hosted by FlavourExpats by Backdoor Kitchen
AUSTRALIA VS JAPAN
So far, so close. Alex, the co-founder of The Pickled Fork, travelled the world to refine his cuisine never losing his origins: he cooked for the Royal Family and President Obama still managing to keep alive his childhood food memories from the small coast town of Port Lincoln, South Australia. Erica was born to a Japanese and a French couple who are in love with food, she cooked her way through Okinawa signature twist on American Tex Mex and combined it with her passion for Tacos. This is how she found Tacochu street food stall and her Hackney based supperclub.
None of this series chefs has ever been so far and yet so close to each other as travelling through cooking cultures is what Alex and Erica do better, never compromising on their roots. Come and meet them! The destiny of world cusine is up your fork!
Complimentary glass of Prosecco offered by the BackDoor Kitchen
Starter - Squid!
JAPAN: Tempura squid salad with Aonori (Japanese edible green seaweed), Wasabi mayo and Erica's mind blowing Japanese dressing
AUSTRALIA: Pork cheek and belly stuffed squid, charred leeks, pickled cauliflower, parsley juice, squid ink crisp, rapeseed oil and grains. Salivating already?
Main - The ultimat meat galore!
JAPAN: Wagyu beef, shiitake, tofu, yam noodles and garland chrysanthemum, quail's egg Sukiyaki (slowly cooked stew) served on a bed of rice. Wagyu beef is bred in a specific area in the north of Wales. The name of this variety literally means "Japanese beef". This is becuase this breed is the same as famous (and rather delicious) Kobe beef, regarded as the best quality meat in the world. This is Erica's gift to Flavour Expats.
AUSTRALIA: Kangaroo pie (yes, really, and it might jump off the table), bush tomato (an Australian cousin of tomato as we know it) preserve, shoots and leaves, wattle seed (edible seeds used as food by Austrialian Aborigines) vinaigrette.
A Japanese delight followed by an authentic Aussie sweet adventure.