June 23, 2010
In CHEF NEWS TEN
we have broken with our traditional genius at work
segment and instead taken a look at the science behind the new freezing technology and exactly what it means to us in terms of premium product. The science is compelling. Add to that we hree fab new recipes that further explore sous–vide techniques and we also take a look at the benefits of shrinking.
Rocklobster salad with Middle Eastern influences — coldCHEF NEWS NINE, March 2010
Poached Lettuce Wrapped Leg and Knuckle Meat Pea Sauce — hot
Red Cabbage Rocklobster Parcel Sautéed Red Cabbage, Buttered Carrot, Splendor Prunes and Carrot Beurre Blanc — hot
In this issue we are joined by chef owner Justin Miles of Windy Point Restaurant with a fabulous recipe Butter Poached Southern Rocklobster Tail, Duck Liver Parfait, Kumquat Essence. We announce new revolutionary vac packed green Australian Rocklobster meat products and food editor Ann Oliver has some sensational new salad recipes that taste as good as they look.
The emphasis of this issue is more sous–vide
and the importance of good practice when packing and handling for sous–vide to maximise shelf life and keep the exquisite Australian Southern Rocklobster in premium condition.
Past CHEF NEWS
CHEF NEWS EIGHT November 2009
In this issue of Southern Rocklobster Limited CHEF NEWS we are lucky enough to have the brilliant and highly acclaimed master of Thai food, David Thompson as our genius at work. David Thompson is widely recognised as the only respected authority on Thai food and culture. Through his previous book, Thai Food, and his acclaimed restaurant in London (nahm was the first Thai restaurant to be awarded a Michelin star), David has increased the awareness and appreciation of authentic Thai cooking worldwide. David lives in Bangkok and London with his partner Tanongsak Yordwa, and they have both been travelling in Australia orchestrating amazing complex dinners as part of the Australian launch of his new book, THAI STREET FOOD.
Our food editor Ann Oliver explores three new recipes using green Southern Rocklobster leg and knuckle meat. Add to that industry news and much, much more.
Chefs News 7
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.
Chefs News 6
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.
Chefs News 5
Southern Rocklobster CHEF NEWS food editor Ann Oliver explains the ice and salt green meat extraction method
Chefs News 4
Hiroyuki Sakai - Iron Chef
Chefs News 3
Kenji Ito – Kenji Modern Japanese, Adelaide, Australia who is also a puffer fish master
Chefs News 2
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.
Chefs News 1
Michael Ciramusti – Providence, Los Angeles, consistently named in the Top 50 restaurants in America