Su-V

Justin, you've done it again, great bread an butter pudding buzz, hope you don't mind the garnish. Bread and butter pudding, fig and sherry purée, soy butterscotch, fruit toast and gingerbread ice-cream.

I know, the middle of frikn summer and I'm on a pudding bender, what can I say, they love the shit. A rip from "beyond nose to tail" Justin Piers Gellatly. With my fluff on the side. Sticky date pudding, grated orange juice, bitter-sweet butterscotch, dolche de liche/soy icecream and medjool date slices. Fuckn ripper mate!

Mango lamington, mango cheek, coconut fluid gel, pasmak, watermelon granita, black sesame tuille, and mint

Using some of the components from one of my previous posts, I have come up with a simpler dessert in homage to my beautiful late Nana. The last thing she cooked that I ate was her plum pud with lemon sauce, it was amazing and was gobbled up by the family that christmas. I got the recipe, a month or so later but never got around to making it. So here's my take on her sago plum pud. I made iddy biddy petit four ones (about 15mm) diameter and individual ones for a special. Plum puds with lemon sauce and cherries. From top to bottom.. Lemon curd (agar set), sago plum pud, lychees, eggnog ice-cream on bishops bread. Plum pud recipe. 110g sago 550g milk 160g castor 410g currents 100g brandy 200g fresh breadcrumbs 30g melted butter 2 eggs 6g bicarb soda 2 lemons rinds Pot, sago, milk to simmer, contain refrigerate for 24 hours. Currents and brandy, contain refrigerate for 24 hours. Next day, Mix eggs with bicarb to the add sugar, sagomilk, crumbs, currentbooze and rind mix and mix in butt

Another variation of the old, port poached blood plum, chocolate cake, vanilla creme fraiche dessert. Goes alright!

We have some what of a system at work with the chocolate brûlée tarts, each day tarts will be baked, tart cases will be lined in preparation for the following days baking. There are several variables that are in play when making the perfect tart. The pastry has to be thin, the sides have to be of even height equal to the rim of the mould, uniformly cooked to a light amber and free free from cracks, Once the tarts have been blind baked, the chocolate custard is poured in an baked at a much lower temperature to ensure the custard does not soufflé. At 110c the custard should cook within 50 minutes and still have a delicate wobble to it. It's upsetting to come in after days off to tarts like this, it makes me sad, so very sad :( The top four have been rolled too thick, also the pastry has been cracked and the custard had leaked out during the cooking process giving the custard a sunken look. The bottom two tarts the pastry albeit undercooked in the blind process, are at a passable th

I wanted to make a festive dessert this is take one, so... A long sliver of bishops bread, toasted panettone, lychees, glacé cherries, amaretto cream, mint and eggnog ice-cream, I intend to substitute the panettone for sago plum pudding. Also not cover up the bishops bread as much as it's priddy looking and is silly to hide it.

Its my beautiful wifes birthday today and now since the morning sickness has almost passed she's requested a Black Forrest Cake. So I made a monster one! In layers from bottom up, the cake is as follows... Chocolate mud cake (sub booze for cherry brine), cherry jam, sour cherries, almond nougatine whipped cream, chocolate mud cake, cherry jam, sour cherries, almond nougatine whipped cream, chocolate ganache, pitted fresh cherries. I believe it'll leave us incapacitated, to be honest I'm a little scared.

I ordered some knifes from a shop in NYC, Korin and they arrived today! Misono Molybdenum Petty (12cm) Misono Molybdenum Honesuki (14.5cm) Misono Molybdenum Santoku (18cm) Mac Bread Knife (26.5cm) Misono UX10 Gyutou (24cm) Korin Original Gyutou (21 cm) Diamond Sharpening Steel (30cm) Togiharu Two-sided Sharpening Stone And a nice little 8 pcs knife roll! Really really cool!

Earl grey dark chocolate ganache, raspberry, pistachio and cinimon

Coco covered chocolate cake, chocolate shards, port poached blood plum, port reduction ganache and vanilla creme fraiche. Chocolate cake 540g chocolate 540g butter 12 eggs 120g flour 250g sugar 40g coco powder 120g port 120g coffee Melt chocolate, butter, booze and coffee over Bain marie, seive flour and coco and fold into chock mix, beat whites with 1/2 sugar fold into chock mix, beat yolks with other half of sugar and fold into mix cook Bain Marie @ 200 for first 15 min then 180 till finished ???

Peach and pecan frangipani tart, basil sauce, chardonnay white choc blanc, caramelized white chocolate ice-cream. Tart recipe: 3 Poached peaches, skinned, halved trimmed and sliced 125 g butter 125 g sugar 2 large eggs 125 g pecan meal 20g bourbon Pinch of salt Cream butter and sugar, ad egg one at a time, then fold through remainder Line rectangular tart case with Sweet shortcrust pastry made with salted butter. Arrange peaches on top Bake at 180 for 45 min

Crisp meringue spirals, baked vanilla meringue, raw meringue, chantilly cream, passionfruit spaghetti, poached peach, peach gel, raspberries, strawberries, kiwi sorbet (a later addition was banana slices and mint leaves)

Passionfruit sorbet

It was quiet enough to take a few photos of the deserts and some of the specials. Sorry for the dirty plates, dodgy photos. P4s Trifle, I put some kiwi sorbet with it and topped it with toasted sponge and crushed dehydrated banana chips, alongside banana ice-cream. Choc mousse with Turkish delight chunks inside, coated in pistachios, Turk delight gel, yoghurt vanilla rose sorbet. Milk chocolate brûlée tart, frangelico ice-cream and chocolate curls. Passionfruit soufflé, Passionfruit sorbet. Tasting plate Bottom left, cheesecake chocolate sorbet, Pedro Ximénez poached figs and poaching gel.

Make and cool sugar syrup, blitz the fruit an the rest together, add booze at the end and churn 750g water 500g maltodextrin 250g castor sugar 10g citric acid 15g stabilizer 500g kiwi fruit 20g mint leaves 300g chardonnay

Layers of poached peach, strawberry, raspberry, fig, chardonnay jelly, mint tapioca, cream pat, whipped cream and sponge cake! Topped with a mix of sponge crumbs and dehydrated banana chip crumbs.

Move over Mushroom ice-cream there's a new kid on the block! Beetroot, because I can!

Ginger syrup tea cake, marmalade toffee, orange segment suspended in orange blossom and vanilla gel, caramelized white chocolate and orange ice-cream.

Walnut microwave spongecake walnut and dried banana nougatine, brûléed bananas, banana ice-cream, keycap manis-caramel, rum-banana syrup and a little mint! Yummo!

I have had a couple of weeks to settle in at Rickys , formally Ricky Ricardo's (?...google may shed some light on that one). I have had my statutory 2 weeks of stupid questions, What should I do next chef? What's in that chef? What container should I put this in chef? Where would I be if I were the grater chef? Etc... So amongst other sections, they've thrown me into the pastry section with a ball breaking French-Canadian pastry chef, who only works single shifts, 4 days a week, she's had the last few days off and tomorrow, so I have got stuck in and made a few things, P4's We sell a petit four plate which has 6 items on it, here's some of the items I made today on my cheeky day shift. Shot glass tiramisu- from the bottom up: coffee-marsala fluid gel, chocolate coated coffee bean, savoiardi crumbs, acerated mascaropne and grated 55% dark chocolate. Baileys brûlée spoon, bakes baileys custard then brûlée Truffles- Outer, dark chocolate and ground microwaved orang

The long awaited first post from QLD is finally here, a full update on things chef will follow at a later date but for now a few snaps of our new pad, outside, besides the BBQ. outside lounge. Nina. Kitchen. Lounge. Lounge, Dining and our outside lounge. Lounge. Master Bedroom. Ensuite. Ninas room. all good and ready for bookings!

Inside Outside My new place of work!! Ricky's River Bar and Restaurant

It's been way to long since I have been creative, a task for my forthcoming week at work, something involving the following flavours: pecan, maple, banana caramelised milk and parsley. I'm thinking of making tablet coated pecans, pecan and maple micro-sponge, -30c maple, toasted milk and banana gelato, iso-malt toffied banana chips and perhaps parsley caviar? I need to check a few websites for inspiration like www.foodpairing.be And take it from there, wish me luck.

In the depths of winter we tend to crave a little comfort. For me, the humble beef cheek needs to be on the list of things to eat before spring comes to town. Cheeks denuded and marinated for 24 hrs in plenty of red wine, orange rind, thyme, coriander seeds, white peppercorns, fennel seeds and garlic. A grizzly sight. Then once patted dry the cheeks got a full dose of Mallard reaction and a gentle braise in beef stock for many hours. A big soft Beef Cheek on truffled mash with braised leeks, turned carrots, braised eschallots, cauliflower and broccoli florets all in a buttery nage. Yum. J

Nina and I made animals from fruit this afternoon, Kiki the banana duck, Naomi and Nina the strawberry puppies and confident Michael the pomelo man. Good eating all-round!

Nina and I have just enjoyed a breakfast of scrambled eggs on Lurpak buttered poppyseed toast with home cured salmon and a little corriander. Must be time for an espresso!

Every month or so we get work experience kids in from local schools, last week we were gifted with a lovely fellow named Patric, he's originally from Ghana but has been in Australia for 10 or so years. During the process of preparation we label each item once prepped and shelve it appropriately in the cool room. Here are some of Patrick's labels. 'Carrot' 'snow peas' 'pasta' 'dill' There was roomer that a container of onions was spelled 'unyins' but I never saw it.