University Report: Introduction to Professional Cookery - Theory

This report offers a comprehensive examination of professional cookery, focusing on the practices of an Australian fine dining restaurant, Bentley Restaurant & Bar. The report is divided into two parts: Part A analyzes the restaurant's menu, detailing the preparation methods and presentation of its entrees, main courses, and desserts. Part B explores the restaurant's ingredient sourcing, identifying the origins of key ingredients such as tiger prawns, W.A. marrons, Kurobuta pork, and O'Connor's beef. The report highlights the importance of quality ingredients and efficient supply chains in maintaining the restaurant's reputation for excellence. The analysis provides insights into the restaurant's commitment to delivering a superior dining experience.

Running head: INTRODUCTION TO PROFESSIONAL COOKERY -THEORY
Introduction to professional cookery-Theory
Student’s Name:
University Name:
Author Note

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INTRODUCTION TO PROFESSIONAL COOKERY- THEORY
Executive Summary
The main aim of the report is to provide a comprehensive study explaining how an Australian
restaurant prepares its three course meals as well as the methods of cookery. The report also
looks into how the raw materials are purchased, transported and stored before they are cooked
and served to customers.

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INTRODUCTION TO PROFESSIONAL COOKERY- THEORY
Table of Contents
Part A...............................................................................................................................................3
Introduction..................................................................................................................................3
The restaurant chosen and its dishes............................................................................................3
Conclusion...................................................................................................................................5
Part B...............................................................................................................................................6
Introduction..................................................................................................................................6
The ingredients and from where are they brought.......................................................................6
Conclusion...................................................................................................................................7
References........................................................................................................................................8

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INTRODUCTION TO PROFESSIONAL COOKERY- THEORY
Part A
Introduction
Australia is one of the best places for fine dining. It is a place where there is a
conglomeration of cultures and therefore the country provides diverse meals usually influenced
by economic ingredients. That does not, however, tinker with the superb taste of meals (Bonner,
2015).
Unlike other countries, Australia have not inherited any cuisine in the traditional sense.
Their food have always been urban, industrial and science-based. This essay looks into a menu
from a fine dining restaurant with four entrees, four mains and four desserts coupled with how
the dishes are prepared and the presentation (Singley, 2014).
The restaurant chosen and its dishes
The restaurant chosen here is Bentley (Restaurant+ Bar). It is located in 27 O’Connell
Street `Sydney. A quick look at their reviews section in the website will give you an idea that the
restaurant has impressed even the harshest of food writers. Then a quick look at the menu and
one will find everything that he/she wants in a fine diner ("A-La-Carte - Bentley Restaurant &
Bar", 2017).
In the entrees, the restaurant offers dishes like Tiger Prawns + Pomelo + Yuzu Kosho. As
the name suggests fried prawns are mixed with Yuzu Kosho which is a paste made from chili
peppers, salt and yuzu peel. Then Pomelo is added to it to get a citrus taste (Thebentley.com,
2017).

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The second entree is the W.A. Marron + Smoked Lime Butter + Fried Bun. Western
Australia Marrons are crayfishes which are native to waters near that region. It is cooked and
then served with butter and fried buns and according to locals, it is one of the best delicacies in
the diner (Pattikawa & Wenno, 2014).
The third dish is the Pork Cheek + Garlic and Yoghurt Puree + Radicchio + Jamon. The
sliced pork is stirred and cooked with garlic and yoghurt puree and then served with Radicchio
salad and Jamon- type of cured ham.
The next entrée is Duck + Pickled Muntries + Comte + Kohlrabi. The steamed duck is
cooked with Comte cheese and Kohlrabi and then served with a topping of muntries in pickle.
Next, the restaurant has a delightful main course to gorge on. One of its most favoured
delicacy is the Swordfish + Pickled Mussels + Zucchini Stem + Kelp Butter. The sword fish is
sliced and then served with Zucchini Stem and Kelp Butter with the topping of Pickled Mussels
to add a tangy flavor to the item.
The second one is the Kurobuta Pork Loin + Macadamia + Cabbage + Umeboshi. The
Kurobuta Pork comes from the famed Berkshire Pig and is very juicy and tender (Sun et al.,
2013). The pork is served with Cabbage and Macadamia on the plate with a garnishing of
Umeboshi. It is one of the costliest dishes in the restaurant priced at 49 Australian dollars.
Another main dish, Dry Aged Lamb Rump + Fennel + Sesame is prepared by roasting the
lamb first so that it becomes edible. Next, the lamb is cooked with Fennel and Sesame. The
aroma of the fennel and sesame adds to the flavour and smell of the roasted meat.

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The last dish in main course is the O’Connor’s Beef Fillet + Asparagus + Black Garlic + Nigella.
The Beef is chopped in slices and then prepared with Asparagus and Nigella. Black Garlic is
added for aroma. It also brings out a change in taste of the beef (Gale, 2016).
For desserts, the restaurant offers a variety. Sweet Corn Ice Cream + Puffed Sorghum +
Blueberry is a preparation to be devoured here in seconds (Clarke, 2015).
Next, there is a preparation of Caramelised White Chocolate + Passionfruit + Licorice,
where one gets to enjoy a mixture of the fruits with white chocolate with a hint of Licorice. The
dish soothes the taste buds after a heavy meal.
For people who want to have a change of taste after the main course here can try the
Coconut Sorbet + Jackfruit + Sumac + Carrot dessert. The Carrots are placed underneath and
then there’s a spread of the Coconut, Sorbet, and Sumac mixed together (Gisslen, 2012).
Lemon Myrtle Ice Cream + Rhubarb + Goat’s Curd is the fourth dessert that the
restaurant offers. It is again a mixture of all the ingredients and sometimes black olives are added
to it for further enhancement of taste (Thebentley.com, 2017).
For this report, the website of Bentley Restaurant and Bar has been thoroughly looked
into. The restaurant also has a presence on social networking sites where they have uploaded
their signature dishes for people to view. Also, websites like luxurygoods.com.au were looked
into to get more in depth knowledge about the preparations.
Conclusion
Not many Australian restaurants provide a three course menu as they believe in the
concept of three different meals: Breakfast, Lunch and Dinner. However, there are some which

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wants to provide its customers with a rich dining experience. Bentley is one of those very rare
restaurants located in the heart of Sydney, catering to the taste buds of the foodies.
Part B
Introduction
A restaurant is nothing without its suppliers. An upscale restaurant like Bentley also faces
the challenge of upholding its goodwill every time they serve a customer. Therefore it is
mandatory they get the right ingredients from the right places.
The ingredients and from where are they brought
The Marrons used in the Smoked Lime Butter + Fried Bun dish are W.A Marrons which
are cultured in the South Western Highway, Donnybrook Australia. These Marrons are brought
in and then thoroughly washed. When these are alive they are kept in water chambers where are
the temperatures are suited to their living conditions. Next these are refrigerated before being
sent to the kitchen. The contact details of W.A Marrons are 19587 South Western Highway
Donnybrook WA 6239, Phone Number: 0429350063 (Thebentley.com, 2017).
Then Bentley uses Tiger Prawns for the dish with Pomelo and Yuzu Kosho. Now, Tiger
Prawns are quite abundant in Australia. However, for a restaurant like Bentley it is mandatory
that they do not compromise on the quality or the taste, therefore they bring in the Tiger Prawns
from Sydney Fish Market Shp20/ 50 Bank StPyrmont NSW 2009,Australia, which is quite close
by to the restaurant (Thebentley.com, 2017).
For the O’Connor’s Beef Fillet + Asparagus + Black Garlic + Nigella, the beef is brought
in from Victoria. O Connor’s is one of the most renowned beef supplying company in Australia

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and constantly features in the country’s top 10 export beef processors, now wonder they are on
the menu of a restaurant like Bentley. Now, the beef is brought in and then refrigerated, it also
undergoes a lot of processes so that by the time it is served it can still hold its taste (Lobel, 2013).
The Kurobuta Pork comes from the Berkshire Pig. Now, it is difficult for a restaurant to
import it’s own pork, therefore Bentley buys the Kurobuta Pork from Wagyu Beef Australia
Pty.Ltd. The company is located in 15 Bellfrog Street Greenacre NSW 2190. The contact
number is 0433018845. The Kurobuta differs from usual pork as it is a heritage breed and has a
lot of fat which keeps the meat juicy (Channon et al., 2016).
The Dry Aged Lamb Rump is also a delicacy which is quite famous in the restaurant. The
meat from the Lamb’s leg portion chopped and brought into the restaurant from a nearby
supplier. Lamb, if refrigerated it loses its taste therefore, Bentley cannot afford to get it from
somewhere far off.
Conclusion
For a restaurant like Bentley it is quite necessary to keep its taste and flavours intact and
not compromise on quality. Therefore it brings in the ingredients from the best markets and
suppliers and makes all other necessary arrangements needed to keep the tastes of the dishes
intact.

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References:
Bonner, F. (2015). The Mediated Asian-Australian Food Identity: From Charmaine Solomon to
Masterchef Australia. Media International Australia, 157(1), 103-113.
Channon, H. A., Hamilton, A. J., D'Souza, D. N., & Dunshea, F. R. (2016). Estimating the
impact of various pathway parameters on tenderness, flavour and juiciness of pork using
Monte Carlo simulation methods. Meat science, 116, 58-66.
Clarke, C. (2015). The science of ice cream. Royal Society of Chemistry.
Gale, C. L. (2016). A Study Guide for Flannery O'Connor's" A Circle in the Fire". Gale,
Cengage Learning.
Gisslen, W. (2012). Professional baking. John Wiley & Sons.
Lobel, S. (2013). U.S. Patent Application No. 13/776,659.
Pattikawa, J. A., & Wenno, P. A. (2014). Effect of temperature and photoperiod on growth,
molting and survival of marron Cherax tenuimanus. AACL Bioflux, 7(3), 217-224.
Sun, D. W., Seo, H. W., Kim, B. W., Yang, H. S., Joo, S. T., & Lee, J. G. (2013). Breed Effects
of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig
Industry. Korean Journal for Food Science of Animal Resources, 33(1), 125-132.
Thebentley.com (2017). Bentley Restaurant & Bar. Retrieved 21 August 2017, from
http://www.thebentley.com.au/menus/a_la_carte/