Tuesday, December 28, 2010

Chef Jules Is Back Along With Summer!

Beautiful Vine Ripened Tomatoes, Buffalo
 Mozzarella and Figs drizzled with x.v olive oil
Hello Friends,
Chef Jules is back, and I want to wish everyone a Merry Christmas, and Happy Holidays. A lot has happened since my last posting. A trip to the Chatham Islands, to help our friend Val Croon of Hotel Chathams, set up his shark cage dive business, and sample the unique landscape, culture and of course the local produce. Being a seafood lover, it was nirvana for me, abundant crayfish, Paua (Abalone), Blue Cod, Kina (sea eggs) and much more! I will talk more about the trip in the future, but suffice to say it was quite an experience, made great by Val's hospitality.

Chatham Island Great White Shark playing with our tuna,
 10 minutes before I jumped in the cage.
I have also been involved with Dive Planet, promoting and selling the U.F.O (Universal Food Ovens) which is basically a modular/stackable, stainless steel steamer which doubles up as a barbecue, available in varying sizes and very well priced, check out the link above.
I made numerous dishes from the Chatham Island produce, just a couple are below. Firstly there is an eye fillet tournedo, wrapped in bacon on a bed of tomato, fennel compote and topped with Chatham Island crayfish/rock lobster tail and drizzled with hollandaise sauce. Below that, I have breaded Abalone, simply served with lemon and Pinot Grigio.



Just reminding you all that if a recipe is required, or advice on cooking anything that you're not sure about, just email me at chefjules@diveplanet.co.nz
That's it from Chef Jules, so ciao for now.

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