In its classic form, nahm dtok is a Thai grilled meat salad with an abundance of herbs, a fish-sauce-spiked dressing and extra texture from roasted rice powder. This version from sAme sAame chef Ben Williamson spins a traditional salad into a contemporary share course, adding body with a bed of whipped cashew and an extra lick of fire flavour with charcoal oil.
Westholme rib cap - lightly seared and sliced - is the perfect cut for this dish. “It has the robust flavour and the right balance of marbling and bite to carry the bright flavours of the salad, and a richness which plays beautifully with the slightly sweet cashew element,” says Ben.
Ben Williamson is co-owner and chef of Agnes and sAme sAme in Brisbane, Australia, where the focus is local foods cooked over fire. “We work with the seasons,” says Ben. “We look at local farms, what products are coming up, how we can use those core ingredients.”
Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
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