What chef Heston Blumenthal orders when dining out in Sydney
HE’s the godfather of molecular gastronomy, known for his culinary masterpieces and inventive reinterpretations, now we can reveal the humble dishes Heston Blumenthal orders when he dines out in Sydney.
Confidential
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HE’s the godfather of molecular gastronomy, known for his culinary masterpieces and inventive reinterpretations, now we can reveal the humble dishes Heston Blumenthal orders when he dines out.
The owner of legendary British restaurant The Fat Duck (awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK) has been out and about in Sydney this week.
He chose Woolloomooloo Wharf hot spot Manta Restaurant and Bar to sample some of Sydney’s best seafood.
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Far from the molecular cooking gels, meat fruits and edible sand that he’s known for, Blumenthal started his meal with oysters and spangled emperor (that’s an Aussie fish) carpaccio.
Ceviche Port Philip bay scallops with lime chilli and fennel and blue swimmer crab lasagne were also on the menu.
But his experienced palate wasn’t too posh to order the humble pumpkin, pine nut and goats cheese arancini and chargrilled baby corn in the husk with WA scampi.
The 52-year-old world-renowned chef must have been happy with his meal, posing for a photo with the restaurant’s Head Chef Steve Hetherington and Executive Chef, Daniel Hughes.
Blumenthal was in Australia last week to film the Grand Finale of MasterChef Australia in Melbourne.
“It is a very special show that I’ve had a lot of fun being part of over the years,” he told Confidential during his visit. “This time I’m back to celebrate its 10th anniversary and I promise this finale is going to be a big one.”
Blumenthal wouldn’t give much away about the challenge, saying it would just as difficult as 2016’s Grand Finale which saw the top two replicate his Verjus in Egg.
“What I can tell you is that if you thought it was a crazy challenge for Elena and Matt, what I have in store for the top 2 in this season, is pretty extreme!”