#chefseries / November 2017 – “Beef”
Kagoshima wagyu beef marbling 7-8, Mushroom puree, Beef tendon, Smoked beef glaze, Shimeji mushrooms, Brick pastry and Smoked house cured lardo
If implosive had a taste, this would be it. Our second recipe from our list of chef series dishes, and i’m certain this is a favourite that will last.
With a score of 7-8 on its marbling, the beef alone is enough to blow your mind away. Combined with a textured mushroom puree, crisp thin brick pastry and smoked beef glaze, its more than just your typical, “melt-in-your-mouth” meat dish – its a symphony of flavours; salty, sweet and smokey, yet smooth on the palate. The best part? Supple bits of beef tendon gliding between every bite.
I dare say this would make a perfect, timeless “beef” dish on a dinner course menu.
This classic white ceramic plate is from Bali’s contemporary ceramics brand – Jenggala . With over 40 years of history, it’s now recognized as one of Bali’s best homegrown artisanal ceramic names.
Recipe and dish: Le Chef Boyfriend
Photography and edits: Myself
p.s. Take a look at the time-lapse featuring the process of plating this dish below.