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Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public Fossilised carrot and pistachio snow at Public

Taken on October 2014 by Carl Lindgren

Fossilised carrot and pistachio snow at Public

Level 1, 400 George St, Brisbane

For this instalment of The Edibles we documented the fossilised carrot and pistachio snow at Public in Brisbane City.

Perched above the hustle of Brisbane’s CBD, Public burst onto the Brisbane dining scene with gusto in 2012. Public offers an innovative and engaging dining experience with a clever, contemporary menu of share plates that are flawlessly executed. Chef Damon Amos has applied culinary mastery with his fossilised carrot, pistachio snow, goats cheese and pork lardo share plate. Ribbons of carrot sit beneath the two heroes of the dish – the fossilised carrot and pistachio snow. The preparation process for this carrot is incredibly time consuming but well worth it for its distinctive taste. The carrot is peeled and placed in calcium oxide for a total of six hours to draw out the pectin in the vegetable. This is then followed by a steam bake for three hours, after which the carrot is cut open and the core is removed. The outer flesh is dehydrated at 55ºC then flash fried at 190ºC in grape seed oil. This causes the carrot to blister and leaves it with the incredibly delicious taste of Violet Crumble.

Public has been awarded winner of ‘Best New Restaurant’ and awarded ‘One Chefs Hat’ Queensland in the Good Food Guide Awards 2014.





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