Yet another interest - Master Chef New Zealand

Posted: 10/10/2009 9:45:23 a.m.

Over the years, I have received a good deal of “stick” for my diversified business interests, particularly those that are additional to my primary interest in restaurant businesses. The Sous Chef importing company grew out of the frustration of not being able to get the basic everyday ingredients that I had become accustomed to in Europe. The first exploratory imported product was a wheel of Parmigiano-Reggiano. It scared the hell out of me when it arrived, I had lost sight of just how much a 40kg wheel of cheese looked like. To our considerable relief it all went in a surprisingly short time and we had other businesses asking if we could supply them. Economy of scale then influenced our thinking and we decided to bring a more diversified range and spread the inevitable fixed costs over a greater number of Kilos.
Travelling frequently as I do to Italy and Spain for food exhibitions(never for pleasure you understand) has allowed me to be reminded of the “taken for granted lines” that are so much part of the European life and explore their commercial possibilities here in New Zealand. Despite the critics jibes we must be doing something right in that we have inherited several competitors who have a range of products remarkably similar to ours and which have followed an astonishingly similar evolution. I almost feel like bringing in some Bufalo balls to see how soon the competition has them.
Our latest addition is a delicious soft cheese from Italy. Tomino is a traditional style of fresh, soft cow’s milk cheese from the Piedmonte region and is preserved in oil giving it a life of three months or more which in the food cost percentages game is very appealing. In Italian law, to be called high quality milk, the suppliers of the milk have to meet certain parameters with their product including a high content of fat (the more fat content, the better it is.), high protein content and the purity of the milk with regards to bacteria count. The tomino is named for its small size. These tomini are completely rindless and come as small 75g medallions, two per pot, and have various seasonings; herbs, caper and anchovy, walnut, and olive are amongst the six varieties. Their young age and creaminess, along with the oil treatment, make them ideal for spreading. They are excellent served alongside a salad, as a snack with crackers or bread, or as topping for bruschette or grilled meats. In a pizza bianca, they make an interesting substitute for ricotta.

Since they are so delicate, it is best to pour them out and drain them in a colander so that they are not reduced to crumbs by probing spoons. The remaining sunflower oil makes a great dressing for the cheeses and a multitude of other applications, so retain the oil by draining into a container.
Combining the cheese with the scooped out flesh of an avocado, seasoning the mixture and returning it to the half avocado shell and then refrigerating for an hour is an ideal and simple entrée serving. Garnish with some wafer thin slices of tomato.
To date the Tomino is carried by New World (Remuera & College Hill), Nosh, Market Kitchen, Farrow Fresh and shortly Bellatino’s in Havlock North. Failing those outlets it can be purchased direct from Sous Chef Unit 1, 84 Spartan Road Takanini. Auckland 09 269 6373 http://www.souschef.co.nz

On another subject, the inevitable molecular argument, TPL asked for a simple recipe as a lead in to this style of food preparation and presentation. I must apologizes for the time it has taken to supply this; we have been busy with the introduction of new menus for Euro, Shed 5 and Pravda. But here it finally is.

Olive Spheres - Gelification
Olive water
150g pitted olives
50g of the fluid in which the olives are stored
Blend together in a vitamix to form a watery consistency. Pass through a super bag (available from Sous Chef) or muslin cloth

Olive Sphere solution
300 mls prepared olive water
200mls veg stock
15g gluco
2g xantana
Prelibato white balsamic to taste or smoked chipotle Tabasco

Blend all the sphere ingredients in a vitamix and then pass through a fine chinoise. Allow to stand for a minimum of 1hour and then skim off all the air bubbles. Whilst the mixture matures make an Algin bath as follows:
500 mls water
3.2g Algin.
In 100mls of the water blend in the Algin, when completely combined add the remaining 400mls of water.

Using the teaspoon measuring tool fill it with the sphere liquid add a pistachio or pine nut to the spoon and carefully lower into the algin bath. Gently roll the spoon over to allow the mix and nut to enter the algin fluid. Leave to set/cook for 1 minute. Remove with a slotted spoon and rinse off the algin residue in clean water. Allow to dry a little on the spoon and then store in Extra Virgin Olive Oil.

What you will achieve is an olive shaped sphere with a pit formed by the nut.

Finally a plug for the upcoming New Zealand version of Master Chef. This is the most incredible opportunity for anyone who is crazy enough to hanker after a life as a professional chef. Entries for the show are shortly to close and there will never be a faster way of establishing oneself in the industry than doing well in this competition. The life of a chef is demanding of enormous commitment and passion but the rewards and sense of achievement can be great. Being insane is not a prerequisite of entry to the competition because ongoing experience will provide many opportunities to qualify as one of the seriously bewildered. We three in the judging team look forward to encouraging the talent that is very clearly out there. Take the plunge, you have absolutely nothing to lose and much to gain. Visit http://www.tvnz.co.nz/masterchef-new-zealand