Kingfish Ceviche
Now, we are talking fine dining...
The kingfish is one most versatile and delicate fish used in food industry. It is premium and is purchased at a heavy cost. One of the reason I am fond of kingfish is because of its texture. Unlike Salmon or Trout it ticks all boxes for top sashimi graded dishes.
This simple recipe is soo easy to make and takes your palate to next level. Its a perfect blend of subtle flavours and textures.
In Australia, kingfish can be found from The North Reef, Queensland to Western Australia. Also in some parts of Tasmania. Interstingly, they were predominatly found in Sydney Harbour but their population saw a decline due to human set traps.
classic pannacotta with berry coulis, grilled strawberries, biscoff crumb & white meringue
This classic doesn’t need any introduction to the world. Honestly, there are thousands of variations of this dessert.
Everyone claims theirs to be the best especially when it is a family recipe followed generations after generations.
This “Cooked Cream” dessert recipe is simple and easier to follow. One can also set panna cotta mixture in a cake mould and using a cookie cutter portions them into desired shapes before serving.
Creme diplomat with mango gel, white chocolate crumble & berries
This dessert is a mixture of vanilla custard, whipped cream, gelatine & rum. The ratio of custard and can vary depending on sweetness and presentation of the final dish. One of the simplest of the desserts but sees difficult if the rules are not strictly followed.
Diplomat cream can be flavoured with Kahlua, Caramel, Praline mixture or even Fruit pulp. The amount of gelatine or corn starch depends on the purpose of the dish. Creme Diplomat can be served in jars or martini glass and decorated with fresh berries & crumble. It can also shaped using pastry cutter for garnish to accompany another dish. Often, people misunderstand Creme Diplomat & Creme Anglaise & Creme Brulee.
Creme Anglaise is a sauce type custard which is made from same ingredients except gelatine & cream is optional. However, Creme Diplomat is a set custard and more dense & sweeter than Anglaise. Creme Brûlée on the other hand, is baked in barn marie and is sprinkled with sugar on top and caramelised using a blow torch.
Classic Tiramisu without using thickened cream
Tiramisu is a classic Italian dessert with a variety of recipes available. This recipe is one of my favourites as it uses no cream to get the texture. The use of cream changes the delicate flavours of mascarpone and savoiardi. We will use egg whites to get the perfect texture and elevate the flavours to the next level.
Eggplant lasagna
Eggplant Lasagna is a vegetarian alternative for the traditional Lasagna Bolognese. This can be served as a main course or in the form of canapes. It can also be converted into a vegan recipe by using vegan cheese. In this recipe, we make eggplant the star of the dish by complimenting flavours of mozzarella and Italian tomato sauce from Naples.
tandoori broccoli
Tandoori broccoli is an intriguing vegetarian appetiser with the same marination used for famous Indian dish Tandoori Chicken Tikka. In this recipe, I will share a perfect marinate recipe to serve guests with a surprise twist. One can substitute the recipe to the vegetable or meat of their own choice. This recipe works just perfect with broccoli and can be served as a main course too.
Vegetable chow mein with poached egg and sesame seeds
Desi Chowmein is an Indo- Chinese version of stir-fry noodles. It is filled with a mix of Indian spices with an extra touch of spice with chillies. The best chowmeins emerge from the streets of India and best enjoyed with crispy appetisers. The secret is to get just the perfect balance between the acidic kick from vinegar, umami flavour from soy sauce and not to forget a pinch of sugar for balance.
In this recipe, we will elevate it with poached egg and sprinkle of toasted sesame to get a smoother texture.
Watermelon, orange & feta salad
Watermelon salad is the most loved salad of all time. This recipe is perfect for winter brunches or summer bites. Its refreshing and tingling mouth feel will make your guests guessing and wanting for more. Those sweet, juicy watermelons that grace our summer days, cooling and refreshing, can do much more than simply satisfy a thirst.
Spinach, mushroom & bacon frittata with truffle oil
Whether it’s a lazy Sunday morning or brunch with family and friends, Frittata will always take the spotlight. Frittata is an Italian version of Spanish tortilla which is light, soft and full of flavour. It is always the quality of eggs & frying pan which differentiate good and great version of a Frittata.
My chef told me once , “Always check the fridge for leftovers because they decide which type of frittata you will make, and he is right”.
It can be done two ways, one by using raw ingredients chopped and cooked in the same pan with egg mix or by adding cooked ingredients to the egg mix. The choice is completely up to you. Always remember, the frittata mix needs balance and subtle as it is served at breakfast. Use your ingredients in such a way that they compliment each other.
grilled salmon with saffron beurre blanc & mediterranean quinoa salad
Grilled Salmon is a classic dish for seafood lovers and food enthusiasts. To do justice to a piece of fish is probably the hardest challenge for a chef. Basic rule- “Any seafood pairs well with anything acidic or citrus”. In this recipe, we will combine the fillet of Salmon with Mediterranean flavours. To give it royalty we add saffron along with wine reduction and trust me it just hits the mark.
beef eye fillet with wasabi mash, fried enoki & cream sauce
Who doesn’t love a fiery grilled steak with a soothing creamy sauce?
Eye fillet is a premium cut of beef and also expensive to buy in the market. As chefs we must do justice to it. In this recipe, we share easy secret techniques which will ensure a fine dining experience at home. Multiple factors affect the final product, from the quality of meat to the temperature of the grill. Always remember resting your steak well before cutting can really make a huge difference.
“If you can cook a perfect steak then you have earned respect in the kitchen”. It is too true..
Lets dive in-
The secret of pasta making
Pasta making is a fine art which takes years to master for any chef working in the industry. Every chef will have their own variations of pasta dough. The key is to knead the dough using the right amount of ingredients & the right technique.
This recipe will reveal the do’s & don'ts of a high quality homemade pasta. Made with everyday ingredients found in the kitchen, crafted from chefs of Italy.
toasted sourdough with indie mushrooms with crumbed cottage cheese,poached eggs, black sesame & Guacamole
This recipes presents you a perfect accompaniment for your Sunday breakfast. The most versatile button mushrooms tossed with Indian spices, poached eggs traditional guacamole with a twist on a crunchy sourdough. The cherry on the cake would be freshly brewed coffee to give you an experience of your favorite cafe at home.
Lets dive in.
ultimate cold coffee
This cold coffee recipe brings to you a quick blend of chocolate & coffee to optimise one’s time. This has been tried and tested multiple times before publishing.
I am very fond of this recipe & happen to mix everything as I was in a rush and found the ingredients in front.