On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton and whips a variety of fish into a crescendo of flavour, texture, colour and mouthfeel.
He exploits the strong points of each fish and creates a balanced dish that is worth crossing town for, even in peak hour. Lets not get hung up on just the sashimi. Each dish individually is well worth another visit.
So what makes a great chef tick? Obviously it’s all about knives and shoes.
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Everything Old is New Again – Cast Iron Cooking
Today’s chef has an ever increasing arsenal of kitchen gadgetry.
Combi ovens, sous vide – water baths, the pacojet, gastrovac, liquid nitrogen and ultrasonic stirrers that make stunning food with push button precision while offering a wow factor not achievable in the domestic kitchen. With all of this ingenuity why are cutting edge chefs turning back to cast iron cookware as way of setting themselves apart from the crowd?
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International star chef Marcus Wareing of The Berkeley presented alongside Peter Doyle, Alex Stupak, Tetsuya Wakuda and Peter Gilmore in the Contemporary Creative programs of this year’s World Chef Showcase at the 2010 Crave SIFF.
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We catch up with Wylie Dufresne – famed contemporist, kitchen alchemist and Chef / Restaurateur of WD-50, New York at the WD ~ Bentley showcase dinner. Wylie and Leigh talk knives, molecular cooking and team culture at the WD-50 kitchen.
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Janice Wong – Chef / Restaurateur of 2am:dessert bar, talks about her career to date, her food vision and upcoming high tech gastro Lab which is set to open in a couple of months.
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In this interview we chat with chef / restauranteur Harunobu Inukai of Blancharu restaurant, Sydney. Chef Haru tells us about his food philosophy at Blancharu, his experiences at Robuchon and his friend Iron Chef Sakai.
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We chat with Iron Chef Chinese Kenichi Chen about his favourite foods, his tips on using the chopper and why he loves Australia so much.
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In this interview with Iron Chef French Hiroyuki Sakai we ask the “Delacroix of French Cuisine” about his inspirations, his knife collection and how his 45 year adventure started.
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