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Documenting the birth of a Restaurant Think of this blog as somewhat; 'the modern business plan'

Owner: gluttire

Listed in: Food & Drink

Language: English

Tags: Restaurant, Chef, Professional, Molecular Gastronomy

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Latest Blog Posts for Gluttire Restaurant - Opening 2014

  • Gluttire Blog Has Move
    on Apr 18, 2010
    Hello ,Due to the limitations of Blogger, I have now move my blog to Typepad.You can now find me at http://www.gluttire.typepad.com/I have included all the old posts and I suggest you subscribe to the new feed.Kind RegardsHanz...
  • Prosciutto e Melone
    on Feb 7, 2010 in salad summer sousvide
    In many ways the spirit of the dish could be summed up with 'melons sous vide in ham stock.'In this dish we have:- Sous vide watermelon with balsamic vinegar- Compressed pickled Honeydew- Sous vide honeydew with mint juice -Compressed Rockmelon with...
  • Onion Rings and Truffle Mayonnaise
    on Jan 5, 2010 in vegetable truffle amuse-bouche
    ...
  • Pre Dessert
    on Dec 11, 2009
    The Pre Dessert, along with the amuse bouche and petit fours are hallmarks of a meal in a good restaurant. But amongst all the tartare’s and sorbets, it seems that most of them are widely the same and are considered an after thought on the contruct...
  • Two days off, too hot outside, too much time on my hands
    on Nov 21, 2009 in spring cheesecourse asparagus
    White asparagus rolled in cocoa nibs with sauce 'maltaise' Cheese course: Auricchio Pecorino Pepato soy beans, broad beans, mint and brioche ice cream Ricotta gnocchi with peas, pickled onions and parmesan jus. Behind is a single asparagus blanketed...
  • Practical uses for Spherification
    on Nov 14, 2009 in truffle spring asparagus
    Asparagus, spring pea and truffle royaleinspired by Thomas Keller's White truffle oil infused custardTraditionally a royale (á la) is a moulded custard which has been cut out and served with a consommé or soup. The custard (pictured) has been infus...
  • Spherification - Life after Ravioli
    on Nov 14, 2009 in truffle spring asparagus
    Asparagus, spring pea and truffle royaleinspired by Thomas Keller's White truffle oil infused custardTraditionally a royale (á la) is a moulded custard which has been cut out and served with a consommé or soup. The custard (pictured) has been infus...
  • First Impressions
    on Nov 1, 2009 in fish amuse-bouche
    The guests have perused the menu, drinks have been poured and the excitement is building. Its fitting that my first 'food' post (one of many) is a canapé. This sets the tone for the evening. A bitter note here, could easily turn into a sour note lef...
  • The Mission Statement
    on Nov 1, 2009
    The Food We Want To Eat But Do Not CookSuggestions towards the future direction of Modern Australian cuisineWe live in a cynical world, full of high expectations. While the world is looking to Spain for their next menu change, we must examine what is...
  • In the beginning...
    on Nov 1, 2009
    This blog documents the birth of a Restaurant. Try to think of it as somewhat; 'the modern business plan.'I have reluctantly decided to start a blog because I think it will be the best vehicle for generating interest.More then just a food blog, this...
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