Aussie Rules Menu

The Outback Refined


Amuse: Mussel bruschetta

Sourdough crostini with smoked mussel butter and fried capers

1: Shrimp on the Barbie

Rocket tossed in honey-Vegemite vinaigrette with skewer of BBQ harbour prawns

2: Drunken oysters

Sydney rock oysters on the half-shell with: Shiraz mignonette, Champagne-ginger sauce, and Absinthe-fennel dressing

3: (Refined) Bush Tucker

Seared emu with kumara hash cake, bush greens, and Australian red wine reduction

4: Aussie Rules paella

Free-range Aussie beef, kangaroo sausage, crocodile, kingfish, crayfish, squid, scallops, and crab with veggies and rice

5: Fruits of the Outback

Wattle seed mousse with macadamia nut brittle and coconut cream

Mother Russia On A Menu

Traditionally Russian meals are served in four courses- the first being a soup or broth, followed by a main course meat dish, a drink, and finally a dessert. Here's my tribute to The Bloc:



A Tribute To Mother Russia


(Pre-Meal)

Soviet Bloc ‘Antipasti’

Beluga caviar on quail eggs
Peperivka (chili vodka) & dill-cured salmon with horseradish on blini
Herring pâté on buckwheat lavash crackers
Assorted pickled onions, olives, peppers, and cornichons



(1st Course)

Scshi

Traditional Russian soup of cabbage, Kovbasa sausage, rashers, chives, and smetlana (crème fraiche)



(2nd Course)

Country Trout

Trout poached in country bouillon with yellow beetroot, swiss chard, herbed potato chip, and a green peppercorn cream sauce



(3rd Course)

‘Ice Pick Kompot’

Russian vodka macerated with dried fruit and cured in the sun with tea leaves



(4th Course)

Blackberry ‘Caviar’

Sweet blini topped with blackberry pearls and a baked plum sour cream

A Day In The Shit

6/23/2008 at 6:47am I entered a thick patch of weeds.


Bulk up veggie platter for 8:00am banquet
Make honey-yoghurt dip
(64 ppl)

Fruit for fruit skewers (64 ppl) at 10:30am (not in inventory at 9:30am)
Make mint-yoghurt dip (40 ppl)

Portion eye filet
Grill mark eye filet
Top eye filet with Roquefort cheese – tray and fire
Prep and fire mashed potatoes
Roast garlic (reserve oil)
Make roasted garlic-shiitake demi-glace
Portion, cut, and fire asparagus and carrots
Melt butter with salt & pepper (for asparagus and carrots)
Heat cream and butter (for mashed potatoes)
Chop chives (for garnish)
(40 ppl)

Portion mahi
Make Latin marinade for mahi
Sear mahi and tray and fire
Make chimmichurri for mahi
Prep and fire tomato-jalapeno hash for mahi
Chop cilantro for mahi garnish
(34 ppl)

Plate mixed greens, goat cheese, and toasted almond salad for 64 ppl
Make tangerine-honey vinaigrette
(64 ppl)

Tray and fire dinner rolls
(64/40 ppl)

Make marinade for olives and plate with feta cheese
Tray and fire spanikopita
Make marinade for chicken souvlaki – tray and fire
Make lemon vinaigrette (for orzo salad)
Prep vegetables (for orzo salad)
Plate dolmades
Prep vegetables and dressing for taboulleh salad
Plate kalamata olives, pepperoncini, cocktail onions, cascobel peppers, green olives, and pickeled carrots
(40 ppl)

Make herb rub for (3) legs of lamb
Tray and fire lamb
Make (2) mint sauces for lamb

(for 6/24)
Fire orechetti pasta for salad
Fire asparagus
Roast fennel in oil
Make truffle-fennel oil for salad
Assemble salad with feta and chopped tomato garnish
(40ppl)

Make blackberry, honey, and lemon-poppy yoghurts (3)
Roast mushrooms for spinach-mushroom tortelloni
(50 ppl)

Make sesame-ginger vinaigrette
(20 ppl)

At 6:30pm I walked out of the weeds, changed out of my grubby chef whites and into a fresh set, grabbed a nice carving knife and fork and headed into the dining room to carve up my lamb.

9:00pm I return to the kitchen to clean out and label the walk-in cooler.

Home by 10:00pm and off for two days.

Maybe it's tattoo time. . .