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Beneath the sails of the Opera House a French man is conducting his own show each night. It is an elaborate culinary performance, reflecting his past (through exquisite French technique) yet it is also firmly grounded in his present: the menu is a celebration of Australian produce, heritage and regionality. Now an Australian citizen, Brahimi was born in Paris and it was in the shadow of another iconic landmark, Notre Dame, that he learnt his trade (at the famed Tour D’Argent). He went on to spend four years at Jamin, under the skilled guidance of Joel Robuchon, where he worked his way up to sous-chef (second in charge).
Keen for a new challenge Brahimi headed to the distant shores of Australia. He opened his own restaurant, Pond, and within six months the restaurant had been awarded two chef’s hats (from the prestigious Good Food Guide awards), a record achievement in such a short period of time. Moving harbour-side in 1995, Brahimi took over the reins at Bilsons (later to become Quay) taking the restaurant to the giddy height of three-hats and Best French Restaurant in 1998. In 2001, Brahimi was awarded the prestigious contract to run the restaurant in the Opera House and his self-titled restaurant is now revered among Sydney’s best.
Probably medium-fine. Also look for a "chalni" in Indian spice shops - it's essentially the same thing but will probably not have the high price of a French utensil. Wire mesh is bes but is prone to rusting if not properly cared for. Nylon is a reasonable and relatively long-lasting alternative.
Food Safari's episode with Chef Brahimi showed a recipe of mashed potatoes finely strain through a Tamis, we have been searching for a tamis but are not sure of the size of the perforations in the mesh. They come in so many different sizes we would appreciate if you could sugest the correct one to buy since they are pretty expensive.