Chef Steve Shrimski’s ‘adventure’ fare

Australian cuisine continues to create culinary ripples with the “adventure” creations of Executive Chef Steve Shrimski of Canvas Bistro Bar Gallery and Circa 1900.

With the opening of Canvas Bistro Bar Gallery in the Food Terraces of Ayala Center Cebu last quarter of 2009, husband and wife tandem Chef Steve and Eya Shrimski introduced the food and beverage of Australia to Cebuanos. And they brought with them years of knowledge and sterling experience acquired in Asian and Asia Pacific countries, including Sydney, Australia where Chef Steve hails from. While Australian cuisine is not well defined, the food is all about the quality ingredients that the country produces from fresh produce, livestock and dairy products.

Chef Steve’s Aussie creations are all about the fusion of the best Australian and Asian ingredients without losing the flavors or overpowering the palates. For conservatives, Canvas Bistro Bar offers classic Australian favorites like Aussie Beef Steaks, Meat pies and juicy burgers.  The latest addition is the interesting Breakfast Menu that is served as early as 7 a.m. Not morning persons, Mayen Tan and I enjoyed a late breakfast with Eya Shrimski.

For starters, we had a healthy bowl of Chef’s Toasted Muesli, an appetizing mixture of honey toasted oats, roast nuts, dried mango, cranberries, dates, raisins with yogurt, mango puree and low fat milk.

For the hearty breakfast, we shared 2 Fried Eggs with Fresh Aussie Beef Sausage, Grilled Bacon served with Saute Garlic and Mushroom we wiped clean with sourdough bread. We also enjoyed the Beef Medallion with fried eggs (cooked to your liking).

For more of the Aussie culinary adventure, Circa 1900 recently introduced the latest fusion creations in this charming turn of the century American colonial mansion sprawled in Sanjercasville in Lahug.

We started with Crispy & Mixed Spice (chicken skin chicharon, liver, gizzard, Chinese chorizo and cashew) served on the table for grazing. Eya says “grazing” and “noshing” are common terms used in Australia. Australian wines were served to pair with the dishes. Tatachilla “Growers” Semillon Sauvignon Blanc drew out the flavors of the appetizer and Aromatic Chicken Konbu Broth with Chinese mushroom, king abalone and beancurd sheet. Konbu is Japanese edible kelp or seaweed. I relished  the US Giant scallop with amaretto garlic and lemon-iba (kamias) salsa.

A seafood lover, I ate the Roast local Barramundi (sea bass) encrusted with Basil Arugula Pesto served with Garlic Lemon Grilled Shrimps with gusto. Cucumber Mint Shooter with Calamansi was a refreshing pause, cleansing our palate for the robust meat course: Medium Rare Seared Ostrich with spiced red wine, tablea jus on polenta and US Harris Ranch Hanging Beef Tender with Creamy Diane Sauce (made of sautéed onions, garlic, Worcestershire, tomato sauce and cream).

Interestingly, hanger steak, which hangs from the diaphragm of the cattle or cow, is prized for its flavor and best-served medium rare to retain its tenderness. A glass of Grant Burge Benchmark Shiraz complemented the robust flavors of both the ostrich meat and hanger steak.

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