Corned Beef
SEVEN years after Canvas Bistro-Bar-Gallery opened its doors in Cebu City, the first modern Australian restaurant continues to please discerning palates with its fresh, clean and exciting cuisine. Executive Chef Steve Shrimski together with his wife Eya have since expanded their culinary endeavor that includes Circa 1900, a turn of the century colonial mansion that has been converted to a restaurant that offers an eclectic cuisine.
Chef Steve tells me that modern Australian cuisine may not be as distinct as some of its Asia Pacific counterparts but it is essentially dictated by the abundance of its agricultural and fresh produce plus the influence of globalization. With the full support of Eya who manages the restaurants and catering business, Chef Steve is constantly creating and re-inventing dishes that appeal to diners but his Australian classics remain stellar.
I had lunch with Eya Shrimski in the new location of Canvas at #1 Paseo Saturnino in Banilad, a place fast becoming an exciting food destination. The street-level location makes it very visible with wide frontage and bigger floor area with antique wooden floor planks.
Chef Steve’s open kitchen gives the place an interactive feel where I want to watch the action.
We started with Small Bites–appetizers that are best shared to open up our palates.
We enjoyed “Ukoy” or Shrimp and Beansprout Fritters, Thai Fish Cakes with cucumber dip and Cocktail Pies with ground beef and vegetable filling.
Shrimo & Bean Sprout-Ukoy- Fritters
The choices gave us a taste of Filipino, Thai and Australian. Crossing continents, we had Italian Salad–a refreshingly hearty salad with Prosciutto, arugula, semi-dried tomatoes, quail eggs, artichokes, truffled roast black olives spiced up with tangy anchovy-parmesan dressing.
This could very well be a meal by itself. From the Fresh off the Boat section of the menu, we had the Salmon and Seafood Roulade on Kaffir lime Lemongrass sauce, a light seafood roll with tangy lime flavor.
Eya chose a best selling comfort dish From the Canvas (meaty main courses), Poached Corned Beef with Braised Cabbage, Carrots, and Mashed Potatoes served with grain mustard cider sauce.
Corned beef is a salt-cured brisket and derives its name from curing the meat with rock or “corn” of salt. This is a culinary tradition from the Irish and British, sometimes sliced and served piled as a sandwich filling, The Reuben Sandwich is a popular American sandwich filled with sliced corned beef, Swiss cheese, sauerkraut and Russian dressing.
Triple Chocolate Mousse
To Filipinos, corned beef is usually the canned version, which is served sautéed with garlic and onions.
Chef Steve looked tired as he checked our plate of Poached Corned Beef after a morning of sharing his expertise with HRM students of the University of Cebu. With an eye for detail, he dashed into his kitchen for more grain mustard cider sauce and poured it over our thick slice of Corned Beef.
The Filipiniana, an almond-pandan jelly trifle with ube sponge cake, tropical fruits and coconut custard was a delicious sight to behold.
The huge glass of rainbow delights was as delightful as it looked.
I almost forgot the Triple Mousse on Devil’s Food Cake and Chocolate Ganache, which was just as scrumptious.
