Set to dazzle
Still basking in the glow of his 17th ranking in Asia’s 50 Best Restaurants list, chef de cuisine of JAAN, Julien Royer, is tackling his next challenge—Noosa International Food & Wine Festival. epicure spoke to Royer and Noosa’s festival director Jim Berardo about the upcoming culinary extravaganza.
You will be involved in an eight-course degustation dinner and a celebrity chef cooking demo at the festival. What will you be cooking?
Royer: I will be presenting my Wagyu Short Ribs with Mushroom Ketchup creation at the degustation dinner. Specially created for the Noosa International Food & Wine Festival, this dish will showcase quality local produce such as Australian Beef. For the cooking demonstration, I will be preparing JAAN’s signature 55’ Smoked Rosemary Organic Egg. The egg is slow-cooked at 64ºC for 55 minutes combined with accompaniments including Spanish Chorizo Iberico, smoked ratte potato purée and fried Japanese buckwheat, and served atop smoked rosemary.
What is the challenge when cooking at such a big event?
The degustation dinner is expected to receive 120 guests from the local and international F&B industry as well as members of the public. To cater to such a large group of guests requires adequate preparation of suitable ingredients. With Australia being a large producer of
fresh superior produce and the support of two of my trusted assistants, I have confidence in showcasing our dishes in Noosa.
15 to 18 May. Log on to www.noosafoodandwine.com.au to view a slew of ticketing packages or download the free Festival smartphone app.
Excerpt from the April 2014 issue of epicure.
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