The Making of SIK/TENG Episode 1: Wolfgang Amadeus by Phoenix
Selected album: Wolfgang Amadeus by Phoenix (2009)
For our first SIK/TENG episode, we wanted to select an album that represented what our creative collaboration was all about, and Wolfgang Amadeus felt like the perfect fit.
The album's light, bright and dance-y vibe evoked feelings of a summer spent Parisian-style, and reminded us of magical, colour-drenched beachside sunsets shared with friends.
Mike and Paul translated this classic Phoenix album's rich vibrancy and playfulness into a menu comprised of 5 light but zesty dishes and a cocktail.
Amuse bouche 1 /
Beetroot sliced by mandoline, then baked to crispy perfection. Topped with gooey goats cheese and sprinkled with herbs.
Friends for many years, Mike and Paul have played in bands together and long shared a love of music and cooking.
- Baked beetroot chips
- Goats cheese
Amuse Bouche 2 / Canteloupe Gazpacho
A refreshing blend of cantaloupe, cucumber and zesty lime and lemon, topped off with a blend of powdered parma ham and fresh herbs.
- Parma Ham
Scallops with Pureed Purple Cauliflower
Bright purple cauliflower blended until smooth and topped with lightly seared scallops, cauliflower chips and sliced capers.
- Seared scallops
- Purple cauliflower
- Sliced capers
Handmade Tagliatelle with Scampi Zucchini
Fresh handmade tagliatelle topped with shrimp scampi, lightly cooked in olive oil, and julienned zucchini.
- Olive Oil
Poached Pear and Pistachio Tart
Pears poached in red wine are sliced and layered a top of creme anglaise and short pastry, topped with crushed pistachios and vanilla ice cream.
- Poached pear
- Crushed pistachios
- Creme anglaise
- Red wine
- Short pastry
- Vanilla ice cream
Blueberry Mojito Popsicle
The best format for a summer cocktail. Blueberries, soda, mint and rum freeze to combine in this alcoholic refresher.
- Popsicle tray
- Popsicle sticks