Raw Tuna & Blue Swimmer Crab Ravioli

White Anchovy / Fennel / Orange & Lavender Écume

Ingredient (4 portions)
400 gm fresh yellow fin tuna 4 ea blue swimmer Crab remoulade 40 gm shaved baby fennel 4 ea orange & lavender écume	5 gm mustard cress 5 gm Avruga caviar 20 gm white anchovies 3 gm volcanic salt 3 gm black pepper
Blue swimmer remoulade ravioli filling
120 gm fresh blue swimmer crab meat 25 ml mascarpone 5 gm dill 2 gm parsley 5 ml Forvum vinegar	10 gm cornichons 10 gm spring onion 5 gm preserved lemon 2 gm Maldon salt 2 gm black pepper
Combine all ingredients and mix well, let the mixture sit for 5 hours before you serve and use the mixture for the ravioli filling
To make the raw tuna & blue swimmer crab ravioli
Slice the Ahi Tuna into 3mm thick sheets. Place 30-50gm of the blue swimmer crab remoulade mixture onto the sheets. Lay another sheet of tuna on top and press with a ring mold to make the ravioli shape. Finally cut the ravioli out with a ring cutter.
Orange & lavender écume	Preserved lemon
100 ml fresh squeezed orange juice 100 ml fresh pressed carrot juice 2 gm soy lecithin 1 ml lavender extract	1 fresh citron lemon 50 gm salt 50 gm sugar
Combine all ingredients and cover with water in a pot; bring to the boil and simmer for 45minutes. Remove from the water and cool. Cut the lemons into quarters and remove the inside & pith. Fine dice the skin and cover the diced skin with extra virgin olive oil.
To plate the ravioli:
Place the two ravioli onto the plate 8 cm apart from each other. On the right hand side of each ravioli place the shaved baby fennel salad Place a spoonful of the écume at the front of each ravioli & one spoon in the middle of the two – as in the picture Place the rolled white anchovies on the plate – one next to the fennel salad and one in the middle of the raviolis Place the Avruga caviar on top of one of the anchovies Dress with preserved lemon & volcanic salt

Executive Chef Justin Baziuk

I began my career at the age of 14, working part time after school washing dishes in a fine dining restaurant in Wellington, New Zealand, called The Grain of Salt. From there I moved to the Intercontinental Hotel Wellington as a commis chef. During this time I studied London City & Guilds, Cooking & Culinary Arts and set out to achieve my goal of one day becoming an Executive Chef of a multi outlet 5-star hotel.

At 19, I moved to Sydney, Australia, where I was fortunate to get a Job as a sous chef at the Park Hyatt Sydney, later moving to the Four Seasons Sydney (formerly the Iconic Regent Sydney).

My first position as chef de cuisine, responsible for the fine dining restaurant at The Four Seasons Sydney was one of the most challenging positions I've had, both physically & mentally.

After five years in Sydney, I relocated to China to work on the pre-opening of the Westin Beijing before the Olympic Games. Wanting to continue pre-opening hotels I moved to Hangzhou to oversee two 5-star hotels for the Landison Group: the prestigious Landison Plaza Hotel Hangzhou, a 500-room city business hotel and Landison Long Jing Resort, a 50-room luxury boutique resort in the early stages of pre-opening. Across both properties I was responsible for 12 F&B outlets.

In search of a bigger challenge, I relocated to Dubai to work for The Jumeirah Beach Hotel to oversee 25 restaurants and one of the largest banquet operations in Dubai, catering for up to 5,000pax.

I recently joined the pre-opening project for Regent Phuket Cape Panwa, to focus on true luxury and the highest quality culinary offerings.

For more information contact:
Regent Phuket Cape Panwa
Tel: +66 76 200 800 www.regenthotels.com/phuket