Sturia ambassador's recipes

Caviar Haute Couture

Exceptional recipes designed by our Sturia Caviar Ambassadors

Chef Alberto Cuzzit
Chef Fabian Lehmann
Chef Philippe Mouchel

Chef Josh Raine



Contents

P4 About Sturia
P6 Chef Alberto Cuzzit
P14 Chef Fabian Lehmann
P20 Chef Josh Raine
P22 Chef Philippe Mouchel

About Sturia

Caviar Haute Couture

With Sturia Caviar, we are proud to bring to your table the emblem of French excellency
and ultimate luxury.
Leading company in the caviar production, Sturia is a flagship brand for restaurateurs.
Recognized across the globe for its quality and distinguished range, Sturia is used by the
greatest chefs worldwide.

What makes Sturia caviar so special?

From egg to egg

Sturia’ sturgeons and eggs are born, farmed, and processed in the Aquitaine region,
South of France. Holding the entire control of the production process allows Sturia to
provide a unique traceability policy and strict quality control at every steps.
This expertise and know-how throughout the food production chain, guarantees
optimal farming conditions and the highest quality finished products.

Traditional method

Sturia’s grains are carefully hand-sieved, washed, salted using the Malossol method, and
then naturally matured. This traditional method releases unrivalled flavour and length on
the palate.

Controlled production

During caviar production, the grains are meticulously selected and sorted according to
precise size, colour, firmness, and organoleptic quality criteria. This strict method enables
Sturia to create uniform and consistent batches of outstanding quality.
After production, the caviar is packaged in original 1kg tins and matured in maturation
rooms. After maturation it is tasted again and packaged in smaller tins to grace tables
throughout the world.

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Sturia fish are garanteed

s

Our range
Sturia Vintage Baerii

This caviar comes from the Baerii species, more commonly know
as Siberian sturgeon. Its shiny and firm roe bring harmonious fruity
notes and iodize flavour.
Our Vintage Baerii is Sturia’s bestseller worldwide.

Sturia Oscietra

This exclusive caviar condenses marine flavours, a touch of dried
fruit and halzelnut notes. Its firm golden brown eggs roll
perfectly under the palate, gradually releasing their delicate
flavours.
Renowned and much demanded by connoisseurs, Oscietra is the
emblem of French caviar excellence.

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Chef Alberto Cuzzit

Meet chef Alberto

Alberto Cuzzit began his vocation in his home country of Italy before to embarking an
impressive international career. Alberto sharpened his skills working across various
prestigious venues, including Michelin starred restaurants Dal Vero in Treviso, and Gordon
Ramsay’s at Claridge’s in London. In 2009 he was part of the pre-opening team at the very
first Armani Hotel worldwide in Dubai. More recently Alberto was overseing the food and
beverage offering as Executive chef at The Ritz Carlton Okinawa, Japan.
Today Alberto Cuzzit, is bringing his elevated dining expertise to The Ritz-Carlton Perth,
where he can combine his travel experiences and his passion for fresh, high-end products.

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Sturia caviar &
wagyu sandwich

Ingredients 2

- Egg salad
- Wagyu tartare
- Smoked trout mix
- Thick-cut white bread
- Sturia caviar
- Cress

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Wagyu tartare Method
- 60g WA wagyu beef
- 5g Capers 1. Trim and clean beef.
- 5g Cornichons 2. Dice beef, capers, cornichons and mix together.
- 5g Worcestershire sauce 3. Blend Worcestershire sauce, tabasco and olive oil.
- 5 Drops tabasco 4. Season beef with dressing and mix well.
- 5g Extra virgin olive oil
- Salt & Black pepper

House smoked trout Method
- 1kg Trout 1. Mix salt and sugar to create a curing mix.
- 250g Salt 2. Apply a generous amount of your curing mix to the trout
- 250g Sugar on both skin and flesh sides.
- 100g Dill 3. Place in a vacuum bag with dill and seal.
4. Cure for 2 days.
Smoked trout mix 5. Wash off curing mix and pat dry.
- 60g House smoked trout 6. Place on a smoking tray and cold smoke with ice in the
- 10g Shallots smoker for 1-1.5 hours.
- 5g Chives
- Anise myrtle powder to taste Method
- 5g extra virgin olive oil 1. Trim and clean trout by removing skin, sinew and
- Salt & pepper bloodlines.
2. Dice trout and shallots, chop chives and mix well.
3. Add anise myrtle powder, white pepper and olive oil to
taste.

To Serve

1. Place 2 thick slices of white bread on a
chopping board, trim sides and cut lengthwise
creating 4 long slices.
2. Spread wagyu tartare on one bread slice and
cover with another slice to create a sandwich.
3. Spread the smoked trout tartare on the other
slice, add a layer of egg salad and place another
slice of bread on top to create a sandwich.
4. Cut both sandwiches in half, display on the plate
perpendicular to each other.
5. Top with 15g of Sturia caviar and cress.

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Sturia caviar &
marron benedict

Ingredients 2

- Butter poached Marron
- Sauteed warrigal greens
- Poached egg
- English muffin
- Herb hollandaise
- Sturia caviar

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Butter poached Marron Method
- 2 Marrons
- 30g Unsalted butter 1. Blanch the Marrons for 3 minutes in hot boiling water and
- Salt cool in an ice bath.
2. Remove Marron meat from the shells.
3. Place tails and Marron meat in a vacuum bag with butter.
4. Steam poach for 5 to 7 minutes depending on size and
chill in a water bath.

English Muffins Method
- 80g strong bread flour
- 45g warm whole milk 1. Beat bread flour, warm milk, egg, butter, sugar, yeast,
- 1/4 large egg salt, and baking powder.
- 4g unsalted butter 2. Place dough in bowl, cover and let rise in refrigerator
- 3g granulated sugar overnight.
- 1g dry yeast 3. Mix semolina flour and cornmeal and sprinkle a layer
- 1g salt over a seasoned cast-iron griddle.
- 1g baking powder 4. Line a rimmed baking sheet with parchment paper.
- 28g semolina flour 5. Butter 2 English muffin rings.
- 10g polenta or cornmeal 6. Divide dough into 2 portions and shape each portion
into a disk.

Herb Hollandaise Method
- 2 Egg yolks
- 125g clarified butter 1. Beat egg yolks on a bain-marie with the vinegar until
- 5g White wine vinegar fluffy.
- 150g Grape seed oil 2. Slowly pour the clarified butter onto yolks while whisking.
- 5g Dill 3. Blend grape seed oil, spinach and herbs. Strain overnight
- 5g Parsley in a cooler.
- 5g Fennel tops 4. Add your herb oil to the egg and butter mix.
- Salt 5. Season with salt to taste.

To serve

1. Halve and slightly grill the English muffin.
Place on a plate.
2. Top muffin with the sauteed warrigal greens.
3. Heat up the Marron tails on a pan until slightly
colored. Brush with their own butter and place 2
half tails on each muffin.
4. Place one poached egg on each muffin and
cover with the herb Hollandaise.

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Sturia caviar &
seared scallops

Ingredients 1

- Seared WA scallops
- Dehydrated wakame
- Yuzu sesame
- Black garlic aioli
- Sturia caviar

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Seared WA scallops Method
- 3 Western Australian scallops
- 1tsp Grapeseed oil 1. Place scallops on a paper towel to ensure they are
- Salt completely dry. Season scallops with sea salt.
2. Heat up a nonstick pan on high heat. Add a teaspoon of
grapeseed oil to ensure the pan has reached a high smoking
point.
3. Carefully place the scallops in the pan, ensuring not to
splatter the oil. Cook on one side until 1/3 of the scallop is
white in colour, turn and repeat on the other side.
4. Place on a rack to rest, resulting in a medium rare scallop.

Yuzu sesame Method
- 100ml Yuzu juice
- 2g Salt 1. Bring yuzu juice to a boil, add sugar, salt and sesame.
- 2g Sugar Reduce until almost all of the liquid has disappeared.
- 100g Sesame seeds 2. Place on sheets of baking paper and dehydrate for 1 to 2
days until seeds are completely dry and crunchy in texture.

Black garlic aioli Method
- 100g Japanese mayonnaise
- 1tbs Lime juice Combine all ingredients in a food processor and blend
- 2 Black garlic cloves until smooth.
- Salt

To serve

1. Place black garlic aioli, dehydrated wakami and yuzu sesame on the scallop shells.
2. Add scallops.
3. Top with 5g Sturia caviar.

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Chef Fabian Lehmann

Meet chef Fabian

Born and raised in Germany, Fabian
completed his apprenticeship at Apicus,
a Michelin restaurant in a historic
family-owned hotel in Bad Zwischenahn.
At the end of his apprenticeship, Fabian
gained experience working at prestigious
venues, such as the five-star hotel Grand
Elysee and Schlosshotel Kronberg, a luxury
castle hotel owned by the Prince of Hessen
in Frankfurt.

However, it was when Fabian moved to Oslo,
Norway that his passion for clean flavours
combinations started to bloom. Then It’s at
Terje Oro, a former Michelin restaurant where
he finally found the environment to refine his
style and truly hero the ingredients.

In 2016 Fabian relocated to Adelaide and
he is now leading the culinary team as Head
Chef at McLaren Vale’s Maxwell Wines.
A spectacular venue, where he can
showcase his European culinary background
and keep growing his true appreciation for
sustainable local products.

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Sturia caviar &
beef tongue bun

Ingredients 2

- Beef tongue
- Fermented mushrooms
- Crispy enoki
- Steam bun
- Sturia caviar

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Fermented mushrooms Method
paste
- 1kg brown button mushrooms 1. Process mushrooms in food processor until you have a
paste like consistency.
- 50g butter 2. Mix mushrooms and salt.
3. vacuum pac and ferment at room temperature for about
- 20g salt two weeks.
4. Strain the mushrooms and discard the liquid.
5. Cook the strained mushrooms on medium heat with 50g
of butter until dry.

Brine Method
- 4.5L water
- 300g dark brown sugar 1. Bring all ingredients to a full boil then cool down to 5°.
- 150g salt 2. Add your beef tongue to the brine, cover and keep
- 60g insta cure refrigerated in brine for five days. Turn daily.
- 10g coriander seeds 3. Dry the beef tongue and sous vide at 68° for 12 hours.
- 5g mustard seeds 4. Cool in ice bath, allow to set for at least 5 hours before
- 10g black pepper slicing on a meat slicer (1.5mm thick).
- 5g fennel seeds 5. Place the sliced beef tongue on a skewer and BBQ it over
- 3 bay leaf charcoal.
- 1 cinnamon stick
- 2g clove

Steam bun Method
- 300g plain flour
- 7g dry yeast 1. Activate yeast in lukewarm water.
- 10g sugar 2. Add flour salt and sugar and knead until smooth.
- 220g water 3. Cover dough and proof for 30 minutes.
- 10g salt 4. Knock back roll into shape and steam for about 15 minutes.

To serve

1. Deep fry enoki mushrooms in 120° oil until
golden and crispy then dehydrate at 62° overnight.
2. Cut steam bun into desired shape and pan fry on
all sides until golden.
3. Top the buns with fermented mushroom paste.
4. Add barbequed beef tongue, Sturia caviar and
finish with the crispy enoki mushrooms.

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Sturia caviar &
potato roll

Ingredients 2

- Potato & nori roll
- Chicken paste
- Kombu sheet
- Rosemary flowers
- Sturia caviar

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Chicken paste Method
- 300g chicken skin
1. Roast the chicken skins on a wire rack at 160 degrees until golden
and crispy.
2. After 30min, turn the skins over every 10 minutes.
3. Cool the crispy chicken skin and rendered the chicken fat to room
temperature.
4. Process the fat and the skin in a blender until you have a paste.

Potato & nori roll Method
- 1 large desiree potato
- 1 sheet nori 1. Peel the potato and put through a sheet cutter.
- Chicken paste 2. Cut potato sheets into ribbons, five pieces per portion measuring
2cm x 30cm.
3. Portion the nori sheet in the same measurements as the potato.
4. Brush the potato ribbons with chicken fat paste and season.
5. Layer potato and nori on top of each other and start rolling the
potato as tight as possible.
6. Once all ribbons are combined roll in glad wrap to secure and
freeze for 1h.
7. After the potato is set in the freezer, vaccum pac the potato roll
and sous-vide on 70 degrees for 85 minutes.
8. Deep fry potato until golden.

Komby nest Method
- 1 Kombu sheet
- Start anise 1. Braise your kombu sheet in water and add the spices.
- Coriander seeds 2. Cool down and julienne as fine as possible.

To serve

1. Place the potato & nori roll in the center of your bowl.
2. Use the finely sliced kombu to build a nest around your roll.
3. Use rosemary flowers to garnish the plate.
4. Top with Sturia caviar.

Chef’s tips
If you like add a roasted chicken or duck consommé with the potato dish.
It will elevate the flavors of the caviar and the seaweed.

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Chef Josh Raine

Meet chef Josh

At 34, Josh Raine has already 19 years
experience under his belt. Born in Oxford
(England) and growing up in the Der-
byshire Dales, Josh discovered his passion
for food and flavour early. His first job, at
14 years old was in a specialist butchers in
the market town of Ashbourne.

Since then, Josh has perfectioned his skills
in numerous fine dining restaurants, such
as Le Manoir Aux Quat’Saisons (Oxford,
UK), Pied à Terre (Goodge Street, London),
St Betty (Hong Kong), and Urbane
(Brisbane).

Today Josh Raine, is Executive Chef for
Tetsuya Restaurant in Sydney, where he
can happily combine his French haute
cuisine training with his passion for
Asian produce and flavours.

Through his menus, he continues to pay
homage to the vegan ethos of Urbane,
remains dedicated to his own low-waste
food philosophy, supports local food
producers and artisans, and draws inspi-
ration from all the places he has called
home.

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Sturia caviar &
sweetcorn custard

Ingredients 1

- Corn kernels
- Sancho
- Sturia caviar

Method
1. Take the kernels off the husk of a ripe corn cob, avoiding the pith (this will make your
dish bitter).
2. Liquify the kernels by putting them through a juicer at least two times to ensure a
smooth paste. Do not drain as all the natural corn starch will be in the juice.
3. Season with salt and Sancho, a powdered Japanese pepper – similar to Szechuan
pepper, but with more of a lemony finish.
4. Whisk well and pour into a small ramekin.
5. Steam in a bain-marie (just as you would a crème brûlée) in the oven and cook 120
degrees for 20-25 minutes.
6. Test the custard by shaking it gently. If it wobbles but doesn’t break, then it’s ready.
7. Remove from the bain-marie and sit on the side to cool.

To serve

Serve at room temperature and add a big spoon of Sturia caviar.
This sweet and salty mix is a match made in heaven.

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Chef Philippe Mouchel

Meet chef Philippe

Born in Normandy, France, Philippe had the honour to train alongside the legendary Paul
Bocuse, the only chef in France to have been awarded three Michelin stars for more than 40
consecutive years.
Following his training, Philippe travelled abroad to work at the first Paul Bocuse restaurant
in Japan and then moved to Australia to open Paul Bocuse restaurant in Melbourne.
In 1991, Philippe opened the acclaimed Brasserie Philippe Mouchel at Crown Melbourne.
Then in 2016 opened his famous French bistro “Philippe”, offering a traditional yet
innovative French dining experience and serving refined dishes.
Philippe Mouchel is a chef of many talents and a strong candidate for Melbourne’s favourite
French chef. He has won accolades, awards, and the respect and affection of everyone who
has worked with him or eaten at any of his restaurants.

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Sturia caviar &
scallops carpaccio

Ingredients 4

- Fresh scallops
- Tomato
- Radishes
- Sturia caviar
- Shiro dashi

Method
1. Slice 500g of scallop carpaccio style and divide them onto 4 very cold plates.
2. Drizzle with the vinaigrette.
3. Blanch, peel and brunoise one tomato.
4. Top each slices of scallops with the diced tomato and sliced radishes.
5. Finish with a spoon of Sturia caviar.

Vinaigrette
- 100ml Mont zero white verjuice
- ½ lemon juice
- 50ml of white balsamic vinegar
- 50ml shiro dashi
- 1tbsp of extra virgin olive oil

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Sturia caviar &
confit ocean trout

Ingredients 4

- Ocean trout
- Cauliflower cream
- Sturia caviar

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Confit ocean trout Method
- 4x 80g of skinless ocean trout
- 250ml olive oil 1. Mix together sugar, salt and the citrus zest.
- 1tsp microplaned orange zest 2. Season the ocean trout filets and cure for 15min.
- 1tbsp microplaned lemon zest 3. Remove the citrus salt with a brush and place the ocean
- 1tbsp table salt trout in a large container before to cover it with olive oil.
- 1tsp brown sugar 4. Confit in a preheated oven at 50c for about 30min.
5. Remove from the oil bath onto a plate lined with a
kitchen paper towel and keep at room temperature.

Cauliflower and caviar Method
cream
- ½ cauliflower 1. In a medium size sauce pot on low heat add half of the
- 100grs minced onion the butter, onion and leek.
- 100grs minced leek 2. Cook until the vegetables are soft and without any
- 100ml dry white wine colour, add the white wine and reduce by half.
- 250ml milk 3. Add the cauliflower, milk and water then pieces bring to
- 250ml water a simmer and cook for 15min, until completely soft.
- 50gr butter 4. Drain the liquid and reserve.
- 1 tsp of Sturia caviar 5. Transfer all the cauliflower solids in a blender and blend
to a creamy consistency adding the cooking liquid as
needed, finish the remaining butter.
6. Transfer to a small sauce pan until ready to plate.
7. When ready to be served, . Take 4 tbsp of the warm
cauliflower cream and mix it with1 tsp of caviar.

Be careful not to cook the caviar.

To serve

1. With the cauliflower & caviar cream, make a
large cirle onto your plates.
3. Heat the confit ocean trout in a hot oven for
30 seconds.
4. With a spatula carefully transfer the fish onto
the caviar sauce.
6. In butter, fry a small portion of the fish skin
and place it above the fish.
5. Add 1 tsp of caviar on the top of the fish skin,
a few leaves of rocket or fennel salad.
6. Serve immediately.

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THANK YOU

To our Sturia Caviar Ambassadors

Chef Alberto Cuzzit
Chef Fabian Lehmann
Chef Philippe Mouchel

Chef Josh Raine

To our amazing partner

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CONTACT US

Eustralis Food WA
08 9377 0377 - [email protected]
Eustralis Food SA
08 7202 1712- [email protected]
Eustralis Food VIC
03 9945 8700 - [email protected]
Eustralis Food ACT
02 9981 4446 - [email protected]
Eustralis Food NSW
02 9981 4446 - [email protected]
Eustralis Food QLD
07 3067 1412 - [email protected]

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