FoodieChat

Wow imagine having Ferran Adria inspired morsels next time you go buy your Billy bookcase!!
http://www.smh.com.au/news/entertainment/good-living/aussie-chef-sells-tapas-to-ikea/2010/01/25/1264267963950.html

The other day I had a temporary lapse of good judgement and poured tap water into a glass pyrex dish that had a roast in it cooking at 230 degrees. Wham! Explosion of glass shards covered in pig fat . Well apart from wasting a 2kg roast and having to clean up the mess, at least no glass went in legs. Hence I still craved pork. But 20minutes before guests arrive and no meat, quick dash to the nearest woollies and bought some pork scotch fillet. Here’s a great way to marinate them before grilling : press 2 - 3 cloves garlic in a garlic press to mince; add a generous tablespoon of harrissa, a few finely chopped thyme leaves, and fresh oregano, olive oil, sea salt and pepper. The aroma of the fresh herbs is amazing as it permeates the sweet pork. This quantity was for 4 large chops.  Here I served it Rockpool Bar and Grill style: with nothing else on the plate hahaha.

Spotted - Pete Evans - equal first place for hottest celebrity chef (along with Curtis Stone) - grabbing a quick bite of lunch (linguine) at the bar at Sean’s Kitchen at Star city.

I love Gossip Girl. XOXO.