On the menu: Tempura linefish with sushi rice, avocado, sesame, wasabi mayonnaise & spiced lemon dressing
On a recent visit, we found this dish to be a real standout, both on the plate and in its precision of flavour. What was the inspiration behind it?
Chef Richard Carstens: In 1993 I was working for my mentor, Ralph van Pletzen, at a restaurant called Ralph’s in Stellenbosch, and he was the one who introduced me to a lot of aspects of Asian cuisine, like Indonesian, Chinese and Thai.
In those days not everything was readily available on the Internet, but there were these amazing magazines like Vogue Entertaining, and I was always drawn to Japanese cuisine, which was really coming to the fore in Australia. So I went to Australia around ’97-’98, and lived in Melbourne for that period, working for a chef who was into French-Japanese fusion, or Franco-Japanese cuisine. When I came back in ’98 I was working at Le Provençal restaurant in Franschhoek (now Grande Provence), and that’s where I started Franco-Japanese cuisine. There’s one dish from that era, the “Franco-Japanese interpretation” of oyster, prawn, calamari, and linefish, which I still do an evolution of every year (sometimes with up to three different versions, like when I was working in at Lynton Hall,* where we changed our degustation menu every night). Continue reading “Story of a Plate: Tempura Linefish at Tokara”