food play

.........Contempory dining by .......'thebackyardchef'......jean-robert jocubeit.....

Sunday, 2 November 2014

' home cured DUCK PROSCIUTTO with MELON .'

Home cured Duck breast Prosciutto served with Compressed Cantaloupe in lemon vinaigrette, Olive oil & Powdered Olive oil, Balsa...

Sunday, 26 October 2014

october offerings' PICKLED LAMBS TONGUE .'

Pickled Organic grass-fed Lambs tongue with Sous vide Baby beetroot in raspberry sauce, Sheep's milk Curd snow, Apple & Ger...

' CORNMEAL CRUSTED LAMBS BRAINS .'

Cornmeal crusted Organic grass-fed Lambs brains with a Golden peach & Sweet corn salsa, Lemon Balm and a Sherry Vin gastr...

october offerings - ' SHEEPS MILK CURD .'

Fresh Organic Ewes milk Curd served with a spring salad of Garden peas & greens, Asparagus, Green Courgette, Sprigs of Mint and...

Thursday, 2 October 2014

' ANTIPASTO with HOUSE BRINED OLIVES .'

Antipasto plate of House Brined Kalamata olives, Prosciutto di San Daniele, Marinated artichoke hearts and Persian Feta. ...

Tuesday, 30 September 2014

' PEACH LEAF RUM BABA .'

Baked yeast cake soaked in Rum spiked Peach leaf syrup, Creamy Peach curd, Crystallised peach buds & leaves, Creme frai...

Wednesday, 10 September 2014

' HOMAGE TO THE PEA .'

Green Pea & mint mousse served on Smashed peas with Chickpea fritters and a salad of Zucchini ribbons, Ga...

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About Me

thebackyardchef: I am a self confessed food lover from seed to saucer and all in between. I've been working in the food industry for over 20 years now in various roles from the farms and vineyards to the cafe and restaurants and currently in the food processing industry making specialty bakery products on mass scale for the supermarket chains.My inspiration for playing with food comes from other contempory chefs, books and blogs but mostly I draw it from my garden. As I have a passion for post harvest processing, 0 food miles,slow food and the collection and use of unusual ingredients including wild harvested foods. My style usually consists of 4 to 5 elements, remixing old classics using contempory techniques and presentations. Ingredients are chosen by their food pairing attributes and similarities. Some of my dishes are adaptations of chefs previous presentations as one must learn from somewhere and eventually take flight themselves and even then continue to stay in touch and adapt to the current trends.

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