Thursday, January 14, 2010

Welcome to a new year!!

This is a almond and corbezzolo honey semi freddo,with fresh berries and tuilles.
A tray of semi dried grape tomatoes, dressed with garlic, basil, and extra virgin olive oil.
Chicken terrine, accompanied by duck liver pate, cornichons, sardinian artichokes, pickled fennel and truffled dwarf peaches. This has been on the menu over summer.
John dory.

Duck tortelli's, dressed with black olive, pommegranate and duck jus.
Burrata is a soft mozzerella style cheese with a creamy center. We serve it with pancetta, heirloom tomatoes, a little rocket and bruschetta.
School prawns, fried with olives, rosemary, garlic and chilli.

Claire di lune oyster, caviar and chive creme fraiche.

I had never made a pasta with figs before, and we'd been getting some awesome white figs, i happened to be reading Pasta sfoglia and they had a pasta with figs. I changed it a little by putting roasted walnuts and saffron fettucine. It came out pretty good.
Poached rhubarb tart.
Smoked duck breast is one of my favorite things, and here its served with pan fried kipfler potato gnocchi and fennel puree.


Sylvia said...

Thanks for a wonderful lunch today. Honest, simple flavours!! Max & Sylvia

pilu at freshwater said...

Hey guys, thanks for coming in. I'll try and update the blog a little more regularly too! Cheers.