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A filet of John Dory sits on top a bed of cook diced potatoes and creamed leeks. The fish is topped with a tomato compote and sauced with a truffle vinaigrette. A milky green Bibb lettuce sauce is poured table-side. Notes: Yikes, was my first thought. This looks and smells like cod. Not that cod is bad - but it's not John Dory. The filet was *perfectly* cooked, as a piece of cod - meaty with a little bit of bounce. The flavors were wonderful - I especially liked the truffle vinaigrette, which reminded me of the truffle vinaigrette I had in a <a href="Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder. The pototoes and creamed leeks were great - both in flavor and texture - I just wished that the creamed leeks had been a bit less gooked up with the cream sauce - a little cleaner - slightly dressed. The tomato "confit" on top was one of my favorite aspects - tangy, meaty, and very flavorful - full of natural umami. Were those oven-dried or sun-dried? The Bibb lettuce sauce was sadly not very distinct in flavor. I was hoping a good shot of lettuce flavor. Instead, it was just a creamy sauce was more noticed for its unctuous texture than its flavor. I think the problem is that Bibb lettuce is such a light tasting lettuce as it is, that any "Bibbness" of the sauce became masked by the other bold flavors in this dish. Overall, this dish was very strong, with the exception of the confusion over the fish. I personally love light flaky fish - which is why I was looking forward to Dory. Getting something that looked, smelled and tasted like cod was a not necessarily deflating, but not what I had been anticipating. Also, the over-creamy leeks aside, I just wished there had been a bit more Bibbness to the sauce.

Good Friday lunch. My recipe (serves 3 as light meal): 2 tbs olive oil 1 brown onion, chopped 2 garlic, finely chopped 1 bay leaf 1 sprig thyme 1/2 tsp chili flakes (if you like it hot, use max 1 tsp, but you don't want to turn this into a curry) 1 tsp mustard powder pinch of ginger 1/2 tsp salt 150g red lentils (Rinse lentils til water is completely clear, or else you get 'scummy' soup) 4-5 vine ripe tomatoes, chopped 1 L vegetable stock Heat 2 tbs olive oil in sauce pan on medium heat, sweat onion then garlic. Add veg stock, bay leaf, thyme, chili flakes, mustard powder, ginger salt, tomatoes. Bring to boil, add lentils, simmer 15min or til just cooked. Remove bay leaf. Season w s+p. To serve, dish up soup, add a glug of o.v.olive oil, garnish w herb of your choice (micro herbs / basil / terragon / parsley / oregano), add some fresh tiny tomatoes if wish, serve w baguette or bread of your choice. 22 April 2011

Hydrofarm’s self-watering tomato planters provide lightweight, strong support for tomatoes, beans, peas, cucumbers and other climbing plants and flowers. Use with any potting soil or coco planting mix and the easy-fill reservoir system delivers water and nutrients from below, helping avoid over or under watering. The sturdy frame construction help support the weight of vines as they grow, allowing the plant to devote more energy to developing fruit and preventing the fruit from falling off before it’s ripe.