What is Value for money and how does it relate to food?
I have traveled the world and Worked in many countries but I must say the country which is the most fixated on the concept “Value for money” is Spain. Please understand that I am not saying that this is a bad thing but merely discussing the different concepts people have when it comes to dining.
This is not a technique I can or would want to claim as my own, this is a technique by a brilliant Chef and friend of mine Paul Pairet. Paul is a French Chef based in Shanghai and is now in charge of a restaurant named “Mr and Mrs Bund“.
Finally the long awaited book from David Chang has been released.
The first time I ate in Momofuku was about a year and a half ago, we ate in Ssam. We were given the royal treatment and basically tried the whole menu as the table was booked by my friend Wylie Dufresne.
A few weeks ago I wrote a story about Mediterranean Red Mullet (Salmonete) and my absolute love for the fish. Well finally I have found a dish to do it justice!
A very simple yet very effective technique is emulsifying Extra Virgin olive oil into Honey. Obviously you need to find a very good quality Extra virgin olive oil as you really taste all the characteristics of both the honey and the oil.
As I have now been away from my Country (Australia) for more years than I care to remember, my feeling is that they may of forgotten me. Well on the weekend there was a story in the Epicure from the Melbourne Age Newspaper.