Australian Southern Rocklobster

The Australian Southern Rocklobster (Jasus edwardsii) is amongst the world's rarest and most sought after crustaceans. The Southern Rocklobster’s exotic, seductive richness and addictive ‘sea spray’ flavours truly define luxury, and its mere presence elevates dining to its most opulent.

web site last updated 14 August, 2010

Southern Rocklobster Limited CHEF NEWS Ten

staying with science, the latest freezing technology

current CHEF NEWS TEN

In this issue of CHEF NEWS we replaced our normal genius at work segment with a science–based report on frozen product. There is substantial evidence that commercially frozen product, using the latest rapid freeze techniques, delivers a green product, that, when properly handled is such an excellent product, the differences between fresh, just killed and frozen are undetectable.
We also take a closer look at shrinking for sous–vide because it delivers better shelf life without any detectable difference in the prepared portion click here to go to CHEF NEWS TEN and the article

 

There’s a world of difference when it comes to Australian Southern Rocklobster, caught in the pristine wilderness of the Southern Ocean off Southern Australia so epicureans all around the world can enjoy this exquisitely fresh, ultra pure ocean jewel.

This rugged Southern Ocean is amongst the cleanest and coldest in the world, its vast waters running between ‘Clean and Green’ Australia and the pristine wonderland of Antarctica.

With most of the catch being exported live, stringent regulations are followed and extreme care is taken when catching and handling the rocklobsters so they arrive at their destination in peak condition. It is a fine art, and Australian fishers are true masters.

Southern Rocklobster Limited CHEF NEWS is the most popular area of our site. The quarterly newsletters feature internationally known chefs that have included, Eric Ripert – Le Bernadin, New York – 3 Michelin Stars, and most recently named number 15 in the world in the prestigious 2010 S. Pellegrino World’s top 50 restaurants. Frank Camorra – Owner/Chef of Movida and Movida Next Door, Melbourne who is highly regarded for his wonderful rustic delicious food. Frank and his co–author Richard Cornish recently won the coveted best hard cover recipe book in the 2010 le Cordon Bleu World Media Awards for their latest book Movida Rustica.

The fabulous and flamboyant Hiroyuki Sakai – Iron Chef, Kenji Ito – Kenji Modern Japanese, Adelaide, Australia who is also a puffer fish master, Luke Stepsys – formerly executive chef at Penfolds Magill Estate, Adelaide, Australia (home of Penfolds Grange) now creative director for the stunning Sydney restaurant Wildfire and their group. Every chef brings something different to recipes for Australian Southern Rocklobster and none more so than Michael Ciramusti – Providence, Los Angeles, consistently named in the Top 50 restaurants in America and David Thompson - nahm London.

Our most recent chef Justin Miles, executive chef and owner of Windy Point Restaurant, Adelaide South Australia, who after just two years at the helm won a coveted three hats in the 2010 Adelaide Advertiser Good Food Guide.

In addition there are always new recipes and ideas from our food editor Ann Oliver, who also writes book and wine reviews for the newsletter. click here to go to CHEF NEWS