Local chef Gavin Forman discusses tips and techniques you can use to make your next trip into the kitchen spectucular.
With over 20 years of professional cooking, Gav certainly has some knowledge that will help anyone in the kitchen.
Playlist: All Gormet Gav Videos
Gavin started his career as an apprentice working in some of Ireland’s leading restaurants, including La Stampa (a unique hotel located in the heart of Dublin city centre). He gained his professional qualifications at the City and Guilds of London Institute, the leading provider of vocational qualifications in the United Kingdom.
A major highlight of Gavin’s career was his three year appointment as Head Chef of the Newcastle Club – a very old institution of Newcastle’s business community, offering an exceptionally high standard of dining and old-fashioned traditions of service, courtesy, comfort and charm.
Sumac spices Tuna Filet (GF)
Served with roasted capsicum, lentil, pickled fennel, broccoli, and tomato caper sauce (Serves 2)
Roast red capsicum 20 minutes at 180 degrees, seasoned with salt and pepper. After it is cooked let it cool down and eel the skin of the capsicum.
Add everything except the basil, cook 30 minutes. Add basil and blend.
For the final preparation:
Grill the tuna about 1 minute each side, let it rest. Add sumac spices. Add olive oil to a pan, add roasted capsicum. Lentils and blanched broccoli seasoned with salt, pepper and ½ teaspoon garlic, sauteed.
Warm the sauce, add soft butter, and combine slowly.
4 ingredients only 1/2 lemon juice 1/2 white sugar 1/4 diced butter 3 eggs
Whisk eggs lemon and sugar together. Add to a thick bottomed pot On a medium heat, add the butter continuously whisking until thick. Should coat the spoon. Chill for 8 hours.
Rough chop potato, carrot, pumpkin, onion and leek. Sautée in a large pot until the onion softens. Stir through nutmeg and cumin. Add stock and bring to the boil. Allow to smimmer until all the vegetables are soft. Blend, season and serve. Enjoy