The staff at our restaurant organised a “New Year Dinner”, a chance for all of us to sit down and relax after the long festive season.

It not uncommon for people to have their “Company” dinner after the festivities, especially if they have to work through them.

It was nice to go out and unwind, and be on the receiving end of the kitchens.

Seeing as we live in “Sherry Country”, our first drink of the evening was a fine Fino.

Eagerly waiting for the food…

Saki spends some quality time with his cigar.

It was a great evening, which went on in to the early hours. It was also a good time to spend with Saki and Sen before they head off to Thailand and Laos for their holidays.

The next day…back in the kitchens…

Shallots and Garlic just out of the oven.

Hot steam releasing the aroma of the roasted bulbs is truly inviting. The flavour completely changes when roasted, the strong flavours are toned down, and the natural sweetness is released.

Tomatoes are roasted to get the same effect.

When cool enough to handle, they will be added to the Shallots and Garlic and a few other ingredients and be turned in to our “Jéow Mhak Lhen”, or Tomato Chutney, which will be used as a garnish for one of our new additions to our menu. “Ping Gai”.

For our Amuse Bouche we decided to use Foie Gras, covered with a Smoked Duck Larb-Tartare. The Larb-Tartare is made with Home Smoked Duck Breast, so it is not raw. It is mixed with traditional Tartare ingredients (minus the raw yolk), plus some shredded Lime Leaves, Shallots, Coriander and Roasted Rice. Served on top of toast, it should be eaten in one mouthful, so that the ingredients get a chance to “get to know each other”.