Bun in the Oven

Food 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....

Our baby announcement in cupcakes!

... so it will be a whole different kind of blog come October - more puree than gourmet! But lots of fun to come!

Noosa Food Festival

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.

On Friday morning we breakfasted at our wedding reception spot, Berardo's on the Beach. 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!)

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.

Another highlight of the festival was High Tea by the River. In a sun drenched marquee with views of the Eric Pernoud (a local patissier) and Adriano Zumbo. 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!
river, we were treated to some great sweets and savouries from Ian Curley,

All in all, Noosa gave us another fabulous weekend and we left with more memories of a great festival and town!

Jamie's Ministry of Food - LIVE

 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!

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.

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.

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.

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.

Crackle with Jamie

Mothership Roast Pork

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 "Save with Jamie" 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!

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.

Cripsy Pork Tacos

Combine Jamie Oliver, and these two things and I
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.

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!