See I have never understood high class fancy cooking, sure some of it would be very difficult to prepare and looks very nice but I doubt much of it tastes better than a more common dish, and whats with the portions!
that's like saying you doubt an F1 car is much better than a Ford Falcon, and you can only fit one person in an F1 car. With all due respect, you are what professional chefs call a "Food Peasant". FYI - most of these type of meals come in a 8 -15 course seating, called a http://en.wikipedia.org/wiki/Degustation
I still think Royal China in Raffles looks pretty good: Click to view full-sized image! Hosted by UGBox Image Store
Hehe - about the portion sizes. I think you'll probably find that that much is more than enough when you actually eat it. Chefs prepare it like that to look good on a plate (and an accompanying photo) as well as rationing it out with the understanding that not everyone wants the 1kg Steak equivalent of International Cuisine. From what I know of food (in general) that is not Australian in origin is that the first time you eat it, feels like you've been smacked over the head with a dead fish (Read: Japanese Restaurant with Sea Urchin Sushi - ala. Johnny English style). Basically, for 'first-timers' of foreign foods, the flavour of a food that appears to be dreamy mix of yellows, green and blues usually has an equally as unusual taste. Save on costs - make the servings small in case the person doesn't like it. Exactly . Great photos btw .
Just one addition I enjoyed a few nights ago in Brisbane's Convention Centre : @EDIT: Oh, I should have told you all what it is: Marinated Strawberries and Chantilly Cream prepared inside a Rich Chocolate Basket.
I thought I might contribute to this thread. Here's my Thai jungle curry with pork. Nothing as fancy as some of the OP's food, but it was very nice, and ridiculously hot and spicy (I might reduce the amount of chilli next time).
wow, all you guys are phenominal! Amfibius how did you learn to cook and present food like that? Did you do a chef course or are you self taught?
I agree!! Your photos look exceptional, and I am sure the taste is even better!! Keep em coming! So when are we coming over for dinner
OK here is another Beggar's Chicken This time I served it to a small dinner party so I added a little touch of whimsy. I used some rock salt instead of normal cooking salt to give the crust a bit of interest. And I also used a different marinade. Once again I did not have lotus leaves, so I had to use foil. Straight out of the oven Unwrapping the chicken The finished product. Cooking like this really seals in all the flavours and results in an unbelievably moist and tender chicken. It is also pretty foolproof as it is difficult to overcook the chicken.
wow that chicken looks great, any recipes you could share? interested to try it out! Here's some garlic prawns I cooked the other week:
Incredible work everyone, and now I'm incredibly hungry so I'm going to make a lowly ham and salad sandwich =(
It's pretty damm easy actually. Just get ~150 grams of prawns (big ones, with tails on) per person, they don't really even cost that much compared to a steak or whatever... Melt a decent amount of butter in a frying pan, and throw in the prawns, you'll have to continually flip them, and be careful not to burn them, and also be careful not to have the heat too low, or they will go soggy+squishy, once they are cooked through, and nice and orange at the tail end, put in 1-2 cloves of fresh garlic, chopped up finely, along with about 250mls of thickened cream, and stir it all through. Add in a good amount of chopped parsley (safe option), or if you like the taste of it, use coriander instead. Just let it simmer for a few minutes until it turns into a really thick creamy sauce and serve on rice. Seriously, takes about 5-10minutes all up.
To get wax out of cloth the quickest and easiest way to do it is to place a tea towel over the stain and then iron over the tea towel. When the iron passes over the spot the wax should be absorbed into the way. I've used this technique numerous times on my carpet when wax has been spilt onto it.
