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It was such a pleasure to revisit Chef Aaron Turner at his new restaurant Igni. We last visited when he was at Loam where we were blown away by his food then. This time round, we were blown away once again. It's no surprise they won Australian restaurant of the year in 2017. Here, the combinations of ingredients are simple yet mind blowing and delicious.
The squab has been glazed with and marinated with molasses , then slow roasted over wood fire. Here, the squab was cooked to perfection, the meat was tender and had a lovely hue of pink on the inside. This has to be one of the standout dishes at Igni!
Squid. Bullhorn Pepper.
Yet another simple and stunning dish from Chef Aaron Turner. 3 ingredients with distinct flavours harmonising with each other on a plate. The sweetness of the onions, the squid bringing the savory flavours of the sea and the heat of Bullhorn pepper sauce. The squid and the onion were cut like noodles, making this dish almost a play on bibim Naengmyeon (spicy cold Korean noodles). That bullhorn pepper sauce was almost like a gochujang sauce. A very clever dish that played both with Flavours and texture.
