combination
Inspired by Thanksgiving menu
This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests Read More…
experiment #9
Ingredients fresh organic sour dough Aged eye fillet beef powdered truffle oil balsamic pearls This little recipe is going to sound a little Hipster’esk, but damn it was yummy. I couldn’t resist sharing. It’s a thin slice delight; slice the sour dough thin, brush with a little olive oil (I actually used hemp oil – Read More…
experiment #8
This was my first full meal (well, 2 courses anyway). There were a number of new things here for me; the powdered items being the main one. Let me break it down; for main we have slowly smoked duck breast on a bed of parmesan spaghetti with crispy duck skin crumbs. Smashed smoked chat potatoes Read More…
experiment #11
The inspiration for this meal started when I received some ever so special soured beers from The Two Metre Tall Company of Tasmania. This was the first release of their soured ale range. One of the beers in this range was a Barrel Aged Sour Cherry Ale. Although there was no ale in dessert, I Read More…