Get it introduces you to the genius behind our recipe pages this month, CHEFIN’s Chef Rob!

Chef Rob
Location: Sydney
Cuisine: Texus, South American, Italian, Modern Australia

Chef Rob, a member of the American Culinary Federation, has been working in the culinary and pastry industry for 14 years. He has worked for highly accomplished chefs at renowned establishments in the Houston, Texas area. Among them, Certified Master Chef Fritz Gitschner and Alex Darvishi at Houston Country Club. He competed in many American Culinary Federation mandated competitions, ultimately winning his way to the top, receiving a gold medal in the national culinary/pastry championships in July 2008, along with many other gold medals in other competitions.

Chef Rob of ChEFFIN

Chef Rob

“…and I believe the industry has a never ending array of information on culture and cuisine. The passion I have helps me learn something new every single day, and develops my professionalism as a chef.”

Robert is now working as a Private Chef and on a consultancy basis

 

Entrée

CURED TRUFFLED QUAIL EGG NEST WITH MOZZARELLA AND DEHYDRATED KALAMATA OLIVE

5 SERVINGS

Starter Cured Truffled Quail Egg Nest with mozzarella and dehydrated kalamata olive

• Truffle oil • 50g salt • 8ea quail egg yolk

• 100g kataifi pastry

• 20g butter

• 4ea bocconcini mozzarella balls

• 1ea micro basil • 30g pitted, drained kalamata olives

• 170ml milk

• 170ml cream

• 115g sugar

• 1tsp gelatin powder

• 1 punnet raspberries

• 1 punnet strawberries

• 1 punnet lemon balm

• 2 Earl Grey tea bags

For the cured quail egg yolk simply sprinkle the salt over a parchment paper in a ring type fashion and place each yolk in the middle to hold them in place. Sprinkle 1 tsp more of the remaining salt on each egg yolk. Place in the oven at 100 degrees Celsius and dehydrate for 4 hours. During this time, place the pitted kalamata olives on a separate parchment paper lined pan and place in the oven with the eggs and dehydrate for 8 hours. For the kataifi pastry, simply pull a small amount of pastry at a time and roll between your finger to create a nest. Place the rolled nest onto a parchment lined sheet pan and bake in the oven with the butter at 180 degrees until golden brown. Next assemble the nests by cutting the mozzarella in half, then place over each nest with the cured yolk and micro basil. Garnish with micro basil, truffle oil and serve.

 

Main

SAFFRON AND PEA RISOTTO

5 SERVINGS

Main course Saffron and Pea Risotto

• 1L (4 cups) Fish Stock

• 75g unsalted butter

•2 tablespoons olive oil

• 1 small brown onion, halved, finely chopped

• 1 celery stick, finely chopped

• 3 garlic cloves, crushed

• 400g (2 cups) arborio rice

• 200g (1 cup) peas

• Pinch of saffron thread

• 140g (1 1/4 cup) grated fresh Parmesan

• 200g Tiger Prawns (sustainably sourced)

• Salt & freshly ground black pepper

In a separate pan, heat the stock to a gentle simmer. Heat the oil in a large saucepan over low heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until onion softens. Add the prawns to the hot oil and press the heads against the pan with a ladle to pull out the juices. Remove the prawns and reserve until the end. Add rice and cook, stirring, over medium heat for 1-2 minutes or until the grains begin to release aroma. Add a ladle (about 1/2 cup) of stock and saffron to the rice and use a wooden spoon to stir until the liquid is completely absorbed. Continue stirring and allow the liquid to be absorbed before adding the other ladle of stock. Cook until the rice is just tender, and the risotto is creamy (this will take about 25 minutes). Add the peas, and cook, stirring, for 3 minutes or until well combined and heated through. At this time add the prawns. Remove from heat and stir in the Parmesan. Taste and season with salt and pepper.

 

Dessert

EARL GREY PANNA COTTA WITH FRESH BERRIES

3 SERVINGS

• 170ml milk

• 170ml cream

• 115g sugar

• 1tsp gelatin powder

• 1 punnet raspberries

• 1 punnet strawberries

• 1 punnet lemon balm

• 2 Earl Grey tea bags

For the panna cotta: Place the cream and milk in a saucepan. Place the two tea bags and sugar in the milk mixture. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes to infuse. Soak the gelatin in 2 tablespoons of cold water in a small bowl for 10 minutes. Place the gelatin in the hot milk mixture and strain in a heatproof bowl. Lightly oil 3 each, 125ml dariole moulds or ramekins. Place on a tray and pour in cream mixture, then place in the refrigerator for 4 hours. Reserve a few strawberries & raspberries and blend lightly. Brush this mixture on a plate before placing the panna cotta on top. Decorate the plate with berries and micro greens.

 

CHEFIN

CHEFIN is an innovative catering company that curates unimagined, memorable and unique dining experiences for both corporate and private consumers in Sydney, Melbourne and Brisbane. With creative chefs, CHEFIN tailors each and every event to fit the exact needs and tastes of the client. They do everything from purchasing the fresh produce from local suppliers to the clean-up – therefore making it a pleasurable experience for both the guests AND the host. CHEFIN offers truly unique experiences from culinary camping, blindfolded dinners (have a go at Bird Box dining) and raw food feasts, no event is too big or too small. Head to chefin.com.au to book your next experience.