Watch ‘how to make Ōra King salmon sashimi’ with Makoto Tokuyama of Auckland’s Cocoro here… To accompany the video here is a step by step guide from Makoto: Sashimi is already widely understood as slices of raw fish meat. In the word ‘sashimi’, ‘mi’ means meat, but ‘sashi’ actually means ‘poke’ in English, not ‘slice’ or…[Read more]
Chef Know How
My Week at the Berkeley
I arrived at ‘Marcus’ at the Berkeley on Monday the 30th of June. It was 7.30am and already the kitchen was humming with 15-20 chefs silently working away. I was greeted and taken care of by Cassie, a Chef de Partie of pastry. After getting changed, slowly and shyly I started my first shift in…[Read more]
From the Source – Billingsgate and Borough Markets
It’s Wednesday 25th June, day 5 of my trip, 10.30pm and I’ve just got home. What a massive day! So I was up early this morning to make it to Billingsgate bright and early. My visit was hosted by Barry, one of Chris Leftwich’s assistants. Chris is the Chief Inspector at Billingsgate and also the CEO…[Read more]
Technique and Tradition at the Fishmongers’ Hall
Day 3 – Monday June 23rd, was my first day of my first stage here in London, at the Fishmongers’ Company. As one of the most ancient of the City Guilds, they have spanned 700 years, adapting to the challenges of changing times, and withstanding catastrophic events like The Great Fire of London in 1666, and WWII. The…[Read more]
Menu Development Day
What a way to spend a gorgeous summer’s day – looking out over the super yachts at the Viaduct in downtown Auckland, whilst trialling new salmon dishes for the menu at The Foodstore. Mark Southon and his Black Jackets (aka Sunil & Jeff) all developed their own salmon creations which were then tasted in a 3…[Read more]