MALDIVIAN FLAVOURS

Originally from Brisbane, Australia, Brett Muller, Executive Chef at Le Méridien Maldives Resort & Spa began his career as a Commi Pastry Chef at the Sheraton Brisbane Hotels & Towers. His culinary experience has taken him to all corners of Asia Pacific including Australia, Guam, the Philippines, South Korea, China, and most recently Malaysia. Throughout his career, Muller has displayed his culinary flair as a chef to celebrities such as Chris Hemsworth, Katy Perry, Metallica, Danish and Malaysian royalty, Australian prime ministers, Barack Obama, and had the opportunity to cook alongside Gordon Ramsay. Here he inspires us with two seafood specialities

Local Grilled Lobster, Garlic Butter, Preserved lemons and Hydroponic Greens

800g lobster 10g butter 1g garlic 10g cherry tomatoes 50g hydroponic mixed greens 20g lemon 5ml olive oil Salt and pepper to taste

Method

1 Slice the lobster lengthwise all the way through into two halves. Clean the lobster and cut small slits in the claws to vent, while cooking. Brush the exposed meat with a mixture of melted butter, lemon juice, a little salt and freshly ground pepper, and if you want, some minced garlic. 2 Clean and lightly oil the grill and get your coals at medium heat. Lay the lobster flesh side down and cook for about five minutes. 3 Turn it over, brush on more lemon butter, and cook shell side down for another five minutes. 4 When finished, the meat should be firm and opaque all the way through.

Maldivian Reef Fish Carpaccio, Islands own Hydroponic Greens

150g fresh white snapper 30g fresh lemons 5g fresh orange juice 10g red onion 10g fennel 3g red radish 5g kaffir lemon leaves 5ml fresh lime juice 15g island hydroponic mixed greens 20ml olive oil 10g semi-dried cherry tomatoes 3-4 small pieces of crispy fish skin Salt and black pepper, to taste

Method

1 Brush the plate with a little oil. 2 Rinse the fish, pat dry, and slice very thinly. Lay the slices of fish on the plate. 3 Mix the remaining oil with lime juice, orange and lemon.

Season to taste with salt and drizzle the fish with citrus oil. 4 Add the Island hydroponic mixed greens, semi-dried tomatoes, fennel shavings, onion, red radish and crispy fish skin. Season and serve.