We have a chat about tips and tipping in the era of contactless payment technology such as Tap and Go. Waiters are reportedly not happy that customers are not always presented with an opportunity to include a tip for good service in restaurants.

Tune in to listen to our culinary editor, Rita Erlich, in conversation with Graeme Kemlo.

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Chef Mavro’s Bouillabaisse based on the original fishermens’ recipe from Marseilles

Honolulu’s award-winning French Chef Mavro reveals the secret to his saffron-tinged clear bouillabaisse, a wonderful dish he adapted from the original Marseilles fishermens’ recipe. He explains to Graeme Kemlo about his favourite bouillabaisse on Travel Writers Radio – listen now:   https://soundcloud.com/travelwritersradio/honolulus-french-chef-mavro-reveals-clear-bouillabaisse-recipe-graeme-kemlo

And Chef Mavro kindly allows us to publish his recipe here – Thank you Chef.

chef mavro restaurant

ONAGA BOUILLABAISSE, FISHERMAN STYLE WITH “ROUILLE”

(6 servings)

Ingredients for the broth & remouillage:

1  each                   Maui onion

4  each                   Tomato, scrap, tomato paste

1  each                   Fennel, scrap

2  each                   Russet potatoes, pieces

1  each                   Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle)

8  cloves                 Garlic

4  tablespoons      Olive oil

2  teaspoons          Saffron powder, orange zest

4  pounds               Small Mempachi, cut into pieces

Onaga scraps, head & fins

Water, just enough to cover the marinade (then after, cover one               more time for the remouillage)

Ingredients for the bouillabaisse:

6  pieces                 Onaga fillet, 5 oz each, 2.5 for menu C (as substitute: Hawaiian                 snappers)

Ingredients for the bouillabaisse garnish:

Maui onion, tomato (confit), fennel, potatoes, garlic…

Ingredients for the “aϊoli:”

4  cloves                 Garlic (blend in puree)

3  each                   Egg yolks (at room temperature)

2  cups                   Extra virgin olive oil

½ cup                     Uni

Croutons (country bread toasted)

Salt, pepper and cayenne pepper to taste

Method for the broth:

Marinate all the ingredients for the broth all nite, no water, EVO, cover with parchment paper.

In a large braiser, sauté the ingredients covered with a sheet pan for 10 minutes, cover with        water, bring to a high boil for 5 minutes & simmer for 45 minutes, no reduction. Pass the broth        through a chinois.

Method for the remouillage:

Cover with water one more time, bring to a boil & simmer for 45 minutes. Pass through a chinois.

Method for the onaga & garnish:

Poach the fish & garnish in the remouillage, serve the bouillabaisse deconstructed into a large      pasta plate, cover with the broth, croutons & rouille on top.

George Mavrothalassitis/Chef Mavro   www.chefmavro.com

Award-winning Chef Mavro – Honolulu fine-dining. Photo: Graeme Kemlo

Graeme Kemlo meets a French chef who has been an Hawaiian institution for almost 30 years, and for the past 20 years has operated his award-winning “Chef Mavro” restaurant just outside the hustle and bustle of the busy Waikiki strip. George Mavrothalassitis, born in Provence, migrated to USA in 1985, was lured to Hawaii in 1988 to be Executive Chef of La Mer at Halekulani Hotel, then Four Seasons Maui berfore opening Chef Mavro in 2007. He has won a James Beard Award, the Triple-A Five Diamond rating and is the highest ranked Hawaii restaurant by Gayot.   www.chefmavro.com

Listen to the interview now on TravelWritersRadio:  https://soundcloud.com/travelwritersradio/chef-mavro-on-his-top-ranked-honolulu-fine-dining-restaurant-graeme-kemlo