Everyone’s favourite horserace is around the corner, coming up fast! Your daughters, wives, girlfriends have probably been picking out their dresses and fascinators for months and ladies, are you sure he’s booked somewhere special to watch the extravaganza?
The fashion will be at Flying Fish during the Cup with a la carte menus, sweeps and the race to enjoy on the plasma screens during your meal!
Celebrate with champagne or a selection of wines from sommelier Joe’s extensive menu and taste the new creations in the kitchen by chefs Peter Kuruvita and Stephen Seckold.
A few of the dishes on offer include:
Foie gras parfait, with house made duck ham, rillette cigar, beetroot and mandarin
Confit of Petuna ocean trout with pea mousse, whey, puffed skin, trout roe , nori & pea crumb
Heirloom tomatoes with broad beans, sheep’s milk labneh & olive
White soy torched Crystal bay prawns with seared scallop, pickeld daikon & ginger & shallot vinaigrette
Sydney harbour glitters in an extra special way on Christmas Day, as if it’s decorating itself in dancing sunlight, vying for attention with the ornaments on everyone’s trees.
So this Christmas we’re offering a dinner that sparkles with the highlights of Flying Fish’s menu, for you to enjoy with friends, family, and loved ones, relaxing on the wharf.
Below is the menu, your selection of appetizer, entree, main and dessert is entirely up to you!
Bookings are open from the 13th of October, please phone us on (02) 9518 6677
Why simply eat when you can explore? Behind the Plate is takes you into the minds of our talented chefs at Flying Fish and explains the ‘why’ behind their creations.
THE MOROCCO
This dessert was inspired from a classic Moroccan dessert called the “mhancha” which is made of extremely thin pastry sheets filled with a frangapane mixtures (butter, sugar, flour, almond meal) and flavoured with rose water, pistachio, lemon zest, honey and spice. It is rolled and coiled like a snake (the translation of ‘mhancha’) and baked until golden and crispy.
One of our pastry chefs Adam has taken this concept to fine dining heights in “The Morocco”.
Elements of his dish include:
Three tubes made from brick pastry that has been brushed with sugar syrup and baked until golden.
These tubes are then filled with rose cream and pistachio custard.
Beside them a curl of Turkish Delight ice cream is nestled; a rose flavoured ice cream with pieces of Turkish Delight rippled throughout.
At the base of the place honey rose gel is drizzled.
Honeycomb adorns the plate atop the honey rose gel. Rose petals and pistachios garnish for a beautiful finish.
And for another intriguing final texture is a side garnish of Turkish pashmak (fairy floss).
To support children across Australia my band of 4 boys and my beautiful wife got out of bed early on Sunday the 14th of August. It was our first time running (walking) The Sun-Herald’s City2Surf. There were an enormous amount of people there, some sleepy, others wide awake and ready to race. My shoulder’s still … Keep reading →
I’ve been friends with Dilmah for the past 20 years, we have worked on a variety of projects together ranging from charity to the television series “The Chef and the Teamaker”. They have recently assisted us in creating the stunning new series with SBS Food “My Sri Lanka with Peter Kuruvita“.
Merrill Fernando, the founder and father of Dilmah set up the MJF Foundation to support children and impoverished citizens in Sri Lanka.
I left on Sunday the 7th for a week of judging the High Tea Challenge across Australia featuring a selection of the best restaurants in our industry.
Today the Sydney Morning Herald featured Peter Kuruvita’s run / walk in the Sun Herald City2Surf for the Australian children’s charity A Start in Life.
Image from the Sydney Morning Herald article click to view
Alongside Giovanni Pilu, Niel Perry and Daniel Hughes the article read, “For Kuruvita, completing the course will be difficult. He is determined to take part despite a shoulder reconstruction after a motorcycle accident.
”I won’t be able to run because it’ll obviously jerk it too much and the surgery is very new so I’m going to walk,” he says. ”It’s going to be a bloody horrible day for me but I really want to do it because of the charity.”
Russell Pierce with Stephen Seckold accepting the award
On the 30th of July several of our team headed to Sydney Town Hall for the Sydney Fish Market’s Awards for Excellence.
We were nominated for “Best Seafood Restaurant (Sydney)” in proud company alongside Nicks Seafood Restaurant and Garfish.
A shock and honour when MC Peter Helliar announced that we had won, Stephen Seckold accepted the award and made an unforgettable speech thanking our seafood suppliers and partners, Jules Joto, Petuna Ocean Trout and De Costi Seafood. Many remarked that Stephen is an exciting rising star in the fine dining scene – we certainly agree! You can check out his Twitter by clicking: Follow Stephen on Twitter.
To quote the official media release: “For an outstanding seafood dining experience make sure you visit Flying Fish Restaurant and Bar“. You’re all welcome, give us a call on 02 9518 6677, we’d love to have you.
Another highlight of the night was the focus on sustainability with awards like “Star of the Sea” (which went to Professor Robert E Kearney for his research and development of practices in fisheries) and “Excellence in Environmental Practices” (awarded to Broken Bay Oysters Association). Seafood is such an immense and delicious part of our life, we need to make sure it’s around for our great, great grandchildren to enjoy just as much.
Here’s a full list of the winners and runners up – congratulations to all.
EXCELLENCE IN ENVIRONMENTAL PRACTICE
Winner: Broken Bay Oysters Association
Runner Up: South East Trawler Fishing Industry Association
Runner Up: Ocean Watch Australia
BEST SUPPLIER (AQUACULTURE)
Winner: The New Zealand King Salmon Company
Runner Up: Clean Seas Aquaculture (Grow Out Pty Ltd)
Runner Up: Clem Jones (Symonds Prawn Farm)
BEST SUPPLIER (NSW)
Winner: The Bermagui Fishermen’s Cooperative
Runner Up: Ballina Fisherman’s Cooperative
BEST SUPPLIER (INTERSTATE OR OVERSEAS)
Winner: OPC Fish and Lobster (A Division of Aotearoa Fisheries)
Runner Up: Moana Pacific Fisheries (A Division of Aotearoa Fisheries)
Runner Up: FinestKind
INSPIRED BY SEAFOOD (YOUNG CHEF AWARD)
Winner: Sam Smith, Pilu at Freshwater
Runner Up: Joshua Deluca, Ormeggio at the Spit
Runner Up: Alexanda Joslyn, Pilu at Freshwater
BEST SEAFOOD RETAILER (SUBURBAN AND REGIONAL NSW)
Winner: Peter Roan Seafoods
Runner Up: Costis @ Westpoint
Runner Up: FineFish
BEST SEAFOOD RETAILER (SYDNEY FISH MARKET)
Winner: Peter’s Fish Market
Runner Up: De Costi Seafoods
BEST FISH AND CHIPS (REGIONAL)
Winner: Bub’s Fish and Chips, Nelson Bay
BEST FISH AND CHIPS (SYDNEY)
Winner: Bondi Surf Seafoods, Bondi
BEST SEAFOOD RESTAURANT (REGIONAL)
Winner: Fins Seafood Restaurant and Bar
Runner Up: Rocksalt, Newcastle
Runner Up: C Restaurant, Caves Beach
BEST SEAFOOD RESTAURANT (SYDNEY)
Winner: Flying Fish Restaurant, Pyrmont
Runner Up: Nick’s Seafood Restaurant, Cockle Bay Wharf
Runner Up: Garfish Restaurant, Manly
SEAFOOD BUSINESS AWARD
De Costi’s Seafoods
STAR OF THE SEA
Winner: Professor Robert Kearney, University of Canberra
On the 29th of July I had major surgery to reconstruct my right rotator cuff. They wouldn’t let someone film it to put on here.
Despite being necessary the surgery didn’t come at a very good time – I’m currently training to run (walk) in the City2Surf with my wife and sons. It’s coming up quickly now and although the kitchen at Flying Fish can be fast paced it’s hardly a city-long marathon.
So healing shoulder and all we went out to train on the weekend, here’s a snap from our stop at the Opera House.
The reason I’m doing this is dedication to a great cause. “A Start in Life” is an important charity, it gives as many as possible of the 600,000 children growing up below the poverty line in Australia the help they desperately need. Maybe it’s a school text book, a pair of running shoes, the money for a healthy lunch. My kids are lucky, they have 2 parents who work very hard and are proud to be caring for them and involved in their lives – many kids don’t have that.
So please, everyone reading this blog, support a worthy cause. Donations of $2 or more are tax deductible and everything’s appreciated.
Tempura batter is a healthier, tasty alternative to the starchy, thick beer batter many are used to on their fish and seafood. As opposed to beer batter, tempura is lighter in colour and texture, it should have a crisp crunch and dissolve in your mouth along with the perfectly cooked seafood or vegetables inside of it.
You can buy tempura batter prepackaged at most supermarkets however it’s actually quite easy, and fun, to make your own.
Here’s how:
- Combine equal amounts of rice flour and wheat flour with soda water and ice to make a thick, lumpy batter.
- Keep it very cold until you need to use it so when it hits the oil, it crisps immediately.
So surprise your family, or your next dinner guests with a superb tempura on the menu.
**If you do try this recipe we’d love to hear about it! Please post a comment below about your tempura experience**
