Bold flavours, poppy colours and ingredients bar none. Reimagine your seafood feast with a Sicilian spin.
Ostriche
(Bruny Island Oyster with Kombucha and Raspberries Vinaigrette)
Instead of tangy, fiery Tabasco sauce or a classic mignonette sauce, try this Sicilian recipe. The creamy texture of the oysters, acidity of kombucha and sweetness of raspberries will provide a satisfying kick.
Serves
1 Prep time 20 minutes
½ lemon
20g fresh raspberries
30ml over fermented kombucha (available from SuperNature)
20ml white balsamic vinegar
50g ice, crushed
Juice lemon through a strainer into a large measuring cup. Set aside.
Mix all ingredients - excluding oysters in a blender until the mixture turns pink.
Shack oysters and season them with the pink mixture.
ARAGOStA(Squid Ink Tonnarelli with Blue Lobster in Spicy Brandy Sauce)
Spike your lobster meat with brandy, which possess a graceful bitterness and subtle spicy flavour contributed by the rich lobster sauce.
Serves 1
Prep time 45 minutes
Cook time 30 minutes
1 blue lobster
20g carrots, finely diced
20g onions, finely diced
30g cherry tomatoes, finely diced
1 clove of garlic
30ml extra virgin olive oil
1 chilli
30ml brandy
60ml fish stock
80g squid ink spaghetti
20g unsalted butter
2 basil leaves
Cook lobster in boiling water for 3 minutes. Cool in ice water and cut it in small chunks.
Sweat all vegetables with extra virgin olive oil, then add chilli.
Add lobster meat and flame with brandy.
Add fish stock and after 2 minutes take lobster out. Continue to cook the sauce until it reduces. Set aside.
Cook pasta (follow instruction on the packaging).
Then add cooked pasta with sauce.
Sauté for two minutes with butter and basil leaves. Serve immediately.
This story is from the October 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the October 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..
Meeting of Minds
A group of top chefs gathered for a one-of-a-kind culinary retreat at Shishi-Iwa House in Karuizawa last autumn for a dose of tranquillity.
Trusted Sources
Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobby that brings lesser-known seafood from sustainable sources to the table.
Standing the Test of Time
Chef Sun Kim is not resting on his laurels after launching Meta almost a decade ago. After relocating to an elegant new space, the restaurant presents creations with sophisticated simplicity.