Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Here’s a recipe for his Cod, Zuchinni and Grains.
Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.
Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a surprising but welcomed Michelin star, just four months after opening.
New Zealand Star Chef Matt Lambert of The Musket Room.
- 140 g (1.4oz) cod portions
- 12 large yellow onions
- 2 btl of Verjus Blanc
- 1.90 liters cream
- 3 ea yellow squash
- 100 g Chardonnay vinegar
- 1 kg wheat berries
- 4 kg water
- 100 g basmati rice
- 300 g water.
- Cook in sauce for 12 minutes until tender, at 80ºC. (176F)
- Slice onions as thin as possible. In a large rondo, add ¼ lb butter and begin to sweat onions. Once they become translucent, deglace with Verjus. Cook on top of rack and cook down until they become dry.
- Once cooked, weigh the total cooked product and add 0.001% xanthan gum to thicken or use corn starch.
- Slice the squash as thin as possible with a mandolin. Compress in a cryovac bag with vinegar and salt.
- Combine the ingredients and bring to a boil. Cook until tender. Strain and dehydrate until completely dry. In a small pot of oil, bring it up to 230 ºC and fry, being careful not to overfry it, as it burns quickly.
- Cook rice until it forms a paste. Puree the rice and form small dots on a tray. Dehydrate overnight. Fry at 218 ºC; once puffed, take out immediately (chips will turn yellow/brown).