Waku Ghin

Preparation for interview: Ingredients (preparation, storage, ideal cooking temperature), techniques, equipment.

MENU

– Sayori(needlefish) with Nanohana(mustard flower) and Japanese Strawberry
– Marinated Botan Ebi with sea urchin and oscietre caviar
– Slow cooked Tasmanian Petuna trout with witlof (chicory) and yuzu, with side salad of leaves and finely sliced apple
– Alaskan King Crab with Yuzu scented EVOO
– Grilled Tasmanian Abalone with Fregola and tomato  (with salad of rocket, aioli, aonori, quartered cherry tomatoes)
– Braised Canadian Lobster with Tarragon (sliced into medallions, sauteed with garlic and shallots, in seafood broth with lobster shall, lobster head and ebi pawn heads. Served with baguette slice, wakame seaweed, garlic and paprika mayo.)
– Wagyu beef with wasabi, citrus soy sauce with grated radish (shaved spring onion, deep fried garlic chips, ponzu sauce)
– Chicken consomme with spring onion with rice and pieces of snapper with hints of wasabi

– Grilled anago (salt water eel) with foie gras, confit of zucchini and sanshou
– Sumiyaki of Cape Grim Tenderloin with wasabi mustard

– Gyokuro green tea
– Ghin cheesecake (Japanese mousse cheesecake with citrus, silver leaf, dusted with sugar)
– Strawberry shortcake (strawb coulis with strawb bits, cream, vanilla bean ice cream)
– Petit fours (butter cookie with sugared edge, raspberry macarons, chocolate truffle, meringue)

PACK LIST
baby offset spatula
bowl scraper
knife roll
spoons
tasting spoon
uni spoon
chopsticks
uniform
apron
socks
shoes
notebook
pen
marker

USEFUL LINKS
http://eggbeater.typepad.com/
http://eggbeater.typepad.com/shuna/2008/05/what-is-a-sous.html
http://eggbeater.typepad.com/shuna/2013/10/stagiaire-advice-.html
http://hungrycupboard.blogspot.sg/2013/02/staging-like-pro.html
http://linecook415.blogspot.sg/2010/03/stage-guide.html

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