Osetra Caviar

Sometimes as a chef you get to work with classic ingredients such as truffles and caviar.  In Australia ingredients such as these rarely come into the kitchen. Truffles are much more common as Australia now grows its own truffles.  Most of which are more than respectable in comparison to the European imports.  Caviar, on the other hand, is a rare treat mainly due to the cost.  At almost $4000 AUD a kilogram it is very expensive ingredient and thus isn't at all common in Australian kitchens.  I was lucky enough to recently cook with half a kilo of Osetra Caviar for a client staying at Pretty Beach House.  Below are a few photographs of the food that I prepared for the weekend.  Enjoy.

Copy of Potato blini with buttermilk whipped ricotta top with Osetra

Whipped fresh buffalo ricotta with buttermilk gave a real sour yet lactic sweetness that complimented the saltiness of the Osetra.

Copy of Giovanni Fabbri's spagetti with Osetra and chives

This was a delicious dish.  Served at room temperature, the pasta was creamy and firm a perfect foil to the salty intense caviar.

Copy of Butter poached Lobster with sweet corn emulsion and Osetra.

I slowly poached the lobster in butter at low temperature and I allowed it to cool in the butter.  Servedas a cold dish with beautiful sweet corn and basil emuslion and topped with the salty caviar.
 

Copy of Classic caviar service

Copy of Salad of hens egg with dill and Osetra

One of my favourite dishes. Once again served cold the semi soft boiled egg is topped with the caviar and served with an intense dill and onion dressing.

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