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It's been a SUPER long time since I've last posted and sorry bout that. Finally iI have gotten used to the split shift work and World Gourmet Summit promotion has just ended at Domvs kitchen. Chef Claudio Sadler and his team of 2 chefs came down to help out and to promote his italian menu and his menu degustation for a period of 5 days. I've learned alot from this wonderful event and it's both stressful and fun at the same time. Here are some pictures
Potato gnocchi filled with goat cheese,smoked tomato and toasted pork cheek
Quail salad with Seiras ricotta cheese,white truffle foam
Fresh tagliolini with calamari,king crab and green asparagus,carbonara style with white wine
Squid stuffed with dried cod in breadcrust with broccoli salad,capers powder and beetroot vinegar
Sicilian red prawn with pea puree,sun dried tomato,crunchy tagliatelle with red chilli pepper
Lamb chop with aubergine filet and almond,baby tomato scented with lime
Fresh ravioli filled with saffron gelatine and crunchy sweetbread,black truffle and marjoram
Fresh lasagne with rocket salad,lamb ragout and stewed artichoke
Veal stuffed with artichoke scented with marjoram in grissini bread crust,chicory salad with anchovy olive oil
Chef De Partie Danny and me
Sous Chef Maori and me
heavenknows
9:59 PM
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Amos
18 goin on to 19
Born on 24th dec
Currently in shatec
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