-
Pork belly and caviar
This dish is a version of surf and turf which turned out extremely delicious and nicely balanced; it has fatty, juicy meat with a very crisp skin, smokiness from the fish, acid from the white currant, ozoney salinity from the caviar and earthiness from the potato. The herbs bring some freshness and zing. To get the perfect glass-like crispy skin I use a method adapted...
Comments 0 -
Braised shortrib with Roquefort
This is an unrepentantly indulgent comfort food dish which balances melt-in-the-mouth beef with creamy, cheesy, potato and lightly sautéed mushrooms. The natural astringency in the reduction sauce from the braise plus the light vinaigrette on the mushrooms really lifts the dish and stops it being way too heavy. Roquefort loves beef but also brings a satisfying acidity which also helps balance the whole thing...
-
Pizza
During the past year I've been working on a recipe that pretty closely replicates what you can get out of a proper pizza place, but which can be made with ingredients you can find at your local supermarket, and can be cooked at home in a normal domestic oven.
-
The Clove Club
( 18.5 / 20) Absolutely outstanding demonstration of how to cook ingredient-driven food with a clear sense of terrior, but also, more importantly, with passion and a great deal of fun. This is an astonishingly good restaurant, with a perfectly pitched service, that takes the casual fine dining concept and shoots the lights out.
-
Jacobsz
1st Visit: Lunch Saturday 30 September 2017 (15.5 / 20) Very enjoyable addition to the upper echelons of the casual fine dining scene in Amsterdam, and here with a sincere mission. That it seems is to put out a high standard of dishes, each clearly well thought through and generally well pitched in terms of flavour, at an accessible price point. For me Jacobsz it’s not...
-
Hertog Jan
1st Visit: Lunch Saturday 16th 2017 (19.25/ 20) Elegant and precise cooking with a real sense of place, set in a beautifully calm, light and informal dining room, though slightly let down by an oddly under par service. Food-wise it was one of the best meals we’ve eaten all year (and ever), but still I’m left with the distinct impression we’ve only scratched the surface...
-
Lamb en croute
This started as just an idea… can you even make lamb en croute? First there was confidence, then concern, then a strange conversation with myself. ‘If it doesn’t work first time who cares? Erm.. I care. Well then, why don’t you also cook it sous vide and then if it over or under cooks you can serve that instead and then eat the pastry...
-
Daalder
(16.25 / 20) From a food perspective at least, Daalder, the bistro-come fine dining spot, is already encroaching on some of the starred restaurants in town. And service (for us) is certainly at a new level. This is delivered still at a very sensible price point. But at what point does the food outgrow its surroundings, start demanding fewer covers, more space for its diners, and...
-
Bridges
(16 / 20) Business dinner favourite in transition to a new team. Well thought out and really beautifully presented dishes which still lack a little oompf but which show a lot of promise. Decent if slightly erratic service and all at a very sensible price point. Recommended already, I expect as the team settles in it will just get better and better, especially if they...
-
Turbot with red wine
This is a pretty easy dish which plays on combinations which might sound a little odd to some but that actually have a long history together: Turbot, red wine, and mushrooms. It was also one of the very rare occasions in which I managed to make a restaurant quality dish at home. Give it a shot and please be careful with frying the kale...
Eater's manifesto 