Ahead of the Food on the Edge Symposium in Galway, we heard from three of the attending chefs and speakers who each gave us an exciting idiosyncratic recipe of their choosing.
First up is Matt Orlando the chef/owner of Amass in Copenhagen who has worked in numerous Michelin starred establishments including Le Manoir aux Quat’ Saisons and The Fat Duck. Embracing the 'New Nordic philosophy,' his menu revolves around seasonal products, some of which are grown in the restaurants back yard. Orlando's recipe of Carrot, Sour curd, pickled pine is an exemplary example of his cooking style.
Up next is Phil Wood with his potato blinis recipe. Described as one of Australia’s best chefs, Phil Wood is Head Chef at Rockpool on George in Sydney. Your potato blinis will never have tasted so good with this inspired recipe.
And last but not least we have Wade Murphy owner/head chef of 1826 Adare in Co. Clare who will discuss food heritage at the symposium. He brings us a 12 hour slow cooked beef cheek with carrot and anise puree with 1826's special signature garnish.
All three recipes are detailed in full below for you to try at home.
Irish Chef Wade Murphy brings us the ultimate slow food dish perfect for cheering up any winter's day. In his 1826 restaurant they garnish the dish with crispy fried shallot rings, pickled carrot and micro carrot tops elevating the dish to new heights.
If you want to find out more about Food on the Edge 2015, take a look at this video which explains all:
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