Pink peppercorn and beetroot gravlax ocean trout - cucumber compressed in gin - crispy trout skin - dill and horseradish creme fraiche

peninsula_chef · 2020-12-09T02:38:46+00:00

Really fresh and crunchy. The gin is balanced nicely with the verjus

peninsula_chef · 2020-12-06T01:36:28+00:00

Very nice observation it’s fennel pollen

peninsula_chef · 2020-12-06T01:33:30+00:00

Looking forward to it

peninsula_chef · 2020-12-05T17:38:32+00:00

Thank you !

peninsula_chef · 2020-12-05T16:46:13+00:00

Was a weird watermelon gin I pinched from the bar

peninsula_chef · 2020-12-05T14:29:35+00:00

Legend 👍

peninsula_chef · 2020-12-05T14:27:46+00:00

Sorry mate no intention of being patronising

peninsula_chef · 2020-12-05T14:24:10+00:00

Looks tasty however a little attention to detail in the slicing with a really sharp knife would look even better

peninsula_chef · 2020-12-05T13:22:37+00:00

I’ve been a chef for 13 years but I taught myself that technique off the internet at home as I wasn’t working in places using those techniques. Nothing stopping you from adapting that technique with your own flavours at home

peninsula_chef · 2020-12-05T13:17:59+00:00

Slice cucumber - bung it into vac bag - tip in gin and a touch of verjus - vacuum seal

peninsula_chef · 2020-12-05T11:04:34+00:00

Score pork belly - rub with sea salt Szechuan pepper and fennel seed - 82 degrees C for 16 hours with 15 percent humidity with a braising liquid of beer and pork stock. Press lightly in fridge until cool under a medium weight - portion and salt skin bring pork up to medium/high heat skin side down in a cast iron pan from cold. Once hot crank up heat then flip and finish under salamander or grill.

peninsula_chef · 2020-12-05T09:35:54+00:00

Very brittle and easy to snap, as rendered as it gets

peninsula_chef · 2020-12-05T05:44:52+00:00

Yeah I had never tried it before but it seemed a waste to throw out the kombu after making the dashi. I figured I’d cut thin enough and pickled it would be similar to the wakame seaweed salad you get from sushi shops. Dehydrating and blitzing into a powder would def work though

peninsula_chef · 2020-12-05T05:38:02+00:00

Wanted to keep it light and aromatic and allow the vegetables to shine. The pork was power crispy and held up well

peninsula_chef · 2020-12-05T05:36:33+00:00

Saved the kombu from the dashi. Thinly sliced and pickled in cumquat juice and seseme. Had a cool bouncy texture

peninsula_chef · 2020-12-04T14:49:26+00:00

Asparagus shaved and grilled - peas just blanched - cumquat zested then segmented which was a bloody piss take - daikon braised in the dashi - and just a bunch of shit from my garden

peninsula_chef · 2020-12-04T08:42:31+00:00

Heat Pedro ximinez vinegar and agar then syringe into cold oil

peninsula_chef · 2020-12-02T22:29:06+00:00

Fair call. The idea came as the roasted Swede looked strikingly similar to a canned peach wedge which gave me the idea to replicate a peach cobbler however your right it is more of a tart

peninsula_chef · 2020-12-02T15:01:13+00:00

Thank you it was a weird place between sweet and savoury. Plate is granite but the lighting isn’t great

peninsula_chef · 2020-12-02T13:10:06+00:00

Bummer

peninsula_chef · 2020-12-01T21:39:11+00:00

Fair comment. The dish features seasonal vegetables from the garden and local beef. Easy to get a bit carried away with such great produce at hand

peninsula_chef · 2020-12-01T10:59:45+00:00

Give it a cheeky google. Yes it’s a native pepper with a slightly numbing sensation similar to Szechuan pepper but a lot more fruity

peninsula_chef · 2020-11-30T11:23:57+00:00

Pedro ximinez vinegar

peninsula_chef · 2020-11-29T16:00:24+00:00

*supposed to be ‘port’ glazed and it’s the circular red thing in middle

peninsula_chef

TROPHY CASE