As I mentioned yesterday in my article on Colin Fassnidge, I was an early adopter of 4 Fourteen - aptly named after their address at 414 Bourke Street in Surry Hills. These photos were taken on the31 May 2012 at lunch time. Being on my own and the place being almost full, I was offered to sit at the bar which overlooks the kitchen. Couldn't have been happier! I don't normally frequent this type of establishment on my own for lunch on a working day, but I was just across the road visiting clients, and it was still in my birthday week, so that was my excuse! I only had a small plate of a ceviche type of fish, some bread, a glass of wine and a coffee, but it was perfectly satisfying and greatly executed in front of my eyes by a young English chef who was delighted to have a conversation with somebody who cares about the whole business of creating a dish in a perfect manner every time!
To quote Dan Stock from the Telegraph: Colin Fassnidge, "the rakishly dishevelled Irishman - whose tongue is as sharp as his knives - loves nose-to-tail eating, hard work and home truths"
Well, this morning performance at the Pyrmont Growers Market had all the ingredients above plus the presence of the real man doing what he does best: cooking, talking and telling stories.
In the process of watching cook his own version of "moules marinières", I picked up a few tricks that would certainly enhance my own cooking and discovered the other end of the parsley, as the leafs are only the tip of this particular iceberg. I think the most interesting bit was the addition of grated apple on top of the mussels to bring the flavour of the cider back from being lost in the stock making process.
I usually put white wine in my mussels - call me old fashioned if you like - so I will have to learn how to grate grapes...just kidding. I will have to be adventurous and try to use cider instead!
Colin was just back from Paris and I had followed his travails there via our Facebook connection. It was interesting to get a hint of his slight discomfort with the idiosyncrasies of the French and the Capital...
For those of you who might not be familiar with Colin, he was born in Dublin four decades ago, trained with Raymond Blanc, worked at the long defunct but memorable Banc in Sydney, had a stint at La Grande Bouffe in Rozelle where he met my friend Karl Geissler of Maitre Karl fame and started Four in Hand in Paddington in 2005 and more recently took over the space of Le Pain Quotidien in Surry Hills to open 4 Fourteen - I was one of their very early customers - which has been a resounding success also.
Born in France, well travelled, relocated to Sydney in 1997.
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