Now in its fourth year, Restaurant 09 is an trade-only industry event designed for restaurants, hotels and cafe and their suppliers, producers and manufacturers. Apart from the chance to see new products, look out for emerging trends and indulge in a bit of dishwasher and cookware porn, it's an insightful look into the food industry on the other side of the coin.
Not far from the entrance was perhaps one of the most interesting stalls - serving cooked camel meat and camel mettwurst sausages. After our recent dinner of silkworm pupae, camel meat was a walk in the park. In fact the camel meat looks and tastes much like beef without any perceptible gamey flavour.
Camel meat cuts
Sourdough bread from Fournil 97
Tropical fruit stand with dragonfruit, carambolas, taro,
mangosteen, soursop and rambutan
Matthew Kemp cooking with wagyu on the Culinary Skills stage
Matthew Kemp, Executive Chef and co-owner of Restaurant Balzac and The Burlington
Salmon sashimi sampling
Morpeth Sourdough loaves
Adriano Zumbo - constantly talking to customers
or getting mobbed by commercial cookery students
Elle & Vire extra dry butter
Duck pate and duck fat from GJ Food
Crossiants by Adriano Zumbo - superbly crisp and flaky
Tahitian vanilla bean macaron by Adriano Zumbo
I was so glad I waited until I was sitting down to eat this. A Zumbo macaron should always be enjoyed slowly, its thin crisp shell shattering to give way to a softy, chewy and moist centre. The Tahitian vanilla bean filling was sweet, rich and smooth.
Mark Best demonstrating tools for the trade
The reason I was sitting down was to watch Mark Best from Marque in action, demonstrating the MyCook tool which, similar to a Thermomix, acts as a food processor whilst it cooks, fries, boils or steams to your nominated specific times and temperatures.
The perfect 64C poached egg
The temperature control is perfect for cooking the one-hour 64C egg, the determined ideal temperature that will cook the egg white but maintain a runny silky egg yolk.
Poached egg with mushrooms and truffles
Mark using liquid nitrogen to make chocolate mousse
Liquid nitrogen was used to make chocolate mousse, its rapid chilling effect creating a beautifully smooth and satiny mousse. The liquid nitrogren cannisters normally cost about $1,000 but Mark got his second-hand for $300. A full cannister holds about 10 litres and will cost about $40.
To add air to the mousse, Marque restaurant uses cream pumps. Nitrogen cartridges are preferred over carbon dioxide ones, as the nitrogen gives a finer smaller bubble that translates to a superior mouthfeel.
Mark Best, Executive Chef and owner of Marque Restaurant
Salmon caviar from Yarra Valley Salmon,
the only supplier of hand-milked freshwater Atlantic salmon caviar
Tasting plates for the Cheese Matters session
Glenelg Black Angus beef from Hunter Valley Premium Meats
Cupcakes from Sparkle Cupcakery
Manu Feildel, Executive Chef and co-owner of L'etoile
Restaurant 09 was held 10-11 August 2009 at the Royal Hall of Industries, Moore Park. This is an industry-only event held annually in Sydney and Melbourne.
Related Grab Your Fork posts:
Restaurant 09: 10 marketing tips for restaurants (and what they really think of food blogs)
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8/13/2009 01:49:00 am