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Tag Archives: recipe
Recipe of the Week – Chinese Roast Pigeon
Red Braised Pigeon with Prawn Stuffed Eggplant & Black Vinegar Sauce Red Braised Pigeon 4 baby pigeons, wing tips removed Master stock 4 ½ litres water 375ml Chinese light soy sauce 375ml shaoxing (Chinese cooking wine) 250g yellow rock sugar 1 large knob ginger root, sliced 8 garlic cloves, roughly sliced 3 star anise 3 [...]
Feed Your Friends
Its getting cold outside. Time to heat things up indoors with a beautiful braise of pork and chillies. Serves 4 1 kg (2 lb 4 oz) pork belly, cut into 5 x 8 cm (2 x 31/4 inch) pieces 2 tablespoons unsalted butter olive oil sea salt 5 dried long red chillies 3 garlic cloves, [...]
QANTAS A taste of things to come
Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is Spanner Crab Omelette with Oyster Sauce. This omelette, in its’ wok fried version, is a Rockpool classic and appeared on the restaurant menu for many years. The texture of the crab, egg and bean sprouts, and the perfume of the sesame oil make [...]
Posted in Qantas, Recipes
Tagged crab, First Class, International, mains, Neil Perry, Qantas, recipe, Rockpool Consulting, Rockpool Sydney
1 Comment
Rockpool Consulting – Menu Planning for Qantas
An article by Kate Barker – Menu Planer, Rockpool Consulting The menus we write for International First and Business Class aren’t done in quite the same way as a restaurant. There is a lot more forward planning involved to get each dish onto the plate. It’s actually quite an amazing process that can begin up [...]
Posted in Qantas, Recipes
Tagged entree, Neil Perry, Qantas, recipe, Rockpool Consulting
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A First Class Winter Warmer
With all the exciting goings on at Rockpool, Spice Temple and Rockpool Bar & Grill, Sydney and Melbourne, we’ve not really given Qantas any blog space of late. Fear not, beautiful meals designed by Neil Perry and the Rockpool Consulting team are still flying Qantas First and Business Class and as Winter draws near we [...]
Posted in Qantas, Recipes, Rockpool Sydney
Tagged A380, Business Class, chestnut, First Class, Neil Perry, Qantas, recipe, Rockpool Consulting
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Shredded Lamb with Salted Chillies
A recipe straight from the Spice Temple menu, also featuring in our March 2009 newsletter. SHREDDED LAMB WITH SALTED CHILLIES Serves 4 as part of a shared banquet. Master Stock: 650ml Chinese cooking wine (Shaoxing) 225g rock sugar 315ml light soy sauce 3 litres water 50g ginger, chopped 15g garlic, sliced 15g green shallots, chopped [...]
XO Sauce
One of the really great things about going to Hong Kong is the XO chilli sauces made by fine-dining Chinese restaurants there. All the chefs are showing off, of course – it is their want to become the king of XO chilli sauce, so it has become a challenge as to who makes the very [...]
Posted in Recipes
Tagged Balance & Harmony, Neil Perry, recipe, Rockpool Sydney, Spice Temple
10 Comments
Spicy Beef Salad
This Thai classic is so easy to put together. Look for balance with the Nam Jim dressing, if you like it really hot, dial up the other flavours so you get the heat with the complexity. Most importantly, keep this very fresh tasting. 200g beef fillet 1 Spanish onion, finely sliced 1 small handful coriander [...]