Chicken and courgette ballotine
Crispy perfection with obscenely moist chicken in just 5 easy steps!
Year: 2017
Haddock with beetroot and oregano
Visually interesting dish with lots of textural qualities, served with a beautiful crisp
Pork with fragrant rose rub
This is a great looking dish that can be made without much fuss, a lot of the items being well suited to pre-preparation. The combination fragrant elements of rose and red peppercorn to classic pairings for pork like sage and mustard works really well, adding another dimension to the already tried and tested. I favour a sous vide for this kind of cooking, especially as pork loin is a supremely challenging thing to cook right if you aren’t able to hold the temperature constant. It is however possible to cook this same dish just frying the pork loin first or throwing in the oven for 20 mins before applying the rub. Enjoy! Ingredients: (Serves 2) 1 pork loin (around 4-500 g) Broccoli stem 2 medium floury potatoes Dijon mustard Sauce: Red wine, bay leaf, carrot, onion, Madeira, Pedro Jimenez Rub: Dried rose petals, red pepper corns, sage Method: 1. Season the pork loin liberally and place with a knob of butter into a food-safe ziplock bag. Place in the sous vide at 65c/149 f for 1.5 …
Izakaya
(14/20) Overly extensive menu promises a lot and (expensively) delivers much less.
Seated in a boutique hotel towards the lower end of the once-painfully-hip-now-painfully-expensive Amsterdam neighbourhood of the Pijp, Izakaya serves up small plates of Japanese/South American fusion to tourists and (wealthy) locals, alongside cocktails and live DJs.
Kadeau
A review of the astonishingly good restaurant Kadeau in Copenhagen
Noma
Strandgade 93 DK-1401 Copenhagen K T: +45 3296 3297 E: noma@noma.dk 2 Michelin stars since 2008 5th – World’s 50 Best Restaurants 9th – Opinionated about Dining (Europe) 1st Visit: Lunch Saturday 4th February 2017 An extraordinary restaurant slightly overwhelmed by its own even more extraordinary reputation. (19/20 with at least 2 points just for being Noma). More of a pilgrimage at this point than a restaurant visit per se, we jumped at a rare opportunity to finally attend one of the most celebrated restaurants in modern history, just two weeks before it will close doors in its current format forever. Of course any visit to Copenhagen offers up an array of world-class eating experiences, and it’s super easy to get to from Amsterdam, so we had already half hedged ourselves against any disappointment. And I talk immediately about disappointment because avoiding it had largely been the reason we never tried to go before, despite numerous foodie trips to Denmark. Such was the almost religious fervour surrounding this particular restaurant and its chef patron Rene …
Azurmendi
Legina Auzoa, S/N, 48195 Larrabetzu, Bizkaia, Spain +34 94 455 88 66 http://www.azurmendi.biz 3 Michelin stars since 2012 1 in Europe : Opinionated About Dining 16 : World’s 50 Best Restaurants 1st Visit: Lunch Saturday 11th November 2016 As close to perfect as I can ever expect a restaurant to get : 19.75/20 Travelling along the motorway some way between Bilbao and San Sebastiaan, Restaurant Azurmendi appears in the distance, a vision in glass and steel, high up on a hill and jutting out over the Autumnal Basque countryside, looking half greenhouse, half minimalist Hollywood Hills mansion. The restaurant itself hasn’t even been there that long to have soared to the giddy heights of 3 Michelin stars, best restaurant in Europe on the OAD list, 16th on the worlds 50 best list and winner of the 2014 Sustainable Restaurant Prize. Indeed such is the reputation that chef Eneko Atza, trained at Martin Berasategui and Murgaritz, and still early in his 30s, has built in such a short time, that taxi drivers, even if you aren’t on …
About
Eaters manifesto initially started as an Instagram feed in which my wife collected photos of dishes I had cooked her over the years. I myself had for some time also been taking iPhone shots of inspiring restaurant plates, and it seemed fun to try to combine the two into a gallery of fine dining. At that point it was mostly as a record for ourselves, with little real thought being given that anyone else would be much interested. “I became fascinated with the multiple new opportunities to learn about unfamiliar disciplines, all of which were fundamentally connected to the act of sharing good food” What started as a way of simply documenting what was already happening (eating well), soon however morphed into something more substantial. Every element of the process behind each photo (sourcing ingredients, coming up with recipes, cooking, food photography, writing, interacting with like-minded souls on social media, and now website design), each threatened to become almost a standalone hobby in themselves. I became fascinated with the sudden multiple new opportunities to learn about unfamiliar disciplines, all …
Chicken ballotine with kale
Once the skin is crisped up, remove and keep for later. Not eating it immediately is the most technically challenging part of this whole dish” This is the easiest and (almost) foolproof way to make a stuffed leg of chicken (or ballotine), which is both delicious and beautiful. Ingredients 1 whole chicken, preferably free range Carrot, onion, garlic, bay for the stock A few stalks of kale Pumpkin (or any root veg) Method Always start with a whole bird. Using the entire chicken is not only far more economical than buying those sorry plastic-wrapped spare parts from the supermarket, but also allows for no wastage, either in meat or in flavour. You can use everything; Making multiple meals out of one carcass, and allowing the appropriate cooking techniques for each part. There is a reason that roast chicken is so technically challenging to do well – each type of meat on the bird cooks best at radically different temperatures and for different times. And of course the bones make the most wonderful stock, which forms …
Bolenius
Amsterdam, The Netherlands 1 Michelin Star since 2017 2nd visit : 20th Jan 17 Good, pleasantly quirky food with strong Dutch influence and focus on local vegetables (16/20) Bolenius is a small but perfectly formed restaurant located in the financial district of Amsterdam south, where it is heaving with suits during the week, but practically gave us the place to ourselves when we visited for lunch on Saturday. My first visit was some years ago and, rather unsurprising, was for a business lunch. I initially recalled the meal fondly (if not terribly precisely given the quantity of wine), but had since then totally forgotten about the place. That was until December of course when it popped-up as one of Amsterdam’s 3 new Michelin-starred kitchens. I know the other two awardees well and must admit that I, much like some other local diners, was a bit surprised by the choices (but that’s a whole different story), so was very quite intrigued to come back. The dining room itself is full of light and pleasantly unfussy, sitting on painted concrete floors …
Eater's manifesto 