Another Chefs Hat for Greg Pieper and Bamboo

Award-winning Tweed Coast connoisseur Greg Pieper of Bamboo Restaurant and Lounge Bar at Casuarina Beach has snapped up another chef’s hat in the coveted 2011 Sydney Morning Herald Good Food Guide Awards.

Pieper has now been awarded a single hat for three consecutive years and says he is thrilled with the national recognition.

“The SMH Good Food Guide Awards are highly regarded in the industry and I’m honoured to have been awarded another chef’s hat,” says Pieper, who was in Sydney for the awards on Monday night.

“The Tweed Coast is home to some of Australia’s freshest and best produce and the Bamboo menu reflects that. Bamboo prides itself on presenting fresh, local dishes with a distinct modern twist. I like to let the ingredients speak for themselves – each and every time we plate a meal.

This recognition motivates me even more and with the release of my new menu just a few weeks away, we’re going to be in for a fantastic summer. The Tweed Coast has undoubtedly become a serious competitor to the Gold Coast and is home to several award-winning restaurants throughout the valley and coastline, the destination has become a really exciting place.”

Below is recent footage of a day spent with Chef Greg Pieper as he gathered local produce. We then headed back to the kitchen at Bamboo as Greg produces 2 great dishes.

For a more comprehensive list of all the award winners from the SMH Good Food Guide Awards…CLICK HERE

 

ABSYNTHE WINS GOURMET TRAVELLER’S TWO-STAR RATING

ABSYNTHE restaurant in Surfers Paradise has again won the two-star rating in the 2011 Gourmet Traveller’s Restaurant Awards, making it the fifth consecutive year they have held on to the title.

Absynthe also took out the number one spot in the Queensland Regional category, finishing at 46 in the Gourmet Traveller’s top 100 venues offering an exquisite dining experience.
Competition in this year’s Awards was rife, with many old favourites previously boasting the two-star rating dropping down the list to make way for new venues. 

Absynthe owner and head chef Meyjitte Boughenout said the award was a huge honour and a celebration of peer and industry recognition.

We are very excited to have held on to the award for the fifth year in a row, said Meyjitte.It is very humbling, considering the amount of talent both in Queensland and nationally.  Competition this year was of a very high standard – there are some wonderful restaurants that we were up against, so we are very pleased to be placed number one in the regional Queensland list.

Absynthe restaurant is the perfect fusion of modern French and Australian cuisine, where the freshest and most unique ingredients are delicately prepared to seduce all tastes.
The edgy, avant garde 60 seat restaurant sits in its own little nook in the prestigious Q1 building, Surfers Paradise, right in the heart of the Gold Coast.

Meyjitte’s techniques are drawn from complex traditional and unique European cooking methods to produce dishes that deliver the finest flavours and textures. The preparation of food is executed with precision and faultless presentation, allowing diners to experience something totally unique.

Absynthe is located at Shop 4, Q1, Gold Coast Highway, Surfers Paradise and is open for an a la carte or degustation dinner from Monday to Friday from 6:00pm, with Saturday dinner reserved only for degustation dining.

 

Iron Chef Australia

News that Iron Chef Australia will soon make it onto the idiot box could be seen as a step up compared to the recent calibre of offerings.

"Allez Cuisine"

I refer to the offerings of channel Ten’s Masterchef…let us see if it will draw a better audience. We may now see professionals actually tuning in to see ‘bona fide’ chefs under the pump, rather than pre practised amateurs.

Guy Grossi, pic courtesy of The Brisbane Times

News is that Guy Grossi – Grossi Florentino, Neil Perry – Rockpool and Bennelong’s Guillaume Brahimi have raised their knives to follow the likes of Sakai, Morimoto and Kenichi to star in Australia’s version of the Japanese Cult Classic.

I Hear that Channel 7 has the rights and it will of course be a ratings battle with Masterchef come next year.

I really hope that it does not distract from the original Iron Chef, still to this day a much watched and loved food program.

As in the Japanese version a challenging CHEF will go toe to toe with one of the “Iron Chefs’ who are experts in their chosen cuisine to battle over a particular ingredient. It is with that ingredient they attempt to create as many dishes as they can in the span of an hour.

If Master Chef can find genius like they have the past 2 series, just think who Iron Chef Australia may uncover…maybe someone who actually deserves a shot in the industry. Glad bags anyone?

 

Master Chef refinement?

I propose that the contestants on master chef (which I loathe)…I want to say hate (please Curtis….a master chef does not shop at Coles, those many beers we shared are looking less and less appreciable) at this late stage of the contest are involved in minimal, yet discretionary guidance.

Can Channel Tennnnn please define what it is a master chef is…for all those morons out there that think, like Alvin, and Poh that they are now…in fact a master chef, please tell me or show me how to make an acceptable beef stock…julienne a carrot or practise correct food safety…?

they sure do...with cooking classes to boot, I've stolen this picture...the first I have...it is not mine.

Though not a great follower, the idiot box continues to flash this repugnance to professional cooks on prime-time viewing.

Here it is folks.…yes it is made for TV and like Big Brother before it…all we see on TV is pre scripted…and pre practised.

Hard to imagine a home cook being able to ‘off the top of their head’ come up with the ratio of flour, butter, water and eggs for an unspoiled choux paste, or the correct addition of butter to fittingly set a lemon curd.

And Don’t get me started on  replicating an Adriano Zumbo magnum opus, could anyone out there replicate his extraordinary layered specimen he did this Sunday with no prior investigation or  rehearsal….even though how ghastly.
It’s on TV….it has been refined…it’s on TV people…

Can you all stop f@#kin crying you poofs!!! And offer Matt Preston another serve of  bone marrow risotto, he may let you through to the next round.

I hate it…it upsets me that a dozen or so humans will enter the world of hospitality ‘convinced’ they can open a wine bar, manage a restaurant and offer something of substance to the population who truly wants education in the field of food……and then charge 12 grand for an hour of their time…..piss off…please

 

Gold Coast Food Bank rattles the pans@Links Hope Island

A Chef’s Table @ Links Hope Island

Gold Coast Food Bank got behind the hobs as guest Chef for an intimate 10 course ‘Chefs Table’ Degustation. Executive Chef of Links, Ben James welcomed GC Food Bank to prepare 8 courses along with 2 of his own.

GC Food Bank left and Ben James right

Sommelier Mark Wilson expertly matched each course with a cracking wine to boot. 14 diners entered the kitchen for a look of just what goes on behind the closed doors of a kitchen…nowadays it’s not all that confidential.

Menu

• one – coffin bay oysters, verjuice granita
• two – zucchini flowers, ricotta, pumpkin, balsamic
• three – mushroom tea, suggestion of truffle
• four – eat it raw, wagyu carpaccio, raw heirloom veg
• five – grapefruit gelee, shochu shot
• six – duck, witlof, fondant potato, orange gastrique
• seven – lamb shank, winter vegetable barigoule, gremolata crust
• eight – blue cheese, chocolate
• nine – elements of lemon meringue pie
• ten – beetroot many ways, goats cheese

 

Fresh Pheasant…at a Gold Coast Eatery…where you ask..?

An absolute pleasure – last Friday night I was sitting down to a mighty fine meal of Fresh Pheasant…with Foie Gras too I might add.

Pheasant..where can you find it... note the dice of Foie Gras..

I am willing to take well thought out guesses of where it may be...and I’ve heard of only one other Restaurant in Qld serving Pheasant..and that is Aria in Brisbane.

it was presented 2 ways..a confit leg and here, a medium rare breast

Make a comment and let us see if anyone can pick it….where can you find fresh Pheasant on the Gold Coast??

A challenge to Gold Coast Food Bank readers…..many will surely benefit to find it’s provider.

 

Evolution of Dining…buying tickets to dine

Admit one..dinner with Achatz

Arguably one of Northern Americas most talented chefs…Grant Achatz of Alinea is about to open another project. Only he plans to sell tickets to his restaurant…what’s “next”

Below is a link to the  story from the NY Times

Grant Achatz to sell tickets to his new restaurant

and…

A video preview to his vision

 

The World’s Best Restaurants announced…4 Australian’s make it into the 100

Numero Uno… Noma, Copenhagen, Denmark

Parmigiano Reggiano Brulee...Chef Massimo Bottura, Osteria Francescana

2. El Bulli, Roses, Spain
3. The Fat Duck, Bray, UK
4. El Celler de Can Roca, Spain
5. Mugaritz, Spain
6. Osteria Francescana, Modena, Italy
7. Alinea, Chicago, USA
8. Daniel, New York, USA
9. Arzak, San Sebastian, Spain
10. Per Se, New York, USA

Aussies…

Attica...A potato cooked in the earth it was grown - Chef Ben Shewry

27. Quay, Sydney,  Australia
38. Tetsuya’s, Sydney,  Australia
67.  Marque, Sydney,  Australia
73. Attica, Melbourne,  Australia

If I can permit a quote from myself…Gold Coast Food Bank said it so….back in March

His restaurant I’m guessing will be on notice as of April 26 when the 2010 San Pellegrino Best Restaurants in The World list is announced….big call hey?

Click the link and see a ‘considered opinion’ of Attica, Melbourne.

Visit the site to see the list for yourself

 

Chaines des Rotisseurs Commis Competition Gold Coast Chapter 2010

Last week 5 young Commis Chefs from The Gold Coast competed in the Annual Chaines des Rotisseurs Commis Competition.

Gold Coast Food Bank was called upon to judge the kitchen side of things…and the standard of mis en place, modern cooking, presentation techniques and dedication was of an extremely high standard.

Yellowtail Kingfish

Competitors were given a ‘mystery box’ comprising of Yellow tail King, quail, fresh chestnuts, celeriac. mango and fennel asking of each to produce a 3 course meal, 4 portions of each.

Competitors Brent O’Brien (RPR’s) Andrew Pascoe (Sheraton Mirage) and Mitch Williams (Sofitel) were among the top quality entrants.

Winning on the day was Brent O’Brien who excelled in organisation, classical cooking techniques and of course final presentation and taste. Congratulations goes out to all who competed.

Young Commis hold the key to the development of a food culture here on the Gold Coast

Seared Kingfish

quail breast, leg, celeriac and young herbs

mango panna cotta, basil jelly, chocolate fondant, lemon foam

quail ballotine, fondant potato

kingfish tortelini, confit fennel, white tomato foam

 

Absynthe Wine Dinner

Yet to have a rendezvous with the ‘Green Fairy’…now is the time to sample food from one of the standout restaurants in Qld. Tuesday the 20th April Chef de Cuisine Meyjitte Boughenout is creating a six course degustation experience to suit the wines of wine extraordinaire and owner of Melbourne’s Armadale Cellars Phil Hude along with Catherine Alapont from Maritime Estate.

The wine dinner will showcase six wines including; NV Devaux Blanc de Noirs, 2007 Tieffenbrunner Pinot Blanco, 2008 Amisfield Pinot Rose, 2005 Maritime Estate Pinot Noir, 2007 Stefano Lubiana Estate Pinot Noir and 2008 Rockburn Pinot Noir. All wines will be matched with dishes prepared by Meyjitte Boughenout and his team.

Confit Ocean trout, white chocolate, salmon pearls from the last Absynthe degustation dinner GC Food Bank attended

Menu

•Meyjitte’s signature appetiser of Soft Green Olive & Vanilla

•White Asparagus Custard with Smoked Salmon Granite

•Ricotta Gnocchi w steamed Yabbies & Jerusalem Artichoke

•Quail Ballotine with Raspberry Glaze & Traces of Chocolate

•Braised Lamb Shank and Mushroom Raviolo

•Chocolate Fondant, and Cherry Ice-Cream

The evening is an opportunity to indulge in an entire evening dedicated to the appreciation of Pinot wines and experience spectacular food.

Bookings are essential and tickets are $145pp and are all inclusive.

WHERE – Absynthe Restaurant Q1Building. Junction of Surfers Paradise Boulevard, Clifford St & Hamilton Avenue, Surfers Paradise.
WHEN – Tuesday 20 April 2010
PRICE – $145 per person, including wines.
BOOKINGS & ENQUIRIES: ph 07 55046466