Pan seared sweetbreads, Shiitake and Kombu consomme, Shiitake and Miso puree, chives

A very simple dish with very few components. The broth was thickened slightly with GPI Kokumi just to give a richer texture. The sweetbreads were first poached with star anise, salt and pepper, then chilled overnight.

 

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Beef short rib tartare, sea urchin, black tobiko, mushroom

I wanted to use short rib because of just how “beefy” the flavour is. I didn’t want this to be a subtle tartare. Eating the minced meat without seasoning was already delicious, but I wanted to season it just to further enhance the flavour. No eggs, capers or shallots in this one, but seasoned with salt, mirin, a bit of soy, and some mulled vinegar.

The sea urchin is left untouched. It’s amazing as it is.

The enoki mushrooms are pickled with similar flavours used in seasoning the beef – soy sauce, mirin, salt,sugar. They were vacuumed to further draw the liquid into the mushrooms. The disks of king oyster mushrooms were also pickled then dehydrated to concentrate flavour and alter the texture. Lastly, toasted shitake powder.

Garnished with scallions for colour.

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The difficulty of simplicity – Octopus, guanciale, roasted garlic, sage

When composing a dish, there’s a ton of questions I always ask myself – What’s the intention, what’s the main focus, how many components, how do I want those components to contribute to the entirety of the dish. In a way, dishes are really like essays – what is the main thesis, what are the arguments, are they good arguments, how do they prove the thesis?

When I was in university doing my psychology undergrad, I tried to use few, but strong arguments in the papers I had to submit. It’s only recently that I have realized that I am trying to do the same thing with the dishes I create. And the dishes I have enjoyed the most are simple but potent. Simple compositions with each component able to stand on its own.

Keeping a dish simple can be difficult. Instead of bombarding the palate with different flavours, you focus on a few flavours but make sure that each is potent and elegant enough to make an impact without overpowering the main act.

This dish was another attempt at simplicity. I just need to keep improving.

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Squash Dessert

Squash panna cotta, pumpkin seed butter, squash and smoked maple puree, brown butter and pecan crumble, maple poached squash, sour cream.

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Smoked duck breast, parsnip puree, macerated blackberries, graham cracker crust

Title says all. Had some time to use up leftovers, so made this dish.

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uni ravioli, ramen reduction, salmon roe, dulse

The pairing of uni and salmon roe is one of the best combinations I have ever tasted. I still remember the first time I had uni and salmon roe on a bowl of sushi rice, it was sublime.

The pairing was the starting point of this dish. I also wanted to express the aroma of the sea, and thats where the dulce came in. The ramen broth is there simply because I had some left over, and it seemed like a good idea. And it turned out to be a great component to the dish.

 

 

 

 

 

 

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Cold Roast Beef – crumbs, enoki, onion, mustard

An idea that came from leftovers. One Sunday I had some friends over and I made a steak and salad for dinner – I cooked too much steak, so I had leftovers. The day after I ate the steak and salad, and REALLY loved it, almost more than when it was fresh. There’s something about left over steak. The flavour is different, the bite is a little more firm from the fats being solid again. I felt the flavour of it was very nostalgic of eating roast beef sandwiches from leftovers after a big family dinner. And so that is the whole story behind this dish – leftovers garnished with sandwich ingredients.

The steak was cooked medium rare, then cooled overnight. Garlic and thyme bread crumbs, mustard cream using Kozliks horseradish mustard, triple crunch mustard, pickled and seared onions, crisp enoki mushrooms, caramelized onion puree. DSCF0004


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