7 dishes to try before you die

7 dishes to try before you die

Some foods need to be experienced to be believed so we’ve pulled together the food-fanatics bucket list for you to tick off.

By Elizabeth Best | 10th September 2015

1 Meat Fruit, Heston Blumenthal’s Dinner, London

Heston meat fruit

Heston Blumenthal is known for his culinary trickery. Photo: eater.com

On the surface of it, this looks like a simple mandarin with accompanying bread. So far so boring. But what if we told you the mandarin was actually made of meat? Inspired by a British recipe that dates back to medieval times but updated with a modern twist, this dish really is the master of deception. Heston has crafted the fruit from a chicken liver and fois gras parfait with a delicious mandarin/orange jelly coating.

www.dinnerbyheston.com

2 Hot Potato, Cold Potato, Alinea, Chicago

Alinea hot potato cold potato

And for our next acrobatic trick, we give you Hot Potato Cold Potato! Picture: thechicagochic.com

This tiny appetiser is a circus act on your plate. Pull the pin that pierces the parfait wax bowl, and the intrepid hot potato topped with black truffle and accompanied with a brave block of parmesan dives deftly into a bowl of cold potato soup. The result: buttery, cheesy, potatoey goodness. Ta-da!

website.alinearestaurant.com

3 Tomahawk Steak, Vintaged Bar and Grill, Brisbane

Vintaged Bar Tomahawk steak

Succulent steak like you've never seen it before.

Head chef Hueman Lam is known for her creativity and avante garde attitude to food. Previous amazing dishes include a picturesque haloumi garden created for Good Food Month as part of an Agrarian Table. This Tomahawk Steak is for serious appetites only. Weighing in at 2kg, and made of 270+ days grain-fed, dry-aged Rangers Valley black onyx beef, with a minimum marble rating of three, this steak is unlike any other. The tender meat is served on a skewer, then deftly carved table-side by the chef for a rustic shared-food experience.

vintagedbarandgrill.com

4 Lamb Chops, Gaggan, Bangkok, Thailand

gagganlamb2

Lamb chops get molecular with smoked whiskey.

This restaurant prides itself on creating unique dishes in unusual ways. Take the lamb chops. Cooked sous-vide (where food is sealed in airtight bags and placed in a water bath), these meat morsels are grilled and topped with a herb oil. But then, things get scientific, as they’re placed under a cloche filled with whiskey smoke to infuse the flavour

eatatgaggan.com

5 Essence of the Forest, Narisawa, Tokyo

Narisawa essence of the forest

Narisawa aims to bring nature to the plate... literally, by the looks of it. Photo: Flickr.com

This restaurant changes their menu seasonally so you might not be able to sample this particular dish, but you can be sure it will be something equally spectacular. The Essence of the Forest symbolises Spring and new growth. The Forest comprised of Japanese herb tempura, the orange is a tiny cumquat and the bark is Jerusalem artichoke skin. The mossy-looking forest floor is actually edible soy pulp mixed with green, black tea and bamboo powders. And the piece de resistance? A cup of Japanese cedar filled with oak-infused water. Oh, and you get to eat it with your hands, forager style.

www.narisawa-yoshihiro.com/en/openning.html

6 Langoustines and Sea Flavours, Noma, Copenhagen

noma langoustines and sea flavours

It's edible, we swear! Photo: thisguysfoodblog.com

Noma is famous for its out-there offerings and this is no exception. If this whopping great rock appeared on your plate, you’d be forgiven for thinking you were being served something that washed up on a local beach. This fascinatingly presented seafood sensation perches a Danish langoustine alongside dollops of oyster emulsion, crushed rye bread sprinkles and powdered Icelandic seaweed served on a warm stone. Drag the langoustine through all of the flavours to really experience its full potential.

http://noma.dk/

7 Beef Wellington, Gordon Ramsay at the Savoy

gordon Ramsay wellington

There's nothing like a classic beef wellington cooked to perfection. Photo: passagemgastronomica.com.br

If you’ve ever watched a Gordon Ramsay TV show, chances are you’ve heard him throwing a tantrum and/or swearing about undercooked/overcooked beef wellington; it is after all, his signature dish and he is, shall we say, “particular”. Perfectly cooked beef is covered in mushrooms before being wrapped in dough and topped off with a hearty red-wine jus. To add to the theatre of the experience, Savoy waiters carve it tableside. And you know it will be cooked to Ramsay’s exacting standards… Well, either that or the chef will cop a mouthful and be fired on the spot.

www.gordonramsayrestaurants.com/savoy-grill

Vintaged Bar & Grill
Level Six, 190 Elizabeth Street, Brisbane P 3231 3265
vintagedbarandgrill.com

 

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Article by Elizabeth Best

Elizabeth is the former Digital Editor of Style Magazines. She knew she wanted to be a journalist from the age of six and has spent the past decade working for some of Australia's top publications. She also thinks mint chocolate is a gift straight from the heavens.

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