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.
As an appetiser: L’hamachi en carpaccio au citron vert et langues d’oursin (yellowtail carpaccio with sea urchin and lime zest)
Michael and I had the Le boeuf l’onglet, petits condiments et épinards au wasabi (pan-seared beef flap, baby spinach in wasabi sauce)
Andrew’s main was the winner: Les Spaghettis au homard du Maine, émulsion coralline épicée (Maine lobster spaghetti and coral emulsion)
And Michael’s dessert won the lunch with ‘le chocolat sensation’, a plate of creamy ‘Guanaja’ chocolate, cocoa ice-cream and chocolate biscuit
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.
A winter warmer with a great kick of garlic and onion to help boost immunity.
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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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This recipe speaks so clearly to Middle Eastern culture: bringing family together over a simple but vibrant meal that’s easy to prepare, serve and share. You could plate these beautiful koftes up in individual serves, or do it Jamie Oliver style and let people at it themselves. This is guaranteed to please any party.
//A recipe for lamb koftes with speckled couscous
Last Friday I had the incredible pleasure of attending the delicious Love to Eat book launch and long lunch. It was held at The Grounds of Alexandria in the beautifully designed Potting Shed. The tables were blooming with deep magenta peonies, orange roses and pomegranates – a true hint of summer.
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.
So here are my bare pantry meal solutions.
In the middle of Spring, yesterday felt like high Summer. It got to a crazy 39°C and all I really felt like were seven icicles and a really big bottle of water, but that’s probably not sustenance enough.
The afternoon cooled down with with sea breezes, and this layered salad was a fresh and, importantly, cool dinner solution.
//A recipe for layered summer salad