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Exquisite Taste - - Contents -

IN­GRE­DI­ENTS:

· 4 whole lob­ster tails

· 4 ratte pota­toes

· 10 yel­low cel­ery leaves

· 10 tar­ragon leaves

· 10 sprigs of dill

· 8 cor­ni­chons

COURT BOUILLON:

· 4 car­rots

· 2 leeks

· 2 onions

· 500g white wine

· 4 lemons

· 6 litres of wa­ter

MAY­ON­NAISE:

· 2 egg yolks

· 250g canola oil

· 75g Di­jon mus­tard

· 50g ketchup

· lemon juice

METHOD:

1. First pre­pare the court bouillon by bring­ing all in­gre­di­ents to a boil.

2. Poach the lob­ster tails for five min­utes and the claws for six.

3. Re­move the flesh care­fully from the shell and set aside.

4. Pre­pare may­on­naise: com­bine egg yolks, mus­tard, ketchup and lemon juice in a medium bowl – slowly whisk in the canola oil and con­tinue un­til thick.

5. Soft boil the pota­toes and sea­son with salt, pep­per and lemon juice.

6. Build the lob­ster salad and gar­nish with the soft herbs.

SERVES 4

The culi­nary scene is al­ways a fas­ci­nat­ing one, with the spot­light usu­ally fall­ing on the famed chefs. How­ever, there is more to the food and bev­er­age world than just the chefs. We meet up with some of the most hard­work­ing pro­fes­sion­als in the in­dus­try, and find out about their hum­ble be­gin­nings, what makes them tick and what they bring to the table.

We have Directors of Food and Bev­er­age Stephen Moine from The Stones HotelLe­gian, Bali – A Mar­riott Au­to­graph Col­lec­tion Ho­tel and I Gusti Agung Manik Su­darsana from AYANA Re­sort and Spa BALI, Op­er­a­tions Di­rec­tor Eko Putro from BLANCO par Man­dif, Di­rec­tor of Culi­nary Francesco Greco from The Her­mitage, a Trib­ute Port­fo­lio Ho­tel, Jakarta, and more note­wor­thy peo­ple you need to know.

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