Bush Inn Bar &Amp

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- Char Grill & Ribs - All mains are served with your choice of 2 sides & sauce @ no extra charge. *Conditions Apply The Smaller Rump - 250gm . $20 The Popular Rump - 400gm . $26 The Bush Inn Big Fella Rump - 600gm . $32 The Maximus Rumpus - 1kg . $39 Rib Fillet - 300gm . $33 Eye Fillet Mignon . $35 A prime cut eye fillet wrapped in bacon & finished with home made garlic butter. The Porterhouse - 350gm . $33 Finished with caramelized onions The Carpetbag Steak . $40 The porterhouse stuff with oysters Just Ribs - 650gm . $38 Full rack of pork ribs marinated in our secret smokey BBQ sauce Half Ribs & Rump . $38 Half rack of pork ribs with a 250gm rump steak. Full Ribs & Rump . $43 Full rack of pork ribs 650gm & a 250gm rump. - Specialty Dishes - The Mixed Grill . $35 250gm Rump, Beef sausage, Beef rissole, 2 x fried eggs, bacon & grilled tomato. Crumbed Steak . $16 Aussie classic... Rump steak crumbed with Chips & Gravy Criterion Beef Rissoles . $17 Three of our own in house made rissoles on potato mash & bush Inn gravy Criterion Beef Sausages . $17 Three of our own in house made sausages served on potato mash & bush Inn gravy. Aussie Pie Floater * . $15 Made In-House, 100% Beef, Bacon & Mushroom pie with mushy peas & Bush Inn gravy - Sides not included Spaghetti Bolognaise * . $16 Very Traditional on premises made topped with shredded parmesan - Sides not included Lasagne Lorraine . $16 100% beef. Made on the premises. Just like Aunty use to make. Lamb Shank 400gm . $28 Oven baked in a vegetable stock & served on potato mash, drizzled with a red wine jus. Chicken Kiev . $22 Made Fresh In-House, Infused with garlic butter, panko crumbed Chicken Parmigiana . $22 Made fresh in-house, panko crumbed, melted cheese, bacon and our secret parmy sauce. Americana Chicken . $24 Grilled Breast Fillet, Honey Mustard Sauce, bacon, mushrooms & melted Cheese.

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Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
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Master Index Issue 1− Present Index
MASTER INDEX ISSUE 1− PRESENT INDEX 12-minute carrot & prune cake 9:116 Alexa’s almond bread 144:114 NOTES 25 herb & spice Indian lamb curry Alex’s goulash soup 76:16 138:176 Algerian fish soup 87:100 This Cuisine index is about 60s fruit punch 2:83 Algerian-inspired hogget patties with 300 pages and counting, so 90s peach melba with raspberry couscous & date salad 144:104 anise sorbet 24:57 Ali nazik (smoked eggplant puree it is best used on a computer with lamb & yoghurt) 139:44 - definitely not for printing! Alice Waters’ beetroot & orange salad 91:114 To search for a specific word, Alice Waters’ olive oil & sauternes cake A bit of skirt 78:69 with dried figs & thyme 58:53 use the “find” function in the menu, or press “ctrl + F” Abbot’s delight 47:88 Alino (grilled fish dressing) 93:102 Absinthe, oranges & limes marinated Alioli 150:64 in Windows on a PC or in absinthe & mint 93:94 Alion (grilled fish dressing) 93:102 “command + F” on a Mac. Absolut berry punch 77:142–3 Alison’s bread 5:59 Ace of hearts party nibbles Alister Brown’s scallop Yorkshire You can browse by (scallops) 7:32 puddings with tobiko 83:124 category, as recipes are Aceitunas fritas (fried olives) 93:101 Alkha’s lamb samosas 103:121 Aceitunas negras alinadas (marinated All-back 61:86 listed under key ingredients black olives) 24:38 All-in-one chocolate & walnut and/or categories (eg Aceitunas verdes alinadas (marinated cake 152:36 “asparagus” or “pasta”), green olives) 24:32, 24:38 Almonds or you can look up a recipe Acquacotta bianucci 62:104 Alexa’s almond bread 144:114 under its full name.
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November 2020 November 2020 Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing
Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Banshee Sauvignon Blanc 2017 Broiled Tilapia with Mustard-Chive Sauce We started Banshee Wines in 2009 at a bar in the Fish Dogpatch neighborhood of San Francisco. With money • Vegetable oil cooking spray borrowed from our friends and family, Banshee Wines was launched with eight barrels of coveted Sonoma • 4 (5 to 6-ounce) tilapia fi llets Coast Pinot Noir. Our initial intent was to make wines • Extra-virgin olive oil, for drizzling that tasted like the best California had to off er, but were priced so that everyone could enjoy them. • Kosher salt and freshly ground black pepper Sauce: Today the Banshee Wines mission remains the same as it was in those early days – to craft distinctive wines • 1/4 cup plain, full-fat Greek yogurt that over-deliver in every possible way. • 2 teaspoons agave nectar or honey Our sauvignon blanc comes from a combination of • 1 teaspoon Dijon mustard vineyards in the Russian River and Sonoma Valleys. • 1/4 cup lemon juice (from 1 large lemon) The warm days and cool evenings of these regions are perfect for our style of sauvignon blanc: fruit-driven • 2 tablespoons chopped fresh chives with a backbone of lip-smacking acidity. About 30% is • Kosher salt and freshly ground black pepper made up of the musqué clone of sauvignon blanc to really “power up” and highlight the fl oral aspects of the For the fi sh: Preheat a broiler. Spray a small baking wine (think x-men). sheet or fl ameproof baking dish with vegetable oil The 2017 growing season was full of extremes starting cooking spray.
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Tenderloin Feast
flavoursfrom JP Pepperdine 2021 | September – October TEN DERLOIN FEAST Is Back! 10 Feast-worthy ways to enjoy Beef Tenderloin. Plus, enjoy up to 50% OFF selected starters & receive a Reward Stamp with every order of a Tenderloin Steak. Mid-Autumn Festival 10% OFF any box of Mooncakes for Citi, UOB Cardmembers, Great Eastern and SAFRA members. 2 FOR $48 Set Dinner 3-course dinner for 2 at only $48++ September – October Promotion Jack’s Place selects the TENDE freshest, most succulent RLOI chilled New Zealand beef N to make into sensational steaks. FEA Lean, healthy steaks that ST are tender and juicy, full of rich flavours & cooked Is Back! to tantalising perfection. REWARD CARD Earn a stamp for every order of a Tenderloin Steak. Collect 4 stamps and redeem them for a SAMPLE * $10 OFF on your next purchase. *T&Cs apply. Get up to AN APPETISER OR A SALAD A B with any order of a Tenderloin Steak Promo Price* À La Carte A Crispy Sampler Platter $8 $16 B Prawn & Mango Salad $8 $13 C Breaded Chicken on Caesar Salad $8 $11 D D Lobster & Crab Stuffed Mushrooms $8 $12 E Escargots in Shells (½ doz) $8 $11 Available only at Jack’s Place restaurants F Seafood Salad $8 $13.5 E F T&Cs apply. Pictures are for illustration only, actual presentation may differ. Prices subject to 10% service charge and GST. Jack’s Special Steak 30 Our House Classic Tenderloin Steak since 1966. A tender & juicy fillet, topped with Jack’s Place homemade asparagus & black mushroom sauce.
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Lovafs Wood Chips
Lovat’s Oak Whisky Wood Chips & His MEATS . Page :-1 BEEF BRISKET WITH BARBECUE SAUCE The water smoker must have been invented to cook briskets. This tough cut of meat comes out juicy and tender with a wonderful smoky flavour. Leftover brisket can be re-warmed by slicing and simmering in your favourite tomato-based barbecue sauce (see Sauces) over low heat for 10 minutes. 1 Beef brisket (8 lb.) 3 cloves garlic, crushed 1 tblsp salt 1 teasp black pepper 2 teasp paprika ½ teasp each cayenne pepper, dried thyme, and ground cumin. 1 teasp dried mustard 2 cups tomato-based barbecue sauce (see Sauces) Wash brisket Trim away large chunks of fat, leaving at least a ¼ inch thick layer of fat. Rub garlic and salt all over brisket. Combine black pepper, paprika, cayenne, thyme, cumin, and mustard; rub mixture over brisket to coat meat. Cover with cling film and let rest at room temperature for 1 to 3 hours. Prepare water smoker. Place brisket, fat side up, on the grill. Cover and smoke cook at a temperature between 200F and 250F. Add charcoal briquettes, wood, and water as needed. Brisket is done when internal temperature reaches 160F to 170F (after 5 to 8 hours) Remove meat to a large platter or cutting board. Let rest 15 minutes before slicing. Serve with heated barbecue sauce. TEXAS BEEF RIBS Although brisket is the overwhelming favourite when it comes to barbecue, there is a sizeable following for beef ribs. You might want to add 2 more teaspoons cayenne to really jazz up the barbecue sauce.
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Food Production- It Means Commercial/ Large Scale Food Preparation
Attitude, Cooperation, Initiation, dedication, Sense of humor Dr Witch- Discipline, Reliability, willingness, interest, courtesy, honesty Questions: 1. Food – Food means what we eat, what we process to eat and we add to improve food. Commodities mean raw materials. Convenience foods- partly processed so that convenient to use. 2. Food production- It means commercial/ large scale food preparation. 3. Cook- A cook prepares foods by application of heat, reducing heat or without application of heat. Cooking means application of heat. Cooker means equipment, a pressure cooker/ milk or rice cooker as deemed fit. Cooking means application of heat. 4. Hygiene- Aims at taking care of food consumed and stay is safe. Bacteria grows depends on food, moisture, oxygen, temperature and pH. Shigellosis- Shigella sonei in beans, Bacillus cereus from hand, trichinosis- trichinosis spiralis from pork and Hepatitis 5. Food science related branches: Nutrition, Food engineering, food microbiology, food chemistry, food technology, Hospitality industry (food and hospitality sector) 6. Service- It means help to find the customers comfortable, satisfied and worth paying. 7. Balanced diet- It is food from different food groups so that it is sufficient for body growth, repair and maintenance. There are seven food groups : Food Groups- i, cereals, ii, pulses and legumes, iii, fruits and vegetables, iv, protein- v, Milk and Milk Products vi, Fats and oils, vii, additives. 8. Sauce- jus, jus lie, gravy, estouffade, espagnol, bayon, béarnaise, Soubise- onion sauce through sieve, Pesto- basil, garlic, cheese, nuts/ seeds (pine kernel), Persillade- breadcrumb, parsley, , butter 9. Milk and milk products- cream, cheese, butter and substitutes- classification, source, nutrition, pasteurization, sterilization, homogenization, King of cheese-Brie 10, Protein- is responsible for body building and provides body energy when needed.
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Master Menus
The Block and Cellar Menu Starters and Side Orders African Sushi Also known as "Biltong" R65.00 Fried with pap R74.00 Calamari R39.00 Deep-fried calamari rings served with tartar sauce Carpaccio Platter R75.00 Choose any two of the following: Ostrich, beef or springbok. Thin slithers of meat served with parmesan cheese, green salad and balsamic reduction Chicken Livers R39.00 Chicken livers in a peri-peri sauce (mild or hot, bacon or not?) Skilpadjies R59.00 Lambs liver wrapped in "netvet" served with bread, a balsamic reduction and an onion confiture Snails R45.00 6 Snails in a creamy garlic and white wine sauce, served with bread Soup of the Day R35.00 Chef’s choice served with bread. Please ask your waitron Chicken Wings R45.00 5 Chicken wings served with barbeque or peri-peri sauce Garlic & Cheese Roll R30.00 Crumbed Mushrooms R45.00 Served with tartar sauce Side Orders Butternut R20.00 Creamed Spinach R20.00 Onion Rings R20.00 Stir-Fried Vegetables R20.00 The Block All steaks are coated with olive oil and prepared with your choice of: - Barbeque basting - Black pepper and mustard seeds - Salt and pepper How to Order your Steak: Rare: Horns and hair off, succulent and filled with superb flavour Medium Rare: Gently cooked on the outside, with fine flavours intact Medium: Still delicately pink in the centre, with some of the original flavour Medium Well: Cooked to perfection, but drying out and diminishing flavour Well Done: Finish and klaar. Not recommended by our chef Sirloin 200g R95.00 300g R115.00 400g R139.00 Rib-Eye 200g R105.00
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The Flavour Thesaurus
The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
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Carpetbag Steak
Carpetbag Steak This is a hearty, beefy, old-fashioned recipe that turn thick steaks into “carpetbags” in which a ration of oysters simmer while the meat grills. It’s quick and simple, and wine club members will, of course, enjoy this simple fare with this month's Aged Cabernet Selections featuring the Maucaley Vineyard 2005 Beckstoffer ToKalon, Oakville Cabernet Sauvignon and the Vin Roc 2005 Napa Valley Cabernet Sauvignon. Prep Time: 1 Hour Cook Time: 20 Minutes Serves: 2 servings Ingredients • 4 large oysters, shucked • 1 Tbsp Worcestershire sauce • 1 Tbsp Dijon mustard • 2 inch-thick beef filet mignons • 2 strips bacon • salt • black pepper • 2 Tbsp olive oil • 1 Tbsp lemon juice • 3 oz Tawny Port or any dry Sherry Put the oysters, Worcestershire sauce and mustard in a small bowl. Cut a deep pocket into the side of each steak. Spoon two of the oysters and a share of their seasoning mix into the pocket in each steak. Stretch a strip of the bacon around the perimeter of each steak and secure with toothpicks or a skewer. Salt and pepper each steak to taste. Heat the olive oil in a heavy skillet, and cook the steaks over high heat for three minutes on each side for medium rare. If you prefer them cooked past medium-rare, reduce heat to medium and cook another three or four minutes or to your liking. Remove the steaks to a warm platter. Return heat under the skillet to medium high and deglaze quickly with the lemon juice and wine, cooking until it reduces to a fairly thick glaze; serve this as a sauce with the steaks.
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Starters & Salads All Time Favourites the Classics Soups
Starters & Salads Soups CAESAR SALAD CREAM OF MUSHROOM Romaine Lettuce - Beef Bacon - Garlic Croutons - Truffle Oil - Bruschetta Sundried Tomato - Parmesan Dressing FRENCH ONION SOUP ORANGE CAPRESE SALAD Beef Ball - Gruyere Toast Bufala Mozzarella - Orange - Tomato - Beetroot - Basil - Crushed Black Pepper - Sea Salt - Extra Virgin Olive Oil The Classics MUSHROOM AND ASPARAGUS SALAD STEAK BORDELAISE Portobello Mushroom - Button Mushroom - Asparagus - Josper Grilled Tenderloin - Roasted Bone Marrow - Semi Dried Tomatoes - Mustard Dressing Crispy Smoked Garlic - French Beans - Whipped Potatoes - Rich Bordelaise Glaze WARM SMOKED DUCK Smoked Duck Breast - Avocado - Beets - Semi Dried CARPETBAG STEAK Tomatoes - Micro Greens - Citrus Emulsion Tenderloin - Oysters - Beef Bacon - Seasonal Vegetables - Mashed Potato PRAWN COCKTAIL - Morel Cognac Sauce Prawns - Shrimps - Cos Lettuce - Avocado - Quail Egg - Olive - Brandied Cocktail Sauce SURF & TURF Tenderloin - Masala Wine Sauce - Half a Boston Lobster - Brown Garlic Butter GRILLED FROG LEG PROVENCALE - Scallop - Shallot Balsamic Oil - Frog Leg - Garlic - Parsley Sautéed Seasonal Vegetables - Mashed Potato CRAB CAKES Garden Greens - Roasted Peppers - Fennel - Olive - Orange - Tarator Aioli All Time Favourites BEEF BOURGUIGNON PAN SEARED SEA SCALLOPS Button Mushroom - Cipollini Onion - Gin - Fettuccine Quinoa - Tomato Confit - Sautéed Snow Pea Sprout - Pink Peppercorn - Lemon Butter Sauce BBQ SHORT RIBS Sautéed Seasonal Vegetables - Mashed Potatoes - Smoked BBQ Sauce BEEF CARPACCIO Garden Greens
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Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to Be Proud Of
Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to be Proud of New Zealand has a long history as a Beef and Lamb which carries the producer of quality meat. We are justly Quality Mark provides buyers with proud of the excellent reputation of an assurance that a range of our naturally raised beef and lamb, in quality standards for beef and lamb, export markets around the world, and beginning at the farm and carried right on New Zealand dining tables. through to retail level, has been met. Meat is important to New Zealanders. The Beef + Lamb New Zealand Beef and lamb are delicious, nutritious Reference Guide has been produced meats which make an important to give butchers, chefs and cookery contribution to a healthy, balanced students a better understanding of diet. The wider meat industry makes New Zealand beef and lamb quality, a very important contribution to the range of processing cuts available employment and to foreign exchange and their attributes, handling and earnings through export, and also cooking methods. It includes a broad as more and more tourists enjoy the background on meat structure and experience of eating New Zealand the nutritive value of beef and lamb, beef and lamb here. with both a glossary and index for easy reference. Beef + Lamb New Zealand is responsible for the promotion of beef and lamb If you would like further information on within New Zealand and is jointly funded beef and lamb, contact us at Beef + by farmers, processors and retailers. Lamb New Zealand on freephone 0800 733 466 or email enquiries@beeflambnz.
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SH-26Aug18 Menu FA-Temporarymenu Lrnoprice
Starters & Salads Soups CAESAR SALAD CREAM OF MUSHROOM Romaine Lettuce - Beef Bacon - Garlic Croutons - Truffle Oil - Bruschetta Sundried Tomato - Parmesan Dressing FRENCH ONION SOUP ORANGE CAPRESE SALAD Beef Ball - Gruyere Toast Bufala Mozzarella - Orange - Tomato - Beetroot - Basil - Crushed Black Pepper - Sea Salt - Extra Virgin Olive Oil MUSHROOM AND ASPARAGUS SALAD Portobello Mushroom - Button Mushroom - Asparagus - Semi Dried Tomatoes - Mustard Dressing The Classics STEAK BORDELAISE WARM SMOKED DUCK Josper Grilled Tenderloin - Roasted Bone Marrow - Smoked Duck Breast - Avocado - Beets - Semi Dried Crispy Smoked Garlic - French Beans - Tomatoes - Micro Greens - Citrus Emulsion Whipped Potatoes - Rich Bordelaise Glaze GRILLED FROG LEG PROVENCALE CARPETBAG STEAK Frog Leg - Garlic - Parsley Tenderloin - Oysters - Beef Bacon - Seasonal Vegetables - Mashed Potato - Morel Cognac Sauce PRAWN COCKTAIL Prawns - Shrimps - Cos Lettuce - Avocado - SURF & TURF Quail Egg - Olive - Brandied Cocktail Sauce Tenderloin - Masala Wine Sauce - Half a Boston Lobster - Brown Garlic Butter - Scallop - Shallot Balsamic Oil - Sautéed Seasonal Vegetables -Mashed Potato CRAB CAKES Garden Greens - Roasted Peppers - Fennel - Olive - Orange - Tarator Aioli PAN SEARED SEA SCALLOPS Quinoa - Tomato Confit - Sautéed Snow Pea Sprout - All Time Pink Peppercorn - Lemon Butter Sauce BEEF CARPACCIO Garden Greens - Parmesan Shavings - Pearl Onions - Favourites Lemon Emulsion - Mustard Dressing - Cracked Pepper BBQ SHORT RIBS Sautéed Seasonal Vegetables - Mashed Potatoes
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