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Von blewitt
05-22-2013, 07:17 PM
I thought I'd start a little gallery of the things we do in the restaurant. I cop a bit of flack if I post it on FB

schanop
05-22-2013, 07:20 PM
Invisible pictures?

Von blewitt
05-22-2013, 07:27 PM
Marinated local Yellowfin Tuna Nicoisehttp://i1323.photobucket.com/albums/u595/huwjones1983/5EA54861-957A-4D51-B9B1-28BB7158FD27-1464-000000F055967A74_zpsc47814ba.jpg

Von blewitt
05-22-2013, 07:30 PM
Poached Quail breast & egg, parsnip, apricot, vadouvan , amaranth
http://i1323.photobucket.com/albums/u595/huwjones1983/F509FA97-B70F-41F9-BA85-9670DE790A39-1464-000000EF908BBA34_zpsda20bc83.jpg

schanop
05-22-2013, 07:31 PM
Oh cool.

When my boy can withstand a whole-day drive, we will have to go down for a visit. Last time we went that far south was when he was still in a tummy.

Von blewitt
05-22-2013, 07:35 PM
Roasted King oyster mushroom, beluga lentils, macadamia cream, shiitake consommehttp://i1323.photobucket.com/albums/u595/huwjones1983/0081CDD1-6B23-49B5-ADEC-13C50AEAD301-1464-000000F2A2831A1D_zps6e9f04ad.jpg

Von blewitt
05-22-2013, 07:41 PM
Seared pork jowl, scallops, shallot, water chestnuts, bacon dashihttp://i1323.photobucket.com/albums/u595/huwjones1983/D132C4F7-BD15-412E-B0CD-1FFD57B2E9DD-1464-000000F4C15E74D0_zpsc1826562.jpg

mzer
05-22-2013, 08:08 PM
Those look really wonderful.

Zwiefel
05-22-2013, 08:21 PM
Amazing...awesome presso...colors, layers, textures.....

mhenry
05-22-2013, 10:00 PM
Looks beautiful and delicious. Huw

dough
05-22-2013, 11:25 PM
looks like you guys are having too much fun... btw if you just used the little tiny breast of the quail what did you do with the rest?

turbochef422
05-22-2013, 11:30 PM
Now I see why you need all those wonderful knives. It would look silly if you used a shun to make that awesome food.

mpukas
05-22-2013, 11:52 PM
Looks fantastic!

Patatas Bravas
05-23-2013, 12:14 AM
Great as always. A shame you 'catch flack' for posting on your FB. You must have some odd friends.

don
05-23-2013, 12:25 AM
Wow!

markenki
05-23-2013, 12:33 AM
Looks amazing. I bet it tastes even better. Looking forward to more!

Dusty
05-23-2013, 12:35 AM
Looks great huw, next time I'm in your part of the world(admittedly very rarely), I'll definitely come I for a meal. Your food looks very smart.

Von blewitt
05-23-2013, 01:19 AM
Cheers for the kind words guys

Chocolate delice, mandarin, mascarpone sorbethttp://i1323.photobucket.com/albums/u595/huwjones1983/A9854F8C-7E00-4508-B5D3-83D73AAAE61D-1464-0000010330771007_zps973d6d83.jpg

Von blewitt
05-23-2013, 01:23 AM
White peach & raspberry jellies, vanilla cream, almonds, meringue
http://i1323.photobucket.com/albums/u595/huwjones1983/67854E5F-713D-4EB1-8358-8B64B0E1036C-1464-000001032E1949E5_zps177ac842.jpg

Von blewitt
05-23-2013, 01:25 AM
Chocolate Opera
http://i1323.photobucket.com/albums/u595/huwjones1983/36F6D2C4-1E8E-49BA-B377-DE79583E6135-1464-000001032F51371B_zps6360b173.jpg

jimbob
05-23-2013, 03:53 AM
Very aesthetically appetizing, im sure it tastes good too!

jimbob
05-23-2013, 03:54 AM
especially the pork dish.... salivating

Von blewitt
05-23-2013, 04:29 AM
King prawn & cuttlefish, squid ink congee, shimeji mushroom, ginger & shallothttp://i1323.photobucket.com/albums/u595/huwjones1983/46FAAEB2-F98A-4B87-A227-4E1FEFA6A1D2-1464-0000012F1E04588F_zpsda29c357.jpg

barramonday
05-23-2013, 07:26 AM
Looks great Huw , if I was closer I'd already be a customer .
I really dig reinventions , love to try your take on Opera cake.:hungry:

Von blewitt
05-23-2013, 07:29 AM
Yellowfin tuna sashimi, blacklip abalone, radishes, beach herbs, squid ink consommehttp://i1323.photobucket.com/albums/u595/huwjones1983/0F575FF0-062C-4194-AF01-C9C5B455A953-1464-0000015136C12B19_zpsbac055df.jpg

Believe it or not, clarifying the squid ink stock removed all the pigment, but left all the flavour

schanop
05-23-2013, 08:26 AM
Ai ya.... crickey

How cool is that, squid ink consomme.

Mrmnms
05-23-2013, 09:17 AM
On a scale of 1 to 10, these dishes look to be somewhere around 11. 60 miles from Manhattan , no one's serving food like this around here.

Sambal
05-23-2013, 09:53 AM
I'm seriously impressed Huw! One more reason to visit Pambula/Merimbula.
Well done!

Mucho Bocho
05-23-2013, 09:54 AM
Von, You got me on the Hog Jowl. I just ordered six, I'll cure them this weekend, with the 10LB belly I got from WF. Pics to follow

Johnny.B.Good
05-23-2013, 10:56 AM
Beautiful plates.

eaglerock
05-25-2013, 03:01 AM
Huw the food looks delicious and beautiful !! i miss fine dining :)

Justin0505
05-25-2013, 03:27 AM
Believe it or not, clarifying the squid ink stock removed all the pigment, but left all the flavour

mind = blown.

Beautiful stuff though, and it all sounds delicious. Thanks for sharing!

stereo.pete
05-25-2013, 10:10 AM
Beautiful plates.

Ditto, you clearly have some talent!

GeneH
05-25-2013, 10:21 AM
I seriously would not know what to do with such fare in front of me. Your gallery here is ... pristine.

cheflarge
05-25-2013, 10:47 AM
Amazing...... a lot of tweezers used to put those plates together. I can't believe I'm looking at this thread, now I'm going to have to make squid ink consomme next week! Absolutely beautiful plates! :knife:

K-Fed
05-25-2013, 11:20 AM
Some seriously sexy food there.

jai
05-25-2013, 07:53 PM
where do you work man i live and work in sydney atm and you food looks really beautiful would be interesting to come dine there

schanop
05-25-2013, 08:06 PM
One hat restaurant in Merimbula, hint hint :-)

Dardeau
05-25-2013, 11:08 PM
I really like your dessert plates. The savories are very nice, but the desserts are striking. If I remember the sister restaurant to where I work did a similar thing to the chocolate mandarin deal, except in the American south we call mandarins satsumas.

panda
05-26-2013, 02:20 AM
mascarpone sorbet, brilliant!! and the tuna sashimi dish, looks like a stunning work of art.

kalaeb
05-26-2013, 02:35 AM
Nice! How about a pic of the venison?

kpeddie2010
05-26-2013, 03:32 PM
i didnt see any squid ink consomme. it was squid in congee aka jook.

Von blewitt
06-18-2013, 08:13 PM
Roast cutlet & confit shoulder of Local Lamb, tomato, zucchini, sourdough, lemon chips
http://i1323.photobucket.com/albums/u595/huwjones1983/C851BA4D-3D44-47AA-9618-ADCFEA5E0778-1320-000000D2C1F751A9_zpsb3f52c06.jpg

Jmadams13
06-18-2013, 11:11 PM
Where is the sourdough? Looks yummy otherwise, lol

eaglerock
06-19-2013, 01:47 AM
Looks great :) is it salsa verde for the puree?

bieniek
06-19-2013, 12:28 PM
How did I miss that??

Huw, awesome.
Do you have summer all year round or what? :doublethumbsup: Damn beautiful colours and plating. Awesome and labour intensive.
The quality of the photos is outstanding too.
But must say the desserts catched my eye more than the rest. Neat and pretty.

Duckfat
06-20-2013, 09:06 AM
King prawn & cuttlefish, squid ink congee, shimeji mushroom, ginger & shallothttp://i1323.photobucket.com/albums/u595/huwjones1983/46FAAEB2-F98A-4B87-A227-4E1FEFA6A1D2-1464-0000012F1E04588F_zpsda29c357.jpg

Yes Please! That looks awesome. Some of the dish's a few of you have been putting up lately are just fantastic.

Dave

Von blewitt
08-21-2013, 07:24 AM
Poached chicken breast, foie gras cromesquis, shimeji, chestnut, parsnip
http://i1323.photobucket.com/albums/u595/huwjones1983/62452D1C-5872-4F07-8207-397205A2ECB1-37524-00001A8DFC827D71_zpsbaf707d2.jpg

pkjames
08-21-2013, 08:18 AM
this thread actually gives me another reason to visit Merimbula! (Apart from the fishing!)

agp
08-22-2013, 12:10 PM
Bacon dashi is amazing. I use it on basically everything I make that requires stock.

Von blewitt
08-28-2013, 04:02 AM
Local Perigord winter truffles
http://i1323.photobucket.com/albums/u595/huwjones1983/61855FF5-57B3-4973-9724-EC1956E06EF7-45662-00002017745FCFF2_zps53a02add.jpg
105g & 57g
210 Shig for scale

Von blewitt
08-28-2013, 04:59 AM
Slow cooked hen egg, blacklip abalone, king prawn seaweed butterhttp://i1323.photobucket.com/albums/u595/huwjones1983/3AE54482-BF5A-4155-8111-38B2497B73BB-45662-000020277E1FBB74_zps86568937.jpg

Von blewitt
11-29-2013, 05:42 AM
Italian themed Degustation
Sorry for the crummy pics, I hate the kitchen lights
Oysters, marinated scampi, prawn arancini, stewed octopus
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps1f9e54cf.jpg
Salad of local Tomatos, buffalo mozzarella, crushed basil
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpscfb3b85e.jpg
Calamari "risotto", scallops, ink
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps429a4031.jpg
Chicken liver tortellini, Kangaroo tail brodo
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpse5a2a84a.jpg
Veal tenderloin, artichoke, tomato, potato, sage
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps037c0615.jpg
Zuppa Inglese
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpse8e15811.jpg
Chocolate semi freddo, sour cherry
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps4bd889ef.jpg

cheflarge
11-29-2013, 08:24 AM
Amazing!!! Show off. :) Beautifully composed dishes. I wish this damn taste O' vision button worked! Not a very smart phone, if you ask me.

chefcomesback
11-29-2013, 09:01 AM
Looking good Huw

cheflarge
11-29-2013, 09:22 AM
Locally sourced winter truffles, REALLY!!!

Von blewitt
11-29-2013, 09:29 AM
http://www.macenmist.com.au/

Yep, unfortunately I only found this supplier toward the end of the season, next year I'm hoping to utilise them alot more, truffle Dego :)

Mrmnms
11-29-2013, 12:24 PM
Kangaroo Tail Brodo. Don't see that much up in the States Huw :D Great seeing these pix after swimming in all things turkey. Thanks for the beautiful food images .

cheflarge
11-29-2013, 12:54 PM
DUDE......... Extrodinary!

Sambal
11-29-2013, 09:13 PM
Looks great Huw!
Wow! Just wow!

cookinstuff
11-30-2013, 12:42 AM
Looking good as always Huw, beautiful plates and nice clean flavour combos.

Von blewitt
12-16-2013, 11:27 PM
Local organic suckling pighttp://i1323.photobucket.com/albums/u595/huwjones1983/null_zps8919e29c.jpg

Mrmnms
12-17-2013, 02:40 AM
Looks perfectly cooked. What did you serve it with?

quantumcloud509
12-17-2013, 03:47 AM
Huw that looks delicious man! How is it cooked?

Von blewitt
12-17-2013, 04:35 AM
Here's a quick pick of some leaving the kitchen.
Served with grilled nectarines, sorrel and a sauce of the roasting juices & Dijon mustard.


http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsd6f86088.jpg

Von blewitt
12-17-2013, 04:38 AM
Huw that looks delicious man! How is it cooked?

Hung in the cooler for a few days to dry the skin out, broken into legs/shoulders/saddle, then rubbed with oil & salt and roasted for around 3 hours @150c

icanhaschzbrgr
12-17-2013, 05:21 AM
Those pictures alone make me wanna go to Australia and visit your restaurant! Gorgeous!

CB1968
12-17-2013, 05:50 AM
Dude your food looks awesome, might be able to sort you out with some beautiful NT mud crab soon, how would that fit into the menu?

Von blewitt
12-17-2013, 06:17 AM
Dude your food looks awesome, might be able to sort you out with some beautiful NT mud crab soon, how would that fit into the menu?

Cheers guys

I love Muddies CB!!! Bring it on :D

knyfeknerd
12-17-2013, 06:55 AM
Please mail me a little bit of everything in this thread.

Von blewitt
04-02-2014, 04:48 AM
Autumn Vegies, fresh ricotta, herbs & flowers
http://i1323.photobucket.com/albums/u595/huwjones1983/E2A0B608-027F-40CB-BDC7-E19A2B19566D_zpsvytumhmk.jpg (http://s1323.photobucket.com/user/huwjones1983/media/E2A0B608-027F-40CB-BDC7-E19A2B19566D_zpsvytumhmk.jpg.html)

Poached saltwater duck, squid ink, ginger & shallot
http://i1323.photobucket.com/albums/u595/huwjones1983/6E293727-F39A-4F42-B5A1-35A08E3D48EB_zpsoukl78m0.jpg (http://s1323.photobucket.com/user/huwjones1983/media/6E293727-F39A-4F42-B5A1-35A08E3D48EB_zpsoukl78m0.jpg.html)

chefcomesback
04-02-2014, 04:54 AM
I really like the duck Huw , what is the white thing across the plate ? some maltodextrin powder action going on there ?

Von blewitt
04-02-2014, 05:01 AM
Thanks Mert, yep it's the rendered duck fat infused with ginger & shallot in a bag overnight then into Malto. The rendered skins are fried in duck fat and we make a crumble with salt & Szechuan pepper.

chefcomesback
04-02-2014, 05:08 AM
Hope you will get the second hat Huw , your food looks amazing. I see good texture and taste profiles , and some Tetsuya precision

Von blewitt
04-02-2014, 06:03 AM
Hope you will get the second hat Huw , your food looks amazing. I see good texture and taste profiles , and some Tetsuya precision

That would be a dream come true, we were contacted by Gourmet Traveller a few weeks ago. I'm really hoping to make their guide this year.

chefcomesback
04-02-2014, 06:16 AM
Best of luck , would love to see you on GT , make sure you hold something sharp and shiny on your hands:biggrin:

rami_m
04-02-2014, 06:19 AM
Mate your food looks as good as many 3 hat restaurants in Sydney. I really need an excuse to come visit. Good luck.

zoze
04-02-2014, 08:24 AM
A lot of interesting food. Would love to know some details of preparation. Maybe it's time for a book?

JDA_NC
04-02-2014, 04:50 PM
Here's a quick pick of some leaving the kitchen.
Served with grilled nectarines, sorrel and a sauce of the roasting juices & Dijon mustard.


http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsd6f86088.jpg

Chef your food looks killer!! I love your dishes.

I really like this plate. The grilled nectarines, that suckling pig, the jus & dijon mustard. That's a home run for me. I've never had sorrel with pork before so I'm interested in how that would work.

cheflarge
04-02-2014, 05:01 PM
Huw... OFF THE FRICKIN' HOOK, simply amazing plating & composition, as alway's. Good luck on the awards. Should be a slam dunk, with plates like that. I just hope the wait staff.can match up withe the food! :D

DoktaP
04-02-2014, 06:57 PM
Huw, I'll be in Australia for 3 weeks in December. Where is your restaurant?

schanop
04-02-2014, 07:02 PM
December is one of the better time to visit Huw in Merimbula. Weather is still cooler down that way.

Namaxy
04-02-2014, 09:08 PM
Truly outstanding food and photos Huw! Haven't been to your spot, but in my mind I'm telling myself you were still at Tetsuya's years ago when we visited Sydney. Obviously it's been nothing but up for you since then. I hope you gain the accolades you deserve...and that someday we might enjoy your food again.

jai
04-02-2014, 11:10 PM
I wish I was closer if I was I would definatly come. Looks really good and not to over the top.

Von blewitt
04-03-2014, 12:07 AM
I wish I was closer if I was I would definatly come. Looks really good and not to over the top.

Thanks Jai, it is pretty far away from the major cities, which is also part of its charm, I need the get back to the Boathouse when I'm up in Sydney. I've had some awesome meals there! Haven't been since Colin took over

Von blewitt
08-18-2014, 03:14 AM
Uni, Bottarga, Egg, Buckwheat Pikelets
http://i1381.photobucket.com/albums/ah213/huwjones831/298679C7-F940-4363-AA7B-817694BE9307_zps5v7muqxw.jpg (http://s1381.photobucket.com/user/huwjones831/media/298679C7-F940-4363-AA7B-817694BE9307_zps5v7muqxw.jpg.html)

Von blewitt
08-18-2014, 03:21 AM
Goats cheese ice cream, pear, brioche, truffle honey
Hhhttp://i1381.photobucket.com/albums/ah213/huwjones831/0EB96E3A-411D-4B8C-9D60-D54662663410_zpsjj4jpl94.jpg (http://s1381.photobucket.com/user/huwjones831/media/0EB96E3A-411D-4B8C-9D60-D54662663410_zpsjj4jpl94.jpg.html)

Von blewitt
08-18-2014, 03:31 AM
Charcoal grilled flathead, crab dumpling, roasted squid consommé, sea succulents

http://i1381.photobucket.com/albums/ah213/huwjones831/F6AB994F-A4E2-43BE-8BBF-A68865F498FC_zpsjgyzhzh1.jpg (http://s1381.photobucket.com/user/huwjones831/media/F6AB994F-A4E2-43BE-8BBF-A68865F498FC_zpsjgyzhzh1.jpg.html)

rami_m
08-18-2014, 03:47 AM
Dude! I may need to come down again just for the food. Yum.

schanop
08-18-2014, 06:02 AM
Uni, Bottarga, Egg, Buckwheat Pikelets
http://i1381.photobucket.com/albums/ah213/huwjones831/298679C7-F940-4363-AA7B-817694BE9307_zps5v7muqxw.jpg

I want this for my breakkie.

CutFingers
08-18-2014, 01:56 PM
Don't forget to drink some Sheaf Stout and also Coopers beer. Both are sort of mainstream brands but they are very good refreshing beers.

rami_m
08-18-2014, 06:22 PM
Hey Huw, is this for your summer menu or an event dinner?

Von blewitt
08-18-2014, 06:37 PM
Huw... OFF THE FRICKIN' HOOK, simply amazing plating & composition, as alway's. Good luck on the awards. Should be a slam dunk, with plates like that. I just hope the wait staff.can match up withe the food! :D


Hey Huw, is this for your summer menu or an event dinner?

Uni Dish is for a wine dinner tomorrow night, the others are older pics I had in my phone

rami_m
08-18-2014, 06:48 PM
In that case me and Chanop wouldn't mind a doggie bag. :D. On a serious note, if you ever feel like sharing that warm oyster vinegarette let me know.

99Limited
08-18-2014, 07:00 PM
So is this one of those places with no prices on the menu???? :bigeek:

I don't know if I could bring myself to eat any of those dishes. I think I'd order a lazy susan with each dish so I could just slowly spin the plate and admire what was in front of me. :bonappetit:

Then I'd say, "Enough with the artwork, bring me the dinner menu." :hungry2:

rami_m
08-18-2014, 07:10 PM
So is this one of those places with no prices on the menu???? :bigeek:

I don't know if I could bring myself to eat any of those dishes. I think I'd order a lazy susan with each dish so I could just slowly spin the plate and admire what was in front of me. :bonappetit:

Then I'd say, "Enough with the artwork, bring me the dinner menu." :hungry2:

When I went there I can honestly say I left stuffed. What you see here is the degustation portions. I don't think you can eat 7 of these plates.

Mrmnms
08-18-2014, 07:18 PM
I just checked , it's only like 16,200 kilometers to get to you from my house. I may have to stay for breakfast. Everything looks superb. What under the uni on top of the eggs Huw?

Sambal
08-18-2014, 11:43 PM
As always, just great Huw! I really like the integrity of your food and the lack of copycat pretension in your presentation. Roasted squid consomme, sea succulents with crab dumpling on charcoal grilled flathead - man! this dish pushed my buttons! Well done!

Still planning to come by on my way to Sydney, maybe in 3 weeks.

Von blewitt
08-20-2014, 05:45 AM
Thanks Hari!
Let me know when you plan to come by, I look forward to it

99Limited
08-20-2014, 11:50 PM
When I went there I can honestly say I left stuffed. What you see here is the degustation portions. I don't think you can eat 7 of these plates.

But ... but ... but, they're too pretty to eat.

rami_m
08-20-2014, 11:52 PM
But ... but ... but, they're too pretty to eat.

They smell and taste better. I had to stop the wife gobbling them up so I can get photos.

scotchef38
08-21-2014, 05:41 AM
Great dishes Huw,shame you are so far away!

Korin_Mari
08-21-2014, 02:44 PM
Looks SO good!!

I need to make my way to Australia, so I can eat at your restaurant.

CutFingers
08-22-2014, 01:59 AM
Artistically brilliant. The consume looks pretty dirty :) Just kidding. It looks promiscuously flavorful.

Sambal
08-22-2014, 06:45 AM
promiscuously flavorful.


Great phrase, well put - I can lap that up!