CHEF CHRISTIAN RE COM I O OF SITKA STUDIO SHARES HIS PERSONAL TIPS FOR PLATING UP!
Q HOW DO YOU START WHEN WORKING WITH A DISH THAT NEEDS TO LOOK GOOD? A It’s always, always about flavour. Looking good is something that comes much later, during the creative process. Working around the main ingredient and highlighting the protein is how I usually start.
Q WHAT ARE YOUR PERSONAL FAVOURITE WAY STOP LATE A DISH? A I always like to keep it simple. A dish should take no more than 5-10 seconds to plate. Smearing sauces on a plate to make pretty pictures really isn’t for me.
Q WHERE DO YOU GET YOUR PLATING AND COOKING INSPIRATION? TELL US ABOUT SOME CHEFS YOU’ D LOVE TO WORK WITH.
A I have worked with or have eaten at most restaurants and chefs that inspire me. Both Bo Bech & Rene Redzepi from Copenhagen; Rene for philosophy, and Bo for simplicity.
Q HOW IMPORTANT DO YOU THINK IT IS FOR FOOD TO LOOK AS GOOD AS IT TASTES?
A I think in South East Asia, people eat with their phone before themselves, which is a shame. Of course, plating is important, but it means nothing if the food is sub standard.
Local seabass is seasoned with torch ginger and kaffir lime, served with a bergamot oil and a verbena brown butter sauce. Lemon, pomelo, grapefruit, and calamansi add a citrus tanginess, and the dish is finished with wood sorrel. Cauliflower cooked three different ways take centre stage in this dish: pureed with lots of cream and butter, burnt for bitterness, and then raw, thinly sliced, for texture. The sauce is made from the bones of the fish, with white wine and cider vinegar made in Sitka. A touch more cream with lots of trout and herring caviar adds that final luxe factor. “There really is no secret to plating beautiful dishes. Simplicity is always key. Keep it natural.