Page 8 - PR Mag Mar19

Ken Parry

INTRODUCING NORTHS EXECUTIVE CHEF:

Australian-born Ken Parry has been tantalising guests all around the Globe with his
fine dining cuisine. Ken brings with him extensive skills and knowledge acquired whilst
traveling the world working in such places such as: America, Australia and Europe.

From a young age, Ken was very passionate about creating
classical marriages of flavour that boast a contemporary twist.
His career as an apprentice chef began in the Wembley Hotel,
Perth in 1992. After being classically trained in French Cuisine
for 4 years, Ken decided to broaden his horizons and travel the
globe, gaining all the knowledge and experience that the world
had to offer. Throughout his travels Ken not only became the
best Executive Chef he possible could, but he also gained the
skills to create the finest cuisine.
Upon Ken’s return to Australia he had the pleasure of working
for places such as: The Truffle Group (winning them a Gold Plate
Award in Tourism and securing himself the prestige title of Event
Caterer of the Year); David Jones Department Store; and The
Avondale Golf Club where he had the pleasure of serving the
then Prime Minister John Howard.
In 2005 Ken returned to Perth to be near his family and continued
his cooking career at the Royal Perth Hospital as the Retail
Catering Manager.
In 2016 Ken’s career took him and his Family to wonderful
Hobart, where he had the pleasure of working in such places as: Ken Advises, “As chefs we are charged with the ultimate
The Henry Jones Art Hotel and Wrest Point Casino. responsibility of creating an experience… a memory…
Ken has recently relocated to sunny Queensland and continues something that can only be achieved by intensifying the flavours
to flourish and grow his career at Norths Leagues and Service and textures of our ingredients to such a level that it incites
Club as Executive Chef. an emotion.”

Seared Duck Breast with Sautéed and Pickled

Mushrooms, Pumpkin Seeds and Toasted Peanuts

Ingredients: Method
Pickled Mushrooms: 1. Preheat the oven to 200˚C/gas mark 6.
• 100ml of white vinegar 2. Start by pickling the mushrooms. Bring the
• 25g of sugar water, vinegar and sugar to the boil, pour over
• 50ml of water the mushrooms and leave to lightly pickle for
• 100g of chestnut mushrooms 20 minutes.
• 100g of button mushrooms 3. Meanwhile, to prepare the duck, trim off
• 100g of shiitake mushrooms any sinew from the breasts and place skin-
side down in a hot dry frying pan. Cook for 4
Duck Breast: minutes on a medium heat - pour off any fat from the pan as it renders out.
• 2 Duck Breasts 4. Turnover and cook for a further minute then turn back on the skin-side for another
2 minutes. Repeat once more as this will render the fat, crisp the skin and take the
Pumpkin Seeds and Peanuts: breast to medium rare. Remove from the heat and allow to rest for 5 minutes in a
• 50g of butter warm place.
• 25ml of sunflower oil 5. For the pumpkin seeds and peanuts, sauté the pumpkin seeds in oil until puffed
• 50g of pumpkin seeds up, drain from the pan and place onto absorbent kitchen towel. In the same pan
• 50g of peanuts add the butter and toast the Peanuts
until golden, drain and combine with the pumpkin seeds.
Spinach: 6. Drain the mushrooms out of the liquid (reserve 1 tsp for the dressing) and allow
to dry on absorbent kitchen towel. Heat the butter in a large pan and sauté until
• 25g of butter lightly golden. Add the spinach to the pan to wilt and season with sea salt to taste.
• 150g of spinach leaves 7. Combine all the ingredients for the dressing, including the mushroom pickling
• Season with a sprinkle of Sea Salt
liquid, and taste for seasoning and acidity (Adjust accordingly with more soy, or
vinegar to your liking).
Dressing: 8. Place the duck breast into the oven for 3 minutes to reheat.
• 1/2 tsp light soy sauce 9. Spoon the mushroom mix onto each plate. Carve the duck breast and season with
• 50ml of sunflower oil sea salt placing it onto the pickled mushrooms. Sprinkle the dish with pumpkin
• 1/2 tsp honey seeds and peanuts, drizzle with the dressing and serve immediately.