food play

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

Friday, 17 January 2014

' CUCUMBER and MELON TERRINE .'

›
Terrine of Cucumber, Watermelon & Honeydew with  Horseradish ,  Persian cucumber , Melon balls , Lime slice ,...
Monday, 13 January 2014

' WILD SESAME LEAF with KOREAN PORK .'

›
Deulkkae Samgyeopsai translates:-  (Wild Sesame Leaf with Korean style Pork) , steamed rice , chilli sauce , mini birdseye chil...
Saturday, 11 January 2014

' CHILLI SUN-DRIED SQUID .'

›
Ojingeochae Bokkeum translates:- (Chilli sun-dried squid) , Fried egg noodles , Squid ink , toasted sesame seeds , ginger mint , kaffir...
Monday, 6 January 2014

' COCA COLA BRAISED CROCODILE PAW .'

›
Asian style Coca cola braised Crocodile paw , Hawaiian sweet potato puree , Cola broth reduction , Water hyssop (Brahmi herb) , G...
3 comments:
Wednesday, 1 January 2014

' CONGEE with PRESERVED DUCK EGG .'

›
Congee with Pork & shallots , Preserved Duck egg ( century egg ) yolk , white & soft centre garnished with micro tea ...
Monday, 23 December 2013

' MERRY CHRISTMAS EVERYONE !'

›
Warm Fig Bread pudding , Bourbon and butter sauce , Drunken sultanas , Blood orange marmelade , Bourbon glazed walnuts , Chantill...

' DRAGON-FRUIT & PASSIONFRUIT .' dessert

›
Dessert of Passionfruit Tartlet , panna cotta , gelato , fruit pulp & fruit leathers , Dragon-fruit Chiffon cakes , sorbet , fr...
Sunday, 22 December 2013

' SMOKED WAGYU PIE & HEIRLOOM CARROTS .'

›
Hickory smoked Wagyu Beef pie & fillet , Red wine & plum reduction , Orange & Purple heirloom carrots , C...
Friday, 20 December 2013

' DORPER LAMB CUTLET & FENNEL .'

›
Grilled Dorper Lamb cutlet , Braised Fennel , Brined mustard seed , Honey turmeric yoghurt , Persian cucumber , Mint leaves and fennel ...

' OX HEART , RED WINE & PIGS BLOOD .'

›
Beef Heart pan seared , Parsnip & Horse radish puree and a Bloodwurst & Shiraz reduction (red wine & pigs blood) .      ...

' 16 FRUIT MEDLEY .' #2

›
Sixteen fruits all individually prepared in a modernist take on a fruit platter.          This is the second in the 16 fruit seri...
‹
›
Home
View web version

About Me

My photo
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.
View my complete profile
Powered by Blogger.