Creating a restaurant-quality dish isn’t as complicated as you might think. All you need to do is keep these five basics in mind and you’ll be making crowd-pleasers faster than you can say ‘Masterchef’.
Ever notice how TV chefs always have a tidy kitchen, with all the ingredients set aside ready to cook? Having a clean and organised space makes cooking so much easier and means you’ll spend more time perfecting the recipe, rather than running around trying to find the right knife or peeler.
The best chefs use produce that is as close to the source as possible. That means turning up at your local farmer’s markets and talking to producers about what’s in season.
Wandering around the farmer’s markets might inspire you try new recipes, but you can also get ideas online or in magazines and cookbooks. If you’re dining out and love the taste of your meal, ask the chef if they’re happy to share the recipe. They love sharing tips and can often recommend a simpler version to try at home.
Even if you’re making the tried and tested family favourites, you can still perfect the recipe by adding a new garnish or presenting it in a different way. You may like to try a vegetarian version, or switching up the flavours for a nice change.
Opening a bottle of wine and sitting down to enjoy your dish is the best reward for your hard work in the kitchen. But it doesn’t stop there. Try to really taste the flavours in your dish and consider what you could do next time to improve the recipe. Don’t forget to write it down!
Tasmanian Atlantic Salmon Recipe
Make the most of fresh, seasonal produce this spring, with our classic Tasmanian Atlantic Salmon with orange braised fennel, roasted artichokes and passionfruit beurre blanc. The combination of salmon and passionfruit brings together sweet and savoury flavours that will soon be a favourite among friends and family.
This classic dish was created by our Executive Chef Boris Cuzon, who brings a wealth of experience and an elegant French touch to our Garden Court Restaurant. Located on level five of the Sofitel Sydney Wentworth, the restaurant is a lush courtyard retreat with an open kitchen and modern French cuisine, perfect for enjoying a luxurious meal on a warm spring evening.
60g roasted artichokes
100g shaved fennel
50g micro shiso (green and red)
150g orange juice
2g star anise
2g orange peel
30g passionfruit pulp
30g butter, plus extra
The Garden Court Restaurant is open for lunch Monday to Friday; 12:00pm - 02:00pm and dinner Monday to Saturday, from 6:00pm to 10.30pm. For more information and bookings, call 02 9228 9188 or visit our website