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A view of a chef. Wednesday, March 31, 2010. Saturday, December 12, 2009. The festive season only means one thing for the hospitality industry: rampage. It's based on the 'cause and effect' theory; people want to celebrate, and we are here to accommodate! How we manage to feed over 2500 people a week in a table-clothed restaurant is beyond me; but we manage to keep a relatively high level of quality, because the turnover of food is so fast that everything is fresh! Sunday, November 29, 2009. Roasted Garl...

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vue de cuisinier | vuedecuisinier.blogspot.com Reviews

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A view of a chef. Wednesday, March 31, 2010. Saturday, December 12, 2009. The festive season only means one thing for the hospitality industry: rampage. It's based on the 'cause and effect' theory; people want to celebrate, and we are here to accommodate! How we manage to feed over 2500 people a week in a table-clothed restaurant is beyond me; but we manage to keep a relatively high level of quality, because the turnover of food is so fast that everything is fresh! Sunday, November 29, 2009. Roasted Garl...

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vue de cuisinier | vuedecuisinier.blogspot.com Reviews

https://vuedecuisinier.blogspot.com

A view of a chef. Wednesday, March 31, 2010. Saturday, December 12, 2009. The festive season only means one thing for the hospitality industry: rampage. It's based on the 'cause and effect' theory; people want to celebrate, and we are here to accommodate! How we manage to feed over 2500 people a week in a table-clothed restaurant is beyond me; but we manage to keep a relatively high level of quality, because the turnover of food is so fast that everything is fresh! Sunday, November 29, 2009. Roasted Garl...

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vuedecuisinier.blogspot.com

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vue de cuisinier: scallop boudin recipe

http://vuedecuisinier.blogspot.com/2009/11/scallop-boudin-recipe.html

A view of a chef. Monday, November 9, 2009. Scallop Boudin w/ pea puree; salmon roe. You may or may not have seen this on the menu. At Manu Fiedel's L'etoile bistro in Paddington; but a French head chef taught me how to make this long before it appeared on any menu in Sydney! I would like to share with you the recipe:. 500g FRESH scallop meat (roe off). Salt to taste (read method). Blend the scallops, then pulse in the 300g cream, egg whites and a teaspoon of salt- Be careful. Fold in the chives. Loved t...

2

vue de cuisinier: October 2009

http://vuedecuisinier.blogspot.com/2009_10_01_archive.html

A view of a chef. Thursday, October 29, 2009. All the bosses weren't around so I snuck in a couple of happy snaps in the kitchen:. 3 pots of milk/cream heating up to make anglaise; all at one time! Ultimate multitasking: Ice cream, cardamon anglaise and a creme patissierre. No wastage: every part of any ingredient can be used. Breakfast from a chef mate next door (adjacent restaurant): French toast and crepe with fresh fruit and berries; whipped cream and maple syrup - even the staff meal looks classy!

3

vue de cuisinier: September 2009

http://vuedecuisinier.blogspot.com/2009_09_01_archive.html

A view of a chef. Tuesday, September 29, 2009. The Chef Next Door. Here's my story - I worked for Manta Restaurant for a day, then I heard China Doll was looking so I bailed and started at my current job. But I really wanted to dine and try the food; and a $447 bill between 3 covers later - I did; and it was good. I had to check if my wallet was still in my pocket walking back to the car, and one of my dining colleagues nearly had a heart attack, never having to pay that much for a meal in her life.

4

vue de cuisinier: August 2009

http://vuedecuisinier.blogspot.com/2009_08_01_archive.html

A view of a chef. Saturday, August 29, 2009. My Ultimate Pork Belly. Crispy skinned pork belly with celeriac mash and caramelised apples. Remember that when you buy pork belly that it will shrink. When you cook it by as much as 1/3rd! So when you're thinking "that's massive! It's actually the perfect size. Singe the hairs off that swine! Then score the skin and rub salt and cracked sechuan peppercorns in it - don't need to be gentle get in there. 2 hours in the fridge. Handful of juniper berries. To 'twi...

5

vue de cuisinier: For Charity

http://vuedecuisinier.blogspot.com/2009/11/for-charity.html

A view of a chef. Sunday, November 29, 2009. Of course, as a proud chef, it can't be just any soup:. Roasted Garlic soup and almond soup w shredded white chicken, blood orange and herb salad. This dish is fairly simple, but very fiddly, having 3 parts: soup, chicken and salad. 8 whole garlic bulbs. 1 white onion, finely diced. Large handful of slithered almonds. 2 chicken breast fillets. 2 large knobs ginger. 3 shallots, white only. Shred the chicken, making sure to tear it along. Segment the blood orang...

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vue de cuisinier

A view of a chef. Wednesday, March 31, 2010. Saturday, December 12, 2009. The festive season only means one thing for the hospitality industry: rampage. It's based on the 'cause and effect' theory; people want to celebrate, and we are here to accommodate! How we manage to feed over 2500 people a week in a table-clothed restaurant is beyond me; but we manage to keep a relatively high level of quality, because the turnover of food is so fast that everything is fresh! Sunday, November 29, 2009. Roasted Garl...

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