The arrival of 'Versawhip'

So my first trials with Versawhip 600. I'd read of people having issues with achieving the texture but I found it pretty straight forward. The textue is pretty special and has a really specific mouth feel before it almost evapourates in your mouth. I tried a simple caramel recipe (WD50) and it reminded me of a sweet we used to get back in England called 'cinder toffee'. I leaft the mix in the fridge over night and the nextday only a small amount of volume had gone. However when i put it back on the 'Kitchen-Aid' it whipped straight back up. The pictures are from the next day. Looking forward to playing with this over the next couple of weeks. Until then!

Just recieved our 2 nd batch of West Australian truffles and I have to say there pretty good. The fact that there harvested less then 48 hours ago makes a big difference. They've got a lot stronger perfume than last year and at $500 less per kg this year you've got to be happy. Lets hope they continue to get better and better. For me its as good if not bettter than some imported ones (no quarantine e.t.c.)

Blue-Eye Trevella, Fennel, Lemon, Almond, Sherry

Just read a great book about matching food with sherry (The Perfect Marriage, foreword by Heston Blumenthal) and so came about this dish. We cooked the fish sous-vide with a little olive oil (52.5 degrees). The texture was fantastic. Next we made a beautiful clean fennel jelly with agar and also confit some pencil fennel. then we cooked some vongole clams with a little manzanilla and finally dressed the plate with some lemon pith puree (courtesy of the boys in Roses), a superfine roast almond puree (paco jet) and an oloroso reduction to bring it all together. Maybe I'll add some crisp skin from the fish for a contrast in texture?

Smoked Breast of Pork, Baby Squid & Shellfish Vinaigrette,Pink Grapefruit and Pistachio Glaze

This has been one of our most popular entree's through Autumn. Lets be honest though any pork and seafood combination goes down well in Sydney. The glaze cuts nicely through the sweet, fatty pork annd livens up all the seafood. Real comfort food.

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John Dory, truffled artichoke barigoule, Jamon scented carrot, W. A. Truffles, Jamon "crunch"

Trying some things with transglutaminase this week. will post pics in a few days!