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.

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//A recipe for morton bay bugs Continue reading

bare bones pantry dishes

I regularly find myself on a Sunday staring into the shallow depths of my fridge wondering what I might be able to concoct for lunch or dinner. Add to that a rainy day, begging me to stay indoors and watch TV reruns instead of hunting/gathering sustenance, and what I’m usually left with is a can of chick peas, a too-ripe tomato and some cheese from that picnic we went on three weeks ago.

In the traditions of my family being completely confounded on December 25th (since we didn’t celebrate Christmas) without a service station open to sell us sausage rolls, I’ve learned that tins of asparagus and tuna, mixed together with a whole lot of imagination, can get you a pretty great lunch or dinner.


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So here are my bare pantry meal solutions.

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