Europe 🙂

 

 

 

 

 

Miami Fine Food, Beverage and Chocolate Show – Part 1: Recipe

Posted by Chef Remo Maute on March 8, 2014
Posted in: Photos, Recipes. Tagged: , , , , , , , , , , . 2 Comments

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Tomorrow at noon I’m presenting a healthy lunch dish at the 2014 Miami Fine Food, Beverage and Chocolate Show in Pinecrest Gardens.

Early this morning I headed to the Coral Gables Farmers Market outside the City Hall to purchase my organic ingredients.

Attached you’ll find the recipe of my dish.

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Fennel and Citrus Cured Florida Swordfish, Salad of Radish, Cucumber, Shallots and Dill, Orange Vinaigrette

Recipe By: Remo Maute
Serving Size: 8

Ingredients:

Swordfish:
1 1/2 pounds Wild Cought Florida Swordfish Steak, skin removed
1 tablespoon Fennel Seeds
1 tablespoon Coriander Seeds
1 tablespoon Black Peppercorns
1 Fennel Stalks and Leaves from
1 Organic Orange Zest of
1 Organic Lemon Zest and Juice of
1/4 cup Light Brown Sugar
1/2 cup Granulated Sugar
3/4 cup Kosher Salt

Salad:

2 Shallots, peeled
2 tbsp Red Vine Vinegar
1 teaspoon Granulated Sugar
1 teaspoon Sea Salt
Fresh Ground Black Pepper
2 medium Fennel Bulb, washed and trimmed
10 Radishes, washed and trimmed
1 large English Cucumber, washed
2 Oranges, washed
1/2 bunch Dill Sprigs, rinsed and dried on paper towel
1 handful Baby Arugula, rinsed and dried on paper towel

Vinaigrette:

3/4 cup Reserved Orange Juice
2 tablespoons Champagne Vinegar
1 tablespoon Dijon Mustard
4 tablespoons Extra Virgin Olive Oil
to taste Salt and Pepper

Directions:

1. Swordfish:

In a dry pan toast the fennel seeds, coriander seeds and black peppercorns until fragrant. Let cool slightly and crush with a mortar and pestle. Thinly slice the fennel stalks and mince the fronds. In a medium bowl combine the crushed spices, fennel, orange zest, lemon zest and juice, light brown sugar, sugar and kosher salt.
Take a medium Zip Log bag and sprinkle half of the cure inside the flat bag. Place the swordfish steak on top and cover with remaining cure. Push out as much air as possible and seal the bag. Place in the fridge and let cure for 10-12 hours, flipping the bag once or twice.
Remove the swordfish from the cure and rinse under cold water. Pat dry with paper towel and reserve until use.
Tightly sealed with plastic wrap, the fish lasts up to 2 weeks in the fridge.

2. Salad:

Cut the shallots in half lengthwise and remove the 2-3 layers from the core. Cut in small strips and place in a bowl. Pour the vinegar on top and mix together with the sugar, some salt and pepper. Keep in the fridge for about 30 min.
Cut the fennel in half lengthwise. Remove the outside layer if necessary and the core.
With a mandolin slice the fennel lengthwise as thin as possible. Slice the radishes and cucumber in very thin rounds. Place the vegetables in a large bowl with cold water and some ice cubes for about 15 min. This will crisp the vegetables.
Peel the skin off the oranges and cut out the segments, any seeds removed. Juice the remaining flesh into a bowl and reserve.
Drain the shaved vegetables. Mix with the pickled shallots including the orange segments, dill sprigs and baby arugula in a large mixing bowl.
Tip:
Plastic mandolins from the Asia market are much cheaper and easier to maintain than the classic stainless steel ones.

3. Vinaigrette:

In a small sauce pan reduce the orange juice to half. Let cool. In a small bowl combine the champagne vinegar, dijon mustard and reduced orange juice. Whisk in olive oil until smooth and season with salt and pepper.

4. Presentation:

Slice the swordfish sashimi style and arrange on a plate. Garnish with the vegetable salad and drizzle the vinaigrette over and around the salad

 

 

 

Dinner Selection and Creations

Posted by Chef Remo Maute on March 8, 2014
Posted in: Menus. Tagged: , , , , , , , , . 2 Comments

 

 Hors d’Oeuvres

Oyster with Ossetra Caviar, Pickled Cucumber, Mignonette

Sesame Tuna Cracker, Soy Glaze, Wasabi Cream, Coriander

Mini BLT, Cherry Tomato, Smoked Bacon, Brioche Crôuton, Lettuce Heart

Greek Salad Cocktail Stick, Salsa Verde

Steamed Chicken and Shrimp Goyza, Ponzu Sauce

Fava Bean and Coriander Hummus, Pita Chips

Roasted Fennel Crostini, Sea Salt and Langoustine

Pigs in a Blanket, Brioche, Sauerkraut, Spicy Mustard

Artichoke Fritters with Tarragon Aioli

Bacon Wrapped Plantains, Sour Cream and Chives

Chicken Samosas with Cilantro Yogurt Dip

Onion Bhaji, Green Chili and Mint Sauce

Starters and Soups

Minestre with Eggplant, Cannelini Beans, Ricotta and Tapenade Crostini

Foie Gras Miso Soup with Black Truffle

Artichoke Soup with Arugula Pesto, Pine Nuts and Anchovies

Grilled Scallop Skewer, Rosemary, Roasted Lemon and Spring Onion

Maine Lobster Citrus Salad, Prosciutto, Celery, Meyer Lemon Vinaigrette

Tuna Tataki, Cucumber, Avocado Yuzu Purée, Soy Balsamic

Buffalo Mozzarella with Beet Carpaccio, Beet Chips and Smoked Sea Salt

Arugula Salad with Compressed Pears, Gorgonzola, Salted Pine Nuts, Dijon – Thyme Dressing

Salad of Grilled Striploin, White Beans, Shiitake, Mustard Greens, Caramelized Onions and Sherry Vinaigrette

Seafood

Clams with Plum Tomatoes, Chorizo, Spinach, White Wine Broth, Garlic Rosemary Foccacia

Calamari Milano, Fried and Tossed with Olive Oil, Chili and Parmesan, Pomodoro Sauce

Char Grilled Octopus, Chick Pea Ravioli, Artichokes, Black Olives, Cherry Tomatoes

Miso Broiled Halibut, Roasted Baby Vegetables, Nobu Sauce

Whole Baked Sea Bass, Ratatouille, Lemon, Crôuton and Pesto

Cod en Persillade, New Potatoes, Snap Peas, Roasted Pepper Cassoulet

Grilled Soft Shell Crab on Brioche, Tartar Sauce, Fried Capers, Tomato Confit and Arugula

Salmon Steak Baked “en papillote” Ginger, Lime and Baby Bok Choy

Main Course

Grass Fed Prime Beef Tenderloin, Pan Roasted Butternut Squash, Braised Shallots, Jus and Crispy Prosciutto

Hudson Valley Roasted Duck Breast, Ginger Soy Broth, Water Chestnuts, Preserved Pineapple

Herbed Pan Roasted Cornish Hen, Sweet and Sour Artichokes, Fava Beans, Basil Vinegar, Olive Oil Sabayon

Grilled Strauss Veal Chop, Brussle Sprout Leaves, Apple Wood Smoked Bacon, Pomegranate and Parsnip Purée

Smoked Chicken Confit, Pickled Cucumber, Poached Egg, Steamed Rice and Scallions

Thyme and Garlic Roasted Lamb Carré, Lamb Tortellini, Lettuce, Morels and Pickled Mustard Seeds

Brandt Beef Rib Eye Steak, Black Olive Pain Perdu, Horseradish Mousse, Arugula and Oven Roasted Tomatoes

Roasted Quail, Peppered Pistachio Crust, Heirloom Tomato Chutney, Eggplant Puree

Kurabuto Pork Tenderloin, Roasted with White and Yellow Peaches, Baby Spinach with Crème Fraîche

Dessert

Peanut Butter Mousse, Caramelized Bananas, Roasted Banana Sorbet, Baileys Coulis

Meyer Lemon Pudding Cake with Persimmon and Tarragon Anglaise

Blueberry and Citrus Olive Oil Cake, Salted Vanilla Bean Ice Cream

Apple Trio – Candied Apple, Ginger Custard, Milk Jam, Apple Sorbet and Apple Chip

Chocolate Fondant Cake with Seasonal Berries, Yogurt Sorbet, Hazelnut Praline

Milk Chocolate Caramel Tart with Hazelnuts and Espresso

Lemon Ice Parfait, Lemongrass, Grapefruit – Milk Sauce

Pineapple Tart Tatin, Kaffir Lime Sorbet, Pineapple Crisp

Friandise

Chocolate, Walnut and Raisin Biscotti

Mini Lemon Meringue Tartlet

Raspberry Macaroon

Chocolate Ravioli

Pecan Buttercrunch

Mini Doughnut with Cinnamon Chocolate Glaze

Lemon Mint Praline

PBJ Praline

Honey Drop Praline

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Lunch Dishes and Creations

Posted by Chef Remo Maute on March 5, 2014
Posted in: Menus. Tagged: , , , , , , , , , , , , , , . Leave a comment

 

 

Appetizers and Salads

Watermelon Gazpacho, Shrimp, Kumquat, Thai Basil

Grilled Fingerling Potatoes, Marinated Cucumber, Shallots and Herbed Crème Fraîche

Baby Arugula, Roasted Peaches, Burrata, Macadamia Nuts and Aged Balsamic

Gem Lettuce Salad, Farm Cherry Tomatoes, Shaved Parmesan, Sherry Vinaigrette

Tomato Cous Cous Salad, Beetroot, Compressed Cucumber, Crumbled Feta, Oregano Dressing

Duck Confit and Green Bean Salad with Endives, Pickled Radish Vinaigrette

Artichokes Barigoule with Baby Vegetable Salad, Serrano Ham, Parsley Vinaigrette

Asian Greens with Shaved Peppers, Basil, Cilantro, Mint and Lemongrass Ginger Dressing

Summer Salad with Asparagus, Avocado, Heirloom Tomato, Orange, Black Sesame Seeds, Honey Miso Dressing

Baby Kale Salad with Quinoa, Tomato, Grapefruit, Jalapeño, Manchego, Pumpkin Lime Vinaigrette

Grilled Fig Salad with Pancetta, Balsamic, Arugula and Toasted Walnuts

Seafood

Hamachi Ceviche, Lime, Ginger, Soy, Warm Tostones

Crudo of Langoustine, White Peach, Passion Fruit and Lime

Lobster Summer Rolls, Chili Aioli, Vinegar Jelly, Dill, Lettuce

Sous Vide Poached Salmon Salad Niçoise, Anchovy – Caper Vinaigrette

Steamed Halibut, Mustard Miso, Bok Choy, Shiitake, Lime and Sprouts

Home Cured Graved Lax, Honey Dill Mustard Sauce, Radish and Baby Herbs

Grilled Spiced Octopus, Chorizo, Almonds, New Potato, Salsa Verde

Steamed Bouchot Mussels, Basil, Kaffir Lime, Lemon Grass and Sweet Chili

Crispy Skin Sea Bream, Confit Oranges, Tomato and Veal Jus

Meat and Poultry

Vitello Tonnato – Chilled Veal Tenderloin, Tuna Mayonnaise, Chives, Capers, Lemon, Pickles

Thai Beef Salad, Cherry Tomatoes, Cucumber, Star Fruit, Shallots, Peanuts, Chili Lime and Ginger Dressing

Kobe Beef Sliders, Boston Lettuce, Marinated Plum Tomatoes, Sweet Potato Fries, Asparagus Slaw

Grilled Lamb Kebabs, Greek Farro Salad, Feta and Mint Pesto

Sea Salt and Pepper Crusted Roasted Chicken Breast, Arugula and Lemon Honey Dressing

Pork Belly and Scallion Dumplings, Soy Broth, Shichimi, Onion Marmelade

Turkey Scallopini, Artichoke Carpaccio, Lemon, Celery and Coriander Seed Vinaigrette

Beef Short Rib Robata, Truffle Miso, Vegetable Tempura

 

Pasta and Sides

Lobster Ravioli with Prosciutto, Mozzarella, Basil, Olives and Tomato Confit

Tortellini with Roasted Pumpkin, Hazelnuts and Sage Brown Butter

Spaghetti Vongole with Chili, Italian Parsley and Crispy Pork Belly

Potato Gnocchi with Pork and Wild Mushroom Ragout, Thyme and Lemon Air

Roasted Sweet Potatoes with Almond Basil Pesto

Herb and Goat Cheese Spaetzle, Baby Zucchini, Preserved Lemon

Split Pea Falafels, Roasted Pepper Salsa and Tzatziki

Grilled Eggplant, Potato Blini, Spiced Heirloom Tomato Chutney

Vegan

Heirloom Tomato Salad, Macadamia Cheese, Basil, Extra Virgin Olive Oil

Ceviche of Avocado, Jalapeño, Cucumber, Tomato, Olives, Cilantro, Cumin Powder

Black Bean and Quinoa Salad with Shaved Vegetables, Chipotle Dressing

Globe Artichokes with Parsley Vinaigrette, Chanterelles, Smoked Cashews

Rice Noodle Pad Thai, Scallions, Pineapple, Peanuts and Bean Sprouts

Brown Rice Sushi with Mango, Cucumber and Avocado

Corn Crusted Eggplant Parmigiana, Cashew Cheese, Basil

Chick Pea Stew with Spinach, Tomato, Plantains, Chile and Coriander

Empanadas with Roasted Vegetables, Corn and Chimichurri

Sweet Potato and Lentils Sheperds Pie

Dark Chocolate Tart with Sea Salt Flakes

Passion Fruit Sorbet, Black Berry Leather, Kaffir Lime and Coconut Cream

Dessert

Fresh Strawberries, Basil Meringue, Wild Strawberry Sorbet, Mascarpone

Passion Fruit Crème Brulée

Sorbet Terrine with French Melon Soup, Cherries, Peach, Rhubarb and Ginger

Mini Apple Tart Tatin, Granny Smith Sorbet

Chocolate Mousse, Mint Ice Cream, Chocolate Chip Crumble and Whipped Yogurt

Pine Nut Honey Tart, Vanilla Mascarpone Cream and Caramel Syrup

Dried Fruit Granola, Buttermilk Sorbet, Banana Beignet with Cinnamon

 

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Typical Charter Breakfast

Posted by Chef Remo Maute on November 27, 2013
Posted in: Menus, Photos. Tagged: , , , , , , , , , , , . Leave a comment

Assortment of Home Made Croissants and Pains au Chocolat

Blueberry Buttermilk Muffin / Vegan Banana Walnut Muffin (change daily)

Remo’s Health Bread / Selection of Baguette, Whole Wheat and Seed Bread

Artisan Meat and Cheese Platter

Wild Caught Smoked Salmon or Graved Lax

Fresh Cut Seasonal Fruits

Selection of Fresh Berries

Juice of the day:

Green Power Drink / Parsley, Apple, Cauliflower, Celery, Cucumber, Romaine, Spinach, Broccoli and Carrots

Special of the day:

3 Organic Egg Omelet with Heirloom Tomatoes, Fresh Basil and Buffalo Mozzarella

Sweet Start of the day:

Whole Wheat Crèpes with Toasted Almonds,

Caramelized Apples and Cinnamon Crème Fraîche

More Breakfast Dishes:

  • Pineapple, Papaya, Banana, Raspberry and Pomegranate Juice Smoothie
  • Organic Carrot, Apple, Fresh Ginger and Kale Juice
  • Birchermuesli / Home Made Nut and Raisin Granola with Yogurt, Shredded Apple, Fresh Berries and Peaches
  • Brioche French Toast with Brown Sugar Blackberry Compote and Whipped Greek Yogurt
  • Breakfast Burrito with Scrambled Eggs, Apple Wood Smoked Bacon, Onions, Poblano Peppers, Cheddar, Potatoes, Black Beans, Avocado and Sour Cream
  • Scrambled Egg Whites with Feta, Hummus, Tabouleh and Pita Bread
  • Poached Egg with Grilled Wagyu Strip Loin, Chive Hollandaise, Onion Rye Crostini
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Organic Juice Ingredients

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Fresh Berries from the Market

 

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Selection of Home Made Pastries

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Bread baked daily

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Fresh Croissants

Excellence V Health Bread

Remo’s Health Bread

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Eggs Benedict with requested extra Bacon 🙂

Thanksgiving Gift Macaroons

Posted by Chef Remo Maute on November 25, 2013
Posted in: Recipes. Tagged: , , , , , , , , , , , , , . Leave a comment

I got inspired from the upcoming Thanksgiving holiday vibe. Here some of my creations

  • Pecan, Organic Raw Honey and Fleur de Sel
  • Sweet Potato, Holiday Spice and Caramel
  • White Truffle and Hazelnut
  • “Apple Pie” Dark Chocolate Ganache with Cinnamon and Caramelized Apple Filling

There will be only a few lucky recipient tomorrow 🙂

photo

I’m a chef, not a writer

Posted by Chef Remo Maute on December 18, 2012
Posted in: Photos. Tagged: , , , , , , , , . Leave a comment

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!
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Sous Vide cooked Octopus, grilled and served with Fingerling Potatoes, Chorizo, Almonds and Salsa Verde

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Roasted Heirloom Beetroot, Anjou Pear, Goat Cheese Coulis, Mâche and Caramelized Walnuts

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Seared Brandt Farm Beef Rib Eye Steak, Sous Vide Artichoke Barigoule, New Potato, Tomato Marmelade and Barigoule Emulsion

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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:

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Beef Meatball with Zucchini and Pine Nuts, Tzatziki

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NZ Lamb Lollipop, Borlotti Bean Cassoulet, Garlic Chips and Fernando Pensato Aged Balsamic

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Prime Beef Tenderloin, Pickled Mustard Seeds, Merlot Reduction and Asparagus 

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French Macarons, Raspberry  White Chocolate Ganache