The Hardest Dishes to Cook

The Hardest Dishes to Cook

A dish that one person may find easy to cook another may find next to impossible. That being said, there are some dishes out there that are notoriously difficult to make, taking years to perfect for even the most experienced chef. Here are just a few of the most famously tricky dishes.

A soufflé is a lightly baked dessert made with egg yolks, beaten egg whites and a number of other ingredients. The trick with this dish is getting it to rise or ‘puff up’ in the oven during baking. Making a soufflé demands attention and optimism, and there are many small tricks to making a successful soufflé, from adding a pinch of salt to the egg whites to lining the soufflé dish with a parchment paper collar. But whatever you do, don’t open the door while it’s baking or the entire thing will collapse.

Beef Wellington features tenderloin coated with pâté and duxelles, which is then wrapped in puff pastry and baked. A perfect beef wellington has an exterior that is a light, crisp, buttery crust. Slicing through you will find slivers of prosciutto, a duxelles of wild mushrooms bound with cream and foie gras, all encasing a core of medium-rare beef tenderloin. While this dish is somewhat straightforward, it is extremely time consuming and difficult to get the pastry just right – light and crispy on the outside and nicely flavoured with meat juices on the inside.

A Bombe Alaska is a layered assemblage of ice cream and cake. Instead of being served cold, it is slathered with a thick layer of sweet meringue and baked until golden. The trick is having everything frozen solid before covering it with meringue and transferring it to the oven. The meringue acts as an insulator and keeps the ice cream cold throughout the baking.

Here at the Golden Ox on the Redcliffe Peninsula our chefs have had many years of experience developing complex and intricate dishes. Our creations contain many different elements that all must work harmoniously with each other otherwise the dish will fail. The key to making these dishes is experience, practise, a flair for experimentation and a commitment to perfection.