Gourmet Guest Series

Published on 14 September 2017

Some of Australia's most loved chefs, cooks and food personalities come together for our Gourmet Guest series.

On the last Thursday of each month, our Gourmet Guest will create a delectable dish in a live demonstration, showcasing the best seasonal ingredients in the heart of our fresh food precinct. Pick up a recipe card and learn the tips and tricks to replicate gourmet cooking at home for your family and friends. 

We're pleased to announce Reynold Poernomo as our Gourmet Guest for October.

Reynold Poernomo

Thursday 26th October | 10am & 11am | Fresh Food, Level 1 (between Bread Top and Jamaica Blue)

Reynold Poernomo, our next Gourmet Guest, earned his reputation as the ‘king of desserts’ and a crowd favourite on MasterChef 2015. He mastered the fine line between savoury and sweet to deliver stand-out dishes, like his signature coconut panna cotta that wowed the judges and won over the food loving audience at home.

Since then he’s moved from strength to strength. At just 23, the talented young chef has just opened his third restaurant in Sydney, Monkey’s Corner, with brothers Ronald and Arnold, and Mum Ike. Reynold’s first spot, dessert bar KOI (or Kids of Ike) is wildly successful, incorporating a fine diner upstairs and a patisserie café downstairs. He even runs a cooking school with Mum Ike, teaching dessert making and baking to inspired home-cooks.

Like the menu at KOI and his other venues, Reynold is inspired by seasonal flavours and colours, often melding vegetables and herbs into sweet dishes to the surprise and delight of his customers.

On Thursday 26th October Reynold will be demonstrating how to make a delectable dessert of strawberries with sable and meringue, perfect for spring Check out our chat with Reynold, download the recipe card or view the recipe below.

 

Why did you choose to make strawberries with sable and meringue for Gourmet Guests? And what makes your version different?
It’s not only seasonal but great to do at home. You’ll see how versatile it can be from it being a plated dessert to small canapés for a dinner party. 

You use a lot of seasonal produce in both KOI kitchens and Monkey’s Corner – what are you looking forward to using in spring?
I love Spring, it’s just the season of colours, everything bright and fresh. Being able to finally use berries, fresh herbs and of course edible flowers. 

You work alongside your brothers, what’s the family dynamic like in your kitchens?
We work in unison but in different areas that we most specialise in, that way we cover everything that is essential to running a good restaurant. Of course we fight here and there but to work in separate areas help avoid that drama. 

Your parents both come from a foodie background, but encouraged you and your brothers to pursue different careers – what brought you back to food?
Well I tried to take up Science and a bit of medical, but I couldn’t stand the daily grind to hit the books. Never been great at academics, always constantly failing a subject or two. Instead I’d just go home, study modern cooking and food, always trying to impress those around me. From there it became a serious hobby. 

What is one dessert people can master at home that will still impress?
The soufflé, it shows skill and technique from utilising such simple ingredients. Also nothing beats a good classic.

Your Instagram feed is amazing – what’s the secret to creating Insta-worthy desserts at home?
I wouldn’t say its THAT amazing, but I guess just use good lighting, bright food and proper angles… Also don’t use too much filtering or edit the hell out of it. 

What’s one flavour combination you didn’t expect to work? 
Recently it is burnt cured egg yolk with coconut and mango. Coconut and mango is a given easy combo, but to add a salty and savoury component took it to another level. 

What is your one ‘can’t live without’ ingredient, and why?
Salt… It’s important for both savoury and sweets, it not only opens up the palate but brings flavours to life.

Where do you look for inspiration?
I read a lot of cook books, look at imagery or dine out. If those don’t work I’d work with a theme and use that as a guideline. An example would be colour, if purple I’d choose flavours and ingredients that can work with purple ingredients. 

Your life seems to have changed a lot since MasterChef – what’s been the most exciting thing? And what’s been the hardest?
Opening three venues have been exciting, it’s always nice and refreshing to do something new. The hardest would be that I came from a non-professional background, thrown into the deep-end. Although that taught me a lot and I learnt fast. Especially with my brothers guiding me, now I’ve gained skills beyond to just cooking. 

Strawberries with Sable and Meringue

 

White Chocolate Lime Mouse

  • ½ Gelatine sheet (titanium)
  • 360g Cream
  • 100g White chocolate
  • 75g Lime juice (Zest limes and reserve)

Soak gelatine sheet in cold water until soft. Remove and squeeze out excess water, set aside.

Place half the cream into a saucepan and bring to a simmer. Pour over white chocolate while whisking. Then stir in lime juice until well combined.

Stir in rest of the cream, then lastly add in gelatine until dissolved.

Set aside in fridge until needed.

Once set, whisk in stand mixer until it is medium

 

Sable Breton

  • 80g almond meal
  • 200g plain flour
  • 80g icing sugar
  • 105g unsalted butter
  • 1 pinch salt
  • 1 egg

Place butter, icing and salt in a stand mixer with a paddle attachment. Mix until fluffy.

Slowly add in egg to emulsify.

Add almond meal and flour, mix until a dough is formed. Wrap with plastic film and rest for 1-hour.

Roll the dough in-between two baking paper until 0.5-1mm thick. Cut out circles with ring cutter. Place in freezer for 5 minutes. Then remove excess dough around
the circles.

Bake in oven at 160C for 12 minutes or until golden brown

 

Macerated Strawberries

  • 250g strawberries
  • 50g sugar
  • ½ vanilla pod 
  • Juice of half a lemon 
  • 20ml rose water - 20ml
  • 15ml Soho (lychee liqueur)

Finely dice strawberries, then combine all the ingredients together.

Wrap with cling film and allow to sit in fridge for up to 1 hour.

Once liquid starts to surface, strain and reserve the liquid. Set aside both items until needed.

 

Italian Meringue

  • 110g egg whites (3 eggs)
  • 220g sugar
  • 50g water

Place egg whites in a stand mixer with whisk attachment.

Meanwhile combine sugar and water in a saucepan and cook until it reaches 119C.

At 115C, start whisking the eggs. 

Bring sugar to the mixer and slowly trickle the hot sugar into the egg whites, gradually speeding up.

Whisk until meringue cools down completely. Transfer to a piping bag and set aside until needed.

 

Garnish

  • Kaffir limes leaves finely cut
  • Lime zest
  • Strawberries
  • Edible flowers
  • Extra virgin olive oil

Pipe a dollop of the mousse in the middle of the plate.

Create a well in the middle of the mousse and place a spoonful of the macerated strawberries in the middle.

Cover the top with the sable and pipe dollops of meringue on top of the sable.

Blow torch the meringue until golden and place slices of strawberries on top of the meringue, lime zest and the fine slices of kaffir lime leaves.

Place a few spoonfuls of reserved strawberry liquid around the base of the mousse and a few drops of olive oil.

Garnish with edible flowers.

 

Check out our exciting line up of Gourmet Guests for the coming months: 

Thursday 23rd November  |  Diana Chan

Thursday 21st December  |  Justine Schofield

Previous Gourmet Guests

Thursday 28th September  |  Julie Goodwin