We haven’t featured a Secrets of the Chef for ages and so this one is a goodie. We have a list a mile long of some of the most amazing restaurants in the region.
Bazaar Restaurant is a wonderful new place to eat in Queenstown. I recently headed there for their opening and was blown away by the choice. It seems the whole of Queenstown was there guzzling, sipping and tasting in their interactive market place. Think of all your favourite food from all the countries in the world and you have some idea of what I’m talking about.
For all those chilly evening’s in Queenstown this Mac and Cheese (with added extra of truffles!) is perfect. And don’t forget to “shave some truffle like a boss”.
Bazaar’s truffle Mac and Cheese (recipe from Theo Francois)
20gr chopped fresh truffle
500gr grated mozzarella
Fresh black truffles
Cook pasta in a large pot of heavy salted water.
Drain and cool, mix with a little bit of olive oil to stop pasta sticking together.
Make a béchamel by melting the butter and adding the flour. Cook for a few minutes until flour is cooked out. Add the milk and keep whisking until béchamel thickens and comes to the simmer. Careful as it may catch on the bottom. Season with salt, ground white pepper and a half a roughly chopped fresh truffle. Finish my adding cheese and whisk till incorporated. If mixture becomes too thick, add a touch more milk.
Take a casserole tray and cover the bottom with the truffle béchamel.
Add the first lay of pasta.
Cover with béchamel.
Repeat the process.
Then cover the top with the mozzarella.
Bake 20/25 min at 180 .
Shave some fresh truffle like a boss to finish.
It’s time for degustation now!
Thank you Bazaar Queenstown! All photographs supplied by Bazaar Queenstown.
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