Howdy y’all, just a little something to show you where I’ve been & where you can go.
I’ll also be heading to a few places outta the city and will let you know how my wanders into the wilderness go 😀
Check under Categories to see what I’ve rated as my personal highs & lows 🙂
This is an insanely easy & insanely tasty recipe by Tetsuya.
The recipe can be found here:
I’m slowly working my way around recipes from Heston Blumenthal’s tv series ‘In Search of Perfection’ and today, it’s Heston’s perfect steak and salad.
You can check out my other Heston recipe attempts here.
This is actually the easiest Heston recipe I’ve attempted so far. I’ve only put off trying this for so long because of the extremely long cooking time (24 hours in the oven).
My attempt at Heston’s perfect steak & salad
Yes, I know, it’s been an age since I’ve been posting anything.
Many, many, many years ago, I tried out Tetsuya’s restaurant in Sydney. It was my first fine dining experience and it was thoroughly enjoyable, opening my eyes to the possibilities of what could be done with some fine ingredients.
Not too long ago, I ended up at Tetsuya’s Singaporean effort, Waku Ghin, and that was mind-blowing.
But I digress, the reason why I’m posting is because I decided to attempt to make Tetsuya’s signature dish – the confit of ocean trout.
The recipe can be found here:
My attempt v My experience at Tetsuya’s restaurant
Obviously, my fillet is a smidgeon bigger – but that’s because this was to be an actual meal for dinner, not part 1 of a 13 course degustation.
So I got another cookbook not too long ago – Ferran Adria’s The Family Meal (of El Bulli fame).
Awesome book and very realistic – as in, recipes you can cook throughout the week. Why not try the Sangria? Wine + fruit = healthy, right?
I’ve been watching Heston’s tv series ‘How to cook like Heston’ where he gives you (mostly) realistic recipes that the home cook can do. Some things do look time consuming, but nothing like 3-day extravaganzas that I’ve attempted before (more of my attempts at Heston Blumenthal’s recipe here).
This is a really quick & simple recipe and good fun too (but Heston told me I can play with my food…)
Stretchy cheesy goodness
Why is it perfect? Because I used “perfect” ingredients:
Crispy & tasty & a lovely leftover food.
On the quest for perfect arancini, I have recently completed Heston Blumenthal’s perfect spaghetti and now it’s time to attempt his perfect risotto.
More of my attempts at Heston’s recipes and my experience at his restaurant are here.
The first part for me was sorting through the recipe to find the risotto – his “perfect” risotto has so many separate bells and whistles that I wonder if that can really be perfect risotto. I mean it might be the perfect risotto & accompaniments but I wouldn’t really call it perfect risotto. As I main goal was making arancini balls with the leftovers, I omitted the bells & whistles not directly related to the risotto.
So not too long ago, Sydney started trialling gourmet late night food trucks including food purveyed by those with impressive culinary pedigrees.
The first one I tried was Eat Art Truck which is run by 2 chefs – one formerly of Tetsuyas & one formerly of Quay. And they did not disappoint.
Theirs is an Asian fusion & western style option. These aren’t no ordinary kebab trucks, they come with state of the art induction cooktops and are custom designed for the truck.
After a bit of a breather, I’m back onto creating another of Heston Blumenthal’s recipes from his In Search of Perfection series.
For more of my Heston Blumenthal recipe attempts/restaurant experience, click here.
Today (well over several days, really), it’s Heston’s perfect spag bol.
Perfection – spag bol ala Heston Blumenthal
I’m always up for trying new things and I’d walked past this restaurant several times with a mind to go in next time I’m around for dinner. I’ve had Chinese food before (who hasn’t?), but not from this muslim ethnic group in China (and other areas in Central Asia). That means there will be no sweet & sour pork on the menu.
First up, how to pronounce Uyghur? We ask the waiter of this family restaurant and he says ‘wee-gur’.
The decor is very bright
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