Memorable dishes from 2010

This year saw a number of food adventures including being lucky enough to book in to NOMA in Copenhagen before it was elevated to world number 1 spot, but then eat there after it achieved that honour. We also revisted New York after a two year absence to further explore the East Side, the Lower East Side and Brooklyn.

We also travelled to Helsinki, France, Bangkok, Hong Kong, Los Angeles, San Francisco, New York and Paris during the year as well as various trips within Australia.

Here are some of the highlights.

Steamed vongole with tashiminori rice polenta - Garagistes

 Itís obvious really Ė sit steamed clams on house-ground rice, let the juices seep into the rice and use the clam shells to scoop it all up.  So why didnít someone else think of it.

103 Murray St, Hobart. Tel. 03 6231 0558 (Reservations Sunday lunch only). Dinner Wed Ė Sat, lunch Fri.

Note: Garagistes closed in 2014 after four and a half years as the top dining destination in Tasmania.

Flowery crab with aged Shaoxing wine and chicken oil - The Chairman

 This dish is destined to be a standard at The Chairman in Hong Kong. Our ultimate crab dish. First the delicious meat, infused with Shaoxing wine, and after the freshest of rice noodles to soak up the braising liquid, by then mixed with crab juices and roe.

18 Kau U Fong, Central, Hong Kong. Tel. +852 2555 2202. Lunch and dinner daily.

Gnocchi with sage butter at Hearth in New York

Hearth has established itself as a great dining destination in New York's East Village. Eating this gnocchi was a very dangerous thing to do. For the rest of our lives no other gnocchi can surely even approach its lightness and pure, elevated heights.

403 E 12th St, New York. Tel. +1 646 602 1300. Dinner daily.

Poached striped trumpeter and onions at Peppermint Bay, Tasmania

Peppermint Bay lies a 45 minute pleasant drive south of Hobart. Unexpected pleasures. We had no idea how suited to poaching this fish could be and were equally surprised and delighted with the success of the accompanying homage to onions.

3435 Channel Highway, Woodbridge, Tasmania. Tel. 03 6267 4088. Lunch daily, dinner Thur - Sat.

Razor clam with fennel, herbs and ramson cream at Kodbyens Fiskebar, Copenhagen

Two long razor clams sat beside a small salad of herbs and fennel. Dots of ramson cream annonted the clams. These were extraordinarily fresh and vibrant and the disparate components all served a purpose on the plate. Everything we ate here was exceptional. The casual atmosphere in this vibrant restaurant belies the care and attention given to the ingredients.

Flśsketorvet 100, 1711 Copenhagen, Denmark. Tel. +45 32 15 56 56. Lunch Sat - Sun, dinner daily.

Chicken stock skin and herb snack at Noma in Copenhagen

 Pretty much everything from our meal at Noma could be on this list. Weíve chosen this snack in recognition of the sheer ingenuity in making something so delicious, delicate and beautiful from what everyone else throws out.

Strandgade, 93, Copenhagen, Denmark. Tel. +45 3296 3297. Lunch and dinner Tue Ė Sat.

Meat meets fish at Kuurna, Helsinki

A short visit to Helsinki was rewarded with a meal at Kuurna. This restaurant is quite small and the menu is quite short - but this is a positive rather than a negative. there were only three starters and three main courses the night we dined here but each dish was clever and based on very fresh ingredients - what more could you ask for. We had two meat dishes and two fish dishes and they were all extremely tasty. Make sure you ask for the Cellar wine list which has some of the classics of the natural wine movement hidden away including a selection from Jura superstar, Ganevat.

Meritullinkatu 6, 00170 Helsinki. Tel. +358 10 2818 241. Dinner Mon - Sat.

Beef 7 Ways at mŠ pÍche, New York

 Ok itís not a dish, itís a very coherent feast. If we had to choose one element it would have to be the mighty braised beef shank that brought us to our knees.

15 West 56th St, New York. Tel. +1 212 757 5878. Lunch and dinner daily.


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Our book recommendation

This week we recommend the excellent book by Marco Canora, a chef whose food we admire having eaten his food at Hearth and Terroir.