FOOD & DRINK
under the grill
LEE EASDON Lee has been a chef for almost two decades, having started as an apprentice at the famous Rick Stein's Seafood Restaurant, he then moved on to work in a variety of Michelin starred restaurants in the UK before working on board since 2013
What is your favourite dish to cook? I don’t really have a favourite dish to cook but I do have a favourite cooking style and that’s low and slow smoking.
Where is your favourite restaurant? It has to be Nahm in Bangkok, it is one of the best meals I have ever had.
If you were not a chef what would you be doing? A travel and food photographer.
What is your favourite kitchen gadget? It has to be a blow torched, I love to way it can give food an almost bbq flavour.
What is your favourite type of food? Japanese, there is such massive variety! It's not all just sushi, each region has its own different style.
What three factors do you look for in food? Freshness of produce, supporting local suppliers where possible and maximizing the ingredient as much as possible, I hate wasting anything.
What is the one ingredient everyone needs in their galley? Dried Shitake mushrooms, they're amazing for umami.
What was the last meal you cooked for yourself because you really wanted to eat it? Ramen!
What is your most memorable food moment? An old lady was cooking from a cauldron on the side of the road in Vietnam, it’s possibly one of the most amazing things I’ve eaten but I still have no idea what it was!!
Where is your favourite local market for fresh produce? San Juan, Mexico City.
Who is your favourite provisioner and why? Gourmet Deliveries and Elicious, produce is always amazing and can source unusual items
Most overrated ingredient? Truffle, I think it's too expensive for what it is.
Got to snack? Has to be a scotch egg.
Most outrageous guest request? I had a guest ask for lobster baked beans and mashed potato for breakfast.
Umeboshi Red plum
Takuan Yellow daikon radish Kyurizuke Green cucumber rounds Shibazuke
Purple cucumber & aubergine
TRENDING JAPANESE PICKLES
The obsession with gut friendly foods continues. Forget Kimchi and Sauerkraut the smart set are heading towards Tsukemono
Gari Pink ginger
UNLIKELY FOOD PAIRINGS THAT WORK
KIWI AND OYSTERS The next time you prepare raw oysters, try highlighting their ocean-y flavour with wafer thin slices of kiwi or even better a kiwi jam. Molecular gastronomists have noticed that the kiwi does the same job as a more traditional granita at making the briny oysters sing, and also adds some notes of fruity harmony itself, thanks to the shared molecule methyl hexanoate. It’s science!
HAVE YOU HEARD OF...ELECAMPANE
For decades, elecampane’s powerful healing root and sunflower yellow head have been used as an expectorant for chest infections. Absinthe makers in France and Switzerland have been putting it in their concoctions since 1915. But now the candid vegetable is being praised for its ability to balance blood sugar levels and elevate moods. Various trends have set in with Manhattanites adding it to their morning granola. In London, various tea shops are brewing up a concoction and it is also being added to healthy soaps and balms…. Is there no end of uses for this super versatile root?
ONBOARD | AUTUMN 2017 | 107
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