Well - I got on to Luke and he has given me the details of the dish:
The fish was vaccuum packaged with lemon rind, celery seed, sugar and salt (= 1% of weight of the fish) and olive oil. It was left 24 hours, then unpacked, wiped down and thinly sliced.
On the top was ailo blanco (I hope I've spelled that correctly), which is an Andalucian almond and garlic soup (with the almonds fried in oil previously, bread is then added and the mix is blitzed).
It also had tarragon oil drizzled over it. (The tarragon leaves are blanched then blitzed along with oil and salt, from which you get an extraction of tarragon).
Edible flowers of whatever was in bloom on the day from the garden were then added to finish off the dish in a beautiful way.
Hence the dish was not cooked but lightly cured.
Luke also told me:
- He turns 31 this Thursday - so HAPPY BIRTHDAY, LUKE
- Easter Sunday is their last day at Pecora
- They will then be going on an eating tour of Victoria, and later Adelaide
Again - thanks Luke, for the gift of such different and enlightened food.
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21 comments:
OUCH. I NEVER eat raw fish, so would have to give this a miss, Rita.
No raw meat either...that tartare stuff gives me the heeby geebies.
For all my detractors...yes, stick in batter and deep fry it grumpy, you boring old fart.
But I sometimes crumb, poach in stock, and grill with butter, saute in olive and butter...as long as it is COOKED.
These days it pays to COOK well all your pork, beef and fish.
I do it because of the gag factor too.
Good on yer Sir G, blah blah, its not about you its about Luke!
Oh, No...good on Luke,,,I full well know it ain't about me.
But I WAS the one who asked the query of the dish...hence my rapid and vapid follow up.
Luke, for 99 per cent of your potential customers I'm sure this would be a dream dish.
I'm the odd one out you can judge your menu against.....!
As my mum used to say....my taste is in me arse.
Oh Sir Grump! Sashimi of ocean trout, scallops, and other very fresh fish like tuna(sliced very thin- often soused with flavoured vinegars) are fabulous raw - then there's our great oysters! As for red meat - I'm not generally as keen - though one of the great courses at the recent bloggers' dinner was a wonderful capaccio(?) of King Is beef.
As for Luke, all the best, though I never got to sample the wares!
Cheers
Don't eat nuffin raw...Anon@.
Apart from fruit and salad.
Hate those parties where the host has gone all ``healthy, trendy'' and puts out trays of raw carrot sticks, celery, blood oath even broccoli and cauliflower.
I feel like shouting ``where's the effing food''. But I'm far too polite for that.
I think Sir Grumpy may have a point about not eating some types of raw fish. I recall some comments on Hobart Restaurant Bitch's review of Mikaku (Mikaku - Spawn of the Devil) by "Ginger" and "Used to love Sushi". Ginger had been involved in research that had found the larvae of the Anisakis nematode in wild Tasmanian fish especially striped trumpeter. If ingested the larvae can cause a very unpleasant disease called anasakiasis.
Cheers
Curly
Yuk, Curly..but that's why we need to cook things properly.
Worms in pork, E. Coli in meat.
It's the trendy thing to serve meat bloody these days, and everyone is afraid to say: ``hang on, I'd like it cooked''.
Chefs come back with: ``whose the philistine?''
No red lamb for me, pork well cooked, steak medium-rare at the least.
Burgers...cooked right through...not difficult if you make em thinner.
I remember a fishing hobby pal giving up lots of varieties of fish he caught after finding worms riddled right through them.
Sorry, to rave on...it's a hobbyhorse of mine.
Well, stripe me trumpeter.
Happy birthday Luke. Join the club ya old bugger. Catch up for a beer before you go.
Just did an internet search on Anisakis which was a bit of an eye opener. The Wikipedia described the following symptoms for the disease Anisakiasis:
Within hours after ingestion of infective larvae, violent abdominal pain, nausea, and vomiting may occur. Occasionally the larvae are coughed up. If the larvae pass into the bowel, a severe eosinophilic granulomatous response may also occur 1 to 2 weeks following infection, causing symptoms mimicking Crohn's disease.
Sorry that was steak medium-well done....nothing less than that for me, a half-baked eejit.
Where are you, Rita...I'm starving for a blog. I've been really bad and put one or two anonymouses on Gobbler's site just to get a debate.
Copped as much as I gve but.
Bad Grumpy done it but only for a bit of fun.
He'll molicate me with his verbalising when he finds out....I'm gonna hide for a while...
Sometimes hes a grumpier prick than I've ever heard you to be sir g and sometimes he's not ! sometimes you all write good stuff sometimes dribble,but we are reading it arent we.
Just had a flick around the web and found a few well known places for sale.
Francisco's,Kaos,Short Black,Cardomon,Dukkah,Gloria Jeans just to name a few.
Looks like things are getting tougher as per the Mercury story yesterday.
what is eosinophilic granulomatous ???
I was hospitalised last night with severe abdo pain but apparently nothing wrong with me?
nothing a good poo wouldn't fix !!
Sorry Sir G! I've been itching to get into the blogging but my computer's been playing up. It's still not right. Getting s-i-l to look at it. Might have been affected by those viruses the mongrels who comment on these posts here lately give you when you absently-mindedly go into their sites!
Hopefully be back in circulation over the weekend.
Yes heard that Sugo just sold as well. Hope they have experience.
Can understand why Cardom is up for sale...there is NEVER anyone in there! The once we went in there the coffee was horrid.
I have recently had the cured King Fish out at Moorilla and I must say it was amazing.
Thought you may like to know.
Hi Anon. Thanks for your comment about Moorilla's cured King Fish. I'm impressed. Would love to go back there and try it, but realostically can't see that happening for a while yet - I have about 15 other venues on my list to go and eat at. Time and money are at a premium! But I'll pass it on to Justin, head chef out there, as I know he'd love the feedback.
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