CODA has started off Autumn being amazingly busy! All the staff have been under the pump trying to meet demands of hungry customers and the adrenalin rush is just taking over! I say "BRING IT"!
With the excitement of LA celebrity chef Roy Choi coming next week to star for 2 nights at CODA and the Melbourne Food and Wine festival going on, this month is going to be CRAZY!! and fun of course!!
To welcome Autumn, I give great pleasure to return the chocolate tart for a guest star appearance to accommodate the fresh organic figs I picked from my sister's backyard!
Chocolate tart with caramelised figs, mascarpone and a drizzle of PX sherry
My boss Adam D'Sylva had bought fresh pistachios to see what they were like and I took great pleasure...not.. hahaha into peeling them. They were rewarding in the end tasting buttery and OMG..so ridiculously pretty in colour.
Fresh Pistachios (you peel this soft layer, then there is a hard shell protecting the nut inside)
Peeled Pistachio (the nut after being removed from the shell)
The pistachios were best served freshly peeled with our cheese platters.
Mauri Taleggio, Pyengana Cheddar and Queso Valdeon Blue with Muscatel and verjus paste and fresh pistachios
Also, pistachios look great and are tasty in the biscotti I baked last night. So for our sweet bite, pistachio biscotti or Banana cream crumble is on offer this week. I made a banana compote and it's coated in butterscotch sauce with a dollop of creme patissiere and oat crumble.
Pistachio Biscotti and Banana cream crumble
G'night Xx
1 comment:
I saw fresh pistachios once at a local Armenian market, but was just so puzzled as to what to do with them. The fleshy outtards were very deceiving.
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