FoodieChat

Foodie TV

admin — Sun, 04 Jan 2009 21:40:59 +0000

With the start of the new year there are whole host of food related programmes to drool over! Most anticipated for me is Top Chef New York (Season 5) - which looks extra fiesty, and with very good looking people; and American Iron Chef!! Both are on Foxtel - Fox8 and Lifestyle Food respectively. Sadly I have to park myself at someone else’s TV to catch the latter - but from the ads I can’t seem to work out if Jamie Oliver is the challenger or the Iron Chef! all will be revealed tonight at 8:30pm.

As for Top Chef - last season was a very close call between molecular gastronomic perfectionist Richard Blaze (my personal favourite to win) and Stephanie - the refreshing person who’s actually nice to everyone and not a backstabber!

Locally - they will be starting a version of Masterchef. Quick - entries close on the 9th of January! Register here:

https://masterchef.fmacasting.com.au/

Merry Christmas!!!

admin — Wed, 24 Dec 2008 21:45:14 +0000

What did you get in your stocking? I got a new Zyliss food preparation thingo - I’ve used it twice. very scared that I might slice off my fingers, and the few slices that do come out perfect worked well; but the zucchini got hacked up from the safety guard. Hmm… will give it a couple more chances but may have to be returned that one!

I also got the new Stephanie Reynaud cook book calle Ripailles. It’s a French anthology with recipes classified into chapters such as offal; game; as well as the usual pork, lamb, desserts, etc. As my friend said “it’s great - it’s got pictures, recipes and music”!! No kidding! it’s got a divine soft cover and if you look carefully, you can get it for $55 instead of the RRP of $90. I tried the creme caramel recipe. Too bad the top caramel didn’t work, but the custard was fine. Don’t think I will be trying pheasant anytime soon though!

Rocco Dispirito

admin — Wed, 29 Oct 2008 22:43:48 +0000

My new favourite “celebrity chef” has released a new book! Having seen him on Season 3 of Top Chef as Hung’s sous chef in the Aspen Challenge, I sought to make myself an expert in this very easy on the eye Italian chef from the US. Very popular in his homeland - he recently appeared in Dancing with the Stars and again in the first episode of Season 4 - Chicago. Can’t wait until his shows come to Australia!!

http://www.roccodispirito.com/

A Day at El Bulli, Ferran Adria

admin — Sat, 18 Oct 2008 02:20:30 +0000

I am astounded, amazed and in awe of the genious of Ferran Adria, head chef of El Bulli. Last night I went to a lecture at the State Theatre in Sydney where he gave a talk, to launch his book. The stunning video presentations of the intricacy of his art blew everyone away. And it’s astonishing that when set to music - you can truly see how food moves him and now us.

The amazing story of El Bulli is set out in his new book. It’s a work of art, and the most beautiful book I’ve ever seen. At a price of A$75, you get 2.5kg almanac of the essence of El Bulli - behind the scenes from its beautiful location, to the 12 hour shift of the staff and the detailed work that goes into the 35 course meal.

I envy you who live overseas who can go! Otherwise, I will have to be content to read and dream. And dare to try even a few of the recipes in the back?

What was truly surprising was Ferran Adria’s humbleness. So great a status among the food world could bring on such an ego as to not engage fans of his work. When approached for a signature in my book, he indicated and showed me that he had in fact already pre-signed all 1700 copies for each audience member who had it. A truly great chef willing to share all his ideas…and document it for all to see, so that all may share his passion.

Buy it from Amazon.com - it’s only US$32.57!

Magnolia Bakery, New York

admin — Thu, 16 Oct 2008 06:58:06 +0000

What would a trip to New York be without a trip to the famous Carrie Bradshaw hang out, The Magnolia Bakery? (Sorry, I can’t type the name of the show - SATC -here lest I hit some unsavoury weblinks. You know what I mean!). It’s in a very quiet street near Chelsea - kinda hard to find. The shop is actually very unpretentious, with its chequered tiled floor, rustic feel and young urban staff.

The cupcakes sit in melamine boxes and you help yourself. At US$1.75 each, it’s a very guilt free treat (well, on the hip pocket that is!). Choose from chocolate or vanilla cupcakes with various sprinkles and 2cm thick layer of icing (not for the calorie conscious!!). You need to pre-order if you’re going to buy more than a dozen - but the best part is that you can choose your decorations! If cupcakes aren’t to your liking; they also serve other desserts including cherry slice, banana bread; and coffee. There is only 1 little table though, so plan to take out. There’s a small park nearby where you can gobble up your cupcake without being watched by everyone!

I just actually bought the cookbook from the Magnolia Bakery from Amazon. It’s got the recipe for those famous cupcakes, as well as many other delectable traditional baked favourites such as peanut butter fudge cheesecake squares…. better hit the treadmill!

Tuna Pasta Salad

admin — Sat, 11 Oct 2008 10:10:30 +0000

This recipe is from my friend Jo. It’s also something that can be prepared the night before for lunch. Take 1 cup of cooked spiralli pasta (I use wholemeal as it’s lower GI), a few halved cherry tomatoes, some sliced capsicum, and a few rocket leaves, and make a dressing of 1 teaspoon lemon juice, and 1.5 teaspoons of extra virgin olive oil. Season to taste, and add a can of drained tuna in olive oil. If you’re taking it to work, dress everything except the rocket, and place the rocket on the top of your lunchbox, and keep the tuna separate. Low GI, high protein lunch - easy!

Pesto Pasta Salad

admin — Sat, 11 Oct 2008 07:01:44 +0000

A very quick and easy lunch idea that can be made ahead, all you need is half a BBQ chicken (shredded), half a packet of farfalle or fusilli pasta cooked al dente, half a sliced red capsicum, half a punnet of cherry tomatoes (halved). Toss together, with 4 large tablespoons of pesto with a little bit of the pasta cooking water to moisten it, or more olive oil if you’re not watching the waistline. You can add anything to it that you like - cucumbers, sliced mushrooms, or you could just eat it warm by stirring the pesto through the pasta just after it’s cooked.

If you wanted to be a bit more tricky and make your own pesto: one bunch of fresh basil (1.5 cups), 1/3 cup of parmesan cheese, 1/4 cup of toasted pine nuts, 1 garlic clove placed in a blender, then turn it on and pour 1/2 cup of olive oil to combine. Add salt and pepper to taste. It’s nicer if you leave a bit of texture in it rather than completely pureeing it. Store in the fridge with some extra olive oil to preserve it on top.

Mudgee Wine Region

admin — Sat, 11 Oct 2008 05:35:52 +0000

Mudgee is a wine region 3.5 hrs drive from Sydney that is increasingly rivalling the well established Hunter region as a place to go for a good drop. September was its annual Food and Wine Festival, and that was the reason for our 3 day trip. With over 35 cellar doors, we managed to get through around 11 in 3 days. Highlights were:

1. Blue Wren wines - the friendliest service from the winemakers, without a doubt. They had an amazing white port, which is served to you on ice, with a squeeze of lime. Quite the pep up after breakfast, it was sweet without being sickly, and sooo refreshing. Also makes a delicious verjuice for the non-drinkers in your party.

2. Logan Wines - we stopped here for a coffee and lounged around reading the paper in the overhanging glass room looking over the winery.

3. Farmer’s Daughter Wines - also lovely service from the Farmer’s daughter and had a delicious pink moscato - really sweet and goes down really well as dessert on its own.

4. Oatley Wines - great combination of food tastings and wine, and attentive service also.

5. Elliot Rocke (right)- trendiest place, try the ice wine - dessert wine made with frozen grapes. But the staff informed me they are not frozen on the vine like some NZ varieties.

6. Burrundulla Vineyards - delicious whites and has an art gallery too.

7. High Valley Wine and Cheese Co - apparently has a great breakfast, but sadly, we missed it

Other places worth checking out: Mudgee Honey Haven to try Mead - which is a honey alcohol, from which the term honeymoon is coined. They also sell a honey ale and honey ginger ale and there are over 15 varieties of honey to taste from creamed honey with chocolate and strawberry through it, to my first taste of honeycomb!

We learned all about olive oils and tasted such pure oils at Offa Olives - set amongst a grove of olive trees, we were taught that when swished around your teeth, it doesn’t feel oily at all, and it wasn’t!

For places to eat lunch, I highly recommend Elton’s, which is on Market Street. Very inexpensive and Sydney quality cafe (sorry to be posh ) compared to the milk bar type places that are typical in other country towns.

My advice is to hurry and visit before the secret catches on, and it is no longer the quaint, intimate region that it is, and before it becomes too commercialised.

http://www.visitmudgeeregion.com.au/j/index.php

Mini Martha Stewart Carrot Cupcakes

admin — Sun, 14 Sep 2008 02:22:00 +0000

A brilliant way to use excess carrots, these mini bit sized cupcakes will be a perfect addition to a high tea party or to surprise supper guests or even as part of a petit four! Good for the cholesterol conscious as it uses oil not butter.

To make the icing just mix sugar, margarine and milk until almost sti ff but still mixable. Then pipe stars on top.

Here’s the recipe: http://www.marthastewart.com/recipe/carrot-cake-mini-cupcakes?autonomy_kw=carrot%20cupcake&rsc=header_9

Lecture by Ferran Adria in Sydney

admin — Mon, 01 Sep 2008 03:26:57 +0000

I’m so happy to have scored tickets to see Ferran Adria speak at a Good Food Month event in Sydney!! In case you haven’t heard, he runs the most famous restaurant in the world called El Bulli, in Spain. He is heralded as the father of molecular gastronomy - basically using scientic methods to change the way food is presented, and making tastes into new and exciting and surprising forms.

Getting a reservation is near impossible - they take bookings only once a year according to Gourmet Traveller, and it is recommended that you put your name on the waiting list, book a two week holiday in Spain and leave your mobile on, ready to go if you are lucky enough to get a call!

But if not, and if you can’t afford the >€300 cost for a meal, you could buy his books, with the latest one to be released in October, and come to his talks in Sydney or Melbourne. Tickets from Ticketmaster on sale now - $40 talk only, or $75 for the talk and the book. Which is a bargain compared to the cost of eating his food

If you don’t know what he’s about, here are some articles by SMH:

http://www.smh.com.au/news/good-living/your-tweezers-sir-and-do-smell-the-rosemary/2008/09/01/1220121114863.html

http://www.smh.com.au/news/good-living/new-age-food-appeals/2008/09/01/1220121114855.html