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 see my friend Val Croon of Hotel Chathams, 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.It's always great to get back to Bosco Verde Epsom and try out some new recipes with things you learn along the way.

Chatham Island Great White Shark playing with our tuna,
 10 minutes before I jumped in the cage.

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.

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