My philosophy is a simple one—only the finest ingredients, don’t accept second best, keep the food simple, and cook with uncompromising techniques and consistency.
Over the years I have worked for some of the best chefs and 5-star hotels (top 100) in the world, while travelling and working in 6-7 countries (some third world). I have gathered a huge repertoire of recipes, cuisines and cooking techniques which always taught me to keep the punters interested. Light and healthy or rich and robust, but if you yourself wouldn’t eat it then don’t serve it.
I’ve seen many types of cuisines come and go, eg classical, nouvelle, global, pacific rim, bush tucker and east meets west, just to name a few. I’ve made countless friendships which I value dearly along the way. I feel I’ve achieved a huge amount in my career.
Now pretty well established here on the southern coast of NSW, I believe Kitchenboys is leading the way with other food establishments in providing locally produced foods to the local and visiting customer base that frequents our venues. Kitchenboys has some really exciting times ahead and we’re looking forward to revealing all in the new future.
4 large quinces, peeled, cored and each cut into 8 wedges
250 ml white wine vinegar
500 ml water
6 tbsp mild honey
In a spice bag:
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp cardamom pods crushed
½ tsp allspice berries
½ tsp cloves
1 cinnamon stick
2 bay leaves
1 red chilli split
2 inch piece ginger peeled and sliced
Place the quinces in acidulated water until you are ready to cook, to avoid discolouration.
Place all liquids and spice bag tied to the handle in a large pan and bring to the boil, lower heat and add quinces, then simmer for 25-45 minutes until soft and tender. Be careful not to overcook them or they will start to disintegrate.
Using a slotted spoon, carefully place into warm sterilised jars and pour the poaching liquor over them so the fruit is completely covered.
Seal and store in a cool dark place for at least 4 weeks before using.