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October 21, 2017 welcome [member login]

How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

Bring a Friend

If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

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We always value your feedback.

What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Moore to Food 

Michael Moore

English born, Michael Moore is one of Australia’s most experienced and respected chefs. He is highly regarded within the food industry for his depth of knowledge, endless energy and motivation. Now 26 years into a career spanning two continents, Michael has owned and managed numerous top restaurants both in London and Sydney; earning critical praise on both sides of the globe as well as a number of coveted chefs’ hats from the Sydney Morning Herald’s Good Food Guide. Today, Michael is chef/owner of O Bar and Dining high above the harbour.

All of the dishes in this book have been created to inspire you to cook and think about food. Each dish has a strong design focus, integrity of raw product and season, a range of textures and colours. They are dynamic and should firstly delight the eye and then excite the taste buds.

Attention to detail is his trade mark and Michael leaves nothing to chance. All the ingredients are here for a great dinner party or meal - start with a weekend brunch, move through lunch and then finish with his original cocktails, canapés and tapas. Mouth watering delicacies of seafood and lamb are the precursor to sumptuous desserts, petit fours and a cheese course brimming with flavour.

Photography: Graeme Gillies
Published by New Holland RRP $49.99

Check HARBOURView MAGAZINE for more recipes from Accoutrement every month.

Panfried Snapper Fillets with Lemon Butter

Panfried Snapper Fillets

Panfried Snapper Fillets with Lemon Butter

Serves 6

6 x 200g snapper fillets, skin on
Sea salt and pepper
Zest of 1 lemon
3 tablespoons extra virgin olive oil
Lemon butter sauce
150g unsalted butter
100ml cream
Zest and juice of 1 lemon
bunch fresh chives, chopped
Potato mash to serve

Score snapper skin and rub with salt and lemon zest. Heat oil and cook snapper for 2–3 minutes. Remove and keep warm. Add cream to a small saucepan, bring to the boil and simmer for a few minutes to reduce. As cream begins to thicken, remove from heat and whisk in the cold butter. Add lemon juice and zest, stir in chopped chives, season to taste. Serve snapper with potato mash and drizzle over lemon butter sauce.

 

MASHED POTATO WITH DOUBLE CREAM AND BUTTER
Serves 4
500g desiree or scorpion potatoes
150g rock salt
120ml cream
125g unsalted butter, diced, plus
extra for garnish
Salt and pepper
Pinch grated nutmeg
40ml double cream

Preheat a moderate oven to 180°C. Score the skins of the potatoes with a sharp knife. Lay them in a baking tray sprinkled with the rock salt and bake for 1½ hours, or until soft. While still hot, hold them in a tea towel and scoop the potato out of the skin. Press through a fine sieve or potato ricer. Place mashed potato into a small saucepan and stir with a wooden spoon. Pour in cream and butter; adjust seasoning with salt and pepper and nutmeg. Serve with a small knob of butter and some double cream poured over the top.

Roasted Mushroom and Onion Soup with the best Garlic and Parmesan Bread

Roasted Mushroom and Onion Soup with the best Garlic and Parmesan Bread

Roasted Mushroom and Onion Soup with the best Garlic and Parmesan Bread

Serves 4-6

1kg mixed mushrooms,
such as field, button, Swiss brown and oyster mushrooms
400g small brown onions, peeled and quartered
3 cloves garlic, halved
3-4 sprigs fresh thyme
50g butter, diced
60ml olive oil
Salt and pepper
1 teaspoon porcini powder
250ml white wine
1.5 litres chicken stock
250ml cream

GARLIC AND PARMESAN BREAD
3 bulbs garlic, cut in half, skins on
275g softened butter
1 large sourdough loaf
1 tablespoon chopped parsley
100g parmesan, grated

Preheat oven to 180°C. Place mushrooms, onion, garlic, thyme into a roasting tray. Over the top of the vegetables, scatter diced butter and 1½ tablespoons (20ml) of olive oil. Season with salt and pepper and roast in oven for 35–40 minutes or until mushrooms and onions have softened and caramelised.

Heat remaining oil in a large saucepan over medium/high heat and add roasted onion, mushroom and pan juices to pan; cook, stirring for 2–3 minutes. Stir in porcini powder and white wine and cook for a further 1–2 minutes or until alcohol has evaporated. Add in stock, reduce heat and simmer for 20 minutes. Purée soup with a blender until smooth. Return soup to pan and bring back to the simmer. Add cream and season to taste.

Place garlic halves, cut side down, onto an oiled roasting tray and roast for 40 minutes in oven until softened and caramelised. Remove and cool before squeezing out roasted garlic flesh from the skin. Mash in a bowl and season with salt and pepper. Stir through softened butter and chopped parsley then set aside. Slice the loaf half way down from the top, keeping the base of the loaf intact. Push garlic butter into the cuts and then sprinkle parmesan into the slices and then over the top of the loaf. Place onto a baking tray and bake for 15 minutes or until cheese has melted and bread is crisp.

Ladle soup into warmed soup bowls and serve with garlic parmesan loaf; tear off slices as required.