Dinner at Michael’s on Matthew Flinders

Just at the spur of the moment we decided to go out for dinner, probably because the fridge was empty, well not empty but nothing that excited us. So Michael’s on Matthew Flinders Drive was our choice. At 6.40pm I called for a table, Ryan accepted booking for 7.30.

We arrived dead on time which is unusual for us generally we are fashionably late. We were shown to our table by the window, not to much to see with the doors closed and the big tree lit up over the beach, yes Michael’s is directly on the beach, it couldn’t get any closer unless you were on a boat. The view however during the day is awesome, the sandy beach, blue water, the view to the Keppel Islands, what more could you ask for. Well maybe great food and drink.

Firstly lets describe the restaurant. It was only our second time at Michael’s and I spotted a few changes. The lovely wine glasses with the engraved ‘M’, the complimentary bread with balsamic and olive oil. The tables are clothed and set perfectly with a basic napkin fold and the menu in place, which I do like. Also no table numbers, a sign of a classy place. Slick lines and colors that give the feel of a certain elegance. Unfortunately it was a quiet night but that only made it better for those dinning.

The service from Ryan was tops. Great up-selling ability, very smooth but not pushy, that’s an art in-itself. We studied the menu which has grown from our first experience, great to see. A well balanced menu I must add covering most palates. Before we got to make our choice, we were presented with an ‘amusegueule’, what’s that you ask, well check out my report for amuse-gueule. This complimentary petite dish was cucumber sorbet with fine tomato and onion with salmon caviar. This is a first for Yeppoon and hats off to chef Michael, the impact was just great, the combination cold & smooth with the slightly salty caviar popping in the mouth, refreshing yet intriguing, (maybe loose the onion). Let me help educate those out there about ameusgeule eticate, this is a ‘gift’ from the chef, his way of saying welcome, so don’t go asking for choices, take it or leave it.

Onto our order, which by then I was inspired for more. The sorbet and caviar were on two of the entrees so they fell out of my choice but still there was plenty to chose from. Eventually we ordered. Not long after, our entrees arrived. Moni had the buffalo mozzarella with proscuitto ham and apple balsamic $15- which was absolutely fantastic 10/10 now that’s saying something. Two products that don’t need much doing to, but if inferior quality then it doesn’t work, with the addition of salt, cracked pepper and the balsamic it was a marriage in heaven.

I had the scallops with rare tuna $17- Four scallops in the shell with roe on, topped with perfect squares of rare tuna and salmon caviar with tomato and chervil. Very nice, but I am not a fan of the scallop roe, the flavors were good. These were cleared and our mains were quickly with us.

I had lamb on mint and pea salad $ 33- This was excellent. The lamb cooked to perfection, I couldn’t do it better myself, the pea and mint had great flavor and with the jus being top quality it was a great meal, highly recommended. I also had a side of smashed baby potato, very good flavor and at $5.50 plenty. My meal didn’t need them, but I had to see for myself. Moni had the veal ravioli with tomato fondue sage butter $15- from the entree selection as her main meal. Two entrees suit her better than often a main meal. The fondue with sage was very flavorsome. The ravioli was cooked well and was good filled, (often lots of dough no filling) the filling though was a little plain and rather pastey in texture. Presentation was once again great. With our meals we drank a 2004 Andrew Garret merlot $ 37.50 Question, I wonder how it is in full summer with the red wines if they tend to get a little too warm? That will be something to monitor.

By this time Chef Michael had spied us and we then had a chat and sampled some new sorbets that he is working on. We had ordered the creme brulee which came with a perfect sugar crust and great flavor, a huge serve I will add, probably ideal to share if full and want to sample a dessert. With a bottle of Riesling from Neilson NZ which was a bit weak as dessert wines go, but still it was great to even taste it with these ‘custard apple’ treats. Michael having his own icecream maker it is definitely a passion of his to churn away every day to produce the best ice on the coast. So $147- later, and a great night behind us, it’s time to publish my review.

John Mundell will definitely return.

Pineapple festival Awards in Yeppoon

The festival of the pineapple has recently passed and as usual it was bigger and better than the previous year. Not that I get too involved with the whole festival thing. I am generally too busy to even contemplate a visit to the event. But once again Beaches Restaurant picked up an award. Brian Dorey gave me the call to inform us of the presentation.

This award even though it goes to the establishment was one by young apprentice Matthew Gavel, now at Megalomania. It was his creation and cooking that achieved the award. So well done to him. Maybe the award should go to the chef and not the establishment. So that now makes it five years running that one of my chefs, myself included have picked up an award. Congratulations to Megalomania & Zilzie Bay on taking out the main prize, shame they just can’t help but share it. The Judges said that the entries were up 50%, maybe due to the new restaurants opening!

On the theme of the Pineapple check this one out. Monica is holding a 5.2KG pineapple a few months back, I saved the photo especially for this post. Surprisingly it tasted great, and it made plenty of fruit salad for the wedding buffet.

Technorati Tags: pineapple , Yeppoon , festival , awards , blog , chefs , megalomania

Technorati Tags: fruit, vegetable, Yeppoon

How Hard is it to get Fresh Fish?

Fresh fish these days just seems harder and harder to get. I think that maybe I have been a little spoilt in my career to have had the opportunity to work with some great produce which believe me I am truly grateful. Strange that now I am working so close to the sea I seem to be experiencing the other end ‘the lack of’.

Maybe due to the mass production of imported frozen fish we suffer in the search for fresh produce. Could it be that the demand by us chefs is too high or are we just happy to get frozen processed? However, the big gourmet restaurants in the cities don’t seem to have such a problem. I guess that is because the fish markets there source the produce from all over which then gives them greater availability of fish to the chefs.

I also understand that closures need to be inplace to allow the growth of the species and not to be fished out. It also varies from state to state with closures. Maybe also the weather has an effect on supply. Maybe it is the cost involved. I would gladly pay the asking price for fresh produce and receive it on a daily basis in the perfect world. I just find it hard to get my head around the fact that I can see the sea from the kitchen at Beaches (how lucky I am) and yet with such perfect weather some days there is little fresh fish.

Are the fisherman lazy? Imagine if we could have our own fisherman that would go out once a week and catch some fish, bring it back direct to the restaurant e voila. We need fishermen to go out and catch fish. The fisherman need to earn a living, we need to pay the asking price, and we need the fish to be graded and processed to comply with health and safety. Then we need regular delivery. So where lies the problem?

Technorati Tags: Fresh, horseradish.

Young Chefs Blog, Aidan Brooks on his way to the top

I have just come across this young chefs blog. He is 19 years old and has just graduated from Westminster Kingsway College in London. Armed with his Professional Chef Diploma he has just started a 3-month training stage at one of the most creative restaurants in Barcelona. Read more

Culinary Explanations for the New Menu (Glossary)

GLOSSARY of Culinary terms;

Bordelaise sauce; red wine sauce with garlic, shallots & bone marrow.

Bresaola; is air-dried salted beefeye that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy.

Capers; are the salted and pickled immature flower bud. The grown mature fruit of the caper shrub is also used, and prepared similarly to the buds to be used as caper berries

Celeriac; is a member of the celery family, a tuberous brown-skinned root with white flesh that has a very earthy, more pungent celery.

Ciabatta; Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, and contains a soft-textured, open to dense crumb. It makes excellent sandwiches and it also is great for dipping in a high quality extra virgin olive oil and Balsamic vinegar.

Creme Fraiche;  is cream made from pasteurised cows’ milk to which lactic acid has been added, giving it a flavour that’s slightly sharp and tangy but not sour.

Gorgonzola; is a blue veined Italian cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blue veining.

Granita; is a semi-frozen dessert of sugar, water, and flavorings often scraped like shavings of ice.

Haloumi; is a soft or semi-hard cheese originally from Cyprus. It has a salty flavour, made from either sheep or goats’ milk.

Harissa; is a Tunisian hot red paste made from chilli peppers. It can be used as a condiment or, most commonly, as an ingredient. It’s also found in other North African cuisines like Morocco and Algeria.

Hummus; is a dip or spread made of ground chickpeas, sesame tahini, lemon juice, and garlic.

Manzanilla; is a small to medium size oval shaped green/brown olive, produced in Spain, California and Australia. When mature the colour is deep bluish-black. It is brine-cured and has firm textured meat with a slight almond flavour and may be a little bitter or smoky tasting. Also known as a Manzanillo or the Spanish olive.

Pancetta; is the Italian word for bacon. It is pork belly that has been salt cured, salted and spiced and dried for about three months.

Panko; are Japanese white bread crumbs that are airier and coarser than Western bread crumbs.

Pecorino; a hard Italian sheep’s milk cheese, salty in flavour.

Prosciutto; is the Italian word for ham. In English the word refers only to dry-cured ham. It is salted with sea salt for two months then washed and hung to dry for upto 3 years.

Rainbow chard; is like silver beet or Swiss chard it has the most amazing coloured stems with green leaves.

Remoulade; is a mayonnaise based sauce, flavoured with ingredients.

Salmon Pearls; are the roe from salmon, roe being eggs.

Sashimi; is thinly sliced, raw seafood, served with soy.

Silken tofu; is coagulated fresh soy milk pressed in a mold. Silken being one of the softest types of tofu, there being many.

Sweetbreads; are the thymus gland of young lambs or veal. Highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They are the most versatile of offal meats and can be prepared using virtually any cooking method.

Tortino; Italian name for a flan or tart, mine is made with filo pastry to produce a delicate dish baked like an ultra thin pizza.

Vitello Tonnato; A classic summer dish from Italy, sliced cold cooked veal with a tuna fish sauce similar to mayonnaise.

Technorati Tags: Culinary terms, Bordelaise, Bresaola, Capers, Celeriac, Ciabatta, Creme Fraiche, Gorgonzola, Granita, Haloumi, Harissa, Hummus, Manzanilla, Pancetta, Panko, Pecorino, Prosciutto, Rainbow chard, Remoulade, Salmon Pearls, Sashimi, Silken tofu, Sweetbreads, Tortino, Vitello Tonnato

Wagyu Beef on the Menu in Yeppoon

What is all this about wagyu beef? Well lets clear up a few things straight away. Wagyu beef is not just a fancy name used to beef up the sales of beef in the market place. Wagyu beef is not massaged either. And no it’s not cheap. Wagyu directly translates as Japanese or Japanese style Wagyu and Kobe, the term “Kobe beef” is an appellation given to Wagyu beef that is raised or finished in Kobe in Japan and can only be used for beef finished in this way.

Everything else is simply termed Wagyu. Originaly only available from Japan untill they sold 4 bulls to the USA in 1976 then 200 cows and 15 bulls in 1992, at great cost to the farmer (expelled from the wagyu association). there are now about 300 breeders of wagyu cattle in Australia. So wagyu beef firstly originates from the breed of beef being Wagyu, like Angus or Shorthorn. The right genetics alone do not ensure the final eating quality of the beef; feeding and living conditions play important roles. Correct feeding is critical to ensure that the animal achieves its maximum marbling. Marbling being the amount of fat throughout the meat (white flecks) this is what is also graded and gives the wagyu grade 0-9+ 0 being the least fat and 9+ being the most (best). The more health conscious amongst us will be happy to know that around 50% of the total fat profile consists of unsaturated fats (ie the good fat). Some researchers have indicated that fatty acids found in Wagyu beef play a role in cancer prevention. Red and Black Wagyu are available, black wagyu being the better quality and unique in their genetic ability to deposit extraordinarily high mono-unsaturated fatty acids (the ratio of mono-unsaturated fat to saturated fat is about 2:1). A totally trimmed rib eye muscle from Wagyu may contain twice as much extractable fat than that in a USDA Prime and it is this marbling propensity that sets the Wagyu apart from any other breed of cattle. The secret to great marbling is a slow and steadily weight gain of a maximum 1kg per day, this is controlled by a high grain, regular diet without stress caused by irregular feeding and weather extremes. Imagine a peacefull home with perfect weather your favorite meal at anytime you want with everything done for your benefit, thats the life of the Wagyu cattle. The best wagyu beef in Australia can be found at Blackmores farm in Alexandra Victoria. David Blackmore is currently producing the most highly sought after beef in the world. Branded as Blackmore Wagyu Beef, this premium product is being sold to high-end restaurants both domestically and internationally. Australian restaurants include Aria, Becasse, Quay, Rockpool, Tetsuya’s, Asiana, Hanabishi, Jamon,Shoya Japanese, Taxi Dining Room, Vue De Monde to name just a few. I have now wagyu beef on the menu at Beaches, (close your mouth now) yes wagyu in Yeppoon. I have Elders wagyu beef from my local butcher Paul Jaques @ Coastal meats. So next time your in you will have then opportunity to sample some of the best beef in Yeppoon. The grade is 5-7 which believe me is very good.

For more info on Wagyu Beef visit http://wagyu.une.edu.au or http://www.securityfoods.com/ or http://www.blackgoldfarms.com.au

Technorati Tags: Wagyu, beef, Kobe, , marbling., fat, mono-unsaturated, wagyu beef, Blackmore, Beaches, , Yeppoon., Culinary terms, Bordelaise

Horseradish

Recently I ordered some Fresh horseradish. I wanted it so I could grate it over one one of my dishes on the new menu instead of using the bought processed product and getting an inferior outcome. Having never had the pleasure of this fresh product in my hands in Australia before now I was very pleased to receive it, only to be amazed at the price. $44- for this amount. One kilo. We all joked about setting up a horseradish farm and then got back to work.

The horseradish itself was great and had the desired effect that I wanted. Good job I require only a small amount!! The smell which will clear any sinus problems is strong distinct and fresh. It brought back memories of my first experience with fresh horseradish. When I was starting my trade back in the Hilton in London. I was on the cold larder section and cleaning out the fridge was one of my jobs as a young commis chef. As you would expect, I was very inquisitive and wanted to know everything. On finding this large jar of unlabeled produce I proceeded to open it.

Picture this, I am crouching down in-front of an under-bench refrigeration unit unscrewing this container in front of my face, deep breath taken on opening and out for the count I was. The fumes from the grated fresh horseradish had knocked me out. There I was lying on the kitchen floor (only for a few seconds mind you) before I was whisked away to see the on-site nurse, we did have 105 chefs in the hotel when I stared back in those days of the huge brigades and a nurse was constantly busy with all the staff and guest needs. (5 star ofcourse.)

Technorati Tags: Fresh, horseradish., sinus, Hilton, grated fresh horseradish

Food Guides

I came across this website/blog today Gold Coast Food Guide, what a great blog it is. It gives an unbiased review of eateries in the area. The site was created by a young lady that having lived in Melbourne (arguably the food capital of Australia) and reading the generous supply of food guides, looked forward to trying out new restaurants recommended by the Age and other guide books which helped to discover some fantastic restaurants, cafe’s and providers throughout Melbourne. Once back on the Gold Coast and after discovering a lack of unbiased restaurant reviews she set up the Gold Coast Food Guide. Something that she mentions on her site is quite relevant, quote “It seemed the local press only ran reviews when a restaurant placed an ad in their paper” and there wasn’t a dedicated Gold Coast food guide book. I hope that you follow the link to this site and have a good look around. Maybe this might become a site that you look to before heading down the coast to the so called great dinning experiences that you long for but supposedly don’t have up here. Well come on out and try the places that we have and go and compare. Here are just some of our local eateries; (alphabetical) Beaches, Lagoon, Marsden Tavern, Megalomania, Michaels, The Shore Thing, Waterline cafe, and others that I haven’t mentioned. Maybe food lovers can share their honest dining experiences and together we can discover some fantastic restaurants and eateries on the Capricorn Coast.

Fifteen Melbourne

Jude back from Fifteen Melbourne. Our top waitress Miss Jude visited ‘Fifteen’ in Melbourne last week and came back with the signed menu from some of the original crew. Many thanks. Fifteen in London and now they are in Cornwall UK, Amsterdam and Melbourne the first one outside of Europe. They are all called Fifteen because the first group in London were 15 young people, (they take 20 trainees each year). The restaurant funds itself with the help of donations and sponsorship, and 30% of the profit goes back to the Fifteen Foundation Australia. Quote Fifteen is about more than just cooking. is about giving troubled young people the chance to get out of the rut they’re in and break the cycles that are holding them back, and to show the world how amazing they can be! So now to the dinner and menu. Entrees from $ 16 - $19 mains from $36 - $40 desserts from $14 - $20 The prices are certainly up there when you consider that you have twenty young apprentices cooking for you!!! From this kitchen

Who says that experience pays! The verdict was that it was well worth it and Lyle our local butcher said he would have paid $100 a head. Asked if he would go again, without a dought he replied. The slow braised Victorian lamb shoulder, with crispy polenta, rainbow chard, rich jus and salsa verde was the hit. Other dishes such as gnocchi, osso bucco, braised rabbit, veal carpaccio, roasted quail, blue eye cod, antipasto, sides of rocket & fennel salad, olive oil mash, @ $8- sticky fig pudding custard & prune tart, chocolate brulee, pear & raisin crumble to finish. All these plus some more can be sampled at Fifteen, the tasting menu which is becoming more popular often called menu degustation is available @ $90 per person and comprises of six courses. href=”http://www.johnmundell.com/wp-content/uploads/2008/01/fifteenkitchen.jpg” title=”fifteenkitchen.jpg”>

On the side of the menu is a note from Jamie Oliver explaining a little about the reason behind Fifteen and to quote part of this the students training course isn’t like any other. It’s designed to let the students really tap into the best of Victorian and Australian produce and let them experience things that most chefs wouldn’t have the chance to in 10 years. Obviously depending on where one would go to work Jamie, but I do agree this is definitely the best training ground for any lucky young person to be able to do there apprenticeship start, if only there were more then we could forget the TAFE system, oh what a joy.

If you would like the opportunity to work at ‘Fifteen’ visit jobs@fifteenmelbourne.com.au

Marco Pierre White Autobiography

I had been inching to read this book White Slave by Marco Pierre White his autobiography ever since it was in my hands some weeks ago.

I ordered it for a friend of mine and as I glimpsed into it I immediately wished that I had ordered two copies. I had to order it from Brisbane as not one book seller in Yeppoon or Rockhampton had it. They could get it for me but it would take a few days at least. So I called Borders book sellers and they express posted it overnight for me. I was in a rush to get it the next day for certain reasons. That was a few weeks ago…..

Now I have just finished reading this book, White Slave by Marco Pierre White. The book goes into great detail how his life was from a young child at home in Leeds with his mother and father and shows how deeply he was attached to his mother and how after her death she influenced him on his journey throughout the great kitchens off England back then and still are today. The likes of Albert Roux, Pierre Koffman, Raymond Blanc, Nico Ladenis and others.

A fantastic journey it was, and what a master of his craft he is. I remember stories back then when a chef called Simon whom I worked with a particular Michelin restaurant in London prior to him and I moving on spoke of Marco at Harveys where Simon went to work for some time. About the kitchen and how extreme it was “it’s all about food” he said. You get bashed a bit but it is worth it he said showing me his bruises. Other stories that I will keep for my own ears. Some that come out within his autobiography. It also tells of his friendships and business partners and how his previous marriages came and went. Stories of how customers were thrown out of his restaurants and what led him to become the youngest British chef to gain 3 Michelin stars and then to hand them back. What a career. I now look back and wonder how I would have copped back then full of drive to be the best. I followed my dream and spent time in great kitchens so from experience I can safely say that I understand the joy’s of working to the goal for perfection, a life of food, cooking, food, cooking, little room for sleep but to see and feel that gourmet life it is great, but you have to want it because it is not for the sleepers and dreamers.   I think that the title ‘The Devil in The Kitchen’ is the same book, I will have to check it aswell to be sure.  Happy reading

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