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The Asian Food Channel latterly brought Australia's pride Chef Sean Connolly to Singapore to tickle together with please our sense of savor buds amongst his cuisine. I was fortunate plenty to attend his Cooking Demonstration held inwards Pan Pacific Orchard together with I must nation that nosotros all had an absolute feast amongst his creations. Chef Sean Connolly is a good celebrated Chef inwards his ain right. He starred in a number of TV shows - My Family Feast, On the Grill and Under the Grill with the afterward existence the most challenging together with exciting program. It was a reality demonstrate where he was tasked to opened upwards a eatery inwards New Zealand inwards 100 days Pb time. He also concur a yoke of culinary awards together with recognitions nether his belt. But beyond all these lies a really charming together with downward to public person. In fact, it was notable inwards the means how he had run the demonstrate for us. While doing the cooking, he was also sharing some personal bits together with pieces nigh his work solid unit of measurement together with his life inwards general, what a existent charmer he was!
He is good known for his expertise on "open flame cooking". Hence, his cooking demonstration featured some tips together with insights on this detail cooking technique. His brain regulation inwards cooking is to proceed it unproblematic withal deliver a rich and indulgent taste. These are the dishes that he prepared for us...
Grilled Garlic Prawns - definitely non exactly something ordinary. The prawns are therefore tender together with juicy infused amongst exactly a subtle sense of savor of butter, shallot, garlic, parsley together with Pernod.
Grilled Australian Rib optic amongst Miso Hollandaise, Fondant Potato together with Water Cress - this dish is exactly divine! True to what Chef Sean consistently claim that making a steak on os volition give a to a greater extent than juicy taste, this steak is past times far i of the juiciest that I convey tasted. What's more, it was paired amongst a perfect hollandaise sauce. The texture together with sense of savor of the sauce is exactly right, it's non overpowering together with it did complement the dish nicely. 
According to Chef Sean, the best means to laid upwards a steak on os is medium, non rare neither good done.
Grilled Lamb - I was non able to sense of savor it, but it looked delicious too.
Fresh Berries amongst Elderflower Jelly together with Raspberry Lime Sauce - this dessert won me completely. The fusion of dissimilar flavours together with sense of savor dimensions such as sweet, salty, sour, creamy, amongst a goodness crunchy texture made the dish to a greater extent than appetizing. It really was perfect for a sweetness ending!
Here's my one on i interview amongst Chef Sean where he gave valuable insights from his culinary journeying therefore far.
Sherra: I heard that you've been running a yoke of TV shows for many years now, I desire to enquire who are the bulk of your audience? Is grilling mainly geared towards a virile someone audience or at that topographic point are a seat out of females too?
Chef Sean Connolly: I intend my brain audience is all ladies. But I don't know where it's skewed to at the moment, each demonstrate is different. Like My Family Feast that's really much to a greater extent than of a Foodie. Lots of Foodies are watching that because it's really cultural. It's a really gentle together with clever show. And therefore yous expect at Under the Grill, it was to a greater extent than of a reality show. So it's a existent wide base. Everyone is gonna lookout adult man it to a greater extent than similar a Master Chef. It's that affair where - volition it fail, volition it not, what's gonna compass off next? Then yous expect at On the Grill now, which is just a existent nutrient show, on how I cook. I create laid upwards equally far equally I'm a flake of a weblog but I don't know where my existent audience is.
Sherra: There are a lot of cooking techniques - why opened upwards flame cooking? What is it that enticed yous to focus on it?
Chef Sean Connolly: I similar fire. I intend yous larn to a greater extent than season from the flames. Cook it up amongst charcoal, laid upwards it upwards amongst woods, there's something exceptional nigh it. And that's how nosotros started off years ago. I'm talking thousands of years agone when the showtime human designed fire, they weren't filleting tenderloins when they're on the fire, they were throwing whole carcasses on the fire, whole fish on the fire, together with I intend that's where our origins lay, it's on the os cooking. It's got a sweetness stickiness to it, together with meat tastes improve on the bone, fish does too, chicken is the same.
Sherra: Most foodies together with gourmands are really detail on how the nutrient should sense of savor like, what are the of import flavours together with sense of savor generated through opened upwards burn cooking?
Chef Sean Connolly: It's the season of the woods, the season of the coal. And the season of the charring of the meat, the caramelization together with therefore also yous larn the season of the os at the terminate equally well. So it's form of 3-phases, from what the fire's made upwards of to how much yous colouring the meat from the burn together with therefore the season of the os equally well.
Sherra: There are a lot of fusions together with nutrient innovations happening inwards the marketplace today, is grilling mainly for savoury dishes? Can it locomote complemented amongst sweets equally well?
Chef Sean Connolly: I volition create grilled pineapples or grilled bananas. Although I don't actually create much grilling on that. I think that's the side past times side affair I tin expect into, that's good. I exactly create lots of savoury foods but nosotros convey done pineapples together with bananas inwards the past, the unproblematic stuff. And it is actually nigh doing unproblematic foods everyday.
Sherra: How create yous foresee grilling equally the side past times side big affair inwards the culinary public today?
Chef Sean Connolly: I intend it already is the side past times side big thing. Everyone is doing it. At the terminate of the day, all nosotros expect inwards every ribs grilling is nigh keeping the flavours together with I don't intend it's e'er gonna larn away. I don't know where nosotros are going next but I intend the solely affair that's happening some is that fine dining is becoming a minority. Brasseries together with Bistros are taking over. We telephone phone it "Bristonomy"in French name. So the swell Chefs are all doing to a greater extent than Bistros. Because it's to a greater extent than accessible together with a lot to a greater extent than people are coming to dine.
Sherra: As your parting words for me, tin yous clitoris inwards three words what is a goodness flame grilled taste?
Chef Sean Connolly: You know what, it's exactly nigh cooking of the wood, charring of the meat together with heating of the bone. These are the things that yous desire to do, that's the best business office of a nutrient direction.
Catch Chef Sean Connolly via these media channels:
You Tube - Sydney Harbour Kitcken
On the Grill - every Wed on the Asian Food Channel at 9:30 PM
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