Sepia
The cuisine of Martin Benn
Published on 24. September 2014
304 pages
978-1-74343-893-0 (ISBN)
Description
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
More details
Language
English
Place of publication
Sydney
Australia
File size
48,22 MB
ISBN-13
978-1-74343-893-0 (9781743438930)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2014
Murdoch Books
€63.40
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Content
- Intro
- COVER
- TITLE
- INTRODUCTION
- PREPRATION
- MENU ONE
- CURED SWORDFISH BELLY WITH FINGER LIME AND TASMANIAN WASABI FLOWERS AND LEAVES
- 'SUSHI NIGIRI' SASHIMI TUNA, SEARED SMOKED OCEAN TROUT AND POACHED BANANA PRAWN
- WILD COBIA WITH SPICED TOMATO NECTAR, ROCKET AND SAKE OIL, AND ROCKET FLOWERS
- YELLOWFIN TUNA WITH DASHI CUSTARD, WASABI AND SOY JELLY, POPPED PORK AND ELK LEAVES
- SASHIMI OF BONITO WITH FLAVOURS OF ROASTED CHICKEN, UMEBOSHI, UPLAND CRESS, MATCHA TEA AND NORI
- SCARLET PRAWNS WITH SHELLFISH JELLY, WHITE CUCUMBER, CRÈME FRAICHE, TEMPURA BATTER AND MATCHA TEA OIL
- SPANNER CRAB AND EGG YOLK RICE WITH JAPANESE LAND SEAWEED AND AONORI SALT
- CHARCOAL-GRILLED NEW ZEALAND SCAMPI WITH SUDACHI, SHISO AND BLOOD ORANGE CARAMEL, AND MITSUBA
- RED SEA URCHIN ROE WITH SLOW-COOKED EGG YOLK, SMOKED MISO EGGPLANT AND HIJIKI SEAWEED
- SEARED PIGEON WITH COCONUT YOGHURT, CHOCOLATE BOUDIN NOIR, BLACKCURRANT AND SHICHIMI
- SAINT AGUR AND MASCARPONE CHEESE WITH CRYSTALLISED MACADAMIAS, CELERY CRESS AND ROASTED ENDIVE GRANITA
- FROZEN STRAWBERRY AND CHAMPAGNE CHIBOUST WITH ALPINE STRAWBERRY JELLY, STRAWBERRY SHERBET AND PISTACHIOS
- NORI CONE WITH CANDIED GINGER, TOASTED RICE CREAM AND RASPBERRY PEARLS
- 'AUTUMN LEAVES' CARAMELISED APPLE WITH CLOTTED CREAM, MALTED MERINGUES AND SALTED BUCKWHEAT TOFFEE
- THE DREAM
- MENU TWO
- SMOKED OCEAN TROUT CONSOMMÉ WITH SMOKED ROE AND VINE-RIPENED CHERRY TOMATOES
- SEARED BONITO WITH JAMON AND LEMON MYRTLE JELLY, PICKLED RED RADISH AND SHAVED KATSUOBUSHI
- GRILLED SWORDFISH BELLY WITH OXTAIL CONSOMMÉ JELLY, YUZU, SPROUTS AND DAIKON RADISH
- SASHIMI OF YELLOWFIN TUNA WITH IBERICO JAMON, QUAIL EGG, WHITE SOY AND DASHI JELLY, AND WASABI POWDER
- POACHED MURRAY RIVER COD WITH SOFT WAKAME CRUST, BUTTER DASHI, FRIED TONBURI AND PUFFED SKIN
- NEW ZEALAND WHITEBAIT WITH BRAISED OX CHEEK DASHI, PALM HEART, YUZU, HIJIKI AND PARSLEY
- BUTTER-POACHED PORT LINCOLN SQUID WITH BARLEY MISO-CURED EGG YOLK AND WASABI FLOWERS
- SPANNER CRAB AND BUCKWHEAT RISOTTO WITH GRAIN MUSTARD AND TARRAGON BUTTER, AND SHELLFISH ESSENCE
- KABAYAKI FRESHWATER EEL WITH SEA URCHIN CUSTARD, ARAME SEAWEED, SORREL AND BLOOD ORANGE
- CHARCOAL-GRILLED ROLLED DAVID BLACKMORE WAGYU BEEF, OBA, CHESTNUT MUSHROOM CREAM AND PONZU
- GARROTXA WITH GOAT'S CHEESE AND SAKE DUMPLINGS, TRUFFLE, CELERIAC CREAM AND NASHI PEAR
- BLACKCURRANT AND CARAMELISED HONEY WITH APPLE CARAMEL BUTTER
- 'THE GOLDEN EGG' HACHIYA PERSIMMON AND COCONUT
- YUZU WITH WHITE CHOCOLATE AND ELDERFLOWER, SALT MILK ICE CREAM, AND CRYSTALLISED SEAWEEDS
- THE WINE PROGRAMME
- MENU THREE
- KINGFISH BACON WITH SMOKED OCEAN TROUT ROE AND PONZU DRESSING
- 'SCALLOP SUSHI' NORI-ROLLED SEA SCALLOPS WITH AVOCADO CREAM, PICKLED GINGER AND PUFFED SUSHI RICE
- GOAT'S MILK CHÈVRE WITH BEETROOT BUTTER, RHUBARB, BEETROOT RYE AND DRIED GOAT'S MILK
- YELLOWFIN TUNA WITH GOAT'S MILK FROMAGE BLANC, MISO MUSTARD AND ICHIBAN DASHI JELLY
- KING GEORGE WHITING WITH TASMANIAN TRUFFLE JELLY, WATER CHESTNUT, NAMEKO MUSHROOMS AND PEA SPROUTS
- POACHED KING CRAB WITH GREEN TOMATO AND LEMON VERBENA, HIJIKI AND HEIRLOOM TOMATO MOUSSE
- TIGER PRAWN SKIN WITH IBERICO JAMON DASHI, BABY FENNEL, MITSUBA, YUZU AND SEA SPRAY
- SLOW-POACHED EGG YOLK AND TASMANIAN TRUFFLE WITH MUSHROOM DASHI JELLY, SAIKYO MISO AND CAULIFLOWER
- GLAZED PARTRIDGE BREAST WITH TOASTED NORI SEAWEED, BRAISED CHESTNUT MUSHROOMS AND MOREL BUTTER
- CHARGRILLED HATCHO MISO WAGYU BEEF RUMP WITH GARLIC CHIPS, AND SEA URCHIN AND WASABI BUTTER
- PYENGANA CHEDDAR WITH JAPANESE PLUM WINE AND APPLE PECTIN, CAPERS AND MITSUBA
- LEMON LEAF ICE AND YUZU SHU MERINGUE WITH CANDIED LEMON ASPEN AND FENNEL POLLEN
- FROZEN FENNEL WITH LICORICE, MEYER LEMON AND YUZU BUTTER, AND SHEEP'S YOGHURT SORBET
- 'JAPANESE RICE PUDDING' UMEBOSHI AND WHITE CHOCOLATE ICE CREAM, GOLDEN HONEY, VIOLET AND COCONUT
- THE WINE PROGRAMME
- MENU FOUR
- OBA LEAF, SASHIMI MACKEREL, PANCETTA AND YUZU KOSHO CREAM
- YELLOWTAIL HAMACHI WITH PICKLED PURPLE VEGETABLES AND SPICED DUCK SKIN
- KARASUMI WITH PEARL ONIONS, ROASTED RED ONION, WASABI AND SOCIETY GARLIC
- SHAVED TUNA WITH DASHIMAKI-TAMAGO WHITE SOY AND APPLE JELLY, WASABI AND APPLE SHERBET
- CHARCOAL-GRILLED MISO BLACK COD WITH JERUSALEM ARTICHOKE SKIN, WASABI CREAM AND TONBURI
- ROASTED PUMPKIN TERRINE, GRAINS AND SEEDS, TOFU, BUTTER AND PUMPKIN VINAIGRETTE
- CUTTLEFISH SILKS, SAMPHIRE, SEA PARSLEY AND SEAWEED CONSOMMÉ
- CHARCOAL-SMOKED MARRON WITH NORI PURÉE, YOUNG GINGER, SHELLFISH AND DAI DAI EMULSION
- SPANNER CRAB WITH SAIKYO MISO MOUSSE, POMELO, FRIED GARLIC AND ROSEMARY AND GARLIC FLOWERS
- SANSHO-SEARED MANDAGERY CREEK VENISON WITH PICKLED MYOGA, CHERRY AND LICORICE
- BAKED MOUNTAIN MAN CHEESE WITH RYE, HAZELNUT AND PICKLED CHINESE ARTICHOKES
- 'THE PEARL' FINGER LIME AND GINGERADE
- CANDIED WHOLE MANDARIN WITH GOAT'S MILK AND CRÈME FRAICHE CHEESECAKE, AND THYME FLOWERS
- SOFT TRUFFLE MERINGUE WITH TRUFFLE ICE CREAM, MACADAMIA NUT PRALINE, ROSEMARY AND MALT
- THE SWEETEST THING
- DESSERT
- CRYSTALLISED FLOWERS WITH JASMINE AND BEE POLLEN CREAM, AND HIBISCUS SYRUP
- THORNLESS BLACKBERRIES WITH DAI DAI CURD, WHITE CHOCOLATE, SUGARED ALMONDS, LEMON BALM AND ELDERFLOWER
- MANGO AND VANILLA WITH SESAME BRITTLE, YUZU SHERBET AND NASTURTIUMS
- CANDIED BABY BEETS AND BEETROOT SPONGE WITH HIBISCUS, RHUBARB, YOGHURT, ROSE AND VIOLETS
- WHITE NECTARINE ROSE WITH SOFT NOUGAT, CARAMELISED PUFF PASTRY, VANILLA CREAM AND MACADAMIAS
- ALPINE STRAWBERRIES AND MANGOSTEEN WITH CHAMPAGNE CHIBOUST, STRAWBERRY MERINGUE AND STRAWBERRY SHERBET
- WHITE PEACH MOUSSE WITH PEACH JELLY, RASPBERRY AND YUKARI
- YUZU AND RASPBERRY BOMB
- CHOCOLATE FOREST FLOOR
- JAPANESE STONES
- BASICS
- GLOSSARY
- INDEX
- ACKNOWLEDGEMENTS
- COPYRIGHT
