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Sepia: The Cuisine of Martin Benn

A culinary trip via 60 intriguing dishes from popular chef Martin Benn

Based round 4 degustation menus, this publication highlights the technical mastery and sheer great thing about Martin Benn's nutrition, with its deep connections to jap food and flavors and its concentrate on texture and distinction. textual content, layout, and images mix to recreate the ambience and the subtle, paintings deco suppose of his Sydney eating place, Sepia. Interspersed one of the menus are narrative positive factors exploring the workings of the eating place, and the tales of its employees and customers, whereas situation images captures a feeling of outdated, cosmopolitan glamour. Recipes contain twin measurements.

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Get rid of the surface and bones from the oven, move to a wide saucepan and put aside. Pour off the surplus fats from the tray after which deglaze the tray with the sake over medium warmth. Scrape the tray to take away the entire caramelised eel after which pour into the pan with the surface and bones. upload the eschalots, leek, peppercorns, bay leaf and 1. five litres (52 fl oz/6 cups) of water, and produce to a simmer over medium–high warmth. Skim off the surplus oil, decrease the warmth and simmer lightly for half-hour. pressure the inventory via an exceptional sieve right into a box positioned over iced water after which refrigerate till required. word ON final FILLETED EEL: The reserved meat can be utilized for the kabayaki freshwater eel with sea urchin custard, arame seaweed, sorrel and blood orange.

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