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The
Raging Lobster
created by Master Chef Ralf, Director
Kitchens, Hotel Mount Lavinia Group
The raging rock lobster has a very interesting story as
to its origination. The world-renowned culinary arts master
chef, Anton Mosimann was to visit Hotel Mount Lavinia.
The director kitchens, Ralph Vogt, in a bid to impress
the culinary master, created this lobster dish and served
it as part of a trans-ethnic meal (international dishes
cooked using mostly local ingredients). Chef Vogt wished
to give an exclusive introduction to the wonderful Sri
Lankan culinary taste in an international perspective.
He first served freshly ground pepper-crusted tuna seared
quickly in a sizzling grill and accompanied it with Dijon
mustard, soy and beurre blanc sauce. This was followed
with a loin of lamb and tomatoes slowly roasted to perfection
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and fresh curd. Then the master piece, the
raging rock lobster was served. Instead of risotto, Chef
Ralph used the local unassuming samba rice and made a
very Sri Lankan style risotto to be served with the lobster.
Then for dessert, jaggery-pannacotta
ripple and mocha butter cream tulip was served with coffee,
laced with aged arrack.
Chef Mosimann absolutely loved the smooth, creamy textured
raging lobster with the coconut flakes sprinkled on top.
The style, the fresh flavor and the presentation of this
wonderful, exotic meal simply delighted the culinary master.
View
Recipe
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Seer
Fish in Scallion & Cherry Tomato White Curry
Published in Serendib, May - June, 2005
If sushi is the culinary identity of Japan, pizza and pasta
that of Italy, then the culinary identity of Sri Lanka would
be the coconut. The coconut grated, creamed, sliced, pounded,
or just its water is the dictator of all other ingredients directing
into making the powerfully flavorful Sri Lankan culinary delights.
To do justice to this master ingredient, bojoon.com seeks the
expertise of legendary Chef
Pubilis from Mount
Lavinia Hotel. Chef Pubilis, probably the most knowledgeable
in Sri Lankan culinary arts, is renowned world-wide and has
over a 50-year career as magnificent as the elegant and historical
Mount Lavinia Hotel.
Chef Pubilis was much challenged to select a dish that justly
introduces the king of all ingredients. After all, the unique
texture and flavor that clearly defines Sri Lankan curries from
Indian curries lies in the power of the coconut. Apart from
curries, most accompanying dishes such as feisty sambols, rice
dishes and sweat meats are coconut-based, in one form or other.
After much thought, he settled on the Seer Fish in Scallion
& Cherry Tomato White Curry. This easy to prepare fish curry
is very kind on the palette and has exquisite flavors that simply
waltz with the taste buds.
View
Recipe |
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