The Other Crumb

Things that took my fancy

2012-02-15T15:48:00.003+11:00

The best thing to do when you are feeling a little uninspired and stabby-with-a-sharp-implement-at-the-world is blog trawling. Oh the prettiness and general lovely things that waste away the day. Here are a few taking my fancy. These are not my images (if only they were). And if anyone knows how I can get my mits on that dress, I'll be your new best friend.

Why can't this be me? I want to wake up tomorrow with her camera and that dress. The only thing I'd give back is the hair and that's only because brunette shades don't suit me. Love.

Cookie Dough Brownie

2012-02-10T13:05:00.000+11:00

Call it Sydney's average weather or my fledgling excuses for eating slabs of chocolate in all its forms, but I felt the need for a completely crass take no prisoners kind of brownie. Enter the cookie dough. Not a fresh make at home variety but that completely dodgy but weirdly delightful stuff in the supermarket aisle. Chop it. Freeze it. Add it to brownie and, well....yum. Happy Friday

This brownie mix is great - with a significant parched lands kind of crust on the top with that fudgy I don't know if I want to be cake or chocolate goo in the centre.

Ingredients
450g cookie dough ( I used the one with mini m&ms)
250g butter
500g caster sugar
200g dark (70% chocolate) melted
4 eggs
30ml corn syrup
1 Vanilla bean, seeds scraped
2 1/2 cups plain flour
Pinch salt

Method
Preheat oven to 150C.
Cut the cookie dough into chunks and freeze while prepping the brownie. Combine butter and caster sugar in a bowl and beat until pale and creamy. Add the eggs one at a time and beat well after each addition. Add the melted chocolate, corn syrup and vanilla bean. Stir gently to combine. Sift over flour and add pinch of salt. Stir until just incorporated and pour into a baking tin lined with baking paper. Gently push the pieces of cookie dough into the mix and then bake in the oven for just over an hour. Allow to cool in the tin before cutting.

Without a kitchen...

2012-02-02T14:38:00.001+11:00

I've been a lax blogger of late but I have ready "the dog ate my homework" excuses - I have had no kitchen and I have the photos to prove it. You see we bought a house and the kitchen was teeny. I mean teeny tiny - if you opened a cupboard there was no room to get around it and as far as I was concerned definitely not enough room to cook. There were more than a few Derek Zoolander moments of "What is this, a kitchen for ants" So we took it upon ourselves to rip it out. At first the deconstruction was mildly therapeutic...then the plumbing went to shit (not literally) and to cut a long story short, we are still trying to build a new kitchen in another part of the house. But hip hip hurrah, only another week or so and off I will go. Many a recipe from the new kitchen to come soon.

Oh and any suggestions for what to do with the weird hole we now have where the kitchen used to be would be greatly appreciated. It currently looks like some weird concentration camp inspired isolation cell.

Restaurant Reviewing

2012-01-21T14:54:00.000+11:00

I try to stay away from restaurant reviewing. Perhaps its knowing the hard slog in the kitchen or having experienced first hand, a chef calling, completely bereft, to say if I published a bad review it would be the end; that he would lose his house. We pulled the review. But another publication did not and he closed doors. I was comfortable not publishing the review - he would have lost his restaurant anyway - as I see it diners vote with their feet and the reality is restaurants are being reviewed at every meal every day. Which brings me to one of the most heartfelt brilliant reviews written by a diner,not a "professional" to Rockpool Bar and Grill, Sydney. Its brilliant and kudos to Rockpool for publishing it. Its a great read.

Dear Rockpool Restaurant,
On Saturday the 28th of May, 2011 I attended your fine establishment with my girlfriend, Laura, to celebrate our 2 year anniversary.
We had a wonderful time, and I was inspired to give you some feedback in case that sort of thing matters.
I am not a restaurant reviewer, or a journalist in any capacity, and I must confess; restaurants of Rockpool’s standing are not venues I attend with any frequency or experience.
I am a young man (a ‘dude’ or ‘bloke’, if you will) from the western suburbs of Sydney, and if I might call your eatery a “fancy restaurant”, I think that may be the best way to convey my personal perspective and context for this review, gleaned from my sum life experiences of steakhouses, fashionable sushi joints, and maccas drive-thrus (which are largely expertly managed by Kristys, but frequently let down in the ordering department by Nathans and Beths).
We ordered the 8 Course Grand Tasting Menu which was overall exceptional, but I will comment on each course if you do not mind, because they were not all equal.
Sterling caviar on prawn toast
This opening dish was fabulous. Mum used to put anchovette paste on Jatz crackers when we were kids, and I thought that was alright until tasting the Sterling Caviar.
Wow! Turns out mum was just cheap and lazy.
I could have eaten ten of these babies, alas only one each came out.
Perhaps mum had the edge on quantity, but Rockpool definitely wins in the quality stakes. I would be sure to order these specially, in the future.
Queensland spanner crab with broccoli and jerusalem artichoke
Another great tasting dish.
I can not stand unflavoured seafood. Without being too narcissistic to believe it is impossible for me to be uncouth, I still think there are a lot of wankers out there who love crab and lobster because they are told it is crab and lobster.
You could probably serve them diced Vietnamese lung fish, call it Macedonian Reticulated Shellblob, and they would fall over themselves to comment on it’s texture and timbre on the palette.
Please note, this is not a suggested ingredient change. The crab was excellent, and the point to my diatribe is that it was superbly accompanied to form a complete dish, instead of something that would require an assertive personality-type to order lemon juice to the table.
Chirashi zushi of kingfish, bonito, prawn and squid
The zushi was a cool, refreshing dish, and showcased the high quality of ingredients that Rockpool uses – and raw fish MUST be high quality, because when you are making sushi you can not just chuck some garlic and butter in the wok when you reckon the squid’s a bit iffy… but I am sure your chefs know this.
Perfect heat to the kimchee. Whoever is dicing the chili down there has the same taste I do, which makes a nice change from ordering the “spicy” dish and then having your tongue punished with the fire of a thousand hells.
Green lip abalone, red braised thirlmere goose, chicken crisp and fine noodles with xo dressing
Wonderful again. The abalone was excellent and xo sauce just speaks to my taste buds on a magical level, which is your chef’s luck and my gain.
I understand there is some controversy about the inclusion of goose in certain restaurant dishes. This is probably because geese are pretty (although tempermental)… which may also be why a lot of women identify with them.
In case you were worried about such public opinions, please be reassured: I rate animals on their deliciousness only, and the way that goose was prepared leaves me as a reliable vote in the “OK to eat” camp, and a full supporter of the inclusion of water fowl on your menu.
The chicken crisp was intriguing, though. How is that made?
I told Laura that a whole baby chicken is liquified then pumped into a shallow biscuit mold and baked, but she accused me of just making that up, and well, she was right.
John dory and scampi with macadamia, bamboo pith, scampi broth and tofu made at the table
By far the best smelling dish that arrived at our table. The john dory and scampi was rich, and served steaming hot which tempered perfectly with the cooled tofu.
The macadamia nuts really set it off, and I do believe everyone this dish passed by on the way to our table was wondering “Ooooh, what is that?”
Quail hot pot with eight treasures and quail tea egg
I have been quite complimentary up until now. Please remember that.
It would be unbearable to have your chefs hate me, as I hold them in extremely high regard.
I have not eaten quail egg before, so perhaps that makes my opinion on this dish, ahh, “disadvantaged”?
Well anyway, here we go:
Overall the quail hot pot’s flavour was singular and underwhelming. I did not find myself picking out ingredients, or appreciating how they blend. It just tasted of ordinary all over.
The quail tea egg did look and behave more like a raw human eye, than I could have imagined, but tasted a lot less like I would imagine a human eye would taste (if I were to imagine such a thing) which might be actually be a plus, I am not sure.
The ginger crisp was a most considerate inclusion, as one could use it to cover the uneaten remainder of the ey… I mean, quail tea egg, and get on with finding the eight treasures.
Now Treasure is a beautiful word one naturally affiliates with wealth and discovery. Unfortunately everything in this dish tasted the same – except the tofu, for as most know: tofu avoids flavour better than society avoids personal responsibility.
One could probably be forgiven for feeling misled by the menu at this point.
I do not believe tofu can be classified as a ‘treasure’ in the rich and romantic sense.
I think the only thing tofu has in common with treasure, is that it should be buried in dirt, on a far away island, and separated from innocent people by the gypsy curses of one-eyed, sea-faring bandits.
The best thing about this dish, was that it was not the last one.
Rangers valley beef short rib, braised and barbecued, with old skin stir fry, snake beans, soy milk skin and hakka nam yee sauce
Now this was something special.
Many people go to expensive restaurants to experience meals they have never had.
My secret pleasure is to experience a meal I have had a thousand times, but have it the best I have ever tasted.
This is one of those dishes.
Again, superb ingredients, and a perfectly cook cut of meat. We were given very sharp knives for this dish, but with meat this tender you could easily use a spoon, or a fish-knife, or your TV’s remote control, instead.
This dish totally ruined the conversation at our table. All we could manage were approving noises, for a good 5 minutes.
Green apple sorbet with bircher muesli
This lovely, light dessert, rounded out a delicious and filling menu.
I would not normally think to mix sorbet and muesli, but it works perfectly.
Jasmine candle scented brulee with quince, grapes and almond sorbet
As I am not a brulee person, I will just let you know what Laura thought:
“It’s incredible.”
Coffee and petits fours
Perfect and well presented.
Your staff
In case anyone who works at Rockpool is still reading this after my possibly offensive quail egg review, I would like to make the following points:
- I have never experienced a higher standard of service at… well, anywhere.
- Every staff member I encountered was smiling, friendly, knowledgeable, and helpful.
- Our water glasses never reached empty.
- When we were discussing a dish and had forgotten one of the ingredients mentioned (apparently loud enough to be overheard) a menu was kindly placed back on our table so we could see what had arrived and what was on the way.
- Every little thing was taken care of.
If I write any more, I think I will run out of compliments.
Thank you for an amazing dining experience.
We will be back.
Best Regards,
Chris

Adelaide & The Barossa

2012-01-19T19:12:00.000+11:00

I was lucky enough to spend a few delightful days in the Barossa Valley for a story I am writing. After much wine tasting, some amazing hospitality and enjoying some of the best produce I have ever tasted, I am sadly back home.
I lived for a relatively short time in another Australian wine region and hand on heart had said that it would never be the life for me but the Barossa changed everything. Here those marketing terms that we so often hear bandied about are actually a genuine way of life. Premium produce. Community. Artisan. Seasonal. There is no beating of the chest here, deals are still done on a handshake and the locals are so damn friendly it hurts. I am already plotting my next trip back.

Pit stop at Adelaide's Central Market for road trip supplies

Heaven found in the Barossa

R.I.P Foodie

2012-01-12T11:22:00.000+11:00

A piece I wrote for Urban List on the death of the foodie. Enjoy.

Image: dailyjolt.wordpress.com

I love food. I truly do. I do not love being labeled a foodie. Theterm is an abomination. It is a vernacular I would like to see die a painfuldeath of 1000 paper cuts at dawn. Fixing'ie’ to an energy source suddenly implies that I, amongst others, am one of‘them’. Perhaps it is my abomination of crowds but I get nervous when bound toa group. And not a group carved by the Darwinism inspired forces of friendshipor profession; but one of those horrid mass media terms that puts “foodies” right up there with “devastating” (insert any natural eventinvolving water be it a flood or wet creek bed) and “horrific” (insert fire and do not discriminate - bbq, back burning,flash fire, volcano or inferno.

Foodie is also an ugly word. It insinuates all those guilty lifestyletraits one does not possess or doesn’t always want to own up to – privileged,well-travelled and over indulged. Hands down foodies are the new wine wankers –they throw around words like “terroir” and “paysanne” or god forbid “fusion”.They also invariably have their secret little spots to eat, generally downMatrix inspired laneways, that only 5 other people in the universe know aboutand they begrudgingly hand over the details, barely concealing their desire toshout “you see, I know all there isabout food, I am the epitome of good taste. I am truly glorious.”

It gives me the right royal irrits because “foodie” is so far removedfrom the real world of food production. Professional kitchens for instance, arefull of tattooed madmen, drug fiends, knife-wielding obsessives, big tempersand open flames. The hard work, uglyshoes and dismal pay are glossed over by “foodies” busy enjoying their linecaught fish and talking about their boutique farmed sheep – a piece of meat many would struggle to identify even if Mary bitch slapped them in the facewith her little lamb.

I also don’t like foodie because it insinuates fatty. And if youlove food invariably you are not thin. We should be. We need to get it right. Thereare old crack addicts. There are old vagabonds, old soldiers and even oldbogans. But there are absolutely no old fat people. None. Good food - will kill you quicker than anything for sure.

We eat better than ever but our professionsalso no longer see us working a field, or down a mine banging bits of industrytogether. Foodie is not a by-law thatcan disregard the importance of being the right weight, and by right I meanhealthy.

So R.I.P foodie. It’s 2012. And while it’s been swell, it is time tocoin another nonsensical term for an amassed group of people who eat.Preferably one that doesn’t end in ‘ie’.

Leaving Tijuana - Coconut, Mescal and Citrus Cake

2012-01-09T19:14:00.000+11:00

It must be that last gasp of holiday goodness that reminded me to post a recipe for a cake I have been working on - one of those Mexicana, hot summer type numbers. A coconut, mescal and citrus cake. Holidays on a plate. Now where is the Le Tan and a beach.

Photo by Danny Eastwood

Leaving Tijuana

Coconut, Mescal and Citrus Cake

Ingredients

250gbutter

250gcaster sugar

2teaspoons vanilla essence

zestof 2 limes

5eggs

60mlmescal

250gplain flour

2teaspoons baking powder

Icing

190gcaster sugar

4eggwhites

1tsp lime juice

1teaspoon coconut essence

1teaspoon mescal

Toastedcoconut chips

Method

Preheat the oven to 160C.

Grease and line a 20cm cake tin withbaking paper and set aside. Beat thebutter, vanilla and sugar in a mixer using the paddle attachment until pale andcreamy. Add the eggs, one at a time, beating well after each addition. Add thezest and mescal. Sift in the flour and baking paper and gently stir to combine.

Pour into the prepared tin and bake for45 minutes or until it springs back to the touch and a skewer inserted comesout clean. Turn out onto a rack to cool completely.

Prepare the meringue by combining thesugar and 50 ml water in a saucepan over high heat and stir gently until sugardissolves. Bring to the boil and cook until syrup reaches 115C on a sugarthermometer. Once the temperature is reached, begin whisking the eggwhites and lime-juicein an electric mixer until soft peaks form. Once the sugar syrup reaches 121Cremove from heat and pour gently into the eggwhites, whisking continuously.Continue whisking on high speed until the mixture appears thick and glossy andhas cooled to room temperature, then stir in coconut essence and mescal.

Cutthe cake in half and ice the top of one half then gently press the other halfon top. Ice the rest of the cake and sprinkle over coconut chips just beforeserving.

Eating Pants

2012-01-06T11:01:00.000+11:00

The feeling onegets from a full stomach is wondrous. Iknow very little about a lot, except when it comes to the consumption of food,a topic I think everyone should share in glorious over-consuming detail. Ithink it’s because consuming food is necessary, like chatting over cups of tea,in keeping us alive; and because it is a completely pleasurable form ofentertainment. Overeating however is a bit of a sensitive topic. Much like theother deadly sins – jealousy, coveting neighbours wives and such, gluttony isthe number one contender (let’s not forget Facebook over-sharing) as our mostunappealing trait.

But we all doit. Yes you too, so save your disdain for some other disgusting bodily functionlike pretending you don’t fart (ever) or do those weird stinky burps whereyou wonder if something has died. I think it is high time we celebrate theglutton in all our over eating glory, ensuring a comfortable and safe passagefor our fatty habits. The perfect solution being the eating pant. Our go to itemof clothing when the tum is full and comfort is at a premium. Could you pleasestop shaking your head, I saw you smash many a kebab in your day. You eat likea pig. You make me feel sick.

Being a new year and all of that, I thought I'd kick off with a handy top five most comfortable pants to wear when over-eating in a blatant disregard of all new year diety-type things. Feel free to weigh in if you think something has been missed.

1. The Qantas PJs.

Photo from: www.thoughts.gavsta.com

Many of us who ride zooclass wouldn’t be aware of these grey delights but holy snapping duck shit,these pants are an elasticized revelation worthy of the ticket price and snootyco-passengers. And lets celebrate for a moment the fact that they come in 2 relaxedfit sizes – L/XL and M/L. I know, I know...

2. Bonds trackies

Oh yes, that bit of Aussie/Kiwi (do the Chinese own ityet?) cotton generated comfort is all about happy eating. Thick elasticizedbands that contain and support rather than constrict, bright cheery colours,and occasionally slimming designs that make you look like you’ve shed a kilo ortwo – and that’s before you’ve even been to the toilet. (Refer back to over sharing point, paragraph 1) A gluttons dream.

3. Nappy pants

Image from: blogs.houstonpress.com

Those trendyoverpriced nappy pants that looklike you are trying to hide a weird front bum or schlep around the shops like acelebrity. Its safe to say you’ll look like a bit of a twat butyou’ll be comfortable in these come what may, I don’t care how weird I lookstretching odyssey.

4. MC Hammer pants.

Image from: www.beststuff.com

AAhh the 80s. Wehave so much to be thankful for. These pants are hands down one of the bestinventions for those of over eating inclination. You almost want to (overeating permitting) do a spin in front of those portion control loving types whilesinging “you cant touch this.” If only you weren't so full.

5. Harem pants

Image from:theprintjunkie.blogspot.com

Harem pants from those lentil eating, hemp loving,reef sandal baring hippy shops. If you can bare the scent of cheap incense, anddon’t mind the odd scratch of cheap cotton against skin then these bad boys aremade for the over eater. They stretch for days with the fajihita expandingfreedom one could only dream of. Good times.

Food Magazine Covers

2011-12-18T22:11:00.002+11:00

There used to be an Australian food magazine in the 70s/80s that did some of the most avant garde, amazing, artful covers of any food magazine around. It sadly is no longer (why why why) but ever since I came across a collection of the title from a Melbourne exhibition, I have had a mild obsession with clever magazine covers involving food. These ones without a doubt have me following that tangent of "shit why why why didn't I think of that; why why why am I not as clever as tom, dick and harry." I was reminded of the collection after seeing that amazing Nigella cover from a few weeks ago where she is literally dripping in salted caramel. Meh that woman is aa-mma-zing.

BTW - if you get a chance seek out Fricote - a french food magazine (with English translation) - it is spectacular.

A recipe for Red Velvet Cake

2011-12-16T10:31:00.005+11:00

The final instalment of our first round of video efforts using recipes from Kitchen Coquette. Here is a video for red velvet cake - perfect for an afternoon with your gran. I hope you like it.

An afternoon in the garden

2011-12-14T13:08:00.001+11:00

Eons ago I had the pleasure of working with
two very lovely (and very talented) ladies on
a styled shoot - An Afternoon in the Garden.
Roberta Moberg - florist and stylist
and photographer Karen Buckle.

We had such a fun day, and the shoot was recently
posted on Polka Dot Bride. We used the amazing garden
of a good friend of mine and you can see the post
below with Roberta's styling tips. The idea was a
relaxed afternoon affair so for the menu I prepared
the following:

Slow cooked wagyu and guinness pies
Honey and rosemary roasted heirloom carrots
Potato, caper and olive salad
Raspberry and hibiscus tarts with dried plum meringue
Cookies n cream Rocky Road
Assortment of french cheeses with sun-dried persimmons

14TH

DEC

Afternoon In The Garden Wedding Inspiration

by Polka Dot Bride

Food, for me, is one of the best parts of a wedding and today’s inspiration shoot is a little different- the collaborative team of Karen Buckle Photography, Green & Bloom and Le Petite Meitte The Little Crumb created the scene of stunning garden party. Focusing on the food, the team created a homely style wedding with a delicious, appropriate menu- giving you beautiful inspiration for your own garden celebration (personally I think this would also work for a beautiful summer dinner party!)

Roberta explains “With Spring in the air at the time of the shoot I wanted to create a relaxing, homely, pretty environment, where family and friends could gather over a long afternoon of fabulous wholesome food, and refreshing cool drinks.”

“The inspiration for this shoot started with an eclectic collection of vintage chairs, plates, and silver and crystal vessels along with fresh moss and herbs.”

“I wanted to create an inspiration shoot which included a homely feel through the use of flowers, props, and rustic cooking, to build a unique space which could be re-created for a garden party with the girls, intimate outdoor wedding or spring dinner with the family. ”

“Guests would be served on vintage plates with silver cutlery, reminding you of your grandmothers Sunday best, with colourful fresh florals mixed with herbs and fruit adorning the centre of the tables reminiscent of Grampie’s garden.”

The delicious menu created by Katrina of The Little Crumb
“Slow cooked wagyu and Guinness pies
Honey and rosemary roasted heirloom carrots
Potato, caper and olive salad
Raspberry and hibiscus tarts with dried plum meringue
Cookies n Cream Rocky Road
Assortment of french cheeses and sun-dried persimmons”

“An old wooden table clothed with a vintage crocheted table cloth, and differing wooden chairs set the perfect backdrop for the rustic wholesome menu on offer prepared and designed by the talented Katrina Meynink.”

“Karen Buckle did an amazing job at capturing the beauty of the table setting, using her love of colour and lighting. ”
Photographer: Karen Buckle Photography / Flowers & Styling: Green & Bloom / Catering and Desserts: Le Peitite Miette The Little Crumb

And the winners are...

2011-12-13T10:49:00.000+11:00

Well the 12 days have come to an end (sigh). Thanks to everyone who entered, the answers have ranged from hilarious to disturbing and everything in between. I'm not sure I will ever recover from some of the uses for beer that I read about but it was entertaining all the same. The winners are listed below. Please send your name, postal address and email to info@thelittlecrumb.com.au

We need to hear from the winners by Friday. If not, another winner will be selected at random. Thanks again!

Day 1: Mont

Day 2: Catherine Hocking

Day 3: Teddyree

Day 4: Elimy

Day 5: Kellie Bright

Day 6: Kate Ryan

Day 7: Ash Mack

Day 8: Jenny Kongsai

Day 9: Dianna Haught

Day 10: Michael Chin

Day 11: Wendy Christidis

Day 12: Jenny Watson

Last day of giveaways!

2011-12-12T09:04:00.001+11:00

Day 12: Last day on the giveaway gravy train. And another mixed bag of goodness - Kitchen Coquette, food, another surprise cookbook and other delightful bits n bobs in time for Christmas. Trust me it's worth it. To win,tell us three people you'd invite for dinner (dead or alive) and why.Comment here or on the Kitchen Coquette facebook page to win. Good luck!!

Day 11: More luxe threads

2011-12-11T09:59:00.001+11:00

Only two more days of giveaways.... we sure have had fun playing santa. Today's giveaway is again thanks to our friends at www.allaboutthedress.com.au A very handy $100 voucher to spend at their online store - a New Years eve dress perhaps? To win, tell us your failsafe option for what to wear when going out to dinner.

Salad pickers this probably isn't for you but for other professional eaters such as myself you probably know all too well the challenges of what to wear; what will allow adequate expansion as you make your way through entree, main, dessert... Tell us what you wear - what looks good and what nurses the food baby at the same time? Good luck!

Day X Giveaway

2011-12-10T08:45:00.001+11:00

Day 10. Its a surprise! Enter if you don't mind a lucky dip. Know this though - there will be books, Venezuelan chocolate, and other equally worthy contenders of your time. But to win - let us know the best stocking filler gifts and the prizes could be yours. Good luck!

Day 9 Mixed Bag

2011-12-09T08:21:00.001+11:00

We are on the giveaway home stretch but the prizes are no less impressive. Today's giveaway will put some order in the house. Bookplates, pins, notebooks, zines, a copy f Kitchen Coquette, stationery...the list goes on. A delightful mix of goodies. To win..... tell us what area of the house needs the most organising and why. Good luck!

I'm thirsty are you?

2011-12-08T09:37:00.001+11:00

Day 8: And our Debortoli friends must have sensed the thirst with todays giveaway - another mixed dozen of their brilliant wines. But to win the challenge today is to name their next wine. We won't be too restrictive, you name the grape and then name the bottle. Need some inspiration? - Check out their website www.debortoli.com.au to see the names of their full range. Comment here or on Kitchen Coquette facebook page to win. Good luck.

Day 7: Christmas Day Threads

2011-12-07T09:11:00.001+11:00

Yeesh, the giving just keeps, well giving. Day 7 is not about the food as much as it is about what to wear when you are eating it. If you are undecided on what to wear come 2-five December then jump onto www.allaboutthedress.com.au, pick your favourite frock,let us know the details here and be in the running to win a voucher for $100.00

Good luck. And remember leave a wee-little bit of room for the food baby.

Day 6: Did someone say more books?

2011-12-06T07:39:00.001+11:00

Halfway through the giveaway fest and day 6 is back to the books thanks to the lovely team at Allen & Unwin. Think Bourdain's latest foodie read Medium Raw,Heston's cookbook (its for home cooks, no really), a copy of Kitchen Coquette and a delightful zine called Spoonful. Hit the kitchen/beach/cafe/random locale armed with some reads or fill some stockings for Xmas gifts. To win tell us your favourite place to read and why.

Day 5: 2 Cases Pale Ale (woot woot)

2011-12-05T11:25:00.001+11:00

Ahhh Christmas. What could be more festive than some beery bubbles washing over the voice box. We are a little partial to beer; beer for thirst, beer for food, beer for putting up with relatives - so useful. So much so that we want to know your best use for beer. Tell us something we don't know and be in the running to win 2 cases of Williams Pale Ale organic beery goodness for your Christmas Day feast thanks to our friends at Debortoli.

Day 4 Giveaway: Cookbooks, Cookbooks, Cookbooks

2011-12-04T10:40:00.001+11:00

Day 4 Giveaway: Improve your shelf-esteem with some uber delightful cookbooks to boost your collection. Kitchen Coquette(of course), Heston at Home, Buon Ricardo, and some other seriously delightful titles. To win: Tell us your Christmas Day Menu (not the ham and turkey) the sides, the non-traditional twists your family adds to the day. Comment here and good luck.

Day 3: Luscious Tees

2011-12-03T09:26:00.001+11:00

It will take every bit of my strength to post these on to the winners. Some absolutely beautiful silk jersey tees thanks to Sosume These tees are brilliant - silk sourced from a high end Japanese mill and the perfect perfect choice for hiding/supporting/loving your Christmas day food baby me thinks.

Oh and you get that socially correct glow that comes with wearing something by an Australian company that has a HUGE social conscience supporting some very worthy social and environmental causes.

Visit Sosume and let us know your favourite tee to be in the draw to win some threads along with your copy of Kitchen Coquette.

And if you've missed it, check out the 12 Days of Christmas Kitchen Coquette mag for more information on the giveaways!

Day 2: Books, Books, Books

2011-12-02T09:39:00.001+11:00

Hi everyone, sorry for the technical glitch - post was momentarily lost in the ether. Day 2 is Books, books books. Books for your coffee table, books for your cookbook collection and reads for the bath, the beach, your favourite chair and more. BUT before you hit comment - one wee task. What is your favourite thing about a book? Is it the smell of books, the weight in your hands, the cover design, the font, the paper, seeing a cracked spine from overuse? Let us know to win. Good luck!!

Day 1 Giveaway. Win a case of Debortoli Wine

2011-12-01T08:01:00.001+11:00

And let the giveaways begin. Want to win a case of Debortoli mixed wines? Tell us your favourite drop from this Yarra Valley great and maybe even what you like to eat with it.

The Kitchen Coquette Magazine + 12 Day Giveaway

2011-11-30T11:00:00.001+11:00

And at long last here it is folks. The Kitchen Coquette 12 Days of Christmas Magazine.(Cue round of applause) Any technical glitches in opening and reading this please let me know. Starting from tomorrow there are some great prizes to be won. Before you hit the comment button - there are a few wee tasks to be completed to go into the running. But they'll be worth it - think wine, reading books and some stylish threads. Oh yes good times to be had by all.

The competition starts tomorrow December 1 and will finish December 12. All winners will be selected at random or by the sponsors and all winnings posted December 13 so they reach you safe n sound by Christmas.

I hope you enjoy it. Xoxo

Open publication - Free publishing - More christmas

What the F*&k Should we Cook for Dinner?

2011-11-29T11:48:00.001+11:00

A new video showcasing a recipe from Kitchen Coquette and from what I hear one of the more popular chapters. What the f&*k should we cook for dinner.

It's the Kitchen Coquette 12 Days of Christmas Giveaway

2011-11-28T19:52:00.001+11:00

I realise I have been a little quiet on the recipe front of late but hopefully have a few things to make up for it. We are launching an online magazine in the next 48 hours with Christmas recipes for you as well as some fantastic giveaways - beach reads, cookbooks, some designer threads and wine from our lovely friends at Debortoli in the Yarra Valley.

For now, a sneak peak...fruit mince doughnuts.

I need a speech therapist.

2011-11-26T13:16:00.001+11:00

I had vowed not to listen to one radio interview in case it jinxed further interviews - nothing worse than hearing yourself - you automatically respond with "surely I don't sound like that". I of course didn't take my own advice and cannot believe I sound like this. This is one of the interviews I did with the ABC - interviewed by the lovely Richard Aedy. So can anyone recommend a good speech therapist?

http://mpegmedia.abc.net.au/rn/podcast/2011/11/lms_20111108_0933.mp3

Chocolate and salted caramel brownies from Kitchen Coquette

2011-11-25T10:02:00.001+11:00

I know you are probably going to tell me to pipe down with my “firstworld” problems, but I really, truly do believe that a decent wedge ofdecadent, gooey and bad-for-me-in-every-way brownie makes the world a betterplace.

You see brownie, cut into slabs the size of a world atlas, has thecapacity to raise the spirits. Intense and squidgy, it can keep you weirdlysated for hours, thanks to its take no prisoners calorific content. And madewith the proper amount of chocolate, it’s a stayer; wrap it in foil, pop it inyour bag/desk drawer/under your pillow and this is without a doubt the friendwith benefits. It sticks around, in its prime, for days.

I don’t generally hold my head high with many of my recipes. Truthbe told I get very nervous, waiting each day for someone to email, twitter orfacebook me to tell me I am a fraud; that my recipe is no good, their delicateconfidence in the kitchen wrecked thoughtlessly by my inadequate construction.But I do, hand on heart, claim this brownie is worthy of your time. Is itbetter than others? Probably not, but it is definitely as good as any otherrecipe you’ll find out there. It has the requisite delicate crust and a centrethat doesn’t know if it wants to be cake or the texture of mud after the lastday of Splendour in the Grass. The flavour is intense. Even more so thanks to ahit of salted caramel. And it will make you a better human being. Ifonly for a moment thanks to the sugar high, and definitely for a few daysafterwards, as you share its goodness with family and friends.

INGREDIENTS
Brownies:
175 g (6 oz) dark chocolate (70 per cent cocoa solids), chopped
185 g (6 1/2 oz) unsalted butter, cubed (hate to sound like a Francophile but French butter is best)
440 g (15 1/2 oz/2 cups) caster (superfine) sugar
3 large eggs
1 tsp vanilla extract
150 g (5 1/2 oz/1 cup) plain (all-purpose) flour

Caramel glaze:
125 ml (4 fl oz/1/2 cup) thickened cream
440 g (15 1/2 oz/2 cups) caster (superfine) sugar
125 ml (4 fl oz/1/2 cup) water
60 g (2 1/4 oz) unsalted butter, cubed
2 tsp sea salt flakes
2 tsp powdered gelatine combined with 60 ml (2 fl oz/1/4 cup) cold water (sprinkle over the water to make it easier to blend)

METHOD
Preheat the oven to 170°C (325°F/Gas 3). Grease a 22 x 30 cm (8 1/2 x 12 inch) baking tin.

For the brownies, melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Add the sugar and stir until smooth. Remove from the heat. In a separate bowl, lightly whisk the eggs and vanilla, then stir in the chocolate mixture. Add the flour and stir gently until well combined. Pour the batter into the prepared tin and bake for 30 minutes until crisp on top and allow to cool in the tin.

Prepare the caramel glaze by warming the cream in a small saucepan over low heat until hot, not boiling. In a separate saucepan, combine the sugar and water, place over medium–high heat and cook, without stirring, until the sugar reaches a dark amber colour. Carefully add the cream and butter and stir until smooth. Remove from the heat and mix in the gelatine liquid.

Pour the caramel glaze over the brownies and cool until the caramel just sets. Sprinkle over the sea salt flakes and slice into bars or dive straight in with a spoon.

The belle of Rozelle

2011-11-23T13:43:00.001+11:00

The concern I have with finally buying a house in Rozelle(other than the mortgage which I will be paying off for the REST OF MY LIFE) is the hop, skip, and a jump to Zumbo locale.
I did a drive by just to see the sold sign and look what ended up in my hands. It was some late night concoction of the Zumbo team so when I purchased this delight, the name was unknown, the ingredients indeterminable. But I will tell you this. It was fruity, zingy, sweet and totally and completely indulgent. And I loved it. Part watermelon and ginger juice, part trifle, part crumble and meringue...Hello neighbour...So very pleased to meet you.

The mind boggles

2011-11-15T16:03:00.001+11:00

I wondered what to write with this post, but truly I am lost for words and I feel the picture says just enough. These are the best two I could find. Mercedes, Abercrombie and Caughtneigh must be too long to fit across the label.
And yes that is actually a spelling - check it out here

Playing with recipes

2011-11-09T19:43:00.003+11:00

I've been helping a friend develop some recipes for a small soiree she is holding. The desserts are all I've done so far, the theme is loosely middle eastern and I thought I'd share the recipes here.

Spiced almond milk with turkish delight doughnuts

Milk
1 cup milk
1 tbsp mannanuka honey
1 tsp chai tea ( I used T2 mix)infused into 1 tbsp boiling water
4 tablespoons full fat yoghurt
3 tablespoons almonds, roasted

Doughnuts

7g yeast (I havent tried this recipe with active yeast yet but will let you know if you need more or less when I retest)

200g plain flour

200ml milk

15g unsalted butter
pinch salt
2 tsp natural vanilla extract
4 eggs room temperature

6 squares of turkish delight cut into small cubes, placed in the freezer to harden

vegetable oil for deep frying
vanilla sugar to coat

Spiced almond milk
Combine the milk, honey, chai tea and yoghurt in a bowl. Blitz the almonds in a food processor until finely crushed. Stir this through the milk mix. Place in the fridge until chilled.
Doughnuts
Place the milk, butter, vanilla and salt in a saucepan and bring to a simmer.Remove from heat and add the yeast. Set aside for five minutes or until foaming. Add the flour and stir to combine. Cover and allow to double in size (about an hour).Beat in the eggs, one at a time, until smooth and glossy.Stir in the pieces of turkish delight.
Pour mixture into a doughnut mould then fry the doughnuts in a deep fryer,or a large saucepan 3/4 full of oil. Dust in vanilla sugar to coat.
Pour the chilled almond milk into glasses, top with a doughnut and serve.

Vanilla bean pavlova with saffron poached cumquats

Vanilla bean Pavlova
6 eggwhites, room temperature
1 tsp vinegar
1 tsp cornflour

Saffron and sugar poached cumquats
1 cup cumquats, blanched
1 pinch saffron threads
150g sugar
150g water

Preheat oven to 100C.
For the meringue whip the eggwhites with a pinch of salt until soft peak. Add the vanilla bean,vinegar and cornflour. Dollop onto baking paper placed on a baking tray and bake in the oven for 1 hr 15 minutes. Leave in the oven, turned off, until cool.
For the cumquats, combine the sugar and water in a saucepan and place over medium heat and stir until sugar has dissolved. Add the cumquats, and simmer for 20 minutes. Remove from heat and allow to cool. Once cooled, add the saffron threads and steep for 10 minutes.
To serve, whip a touch of the saffron cumquat poaching liquid through some cream. Serve an individual pavlova with some of the cream and topped with cumquats.

GT

2011-11-01T11:08:00.001+11:00

I've finally had five minutes to catch my breath and thought I'd post what I've been up to for the last little while like some cooking for the latest issue of Gourmet Traveller - their Greek issue. When you are busy in the kitchen, you don't often get to see too much of the shoot so it's nice to know your cooking has done the food editors great recipes justice. Here is a quick peek.

Launch and cookbook giveaway

2011-11-01T10:26:00.000+11:00

Cover Kitchen Coquette

Kitchen Coquette officially lands on the bookshelves of all fine bookstores today. To celebrate there is a wee giveaway on the delightful blog Daily Imprint and a quick interview with yours truly. Check it out and good luck winning a book!

daily imprint: kitchen coquette by katrina meynink + cookbook giveaway!

Also for overseas friends, I am getting a list of where the book is available and will post shortly. So far I know it is available in the UK, New Zealand and Singapore. Watch this space.

D - serts

2011-10-31T18:05:00.002+11:00

I've gone a bit low and high brow with a dessert fest lately. From my cheech n chong inspired stoners delight and the naff little cupcake to some more challenging kitchen experiments.

White chocolate cupcakes

White chocolate cupcakes

Here is the problem. I have come to hate cupcakes. Truly hate them. They are the food equivalent of the highschool boyfriend that made you gush and then snap...you couldn't stand the sight of them; remember it was as if their very presence (usually after about a fortnight) could make you feel physically ill.

But I really truly do love cake. That's a relationship I'll never give up on. And that dam little c.cup truly is the perfect little bite of sponge and icing. So some cupcakes with a little white chocolate inspiration because, well I have quite the thing for white chocolate of late.

Ingredients

For the c's
125g caster sugar
125g butter
2 eggs
2 tsp vanilla extract
150g plain flour, sifted
2 tsp baking powder
1 cup white chocolate, melted

Top it off
75g butter
250g icing sugar
75g white chocolate, melted
1 tbspn water

Bake em
Preheat the oven to 180C.
Beat the butter and sugar, eggs and vanilla in a mixer until thick and fluffy. Gently stir through the white chocolate then gradually add the flour and baking powder and beat for about 30 seconds until just combined. Spoon into muffin cups in a muffin tray and bake for 20 - 25 minutes until golden and firm.

For the icing, combine all ingredients in a bowl and whisk until smooth. Top each cupcake with abandon. A cupcake is not a cupcake without a heavy swirl of icing.

Stoners Delight

Stoners Delight Ice cream

Stoners Delight

Confession. I wanted to build a gingerbread house. I'd cracked it with the hansel and gretel style architecture and thought I'd bake myself a gingerbread terrace a la Sydney style. Oh it was going so well. I had my veranda, I had curly wurly for the lattice on the front and licorice straps for the shutters on my windows. I did wish I could live there - it was almost bigger than the place we are in. Then the damn wall collapsed. So rude! I guess what is a Sydney terrace without a bit of rising damp.

I didn't want to waste the sea of gingerbread I had lovingly baked so I decided to make gingerbread ice cream. Then I randomly added popcorn. And marshmallows. And caramel. And it was de-li-gh-t-fu-l! Then I decided to go all out and put my ice cream in its own pastel striped boat. Houses were obviously beyond me but a pre-made wee boat. All over it.

This weird and wonderful combo made me wish I had the munchies. I don't actually need to be stoned to have that kind of hunger but this dessert - well I sort of wish this was around when I was stoned. It probably would have made the process a lot more fun. But, let's be honest, I'd eat it either way. You should too.

Cause I wanna make tuile.

Spiced chocolate custard with strawberry fruit tuile and turkish delight crumble

Just to say I can make a fruit tuile. And that I have. And that I wouldn't actually recommend it.It's a whole lot of effort and I dare say Uncle Toby's roll ups could do the trick and they are probably far more readily available than isomalt and xantham gum. I also burnt the shize out of my fingers and now my neighbours think I have Turrets syndrome. I could actually go wild and commit all sorts of crimes and there ain't a damn chance of me leaving any fingerprints. Do they grow back? Good lord it hurts. Meh. Perhaps I should get stoned.

I'll post the recipe tomorrow. Hopefully by then the pads of my fingers will be back.

Can we get back to the basics please?

2011-10-29T14:16:00.000+11:00

Getting on my soapbox - image Sugarsavy

I’ve been thinking about this for some time of late and a recentinterview with Lien Yeoman, a prolific chef and a woman I admire deeply notonly for her capacity as a cook but for her resilience as a human being, haspushed me to the brink. And is the reason for this rant.

The food train has been derailed.

When did feeding become so damn complicated? Why do we give ashit how high our cupcakes rise, how crisp the pork belly, or how our latestoverpaid vintage tableware looks eclectic and chic?

The actual taste of the food gets relegated to the opinions ofarmchair masterchefs or something we read in Gourmet Traveller, with thereasons we are eating in the first place pushed somewhere dark, deemed to beunimportant.

We need an intervention.

Magazine spreads of perfectly dressed tables with perfectlydressed models not interested in the food need to be put down. Back away. We’regetting lost in the detail while we get further and further removed from whatits all about.

Food is nurture. Food is love. Food is about time with people we care about.

Boil it down. Peel it back.

We are all part of the problem - photographing, blogging,writing, reading, and at its worst, watching; morphing something that is thereto subsist us into a horrible competitive bloodsport. It’s hideous.

So I want to bring it back to Lien.

The woman has had the shit of life thrown at her and she gets upsmiling every day. She wants to make the world a better place through food. Shehas no time for fuss and detail. When you spend a childhood subsisting on sweet potato, when crispduck is only the thing of your dreams and you see people near death scramblingfor a piece of bread – a vision so strong to this day you cannot queue forfood. Now that is suffering. That is truly knowing the importance of food.

We need to start again.

When I started this blog I made a point of saying it wasn’tgoing to be perfect and I’d like to make that point again (its fairly obvious Iknow). But I don’t care. Ditto for my book where I took some photographs for it myself. They're not perfect but they are the truth. And it was fun. Aahhh remember that - fun. Lots of politically incorrect, glorious fun. Where has that fun gone?

I love to cook. I love it in a way that 24hours out ofa kitchen and its withdrawals that haven’t been seen since Trainspotting. I doit for me. We need to cook because we want to. For no other reason. Just for us. Just for me andyou. Fuck the frills. Screw the pomp and circumstance. Start again and focus onthat moment.

Cook because you love it. Cook because you might want to make afuss for a friend. Or for your mum. Or have some fun. Cook because you are fortunate enough to do so. Cook to nurture and to love.

Masterchef

2011-10-28T23:07:00.000+11:00

Oh how I love what a bit of clever editing can do. A bit of gold to take you into your weekend.

Randomness

2011-10-25T13:37:00.001+11:00

How hilarious is this and how do I get some? Who wouldnt want butter flavoured lip balm especially with that tagline!

I had no idea there was a wee review of Kitchen Coquette in the Australian last weekend by the food detective. Thank you to the person who kindly sent this to me. Also have had a few questions about the book launch so photo of me in action below (and no I wont be posting more than one). And for the chocaholic queries I received, I went through 6kg of couveture chocolate but in turn sold Kinokuniya out of their pre-release books - whoever said chocolate wasn't the best bribery!

Also sorry for the slackness on the recipe front - should have some more by the end of the week.

Review from The Australian 22 October

AT last, a cookbook whose chapters are not arranged by season. Kitchen Coquette by Katrina Meynink (Allen & Unwin, $39.99) is a cute compendium of dishes ordered by occasion; from Moveable Feasts and Love and Other Bruises to What the F*$k Should We Cook for Dinner? Detective has her eye on the chocolate and salted caramel brownies under the Awkward Moments section, described as "the crack cocaine of the PMS world -- plenty of sugar, fat and salt for that slight bittersweet tang of hormonal resentment". Woe betide anybody foolhardy enough to come near her when she's eating them, though.

WIlly Wonka - the new zumbo

2011-10-24T19:15:00.000+11:00

Schlepped to Star City in the hope of some dessert train action at the new Zumbo offering. Sadly - and story of my life - the dessert train isn't open until next week. Still managed to down a few macaroons - passionfruit and tonka bean....hello friend.

Sometimes I wonder...

2011-10-19T15:57:00.001+11:00

You've got to wonder with all this incessant blogging, facebooking and tweeting if there is anyone really reading/absorbing what you've got to say and whether we're just adding to the endless loop of noise that is the .blogspot.com

I thought this was hilarious - bloggers can get all self-rightous about their cause - and some of them rightly so - but for many and no doubt myself included - surely this applies...

A few goodies

2011-10-18T16:37:00.001+11:00

I've been crafting a few bites to eat and some goody bags for the lovely folk attending on Thursday night. Some couverture chocolate bars with rosewater infused cranberries, Turkish almond cocoons, pistachio nuts and rose petals. And some Willy Wonkers chocolate smash from the book - a rocky road of far too much chocolate, macaroons, nuts,turkish delight and pretty much anything and everything from the sweet aisle which together in a rocky road, seems perfect.

A little spy sent me this...

2011-10-13T13:49:00.001+11:00

Kitchen Coquette sneaks onto the shelf. Can't wait till November 1 for full release. The countdown begins...

Thailand

2011-10-12T13:08:00.000+11:00

Happy Anniversary Tom
Rocking first year - here is to many more.
Thank you for asking me to marry you
(...And for taking me to Koh Samui)

Street Meat...Thailand Style

Apple Crumble Souffle

2011-10-11T21:45:00.001+11:00

Have been working on a few 'how to' videos for the impending launch of Kitchen Coquette.This is the first of three, I hope you like it.

Day Spa Deliberations...

2011-10-09T19:25:00.000+11:00

So I have just emerged from a day spa on Koh Samui, Thailand – oneregularly touted in the Conde Naste top 10 world spas - and have come to theconclusion that maybe the whole spa gig is not for me. Trust me, I have givenit a red-hot crack and will undoubtedly continue to do so just to make sure, but overall I find the wholemaster/servant thing a little unsettling.

Image: http://www.cloud9living.com/raleigh/worlds-best-day-spa-experience

Day spas are meant to take you places – a relaxing journey for themind, body and soul. But for the therapist, it’s just a job and you the equivalent Mondaymorning meeting. So do you know what my journey turns into? It's all unanswered questions. I start wondering if thetherapist had breakfast. Is she saving for a trip? Compiling a mental to-do list perhaps…… Do the shopping, pick up the dry cleaning, then holy hell would you check out the cellulite all over this ass, it’s like a whitechocolate aero bar... shit must try and get to the gym on the way home.

Other than mentally confirming for me that said ass is beyond help, Ifeel there is not a salary in the world high enough to justify touching astranger’s feet and/or rubbing and scrubbing their backs and upper thighs withtreatment creams that actually don’t do a thing for (a) cellulite (b)circulation or (c) your soul.

And f&*k me – those weird tissue paper harry-high-pant undies you are often forced to wear are far more intrusive and uncomfortable than the therapists hands or that weird ‘women checking out other women with their kit off’ thing that goes on in such centres of wellness.

FYI these are not an actual sample from my spa experience - its a product sample from alibaba.com

I know this spa-induced vitriol probably has you thinking I amsomewhat unbalanced but join me comrades, isn’t it time they provided a lightrefreshment? Spa menus are all the rage – it’s such a glorious way toovercharge for vegetables - so I am baffled as to why it’s kept separate fromthe actual (gasp) spa.

If they can turn over food on a 40-minute flight why arespa peeps going without when any decent treatment for (a) cellulite (b)circulation and (c) your soul is at least 2 hours long? If I am going to emergefrom that funny massage bed with my face looking like it has been smashed by adoughnut then I dunno – maybe give me a doughnut. And if a shot of espresso isout of the question, I’m so freakin parched/hungry/weirded-out I’ll take one ofyour green wheat grass numbers. Or justbe a doll, and pass me a juice. (Keep your spirolina).

Seriously it’s an untapped market, spa snacks. How much more fun would it be ifinstead of staring into a bowl of flowers while they pummel your woman flesh they floated apples in the water. Then we could pretend to play 'bobbing for fruit' like acarny at the fair and get $2 off the bill at the end. Hilarious. And instead of the thimble of herbal teapresented on one of those dinky little trays in the resting area, what's wrong with a wee buffet?

Oh, and did I mention my therapist farted mid deep tissue maneuver? I can confirmthis did nothing for my (a) cellulite or (b) circulation, but it did verynearly crush (c) my soul.

It's a bake fest...

2011-09-25T20:39:00.000+10:00

I have been testing a few recipes for a book signing in October at the amazing Kinokuniya bookstore at the Galleries Victoria building in the Sydney CBD. I was told not to worry about any food but of course my first thought was "what if people are a bit peckish?"

Considering this is the state in which I spend 99.9% of my meagre existence, I disregarded this comment entirely and of course will provide a few necessary snacks for the kind folks who turn up on the night (hint hint). So far some fairly indulgent cookies and little individual orange blossom cakes with strawberry and candied clementines. These cakes are my bastardised version of the delights found at Black Star Pastry, if you haven't been there, bust your butt to Newtown. One word. Amaazing.

I will never forget shopping with one of my best friends in the village in New York and we sat down with the store owners for some cookies and a sneaky shot (or three) of brandy. It was so delightful, completely unexpected and such a sweet experience that I dont think I'll look at the humble choc-chip bic in the same way ever again. I also racked up the credit card (and my girlfriend's) in-store at warp speed so perhaps my relationship with the biscuit is a little bittersweet....

Tomorrow more testing - wild willow and raspberry macaroons.
Watch this space...

Oh Paree....

2011-09-23T12:02:00.000+10:00

Cannot believe it is two years since I was studying in Paris. How time flies and what a whirlwind it has been since. To think I was meeting the likes of Herve Thiss - molecular gastronomy legend,listening to Alain Ducasse debating cooking as science versus love, walking to the original Le Cordon Bleu for classes each day and visiting Reims to drink champagne at the Roederer family residence. Take me back. Take me back right now dammit.

Paris is hands down (and I do not care how cliche I sound) one of the worlds' most spectacular cities. Paris....I miss you. Cannot wait to see you again soon.

Yep this is my tragic "can I please have a picture with you Herve"

A macaroon tree in Pierre Hermes Paris

Le Cordon Bleu - front window. Paris

My mild obsession with all the produce at the markets. Why is it, everything seems that little bit more delightful when in Paris?

You cant tell here but these scallops were the size of my head - huge!

Looking down at just one tiny part of the food market - just incredible the amount of produce

Ash rind goats curd anyone? Heaven.

Chef - Le Cordon Bleu Paris

Cool shit

2011-09-20T18:10:00.000+10:00

Absolutely wrecked after madly cooking and styling for a shoot that finished yesterday (pics coming) so instead of working I have spent the day swilling cups of Lady Grey and travelling the information super highway. I found a heap of brilliant foodie things that have resulted in numerous "shit why didn't I think of that, I am so jealous" sorts of episodes.

Here are a few faves.

TIFMADE

http://tifamade.tumblr.com/

Hats off to this delightful broad who decided the only way to have a sandwich and cake is to have it delivered. By a woman on a pink bike who uses organic ingredients, seasonal vegetables and uber-cute packaging no less. I'm tempted to get myself some wheels (and a career change) when I see sites like these.

Anyone know what this font is - love this.

http://thenewblack.goffgough.com/post/2166113093

BBQ LOVE - FETTA SAU
Someone get this girl to a bbq. Or to this BBQ in particular in the ever delightful NYC. Where are those damn Dorothy shoes so I can click my heels 3 times or whatever it takes to get my shiz to some bbq-lovin kind of Kansas.

By the way it has a meat mural.And whisky. And soft buns.
I know....

Lavender Lemonade

The weather is warming up and I can image a pop of vodka swirled through this lovely lemonade at some afternoon soiree - yep think that would be just about right washing over my voice box.

Making Pork Sexy

2011-09-12T11:46:00.001+10:00

Part of writing a book is about letting it go. For so long it is your baby and then all of a sudden it's about finding the right babysitter. I was one of those overbearing stressy first mother types - no one will look after it the way I can yady yada.

I have never been so wrong.

Luckily for me there was a host of amazing creatives who took care of my baby and did all those behind-the-scene and often thankless tasks that make a dream a book. So a massive thank you to the likes of Anthony Teoh and Huey Lau who did some gorgeous illustrations. Here are a few of Anthony's illos that didn't make it into the book and my absolute favourite is the reclining piglet - "making pork sexy". I love it. It makes me smile.

Go Away Rain

2011-09-09T08:14:00.000+10:00

This is about all I feel like doing today. I dare say my ass would not look quite the vision in the lacy white french knickers sprawled across the grass but I definitely could get my sleep on.

A Spoonful of Happiness

2011-09-08T11:00:00.000+10:00

I recently had the opportunity of writing for a delightful zine called Spoonful - a Happiness Companion. The premise of this publication is to take time out of your day and have a moment of happiness. Its creator and tireless advocator Anthea Krook deserves a "stand and applause" for creating such a lovely zine with the works of artists, writers and creative types from the world over. The content is short, sharp and well...super happy.

I wrote for a section called Spilt Milk - the idea being to celebrate failure rather than hide from it . It was fun, cathartic and a brilliant opportunity for yours truly to wax lyrical about the joys (or lack of) of the food writing world. Here is a peak at my article.

I encourage you to pop over to Spoonful and check out Issue 5 that has just been released.It's a beauty.

The Cookie Monster and Cookbooks

2011-09-06T15:30:00.000+10:00

So I was searching out some insight from other authors on what exactly to do for a cookbook launch. For so long it has been about some serious time in the kitchen testing and then in front of the laptop writing, editing, writing, editing,blah blah. Then all of a sudden its about media appearances and having to talk about yourself.Eek. How horrid when all you actually really want to do is cook.

I should have realised Kermit and the Cookie Monster were my go to guys - when in doubt keep it simple - beginning to end - and eat.

Quite literally.

An ode to the death of smears and soils

2011-08-27T15:54:00.000+10:00

Surely it’s not just me... is anyone else having issues with the rising food vernacular of smears and soils? Seems far too toilet inspired for my tea and a serious case of rampant (read unnecessary) food title inflation.

When did a crumble become a soil? Why did crumble not do it for you menu-writing aficionados?

“Crumble” and all its wondrous, instant connotations, is as beautiful and poetical as it needs to be. Fewer words in the food dictionary, other than ice cream so instantly signify dessert. And I beseech you, how does ‘soil’ replace that very physical act of crumbling yourself – firstly to your self control then the glorious state of your heart and soul as that crunchy, buttery sweet goodness slides down your throat….

Hmpphhhhh – I think you soil types need to get out more.

So in a rampant rejection to all things ‘soiled’ and a welcome celebration of all things humble and crumble, a few ‘dressed’ versions for us to enjoy during these last gasps of cooler days.

Apple and Ginger Beer Tea-cup Crumble

Apricot, molasses, white chocolate and rosemary crumble

Spiced mixed berry and chocolate star anise crumble

Recipes

Crumble - Basic

65g plain flour

25g caster sugar

50g butter

For the ginger beer crumble add a healthy pinch of ground ginger

For the white chocolate crumble add 75g good quality white chocolate plus leaves of 1 small sprig fresh rosemary.

For the spiced chocolate crumble add 1 tablespoon of dutch cocoa powder and a teaspoon of mixed spice and a small pinch of ground star anise.

Combine ingredients in a bowl, mix until a coarse breadcrumb consistency is achieved. Place into a baking tray lined with baking paper and brown in the oven until tanned and toasty. Usually about ten minutes at 180C.

Apple and Ginger Beer Filling

500 - 750g green apples peeled and roughly chopped

750ml ginger beer

4 tablespoons caster sugar (or to taste)

Squeeze of lemon juice

Add the apples and lemon juice to a large saucepan and cook down over a low heat until fruit has broken down to a compote consistency (lumpy cellulite liquid consistency)

In a separate saucepan add the gingerbeer and caster sugar. Over medium heat reduce the liquid until at least half and a syrup consistency is achieved. Pour syrup over the cooked apple and stir to combine.

Pour into oven proof teacups, top with crumble mixture and warm in a 180C oven for ten minutes or until browned on top and warmed through. Serve with a vanilla bean ice cream.

Spiced mixed berry and chocolate star anise crumble

500 - 750g mixed berries

1 teaspoon mixed spice

2 tablespoons caster sugar

1 star anise, ground

Add the fruit,spices and caster sugar to a saucepan and cook over low heat for 10 - 15 minutes or until a nice compote, sticky fruity mess consistency is achieved. Pour into cooking vessels, top with the chocolate crumble and then cook in a 180C oven for 10 - 12 minutes until warmed through and the crumble is nice and crunchy.

Serve with vanilla or chocolate ice cream.

The apricot crumble is about to be published in a magazine so I have to wait but will post as soon as I can.

xoxox

A moment for peanut butter pie...

2011-08-17T04:09:00.001+10:00

It's 2am and I cant sleep for the life of me and I've given up all hope for it now after discovering a truly lovely lovely story that singlehandedly defines why so many of us love food - its ability to communicate in a non verbal way how we care.

Food blogger Jennifer Perillo lost her husband suddenly to a heart attack last week and asked friends to make his favourite pie - a creamy peanut butter pie. Now I have always been a firm believer that if you make someone a pie then you have a friend for life. And right now Jennifer needs all the pies she can get.

Too often the food industry is labelled as bitchy and in a way it is - the jobs are scarce, the work hard to come by no matter your skills, and your reputation is often dictated by others rather than what you produce. The peanut butter pies being made the world over by the food blogging community shows the really lovely otherside to this world. The uniting, loving, all consuming force of food - something that all the other bullshit can never get in the way of.

I'm off to make 2am peanut butter pie for Jennifer. And for Mike.

Don't believe me? Check out this video made about the masses of pbp being made.
For Mikey

An afternoon in the garden

2011-08-14T08:36:00.000+10:00

Just a sneak peak from a great afternoon of styling done with florist Roberta Moberg and photographer Karen Buckle. Will post the rest of the shoot and the recipes I prepared soon.

A downturn in my market

2011-08-13T09:11:00.000+10:00

Let's talk debt for a moment. Why not - everyone else is. Take my own personal pantry crisis and fridge deficits and it's a dire situation indeed peeps. And one made no better by my poor forecasting skills that led me to save a bunch of $2 heirloom carrots over my iphone from a near roadside ending. Oh and here's the kicker. My phone was run over by a Prius.

The damn carrots

The phone post Prius

Maybe if I send it to Apple to show it still sort of works they might send me a new one????? Puuullleeeaassseeee.......

An A - Z of irksome foodie things

2011-08-02T18:52:00.004+10:00

A few food irks to take you into your weekend

A. Anorexia inspired actresses who score a seat at the final dinner of what has long been considered one of the most phenomenal restaurants in the world. El Bulli. Surely that was a hard seat to get - maybe they needed a few more fans of olive scented air and frozen bullshit before they at last closed their doors.

B. Bompas & Parr. Because they are on the otherside of the world and I am jealous to the pit of my oesophagous of their whimsical and fantastical events like outdoor cinema with Hendrick’s cocktails, hot food, crown making workshops, gypsy palmistry and the auction of a small boat. If you happen to live in London this is the kind of thing you get to enjoy so here are the deets.

C.Coffee Cupping. At first I was intrigued, now I'm just miffed. Like wine tasting this involves sniffing, swilling, tasting and then spitting (& the crowd is aghast). Anyone who needs coffee the way I do(hello friends)has no time for such niceties. It's more like - grind the damn beans man and get on with it before I become all freedom fighter on your shiz.

D. David, Elizabeth.

Holy shit Batman this woman created cookbooks that should, to this day, still be on everyone's shelves. She revolutionised the way people cook and inspired creativeness with garlic. Kudos. The bar has been set high for the rest of us recipe writing mignons.

E.Eggs that have been messed with.

The poor egg and the chickens that hatch them and the people that buy them have had it rough lately. Not only does it have to be free-range, laid only at dusk and plucked from ducted air-conditioned hen houses by the hands of virgins, but the poor little oeuf now has to come with a dinky little hat and how-to guide. When will it end. This is abuse people.

F. False promises on menus.

Menus - laminated, paper, or hugged in leather - no matter how they are housed, the lack of creativity, absence of spelling skills, and limited understanding of cooking terms can be horrifying. And what exactly does the prefix 'lightly' mean - lightly poached, lightly steamed - WTF? And why is it soup of the day...yawn. Where are the "specials of the moment" or dishes that are announced rather than stated. What I wouldn't do for a menu that said gird your loins people - this is lunch. It's time for menus that let the food get in the way so we can get excited about our tea instead of quandering the world of lightly poached and all its intricacies.

G. Gourmet Garden Herbs.
Lets be honest - they are not herbs, they are additive laden
flavourings for lazy bastards. No herb that chopped stays green, it becomes very very black. And no herb, well certainly no herb I've ever met has a shelf life that, and I quote, "lasts for months".

H.Homemade Soda in a jar.

Ok it looks cute and has been doing the rounds on the wedding blogs of late but have you tried to drink from a jar - its quite difficult and a touch too pedestrian - best to leave our drinking vessels to the likes of Reidel and friends me thinks.

I.Inside Insides.

Vegetable MRI's - they are kind of creepy and kind of cool and strangely close to those weird learn about sex informational videos we were forced to watch in our younger years by even weirder Phys Ed teachers.

J. Japanese KitKat.

Now I normally go a bit silly for anything out of Japan - the design, packaging and inventiveness is generally second to none but this rancid coloured kitkat is just rude.

It is true sacrilege of the original.

K. Koelle Rebbe
The German Advertising Agency for creating the parmesan pencil and only making 500 of these beauties. A parmesan pencil that you can shave over your salad - this is pure genious. Why 500? This little darling has the potential to change the world. As far as I'm concerned this is up there with putting man on the moon. Oh and the lead was different flavourings such as truffle or pesto. Sigh.

L. Lettuce. Grilled that is.
According to chowhound the fresh salad is out and grilled lettuce is in. Who on earth wants soggy, manky lettuce? Didn't we spend decades recovering from the overboiled vegetables only to turn around and get it all over again. Sometimes the fact that Australia is a long way away is a good thing - here is hoping it doesnt catch on.

M. Macaroons for real people.

These are genious. I've only included them because I'm dirty I didnt think of it myself dammit. Finally a macaroon that might last longer than a sniff.

N. Nooice Napkins.
I saw these and wondered if that lovely lady who decided to go postal with her on-chair urinating at a football match dare she miss a forward pass might find these somewhat delightful. Safer bet is she doesnt actually know what a napkin is but this might be a fitting introduction to napery.

O. Okra

The living vegetable of mediocrity. I'm not quite sure what this adds to a dish and I'm certain that its not exotic,it's just shit. I'll admit small okra pods have a much more involved texture than the large ones which, when cooked, can be sticky, gloopy, stringy and send a dish on its way out but I'm definitely not convinced this veg is worthy of the hype.

Photo by Tiger in a Jar

P. Pine Nut Syndrome.
Turns out pine nuts can poison your tastebuds and the after-effects of "bitter tasting everything" can last for months. It truly is a cruel world.

Q. Quasi-legal restaurant operations. Give it up peeps - the underground pop up novelty was so 2010. Leave the cooking to the professionals and stop being so skint by cooking dinner for your friends and asking them to pay for it.One has to question why you would strangers in your home rifling through your things...weird.

R. Rustic. If ever there was a word I despise, rustic is it. Love turned to hate when this reference to the delights of provincial cooking was used with reckless abandon. It's now akin to describing something as nice. And such a beige word in a world that gloriously suits words with multiple syllables, sexual innuendos, political incorrectness and names that explode off the tongue (think canapes and chateaubriand)make this a travesty.

S. Sandwiches.

Must we really talk about various sandwiches as if they are the most wondrous, novel thing - from sliders to Ruebens and now the southern inspired Pimento cheese. I think its time to accept that in any incarnation the bread and middle is pretty much awesome and if anyone gets a hats off moment it should be da man. The creator himself - the Earl of Sandwich.

T. Tacky food Ads.

This could have been funny and clever but unfortunately it reeks of Madmen 1950s mentality without Donald Draper, 9am scotches and those dapper suits. A big fail and thankfully one that was quickly recognised. Evidently this advert by California Milk only ran once before it was pulled.

I don't know what everyone else is having in their cup of tea but I did not know nor have I found that milk genuinely eases the symptoms of PMS - if it did the world would be a nicer place.

U Upscale Congee.

Whaaat? I've got a novel idea -lets leave the pedestrian foods, oh I don't know, on the streets where they belong, left alone to thrive rather than glorify them with unnecessary foodie wank and restaurant settings that take away that imminent fear of food poisoning which makes them so damn fun and risque to eat in the first place.

V. Voyeurism. Yep the newly designated art of armchair chef-dom has given me irrites up the wazoo. Cooking in your kitchen at home is easy. Under pressure in a kitchen with shit going wrong, people fighting for pans, lighters, knives and coriander is not. Its hot, hard, stressful and the pay is dire (some executive chefs excluded). So to those who sit on their asses at home all knowing about the finer points of a fluffy gnocchi and who think its acceptable to jump online and say that a Masterchef contestant "deserves to die" - get a life.Or a job in a kitchen. The show shits me too but those kind of comments have got to go.Didnt your mother ever tell you to play nicely?

W. Whoever invented the chef pant.
Have you seen these badboys? The full extent of their ugliness is baffling.They are the kitchen version of that television camera that adds 10 pounds. Hideous. At least no one has to worry about too much tom-foolery in the kitchen because these pants are the anti-christ to any kind of sexual whim or desire.

X.Hmmm....
Maybe just X on its own for being such a shit letter that I cant really attribute anything to because Asian languages are not my forte and they seem to be the only ones with food items and food trends starting with the dam thing. So letter X dam you. How does it feel to be the most unloved letter of the alphabet even if you do mark the spot??

Y.Yerba & strange energy drinks.

While I may have no existing medial knowledge to support my paranoia I just don't understand those strange liquids that claim they thwart the natural processes of the human body to artificially boost productivity. Boosts to productivity generally don't come in a can and I dont think you can buy them at the 7- Eleven either. In the carpark maybe but not instore.

Z. Zumbo.

And no not for the revered man himself - the guy is a frikkin genious but for the silly tots who line up for 3 hours on their Saturday morning for a macaron. For f*&k's sake peeps, its a biscuit and it looks like feeding time at the zoo.

A little Monday Morning Mantra

2011-08-01T09:44:00.004+10:00

Photo via Yellowtrace

And some very wise words from the wonderful Nigella Lawson

"I don't like mess, but I can't do tidy."

I just heard the collective sigh of understanding.

Chocolate Ganache Tart with Rosewater Italian Meringue & Pomegranates

2011-07-26T18:21:00.000+10:00

This tart with rosewater Italian meringue and pomegranates is a grown up version of sorts of the iced vovo. Just try not to be as impatient as I was and allow the gelatin to set properly otherwise you’ll be left with a gooey mess that looks sort of delightful but means the tablecloth gets more chocolate than you do.

And that’s never a good thing.

I have more than a mild obsession with pomegranates and as far as flavour combos go pomegranates and rosewater are the perfect match. When together they are that gloriously good-looking couple; larger than life, sophisticated, dressed in killer threads, and annoyingly nice while doing really walk with the people sorts of things involving public transport, long lines and schlepping the streets for that uber-thoughtful “where did you find this” something to take to their friends dinner party. Yep, they're pretty much perfect.

Prosecco and Balsamic Strawberry Jubes

2011-07-23T13:56:00.004+10:00

Prosecco and Balsamic Strawberry Jubes

There is something so regal and lovely about handmade jubes, they are all Marie Antoinette and high-tea in the drawing room inspired with their pretty colours and delicate constitution. I think this version would have gone down a treat with some cucumber ribbon sandwiches and a cup of Lady Grey

Ingredients

500g hulled strawberries

1 tablespoon balsamic vinegar

250ml Prosecco

525g caster sugar plus extra for dusting

2 teaspoons lemon juice

8 gelatin leaves, titanium strength, softened in cold water

What to do

Combine the strawbs, balsam, and have the prosecco in a saucepan and simmer over medium heat until the strawberries are starting to break down - usually about 10 or so minutes. Strain the liquid, ensuring you have at least 200ml and return to the saucepan. Add the remaining booze, caster sugar and lemon juice.Bring to the boil and cook for 20 minutes or until you get a nice thick syrupy consistency. Remove from heat and allow to cool for five minutes or so. Squeeze the water from the gelatin and add to the syru, stirring to dissolve. Pour into a non-stick rubber 23cm baking pan (or grease a cake tin and use that instead). Pop into the fridge for 6 hours (best overnight).

Gently peel from the mould onto a sheet of baking paper dusted in caster sugar. Dust extra sugar over the top and using a hot wet knife, cut into desired shapes.

Inside Job.

2011-07-19T21:33:00.000+10:00

I thought I'd post these photos from a cookbook photo shoot I was assisting on recently. People often ask what happens behind the scenes and consider it a glamorous kind of job but that couldn't be further from the truth. The days are long, you are continually schlepping between the kitchen and the area where the shooting is happening as well as shopping, cooking, sourcing props, styling and then doing it all again if the shot doesn't come off. The pics are crappy iphone shots but it does give you some idea about how those beautiful images in cookbooks and magazines come about.

A few shots are of one of the many piles of props used by the stylist. Others are of the photographer and the layouts of the book - this is a great trick for ensuring consistency across looks, angles, colours etc so there are no repetitive shots.

Pomegranate and Crispy Vine Leaf Salad

2011-07-17T16:28:00.000+10:00

Sydney weather is completely miserable at the moment and probably calls for soup more than salad but the addition of crispy vine leaves(who knew) to this little whats in the fridge pull together is too good not to share.I think it would be brilliant with some slow cooked lamb with lemon and rosemary.

Ingredients
1 bunch radish (about 8 small bulbs)
Seeds of 1/2 pomegranate
1/4 cup persian feta
6-8 vine leaves
1 small bunch coriander coarsely torn
Grape seed oil for frying
Lemon juice and olive oil for dressing

Method
Finely slice the radishes on a mandolin and add to a bowl with the coriander, pomegranate seeds and feta.Heat the grapeseed oil in a shallow frypan to a very high heat and add the vine leaves one at a time and cook until crisp. Drain on absorbent paper and add to the salad. Drizzle over the lemon juice and olive oil and gently toss to combine and serve.

....And great plug for Kitchen Coquette (yay) from Brisbane author and Indie bookseller Chris Currie on his "books for Christmas" list.

http://furioushorses.com/2011/07/13/the-best-books-of-oct-dec-2011/

BTW – this guy proposed to his girlfriend in the pages of his first novel. Yep – hands down one of the most romantic things I have ever come across.

Got it covered.

2011-07-08T12:09:00.002+10:00

Writing the book is one thing, it's the meetings, negotiations, design, editing, testing and shooting process that follows which is an incredibly stressful time consuming beast of a thing. Don't get me wrong, I'd do it all again tomorrow but the enormity of it is at times overwhelming.So following numerous drafts, heated conversations and redesigns the cover is done. Yay.

The print button has been hit. After being completely consumed by everything happening between the front and back covers, it is exciting to see the finishing touch, the glaze so to speak on Kitchen Coquette.

Now the nervous wait for it to return from the printer begins.