tag:blogger.com,1999:blog-73391815243679350652024-03-14T20:02:48.302+11:00M(i)s Ch(i)ef™Messing about in the kitchenAnonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-7339181524367935065.post-74770296390736814122014-07-28T14:55:00.001+10:002014-07-28T14:55:26.280+10:00Bun in the OvenFood blogging has kind of taken a back seat this year, although I'm trying to put up at least one post a month. Well, it's all for a good cause because this MsChef has been up to mischief and....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-U-DuHfYwbNQ/U9XWnOiLjrI/AAAAAAAASZI/Vmuu3S4HzaY/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-U-DuHfYwbNQ/U9XWnOiLjrI/AAAAAAAASZI/Vmuu3S4HzaY/s1600/photo.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our baby announcement in cupcakes!</td></tr>
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... so it will be a whole different kind of blog come October - more puree than gourmet! But lots of fun to come!Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-14527005642844412902014-06-28T12:11:00.000+10:002014-06-28T12:11:20.607+10:00Noosa Food Festival<a href="http://3.bp.blogspot.com/-yfPKybzR94U/U64cbYmxfiI/AAAAAAAASX0/7PxkDgz8RLE/s1600/photo.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yfPKybzR94U/U64cbYmxfiI/AAAAAAAASX0/7PxkDgz8RLE/s1600/photo.PNG" height="320" width="213" /></a>Last month we visited one of our favourite places, to do one of our favourite things - Noosa (which is sentimental to us because it's where we got married) to go to the Noosa International Food Festival. What a great weekend. We often go up to Brisbane for Mothers Day and I'm always envious when I see the ads for the Food festival the following weekend, so this time, we decided to move Mothers Day and take my Mother in Law for a weekend away. We started off the weekend on Thursday evening with a fun, light hearted, food themed concert. The QLD Virtuosi orchestra, along with special guests were a great source of entertainment, and this was almost the highlight of the weekend. It certainly kicked the festival off to a great start.<br />
<br />
On Friday morning we breakfasted at our wedding reception spot, <a href="http://www.berardos.com.au/Bistro/index.html" target="_blank">Berardo's on the Beach</a>. It was a great experience as usual with amazing service, delicious food and what a view! It is a fave of ours, but also, being in one of the most stunning locations, a fave of some of the weekend guests to Noosa, the Chefs. Not only did we spot Neil Perry walking into the restaurant and sitting down at a table when we were outside chatting on the boardwalk admiring the beach, but we even featured in his Instagram snap of the occasion! (See us in the foreground with Noosa beach and National Park in the background!) <br />
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Saturday was our day to hit the festival and the rain that had sprinkled on Friday afternoon cleared up, leaving the only memory of it as the squelchy mud beneath our feet! We spent a lot of time glued to the main stage with chef after chef showing off their beautiful dishes. David Thompson from Nahm restaurant, which we were lucky enough to visit on our trip last year to Thailand, prepared a spicy stir fry, and Guy Grossi and Jacques Reymond also demonstrated some fascinating techniques.<br />
<br />
<a href="http://2.bp.blogspot.com/-eItxylQ4Etw/U64ikKS9kOI/AAAAAAAASYM/ErTLMsSCkIo/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eItxylQ4Etw/U64ikKS9kOI/AAAAAAAASYM/ErTLMsSCkIo/s1600/photo.JPG" height="320" width="320" /></a>Another highlight of the festival was High Tea by the River. In a sun drenched marquee with views of the <a href="https://www.facebook.com/pages/Maison-de-Provence-Noosa-Hinterland/122400291192590" target="_blank">Eric Pernoud</a> (a local patissier) and <a href="http://adrianozumbo.com/" target="_blank">Adriano Zumbo</a>. What a delicious spread! We had different flavoured eclairs from Pernoud, ranging from traditional flavours to some distinct and unexpected ones; Cheesy bites from Ian Curley and then Zumbo's macarons and a pineapple and popping candy verrine that popped and tingled in our mouths. We certainly enjoyed everything that we were served and the Chefs were very gracious coming round to visit the guests at the table. I think Zumbo probably had his photo taken with every guest that attended!<br />
river, we were treated to some great sweets and savouries from Ian Curley, <br />
<br />
All in all, Noosa gave us another fabulous weekend and we left with more memories of a great festival and town!<br />
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Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com3tag:blogger.com,1999:blog-7339181524367935065.post-249528198825964662014-05-11T21:08:00.000+10:002014-05-11T21:08:02.852+10:00Jamie's Ministry of Food - LIVE<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2C7UAROUsAc/U29YV5O8x8I/AAAAAAAARUE/vxkdi9fq7Og/s1600/IMG_6986.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2C7UAROUsAc/U29YV5O8x8I/AAAAAAAARUE/vxkdi9fq7Og/s1600/IMG_6986.JPG" height="213" width="320" /></a></div>
A while ago now we managed to score tickets to see my hero Jamie Oliver. Really the saga begins when the email came through on a Thursday announcing that tickets would go on sale at 9am Monday. Imagine my anticipation and excitement along with nerves - would I be quick enough, would I remember (lol how could I forget), would I forget my credit card at home, would it work!<br />
<br />
Finally Monday morning came and I grabbed two tickets no problem. Unlike some concerts and shows we only had to wait a week and the following Sunday we were lining up outside the venue at the Carriageworks in Sydney to be let into the pretty intimate venue.<br />
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Jamie was using the opportunity for an audience of food lovers, media and corporates to announce the winners of the Ministry of Food Pop up competition and raise awareness of the work ministry of food do. It is an admirable charity that we got a sense of on his series Jamie's Food Revolution in the US. He now has branches opening up in Australia too including the pop up which was announced to be in SA.<br />
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Although it really was a promo show he still did a lot of cooking. I was amazed that he was standing there live in front of us. It really seemed like he was just being projected from a TV screen. He is so comfortable in front of the audience and his great sense of humour as well as care and respect for the ingredients is so obvious. We were lucky to see him cook with some of our other Aussie chef "friends" Toby Puttock, Ben O'Donoghue and Anna Gare - all long time friends if Jamie as well as supporters of his charity.<br />
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Whilst I didn't get my picture with him or a book signed, it doesn't seem like Jamie was here doing a tour for the fans or the glory. It was really about the charity and gaining the recognition for it and the sponsors Woolworths and Good Guys. Great cause and it was such a coup to see Jamie kind of up close and personal after watching so many of his shows and cooked so many of his recipes.Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-3397954192426936202014-02-16T08:30:00.002+11:002014-02-16T08:30:35.216+11:00Crackle with Jamie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Yuq5c-9Lf2o/Uv_WTHYHceI/AAAAAAAARNM/vRm3hUM3fZ8/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Yuq5c-9Lf2o/Uv_WTHYHceI/AAAAAAAARNM/vRm3hUM3fZ8/s1600/photo.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mothership Roast Pork</td></tr>
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I'm sure that you know how much I love Jamie Oliver. Now, if it's possible, I think I love him a little more. His new(ish) book "<a href="http://www.amazon.co.uk/Save-Jamie-Smart-Clever-Waste/dp/0718158148/ref=sr_1_1?ie=UTF8&qid=1392499585&sr=8-1&keywords=save+with+jamie" target="_blank">Save with Jamie</a>" is a great concept. He has recipes for a "mothership" recipe using different types of meat and large fish to make that special Sunday night dinner, and then a selection of recipes to follow that use up all the leftovers in tasty and creative ways. I've always been on the look out for good ways to use the leftovers of a roast - which, otherwise, invariably sit in the fridge for a few days to be picked at and then tipped into the bin a week later when another roast comes along!<br />
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Anyway, I digress, it's not exactly for his handy recipe book that I love him more. It's for the Mothership Slow Roasted Pork recipe. If you go back through my blog, there are a few things I love - crackling and slow cooked meat, juicy and falling apart.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cripsy Pork Tacos</td></tr>
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Combine Jamie Oliver, and these two things and I<br />
believe you have a WINNER. The recipe was so easy (but you did have to plan ahead a little to make sure it was in the oven quite a while before you would think of putting a roast on normally) and turned out the most amazing crackling as the top crispy layer to succulent - pull apart - don't need a knife pork.<br />
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Then, we got to enjoy it in a fantastic Crispy Pork Taco recipe too - crackling and all crisped up with some paprika, blackbeans and capsicum & red onion pickle. A completely different take so we didn't feel like we were eating leftovers at all!<br />
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<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com4tag:blogger.com,1999:blog-7339181524367935065.post-85675194176701454562014-01-18T10:11:00.000+11:002014-01-18T10:11:46.757+11:00Pick up Your Fork<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6fxkjaOCkng/Utm3vzHmYeI/AAAAAAAARFg/UgQf2_b_aPg/s1600/IMG_2412.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6fxkjaOCkng/Utm3vzHmYeI/AAAAAAAARFg/UgQf2_b_aPg/s1600/IMG_2412.JPG" height="320" width="320" /></a></div>
Late last year I attended the launch of <a href="http://yourfork.com/" target="_blank">Your Fork</a>, a website started earlier this year to bring home cooks and eaters together. It's an interesting concept where home cooks are encouraged to register with the site as Cooks and prepare and sell home cooked meals to rival Dominoes or other takeaway restaurants. After placing an order earlier in the day from one of the registered home cooks, the team at Your Fork will pick up the meal from the cook and deliver it straight to your home.<br />
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It was an interesting gathering with several of the cooks giving us a taster of the cuisine we can expect from the dinner boxes that are advertised on the site. We sampled raw food, gluten free delights and some great hearty Egyptian dishes. Now on their site they have meals from Indonesia, Sri Lanka, Malaysia, Japan and Italy, and their goal is to expand their home cook network to represent many more countries.<br />
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It is a great concept and they've set it up to suit the cooks, as well as the diners who can expect authentic recipes from cuisines they're craving at a reasonable price, so instead of picking up the phone to the pizza place, why not have a different dish on your fork!Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-80459327591689331432013-11-18T15:26:00.003+11:002013-11-18T15:26:34.348+11:00White Chocolate Mojito CheesecakeI haven't joined the SABH hop for a while as I'm trying to cut down on the desserts that I was preparing, and even monthly was getting a bit too much for our waistlines but I thought, given the theme, I would hop back in!<br />
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My hubbie's favourite dessert is cheesecake. Probably Mango Cheesecake. With the mango season only just beginning, I was able to convince him that for a dinner party dessert, and for the <a href="http://www.niccooks.com/uncategorized/say-cheese-goats-curd-ice-cream-with-poached-pears/" target="_blank">Sweet Adventures Blog Hop hosted by Nic from Nic Cooks</a>, it was time to try a different variety that's been on my list of recipes to try for ages (since I saw the recipe in Delicious Magazine in November 2009!): White Chocolate Mojito Cheesecake. It definitely had the kick and flavour of a mojito with the creaminess of a normal cheesecake. It was really simple to make, and because it didn't require baking, or even much cooling, was fantastic for making in the morning for the evening party.<br />
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<b>White Chocolate Mojito Cheesecake (serves 6)</b><br />
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<b>Ingredients</b><br />
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<b>For the base</b><br />
150g ginger biscuits<br />
20g butter<br />
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<b>For the filling</b><br />
juice and zest of 3 limes<br />
110g caster sugar<br />
100ml Bacardi (or another kind of white rum)<br />
1 cup of mint leaves<br />
120g white chocolate<br />
400g soft cream cheese<br />
250g mascarpone<br />
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<b>For serving</b><br />
handful of pistachios<br />
sprinkle of kitchen grade lavender (optional)<br />
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<b>Method</b><br />
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<ul>
<li>Melt the butter<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Whiz the ginger biscuits in a food processor, add the melted butter and pulse to combine</li>
<li>Split the crumb mixture between 6 low ball glasses (or other serving glass) and put in the fridge to chill</li>
<li>Bring sugar and 60 ml water to boil in a saucepan and let the mixture simmer for about 5 mins till it makes a syrup</li>
<li>Add lime juice, zest, rum and mint and muddle with the end of a rolling pin to bruise the mint. Let this sit for 20 mins or so to infuse</li>
<li>Melt the chocolate in a double boiler (a bowl over boiling water), then leave it to cool slightly - but not till it goes hard!</li>
<li>Put the cheese in the cleaned food processor and whiz till they are <div class="separator" style="clear: both; text-align: center;">
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creamy and combined. Pour in the strained mojito syrup and keep whizzing till it's mixed. Scrape in the white chocolate and whiz just a little till it's all combined.</li>
<li>Spoon the cream mixture over the crumbs and chill in the fridge till ready to serve</li>
<li>When it's time to serve sprinkle over edible lavender and some crushed pistachios (crush with a mortar & pestle, or put some in a plastic bag and bash with a rolling pin) - the real recipe suggested edible flowers, but I couldn't find any. They would look pretty!</li>
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<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-82553362264372850332013-10-13T17:07:00.001+11:002013-10-13T17:08:22.401+11:00What's for Dinner, Curtis?<div class="separator" style="clear: both; text-align: center;">
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As a chef stalker, I was so excited to meet Curtis Stone and have his new book, What's for Dinner? signed earlier this year. He's managing to muscle in between me and my thing with Jamie, and I've been cooking through a few of his recipes so far.<br />
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What I love about his book is the diversity - quick things, healthy things, not-so-healthy-but-very-yummy things, seasonal dishes, classics and new interpretations of old favourites so I wanted to show a few of his collection.<br />
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<a href="http://1.bp.blogspot.com/-pNKp7xjiYds/UlJWkTRJ7OI/AAAAAAAAOyw/f50a1ASWLqc/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-pNKp7xjiYds/UlJWkTRJ7OI/AAAAAAAAOyw/f50a1ASWLqc/s200/photo.JPG" width="200" /></a></div>
<b>Chicken Cassoulet with Fennel and Bacon, with Endive and Shaved Fennel Salad</b><br />
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I have been trying to hide pulses in our dishes trying to trick my hubbie who claims to be not a big fan. This was an amazing dish for that and he even asked for seconds even after discovering that they were beans). I Apart from the chicken pieces being juicy and moist, the veg and bean concoction underneath was so flavourful. This was a great and cost effective low carb choice on a cool night.<br />
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<a href="http://2.bp.blogspot.com/-_vcbYH68Q-I/UlJWqGlNd0I/AAAAAAAAOy4/VSftKG2spRY/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-_vcbYH68Q-I/UlJWqGlNd0I/AAAAAAAAOy4/VSftKG2spRY/s200/photo.JPG" width="200" /></a></div>
<b>Spiced Lamb Chops with Grilled Zucchini, Feta, and Olive Gremolata (served with Curtis' pickled onions)</b><br />
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I loved the simplicity of this dish, and it is great for preparing earlier and putting on the barbie when everyone is having a drink out on the balcony to admire the aroma - or in our case rushing to try to stop the smoke alarm beeping (think we need to clean the BBQ) The grilled zucchini is a good trick to make veg taste amazing; and with the onions and feta, this dish goes from a traditional meat and veg to a delicious, different but very healthy dinner.<br />
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<a href="http://2.bp.blogspot.com/-_GMdQNrr18o/UlJWwoIe70I/AAAAAAAAOzA/RS4uyNDjhkY/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-_GMdQNrr18o/UlJWwoIe70I/AAAAAAAAOzA/RS4uyNDjhkY/s200/photo.JPG" width="200" /></a></div>
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<b>Slow-Cooked Pulled Pork Sandwiches with 'Fireworks' Coleslaw (and Apple Bourbon Sauce)</b></div>
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This recipe, and in particular the sauce, are the reason to buy this book! I amended the slow cooked pork recipe for my slow cooker (I didn't basically the same but cooked it in the slow cooker for 8 hours instead of 2 1/2 which Curtis recommended. The pork falls apart, and it's the amazing sauce/chutney that puts it back together and makes an amazing sweet, tart, spicy sauce. Served with the coleslaw (where I substituted yoghurt for the mayo to make it healthier) this was a great dish for a posh night or casual night in!<br />
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Hope you can grab a copy of the book and try out a few. If you're anything like me, you'll love it! </div>
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Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-87738120516203789662013-09-08T12:29:00.000+10:002013-09-08T12:29:46.143+10:00Tastes on my TravelsAs I travel it has started to become clearer what type of restaurants I am drawn to. Of course, I love going to the classics and trying out the acclaimed chefs' places when in their home city, but what I've noticed as I browse through the restaurant recommendations I receive is that I'm drawn to a couple of things: I like quirky buildings or locations - restaurants in buildings converted from another purpose; I love the underdog - not the top restaurant in town, but the best new restaurants, off the beaten track ones; and I love interesting produce that's a bit different to the norm, but where the preparation isn't too out there with gels and soils etc. <div>
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Recently, I've just come back from a few weeks work and play in North America - San Jose and Vancouver to be specific - where I found some restaurants I really enjoyed which fit some or all of the criteria!</div>
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<a href="http://nagleeparkgarage.com/" target="_blank">Naglee Park Garage</a>, San Jose</div>
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This recommendation came from a colleague who thought I'd love it! Of course I did. I watched a YouTube clip of the feature on <a href="http://www.youtube.com/watch?v=Z3bk2Mhc8cE" target="_blank">Diners, Drive In's and Dives</a> and was really excited to try it. Classic American burger and fries but with a twist! Perfect. Even better was the courtyard out to back of the converted garage in San Jose. We sat on long shared tables and relaxed on the summers evening enjoying the food, wine and music from a jazz band playing at the back. It was a great place to kick back and chill!</div>
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<a href="http://4.bp.blogspot.com/-rtzrb-nSfCg/UivY-33Sm5I/AAAAAAAAOvQ/1RUU15oggJA/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-rtzrb-nSfCg/UivY-33Sm5I/AAAAAAAAOvQ/1RUU15oggJA/s200/photo.JPG" width="200" /></a></div>
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<a href="http://wildebeest.ca/" target="_blank">Wildebeest</a>, Vancouver</div>
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I was really excited to go to Wildebeest in Vancouver. The menu looked so interesting when I was scouring websites for where to eat in Vancouver and wow! It delivered. I really enjoy the idea of share plates which are a little bigger than starter size but not as big as a main, so you can try quite a few things. These dishes were delicious with every bite packing a punch. We had a bunch of things including bison tartare, so interesting and flavoursome; delectable quail with the hay still smoking; tender and melt-in-your-mouth beef shortrib. The restaurant had a great vibe contrasting to the quiet Gastown street outside when we left!</div>
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<a href="http://fablekitchen.ca/" target="_blank">Fable Restaurant</a>, Vancouver</div>
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Fable is another Vancouver favourite established a few years ago inspired by Top Chef Canada "restaurant wars." For a Monday night I didn't think we'd have trouble getting a table but this is a popular haunt and we just squeezed in for an early sitting! This was another colleague's recommendation (they really know me!) and it was fabulous. The highlight for me was the "canned tuna" - confit (I think) tuna with preserved lemons served in a "can" but the other dishes were delicious - perfectly cooked duck and lamb; clever potato crusted chicken and good old Steak Frites! </div>
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Ah, great food really makes a great holiday for me. And really makes me want to return to try some of the other menu items that I didn't pick - makes my travel wishlist that bit longer though!</div>
Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-53779284510740612522013-07-20T18:57:00.000+10:002013-07-20T18:57:46.260+10:00If you could choose only one meat, what would it be?We were having a dinner party conversation last week "if you could only eat one meat from now on, what would you choose?" It's a toughie for most meat lovers but my answer is most definitely a PIG! Whilst Pork wouldn't be the highlight of a last meal (I'd be choosing Roast Beef with Yorkshire puddings and horseradish sauce for that!) pork is an all rounder. Let's play it out over a weekly meal plan - for which I am famous!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3N9htmjyneU/Tg2UOEXjKQI/AAAAAAAAGeo/MBR3WpOPLcE/s200/Sydney-20110624-00202.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3N9htmjyneU/Tg2UOEXjKQI/AAAAAAAAGeo/MBR3WpOPLcE/s320/Sydney-20110624-00202.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rick Stein's Pea and Ham Soup</td></tr>
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<b>Monday</b> - on Monday at our place we like to have fish so maybe for "porker" week I would choose Jamie Oliver's bacon wrapped fish on a bed of asparagus. (<a href="http://www.jamieoliver.com/recipes/fish-recipes/delicious-roasted-white-fish-wrapped-in-smoked-bacon-with-lemon-mayonnaise-and-asparagus" target="_blank">Roasted white fish wrapped in smokie bacon, with lemon mayonnaise and asparagus</a>)</div>
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<b>Tuesday</b> - often I am out on Tuesday nights so I leave something for my hubbie to prepare for himself - how about <a href="http://mschefkitchen.blogspot.com.au/2012/10/off-with-banger.html" target="_blank">bangers and mash </a>- a Dude food speciality!</div>
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<b>Wednesday</b> - whilst trying to lose weight, I am always looking for fast and lean. One of my favourite ingredients these days is pork loin. Marinated in hoisin sauce and quickly seared in the pan is a quick, delicious mid week dinner. (<a href="http://www.taste.com.au/recipes/23368/hoisin+pork+fillet+with+stir+fried+chinese+greens" target="_blank">Hoisin Pork Fillet with Stir Fried Chinese Greens</a>)</div>
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<b>Thursday</b> - typically by Thursday I am starting to get lazy so a <a href="http://mschefkitchen.blogspot.com.au/2011/07/souper-bowl.html" target="_blank">delicious pea soup with ham hock</a> that I've <br />
prepared earlier in the week will be just the ticket. </div>
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<b>Friday</b> - Friday night is pizza night in our place, a <a href="http://www.taste.com.au/recipes/1054/prosciutto+and+rocket+pizza" target="_blank">prosciutto and rocket pizza </a>takes us right back to our Italian Honeymoon. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xn2NdreAhh8/Tj3gO29sJ3I/AAAAAAAAGkg/3jUUQ5FzJzQ/s320/pork_crackling.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xn2NdreAhh8/Tj3gO29sJ3I/AAAAAAAAGkg/3jUUQ5FzJzQ/s320/pork_crackling.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crackling with Roast Pork</td></tr>
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<b>Saturday</b> - Saturday I like to spend a bit more time in the kitchen. Maybe some homemade pasta with a bacony carbonara sauce, or a classic slow cooked pulled pork, falling apart in some yummy BBQ sauce? (<a href="http://www.curtisstone.com/Videos/Recipe-Videos/Pulled-Pork-Sandwich-with-Homemade-Coleslaw.aspx" target="_blank">Curtis Stone's Pulled Pork Sandwich</a>)</div>
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<b>Sunday</b> - Sunday kicks off with a big breakfast with poached eggs, garlic mushrooms and of course bacon. And of course, it finishes with a roast - juicy <a href="http://mschefkitchen.blogspot.com.au/2011/09/snap-crackle-and-pop.html" target="_blank">Roast Pork with mouthwateringly crispy crackling</a>! </div>
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Now do you see what I mean? So, which meat would you choose? </div>
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*this post was not sponsored in any way by any Pork authority, but if any of them felt like giving me a lifetimes supply of pork, I could happily find ways to use it! Oink oink! </div>
Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-2181243669891546912013-06-28T19:39:00.002+10:002013-06-28T19:40:57.826+10:00Wham Bam Thank you Nahm!<div style="text-align: center;">
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<span style="text-align: start;">Nahm..... the 32nd best restaurant in the world and we were THERE! And it was fabulous - a great culmination of a week of fabulous Thai feasting. Nahm's menu was inspired by David Thompson's studies into old Thai cookbooks. He also produced a cookbook called "Thai Street Food" and we definitely tasted some refined versions of the tasty street vendor fare. How could you choose from a 6 page menu, so we went for the set menu - a selection of canapes for entree, followed by one of each of the soup, salad, stir fry, curry and relish, and then dessert. Our eyes were a bit bigger than our stomachs, but it was delicious.</span><span style="text-align: start;"> </span></div>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Canapes</td></tr>
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Our Menu</div>
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The canapes arrived at the table to kick the meal off. They were fresh little bites. The <b>smoked fish, peanut and tapioca dumpling</b> reminded us of a dish we'd not been so fond of earlier in the week - this was obviously the right way to cook tapioca! The <b>salted threadfin perch with ginger, chilli and green mango on betel leaves </b>was a flavour combo to be enjoyed in one bite. </div>
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This was so spicy it nearly blew our mouths away, and had us giggling for a while, whilst sipping on our Thai cocktails and beer. We cooled down our mouths with some <b>watermelon and mango dipped in toasted coconut </b>before tackling the <b>prawn and coconut wafers with pickled ginger.</b></div>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Main</td></tr>
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<span style="text-align: left;">For main, we had the one of all the different sections of the menu:</span></div>
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Salad - <b>Salad of fresh water crayfish with pork and Asian pennywort</b></div>
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Soup - <b>Clear soup of roast duck with Thai basil and young coconut</b></div>
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Relish - <b>Minced prawn and pork simmered in coconut cream with young chillies, red shallots and coriander</b> <b>with fresh vegetables and deep fried cured carp</b></div>
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<a href="http://4.bp.blogspot.com/-S1sFihcC1oE/Uc1TllO3sDI/AAAAAAAAOdI/rCv2IhfP3dc/s1600/9BE21288-150C-44C3-9443-7E910C23E635.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-S1sFihcC1oE/Uc1TllO3sDI/AAAAAAAAOdI/rCv2IhfP3dc/s200/9BE21288-150C-44C3-9443-7E910C23E635.JPG" width="200" /></a><br />
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Curry - <b>Aromatic curry of wagyu beef and sweet potatoes with cucumber relish</b></div>
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Stir Fry - <b>Scallops stir-fried with spring onions and chilli</b></div>
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The wagyu beef curry was definitely the highlight. Melt in your mouth slow cooked falling apart meat infused with delicious spice flavours. The scallops was a close second. Perfectly cooked and tasty!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ln1gQjHlFaw/Uc1TloAKzhI/AAAAAAAAOdY/PMAfUqTNn8A/s1600/5A0ECBC1-610E-48E3-A647-AF4120412FD6.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-ln1gQjHlFaw/Uc1TloAKzhI/AAAAAAAAOdY/PMAfUqTNn8A/s200/5A0ECBC1-610E-48E3-A647-AF4120412FD6.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Dessert</td></tr>
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We really didn't need dessert! Sooooo full! But this is what we had </div>
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<b>Lychee in scented syrup with Thai Cup cakes</b></div>
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<b>Sweet Thai wafers with poached persimmons and golden duck egg noodles.</b></div>
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<a href="http://1.bp.blogspot.com/-0bTArqeGulE/Uc1TlqWXO0I/AAAAAAAAOdQ/VgWMQNv4cVs/s1600/245C8CE1-4FB9-4710-B22D-7FAB9B997571.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-0bTArqeGulE/Uc1TlqWXO0I/AAAAAAAAOdQ/VgWMQNv4cVs/s200/245C8CE1-4FB9-4710-B22D-7FAB9B997571.JPG" width="200" /></a>The sweet Thai wafers were definitely an adaption of the street food that we had tried earlier in the week. These wafers though were crispy and creamy and juicy! </div>
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The lychee was cool on our tongues and refreshing. The cup cakes were also a reminder of the markets throughout the week with the surprising (but not as surprising this time) salty, savoury spring onion mixture in the middle of the sweet batter.</div>
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32 in the world..... Amazing (but we rekon some Sydney restaurants are better!)</div>
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Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-4272557064916290762013-06-07T23:57:00.001+10:002013-06-07T23:57:23.280+10:00Game for Jamie!Me and Jamie! See we have this game. Jamie writes cookbooks with a time limit and show me how to make them on TV and I try to match his time. I am sure it's a game you've played before too! <br />
<br />
Jamie makes these stunning meals in such a short time. My goal is not only to get them done in a similar time, but make them look as close as possible to his version! And sometimes, I am pretty darn close. The other day I beat all my records (but not Jamie's) and cooked his 30 min roast beef in 40 minutes. Pretty good since the kitchen didn't look like a hurricane had been through it. We're down to 25 ish mins for his 15 min dishes. Quite impressive really, considering we would spend 25 mins faffing about with a salad if not under the pressure of the clock. <br />
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What I love most about Jamie's dishes are the family style rusticness of them and even though I don't have the crockery to match, I think I do a good job. I'll hone my skills and be an expert one day but by that time, he'll probably have released a 5 min meals version to contend with! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C9zff5xXiNyxPftyNjXxXKu2fjvgwqjo1j6tqS8zynAS3f1LBRZHdvKGXpjh3lhpZx1MscyeKy2MRwAHEPY3Yz0VPY1Zx36nlNMGz_ycb7srhG_kNmoH0stoQW9KQr9qyRy4qP7EDrZN/s640/blogger-image-2122583551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C9zff5xXiNyxPftyNjXxXKu2fjvgwqjo1j6tqS8zynAS3f1LBRZHdvKGXpjh3lhpZx1MscyeKy2MRwAHEPY3Yz0VPY1Zx36nlNMGz_ycb7srhG_kNmoH0stoQW9KQr9qyRy4qP7EDrZN/s640/blogger-image-2122583551.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-81292835930734989332013-05-18T12:10:00.001+10:002013-05-18T12:10:55.587+10:00Gerard's Bistro, Brisbane: "Can I eat this everyday?"<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CC5MD0rb0xI/UZbh-oga53I/AAAAAAAANX4/ZBE3IFxJiLs/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-CC5MD0rb0xI/UZbh-oga53I/AAAAAAAANX4/ZBE3IFxJiLs/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters with Pomegranate</td></tr>
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When we were up in Brisbane the other day, we booked early enough to get a table at <a href="http://www.gerardsbistro.com.au/" target="_blank">Gerard's Bistro</a>. I had been scouring the internet, twittersphere and blogs for restaurant ideas and I'd come across a few posts about Gerard's which it turns out is the "Best New Restaurant 2013." The menu looked a bit out of the ordinary with the Middle Eastern twist on the dishes, which caught my eye, and the realistic prices also made me think that we were on to a winner!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hVi5Zb-ymBk/UZbhmRIOFUI/AAAAAAAANXo/Qjf2Oskid0Y/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-hVi5Zb-ymBk/UZbhmRIOFUI/AAAAAAAANXo/Qjf2Oskid0Y/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow Roasted Wagyu Brisket</td></tr>
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Winner it was! I loved the passion that all of the staff brought to their descriptions of the food, and the casual but classy atmosphere. We were watching a group next to us tucking in to what turned out to be one of the house specialties the slow roasted Wagyu Brisket, and we couldn't get past it, so after a couple of oysters each and a charcuterie plate, we were brought our board with the melt in the mouth, tender beef and interesting veggie sides.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Iu_JMzwbk7U/UZbh4SJjOQI/AAAAAAAANXw/_cTfSVu-j4U/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Iu_JMzwbk7U/UZbh4SJjOQI/AAAAAAAANXw/_cTfSVu-j4U/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Date Cream</td></tr>
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<br />
One comment from the table was "Can I eat this every day?" Yes....It was that good!<br />
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After polishing off that lip licking deliciousness, we got a dessert for the table to share - the spiced date <br />
cream. It looked stunning and finished off a gorgeous meal perfectly whilst still allowing us to remember the piece de resistance, the gorgeous Brisket. We'll be back again the first opportunity we can get!<br />
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Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-58901885591207412232013-05-05T12:22:00.000+10:002013-05-05T12:22:02.677+10:00Pork Belly Perfection<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Hy1hRUc4nIo/UYW8d9ePFvI/AAAAAAAANGY/QP8BNU6-Gec/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Hy1hRUc4nIo/UYW8d9ePFvI/AAAAAAAANGY/QP8BNU6-Gec/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babi Guling</td></tr>
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I was inspired by the My Kitchen Rules Winners, Dan and Steph, to make Babi Guling, a Balinese roast pork belly. So, I found a recipe in one of my <a href="http://www.gourmettraveller.com.au/balinese-roast-pork-babi-guling.htm" target="_blank">Gourmet Traveller Magazine</a>s, bought a couple of pork bellies for our dinner party, and ground the fabulous paste to marinade the pork. I haven't had much luck with pork belly in the past, so I was starting from scratch in my mind, hoping it would go as nicely as Dan and Steph's turned out on MKR. It looked so good, and was exactly the kind of flavour combinations we love.<br />
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What an amazing result! Tender, juicy pork, with an amazing flavour, and an impressive crackling (although I didn't follow the recipe on this one - instead of brushing the skin with turmeric, I sprinkled some ground turmeric on and oiled it up as usual) Just delicious!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_dlIg5GNF8s/UYW8ILl3iaI/AAAAAAAANGQ/N2etHz4YFls/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-_dlIg5GNF8s/UYW8ILl3iaI/AAAAAAAANGQ/N2etHz4YFls/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laksa Leftovers</td></tr>
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The question I always have with amazing roast dinners, is what to do with the leftovers. Chicken is easy - I just add it to a salad. I have a great recipe for filo parcels for leftover roast lamb. Nothing though for Pork. This pork leftovers had that amazing paste running through it - mildly spicy with a great curry flavour. Perfect I decided for Laksa. All I needed was some noodles, coconut milk, stock, fried tofu, chilli, and some veg to throw in and out came a delicious Laksa!<br />
<br />
Winner dishes that will be a definite addition to our regular repertoire!Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-47051266432506317132013-04-25T12:35:00.002+10:002013-04-25T12:35:48.748+10:00Fab Crab<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Kd1Qm-Q_jWI/UXiSBVGAimI/AAAAAAAAM1M/DkS0EVFjAzw/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Kd1Qm-Q_jWI/UXiSBVGAimI/AAAAAAAAM1M/DkS0EVFjAzw/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before...</td></tr>
</tbody></table>
I am not normally a big crab eater. I love the taste, so am happy to use crab meat in recipes and munch on a soft shell crab sushi roll or crab cakes but for a full crab in it's shell I really have to be in the mood for the fuss. Recently when in the US, the <a href="http://www.theboilingcrab.com/" target="_blank">Boiling Crab Restaurant</a> came highly recommended, and a bunch of us from work decided to make the trip. The first highlight of the evening was when were picked up from our hotel, not in a Maxi-taxi that we'd ordered, but instead a stretch limo! Oh, the irony! Of all places to be arriving in a limo.....From the sublime to the ridiculous!<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UGLdhU_VRFc/UXiTOva2CYI/AAAAAAAAM5A/5eVs36jf_lw/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-UGLdhU_VRFc/UXiTOva2CYI/AAAAAAAAM5A/5eVs36jf_lw/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab in the bag!</td></tr>
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After bibbing up with full frontal heavy duty bibs, the food started to arrive. At a restaurant called Boiling Crab, you have to of course have crab. We tried King Crab Claws and Dungeness Crab, as well as Shrimps (commonly known by us Aussies as King Prawns), Corn and Cajun Fries. Rather than plates, they arrive in large plastic bags full of delicious sauce drenched seafood. You dig into the plastic bag and just chuck the shells on the table. Sounds messy? It was!!! I am not shy of getting into a mess in the kitchen, or at the dining table, but this has to be the messiest meal I've ever enjoyed. And enjoy we did!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-v4IhBs_UqyM/UXiSiA29VWI/AAAAAAAAM2M/JBKftBPCGWA/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-v4IhBs_UqyM/UXiSiA29VWI/AAAAAAAAM2M/JBKftBPCGWA/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...After</td></tr>
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My colleague, also a foodie, who regularly frequents this restaurant, had a sixth sense of how much to order so the piles of seafood that arrived at the table which seemed like we'd never get through ended up being the perfect quantity! We feasted until we were crabbed and prawned out, cracking open the shells and sucking the juicy flesh from claws! Fabulous crab in a fun place where I didn't mind the fuss!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-24808196191256114182013-04-13T01:06:00.001+10:002013-04-13T01:07:10.089+10:00Feaster EasterNormally at Easter we seem to be entertaining overseas visitors. Typically we end up camping but this time, with an onslaught of many guests we decided to stay at home. This was the first Easter feast that we would prepare at home but we wanted to make sure we had an Aussie Outdoor BBQ feel. Knowing that it is expensive to get steak in the Philippines (that we learnt first hand from showing up at a mall steakhouse only to find that the price of a steak there was more than a meal at Kingsleys or Rockpool Bar and Grill in Sydney) we decided to do a traditional Aussie BBQ with steak and homemade snags. <br />
<br />
As an over achiever in the kitchen though, I couldn't stop at that. We needed to showcase some other Aussie fare. We had a cracker of a kangaroo dish - sous vide style - which I replicated for the guests but with just taster forks of the tender meat, along with some prawns and seafood sauce. You can't get much more Aussie than that! <br />
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Of course dessert was pavlova - 2 in fact to feed 18- the largest table we have ever hosted. The Aussie Easter feast kicked the festivities off for a great fun weekend. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGvw_zcJmb6OZYj7upRQxtthdG533v2s6zbVkyymaUJVfZ7JWgi7tOn58mj1cbJZ08y8PTDjzH2nbgzA2ZQOAvwy9M5o1hs3iZO9q-m4ZIpNRhxtif7sqkKz6BgjNvJ8QY8ossdGhTrw5/s640/blogger-image--230360149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGvw_zcJmb6OZYj7upRQxtthdG533v2s6zbVkyymaUJVfZ7JWgi7tOn58mj1cbJZ08y8PTDjzH2nbgzA2ZQOAvwy9M5o1hs3iZO9q-m4ZIpNRhxtif7sqkKz6BgjNvJ8QY8ossdGhTrw5/s640/blogger-image--230360149.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-52837499761871061222013-03-21T21:21:00.001+11:002013-03-21T21:21:21.165+11:00Toblerone Tipple<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-De1ODGY5NmE/UUrWdDKRVaI/AAAAAAAAMQA/uqwI3XUXDLM/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-De1ODGY5NmE/UUrWdDKRVaI/AAAAAAAAMQA/uqwI3XUXDLM/s200/photo.JPG" width="200" /></a></div>
I was looking for a simple cocktail dessert to go with a Jamie's 30 Minute Meal I was preparing and went back to my (late) childhood to a dessert I remember my parents making.<br />
<br />
It's a quick an easy recipe - perfect for the 30 minute meal concept and I've no idea where it came from, but I've suitably adapted it from the original!<br />
<br />
This recipe does come with a warning. It's perfect for the boozy <a href="http://84thand3rd.com/2013/03/18/chocolate-caramel-tart-slightly-drunken-utterly-decadent-perfection/" target="_blank">Sweet Adventures Blog Hop cocktail blog hop hosted by JJ from 84th&3rd</a> and is inspired not only by my childhood, but my hubbie's recipe for the Toblerone creamy cocktail!<br />
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<br />
<b>Toblerone Tipple - makes 6 low ball or large wine glasses</b><br />
<b><br />
</b> <b>Ingredients</b><br />
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600ml thickened cream<br />
250g mascarpone cheese<br />
4 tablespoons honey<br />
1 x 30ml measure of each of the following liqueurs:<br />
Sabra (Israeli choc. orange liqueur, could substitute with Cointreau but not quite as good)<br />
Kahlua<br />
Baileys<br />
Frangelico<br />
24 Chocolate Chip cookies<br />
Sprinkle of cocoa for serving<br />
<br />
Whip the thickened cream until just before it forms stiff peaks;<br />
Add the mascarpone and honey and whip a little more till just combined;<br />
Mix the 4 liqueurs in a plate or shallow bowl;<br />
Spoon a layer of cream on the bottom of each glass;<br />
Dip 6 chocolate chip cookies in the liqueur mix and leave to soak for a few seconds;<br />
Place one choc chip cookie in each glass;<br />
Layer again alternating between cream and soaked cookies - I did 3 layers with 2 biscuits halved for each top layer, as the glass was wider at the top, but you can do 4 layers if you prefer;<br />
If there is excess liqueur mix, drizzle this over the final layer of cookies;<br />
End the layering process with a final layer of cream;<br />
Cool in the fridge until ready to serve;<br />
Just prior to serving sprinkle a little coooa over the top before digging in.<br />
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<b><br />
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</b> Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-10021859066776843782013-03-03T17:00:00.003+11:002013-03-03T17:01:45.233+11:00Fabulousness in 15 (and a bit)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-V90PCYW2pyw/UTLk-_69yQI/AAAAAAAAMNk/zMCAeP25n8U/s1600/D8DC7BFA-B694-4613-8FF6-621BA0357CF3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-V90PCYW2pyw/UTLk-_69yQI/AAAAAAAAMNk/zMCAeP25n8U/s200/D8DC7BFA-B694-4613-8FF6-621BA0357CF3.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Duck </td></tr>
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I'm back on my Jamie bandwagon. I received his 15 Minute Meals book for Christmas and we've already tried quite a few of the recipes. What I have loved is that, although it doesn't take me 15 minutes yet (and my hubbie, when I timed him, took 26 mins) is that he encourages multi-tasking. Whilst something is searing, instead of watching it, I'm blitzing, chopping, marinading so that no time is wasted and a complete dish reaches the table all at the same time.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VUu_mwfxcLs/UTLdkALYr-I/AAAAAAAAMBg/_8WxNXD6Rmw/s1600/1063B690-6AFA-457B-8308-DA484FD22C7E.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-VUu_mwfxcLs/UTLdkALYr-I/AAAAAAAAMBg/_8WxNXD6Rmw/s200/1063B690-6AFA-457B-8308-DA484FD22C7E.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken with 6 Veg Ragu</td></tr>
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I love the variety of proteins and the way that he prepares them sometimes is quite unusual. We've had the Crispy Duck which also includes tofu and is the first time my hubbie has been able to palate it. We've tried a few dishes with lentils and all of the meals have lots of different types of vegetables, salad that are great supplements to get the veggie count for the day up eg. he often uses radishes and sprouts - things that I wouldn't ordinarily put on a salad, but they fit really nicely with the dishes and make the dish extra healthy!<br />
<br />
Finally, I love getting the most out of my beloved Kenwood Chef. I can make the dressings blitzing them in the little jars, slice the veg in the food processor and liquidise sauces all with the same machine!<br />
<br />
I think the book was made for cooks like me - gadget lovers needing some speedy after work ideas, who enjoy preparing and eating fresh, healthy produce!<br />
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<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-18213506750777924142013-02-18T10:32:00.001+11:002013-02-18T10:32:35.602+11:00Zuppa Inglese Gelato<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NundddcvaIg/USCqAJQdRLI/AAAAAAAALmE/ZGojt5LNo6g/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-NundddcvaIg/USCqAJQdRLI/AAAAAAAALmE/ZGojt5LNo6g/s200/photo.JPG" width="200" /></a></div>
When I heard of the <a href="http://www.thekitchencrusader.com/2013/02/fig-and-thyme-icecream-feb-sabh.html" target="_blank">License to Chill Sweet Adventures Blog Hop hosted by the Kitchen Crusader</a>, I was really excited because one of my favourite kitchen appliances is our ice cream maker. I was thinking of all the different flavours of ice cream that I am still to make....hmmm.... rum and raisin.... rocky road......ZUPPA INGLESE!<br />
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When I was in Italy as a kid over 20 years ago, I discovered this amazing gelato - half creamy, custardy ice cream and half trifle. Then, when we were in Florence on our honeymoon and on the day of my birthday I discovered it again! I started doing a bit of research on what exactly is in a Zuppa Inglese - the original trifle, rather than the gelato variety, and it turns out that it is savoiardi biscuits soaked in an Italian liqueur called Alchermes, a spirit infused with cinnamon, cloves, nutmeg and vanilla flavours. Not having come across this before in Sydney (although I'd love to find it) I decided to replicate the flavours in my Zuppa Inglese Gelato and soak the biscuits in <a href="http://www.pvgwinery.com/products/Pipeclay-Tawny-Port.html" target="_blank">Pipeclay Tawny Port from Pieter van Gent</a> winery in Mudgee which has many similar flavours through it - I'm sure you could substitute with any Australian Tawny to get the same effect as my dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkgee7YJx6_o3h_3Wj0QsHWk4YHr_DmBX6iumh6U_YKYnjKz9rADEVtfkDaLi49coiIi6eovk6b3rPlc7E54MxLL6M_fdx2vri2fxzMORPDEPcwIbCb5LyBCrrL4EpdX3Tlij6udg1V53/s1600/SABH_13-02_Chill-300a.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkgee7YJx6_o3h_3Wj0QsHWk4YHr_DmBX6iumh6U_YKYnjKz9rADEVtfkDaLi49coiIi6eovk6b3rPlc7E54MxLL6M_fdx2vri2fxzMORPDEPcwIbCb5LyBCrrL4EpdX3Tlij6udg1V53/s200/SABH_13-02_Chill-300a.gif" width="200" /></a></div>
<b>Zuppa Inglese Gelato</b><br />
<br />
500ml Milk<br />
125ml Cream<br />
Cinammon stick<br />
1 vanilla pod (I used 1 teaspoon of <a href="http://www.queen.com.au/pantry-item/vanilla-bean-paste/" target="_blank">Queen Vanilla Bean Paste</a> instead of the real thing)<br />
8 cloves<br />
5 egg yolks<br />
110g caster sugar<br />
8 Savoiardi Biscuits<br />
125 ml Pipeclay Tawny Port<br />
Cocoa powder to sprinkle<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-e8bLDus3fUE/USCqSKG5SmI/AAAAAAAALm0/saL323HrP38/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-e8bLDus3fUE/USCqSKG5SmI/AAAAAAAALm0/saL323HrP38/s200/photo.JPG" width="200" /></a></div>
Put milk, cream, cinammon stick, vanilla pod (or paste), cloves into a saucepan over a low heat;<br />
Separate the eggs, and beat the yolks with the sugar until the mixture is thick, creamy and looks like a ribbon when you lift the whisk out of the bowl;<br />
When the milk mixture is a at almost boiling (you can see little bubbles starting to appear around the edge of the saucepan), pour quickly into the egg mixture. Be careful to keep the cinnamon stick in the saucepan when you pour it;<br />
Whisk it all together for a few seconds, till combined, and then pour it back into the saucepan;<br />
Stir constantly with a wooden spoon over a low heat until the custard thickens. You'll know it's ready when the custard coats the back of the wooden spoon, and holds the position when you run your finger through it;<br />
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Sieve the custard into a jug or bowl, and discard the cinnamon sticks and cloves;<br />
Cool the custard in the fridge;<br />
When the custard is cold, churn in the ice cream maker according to the instructions;<br />
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<a href="http://3.bp.blogspot.com/-VLQrCY_3-FQ/USCsK38usZI/AAAAAAAALqE/6LZgw3errJU/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-VLQrCY_3-FQ/USCsK38usZI/AAAAAAAALqE/6LZgw3errJU/s200/photo.JPG" width="200" /></a>Once churned, it's time to layer the gelato and soaked savioardi biscuits;<br />
Soak the savioardis in the Tawny Port till they are completely covered by the port, but not totally soaked through;<br />
Layer one scoop of gelato with half a savioardi; repeat this twice but in the 3rd layer use a whole savioardi and finish by a layer of the gelato;<br />
Put back in the freezer until ready to serve;<br />
Serve sprinkled with some cocoa powder.<br />
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<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=185247" type="text/javascript"></script><!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com6tag:blogger.com,1999:blog-7339181524367935065.post-2374139198385198062013-02-03T19:19:00.000+11:002013-02-03T19:19:14.872+11:00Gie her a Haggis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCTH1ku3F6t6eP5kqk4nk7unznKpv9AgtMTcuro8O4r_YAAuzyqWWF6SbBIXMtFegYehO1dk8Q5p6-B4Lez7r1RaO6kC4L4jsdeJyXJYrtACIcgC6WrH1_8S8UfEy2X7yNj41xjcLNoOr/s1600/haggis.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCTH1ku3F6t6eP5kqk4nk7unznKpv9AgtMTcuro8O4r_YAAuzyqWWF6SbBIXMtFegYehO1dk8Q5p6-B4Lez7r1RaO6kC4L4jsdeJyXJYrtACIcgC6WrH1_8S8UfEy2X7yNj41xjcLNoOr/s320/haggis.JPG" width="320" /></a></div>
I don't know if you know this about me, but I'm originally from Scotland. Us Scots are a proud bunch and love to party, so what better occasion than a Burns Supper, the celebration of Scotland's national poet, Robert Burns, to get back to my Scottish heritage with some festivities and food.<br />
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The real purpose of Burns Night for Scots overseas is the opportunity to eat haggis, the infamous dish traditionally encased in the stomach of a sheep. In the olden days, haggis was a poor mans' dish. The innards, typically lungs, of the animals were bulked out by oatmeal and heavy spiced to disguise the grim flavours of the off cuts and innards of the animals. Nowadays, especially in Scotland, where there were limitations on using some parts of the animal due to mad cow disease, we are much more choosy of what we stuff into our haggis and it wouldn't be any different to what you would find in a sausage. The casing too, is now similar to a sausage casing rather than being the stomach of the sheep. The spices and shape though still remain, to take us back to our roots.<br />
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Talking of roots, haggis is traditionally served with specific root vegetables, neeps and tatties - translated that is mashed turnips (or swede actually) and mashed potatoes. Typically, as whisky lovers, it's also served with a whisky sauce or just a splash of whisky poured over the meat to add some moisture and flavour.<br />
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One of the most important traditions of a Burns Supper is having the haggis piped into the room by a kilted bagpiper and the address to the haggis, originally written by Robert Burns, being recited. At our Burns Supper we were true to tradition. The sounds of the bagpipes resonating around Glebe would have been heard all up and down Glebe Point Road, probably confusing the locals dining in other restaurants! We were too busy enjoying the dramatic spearing of the haggis during the reciting of the Ode to a Haggis, and the shots of whisky to toast it (any excuse!).<br />
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<div style="text-align: center;">
"Auld Scotland wants nae skinking ware; </div>
<div style="text-align: center;">
That jaups in luggies:</div>
<div style="text-align: center;">
But, if ye wish her gratefu prayer,</div>
<div style="text-align: center;">
Gie her a Haggis"</div>
<div style="text-align: center;">
(extract from Robert Burns,<a href="http://www.robertburns.org.uk/Assets/Poems_Songs/toahaggis.htm" target="_blank"> Ode to a Haggis</a>)</div>
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<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com2tag:blogger.com,1999:blog-7339181524367935065.post-64179396138626038152013-01-27T10:02:00.000+11:002013-01-27T10:02:24.615+11:00MasterChef Professional: Being a Winner!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSsuZQft5KU_cRxXAcCAT_T1sh2ZUFP_pTSSjcBsVQeUcpoUtmhydja9Sm3VniAzUdDW-oNMzvZyKE4Bq4RgRXbkxP3WiUgWb9byseseXNu1hQstJq28Q6oiYrgj_cY5eatctiiDtjfyq/s1600/Marco_Michelle.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSsuZQft5KU_cRxXAcCAT_T1sh2ZUFP_pTSSjcBsVQeUcpoUtmhydja9Sm3VniAzUdDW-oNMzvZyKE4Bq4RgRXbkxP3WiUgWb9byseseXNu1hQstJq28Q6oiYrgj_cY5eatctiiDtjfyq/s200/Marco_Michelle.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my Mate Marco</td></tr>
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I won!!!!!! I don't normally win things but, apart from the lottery, there was nothing better I could think of that would be better than winning a Pre-screening of MasterChef Professionals, which started last Sunday. So off we went to Fox Studios to see the kick off of what promises to be "the most challenging food competition yet." Of course, I've been looking forward to Marco and Matt putting the pros through some gruelling challenges, so it was pretty exciting. What I had failed to remember in the excitement of winning something, was that Marco and Matt were also going to be there answering questions. With only another 20 or so people there there was plenty of opportunity to hear from Matt and Marco on Australian food culture, MasterChef behind the scenes, favourite moments from the series, George and Gary ability to let go and Marco's reputation for making Gordon Ramsay cry. What a great afternoon and an amazing opportunity to meet an amazing food great (oh, and Matt Preston!)Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-40731864608817374532013-01-21T09:11:00.000+11:002013-01-21T09:11:25.089+11:00Mojito Sorbet<br />
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Thinking of tropical climes, for the Sweet Adventure Blog Hop hosted this month by <a href="http://diningwithastud.com/blog/2013/01/21/coconut-and-mango-sago/" target="_blank">Nic from Dining with a Stud</a>, always makes me crave a great cocktail - something refreshing and cool to soothe the sizzle of the day. There are some classics I love when on vacation like Pina Colada or Sex on the Beach, but one of the most refreshing after a long day on the beach is a Mojito, zesty lime and muddled mint with a hit of rum and plenty of ice. Delicious!<br />
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And, what better to cool you down during these hot evenings than a sorbet. I decided to have my <strike>cake</strike> cocktail, and eat it too with this easy to prepare, fun to eat summer dessert<br />
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<b>Mojito Sorbet</b><br />
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1 cup of caster sugar<br />
1 cup water<br />
rind of 2 limes<br />
juice of 5 limes<br />
1/4 cup of loose mint leaves sliced thinly + whole leaves to garnish<br />
60ml bacardi<br />
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Make a sugar syrup by dissolving the caster sugar in the cup of water. Leave to cool;<br />
Mix the remaining ingredients (reserving some whole mint leaves for garnish) into the cooled sugar syrup;<br />
Churn in the ice cream maker following the instructions of the machine;<br />
Serve in Martini glasses decorated with a mint leaf as a refreshing end to a summer meal.<br />
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<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=181199" type="text/javascript"></script><!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com1tag:blogger.com,1999:blog-7339181524367935065.post-33650797286368376402013-01-12T14:28:00.001+11:002013-01-12T14:28:24.357+11:00Food: Transforming America's Table<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Food: Transforming America's Table</td></tr>
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Food: Transforming America's Table in the Smithsonian museum of American History had been open only for a month or so - just in time for our visit to Washington DC. It was a real highlight of the trip to become acquainted with some of America's celebrity chefs from the early days, and to see some of our favourites from top chef cooking with Julia Childs' early in their careers!<br />
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Julia's kitchen was replicated looking like she'd just walked out of it a few minutes earlier and her infamous recognisable chortle resounded around the place as if she was doing a demo right there!<br />
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<tr><td class="tr-caption" style="text-align: center;">Julia Child's Kitchen</td></tr>
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Another fascinating exhibit case had appliances from the ages. It was the fondue set that caught my eye having just had an experience at a fondue restaurant on the West Coast. A crepe pan, pasta roller and Dutch oven were displayed here again, perhaps to highlight the European influences to food culture in the US.<br />
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After about an hour in the food gallery, I dragged myself away and I decided I really should see the star spangled banner as a more traditional take on American history before immersing myself in the other sights of Washington DC and enjoying some of the modern food culture at the city's restaurants shaping the new food history!<br />
Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-49329054946454540682013-01-01T00:00:00.000+11:002013-01-01T00:00:13.480+11:00Food Resolution<div class="separator" style="clear: both; text-align: center;">
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The end of the year is a good time to reflect on the year past and gear up for next year.<br />
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2012 was my year to master fish. I wouldn't say I am quite a master but I do have coral trout, scallops, bugs, salmon, snapper and whiting under my belt. I am no longer fearful of the fishys. <br />
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This year I received my amazing Kenwood mixer. We experimented with sausages and now have a few sizzlers up our sleeves for summer BBQs. I tried some great desserts in the Sweet Adventures Blog Hop, attended my first pop up restaurant hosted by Kylie, Audra and Mindy of Masterchef fame, learnt and feasted during an amazing trip to Adelaide for Eat Drink Blog 2012 and discovered some new favourite recipes from my wonderful collection of magazines and books on our new food bookshelf! <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">We are now set up for great success in 2013.</span><br />
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Armed with the Kenwood and some great new cool books from Jamie Oliver, Andy Allen and Gordon Ramsay we are heading well equipped into 2013. What will 2013 bring? MasterChef Pros is just around the corner to keep me occupied! Health kick, at least in Jan, more fresh produce to cook with and in winter I am going to augment my soup repertoire with M(i)sch(i)ef soup kitchen with an attempt to post some recipes! So, with that, let's crack open the champers, clink your glasses! Happy New Year and here's to 2013!<br />
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Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-48330395957107043272012-11-27T17:41:00.000+11:002012-11-27T17:41:04.223+11:00Go with the FiloFilo pastry is my new fave. There are some fantastic recipes out there - more than just the traditional Filo parcel, which means the dishes are much more interesting to cook and eat! What's more is that it isn't (I don't think) crammed with butter, so it is a much healthier option meaning we can pack the filling with cheese and other goodies with less guilt! <br />
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There have been a few standout recipes that we have tried over and over that I thought I would quickly share to inspire!<br />
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<a href="http://www.channel4.com/4food/recipes/chefs/jamie-oliver/spinach-and-feta-filo-pie-with-coated-ice-cream-meal" target="_blank">Jamie's Spinach and Feta pie</a><br />
Whilst we are still battling against the clock to make this in 30mins, it is a quick, mid week meal option and the acidic sides of cucumber with an olive dressing and tomatoes on a bed of basil dressing really cut through the richness of the creamy feta pie. Jamie has a great technique for cooking the Filo pie on the stove top first and then in the oven which makes it easy to cook and serve. <br />
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Moroccan Lamb Pie from BBC Good Food Magazine (couldn't find the recipe online unfortunately)<br />
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The filling of this pie is cinnamony and subtly spicy which makes it so tasty. However, even though the filling is great, this pie could really be any stew with Filo scrunched up and spread out on top. It makes a plain pie look pretty sexy and the crispness of the pastry complements the soft stew. It's even on the list for a winter dinner party, especially if we can do individual ones!<br />
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<a href="http://www.taste.com.au/recipes/27715/zucchini+haloumi+and+herb+tarts" target="_blank">Zucchini, Haloumi and Herb tarts</a><br />
These vegetarian tarts were quick to prepare, semi healthy to eat (except with the extra haloumi I threw on top!) and very pretty to serve in the tray, but a bit difficult to remove! It's a great idea to portion with the filo in little tarts, and sit them together when cooking. I am always trying to find low carb vegetarian options, not needing the obligatory pasta or rice that I feel I need when there's no meat, so this was a great alternative and everyone loved the crunch of the filo with the creamy filling!<br />
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<a href="http://2.bp.blogspot.com/-GkR6XhzzwTs/ULFRE0wgS3I/AAAAAAAAKF0/HhaMXKM9H1o/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-GkR6XhzzwTs/ULFRE0wgS3I/AAAAAAAAKF0/HhaMXKM9H1o/s200/photo.JPG" width="200" /></a>As summer comes round the corner, I think I'll be cracking out a few more filo recipes as they are always fantastic with a salad, and the filo is so quick to take out of the freezer and then prepare! Do you have any great filo recipes?<br />
<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0tag:blogger.com,1999:blog-7339181524367935065.post-64635050691606150432012-11-11T10:31:00.001+11:002012-11-11T10:34:38.736+11:00Eat Drink Blog 2012: My Top 5 HighlightsLast week was the wonderful Eat Drink Blog 2012 Conference in Adelaide organised by a fabulous South Australia based group of bloggers. The bringing together of like minds for a weekend has certainly been one of the highlights of my blogging career, as it reinspired and energised me to lift my blogging game. Of course, I could walk through the days one by one, but since we'd all be asleep by the time the plane touched down in Adelaide, I thought I'd pick the top 5 learnings to share.<br />
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<b>1. Sydney pulled the market short straw</b><br />
<a href="http://1.bp.blogspot.com/-s9BNcP7RrLU/UJ7dIJXmC4I/AAAAAAAAKEM/tId7MG-P19c/s1600/EDB2012_Adelaide+191.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-s9BNcP7RrLU/UJ7dIJXmC4I/AAAAAAAAKEM/tId7MG-P19c/s200/EDB2012_Adelaide+191.JPG" width="200" /></a>I don't quite know how I've made it to Adelaide on a few occasions but never been to the <a href="http://www.adelaidecentralmarket.com.au/" target="_blank">Adelaide Central Market.</a> It's a bit like Central Station in Sydney, that is, not quite in the centre, but now that I know about it, it will be the centre of my next visits to Adelaide. What happened to Sydney in all of this? We ended up with Paddy's Market, selling cheap souvenirs, while Adelaide has this great hub filled with hundreds of vendors collected under the same roof selling their speciality products at what seemed like reasonable prices, creating a real community feel whilst supporting the farmers and growers.<br />
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<a href="http://4.bp.blogspot.com/--XCo8G-c7D4/UJ7dK2oyVVI/AAAAAAAAKEY/0ajUk1b9KLY/s1600/EDB2012_Adelaide+280.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/--XCo8G-c7D4/UJ7dK2oyVVI/AAAAAAAAKEY/0ajUk1b9KLY/s200/EDB2012_Adelaide+280.JPG" width="200" /></a><b>2. Don't gush</b><br />
<a href="http://1.bp.blogspot.com/-lOnLuFDc81Y/UJ7fkjVXivI/AAAAAAAAKFA/R1RkaJlxPSg/s1600/EDB2012_Adelaide+315.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-lOnLuFDc81Y/UJ7fkjVXivI/AAAAAAAAKFA/R1RkaJlxPSg/s200/EDB2012_Adelaide+315.JPG" width="150" /></a>Diane Jacobs, an expert in food writing who has written the food writers/bloggers bible, <a href="http://www.amazon.com/gp/product/0738214043/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214043&linkCode=as2&tag=msc0e-20" target="_blank"><i>Will Write for Food</i></a>, (which I can't wait to get my hands on) was the keynote speaker. As well as many other nuggets, her key advice was: don't gush... It's boring. I guess I knew that already, but do have a tendency to rave about things I love, and it would be very easy for me to gush about the Eat Drink Blog Conference, but I'll keep that in check. When I receive the book I have on order right now, I'll be putting my new found food writing knowledge to the test!<br />
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<b>3. Write the recipe ingredients in the order they'll be used</b><br />
One of the themes running through a variety of presentations was that keeping it simple for readers is the key. Readers and, more importantly, our recipe triers, don't want things to be too complicated, or they'll just go elsewhere. I hadn't really actually thought that people would really be trying my recipes, but in case they are, I'd better make them clear. One of the simplest ways to do that is to list out the recipe ingredients in the order they appear in the recipe. I can put that one into practice straight away!<br />
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<b>4. Email subscribers are like gold</b><br />
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Email subscribers are the loyal friends who have requested blog posts straight to their inbox. Instead of having to go seeking through the facebook feed, competing with their friends wedding pics, the next fun event, they have opted to be sent the posts each week to distract them from work, and therefore I might actually get a look in! I had never thought about it like that till Jules from the <a href="http://thestonesoup.com/" target="_blank">Stone Soup</a>'s presentation. By thinking about what I am wanting my readers to <i>do</i> when they get to my blog, I can hopefully make it a little simpler for readers to engage when they arrive!<br />
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<b>5. There really is too much of a good thing</b><br />
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Who says you can't get enough of a good thing? I love food and tasting everything I can! The Eat Drink Blog Conference 2012, however, actually pushed me to the limit! There were so many tasty offerings provided for us to feast upon by the generous sponsors: Breakfast from <a href="http://www.reddoorbakery.com.au/" target="_blank">Red Door Bakery</a>, Lunch from the market producers who came in on their day off to feed us at <a href="http://www.adelaidecentralmarket.com.au/" target="_blank">Adelaide Central Market</a>, Coffee from <a href="http://www.breville.com.au/" target="_blank">Breville</a>, A Mexican feast from the <a href="http://www.adelaide.hilton.com/" target="_blank">Hilton</a>, Chocolate fountains from <a href="https://www.facebook.com/pages/Providore-Adelaide-Central-Market/122965767797123" target="_blank">Providore</a>, cheese from <a href="http://www.barossacheese.com.au/" target="_blank">Barossa Cheese Company</a>, cakes from <a href="https://www.facebook.com/CupcakeTable" target="_blank">the Cupcake Table</a> to mention a few that I can remember! I think it's clear that I'll not make the grade as a competitive eater, but I had a great time trying!<br />
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Thanks again to <a href="http://www.lambsearsandhoney.com/" target="_blank">Lambs Ears and Honey</a>; <a href="http://hungryaustralian.com/" target="_blank">The Hungry Australian</a>; <a href="http://eatingadelaide.com/" target="_blank">Eating Adelaide</a>; <a href="http://www.berrytravels.com/" target="_blank">Travelling in MaryJanes</a>; <a href="http://shecooksshegardens.com/" target="_blank">She Cooks, She Gardens</a>; <a href="http://thenaturalfoodie.org/" target="_blank">The Natural Foodie</a>;<a href="http://playing-house.net/" target="_blank"> Playing House</a> for organising a memorable, insightful but also fun weekend! And the <a href="http://www.southaustralia.com/" target="_blank">South Australian Tourist Board</a> for showcasing their beautiful state!<br />
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<br />Anonymoushttp://www.blogger.com/profile/01273174532774295243noreply@blogger.com0