Chef Nyesha J. Arrington provides the cookbook's foreword, sharing with the readers her love of food. Arrington is celebrated for her advocacy of recipes using farm fresh, local, and responsibly sourced ingredients and whose culinary approach is inspired by diverse cultures, flavors and techniques from around the world.
The first recipe that appears in the book was created by Neil Perry, one of Australia’s most celebrated chefs. The Prosciutto and Gribiche is a simple yet satisfying amuse-bouche that was served in the stunning LANDMARK by Lexus facility during the 2019 Lexus Melbourne Cup celebration.
The second recipe is the Chicken Meatball hors d’oeuvres, a dish influenced by traditional Japanese techniques, the modern aesthetic of Melbourne and a zero tolerance for waste policy. The dish was concocted in Yuta and Sharlyn Kobayashi’s modern Japanese cuisine restaurant, Eazy Peazy, located in the heart of Melbourne.
As the perfect ending to the menu, the third recipe from Australia is called the Gin Orange Parfait, a refreshing dessert perfect for warm summer days. The dish was created by Chefs Matt Stone and Jo Barrett, Co-Executive chefs at Oakridge Restaurant located in Victoria’s oldest wine region, the Yarra Valley.
For the menu’s soup selection, the cookbook takes you overseas to Singapore where Chef Charles Tan challenges cooks with an aromatic Tomyum Chicken Consommé. This classic consommé was served to guests who attended the Lexus LS 30th Anniversary event.
Northwest of Singapore, the menu then makes a stop at Taiwan for its fish dish. Chef Yang Po-Wei shares his 48 Hour Cured Mahi-Mahi recipe, a dish that requires time, patience and precision.
The first of two main dishes on the menu was conceived by Chef Sachie Nomura. Born in Aichi, Japan but based in New Zealand for the last twenty years, Chef Nomura is both a culinary educator and an ambassador for washoku (traditional Japanese cuisine). Her main dish, Beef Nigiri, has an “East meets West” vibe as it uses charbroiled beef rather than the traditional high-grade raw fish. The protein is partnered by her Asparagus with Black Sesame recipe.
The final main course offered on the menu goes home to Japan, the birthplace of Lexus. For the last recipe, Chef Takeshi Fukuyama and Chef Gaggan Anand partnered up to reimagine Keema Curry and offer their own interpretation of the dish that originated from India. This exquisite dish was enjoyed during the region’s local culinary program DINING OUT with LEXUS where guests experience outdoor dining in an undisclosed location revealed only upon arrival.
With the global launch of Culinary Perspectives, the Lexus brand hopes that the unique recipes and the stories behind each chef’s culinary approach will reinforce the value of creativity, curiosity and exploration with its audience.
Photo/s from Lexus
