ASON J ATHER­TON

With his Miche­lin-starred em­pire push­ing bound­aries and rak­ing in the plau­dits, and with plans to open a Ja­panese iza­kaya-style restau­rant in Shang­hai soon, Jason Ather­ton is at the top of his game. The English chef shares five of his favourite things

Indonesia Tatler - - Tatler Takes Five -

DILL OR NO DILL

It’s on our cock­tail menu at the Pig & Palm in Cebu. It’s got a very dis­tinct flavour of dill, which I love, and also re­fresh­ing aro­mas of el­der­flower, cu­cum­ber and salt.

AR­TI­SAN BLENDER

My Kitchenaid Ar­ti­san blends ev­ery­thing in sec­onds— smooth­ies, soups, etc. It’s my go-to in the kitchen at home and we also use them in all our restau­rants. An added bonus is they look great.

3 SALT

My favourite in­gre­di­ent, and for good rea­son—it’s hard to cook with­out it.

HOKKAIDO SCAL­LOPS

We went ski­ing in Hokkaido for New Year’s last year and I ate the most amaz­ing sea scal­lops there. Hokkaido re­ally has some of the best seafood in the world; the pure, cold wa­ter makes all va­ri­eties taste un­be­liev­able.

LAKE DISTRICT LAMB

It’s in sea­son and tastes amaz­ing. We have it on the menu at my flag­ship restau­rant, Pollen Street So­cial: Lake District lamb loin, braised neck, roasted ar­ti­choke, mer­guez sausage, curds and whey. The dish show­cases the best of this in­cred­i­ble meat.

“there are so many GREAT CITIES FOR FOOD BUT WHEN IT COMES TO va­ri­ety, I think Lon­don is up there with the world’s best”

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