Wednesday, November 14, 2012
Sebastian Coffee Shop is HIRING!!!
Tuesday, November 10, 2009
50 world's best restaurant in the world
1 El Bulli, Spain - The World's Best Restaurant
2 The Fat Duck, UK
3 Noma, Denmark - Chef's Choice
4 Mugaritz, Spain
5 El Celler de Can Roca, Spain
6 Per Se, USA - Best Restaurant in the Americas
7 Bras, France
8 Arzak, Spain
9 Pierre Gagnaire, France
10 Alinea, USA
11 L'Astrance, France
12 The French Laundry, USA
13 Osteria Francescana, Italy
14 St John, UK
15 Le Bernardin, USA
16 L'Hôtel de Ville - Philippe Rochat, Switzerland
17 Tetsuya's, Australia - Best Restaurant in Australasia
18 L'Atelier de Joël Robuchon, France
19 Jean Georges, USA
20 Les Créations de Narisawa, Japan - Best Restaurant in Asia
21 Chez Dominique, Finland
22 Ristorante Cracco, Italy
23 Die Schwarzwaldstube, Germany
24 D.O.M., Brazil
25 Vendôme, Germany
26 Hof van Cleve, Belgium
27 Masa, USA
28 Gambero Rosso, Italy
29 Oud Sluis, Netherlands
30 Steirereck, Austria
31 Momofuku Ssäm Bar, USA
32 Oaxen Skärgårdskrog, Sweden
33 Martin Berasategui, Spain
34 Nobu London, UK
35 Mirazur, France
36 Hakkasan, UK
37 Le Quartier Français, South Africa - Best Restaurant in the Middle East and Africa
38 La Colombe, South Africa
39 Asador Etxebarri, Spain
40 Le Chateaubriand, France
41 Daniel, USA
42 Combal.Zero, Italy
43 Le Louis XV, Monaco
44 Tantris, Germany
45 Iggy's, Singapore
46 Quay, Australia
47 Les Ambassadeurs, France
48 Dal Pescatore, Italy
49 La Calandre, Italy
50 Mathias Dahlgren, Sweden
number 51-100 will be available in the website, check this link out:http://www.theworlds50best.com/page/51-100_best_restaurants_in_the_w.html
enjoy ;)
source: http://www.theworlds50best.com/module/acms_winners?group_id=1.html
Australian Restaurant Guide (The Stars)
NSW - Sydney
BécasseClaude’s
Est.
Guillaume at Bennelong
Marque
Pier
Quay
Rockpool
Tetsuya’s
VIC - Melbourne
Vue de MondeNSW - Regional
NSW - Sydney
QLD - Brisbane
QLD - Regional
SA - Adelaide
SA - Regional
VIC - Melbourne
VIC - Regional
WA - Perth
NSW - Regional
NSW - Sydney
QLD - Brisbane
QLD - Regional
SA - Adelaide
SA - Regional
TAS - All
VIC - Melbourne
VIC - Regional
WA - Perth
WA - Regional
source: http://gourmettraveller.com.au/restaurant_stars.htm
Gold Plate award 2009, Perth, Australia
2009 GOLD PLATE WINNERS ANNOUNCED
Over 1000 industry professionals and restaurateurs gathered at Perth Convention Exhibition Centre’s Bellevue Ballroom for the 42nd WA Gold Plate Awards. Guests were treated to a night of elegance with aerial artists, plate spinning stilt walkers and wines from some of WA’s world class wineries to match the exquisite menu created by the Perth Convention Exhibition Centre. Victoria Station – Burswood and White Salt Bar-Cafe and Restaurant took out this year’s Prix D’ Honneur awards for consecutively winning 3 times in their respected Gold Plate categories.
The coveted Premiers Award presented to the establishment with the highest score from all Gold Plate Finalists over the judging process went to Clarke’s at North Beach.
Winners Announced for 2009 are:
Fine Dining
Friends Restaurant – East Perth
Licensed Dining City Metro
Matilda Bay Restaurant – Crawley
Licensed Dining – Country
Must Margaret River – Margaret River
Licensed Casual Dining City/Metro
Red Cabbage Food and Wine – South Perth
Licensed Casual Dining – Country
Lime 303 – Albany
Un-Licensed Dining
Clarkes of North Beach – North Beach
Restaurant Within a Tavern Country/City/Metro
The George – Perth CBD
Restaurant within a Winery Perth/Surrounds
Chesters of Heafod Glen – Upper Swan
Restaurant within a Winery – Country
Xanadu Wines – Margaret River
Mediterranean Casual Dining
Anna’s Café – Mosman Park
Café Unlicensed
The Prophet Cafe – East Victoria Park
Licensed Chinese and other Asian Cuisine
The Silk Road – Applecross
Licensed Thai Restaurant
Nahm Thai Restaurant – Perth
Licensed Indian Restaurant
Punjab Indian Restaurant – Innaloo
Unlicensed Asian Restaurant
Thai Orchid – South Perth
Seafood Dining
(A)Lure – Burswood
Free Standing Café – City/Metro Licensed
Jac’s Café and Pizzeria – Applecross
Free Standing Café – Country
Bunkers Beach Café – Dunsborough
Coffee Shop
Coode Street Café – Mt Lawley
Family Dining
Gnarabar – Margaret River
Steakhouse
Char Char Bull – Fremantle
Buffet Dining
Café Hyatt – East Perth
Buffet Asian
Koh-I-Noor – Padbury
New Restaurant
Must Margaret River – Margaret River
Tourist Restaurant City/Metros
Sandalford Winery – Caversham
Tourist Restaurant Country
Millbrook Winery – Jarrahdale
Restaurant with in a Training Establishment
Bentley Pines Restaurant Swan TAFE – Bentley
Venue Caterer
Perth Convention Exhibition Centre – Perth
Excellence in Health Award
Scusi Restaurant – Halls Head
Wine List of the Year
Friends Restaurant – East Perth
Premiers Award
Clarke’s of North Beach
Congratulation to the winner!! :)
Source: http://www.cateringinstitute.com.au/gold-plate.php
Saturday, May 23, 2009
Cocktail: Robin's Creamy Blue Coffee Lagoon
Ingredients:
- 40 mls of cream
- 10 mls of white creme de cacao
- 10 mls of kahlua
- 10 mls of blue curacao
Equipment:
- ice blocks
- cocktail shaker
- alcohol measurement
- cocktail strainer
Glassware: champagne saucer or Manhattan glass
Method:
- Put all the ingredients into the cocktail shaker glass except the blue curacao (always put the cheaper ingredients first)
- shake it, put into the glass
-the last trick is, measure the blue curacao and pour just into the middle of the glass. Hold for a while and the blue colour will go down into the bottom part of the glass..
ENJOY GUYS! ;)
Spanish Paella
Ingredients • 3 skinless/boneless chicken thighs, halfed • 3/4 lb chorizo, sliced on the diagonal • 1/2 lb shrimp (16-20 ct), peeled/deveined • 1/2 lb clams, live, scrubbed clean • 1/2 lb mussels, live, scrubbed clean • 2 1/2 cup short-grain rice • 7-oz jar queen Spanish olives, stuffed • 1 TBSP large capers, drained • 8-oz bottle of clam juice • 1/2 tsp saffron • 1 TBSP vegetable oil • 3 1/2 cup boiling water, ready to use Sofrito (reserve 1 1/2 cups) • 2 tsp achiote paste • 1/2 yellow onion • 2 TBSP double concentrate tomato paste • 1 roma tomato • 1 cup fresh cilantro, rough chopped • 1 cup fresh culantro, rough chopped • 1 large tomatillo, or 3 small • 1/2 small green bell pepper • 1/2 small red bell pepper • 6 cloves garlic • 1 jalapeno • 2 tsp salt • 1/2 tsp crushed black pepper Brine (optional) • 6 cups cold water • 1/3 cup salt Serve With • fresh chopped cilantro • lemon wedge for each person | |
- This step optional: In a large non-reactive container with lid, like a glass jar, mix salt into cold water and dissolve completely to make brine. Submerge chicken into brine. Cover with lid. Refrigerate for 1 hour.
- Combine all sofrito ingredients in a food processor to make a thick cooking base.
- Boil water. Keep covered and ready to use.
- In a paella pan (or another over-safe, flat-bottom pan with lid), brown chorizo over medium high heat. You won't need oil. The chorizo will render its own fat. After browning, remove chorizo into separate bowl and set aside.
- Remove chicken from brine and pat dry. Brown chicken in same pan. (You may need a little vegetable oil depending on how much fat was rendered from the chorizo.) Remove and set aside.
- Preheat oven to 375° F.
- Keeping pan juices, add rice. Turn heat up to high. Stir constantly to get rice evenly coated (3-5 minutes). This act roasts the rice to give it more flavor. Add 1 1/2 cups of the sofrito, olives, capers, and saffron. Stir well. Add boiling water and clam juice. Stir to combine. Cover on low heat. Bring to simmer. Uncover.
- Add chicken and chorizo back into pan, nestling the pieces into the rice. Cover. Using pot holders, transfer covered paella pan into pre-heated oven. Bake on lower middle oven rack for 20 minutes.
- Then, bring pan out onto stovetop under low heat and nestle clams and mussels into rice. Cover and bring to simmer for 15 minutes. Uncover and add shrimp on top. Cover. (The clams and mussels take longer to cook. If you add shrimp at the same time, the shrimp will be overcooked.) Cook just until shrimp is evenly pink, opaque, and curled and clams and mussels have opened, releasing their juices. (This is where a clear glass lid is helpful so you can see through to check on the shellfish without having to uncover the lid, thereby releasing all the steam.)
- Serve immediately with fresh chopped cilantro and a wedge of lemon for each person to dress their own plate. Goes great with calamari, sofrito potatoes, and sangria. Enjoy!
Basic Sauce: Home Made Hollandaise Sauce
all right guys, this is the ingredients:
7oz salted butter
2 egg yolks
2 tablespoons lemon juice
½ teaspoon fine grated lemon zest
2 tablespoons white wine vinegar
If you have unsalted butter, you can add a ¼ teaspoon salt to the sauce.You should not need to add any salt if the butter is salted but check the seasoning at the end anyway
Technique for hollandaise
First, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink to the bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.
Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot but does not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.
Turn the heat down to just under a simmer, this is the ideal heat and won't cook the yolks too fast. Sit the bowl over the water and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase in volume.
Don't forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and also ensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges. Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heating to fast.
Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smaller and smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important to remember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five to ten minutes, the yolk mixture should be holding it's shape like a soft whipped cream and the texture should be as smooth. This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called in French cooking a "sabayon".
Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo (parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a base for decadent cake baking.
Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth so it won't spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep the stream as thin as possible.
Don't add more butter than you can whisk in, if the sabayon is overloaded it will split the mixture (be patient especially if you are a beginner). At first, the whisking is quite easy but as the butter is slowly incorporated, it becomes a little tougher. Add the butter slower at this stage to compensate.
As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency. Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much so add slowly in case you don't want the hollandaise to be that thin.
Alternatively, if you have added all the milk solids and it is still thicker than you would like, add a little boiling water to compensate. Variation can occur due to the size of the eggs. Check the seasoning, transfer to a small stainless steel bowl and cover with cling film. Keep in a warm place until serving time. You can make the hollandaise up to two hours safely before you need it.
If the butter has been added too fast and has split slightly, you can use a blender to blitz the emulsion and save it. Please remember to keep the sauce warm, if it cools too much the butter will start to set and you guessed it "split", the most dreaded of all kitchen terms to a chef.
Different Flavours for Hollandaise
Lime hollandaise
Exchange the lemon zest and juice for lime zest and juice in the basic recipe. Like lemon hollandaise, serve with any kind of seafood or fresh water fish and crustacean.
Basil Hollandaise
Add chopped basil to the finished hollandaise, perfect in spring with new season asparagus and a great sauce for vegetables.
Béarnaise sauce
Exchange the lemon juice for strong tarragon vinegar and omit the lemon zest. Add chopped fresh tarragon, chervil and parsley at the end season well with freshly milled black pepper. If you don't have all those herbs, just use one preferably tarragon. The best red meat sauce ever!