It's not often that you get the chance to get up close and personal with some of the world's great chefs but you can at Brisbane's Masterclass event. Here I am between Martin Bosley, one of New Zealand's most famous and stellar US chef Michel Richard.
Martin is chef and co-owner of Martin Bosley’s on Wellington’s picturesque harbour front, a restaurant with an enviable reputation for stunning seafood which was named New Zealand Cuisine magazine Restaurant of the Year – Supreme Winner in 2007. Fellow food writer Christine Salins, who hails from Canberra, says the meal she enjoyed at his restaurant is one of the best she has ever had!
Martin shared a few of his secrets which included the fact that he doesn't use fish stock at all, but prefers chicken stock. He loves carrot puree, especially tossed through a risotto at the end to add sweetness and only uses salt, never pepper on seafood. Martin has a new book coming out soon with plenty of 'accessible' recipes that you can cook at home.
A pioneer of French-California cuisine in the US, Michel Richard is the creative force behind Citrus at Social in Los Angeles, Citronelle in Northern California, and his flagship Citronelle In Washington DC, lauded as 'one of the world’s most exciting restaurants' by Condé Nast Traveller. In 2007 he was chosen by the James Beard Foundation as the year’s Outstanding Chef, and this year has earned himself a nomination for James Beard Best New Restaurant 2008 with his new venture, Central Michel Richard.
Michel wants your mouth to dance when you eat his food and loves to play with texture. He says French cooking is a lot lighter these days but when he started it was one pound of butter per person - eek! Michel showed how to make a very tricky Lobster Beluga Pasta that looks and tastes like the real thing and a 'kit kat' that's hard to beat.
It was a great opportunity to listen to these chefs, watch them cooking and sample their food. Bliss!