As you may be aware, I am currently in Australia on a PR and media trip which has involved some filming for one of Australia’s highest rating TV shows and a collaboration dinner with George Calombaris in Melbourne.

During my trip back home I took the opportunity to dine in the restaurant of a good friend of mine, Ben Shewry at Attica. Attica has just recently been recognized as #73 in the world by the famous San Pellegrino top 100 restaurants in the world.

When I met Ben in Madrid during Madrid fusion earlier this year I became intrigued at his whole food philosophy and how he has taken so much of his inspiration from his childhood growing up in country New Zealand. His style is very honest with a clever use of technique to enhance the dish rather than to pointlessly use techniques for fame. My intrigue was certainly satisfied after he prepared us (Myself and my good friend Darren Purchese) an amazing 12 course menu!

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Something I did about 10 months ago but never really wrote about was an inverted poached egg………………

When decontructing a dish there are many things you need to think about in order to make it good and of course so the guest doesn’t get too confused while eating it, Make it understandable:

• If you are Trying to remind your guest of something they have eaten before but in different format than they need to get it without being told.
• If you are coming with a New flavor profile then put it into a technique they understand and the reverse is if you are coming with a new technique then have flavors they understand. If you come with a totally new technique and a new flavor profile you will confuse the guest and possibly alienate them for the rest of the meal.

In this particular dish I have combined the famous Tortilla Espanola and the traditional poached egg…………….

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