enjoy my breakfast
luxury + salmon……
omega 3’s rock my world…… simple steamed, raw, smoked, poached, roasted. crispy skinned.
….. i like to surround with flavours that bring out, not hide. sweet kisses of sweet, sour, crunch, fleshy, smooth.
sweet smoked salmon, pears, pear emulsion, mirin soaked tuna belly, maple soy peanuts, fragrances
its great to think that the elements can shine in a refined salad….
…. home smoked salmon fillet finely sliced and soaked in white balsamic….but only just…
…. sweet pears whipped in my Brevile food processor with olive oil and white balsamic till smooth
…. some delicate tuna belly slow soaked in horseradish and mirin
…. the elegant crunch and snap of some maple soy nuts
…. gentle tickle with baby lettuces and parsley
…. drip some vinegar and olive oil to wet up the base of the plate
this salad…..is the essence of low-fi luxury.
i have returned to australia from the US to find it awash in auburn leaves mid Autumn – fall for all you northerners….
its inspiring to have the colour wash of tones of this gorgeous new season. …..i jumped at the opportunity to cook something tonal and delicious….a beautiful micro gnocchi with shrimp, asparagus and a yellow heirloom, saffron coral reduction. a warm salad for a soft opening to a beautiful season of colour and food….it felt real and perfect to jump into everything the season feels like…..warming up the tones and the temperature of the food we eat.. the freshness of this dish is very wildwithgarnish but also very australian.
the reduction is a favourite of mine. boiled shrimp shells with saffron….i use this a lot to start a dish. spaghetti with blue eyed cod and coral sauce and pureed leeks, open lasagne of lobster and dirty shell sauce, rich creamy crab soup with crab fritters and buttered shrimp….shall i go on….warm stack of buttered squid with prawn head butter sauce and walnut crumbs….
recipe: micro gnocchi with shrimp, asparagus and a yellow heirloom saffron coral reduction
20 shrimp, 2 tablespoons olive oil, 2 cloves garlic, 2 cups boiling water, 1 teaspoon saffron, 1 small yellow heirloom chopped small, 1/2 cup vegetable stock, celery salt, salt and pepper, 1 cup asparagus tips and shoots, 4 x snow peas, 1 tablespoon cold butter (unsalted)
in a pan place the peeled shrimp shells and fry them in olive oil, the yellow heirlooms and garlic. caramelise and cover the shells in boiling water and boil for 20 minutes whilst pressing down on the shells and heads with a masher. strain and reduce the liquid with saffron, and vegetable stock. a gentle sprinkle of celery salt and and some pepper works a treat. boil down to about 1 cup splashing and dashing with seasoning until you find your perfect taste. quickly whisk butter into the liquid to smooth it out…wow!
4 potatoes peeled and cut into small pieces, 1 cup of ricotta, 2 eggs, 1 tablespoons plain organic flour, pinch parmesan, 1/8 teaspoon each salt and pepper
boil the potatoes drain and bind in a magi mix with ricotta, flour, parmesan and a pinch of salt and pepper. roll into strings and cut and roll into tiny balls….boil in gentle salted water until they pop up to the top. strain
flash cook the shrimp and a cup of baby asparagus shoots and tips in the liquid. add the gnocchi a few snap peas and parsley….serve hot to warm with a splash of lime and maybe some chilli.
i love a cheeky smear…it underscores a dish and signatures flavour.pure and simple produce can be taken to the next level by just the addition of a cheeky smear of a pureed fresh ingredient.
i do a quick swipe with red miso underneath some gorgeous chilled lemon scented white blue eye cod and some micro watercress, lemon pieces and a gentle sprinkle of toasted hazelnuts….. or this dish….
beetroot essence, kingfish crudo, lemon myrtle mayonnaise, nasturnium radish, sprouts and crispy onion
you can tell how easy this dish is to make. a deconstructed salad. it requires, a fresh piece of kingfish, some pureed beetroots that have been steamed and pureed and strained, a mayo that has finely chopped lemon myrtle herbs ground into a good basic mayonnaise, slow oven roasted onions, and gorgeous fresh leaves, and lastly some fine discs of radish..how simple and how gorgeous is this dish
a lovely soft meander through the fields of my asparagus and crooxetti, flavoured with sprinklings of white truffle oil and a fine shave of pecorino – delicious…love the video….
asparagus and white truffle corxetti
i bought these heavenly disks from Eataly in NYC the other day wanting an excuse to eat them….soft grated pecorino falls over these discs that are only flavoured with fresh asparagus stalks, white truffle oil olive oil, pepper and salt…all to taste
keep it personal
……too simple…..too much heaven….!!!
i am in new york and its just me to go to Eataly on 23rd and 5th and buy vegetables and shoot them….i actually start with the making and eating of buffalo mozzarella, i peruse the cookbooks and the incredible meat section (i have a piece of pork belly we are cooking tomorrow that is currently resting in spices – (more to come)…..anyway i then try really hard not to smash the pork sandwich in the rotisserie section……i buy weird pasta then i meander through the cheese and salumi, and settle into the vegetables…..
i did actually go for the purples and deep mauves because it was cold outside….and i was randomly thinking palette…..
i do love the way violets and purples caress my senses. being the highest chakra as a colour, it is a wellbeing creature of colour….. warmth, depth of mood, emotion value and common sense is how this colour makes me feel…. when i lifted my camera and shot the first frame, it was still set on daylight, and it made sense to continue in that vibe……i play and tinker bringing sense and reason to the vegetables ethic, but then i love to sway off and drive it into the sensual home of feeling and emotion that holds firm for me…
art for arts sake……
i think we have finally moved from www.wildwithgarnish.wordpress.com….i hope everyone is enjoying the cooler layout and the story lines in pictures. i am loving it and am determined to publish better and more composite stories…. again thank you to all who have been following me for two years and i hope we have more fun…..!
i am in New York to see my directing reps and plan to show you some pics of the gorgeous food I’ve been cooking with my friend Tana who is training at Flinders Lane in the East Village with a really cool Australian chef Chris Rendell….Modern Australian cuisine and so delicious.com i had their sausage rolls with sambal mayo yesterday and was blown away…….especially as an australian….goes straight to the heart for me…childhood to adulthood…there are some foods that bring you straight home…and its sausage rolls for me….anyway check it out…. http://www.flinderslane-nyc.com
Tana and i worked her fridge the other night. buying up before i arrived in NYC she had some gorgeous friends over and we workshopped the fridge down to some gorgeous sides and a really cool rib eye….it follows
roasted and collapsed pure tomatoes, garlic shoots, ground red onion, lemon butter
vinegar soaked eggplant in biscuit crust with sweet white miso mirin
hommous, dry fry of chive and corn, cumin dust and sour shallots
fast roasted eggplant stuffed with hot mushroom salad
sprouts in ponzu, tomatillo, pepper and cucumber shred stack
green shred (asian cabbage hearts and leaves, celery, cilantro root, mint) with 3 vinegars and tamari
mozzarella, yellow beets and basil salad, with green chilli, beet fast fry and green apple oil
we also had the butter on our rare rib eye but had had too much red by then…..ooooooops…!
we sat down with friends ate everything at once…the most perfect selection of cool defined flavours that rock the palette but don’t assault……the rib-eye was last on the table and there was no time to photograph…..we just had to eat….my bad?
you can imagine how much fun it is to work with someone who has your mind for adventure with food. most of these ideas were Tana driven and then i would slash a dressing or alter the shape of the vegetable, or stack the salad ingredients up against each other instead of mixing and tossing………she loves to play with shapes and order like me….the best…..
this food is so ‘wildwithgarnish’…smooth, random, delicious, fun and free…….who says there are rules….?
we are still in summer here and its march. beach, drinks, fresh food. And with that comes some classic Australian dining. Something we do really well here in Australia is fish and chips. the Brits would argue but bugger them…..a light batter made with beer and self raising flour, it gently coats our most gorgeous seafood. its crunchy, its soft, its salty…all those great things.grab some lemons off the tree and a beer from the fridge and its a cracker!…
Here i get the classic and do a cheeky twist……sometimes i don’t want everything fried so i keep the rest of the meal fresh ad chilled. a good bit of crunch with some big flavour snaps. and do a quick lobster fry with egg white mayo and some sweet pickled onion wedge.bringing some of my old faves back, as an idea, i serve it with an iceberg lettuce wedge with cold crispy apple and a red miso drip and some cheeky smashed potatoes with salt, olive oil and kaffir lime leaf….and its a sweet dreamy lunch or dinner…….so simple and so easy.
lobster fry, egg white mayo, sweet pickled onion, home grown green lemons off the tree
chilled iceberg wedge, shredded granny smiths, red miso drip
potato, salted first virgin olive oil, kaffir lime leaf chop
isn’t this the freshest most delicious lunch/dinner ever???
lobster: pull the meat out of two halves of a large uncooked lobster. using one cup of self raising flour, whip till a paste with a good beer or cider. plunge pieces into very hot oil till crispy (do a test for the batter. if its too thick add more beer, if too thin add more flour). blend a good mayo with the white of two boiled eggs andd some salt. cut a rough wedge of white onion and soak for 30 mins in white balsamic thats has had a good pinch of icing sugar mixed through it or a good dash of agave nectar. serve hot.
iceberg wedge: cut a quarter wedge of iceberg for each person. finely shred some cold granny smith apple and put on top. drip a dressing made off 1 teaspoon of good red miso with 2 tablespoons extra virgin olive oil, and a dash of white balsamic. bring up the sweetness with a pinch of icing sugar or a dash of agave nectar.
potatoes: boil 2 large peeled and chopped desires. strain and chill. cut up 6 kaffir lime leaves and in a bowl stir to mix well, the potatoes and a good splash of extra virgin olive, a good crack of pepper and a very good pinch of salt (i like my potatoes salty). serve chilled.
i like my fish and potatoes salty. we grind our salt in a mortar and pestle. i buy hand harvested coarse celtic sea salt….it actually tastes sea watery…
– oh and add chilli and a smash and lick of lemon or lime anywhere. i want to eat this now…..
the wild with garnish cookbooks are available on amazon/kindle…..easy recipes, no fuss instructions, delicious ideas, simple and gorgeous food… i promise!!
to get to them quickly cut and paste this to get there!! all seasons, all times of day…even ideas for men when they are being men!!!
Lots of Love and cooking!!!