Cookingexperiences

Experiences in cooking, experiments with cooking - at home and on the go.
From simplest home cook goodness (and failures) to experiments with modern cuisine. Pictures, impressions, recipes, reviews.
Posts I Like
Who I Follow

Dinner at Sepia

Exceptional, brilliant, complicated creations executed with extreme precision bordering on perfection. Every one of the eleven courses was an accomplished piece of art, with beautiful (and often unexpected) harmonies of flavours, culinary rhymes laid upon contrasts of textures. Every detail here has been worked on over and over again so as to reach the ultimate course the ingredients can provide. 

The final course, “winter chocolate forest” (pictured at the top, soft chocolate, hazelnut and almond, orange and thyme cream, sour cherry sorbet, cocoa brandy jellies, green tea, licorice, chocolate twigs), is also the most memorable, with the sourness of the sorbet cutting through the richness and bitterness of chocolate, and the subtle effervescence and umami of licorice and tannins of green tea adding complexity. Beethoven on the palate. Wagner too was covered, with the incredible richness of the charcoal grilled wagyu rump being completed by the brass sections of sea urchin and wasabi butter, garlic chive, mustard leaves, ponzu. So rich in flavour one would almost want to skip the optional cheese course.

 

Sixpenny, Stanmore. I already wrote about this place late last year, and our second visit was no disappointment. Genuine creativity, some mind-blowing combinations, precise techniques and great service. I am looking forward to tasting their summer menu in a few more months.

Biota, in Bowral. Well worth the trip. The degustation menu included two egg-centred courses, both of which were real stand-outs. The marriage between porridge and  egg yolk was a revelation.

Delicious dinner at monopole, Potts Point, Sydney.

Home-made ricotta and herb ravioli, with a sauce of hazelnut butter, sage,  reduced brown chicken stock and parmesan. And then some more herbs.

Heston style slow, low temp beef rib roast

Flower pot trifle at The Cottage, Balmain. Lots of raspberry, dulce de leche and more sweet goodness under the flower…

L’Astrance,

4 rue Beethoven, Paris 75016, France

Go if you get a chance.

home made goat milk ricotta and cow milk ricotta, tasmanian blackberry honey, roasted almond and poppy seed. Another by-product of the failed mozzarella attempt. Failures can be delicious!

home made “boursin”, as a result of failed home made cultured mozzarella. Learning the subtle differences between pasteurized milk brands the hard way. See http://www.madmillie.com/Cheese/Suitable+Milk.html for suitable brands of milk  in NSW. The good news is, pretty much any milk is good enough to make boursin!