“Together my fantastic fishmonger we’ve been ageing swordfish on the bone in specially-designed ageing fridges, but my favourite right now is the dry-aged tuna belly. “Ageing fish is an ancient Japanese technique that’s been part of their culture for centuries,” says Kosmas. Drawing inspiration from acclaimed Australian ‘fish butcher’ Josh Niland, Jason – a keen fisherman himself – and the kitchen brigade are experimenting with dry-ageing fish to create unique flavour and textural experiences with seafood. Right now, and with an eye on summer, it’s taking a new tack on seafood that has Kosmas fired up. “Although Pot Luck is all about bold flavours, I definitely think I have a light touch in the kitchen.” It’s about playing with flavours and exploring new angles,” says Jason. ![]() ![]() “I get bored quite quickly, so I like to constantly develop new dishes.
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