Pollen’s Cured Barramundi, Watermelon, Avocado

Pollen’s Cured Barramundi, Watermelon, Avocado

Food, Recipe
[caption id="attachment_4671" align="aligncenter" width="1969"] Pollen's Cured Barramundi, Watermelon, Avocado[/caption]   Cured Barramundi, Watermelon, Avocado Serves: 4 | Level: Difficult | Preparation: 20 mins + 2 hours for brining and 12 hours for dehydrating Fish Floss 50g barramundi trimmings, dehydrated 7g coriander, chopped zest of half an orange 25g Japanese breadcrumbs, toasted 5g garlic; minced and fried 1g salt 2g caster sugar Brine barramundi in a brining solution of 90% water and 10% salt, for 1 hour. Remove fish, wash and pat dry. Dehydrate for at least 12 hours. fish in a spice grinder with rest of the ingredients until fine and set aside.   Watermelon Vinaigrette 150g fresh watermelon juice 100g bottled tomato juice ½ chilli padi 1 tbsp extra virgin olive oil pinch of salt 1 tsp sugar Combine…
Read More
Chrissy Teigen’s Mac N’ Cheese

Chrissy Teigen’s Mac N’ Cheese

Food, Recipe
Good ol' macaroni and cheese, why would you need a recipe from Chrissy Teigen when Kraft has produced a box version that you can make in minutes? Well, Teigen’s mac and cheese comes with a golden-brown crust of cheesy garlic breadcrumbs that turns the American archetypal casserole from good to great. And she uses a. lot. of. cheese. To be exact, there are three types: Gruyere, cheddar, and orange American cheese (slices of Kraft square cheese). Mac and Cheese with Garlic Breadcrumbs Serves: 8 TO 12 | Level: MODERATE | Preparation: 45 minutes | Total time: 1 hour Ingredients Kosher salt 1 pound pasta shells 1 teaspoon vegetable oil 1 stick (4 ounces) unsalted butter, plus more for greasing the baking dish 5 tablespoons all-purpose flour 5 cups whole milk…
Read More
New Restaurants: April 2017

New Restaurants: April 2017

Food, Restaurants, Trending
Ginett Skip all the frou frou at Ginett, where classic French bistro fare and very affordable wines means that you’ll while away many an evening here feeding and boozing into the night. They’ve got 70 French wine labels here to accompany a slew of smoky meats and seafood from their charcoal-fired grill, including choice cuts of Australian Angus beef and whole fish. Hors d'oeuvres run the gamut of cured meats, imported AOC cheeses and freshly-shucked Fine de Claire oysters. Weekends also open the opportunity for brunch (11am-4pm), where you’ll find breakfast offerings like a stick-to-your-rib plate of rich duck gravy, crispy hash browns and sunny side ups. Hotel G Singapore, 200 Middle Road. Tel: +65 6809 7989 Teppanyaki Hamburg Nihonbashi Keisuke Bettei Chef Keisuke Takeda (most famous for his Tonkotsu…
Read More