Juniper
At the recent “Taste the Wonders of Australia”, one of the seminars was on Australia’s Seafood Industry which was presented by Chef Peter Rollison, Executive Chef of Flutes restaurant, Bar at the National Museum in Singapore. Chef Peter is Australian but based in Singapore for 16 years. He has 25+ years’ experience in the F&B industry and specialises in modern European cuisine. His experience includes consultancy projects in Myanmar & Vietnam.
Australian seafood exported to Malaysia includes abalone, prawns, lobster, fin fish and salmon. Australia is a popular source for its seafood due to its transparency and responsible management of its premium quality seafood. All their seafood including farmed fish are of a very high standard.
Chef Peter demonstrated 2 dishes: firstly, Abrolhos Western Rock Lobster, Sweetcorn & Shio Kombu Butter and secondly, Pie Tee of Salmon Tartare, Yusheng Flavours.
According to Chef Peter, Tasmanian salmon is a very forgiving fish to cook, i.e. you can hardly make a mistake cooking it compared to salmon from other parts of the world. For example, Norwegian salmon needs the right temperature to get the best eating quality. If you overcook the Tasmanian salmon, it will still be okay, still moist. Indeed, the Pie Tee which Chef Peter prepared was exceptionally delicious and so melt-in-your-mouth.
