What's cooking?

Looks delicious Jim. Perfect for the temps we're having around here. Minus 11 this AM in Vermont.

 

Rangers valley Wagyu ribeye , it was lot more marbled inside than this but I got busy and didn't had to chance to take more pics


Smoked white asparagus in beurre noisette


That awesome marbled lamb from Everson farms with peas and thyme foam

I guess i am done for now

 

White asparagus is one of my favorite things on earth. And that lamb amuse gueule looks very nice also

Stefan

 

Thanks Stefan , that lamb was the 7th course of a degustation dinner , the plate makes it look tiny though

 

I would ask any Chef that does a tasting menu, or a degustation, or Omakase, just for kicks, show us the whole menu. It's incredible insight into the chef's thought process.

 

Chinese Lunar New Year dinner:
"Steamed taro & spare ribs with rice flower in lotus leaf"
"dry-braised prawn in sweet chili sauce"

 

Looks fantastic Charles!

Great presentation too.

 

Yummy !

 

I could hurt myself on those shrimp. They look fabulous!

Nothing pretty or fancy, but good comfort food on a chilly day. Butterflied & fried pork tenderloin with rice and milk gravy.



(had a salad, too, but that doesn't count.)

 

Rangers Valley, expensive stuff. Nice one, Mert.

 

The prices went up $9-10 per kg last month , I have more than 80kg on order for an event in 2 weeks

 

Some awesome meals! Now I am starving....

 

Omg Mert. Grade 7 beef , if you can buy it, is $60 - $100 / pound or more for steaks here.

 

It's too rich for my taste for home use , these private events I am catering for are pretty expensive , I have make it worth

 

Glacier 51 toothfish ( Chilean seabass ) it's sustainable and great product, I was requested one of my dishes featuring it with a photo , apparently I am using quite a big amount of it ,
Here is how $1100 looks like

 

On the increasingly rare occasions that I have the time to prepare it, I always pour the demi-glace into ice cube trays, freeze them, then pop them into a zip lock freezer bag for an instantly accessible, perfectly portioned blast of amazingness to add to a wide variety of sauces.

 

Wondering if your personal taste is more towards good marbling grass fed beef? Have you got some stuff from Pino's dolce vita, and Feather and Bone?

 

My personal preference is grass fed good marbled beef , grainfed beef is safer for large numbers in terms of consistent supply . At restaurant for a la carte and at home I use grassfed only . Being 2 hours away from Sydney limits my vendors , I buy most of my through Top cut , they can get me pretty good brands including Peter Blackmore Wagyu, darling downs Wagyu, diamond tina Wagyu, grasslands pasture fed and riverine premium grain fed

 

Chicken topped with Black Bean Salsa Salad...

 

End to one of the coldest ski weeks in Vermont I can remember:

Cheese souffle


Pork roast