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August 17, 2017 welcome [member login]

How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

Bring a Friend

If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

Class Vacancies

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We always value your feedback.

What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Signature Dishes 

What is a Chef’s Signature Dish? It’s the recipe that defines them – that tells the
world about their taste, their flavour combination and their true passion. It’s the
heart of every chef’s restaurant, their café and their home. It can come from their
mother or grandmother, or come to them in the middle of the night. It’s their piece
de resistance, their signature.
In this book Michelle Tchea captures over 80 recipes from leading chefs, all over
Australia. Here are the leading restauranteurs and best selling cookbook authors, in
one tantalising volume. It includes Adam D’Slyva, Guy Grossi, Michael Moore, John
McLeay, Tobie Puttock and more.
Each chef explains how and why they were inspired to call this recipe their
signature dish and includes photographs for each one. An inspirational walk
through the culinary greats.

Signature Dishes published by New Holland Publishers RRP $29.95
Compiled by: Michelle Tchea

Check HARBOURView MAGAZINE for more recipes from Accoutrement every month.

Soupe a l’Oignon 

Onion Soup

Soupe a L’Oignon

Lionel Abello
Executive Chef, The French Brasserie, Melbourne Victoria

SERVES 4

80g butter
4 large brown onions, sliced
2 garlic cloves, crushed
125ml dry white wine
1 bouquet garni
1.5L beef or chicken stock
Salt and freshly ground black pepper
1 baguette, cut crossways into 12 slices
55g gruyere cheese, finely shredded

Heat the butter in a large saucepan over medium heat. Add the onions and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the garlic and cook.
Add the wine and bouquet garni, reduce by half then add the stock. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 60 minutes or until soup thickens slightly. Remove bouquet garni. Taste and season with salt and pepper.
Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under the grill again until the cheese melts.
To serve, ladle soup into serving bowls and top with the baguette slices.

BBQ Wagyu Sirloin with Honeydew
and a Raspberry Vinaigrette

Wagyu

BBQ Wagyu Sirloin with Honeydew and a Raspberry Vinaigrette

Jane Tibble
Chef, Longitude 131, Uluru, Northern Territory

SERVES 6

WAGYU
500g wagyu sirloin, trimmed
300g honeydew, sliced
180g sliced cucumber

SALSA VERDE
10g parsley
10g chervil
10g coriander
1 teaspoon capers
100ml olive oil
2 fillets of anchovies

RASPERRY VINAIGRETTE
500g fresh raspberries
80ml raspberry wine vinegar
60g caster sugar
2.5g agar

CREAM
200ml cream
50ml veal jus
½ lemon juiced
Salt and pepper

TO SERVE
Micro lemon balm, lamb’s lettuce and
coriander
3 fresh raspberries per plate

WAGYU
Preheat the oven to 220oC. Trim excess sinew from sirloin and sear in a pan
with some oil. Place in the preheated oven and roast until medium rare, about
20 minutes. Allow the meat to rest for 7 minutes before serving.

SALSA VERDE
Place all the ingredients in a blender. Blend on high speed. Set aside.

RASPBERRY VINAIGRETTE
In a small saucepan, bring raspberries, vinegar and sugar to the boil and
simmer for 3 minutes. Strain and whisk in agar, return the pan to the heat and
simmer for 5 minutes to hydrate the agar.

Remove and cool the vinaigrette in the fridge. Place in a high-speed blender
and blitz until smooth.

CREAM
Place the cream and veal jus in a bowl and whip with a whisk. Season with
lemon juice and salt and pepper.

GARNISH
Place some vinaigrette onto serving plates. Use the sliced honeydew as a base.
Top with the sliced wagyu and a spoon of salsa verde, over the wagyu and
sliced cucumber. Season if needed.
Spoon over the whipped cream and garnish with micro herbs and raspberries.

 

Caramelised Pears, Honey Ice-cream, Beignet,
Liquorice Jelly, Cinnamon Espuma

Caramelised Pears, HOney Ice-Cream, Beignet, Liquorice Jelly, Cinnamon Espuma

Caramelised Pears, Honey Ice-Cream, Beignet, Liquorice Jelly, Cinnamon Espuma

Stuart Bell
Chef, Ten Minutes by Tractor, Mornington Peninsula, Victoria

SERVES 4

POACHED PEARS
3 pears
2 vanilla beans split
1 slice ginger
100ml white wine
½ orange, zested
500ml water
200g caster sugar
½ lemon, juiced

HONEY ICE-CREAM
6 egg yolks
70g sugar
500ml milk
100ml cream
155g honey

BEIGNETS (DOUGHNUTS)
480g plain flour
1 teaspoon salt
25g sugar
1 tablespoon fresh
yeast
1 lemon, finely zested
5 eggs
120ml water
22g vegetable oil
145g unsalted butter, softened

LIQUORICE JELLY
20ml liquorice paste
(from speciality stores)
180ml water
10g sugar
1½ leaves gelatine,
softened in cold water

CINNAMON ESPUMA
250ml milk
250ml cream
10g ground cinnamon
5 egg yolks
150g sugar
1 leaf gelatine, softened in cold water

TO SERVE
Cinnamon, to dust
Sugar, to dust

POACHED PEARS
Peel pears, cut in half and core.
Simmer in a pan with all ingredients for 20 minutes or until the pears are tender.
Keep in stock to cool.

HONEY ICE-CREAM
Cream together the yolks and sugar. Bring to the boil the milk, cream and honey
then add to creamed yolks and sugar. Put back on stove and stir the mixture until
it thickens and coats the back of a spoon.
Cool over a bowl of ice and then churn in a ice cream machine under
manufacturer’s instructions.

BEIGNETS (DOUGHNUTS)
Mix dry ingredients together in an electric mixer. Mix the wet ingredients, except the
butter, in another bowl. Using the K beater from the electric mixer, add the wet
ingredients to the dry and beat for 10 minutes or until elastic.
Add the softened butter until combined. Rest the dough in the fridge, covered, overnight.

LIQUORICE JELLY
Bring the liquorice, water and sugar to boil.
Add the softened gelatine leaf, pour into a container and chill in the refrigerator until set.

CINNAMON ESPUMA
Boil milk and cream with cinnamon.
Cream the yolks and the sugar. Pour milk into the yolks, stirring to thicken. The mixture
is ready when it coats the back of your spoon.

Add the gelatine leaf, cool over ice and then add to a cream canister.
If you don’t have a cream canister to make foam, you could use
200ml cream, 50g sugar and 1 teaspoon of ground cinnamon and
make some cinnamon-flavoured whipped cream, by whipping all the
ingredients together.

TO SERVE
To serve, heat a pan of vegetable oil to 160oC. Tear the dough into
shapes and deep-fry on both sides till golden. Dust with cinnamon
and sugar.
Remove the pears from the stock, dust with caster sugar till covered,
and caramelise with a blow torch till a golden colour.
Arrange the pears and the beignets on the plate, spoon over the icecream
and jelly shapes.