Lamb belly, turnips, pickled onions and sheeps’ milk yoghurt
by Electrolux Appetite for Excellence Young Chef Winner 2013 Jacob Davey, Marque Restaurant
lamb brochettes with tahini & honey yoghurt
by Electrolux Australian Young Chef 2008, Jake Nicolson
Take a look at cooking with lamb mince with the help of Jake Nicolson Electrolux Australian young chef 2008 which is featured in Rare Medium - previously Chef's Special.
Click here to read part one: featuring cumin scented lamb brochettes with tahini and honey yoghurt
preparation time: 30 minutes
500g Lamb Mince
1 Onion Diced
2 Garlic Cloves Chopped
2 Teaspoons Cumin
1/2 Teaspoon Ground Coriander
1 Zested Lemon
2 Tablespoons chopped coriander
½ Teaspoon Ground Coriander
Salt and Pepper to taste
Combine all the ingredients together by hand
Shape approximatly 40 grams of the mixture around a wooden skewer to form the brochette
Note**This recipe can be cooked in the oven, on the B.B.Q or in a pan as required
honey and tahini yoghurt
500g Natural Yoghurt
200ml Lemon Juice
Combine all ingredients
Season to taste
Southern Sunrise Tea Cocktail
by Electrolux Appetite for Excellence Young Waiter Winner 2013 - Sonia Bandera, Rockpool Bar & Grill, Melbourne
30ml Kiuchi Umeshu, chilled
20ml Contratto Vermouth Bianco, chilled
30ml Southern Sunrise Tea, chilled
2.5ml Sugar Syrup, chilled
Build all ingredients in a rocks glass
garnish with a lemon twist
The Umeshu can be purchased easily online or at Chapel St Cellars, you don’t need to use this exact one as any will do.
The tea is from T2 and can be purchased in store or online (infuse 5 teaspoons of tea per 250ml of boiling water).
Sugar syrup is very easy to make- it’s just a 50/50 mix of caster sugar and boiling water stirred until dissolved.
Chris Taylor's Kingfish Carpaccio
We are very pleased to have Chris Taylor on board as one of the Electrolux Australian young chef judge's for the 2013 program. Chris is a fantastic supporter of the program, he believes that "Electrolux Appetite for Excellence encourages chefs, waiters and restaurateurs to self-analyse their career progression and strengthen their knowledge going forward look toward a bright future.”
Chris is one of many industry leaders involved in the program. For more on this year's program, visit the 2013 program page. More on Chris's kingfish carpaccio below.
Philip Johnson plates up whiting with a spicy edge
We are very proud to have Philip Johnson on board as one of the Electrolux Australian young chef judge's for the 2013 program. Philip is very passionate about the cullinary industry, and is a true supporter of the program, he believes "the future of the industry is dependent on our youth. Electrolux Appetite for Excellence gathers young culinary professionals from around the country that live and breathe their profession, and encourages them to further their training, further their careers and share their passion for the industry".
Philip is one of many industry leaders involved in the program. For more on this year's program, visit the applications page. More on Philip's whiting with spiced cauliflower below.
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