Archives for August 2018

#Fromthepass – Parsley Crusted Seabass

Parsely Crusted Seabass

Every now and then we put a dish on the menu that shines, this is perfect example of everything coming in perfect harmony “This dish is the best example of simplicity, the essence is built around the fish and sauce which enhance each other in the most harmonious way possible. There’s something about a dish that is solely based on shades of one colour, it simply looks artfully irresistible, and I LOVE IT” chef Dion 

The Mauritian seabass is roasted with a delicate parsley crust, it is served with a lemon butter emulsion and braised fennel

 

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Finding Burger Part 17! New York New York!

My Favourite New Burger

My Favourite New Burger

Going back to New York meant I could continue my journey in finding the perfect burger, it also meant checking in with my previous favourite burger to see if it was still number one.

I did fail as I could only fit in four burgers on my trip, two were revisits. The spotted pig and db bistro moderne.

At db bistro moderne I revisited the original DB burger and at the spotted pig I had the Chargrilled Burger with Roquefort Cheese & Shoestring Fries. Two things happened, I had a new favourite and simplicity rules.

I did have other burgers on my trip, but they did not stand up to these two favourites.

We arrived too late for lunch and too early for dinner, we had no booking, very hungry and had covered way to many miles by foot when we arrived at the spotted pig. We negotiated a bar counter seat and ordered a Flying Dog Pale Ale. With a paper next to me opened on sports page, I was reminded how the Mets sank to a new low the previous day, Blank! I still had a good day at the Mets stadium.

We ordered Chargrilled Burger with Roquefort and another beer. It was as simple as that soft bun, burger and Roquefort, it was that simple. No elaborate garnishes, salads, lettuces or pickles.

Toasted soft bun, chargrilled burger topped with Roquefort with lots of shoe string fries. It was simply delicious, great rich meaty flavour that was right blend of meat and fat. The Roquefort worked with the pure beef patty almost to well. Here is three ingredients each made and cooked perfectly, it was that simple. We have some work to do.

Db burger is still part of my favourites list and I will have it again on my next trip.

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#Fromthepass – Asian Style Duck Breast

Asian Duck with Steamed Dumpling

In this weeks #fromthepass Dion draws inspiration from a recent to Singapore and the most unlikeliest source, water spinach. Mostly served as side dish in Vietnam, Thailand and Singapore “I fell in love with this side dish called morning glory, it is a green leafy vegetable, if I had to describe the taste it would be like marrying a spring onion and baby spinach. Stir fried with Thai red chili, whole smashed young garlic and fish sauce, the sauce the greens were in reminded me of oyster sauce, WOW! pure umami, every meal I ordered a side of morning glory” With this dish at the chefs table Dion quickly cooked the broccoli with chili and garlic with a touch of oyster sauce, served with duck breast and a steamed dumpling.

 

 

 

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#fromthepass – Trout Tartare

Tartare Trout

Trout tartare

The chefs table gives us an opportunity to experiment and play, in this weeks #fromthepass Dion has brought to the playground, cured egg yolks and rice crackers, which was is the main inspiration for this dish. “I recently cured an egg yolk with seaweed and miso, the flavour is indescribable as it has such a unique character to it, a character that actually needs a raw fish preparation in order to give its full respect, I decided to use sea trout due to its deep ocean flavours. I thought the idea was great, eating tartare with  sesame rice cracker”

To finish of the Dion served it with a carrot kimchi and cucumber salad to accompany the delicate but strong flavours of the salmon and egg yolk.

 

 

 

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