Eugene Bellard: Off to a good start

Apr 10 2008

Eugene Bellard, head chef at Schmooze Wine Bar _320

THERE is nothing 'fishy' about the two favourite starters Eugene Bellard serves at Schmooze Wine Bar.

Having spent time working as a starter chef and line chef preparing tapas, Eugene has drawn from skills learned in both positions to add a little creative flair into his dishes.

He says: "While working as a starter chef, I was often bored with the standard of starters we were producing. That is why I decided to mix things up a little at Schmooze.

"I feel they have the right balance needed to entice your taste buds, yet not be too filling."

Eugene's first starter this week is spicy crab cakes.

"I developed this dish during my time preparing tapas," he says. "While I was in Spain I was taught a unique method for crab cakes. Crab is one of my favourite dishes because you can be so creative with it.

"By adding Worcestershire sauce and Dijon mustard, it gives the cakes an extra kick which has proven very popular. This particular dish actually originates from north Morocco and I make my own sweet chilli sauce to accompany the dish; that  makes it stand out from our other starters."

The second starter that Eugene has chosen is pan-fried herbed calamari salad.

"The best thing about this starter is that it seems to appeal to all ages.

"I have seen students, young professionals and elderly folk all enjoy this dish.

"I have used ingredients like paprika and coriander to give it a light and refreshing feel. Some people like to add chopped chillies to the salad. However, I use a teaspoon of very finely-chopped red chilli, just to give it that extra taste, and serve it with roasted roma tomatoes.

"It also adds a uniqueness to our menu as it is different to the many Greek salads you see now at most restaurants."