Raw Garden Pumpkin Ravioli
- 150g pumpkin
- 90g almond cheese
- 20g shitake mushroom
- 40g enoki mushroom
- 40g shimeji mushroom
- 40g king rice bran oil
- 40g pumace olive oil
- 40g fresh lemon juice
- a pinch of salt & pepper
- 10g Thai watercress
- 10g of rocket salad
- 40g dried cherry tomatoes
- 10g local leaf Buabok
- 500g whole blanched almonds
- 380g drinking water
- 100ml fresh lemon juice
- 14g garlic
Soak almonds overnight in drinking water and next day place in blender. After blending, strain then transfer to kilner jar and seal, storing in refrigerator
If not using organic, soak all vegetables in drinking water with a teaspoon of baking soda 10 minutes then rinse in drinking water to remove pesticides. Cut tomatoes in half, season and then sprinkle with thyme and leave to dry in oven 70-degrees for four hours. Trim mushrooms and place in bowl with lemon juice and oils. Season with salt and freshly-ground black pepper then cut a thick slice of the side of the pumpkin with skin on and with a Japanese slicer, cut thin pieces off. Place a tablespoon of almond cheese inside and bring the pumpkin around so it makes a flower design. Spread the mushrooms attractively around the bowl and place the dried tomatoes. Place the raviolis on top of the mushrooms. Take the leaves and dress with the remaining juices from the mushrooms.
Set attractively around the bowl.
Press release for Chef Mark
Originally from England, from the Gourmet capital market town Ludlow in Shropshire I have been working the past 20 years in leading hotels and Michelin star kitchens in England and Thailand alike, spending more than a decade in 1 & 2 Michelin star restaurants my passion for excellence and to create fantastic dining experiences is a priority.
I have spent the last 5 years working in Thailand, firstly at Soneva Kiri and then as chef de cuisine at the award winning Reflexions restaurant at the Plaza Athenee Bangkok and being awarded customers choice best French fine dining restaurant at the Thailand best restaurant awards 2015,
My cooking style focuses on the product, extracting the best from the ingredients, focusing mainly on locally sourced products as much possible and if something cannot be sources to our high standards here at the Nai Harn we then make it from scratch ourselves
I would describe my food as focusing on flavour extraction using classic as well as modern cooking techniques serving high quality, athletically pleasing food
At the Nai Harn we have 3 signature restaurants, Cosmo our all day dining restaurant where you expect to find European and Thai dishes, highlights including Phah goong, plas todd yum Mamuang, grilled Andaman prawns with pita bread, cucumber and mint salad, Hokkaido scallops with home cured coppa ham and apple and ginger puree, cured in house Kurobuta pork loin, slow cooked duck egg and crushed peas.
Rock salt our stunning signature restaurant right on the ocean front with stunning views across the Andaman sea, serving a menu focusing mainly on locally caught seafood, wood fire oven pizzas, tandoor signatures, our very own catch of the day black board, and wonderful selection of Thai dishes
New to the Nai Harn we have a new restaurant opening on the 26th of May 2017 named Han-Sha our sushi and sashimi restaurant at our reflections roof top, serving authentic Maki, sushi, Nigiri and grade A sashimi, signatures including spicy tuna roll, salmon and Jalapeno salad, Hamachi and Saku tuna and some stunning Japanese inspired desserts one in particular is our Soy milk flan with Sake Kasu ice cream