long lunch: L’Atelier de Joel Robuchon

My love affair with Hong Kong is becoming something serious, guys. Andrew took us to L’Atelier de Joel Robuchon for Saturday lunch a couple of weeks ago and it’s obvious that I’m still suffering from major wanderlust for Hong Kong’s ever dazzling food scene.

We had the four-course lunch set and realised that the only thing Joel Robuchon was missing were some comfy couches to take a sneaky little nap on afterwards. After ordering a glass of the champagne from the bible-length wine list, here’s what we ate.

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As an appetiser: L’hamachi en carpaccio au citron vert et langues d’oursin (yellowtail carpaccio with sea urchin and lime zest)

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Michael and I had the Le boeuf l’onglet, petits condiments et épinards au wasabi (pan-seared beef flap, baby spinach in wasabi sauce)

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Andrew’s main was the winner: Les Spaghettis au homard du Maine, émulsion coralline épicée (Maine lobster spaghetti and coral emulsion)

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And Michael’s dessert won the lunch with ‘le chocolat sensation’, a plate of creamy ‘Guanaja’ chocolate, cocoa ice-cream and chocolate biscuit

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My advice: take your steak rare and your dessert with coffee. This 3 Michelin-starred chef’s atelier, and its silver cutlery, is seriously unmissable.

An enormous thank you to Andrew who organised the afternoon, Hong Kong is magic.

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moreton bay bugs

Last week the very lovely people at Kirribilli Seafoods gave me two Moreton Bay Bugs caught that morning off Queensland’s coast. They were huge and freckled from the harsh Northern sun. The meat is found only in the tail. The succulent meat is sweet but bold and best cooked in the shell, where a lot of its flavour is held. I asked for the bugs to be halved lengthways as the shell is very rough and difficult to do at home.

kirribilliseafoods

//A recipe for morton bay bugs Continue reading

poppy cakes with lemon curd

I baked these babies in little cupcake liners, but you could bake them in a madeleine tray or even bake it as two small 15cm cakes (lower the oven temp to 160C). You’ll just need to adjust the baking time accordingly.

I’m also going to be using the same lemon curd recipe as the one I used for my lemon-lime tartlets because it’s always worked for me and I love the tart flavour from the limes.

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//A recipe for poppy cakes with lemon curd Continue reading

home-made red fish curry (a guest post by mike holm)

When it comes to curries, these days most people can whip up a Thai green curry or something alike. Usually it involves a store bought paste, coconut cream, protein and some veg…easy! It might taste ok, but have you ever made the curry paste yourself? If you’ve done this before then I’m sure you understand the explosion of taste and aroma that is created and just how far above (nutritionally and tastefully) that the home made paste is.

My mum and I used to make this paste together, freeze it in portions and whip it out for an easy home cooked meal that is free from gross store bought vegetable oils and the insane amounts of sodium. The recipe involves making the paste, and then the curry. It may seem like a huge list of ingredients, but you can make it once and use it for months. The final product is nourishing, stimulating, health protective and all round satisfying.

//A recipe for GengDtaengPla from guest naturopath Mike Holm Continue reading