Croc a la carte
Adelaide's Cheong Liew prepared some of his favourite dishes at the Sydney Seafood School in Pyrmont recently.
Cooking before a packed house, Liew prepared a fish biryani baked curry and a tasty looking spanner crab, prawn and melon mee.
The Malaysian-born chef opened The Grange at Hilton Adelaide in 1995 and says his spice-centric cooking is about “understanding and appreciating cuisines of different countries”. Liew is also taking a tour group to China next month, visiting culinary hotspots in Hong Kong, Macau and mainland China. The tour includes a visit to a particular Guangzhou market where diners get to pick which crocodile they want for their main course.
Liew says: “Ask anybody in China where to eat and they will tell you Guangzhou.”
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Pork chic
Frenchman Manu Feildel and Bentley's Brent Savage traded recipes in the new Pendolino kitchen in Sydney last month while preparing for the annual Porkstar event. They were joined by Pendolino owner Nino Zoccali, formerly of Otto in Woolloomooloo.
Savage produced a surprisingly light bacon ice-cream with passionfruit scrambled eggs, while Tony Bilson's chef de cuisine whipped up rillets with pickled pear and stuffed pig's trotter.
Based in Sydney's Strand Arcade, Pendolino has an adjoining cafe, wine bar and oil store. Licensed for 160 diners, the restaurant boasts a state-of-the-art kitchen, featuring a pasta drier, holding cabinets and speed grills. Zoccali says the grills cook food in a third of the time and retain 80 per cent more moisture.
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Global Pro competition
Open House and X-Treme Chef Consulting are giving an apprentice the chance to win a set of Japanese Global-Pro knives.
The set of three knives will be awarded to the apprentice who produces the best original recipe, preferably an entrée.
The only catch is: you must use at least one product that's local to your region (with extra marks to those who use seasonal ingredients).
The top three dishes will be road-tested by the X-Treme team of Glenn Austin and Peter Wright and featured in Open House .
Send your recipes to
news@rankpub.com.au with “Global-Pro Promotion” in the subject line.
www.xtremechef.com.au
