Latest news with #Yakikami
The Age
25-06-2025
- The Age
Culinary excellence: Chef Stephen's cockerel masterpiece
More contemporary dishes include Marmelo's wood-roasted cockerel with African spices, chilli and potato crisps and Yakikami's yakitori skewers with different parts of cockerel – including thigh, wing, skin, heart, etc. In Sydney, King Clarence does a drunken cockerel liver skewers slathered in sansho pepper and Vegemite toast. And this June, look out for Good Food Events' upcoming Snack Series, presented by Aurum Poultry Co., which will feature five chefs and venues creating delicious cockerel-based snacks. Aurum Poultry Co.'s cockerel is at least 100 days old, compared to commercial chickens which are typically farmed for just 35–42 days. Giving the birds a good life that's three to four times longer than normal means the cockerels naturally develop firm muscle structure and exceptional flavour. The texture of its meat is distinctive, bouncy and rich because the bird has had ample exercise on the farm. This flavour and texture is comparable to the renowned Bresse chicken from France and the traditional Three-Yellow chicken from Asia. It's what chicken is supposed to taste like if you make a point of raising them right and eating both sexes of birds. For the cockerel-curious, Scottish-born chef Stephen Nairn has shared his recipe for whole cockerel with vin jaune. Chef Nairn has spent time in some very good kitchens; the three-michelin starred Eleven Madison Park in New York and Melbourne's Vue de monde and Estelle. He is now the culinary director at LK Hospitality, working on the menu and logistics for one-hatted restaurants including Omnia Bistro & Bar and Yūgen Dining.
Sydney Morning Herald
25-06-2025
- Sydney Morning Herald
Culinary excellence: Chef Stephen's cockerel masterpiece
More contemporary dishes include Marmelo's wood-roasted cockerel with African spices, chilli and potato crisps and Yakikami's yakitori skewers with different parts of cockerel – including thigh, wing, skin, heart, etc. In Sydney, King Clarence does a drunken cockerel liver skewers slathered in sansho pepper and Vegemite toast. And this June, look out for Good Food Events' upcoming Snack Series, presented by Aurum Poultry Co., which will feature five chefs and venues creating delicious cockerel-based snacks. Aurum Poultry Co.'s cockerel is at least 100 days old, compared to commercial chickens which are typically farmed for just 35–42 days. Giving the birds a good life that's three to four times longer than normal means the cockerels naturally develop firm muscle structure and exceptional flavour. The texture of its meat is distinctive, bouncy and rich because the bird has had ample exercise on the farm. This flavour and texture is comparable to the renowned Bresse chicken from France and the traditional Three-Yellow chicken from Asia. It's what chicken is supposed to taste like if you make a point of raising them right and eating both sexes of birds. For the cockerel-curious, Scottish-born chef Stephen Nairn has shared his recipe for whole cockerel with vin jaune. Chef Nairn has spent time in some very good kitchens; the three-michelin starred Eleven Madison Park in New York and Melbourne's Vue de monde and Estelle. He is now the culinary director at LK Hospitality, working on the menu and logistics for one-hatted restaurants including Omnia Bistro & Bar and Yūgen Dining.
