Saturday, September 12, 2009

Its been a while so.......

I finally found some time to gather up the new photo's that i had taken over the past couple of months. This is Maccarones di busa, with pork ragu. The Pasta is made by rolling the dough on a nitting needle or small rod.
Twice roasted duck, with artichokes and poached quince.
Veal backstrap wrapped in coppa, broad beans, and purple potato chips.
Duck consomme, with a fine julienne of veg and duck tortellini's.

This is a crudo (raw) of kingfish, that was a entree for another recent wine dinner. It was garnished with blood orange segments, baby herbs and verjuice.

Roasted Duck breast and confit leg, chestnut and jerusalem artichoke puree, purple potatoes and crisp. Glazed with mogolio.
Chicken terrine, pickled fennel, and crispy artichokes.
Trio of chocolate, consisting of a chocolate zippulas, a chocolate parfait and a coffee and chocolate creme tartlet.
Pan seared purple congo potato gnocchi, fresh broad beans, marjoram and gorgonzola.

Fillet of banksia beef, with cavolo nero and stuffed globe artichokes.
Spanner crab agnolotti's with fresh golden cherry and grape tomato sauce, drizzled with basil oil.

Friday, May 29, 2009

Southern Italian Wine Dinner

Each course was matched with two great wines from different parts of southern italy. Matching the food to each region the different wines came from, for each course. It all started with assigini's of, Claire di lune oyster, with herbs, prosecco and echallots. Arancini filled with pork ragu, and a zucchini flower filled with smoked eel.
Then it was a seafood salad, marinated in lemon, olive oil, parsley and chilli.

For the pasta course we hand made orecchiette, with a lamb ragu, spinach, chilli, and grated baked ricotta.

For main course it was a duo of roasted meats. Giovanni's suckling pig, and slow cooked baby goat wrapped in pancetta. They were accompannied by a slice of eggplant parmagiana.

For dessert there was cannoli filled with ricotta, mascarpone, and candied zest, etc. Served with saffron and almond praline gelato and orange syrup.
Petit fours consisted of some traditional sardinian sweets. Torrone ( or nougat) and pardulas.

Tuesday, April 14, 2009

April Updates.

For this months update, i've been using a nikon d50. So my photo's should be a little better than the usual camera phone photo's.
This is a combination of pork terrine and seared scallops, with crispy ears, salsa rossa and fennel puree.
An addition to the suckling pig dish, we've started making our own pork sausages to accompany it.

Our first batch!!

Fettucine with ox tail ragu, and gremolata.
For easter in sardinia they make this pastry called "Pardulas" . We have been serving it with sheeps milk gelato and stuffed baked pear.
Spatchcock coated with truffle mustard and breadcrumbs made from carta di musica.
One of our original dishes, prawns with fregola.

Deboned lamb leg and shoulder, stuffed with fregola, fennel, and herbs. Served with roasted pine mushrooms.

Wednesday, February 18, 2009

New stuff this month

I've been trying out a few different pasta flavours lately. These are chocolate tortelli!
An old favourite is back on the menu! Spaghettini with vongole and bottarga. A sardinian classic.
Rolling out chocolate pasta dough.
Pistachio semifreddo with brandy snaps, strawberries with zabaglione.
White and yellow peaches with basil seeds and ricotta, honey tuille.
Chocolate fettucine, tossed with poached pears, anglaise and shavings of dark chocolate.
Spinach ravioli, filled with beetroot puree, goats cheese and thyme. Topped with burnt hazelnut butter and beetroot glaze.
Sardinian ravioli's...
Getting better with more practice!
Roasted blue eye trevella, peppers done " piedmontese style" and basil oil.
Rolled veal accompanied by baby fennel gratin and mirto jus.
Josef, loading up the van at the markets.
Our weekly trip. A full van of fresh ingredients to play with!
Saffron and beetroot fettucine, with squid, chives and smoked eel.
We've been lucky enough to get a good variety of tomatoes this summer, including; Kumato, black Russian, ox heart, green zebra, yellow grapes, love bites, just to name a few.
Poached white nectarine, almond biscuits and sweetened ricotta.
Sugar cured king salmon with baby herbs, fennel and bottarga. This is on our lunch special at the moment.