Sepia - The Cuisine of Martin Benn

548 Pages·2014·11.426 MB·English

by  Martin Benn

CONTENTS
COVER
TITLE
INTRODUCTION
THE PREPARATION
MENU ONE
THE DREAM
MENU TWO
THE WINE PROGRAMME
MENU THREE
THE THEATRE
MENU FOUR
THE SWEETEST THING
DESSERT
BASICS
GLOSSARY
INDEX
ACKNOWLEDGEMENTS
COPYRIGHT

INTRODUCTION
By Martin Benn
This is a book about a restaurant.
Our unique style of cuisine and service, the people who
make it all happen each day, and the story of how we
got to where we are now. It is also a celebration of what
we have achieved in five years within the Sydney dining
scene, and of a restaurant that is constantly evolving.
When we opened Sepia in 2009, we really wanted to
introduce a new style of dining where we could serve
fine food in a more relaxed and comfortable
environment, and to change the perception of what fine
dining was.
My experiences as a young chef have had a profound
impact on the way I wanted to run my own restaurant
and business. This book will give you an insight into
what it was really like to work as a young chef within fine
dining restaurants and how this influenced my own
values.
The recipes are presented in five different menus, with
around fourteen dishes in each menu. These dishes
have all appeared on Sepia’s menus throughout the last
five years and are a representation of the kind of dishes
we serve. With these menus, I would like to inspire you
to create your own dishes. Do not take the menus
literally and feel free to experiment with your own ideas.
The final menu is dedicated to desserts only. I have
certainly gained a fond appreciation for desserts over
the past few years and get a lot of enjoyment from
creating them. Desserts are where you can let your
imagination run wild and anything is possible.
All that I aspire to achieve is that every dish is delicious,
with just that little bit of magic.