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Thread: Huws Food

  1. #71
    Autumn Vegies, fresh ricotta, herbs & flowers
    [IMG][/IMG]

    Poached saltwater duck, squid ink, ginger & shallot
    [IMG][/IMG]
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  2. #72
    Senior Member chefcomesback's Avatar
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    I really like the duck Huw , what is the white thing across the plate ? some maltodextrin powder action going on there ?

  3. #73
    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.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #74
    Senior Member chefcomesback's Avatar
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    Hope you will get the second hat Huw , your food looks amazing. I see good texture and taste profiles , and some Tetsuya precision

  5. #75
    Quote Originally Posted by chefcomesback View Post
    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.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  6. #76
    Senior Member chefcomesback's Avatar
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    Best of luck , would love to see you on GT , make sure you hold something sharp and shiny on your hands

  7. #77
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    Mate your food looks as good as many 3 hat restaurants in Sydney. I really need an excuse to come visit. Good luck.

  8. #78
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    A lot of interesting food. Would love to know some details of preparation. Maybe it's time for a book?

  9. #79
    Quote Originally Posted by Von blewitt View Post
    Here's a quick pick of some leaving the kitchen.
    Served with grilled nectarines, sorrel and a sauce of the roasting juices & Dijon mustard.


    [IMG][/IMG]
    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.

  10. #80
    Senior Member cheflarge's Avatar
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    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!

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