Chef Table for 4 Oct’20

Chef Table for 4 on Oct’20

Due to Covid-19 numbers allowed to visit are massively down so we had to ‘morph’ the BBQ option to a little more ‘fine-dining’ for a fewer number of covers, and that is how we started to do Chef Tables around people’s houses and condos. Here is one such example. Still following our FoodSpotify ‘brief’ where the client chooses their playlist of food and I craft a menu from that and rock up at their house and take over their kitchen for the night.

Today I served up;

Appetizer #1

Shallow-fried Australian School Prawns, ‘w’ Smoked Paprika & Fresh Lemon

Appetizer #2

Australian Lump Crab ‘w’ Scrambled Eggs & Citrus Burnt Butter, Fish Roe, Lemon Pepper Mayo & Beetroot Crunch

Starter

Tuna Tataki ‘w’ Charred Octopus & Red Salsa

Main

2x Lamb Rack; Honey & Rosemary and Moroccan

Served ‘w’ Honey-Roast Carrots, 2-Colour Roast Spuds ‘w’ Chorizo & Thyme, and Sprouts ‘w’ Bacon.

Is Life a Recipe YouTube Channel

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.