CHEF NEWS TEN, June 2010
In this issue of CHEF NEWS we have 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
Justin Miles, executive chef owner Windy Point Restaurant, Adelaide, South Australia
Passionate chefs share a curious commonality of food morals and ideals and this section of our web site is determined not to just celebrate the great chefs using Australian Southern Rocklobster, but also to connect them with other like-minded chefs, diners and home cooks.
A truly great chef sheds a recipe as easily as a snake sheds its skin, secure in the knowledge that there is already a new thought, a new and better idea, waiting to be seen. A great chef even understands that another chef may take their recipe, embellish it and improve it. They know this is how a recipe evolves.
We invite you to return to our web site to read about chefs using Australian Southern Rocklobster, learn about their culinary journeys and enjoy their amazing recipes. We can deliver the product in pristine condition to anywhere in the world, but without the innovation and genius of the chefs that use our product and present it to the diner there would be no point in our effort. Therefore, we celebrate the chef, their innovation and their enjoyment of our superb Australian Southern Rocklobster.
Past Celebrity Chefs
Miles is one of those rare chefs who manages to keep a balance between life and cooking. He continued to rise and rise in the cooking world, until his recent ’three hats’ in the 2010 Adelaide Advertiser Good Food Guide, where his restaurant was one of only three restaurants to receive that coveted accolade. Given that there are some 5,500 restaurants in Adelaide this gives and indication of just how important that accolade is to his reputation and that of his restaurant.
Justin Mile's profile click here
to visit Windy Point Restaurant click here
Butter Poached Southern Rocklobster Tail, Duck Liver Parfait, Kumquat Essence click here
David Thompson, chef owner nahm, London
David Thompson, nahm London, the only Thai restaurant in the world to ever gain a Michelin Star
David Thompson profile click here
Southern Rocklobster Miang click here
Eric Ripert - Le Bernadin, New York - 3 Michelin Stars
Michael Ciramusti - Providence, Los Angeles - named in the Top 50 restaurants in America
Frank Camorra - Owner/Chef of Movida and Movida Next Door, Melbourne, Australia
Luke Stepsys - Chef at Penfolds Magill Estate, Adelaide, Australia
Kenji Ito - Kenji Modern Japanese, Adelaide, Australia
Hiroyuki Sakai - Iron Chef