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 Southern
Rocklobster Limited
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 number
one November 2007
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- IF YOUR BOSS
THINKS that the best lobster in the world will blow the budget,
prove them wrong by following our unique recipes that can deliver food
costs as low as 18%
READ
MORE
- GENIUS AT WORK - CHEF PROFILE Michael Cimarusti,
Providence restaurant Los Angeles is obsessed with quality wild produce,
so small wonder that he loves Australian Southern Rocklobster. Devoted
to technique try his absolutely brilliant recipe using Australian
Southern Rocklobster. GO
STRAIGHT TO THE RECIPE Read more about Michael
Cimarusti
Welcome
to our first newsletter and to the start of the Australian Southern
Rocklobster season. Southern Rocklobster Limited (SRL) is an independent
company owned by licence holders across Southern Australia, established
with the charter to develop the product for the benefit of both our
customers and the industry. Our newsletters will aim to be a source
of information for the restaurateur and chef, whilst at the same
time providing for a share of knowledge and ideas from some of the
world’s most innovative and respected chefs. Our CHEF PROFILE
segment will be a regular feature to support and acknowledge the
intelligent and affordable use and boundless creativity of chefs
using our superb Australian Southern Rocklobster. Take time to read
the full story behind our CLEAN
AND GREEN PROGRAM – we want
you to appreciate and understand we are determined to deliver a certified product from a sustainable fishery
that will be desired by the world’s greatest restaurants and
chefs. TRACK AND TRACE is further evidence of our commitment to wild
lobsters, caught in pristine waters and delivered to your door in
the most superb condition. Clean and Green and Track and Trace are
the commitment of our company and member fishermen that enables us
to always deliver absolute excellence.
President Southern Rocklobster Limited |
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Lobster
custards with lobster, chilli oil and spicy flying fish
roe
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Sashimi
lobster with wasabi mayonnaise
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Crispy
lobster, mushroom and tofu parcels
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Click on the image to find the recipe
on our web site
Image above Australian Southern Rocklobster, Neil Perry,
Rockpool, Sydney
In the coming months some of the world's most highly regarded chefs
obsessed with
the best produce will contribute
recipes to our newsletter |
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| CLEAN
AND GREEN.........................the fundamental philosopy
of our member fishermen and management |
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CLEAN
AND GREEN
Is the industry commitment to see businesses
continue to prosper with sustainable fishing in some
of the world’s most pristine waters. |
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The industry is committed to ecological
sustainable development (ESD) and we recognise the imperatives
of delivering an exclusive and safe (‘Clean’) product of the highest quality
to the world’s best restaurants. This needs to
be achieved through best practice (‘Green’) in
dealing with sustainability of the marine environment in
its broadest context. We also value a safe working environment
for industry participants, measured by improved safety standards
aboard our vessels.
What is the Clean Green program?
The Clean Green program is a world first rocklobster supply
chain management strategy that integrates environmental
management, food safety and quality, work place safety
and animal welfare. It is a product certification program
incorporating “pot to plate” standards with
independent third party auditing.
Close consultation and collaboration
with government at all levels has ensured the longevity of
the Australian Southern Rocklobster industry and further
uptake of the Clean Green program has been supported with
additional funding from the Australian Government's Natural
Heritage Trust in 2007 — 2008.
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Our Land. Our Plan. Our Future.
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| FISHERMAN PROFILE Dave
Johnston |
David Johnston has been fishing Australian Southern Rocklobster for over eight years in the Western Zone of Victoria and only recently relocated to the picturesque Port
MacDonnell. David was certified CLEAN AND GREEN in 2006.
Pride and joy – his vessel Elusive II
Favourite beer – Boags
Favourite wine – Sauvignon Blanc
Favourite home-cooked Australian Southern Rocklobster dish – Boiled in seawater
Favourite restaurant dish - Curried lobster
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Dave
Johnston’s Elusive II |
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| TECHNIQUE |
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The gelatinous properties of green Southern Rocklobster lend themselves
to this simple portion stamping technique and any wood worker
can build you the simple tool required to perfect the process.
So easy! We find that a 15g portion is ample for a canapé and
120g for a main course portion that will be embellished with
other ingredients. Use a 4cm ring for canapés and 10cm
for main course. Weigh out the pieces of lobster meat and then
using two sheets of plastic and the cutter stamp out the medallions.
Brush or spray with molten butter or oil, depending on the
style of end dish and country of cuisine, season lightly with
salt and pepper, cover and refrigerate. The options for cooking
are conventional steaming, for combi-ovens half steam is excellent,
or grilling. Whatever the choice they take between two and
eight minutes to cook, depending on how cold they are when
the cooking process starts. There is very slight shrinking
during the cooking process, so when deciding on the size of
cutter allow for a 2mm – 4mm oversize.
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Top left - weighing out the green
rocklobster meat.
Bottom right - using a cutter and purpose built tool to stamp out the medallions. |
Top right
- stamped out canape medallions ready for cooking.
Bottom right - purpose built wooden stamp using other end for large medallion. |
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Copyright
©text, recipes and images Southern Rocklobster Limited
and Ann Oliver 2007 - Text, recipes and images Michael Ciramusti
copyright © Michael Ciramusti, Providence restaurant, Los Angeles USA
2007 |
| IDEAS
AND TRICKS |
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Australian
Southern Rocklobster might be perceived as belonging in the
upper end of the culinary world, but the clever chef can
have the pleasure of using one of the world’s best
products and maintaining enviable food costs.
The 120g main course portion is affordable and adds the impression of luxury
and extravagance to any menu. Combine the exquisite quality and freshness with
innovation and careful cooking and your customers will be the grateful recipients.
The Thai
Rocklobster Salad with Tomato and Herbs doesn’t just look fantastic
but it tastes divine. A combination of superb quality and beautiful fresh ingredients
give a modern style lobster dish where there is absolutely no waste.
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| GENIUS
AT WORK Michael Cimarusti,
Providence restaurant, Los Angeles |
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INSPIRATION
: Le
Livre De Michael Bras, a book that has inspired Cimarusti
more than any other and where he first realised how beautiful
food could be. First read 15 years ago it remains his
inspiration.
WEB
SITE : www.providencela.com EMAIL
: reservations
are not taken by email - please refer to the Providence
web site for contact details
CHEF PROFILE : Michael
Cimarusti Providence Los Angeles
Michael
Cimarusti’s passion
and curiosity for food was ignited at an early age by his grandmother.
In the great Italian culinary tradition, his grandmother alongside
his great-grandmother and aunts, made sure that every Sunday
get-together was a veritable gastronomic event; today Cimarusti’s
traces his reverence for ingredients and proper technique back
to those Sunday family meals. Cimarusti knew early on that
he wanted to be a chef. After a couple of apprenticeships,
he attended the Culinary Institute of America in Hyde Park,
New York. After graduation he landed his first job in New York
City working under Larry Forgione at An American Place. Wanting
to hone his classical French cooking skills, Cimarusti began
working at le
Cirque, where he worked his way up to the saucier position.
To this day Cimarusti names le Cirque chefs Sottah
Khunn and Sylvain
Portay as his greatest influences, and their reverence
for quality ingredients and refined technique can be seen in
his menu at Providence. Cimarusti’s stint at Le Cirque
lured him and his wife pastry chef Christina Echiverri to Paris
and an apprenticeship with Alain
Passard at the Michelin three starred L’Arpège
La Maree. On returning to New York his reputation earned
him an invitation from the Maccioni Family to serve as opening
chef at their new venture, Osteria
del Circo. Later looking for new culinary experience, Michael
headed for Los Angeles taking up the position of Chef de Cuisine
at Wolfgang Puck’s original restaurant Spargo.
Cimarusti was then head hunted by the Water Grill to help refine
the restaurant to fine dining, and whilst there was named in
2004 as Los Angeles Rising Star by StarChefs.com.
Cimarusti’s passion for produce, knowledge of wild produce,
especially seafood, and his extraordinary culinary experience
has meant his first restaurant Providence was nominated for
a James
Beard award
as ‘best new restaurant’ in the United States in
it’s first year of operation 2005-2006. In 2006 Providence
was also named in American Gourmet as one of the “Top
50 restaurants in the United States”. Cimarusti’s
devotion to produce and technique is evidenced in his recipe
writing and his outspoken condemnation of farmed and other
inferior produce has gathered him legendary respect. In a global
world Cimarusti is an icon for young chefs desperately in need
of mentors who run their kitchens with the same morals that
they publicly espouse. Interestingly all completely driven
chefs, wherever they might be located in the world share similar
beliefs. Their dedication to showcasing the best seasonal produce,
sustainability and excellence. |
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Australian
Southern Rocklobster with Shiso and Burdock
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For
the Spheres
500g Water
35g Shiso
5g Jalapeno, thinly sliced
30g Lemon Juice
0.09g Sodium Hexamateaphosphate, add this directly
to the lemon juice before adding the lemon juice to
the rest of the mixture
5g reduced beet juice
salt and sugar to taste
sodium alginate, as needed
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Prepare
the infusion by mixing together all of the above
adding salt and pepper at the end to taste.
Strain the infusion after about one hour. Weigh the
result; multiply the weight of the mixture by 06%.
This is the amount of sodium alginate you will need
to add to the infusion. Add the alginate with the help
of a bar blender.
For the Calcium Bath
20 g food grade calcium chloride
1kg water
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To make
the spheres
Dip a tablespoon measure into the calcium bath, collect
enough of the liquid to fill the spoon by 1/3 pour
about 25g of the infusion into the spoon and then
carefully deposit the sphere into the calcium bath.
Allow the spheres to sit in the calcium bath for
2 minutes and then remove them with a slotted spoon.
Rinse them in cold tap water before service. The
spheres can sit in plain water for up to 2 hours
before service, after which time they will no longer
have a liquid center. READ
AND PRINT THE FULL RECIPE
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| NEXT
ISSUE |
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In
our next newsletter we will EXPLAIN WHY BIG IS BETTER and
share the results of our extensive meat to shell ratio
tests on large lobsters - 2 kilos or more.
We'll also explore LOW TEMPERATURE
BAG COOKING with lobster. The bag concept maintains
freshness, allows for exact timer controlled cooking
and delivers a consistent quality of product that is
less reliant on cooking skills.
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| THIS
MONTH'S RECIPE Grilled
lobster with bone marrow, pancetta and truffle sauce |
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Main
Course - serves 1
Author Ann Oliver, Food Editor Southern Rocklobster Limited
www.annoliver.com
INGREDIENTS
2 small Savoy cabbage leaves, blanched
in boiling salted
water with a little EV olive oil and refreshed
75g firm mash potato
EV olive oil
3 pancetta slices crisped at low temperature
50g green lobster medallion ends are good for this dish
20g bone marrow pressed into 3cm ring
sauce — serves 3
100ml lobster stock
50ml cream
10g truffle paste or better yet truffle crumbs and shavings
50g COLD butter, cut into small pieces
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| WINE
RECOMMENDATIONS |
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Great
wines and the world’s finest lobster, Australian
Southern Rocklobster, have a symbiotic relationship and
the perfect combination of the two are the foundation of
every memorable meal.
Yes, we are an Australian company and certainly we are proud of the wonderful
wines that come from our vineyards, but when it comes to our fabulous SOUTHERN
ROCKLOBSTER our interest in food and wine is firmly on the world stage.
It may be a sweet little French Sancerre, a fabulous super Tuscan, a sprightly
white from Italy’s Soave, a Grande cru Burgundy from France or a sweet
little wine from Alsace. Equally it might be a dry little Semillon from our own
Hunter Valley, a tricky little Riesling from South Australia’s Clare Valley,
but we’ll be recommending wines and suggestions for lobster dishes that
we think are perfect matches. |
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 AUSTRALIA
- TASMANIA - 2005 FREYCINET VINEYARD CHARDONNAY
This fabulous wine is a wonderful example of the coming of
age of Australian wine. The elegant wine is fruit driven
with wonderful acidity and a steely flinty almost French
nose, but with just the right amount of silky Chardonnay
characteristics to sit brilliantly with steamed lobster smothered
in a gentle lemon beurre blanc or the caramelised flavours
of lobster grilled with butter. VISIT
THE FREYCINET WEBSITE
ITALY
- SICILY - 2005 PELLEGRINO PANTELLERIA PASSITO LIQUOROSO
This is a wine from sun-drenched Sicily and the master sweet
winemaker Carlo Pellegrino. Deep intense sun-dried raisin
flavours of the very good wine are utterly brilliant with
lobster and foie gras and especially perfect with the addition
of a little pancetta flavouring to the outside of the lobster
and will wrap its arms around a few black truffle shavings.
Served with lobster cooked in a rustic dish or deeply detailed
old style French court cooking this is a memorable match. VISIT
THE PELLEGRINO WEBSITE
AUSTRALIA - SOUTH AUSTRALIA
- MCLAREN VALE - 2006 d'ARENBERG THE STUMP JUMP GRENACHE,SHIRAZ,
MOUVEDRE
A very recent release this is a wine that will benefit from
double decanting. Simply stunning with enormous complexity
and elegance and a length of finish that when used for both
the sauce and the table wine introduces a confidence to any
lobster and red wine dish. These style driven more elegant blends deal daringly and lovingly with the delicate combination of red wine and lobster making this wine a stunning match. VISIT
THE d'ARENBERG WEBSITE
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