Australian wagyu hanger with pomme purées, Cipollini, Pickled roasted maitake & habanada brandy reduction
Could not form the potatoes into quenelles for the life of me. Regardless, please critique
by BogesMusic
7 Comments
jorateyvr
Just do 1 quenelle of the puree. This dish doesn’t. Need to be the level of pretentious you aimed for. Good cook on the meat though
fiberonebar3
Yum that meat looks amazing!
edrftygth
Agree with u/jorateyvr.
You overcomplicated this plating by making it so symmetrical… think of approaching it way more organically with odd numbers of clustered components and a little asymmetry.
It will look way more refined and less dated.
skaboosh
The cipollini kinda looks like roasted larva
Philly_ExecChef
Meat looks good. Cippolini look like pill bugs
squashedfrog92
The wagyu looks stunning, I want to devour that immediately!
The cipollini would benefit from being slow braised to caramelise rather than brown. At the moment it looks a little unpleasant.
If you can’t quenelle the mash then maybe take a more rustic approach and pile it, to be topped with the pickled mushrooms.
Either use the brandy reduction as a base for plating or provide it in a separate jug.
Flavours sound stunning, just a little over complicated without the finesse for now.
yells_at_bugs
You are doing too much with beautiful ingredients and flavors. Don’t lay your accompaniments out like hopscotch, let them speak for themselves. The steak is gorgeous and is beautifully boosting everything else on the plate, so no need to be pretentious in the details. The cipollini look very underdone; caramelize them puppies! It also wouldn’t be a sin to have the serving of potatoes in a single spot with the maitake flowering off of it. The reduction looks lovely, but don’t be scared to drizzle a bit on the potatoes. Nothing wrong with a comforting dish. But yeah, cook those onions more and maybe hit them with some red wine or balsamic.
7 Comments
Just do 1 quenelle of the puree. This dish doesn’t. Need to be the level of pretentious you aimed for. Good cook on the meat though
Yum that meat looks amazing!
Agree with u/jorateyvr.
You overcomplicated this plating by making it so symmetrical… think of approaching it way more organically with odd numbers of clustered components and a little asymmetry.
It will look way more refined and less dated.
The cipollini kinda looks like roasted larva
Meat looks good. Cippolini look like pill bugs
The wagyu looks stunning, I want to devour that immediately!
The cipollini would benefit from being slow braised to caramelise rather than brown. At the moment it looks a little unpleasant.
If you can’t quenelle the mash then maybe take a more rustic approach and pile it, to be topped with the pickled mushrooms.
Either use the brandy reduction as a base for plating or provide it in a separate jug.
Flavours sound stunning, just a little over complicated without the finesse for now.
You are doing too much with beautiful ingredients and flavors. Don’t lay your accompaniments out like hopscotch, let them speak for themselves. The steak is gorgeous and is beautifully boosting everything else on the plate, so no need to be pretentious in the details. The cipollini look very underdone; caramelize them puppies! It also wouldn’t be a sin to have the serving of potatoes in a single spot with the maitake flowering off of it. The reduction looks lovely, but don’t be scared to drizzle a bit on the potatoes. Nothing wrong with a comforting dish. But yeah, cook those onions more and maybe hit them with some red wine or balsamic.