Have you ever wondered what goes behind the preparation of what seems to be a simple starter dish? Here's a small explanation of what #chef @mitchdickson has prepared 😋 Our #mooloolaba #kingprawns are #poached in bonito #infusedbutter. #Chinkiang #Vinegar Gastrique, crushed #macadamia, and #pickled #Kohlrabi. Chinkiang vinegar is Chinese Black vinegar that is similar to #balsamic with earthier star anise notes. We use this to make the #gastrique. Gastrique is a #frenchvinegar sauce made by deglazing a dark #caramel with vinegar. (#Deglazing is the term used for adding a liquid to a hot pan that has food stuck to the bottom so that when the liquid hits the hot pan it boils instantly which strips the sticky food from the bottom of the pan and emulsifies into the liquid. (#Emulsify is when two liquids that don’t normally mix are made to mix) (Bonito is a skipjack #tuna (#Fish) that is #cured, #dried, #smoked and shaved. It is used as a base fot loads of #Japanese #stocks and is most commonly used to #garnish #okonomiyaki (a Japanese pancake dish) When #bonito is placed on top of hot food, the steam from the food makes the flakes “dance” atop the food as they are so light.) The bonito flakes used on these #delicious #mooloolabaprawn dance right in front of your eyes! Come and see for yourself. (at Thomas Corner Eatery) https://www.instagram.com/p/CQcb_4Ps7KF/?utm_medium=tumblr
