Gotta admit having my mind freed from TAFE bullshit and from studying restaurant dishes has put me in a phase of blustering culinary creativity the degree to which I haven't felt for a while.
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Dining out tonight & I thought I’d share this blustering creative dish… Check out the ‘Catch of the Day’ skeptical the Salmon was caught today & the mushroom risotto/ pear/ veg/ béarnaise combo is certainly “creative” - You’re welcome for this suggestion.
I think it's clear it would be fine dining - but in a casual space - with a focus on blending Australian native ingredients with my favourite ones from various Asian cuisines, and I tend to use French and Asian cooking techniques.
For a time my chef son taught at Cordon Bleu, Wellington Aotearoa/New Zealand branch. The BS level, in his opinion, was high. He's happier teaching a bunch of high school (occasional) louts now: no physical fights at Cordon Bleu.
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You know boring normal stuff.