1 Meat Fruit, Heston Blumenthal’s Dinner, London
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.
2 Hot Potato, Cold Potato, Alinea, Chicago
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!
3 Tomahawk Steak, Vintaged Bar and Grill, Brisbane
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.
4 Lamb Chops, Gaggan, Bangkok, Thailand
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
5 Essence of the Forest, Narisawa, Tokyo
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.
6 Langoustines and Sea Flavours, Noma, Copenhagen
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.
7 Beef Wellington, Gordon Ramsay at the Savoy
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.
Vintaged Bar & Grill
Level Six, 190 Elizabeth Street, Brisbane P 3231 3265