January 2001, Shane Osborn, aged just 29, became the very
first Australian to attain Michelin status. He took over
as head chef at Pied à Terre in
December 1999, having worked previously as Sous Chef to
Tom Aikens. Shane has worked in Europe for the past 10
years, including a stint at a two Michelin starred restaurant
in Courcheval, France.
continued his training for the next two years in Sweden,
before moving to London where he took a position with Gordon
Ramsay and Marcus Wareing opening L'Oranger, and helping
to win a Michelin star. He later moved on to be Junior
Sous Chef at The Square, a two star Michelin restaurant,
where he stayed for a further two years before joining
Pied à Terre. Shane has taken Pied à Terre
from strength to strength. Having managed to retain their
first Michelin star, he then celebrated even greater success
with the return of their second in January 2003, which
he went on to retain this year.
Large sauce pan
Presentation dish for service
Electric hand whisk
Mixing bowl X 2
* do not worry if you do not have one, a hot grill will work too
400g Mixed Berries Zest of one lemon
2 egg yolks
20g butter 70ml white wine
50g castor sugar 90ml double cream
Fruit mix -
Stem, stone and wash berries
Put all the fruit in a sauce pan with half the sugar, all the butter and zest.
Cover and simmer for 3 minutes, then set aside.
Sabayon mix -
Mix the egg yolks, white wine and remaining sugar in a bowl.
Place bowl in pan of simmering water (double boiler or bain marie).
Whisk the warming mixture until 3 or 4 times original volume, then take off heat and set aside.
Whip the double cream and fold into the sabayon.
Spoon the sabayon generously over the fruit and brown with a blow torch or under a hot grill.
Fill the base of the serving dish with the lightly cooked fruit.