Pedro Ximenez Sherry Vinegar

Today I received my bottle of Pedro Ximenez sherry vinegar. A very special sherry vinegar.

Sherry vinegar or Vinagre de Jerez is a gourmet wine vinegar made from Sherry and is produced in the province of Cadiz in Spain. Cadiz is situated within the so called “sherry triangle”. The “sherry triangle” is the area between the city of Jerez de la Frontera and the towns of Sanlucar de Barrameda and El Puerto de Santa Maria. Most sherry vinegar .

Mayonnaise, quick & easy

Here in ’sunny Queensland’, today, it is raining heavily. Well it has been raining for the last week and the weather bureau claim that it’s here for some time.

Anyway I had to go out and grab a few things from the shops.

No Man-Goes Like A MANGO goes

Here in sunny Queensland the Mango’s are once again in abundance. In this picture are Pearl,Calypso and Honeygold varieties. This year like many before the juicy Mango’s are perfect.

Snails, Escargot, Snails

Call them snails or escargot, it’s up to you, but it is a new one for Yeppoon.

I was treated to some delicious snails for dinner last night.

Truffle Chips with Tetsuya’s Truffle Salt

I have used truffle chips on one of my menu’s before, last time I used the Truffle oil to add flavor, but since I have come across this Truffle Salt from Tetsuya my truffle oil has retired, well for this use anyway.

Technorati Tags: Truffle, Truffle Salt, Tetsuya, truffle oil

Oysters; Sydney Rock, Pacific/Tassie, S.A. Pacific Coffin Bay, Angasi/Flat?

What is the difference between Sydney Rock, Pacific Tasmanian, Coffin Bay, and Angasi/Flat oysters?

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’.

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

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.

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.

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