Matt Lambert’s roasted side of ­­­ Ora King Salmon

Matt Lambert’s roasted side of ­­­ Ora King Salmon

Ora King salmon, citrus, and herbs by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Ora King salmon, citrus, and herbs by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

© Signe Birck.   Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

© Signe Birck. Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

Shigoku oysters mignonette with kohlrabi by chef Matt lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Shigoku oysters mignonette with kohlrabi by chef Matt lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

© Signe Birck. Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

© Signe Birck. Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

© Signe Birck. Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

© Signe Birck. Dish by chef Matt Lambert at The Musket Room. Exclusive interview with the photographer here: http://theartofplating.com/editorial/spotlight-photographer-signe-birck/

Matt Lambert's honey-glazed salmon and sautéed kale. The Musket Room chef's citrus-cured, honey-glazed salmon and a garlicky, briny kale dish hits all the right notes. http://www.winespectator.com/webfeature/show/id/50587

Matt Lambert's honey-glazed salmon and sautéed kale. The Musket Room chef's citrus-cured, honey-glazed salmon and a garlicky, briny kale dish hits all the right notes. http://www.winespectator.com/webfeature/show/id/50587

Tuna, Celery, Feijoa, Horseradish and Caviar - The good thing with this recipe is that it has a good amount of texture, a component that makes most raw fish plates excellent. The dish has tight raw tuna seared tataki style, with nice chew. This texture is accomplished by its 20-minute brine. The flavor notes are both bright and refreshing— especially from the raw and pickled celery. – Chef Matt Lambert  #recipes #wine #tuna @Matty Chuah Food Channel .com

Tuna, Celery, Feijoa, Horseradish and Caviar - The good thing with this recipe is that it has a good amount of texture, a component that makes most raw fish plates excellent. The dish has tight raw tuna seared tataki style, with nice chew. This texture is accomplished by its 20-minute brine. The flavor notes are both bright and refreshing— especially from the raw and pickled celery. – Chef Matt Lambert #recipes #wine #tuna @Matty Chuah Food Channel .com

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