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Get the recipe: Sherry-braised beef cheeks
What are the inspirations behind your menu?
The Boulevard menu is made up of some old favourites and also items that we just love to eat at the moment. It’s great that we are not limited to a certain style or cuisine. This really allows us to design dishes that spark our interest and also to try different methods and ingredients.
Where do you source your produce and how?
In conjunction with our incredible suppliers, our produce is selected by discussing our wants and needs. Our suppliers are extremely knowledgeable and are stocking some amazing products. You just need to know what to ask!
What’s your favorite/most popular dish on the menu and why?
My favorite dish on the menu would have to be the pan-fried gnocchi with brown butter, fresh marjoram, hazelnuts, parmesan and lemon. It’s a great warming dish with a few simple ingredients that is finished up with a hit of fresh lemon. These classic flavors just work perfectly together.
What are the key food trends you’re most excited about this year?
I am really excited to see the southern American style of cooking coming through. BBQ ribs, pulled pork, po boys, gumbo and chicken wings. It’s social, honest food but maybe not something to indulge in everyday!
If you had just three ingredients to cook with, what would they be?
Time, patience and most importantly, care.
What’s been your most memorable meal?
Without a doubt it has to be the degustation at Vue de Monde. It was flawless from start to end. A stunning experience.
What’s your go-to dish to prepare at home?
Cheese toasties and milo. No, seriously it is.
Who would you most love to cook for?
Friends and family. They are always on the top of the list of ‘people to make smile’.
Which other chefs do you admire?
I have always admired Ray Capaldi’s. His food is just beautiful and always has an exciting edge.
Can you share your three top tips for home cooks?
Use foods that are in season. That way you can maximise the flavors’ in your dish without having to add more ingredients that may break your budget. And be inventive. Try something new every week, even if it something as simple as a pomegranate. You could be surprised what your taste buds might enjoy.
Karen Martini takes pork cutlets and adds a very simple marinade of garlic, rosemary & orange zest to create a delicious mid-week meal: