We were privileged to have Jon Kimber, head chef from Georges on Waymouth, as our guest chef this week.
His menu consisted of Salmon Gravlax for the first course, Loin of Kangaroo with beetroot and mushrooms for the main, and a chocolate pudding with lavender sorbet and caramel mousse. Once he completed each course, (accompanied by copious tips and funny quips), the dishes were served to the fortunate participants. The guest winemaker was Mark Gilbert who served some beautiful wines from his Karrawatta winery, with vineyards in Meadows, Langhorne Creek and most recently at McLaren Vale. The night was a huge success and highlighted the expertise shown by Jon Kimber and his delightful sous chef, Vera, in procuring the best quality organic produce and preparing it with ingenuity and flair.
Our favourite recipe -
SALMON GRAVLAX, OLIVE, YUZU GEL
200g brown sugar
200g cooking salt
1 bunch dill (picked off the stalk)
150mL gin (recipe uses 78 degrees)
1 side of salmon (skin on)
In a bowl mix brown sugar and salt.
Finely chop the dill and mix through the salt and sugar mix
Pour the gin over the salmon insuring you massage it in. Sprinkle the salt and sugar mix on top making sure the salmon is properly covered.
Allow to sit in the fridge for 12 hours to cure.
200g Kalamata olives
Remove the pits from the olives.
Place the olives in a dehydrator or in a low temperature oven (no more than 50°). Leave them for 1 day or till fully dehydrate.
Once dehydrated, blitz to form a crumb.
200 ml yuzu juice
1 tablespoon agar agar
In medium size pot over a low heat bring the yuzu juice to a boil (don’t reduce). When boiling add in 1 table spoon of agar agar and whisk in for 1-2 min or until dissolved.
Poor into a container with a big surface area to cool down. Once the liquid is set into a gel, blitz and pass through a fine sieve to remove any lumps.
4 whole mandarin (peeled and segmented)
100mL sugar syrup (equal parts sugar and water)
Boil the water and sugar to form the sugar syrup.
In a medium size pot, place the mandarin segments in and cover with sugar syrup.
Cook on a low heat until a jam like consistency is formed then blitz and pass through a sieve to make a fine puree.