Smokey Forest – lavender smoke, porcini soil, arugula sphere
This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, porcini and almond soil, fried goat cheese and roasted garlic gnocchi.
Peruvian Inspired Filet Mignon with a Japanese Twist
Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, onion gel and tea-smoked beech mushrooms. You’ll be applying various techniques: gelification with iota and kappa carrageenan, sous vide, dehydration and smoking with tea.
Liquorice All Sorts
Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, dried mandarin segments, dried liquorice, dried rhubarb, micro coriander and black sea salt. Liquorice All Sorts is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore.
Super Aladin Smoker and Aromatizer
The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with your favorite herbs or spices by heating them gently without burning them.
Smoked Butter with Sherry Vinegar Jelly
Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this delicious smoked butter and sherry vinegar jelly. The smoked butter is sprinkled with sea salt flakes and it is served with Sherry vinegar jelly and a fresh bread roll.
Cigar Smoke Ice Cream
You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate cigar is filled with ice cream infused with cigar smoke and served with dipping spices that resemble ashes. This dish is a creation of molecular gastronomy Chef Joan Roca from 3 Michelin Star restaurant El Celler de Can Roca in Girona, Spain.
Smoking Allowed (Table Smoked Tasmanian Ocean Trout)
Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur. The ocean trout is presented in a large sealed jar filled with applewood smoke that is opened at the table. Outstanding presentation, smoke aromas, perfectly cooked Tasmanian ocean trout, the discovery of multiple flavors in the garnish and the staring of envious diners around you.
Smoked Beer with The Smoking Gun
Thanks to the versatility of the Smoking Gun we can infuse smoke into liquids. In this case I tried smoking different beers (Heineken, Corona and Guiness) with mesquite smoke. The resulting smoke flavor is subtle and adds a nice touch to the beer.
Smoked Raw Salmon with Dill Cream
Create a new experience for your diners with an excellent interactive presentation and a new combination of flavor and texture. The raw salmon is smoked tableside under a glass with mesquite smoke using the Smoking Gun.
Smoked Spinach Salad
The spinach is infused with a delicate smoke aroma using the Smoking Gun. Surprisingly delicious! The salad also has rosemary, dried cranberries, caramelized pecans and feta cheese. Wow!
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