The five commandments of menu planning
by Horst the chef
This new menu concept is based on interweaving five important issues in order to design food, which will reach all senses. And create a taste, which is almost visible, in which you can hear the sound of fresh and crusty bread combined with a morning breeze of sea lemon and ginger air with a hint of fine wine and a splash of olive oil.
· Professional kitchen knowledge sewn together with practical skills.
Evidence of this statement will be seen in each dish. I am not presenting mash, bland rice or plain polenta because I believe these can be cooked easily at home. 'Professional skills' means you would and can expect well-crafted menu items on your plate.· Product experience knitted together with local producers
Sometimes I think the local shop is writes my menus. Just driving from Victor Harbor to McLaren Vale easily creates a full size dinner menu: yabbies, trout, venison, cheese and cheeses, veal, lamb, berries, vegies, salad, goat curt, herbs and spices. All picked up on one pleasure full drive along the Victor Harbor road.
· Seasonal freshness weaving into classical and traditional recipes
Quiche Lorain, the traditional French onion cake, is happy to be "frogged" up with spring onions and goat curt or Paris Creek creme fraiche. The methods still traditional alongside seasonal freshness tastefully combined to form new dishes.
· Modern Australian presentation braid with native herbs and spices
All the rules above will be enough to create solid and fresh dishes, however, one more good thing from Terra Australis will be seen and tasted on your plate. Bush food is not rough if dressed nicely. Rivermint on lamb and mountain pepper on squid or scallops. That is history of local fine food in the making.· Nutrition values and health aspects fashionably designed with taste and flavor
The definition of staple food can be ordinary but staples are essential for a balanced modern diet. Potatoes, pasta, rice, polenta and grains are going fine alongside fine food. Knowing consistency and texture and finding the right flavor combination are the keys to our slices. Fresh vegetables are equally important; therefore we have no hesitation in bringing this goodness together in each square and, interestingly, strengthen the construction with Australian native plants.Here we go, and you are invited to come and enjoy
a slice of modern Australia in each dish.
Horst the chef
