Gourmet cuisine with a sustainability factor

tasty October 08, 2017 11:20

By The Nation

Cosmo restaurant and bar at The Nai Harn Phuket is one of the island’s premiere dining destinations thanks to the eclectic cuisine of executive chef Mark Jones, whose 20-year journey has included stints at some of the best restaurants in the world.

“Our number one rule when sourcing ingredients for Cosmo is to buy little and often, and only to use the best local and sustainable products. Wherever possible we source ingredients here in Thailand, which reduces our carbon footprint, promotes local business, and means we know exactly where the food is coming from,” he explains.

“Additional items come from the Royal Project in Chiang Mai where there’s a wonderful array of organic and free-range produce of outstanding quality. Our beautiful Kurobuta pork is also sourced in Chiang Mai, from a cruelty free, sustainable farm favoured for its fantastic marbling, outstanding flavour and juiciness.” 

To complement the wide array of fresh local flavours, the beef comes from Western Australia and is dry aged for 30-35 days before being prepared by the master butchery team to enhance firmness and flavour. The resort’s Charcuterie is the only one of its kind on Phuket and showcases a range of meat products all made in house, as well as unique gourmet choices including house-made soft cheeses, natural probiotic yoghurts and rich fruit jams to complement the gluten-free, organic bakery items made using the hotel’s state-of-the-art ovens.

Adventurous diners can start their meal with pumpkin, cumin and coriander veloute, topped with coconut cream and toasted pumpkin seeds – an original creation made by sweating pumpkin with onion, garlic along with cumin, then pouring in the water of freshly opened young coconut. They can follow with Australian Ribeye served with rigatoni of wild mushroom, porcini and black truffle, or indulge in fresh white flakey Andaman sea bass paired with a soup pistou – a seasonal green vegetable broth with potato and thick pesto. Then finish off with an indulgent Banoffee Pie, ‘The Nai Harn’ style, with homemade salted caramel ice cream. 

Find out more at www.TheNaiHarn.com.