Kenneth Culhane uses the GF-36 Global Vegetable Chopper to prepare spring vegetables and herbs with crapaudine beetroot, Dorset wasabi and beurre noisette
Kenneth spent his stage at Jean Georges in New York City, one of the best restaurants on the east coast of America. Now Head Chef at the family-run Dysart Petersham in Richmond, Kenneth uses his signature blend of traditional styles with Asian flavours to create fantastic dishes that have won him and the restaurant great acclaim. Kenneth is also a member of the Slow Food Chef Alliance, actively promoting good quality local and sustainably produced food.
Kenneth uses the GF-36 Global Vegetable Chopper to prepare spring vegetables and herbs with crapaudine beetroot, dorset wasabi and beurre noisette.
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Ingredients
- 3 asparagus spears
- 12 broad beans
- 1 crapaudine beetroot
- 100g black mooli
- 4 noirmoutier potatoes
- 6 fresh radishes with their leaves
- 4 sprigs chickweed
- 6 burnett leaves
- 6 mace leaves
- 2 sprigs wall pepper
- 6 rocket flowers
- 6 sprigs ice lettuce
- Dorset wasabi
Method
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