Celebrated Chef Trent Robson has more than settled into the French Bistro Belle Epoque at Brisbane’s Emporium precinct, so much that he’s even sharing the recipe to a classic French dish – the Duck Liver Parfait.
Well travelled and having spent time at The Firestables in Wimbeldon Village in the UK and also at Kew Gardens working for the two-michelin-starred restaurants The Glasshouse and The Trompette under Chef Antony Boyd, he has won a number of Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St. He then went out on his own at Noi on Brunswick St; a tapas and wine bar, before he was called to Riverside, to be Executive Chef at Pier Nine. In 2009, Trent put his stamp on 1889Enoteca creating some innovative Italian cuisine.
He now calls the French Bistro Belle Epoque home, as Head Chef, where he creates authentic, inventive French bistro food.
Duck Liver Parfait
Makes 2 large terrines
2kg duck livers cleaned
¼ bunch picked thyme leaves
800g softened butter
90ml congac35ml Grand Marnier
750ml Mediera or port
Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume. Cool.
Blend together with the cleaned livers and softened butter.
Pass through a drum sieve and repeat (blend and sieve).
Season with salt and pepper.
Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess.
Cook at 75 degrees Celsius for 25 minutes depending on size of terrine moulds.
Serve with condiments like confit onion, cornichons and warm French bread.
Belle Époque Café, Patisserie, Bar, Bistro I Emporium,