1959 ARMAGNAC

I am no connoisseur in post prandial libation. I also do not claim to have the noses and taste buds of our eldest daughter and son-in-law, honor graduates of 'wine school' ... all I know is 'what a fantastic experience'. We were offered a vintage Armagnac a couple of weeks ago, bottled when I was 10 years old, in 1959. If you go on the web you will read emotive arguments on the comparative virtues between Cognac & Armagnac, ad nauseum. In my humble view, aside from knowing the two key differentials (1) Cognac from the Cognac Region and ... bingo ... Armagnac from the Armagnac Region of France (2) Cognac is distilled twice and Armagnac only once, the rest is really a matter of personal preferences, as in whiskey. Some describe one as elegant, the other as harsh, but the interesting point is such comments are sometimes interchangeable. We sampled from this beautifully kept bottle and I can assure you, it is unique. I count my blessing for being able to sip a 50 year old Armagnac, after a fine meal, at age 60!

I DID IT !!!!!

The LCB Certificates finally arrived, and here they are, one each for Cuisine & Patisserie. They represent 10-weeks of my 'finest hours' in the kitchen. Calling it an experience of a life time, my life time, is an understatement. Culinary skills aside, my best takeaway is being able to redefine who I am, and what is best for me, in my 'Wannabe-Chef' dream. TangCanCook, and will continue to have fun doing it in the years ahead but 'Tang is No Chef' at least not by stringent LCB standards.

At Ryde I have arrived at a flow-chart of : passion, talent, skills & experience. Without question I am in overdrive on the passion score but, in cooking, that cannot be translated into talent, which I score less. Skills and eventually experience come next, and those with a better mix of passion/talent will do better than those who have less. I lack the talent some of my classmates have, even though I can take on each & every one of them in passion & energy, without any doubt. I hope we will stay in touch, I wish them all the best of success, and I expect them to.

BTW I received a 'Pass' in Patisserie, but surprised myself by a 'Credit' in Cuisine. I also received 'Distinctions' in; organize, prepare & present food, working with colleagues & customers, working in a socially diverse environment, and, following health, safety & security procedures. Not exactly Michelin Stars but to me, this ultimate Wannabe-Chef, it might as well be the Nobel 'Culinary' Prize. Thank you for the 3-Cs ... cheerleading, counsel, & consolation throughout my unforgettable LCB tenure, especially from my family and closest friends. I could not have done it without you, all of you!

CUISINE CUISINE @ IFC

While it was sheer joy learning French culinary arts at Le Cordon Bleu in Sydney, I did miss the food in Hong Kong, especially the high end of Cantonese fare. When the invitation came from Jackie & Kai for dinner at Cuisine Cuisine my prayer was answered. This upmarket eatery at the IFC belongs to the Miramar Group and has developed a following. We are not
regulars as their dishes are not exactly meant for daily consumption. That said, we were treated to a fantastic menu of banquet specials, as shown here. While I am against the indiscriminate killing of sharks and the necessary boycott of shark's fin on menus, my moral position was weakened when the 'high-soup', along with a perfectly cooked crab claw, were presented. Unashamedly and greedily I gratified my taste buds, leaving my morals in the back seat. This has to be the ultimate of Cantonese cuisine, I told myself, until the next dish appears. Classic brasied abalone! Dora used to prepare this at home, with high approval rating from our dinner guests. Organizing the soup base in which the dried abalones are braised is already a huge challenge which involves a maze of ingredients, and hours of slow cooking. The end product is divine, the texture is unique, the flavor unmatched, the sauce can out-bid competition from any cuisine, it is simply that good. The Cuisine Cuisine version was first class ie top quality abalone, excellent flavor & fashionably presented ... I loved it!

BTW Dora promised me she will cook again when she retires, but conveniently neglected to say when! We should look forward to having Braised Abalone at Chez Tang, one day, by then the recipe might have to be changed ie doubling if not tripling the cooking time to ensure our teeth are in sync with the abalone. If you wait patiently enough, I am sure that day will come.

SPEAKING OF INDULGENCE ....

The center of attention at Vue De Monde is the open kitchen. With well positioned mirrors and strategic lighting diners have a front row view of plating, which is great fun to watch. The final products, as they go through the regimen of the last few paces, have to be 'blessed' by whoever is at 'the pass' before they are presented at the table. I spent most of the evening watching, and marveling, at how the art pieces unfold.

Our menu on July 3rd 2009 follows :

* AMUSE BOUCHE
Scallop Osso with Angelica veloute
* KINGFISH A LA SAUCE XO
Kingfish, marinated in XO sauce with apple, avacado & wasabi puree
* RISOTTO AUX TRUFFLES
Classically inspired truffle risotto
* PAIN PERDU ACCOMPAGNE DE FOIE GRAS
French toast, green apple puree & foie gras with 8 spice & jamon Serrano Gran Reserva
* TRUITE FUMEE
Ocean trout with horseradish & baby beetroot, smoked at the table
* JUS AU VERJUS
Liquid verjus @ -8C
* CARNARD AUX ABRICOTS FARCIS
Duck breast topped with apricot stuffing, accompanied by cromeski of leg meat, chestnut puree, spherification of balsamic & cherry
* BOEUF ET RAVIOLI AU ROQUEFORT
Beef with Roquefort ravioli & swede, horseradish puree with beetroot oil
* FORMAGE
Pont L'Eveque & Murai Artavaggio
* SALADE DE FRUITS
Fruit Salad
* TARTARE DE FRAISE ET CHOCOLAT BLANC CHAUD
Tartare of strawberry with white chocolate & mascapone mousse, finished with basil oil
* SOUFFLE AU CHOCOLAT
Chocolate souffle with cardomon ganache & creme anglaise
* NOTRE SELECTION DE CAFE, THES, INFUSIONS ET PETITS-FOURS
Selection of coffee, teas, infusions & petits-fours
* CHOCOLAT POUR SAVOURER A LA MAISON
Handmade chocolates to take home

Well, life does not get much better than an evening at Vue de Monde with Shannon Bennett's brilliant interpretation of classic French cuisine!

VUE DE MONDE

This is a fascinating dessert to finish an outstanding dinner at Vue de Monde in Melbourne, the wizardry of Chef & Owner Shannon Bennett. We were at VDM a couple of years ago and were mesmerized by his modern interpretation of classic French cuisine. The ingredients are all in the recipes, the words are all in the menu but the flavors, the presentation and most importantly, the
creativity are simply superb. Chef Bennett has worked in England & France with such culinary icons as Albert Roux, John Burton Race & Marco Pierre White ... In his recent book 'My French Vue' (after 'My Vue' back in 2004) he said one of his principal motivations 'is to put Melbourne on the global culinary map'. I tried his recipes and am completely on board with his
contention that ... 'the principles of fine dining and an appreciation of the finer things in life can be a regular feature in every household, at every table'. Way to go, Chef!

These 3 pictures will help to describe 'Tartare de Fraise et Chocolat Blanc Chaud' ... or for us earthlings ... Tartare of Strawberry with White Chocolate & Mascapone Mousse, finish with Basil Oil. The dessert is served on a unique dish with the white chocolate which, as taught at LCB, cannot be labelled chocolate because there is 0% cocoa. 'White Mass' is the appropriate term, per Chef Didier from Belgium, who knows chocolate!

Once the dish is in place a waiter will arrive with a bottle of lush green liquid, Basil Oil, which he pours over the white mass. Like acid the oil quickly eats away the cover, to reveal the mousse inside. Voila, it was magic! The counterpoint of sweetness from the ingredients is as unforgettable as the visual effect because the dessert, literally, 'finishes' in front of you. If you have the chance Vue de Monde is an absolute 'must' .... wait till you see the wine list!

'BEAUTIFULLY IMPERFECT'

I want to share with you a short film produced by the Ministry of Community Development in Singapore. I do not want to give too much away ... it is a eulogy, delivered by the wife from a mixed marriage - Indian & Chinese - with an exceptionally moving message on the 'beauty of imperfection'. It is a valuable lesson to all couples, whether newlyweds or lasting marriges, as well as those with nuptial plans.

Yasmin Ahmad was the Producer, a Malaysian Chinese who recently passed away from a stroke at the very young age of 51. "A graduate in Political Science & Psychology from the University of New Castle, she was previously Creative Director at Leo Burnett. In 2002, in order to show her love for her aging parents she made a film on how deeply they are still in love with each other in their elderly years. Since then she has made a film a year, mostly on racial harmony, all of them have received excellent reviews". Her talent will be missed. Do watch it, I guarantee you will find meaning & reflection.

'www.youtube.com/watch?v=mx9ocubowMs&feature=player'

BADAOUI @ BOWDEN CAFE

I get to know the Badaoui family who runs the Bowden Cafe on the intersection of Bowden & Victoria where the Metro Inn is located. This picture was taken when I introduced Dora, and to say our goodbye. The matriarch is Wendy, seen here with son Joe & daughter Marlyn ... big brother and little brother were not in the picture. I was blessed by their support, friendship but above all, for their adopting me as 'family'. Of Lebanese origin, the senior Badaouis emigrated to Australia in the 1960s, the children were born and raised on the same site where the family home used to be. 'People from the neighborhood coming in for coffee still remember us as kids .....' What is heart warming is their decision to open a neigborhood cafe after moving out of the suburb. They serve Lavazza coffee, and my mission was to sample every item on the menu - as shown - which I almost succeeded. Wendy's 'Chicken Schnitzel' & 'Greek Salad' recipes are worthy of inclusion in any cook book, it is just marvellous home cooking at its best. What impressed me most is their closeness to each other, and how that is translated into the workplace and work ethics they so obviously display. These fine folks are not after any 'Hats' in Sydney, not after any mention in the Good Food Guide, not after expansion plans or celebrity status but let me tell you, anyone who appreciates the virtues of 'comfort food' will find solace at Bowden Cafe. I certainly did, the Cafe and the Family were a key chapter in my LCB tenure.

I AM BACK ....

Is it really possible that 5-weeks have lapsed since my last LCB lesson on July 4th, in Patisserie making Baked & Chilled Cheesecakes ... and 4-weeks since I came home on July 13th? I cannot recall how I spent these past weeks, except two things (1) I have neglected the blog, my last post was July 19th and (2) the almost 5 kilos I managed to lose from the 12-weeks are gradually and surely returning. What can I say? I am back to the capital of 'conspicuous consumption' ... Hong Kong, and it is extremely hard to deploy the same discipline as I did at Ryde. As for the blog, I made the commitment to keep it active, and I will keep my word. I will start by tidying up the lose ends at Ryde, before the Post-LCB chapters.