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That's Neil Abrahams (left) the Executive Chef at the Royal
Canberra Golf Club. Neil was Chef of the Year in the Melbourne
Culinary Challenge at
FINE FOOD 2006.
Neil cooked three dishes for the truffle sessions, and for me the
standout was the whole egg ravioli. A delicate treat that he made it look
simple.
 Onto
a sheet of fresh pasta, placed over a savoury baking tray,
in each hollow Neil put some wilted
English spinach leaves. He separated a whole egg yolk from
the white, and placed it on top of the greens. Seasoned it
all with with some sea salt and pepper, then the fresh truffle was
grated on top.
 A
second sheet of fresh pasta was placed over the eggs,
pressing down lightly around the edges, then a scone cutter
made a perfect circular ravioli.
This was gently placed into boiling water until
the pasta was cooked, and then served immediately.
Next: See the result >
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