The Boy Chef | Public figure
The Boy Chef
Phone: +61 402 836 663
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14.01.2022 New menu drops today!! Head to @thelocalgleninnes to see some sneak peaks across the day
05.01.2022 This degustation has been designed around a collective memory of Christmas experiences that we have grown up with. From traditions of simply sitting down on Christmas eve and eating ham rolls, to waking up to the smell of Christmas tree. It's the small things that make Christmas special for us, which is why we wanted to isolate those experiences and bring them all together for one sensational night filled with all the parts that we love. We hope the dishes will resonante with... you as well, taking you back with a child like sense of wonder to a simpler time. As this is our final event for the year, we wanted to close the chapter of 2020 with a bang! This evening will be a night where we conclude months of work before we head away to recharge for next years adventures. As such, we've made sure to create a dining experience that will give glimpses of the excitement and style the restuarant will have, while delivering an exceptionally festive celebration of what has been achieved so far. We're really proud of what we've created here and we would be delighted to see you for one last special event before the years end! #degustation #theboychef #gleninnes #gleninneshighlands #christmas #christmasdegustation @thelocalgleninnes See more
04.01.2022 First go at a house made pastrami @thelocalgleninnes Guess who's making Rueben sandwiches next week
04.01.2022 This is a rose I dried out and put on our dessert for the degustation @thelocalgleninnes . Fennel, rose and cardamom. Simple flavours on their own, simply prepared and presented, that are put together to create something quite different. I ended up doing a fennel pannacotta as the bulk of the dessert, not exactly something people expect from a sweet dish. It was rich and warming, a good closing course for the night, pushing the aniseed notes of fennel, whilst having the carda...mom poached citrus to put through the whole dish. The rose gave the entire dish a lighter floral note that solidified the taste of it being a dessert, keeping it as crushed petals meant that you had bites of intense rose, separated by the luscious and viscous pannacotta. It's in the simplicity of the flavours that you can find the best dishes, not hiding behind super technical processes or expensive high end ingredients, just top quality food picked at its peak and prepared in a way that lets them shine See more
03.01.2022 To anyone who needs another excuse to eat chocolate this week, you should definitely try out this super straight forward and delicious recipe Wets: 300g Chocolate buttons 390g Butter... 7 Eggs 2/3C sour cream Splash of vanilla 1 shot of espresso Drys: 300g Flour 40g Cocoa 2 3/4C White sugar Melt butter and chocolate together, add rest of wet ingredients and mix together. Add all dry ingredients together and whisk together, add wet mix to dry and stir until just combined. DO NOT OVERMIX!!!!! Cook in desired baking pan at 180c for 25 minutes. Eat while still warm, or if you have the patience you can wait for them to cool
