This Island of Reality

It was cold and raining in Sydney when I left that fateful day for an island in the beautiful Whitsundays hoping for a new start. Among the excess baggage I carried with me was a prized red towel, a jersey from a failed relationship, fear of people who have hurt me and most worst of all, running into the same problem to another empty feeling of self-worthlessness. But the first sight of this beautiful paradise shed away those doubts, at least as it appears to be. You can never underestimate the power of reality to seek and destroy.

The welcome letter from the company gave me an idea that this would be a different experience. Indeed, the first sight, as we approached the harbour, was a group of enthusiastic GOs waving at us for our proper welcome. In case you wanted to know, GOs stand for Gracious Organizers, to realize later that some disgruntled elements in the island would refer to as Generally Obnoxious. Anyways, the chef de village himself welcomed my arrival with a firm hand shake and gave me a warm welcome by knowing my name and designation. The smiles on the faces of the islanders, that is the GOs and GEs (Gracious Employees) shed away more of that stalker of a doubt that had pestered me since my encounter with insensitive elements of society. To my surprise, a fellow worker offered to take my luggage and carry it herself to my room. This was a very heart-warming welcome indeed, not expecting such hospitality for someone like me who didn’t arrive as a guest but rather an addition to the chocolate factory oompaloompas of the island.

A member of the cuisine team, where I would be assigned, was there to personally welcome my arrival and take me around the island. I learned later on that he was using his most prized break to do this for me. As we took a walk into the places I need to know as a new GO, everybody was waving towards our direction from afar. I turned around to see if they were referring to someone they knew from behind. There was none. It turns out they were waving at me. I could feel my bottomless pit of self-worthlessness filling up again.

Some people say that this island is Never-Never Land, or that mythical place inhabited by the lost boys who never grew old. Indeed, the lifestyle in this place is so far from reality as everyone enjoys life and the people around them unaffected by the pressures of keeping a home, having food on the table and other worries of big cities. It was a multicultural environment as well as people come from all over Australia and around the world. The only time that there was trouble in this paradise was when pirates occasionally assault the island with the corruption of grown-ups. These are times when islanders begin to compete for promotion at work, better accommodation and professional recognition. The abundance of alcohol, good times and parties also kept the islanders filled with youthful energy. Work was pretty much play. When they go out of hand, these are the times when grown-ups assault the island with liquor bans, curfews and other disciplinary actions, the most popular of which is the NBO or Next Boat Out, or simply put – You’re Fired and back to reality you go!

Yet this island, I feel, is a training ground for reality. For in this paradise, you learn to discover (or rediscover rather) yourself, acceptance of other people for who they are and deal with human conflicts which are as common as death and taxes. Most importantly, it is a place where you realize that even the ever immortal Garden of Eden has an end. And this is accepting what is to come. It is accepting reality. I will leave behind memories, both sweet and bitter, and my soul will die along with this island when it sinks to the bottom of obscurity.  Ice Berg Dead Ahead!

TEARS AT GATES: Gracious Organizers bidding farewell to guests at the ferry port, a common custom in the island

A view from the Jetty that took us Club Med Lindeman Island

A view to the beach

Inside Club Med

Club Med Halloween Party 2011

Say Cheese

More from Club Med Halloween 2011

The Club Med Lindeman Island Cuisine Team

 

 

 

 

 

 

 

Club Med Lindeman Island was a popular family attraction in the beautiful Whitsundays of the coast of Airlie Beach, Queensland.  It had a loyal patronage of members who as children yearly visited the island and now have kids of their own.  Club Med Lindeman Island officially closed on February 2012 and last batch of GOs and GEs where shipped out back to reality.

Surrounded by Fallen Leaves

I always thought that women who flirted with part-time message handlers were fugly. Well, this one wasn’t. There she was clad in her white uniform and standing between two ladies – a rose among thorns. Too good to be true.

It was an ordinary day when I set the date. The campus was a romantic place with all the Romanesque architecture and its gardens. One attraction was the statue of the querubin which was said to be the patron saint of the homosexuals. The thought was disturbing but there was just the two of us surrounded by fallen leaves, a scintillating silence and the mystique of that lone statue. I could still remember the feeling.

Act 1:

Oh, did I mention that she had a boyfriend? Yes, she had. She said that she misses him. I could still remember the cheerless expression on her face. The thought of it was sad but not tragic. It was too early to fall head over heels. At this point, the excitement of courtship was all that mattered. One time, I forgot that the car I was driving with her was color coded. Far ahead were the figures of four sloppy looking clowns (a.k.a. MMDA). They haven’t seen us so I had time to turn right and pretend to be parked in some corner of Kalayaan Street. A flyover made the area poorly lit. There was hardly anyone. She bit my right arm in a flirtatious way. I didn’t do anything. Wierd. We just talked. One night, in the middle of one of our nightly phone marathons, she said it was over between her and the boyfriend. I didn’t take that as a sign either.

Act 2:

My memory is fuzzy but I think it was a break from the career dumps that ended our story. The new direction introduced me to new friends and routines. I spent less on phone conversations and ice cream dates and more on clubbing and staying out late. We simply lost the connection, just like that. Poof! Some months later, I remembered to call her up and say hello. Actually, I kind of missed her. Her answer was an evil laugh and said she had gotten back together with the boyfriend. For some reason, that laugh failed to inspire me to rekindle an old friendship.

Act 3:

Some years passed and unnoticedly reached my late 20s. I was emotionally more mature, email had become available to everyone and Friendster had just been born. Consequently, she was among old friends I wanted to dig up. I could still remember that first email conversation.

Josh: Well, well, well! Look who we have here. =) You don’t seem to have changed, still charming as usual. How are you?

Cons: well, some things change. I am getting married in a week …

A Chef’s Take on Fine Dining Culture

Food is not just staple but a creation brought about by inspiration.  It is bringing together ingredients and colours to create a harmony of flavours that is pleasing to the eye.  It is not just substance but sustenance for our health, well being and the good life.  Lastly, every dish is a story of its creator and the history humankind that inspired it.

A sample of Nouvelle Cuisine

Don’t you wish your breakky was hot like me? Don’t yah!

 

Grilled Bean Curd Steak in Lemon Soy Jus with Grilled Onions and Parsley

Grilled Bean Curd Steak in vegetable jus with grilled onions and parsley

I have recently been touched by a series of coverage my Mercy for Animals, a non-profit organisation exposing the cruelty behind animal farming for commercial purposes. Even the methods of producing seemingly ethical milk from lactating cows deprived of their babies so humans could have them instead. How much milk do we throw away for it’s expiry date or buying too much? Baby cows are taken away from their mothers to be made into veal. Animals are like modern day gladiators. They bleed and live in slavery. They suffer from violence for the pleasure of human gastronomy and food culture. The least we can do is give them a proper life until the time of their final journey under the butcher’s knife through free range farming and ethical methods of meat packing.

Introducing my first Vegan creation inspired by French methods of cookery, nouvelle cuisine and traditional Australian using no animal-derived products of whatsoever. Grilled bean curd or more popularly known as tofu, jus made from caramelised garlic and onions deglazed with lemon juice and soy sauce, the classic Australian favourite of grilled onions and final sprinkling of chopped parsley. It is served on a bed of brown rice. Oil used was extra canola, known to have the least content of bad fat and finished with extra virgin olive oil for it’s fragrance. Mercy for Animals! Bon appetite!

Home Style Pan Grilled Steak

Home Style Pan Grilled Steak with Spaghetti in Extra Virgin Olive Oil and Parsley with Natural Jus

French Style Scotch Fillet in Red Wine Jus with Buttered Carrots and Parsley

French Style Scotch Fillet in Red Wine Jus with Buttered Carrots and Parsley

King Fish in Fennel Jus

Seared King Fish in Fennel Jus

I was told once by one of the richest persons in Manila that Modern Australian Cuisine is among the best in the world.  Modern Australian seems to be highly influenced by French and Nouvelle Cuisine.  Fish is very popular and produce is fantastic.

This dish begins with filleting the fish and cooking the bones in shallots, mushrooms, calamari and fennel to create a jus.  Keep the fennel tops until the last minute for the are splendid when crunchy.  Finish the jus with butter as usual for emulsification and a great shine.  Sear the fish in a pan skin side down first and finish in the oven.  A few snow pea sprouts would create and Edible Art.

Voila!

 

Cocktail Wings with Chilli Honey Coriander Salad with Alfalfa

Chilli Chicken Wings marinated in Tabasco and Court Bouillon with Coriander Salad in Chilli Honey Dressing and Alfalfa

Inspired by my the recipe of my father Captain Millardo Mercado Aviñante Sr.  Poach the chicken wings in Court Bouillon for 30 minutes then toss in tabasco.  Chill in the fridge overnight.  Sautee in a pan for colour.  Toss picked coriander with chilli brunoise and honey.  You can be as creative as you want for it’s plate up.

Bon Appetite!

Roast Duck in Cherry Wine Jus and Celeriac Puree

Roast Duck in Cherry Wine Jus with Watercress, Spinach and Alfalfa

It’s funny how in the world of haute cuisine or fine dining, chefs revolve around each other’s lives.  If we love Gordon Ramsay, we have got to admire Marco Pierre White who was his mentor.  The great Curtis Stone who is the face of Coles trained under Marco Pierre White.  But this dish is a creation of someone above Marco Pierre White and that is his mentor none other than Raymond Blanc.

Raymond Blanc is a well respected chef in London but his origin is French.  According to Wikipedia, Mr Blanc began his career by accident.  He was fired from his Michelin star restaurant in France as a waiter when he offered advice to the chef on how to cook.  Raymond ventured into London with only a few pounds in his pocket.  That was the 1970s when French was still the official language of Europe.  Mr. Blanc walked around the British capital with a notepad.

This is another dish of the menu of The Wise Tapas Bar and Restaurant which has repositioned itself as a lounge and bar with the description of Health, Well Being, The Good Life.  Roast Duck in Cherry WIne Jus and Celeriac is Nouvelle Cuisine which seems to have originated from the British who are in turn heavily influenced by French Haute Cuisine.

On a pan on high heat, brown the whole duck breast down first and all the way around then place in a hot oven of 180 degrees Celsius for 30 minutes.  On a sauce pot, sauté some shallots, mushrooms and a bit of thyme and deglaze with red wine.  Put the cherries and reduce for about five minutes to thicken and pour beef stock just enough to bulk it up without compromising the consistency.  Reduce for another five minutes and take out the fire.  Put knobs of butter to emulsify further and give the jus a shine.  On a sauce pot, simmer some court bullion of thyme, shallots and mushrooms and blanch some spinach, watercress and parsley.

On another sauce pot, boil some celeriac in milk until soft.  Pierce a small knife through the celeriac and it goes through easily means it’s ready.  Drain in a colander.  Place the pot on low heat over the stove and put a lot butter.  Put the celeriac crush it with a masher to make a puree.  Season with lots of salt and a bit of white pepper to taste.  Do not put cream and definitely not too much of the white pepper!

All our ingredients are done.  We are ready to plate up.

On a pasta plate, create a bed of blanched spinach and place some sliced duck meat on top.  Pour some of the red wine jus until you create a mini pool.  Create a gurnard of the celeriac puree and place on the jus just barely floating.  Garnish with Alfalfa.

Voila!

Roast Pork Belly in Garlic Wine Jus with Crispy Leeks and Coriander

Roast Pork Belly in Garlic Wine Jus with Crispy Leeks and Coriander

Many people remember Gordon Ramsay only for his crushing persona in Hell’s Kitchen.  Most haven’t seen his soft side in programs like Gordon’s Great Escape and The F Word where he raised two pig girls on his own for its meat.  It was a very touching series as he learned the realities of cruelty in commercial animal farms and of course having to butcher his own babies in the end after great times together.  It was a very heart breaking scene as Gordon’s wife and kids said goodbye for the last time to their adorable pets as they went away to their final destination under the butcher’s knife.  Take a peek on YouTube here.

Inspired by these scene and another of Gordon’s cooking show on YouTube, I created this dish as part of the menu I wrote for The Wise Tapas, Bar and Restaurant.  I added crispy leeks and coriander to the final dish as pork belly in Melbourne is known to be Asian inspired.

Scour the skin of the pork belly and season with lots of salt and I mean A LOT.  The caramelisation of the salt with the skin would be phenomenal.  Crack a little bit of pepper on the skin and I mean a little bit.  Seasoning, despite it’s over used term of “to taste” is not to put flavour into the dish but rather to bring it out naturally from the ingredients and in our case the meat.  In a hot pan on high heat, brown the pork belly skin down first then on all sides.  On a roasting tray, lay about four halves of whole garlic cloves and a bunch of thyme to serve as a rack.  Lay the pork belly and place in the hot oven at 160 degrees Celsius for about four hours.  This would make the meat nicely soft and contradict the crisp rind on its final cooking phase.  Take out of the oven and remove the pork belly and set aside.  Place the roasting tray on the stove at high heat and deglaze the glazed garlic and thyme at the bottom of the rack with white wine.  Once you form a jus, take out of the heat and place knobs of butter to emulsify and make a nice shine.  Place the pork belly on a tray and place another on top and put heavy items on top such more containers filled with water.  Chill in the fridge overnight.

On a deep fryer, fry some julienne leeks until it gains some colour.  Take out immediately.  Do not wait for it to develop your desired colour as they will continue to cook more after being taken out of the oil.  Place over paper towels to drain.  Place in a plastic container and put aside on room temperature.

Take out the pork from the refrigerator and slice the pork belly into portions 2 x 3 inches.  Place in the oven again for about ten minutes.  In a pasta plate, carefully place the pork belly and pour some of the garlic jus which you can reheat by placing it in a plastic takeaway container and float on a simmering pot.  Toss crispy leeks with picked coriander and place over the pork belly.  Presentation in everything.

Pork Belly in Garlic Wine with Crispy Leeks … Done!

Special acknowledgement to Mr Gordon Ramsay.