The first Bare Grills session took place on June 26, when Corporate Food, and Beverage Director Jonathan Heath, joined Executive Chef Stefan Goehcke at Six Senses Laamu, Maldives.
With a pristine white sand beach and crystal blue lagoon behind him, Stefan was in a buoyant mood. Originally from Germany, Stefan’s go-to snack is sauerkraut, or the fresh catch of the day such as tuna from the waters around the Laamu atoll. He loves international old school rock music and his favorite drink is red wine or cooling coconut water (depending on the time of day). His favorite restaurant is Leaf restaurant, which is light, bright and right on the beach!
Kuhlhafilah (Curry seared tuna and jungle wood grilled tuna belly)
- Tuna (Confit In Oil); Alternatively Canned Tuna - 100 g
- Maldivian Chili (Finely Chopped) - ½ piece
- Hard Coconut (Grated) - 40 g
- Curry Leaves (Chopped) - 15
- Red Onions (Peeled; Finely Sliced) - 25 g
- Juice of ½ Lime
- Beach Lettuce (Washed; Chopped); Alternatively Rocket Leaves - 15 g
- ¼ Clove Garlic (Peeled Finely Chopped)
- Coconut Oil - 5 g
- Olive Oil - 5 ml
- Sea Salt
- Black Pepper Corn (Mill)
Marinating the salad:
- Mix all ingredients together; season well
- Leave the salad for a few minutes to allow the different flavors to come together
- Check seasoning again and serve right away
Curry seared tuna
- Tuna Loin (Fillet; Trimmed) - 200 g
- Fine Sea Salt - 8 g
- Turmeric Powder - 5 g
- Cumin Powder - 3 g
- Coriander Powder - 3 g
- Fenugreek Seeds - 1 g
Sear the tuna:
- Season tuna loin with salt and spice mix all the around
- Sear on the charcoal grill from each side just for five seconds
- Cut the tuna loin in thin slices and dress around the Kuhlhafilah
Tuna belly skewer
- Tuna Belly (Trimmed; Diced) - 100 g
- Fine Sea Salt - 3 g
- Black Pepper Corn (Mill) - 2 g
- ¼ Lime (Juice + Zest)
- Season tuna belly and skewer on a bamboo stick
- Charcoal grill for just one minute (medium rare)
- Sprinkle with lime juice and lime zest and serve together with the Kuhlhafilah
Another day, another glorious backdrop, this time at Six Senses Yao Noi, Thailand. On July 3, Jonathan, dressed in his best BBQ shirt and joined Executive Chef Walter Butti for more enviable views and chats around the heated coals. Champagne in hand, Walter toasted the fact that he had larger skewers than Stefan, shared his love of classical music and talked about keeping food simple.
Tomahawk with Aioli
- Thai Black Angus Tomahawk - 1.2 kg
- Olive Oil - 50 ml
- Garlic - 100 g
- Black Pepper - 30g
- Rosemary - 40 g
- Maldon Sea Salt - 25g
- Finely chop the garlic, black pepper and rosemary then add the lemon rind and olive oil
- Rub the Tomahawk with the marinade and leave in the chiller for at least six to eight hours
- Just before grilling, season the Tomahawk with the salt flakes
- Start at high temperature to brown the meat all around, then turn the temperature down to around 80°C for 25 minutes
- Let the meat rest for 10 minutes before serving: the meat should be medium as otherwise the flavor of the fat will not come out
Thai Style Aioli
- Garlic, peeled - 30g
- Ginger, peeled - 15 g
- Rind of two Limes
- One Red Chili
- Two Egg Yolks
- Olive Oil - 100 ml
- Crush the garlic, ginger, lime rind and chili in a mortar to a paste
- Add the egg yolk
- While whisking the mixture, start slowly adding the olive oil, whisking all the time until all the olive oil is used. If the sauce is getting a bit too thick, thin it with a little lime juice
- Slice the Tomahawk and serve the Aioli as a dipping sauce
On July 10 we were treated to two glorious views. Executive Chef Marc Lores showed off the vineyards basking in the sunshine behind him while this time Jonathan didn’t need a fake background as he joined from Six Senses Yao Noi.
Originally from Catalonia, Marc Lorés Panadés recently joined Six Senses Douro Valley as the resort’s Executive Chef. His personal values around wellness, sustainability and zero waste align perfectly with those of Six Senses. Believing a glass of wine a day is good for you, Marc had a glass of local port in hand while rosemary-scented coals glowed behind him. He loves to sing along to British pop and his go-to food is flatbread with mushrooms or pizza.
Chicken satay with avocado tartar
- One Lemongrass Stalk-bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- Five Shallots, chopped
- Toasted Coriander Seeds - 5 g
- Ginger - 20 g
- Bird’s Eye Chili - 5 g
- Cherry Tomato - 20 g
- Four Garlic Cloves
- Ground Coriander - 5 g
- Turmeric - 20 g
- Kosher Salt - 5 g
- Avocado - 100 g
- Shallot - 10 g
- Bitter Orange - 10 g
- Capsicum - 10 g
- Salt - 2 g
- Black Pepper - 3 g
- Fresh Herbs
- In a food processor, combine the lemongrass, shallots, garlic, coriander, ginger, chili, cherry tomato turmeric, salt and the two tablespoons of sunflower oil and process to a paste.
- Transfer the marinade to a pan and cook for 20 minutes until reduced to release flavors.
- Cool down and add the chicken, gently tossing to coat each piece.
- Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes to one hour.
- Grill directly on the BBQ.
- For the avocado, prepare as a fresh salad, chop everything except the orange, add the juice and season with the pepper, salt and olive oil. Add on top of the skewers and enjoy!