Cuisine

  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
Maude About Justin Hilbert

For over 50,000 years, the Aboriginal people have lived off the land and native bush of Australia. The discovery and use of a vast number of indigenous herbs, fruits, and nuts can be expected in our first menu of the new year. Extracts and powders from ingredients as diverse as wattleseed, traditionally ground and used to make flour, to riberry and Davidson plum, found in coastal rainforest, are a variety of ingredients we’ve never encountered before, and which beg to be used in our culinary exploration.

Maude About Justin Hilbert

Then there’s the beef. Australian beef is some of the best in the world and the culinary team had the incredible opportunity of visiting two ranches in Western Australia. At Yarrie Station, the cattle work hard and walk great distances, so the meat can be tough. The best way to prepare the beef from these cattle is as a tartare or by slow cooking methods.

Fish poisoning, mud crabbing, and foraging with Aboriginal elders was primal and will inspire seafood courses on the menu. Their verbal storytelling known as, Dreamtime, has a fable quality that pays homage to the land, its ingredients, and gifts.

Maude About Justin Hilbert

With the proximity of Western Australia to Indonesia, expect to see courses with tropical Asian flavors and ingredients such as chilies, lemongrass, and coconut milk, along other exciting finds such as pearl meat and ginger and mango beers.

Maude Curtis Stone
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