Happy Birthday Hen!!!!

[Gob]

It's still today here Meade, so you're on cue mate!!

[Gob]

We've got a table for four here for Saturday night..

Aubergine has taken the jackpot, winning regional restaurant of the year and regional wine list of the year. That has to be a record.

Chef and co-owner Ben Willis wears the mantle of being Canberra’s most lauded chef and owner of the city’s only two-hatted restaurants with relative ease.

‘‘I like not to fuss too much,’’ he says. ‘‘At the end of the day, it’s food, and people are here to eat.’’

His unfussy approach infuses the Aubergine experience. Food comes together on the plate with delicacy and forethought, delivered by a front-of-house team with warmth and intelligence.

The dining room is an elegant, light and airy two-tiered space, with floor-to-ceiling windows overlooking the Griffith shops.

Willis acknowledges it is not the most auspicious view, but says it’s all about context. ‘‘We overlook a suburban shopping centre and can do a three-course dinner for $75,’’ he says. ‘‘It’s all about exceeding expectations.’’

It was in high school that the 37-year-old first thought he might become a chef.

‘‘Back then, you had to do home economics,’’ he says. ‘‘I enjoyed it and went on to do my apprenticeship in various restaurants around Canberra.’’

A five-year stint overseas broadened Willis’s experience and on his return to Australia his first thought was to move to Sydney. But he stayed in Canberra and purchased Aubergine from James Mussillon four years ago.

‘‘The casual approach was just starting to come into play,’’ he says. ‘‘Even if you were doing refined food you could let your hair down. It’s about trying to bridge the gap. Do really good food but with the pretension and formality removed.’’

Willis manages that: his dining room is impressive enough to cater for the big night out but also relaxed enough for a casual meal. And his food embraces the classic and the modern.

He hasn’t set out to be cutting edge but he has been influenced by contemporary cooking techniques.

Dishes are deconstructed. Liquid nitrogen and sous vide are used. Rice is puffed, green tomato is jellied, and herbs are used to flavour ice-cream.

It doesn’t feel tricked up or experimental for the sake of it. Every ingredient has its place.

‘‘It’s learning how to use these techniques. When to use it, when to leave it alone,’’ Willis says. ‘‘We try to stay classic and recognisable. Our customers are not guinea pigs.’’

Aubergine, 18 Barker Street, Griffith, 6260 8666.




http://www.smh.com.au/entertainment/res ... 259u7.html

[Timster]

Sorry Hen! I am late./ I wish you a VERY VERY Happy Birthday! My computer has a cold. I had to reboot. GraTUITOUS PHOTOS of presents that I would love to convey will follow.




Love and kisses!@

[Lord Jim]

You'll have to forgive Tim.....

He's trying to unleash his inner Guido...

[oldr_n_wsr]

Happy Birthday Hen from the other side of the world (and international dateline). Hope you had a great day.

[Miles]

Happy birthday Hen. As usual I am a day late and a dollar short.

[oldr_n_wsr]

Happy birthday Hen. As usual I am a day late and a dollar short.

Hopefully Gob picked up the tab.

[Gob]

Ok, I had a great day yesterday, and for a change, no major kitchen disasters! The icing on the cake, (scuse pun,) was that my efforts were very much enjoyed.

Mother Hen paid me the great compliment of saying "Aubergine* will have their work cut out to beat that!"

Picture quality isn't great, as I have no flash, and was shooting hand held at 1600 asa.



Macarons, with horseradish and bitter chocolate filling.



Porcini mushroom consommé



"Savoury" fruit salad with fish oil dressing.



Dijon mustard and garlic glazed salmon fillets, spinach and strawberry salad with tarragon flowers,
burnt butter new potatoes, beetroot and pistachio purée and spicy yam purée



Rock melon and oloroso sherry granita.



Lemon tart.

*the restaurant we are booked in for Saturday night.

[The Hen]

I was blown away. Gob excelled himself. We will be talking of these dishes for some time.

Thanks Lover. You prepared marvelous food for me and my family to enjoy.

I am touched you took such care. Every dish was A-M-A-Z-I-N-G!

[Sue U]

I've missed the day, apparently, but let me offer best wishes for your next.trip around the Sun, Hen.

[Lord Jim]

Wow Strop, I have to say that really does look yummy....

You must have used a whole lot of bowls concocting all the sauces and toppings....(and the soup, and the dessert....)

You may not have had a kitchen disaster, but you must have had one helluva cleanup job....

[Gob]

I'm on my second dishwahser load of the morning as we speak Jim!!

[oldr_n_wsr]

I'm on my second dishwahser load of the morning as we speak Jim!!

Womens work.

[Gob]

Ah, yeah, but you give them a day off on their birthday, just to be romantic and all that...

[loCAtek]

So, how was the Hen party?

[The Hen]

So, how was the Hen party?

See my previous post.

.

[oldr_n_wsr]

Ah, yeah, but you give them a day off on their birthday, just to be romantic and all that...

Womens work is never done not even on their birthday

[Crackpot]

I'm on my second dishwahser load of the morning as we speak Jim!!

And here I thought you were bragging about your sex life again.