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….?
i have just spent the last few months shooting mad helicopter work in new zealand and i had the brilliant coincidence of being there for the bluff oysters. being a sydney-file i am biased towards the sydney rock, but i have to say, these are incredible.
they are not small, not big, less sea watery in flavour, but really creamy and pert. deliciously semi chewy but slippery and fresh. i am a huge fan. my location scout harry and i went to this gorgeous restaurant for lunch and dinner and had them both times. natural and tempura. incredible, addictive, everything.
i have been waiting a long time to eat a bluff oyster. australians guard their sydney rocks viciously but the new zealanders protect bluffs like their children.
harvested only between march and august in the Foveaux strait near the town of Bluff. a parasite knocked out approximately a billion of them between 2000 and 2003 so the harvesters have been limiting the catch since then to aid the revival. so they are not massively available. soooo, lucky for me i hit the right time and had them. incredible, and unforgettable.
also to note: we had them at the restaurant in queens town, Botswana Butchery. also delicious. fantastic New Zealand food. 17 marine parade, queens town. +6434426994