Let's get spicy

I have always had a love, passion and admiration for the spice world, but to hold a spice masterclass was to say the least overwhelming. What an amazing world, from the colours, aromas and headiness of these beautiful ingredients and there is still so much to learn, create and share.  I was blown away, inspired and. So what do spices mean to me? A huge slice of history, a statement of culinary creation, a blend of the exotic. The difference between a plain dish and something extraordinary.  So let’s get spicy!

The unknown language and misinterpretation of this spice joy made me realise I had to present with knowledge, passion and culinary flair. The studying, the blending, the taste testing of notes and ideas was all coming together. As I unpacked the spices for my masterclass I realised, YES I am a food junkie. Bags and bags of these amazing powders, berries, stems and barks. I looked down on the array before me, around the world in 5 mins, fast track the 80 days.  Oh what a joy it was. The vibrancy of colours really do rock my world.

 Grinding, roasting, blending and creating these intoxicating spices to someone like me is porn. Pure pleasure porn. 

  As you place a spoon of this and that, it laces the bowl with colours, smells and textures. Then as one stirs these together, knowing the outcome is going to be mind-blowing.Taking the blends, coating produce in this powered potion you have created, again orgasmic.

From the Deep South, southern fried chicken to the headiness of the streets of India, yes this list could go on and on…. spices will intoxicate you into a world of culinary exploration

In class I had the pleasure of showcasing my Dukkah, Ras el hanout and curry blend to name a few. These were all served in different ways from dips, chicken winglets and spiced peanuts. Once you learn how to blend spices the options are endless. From the BBQ, to tagines and curries. One delightful and excellent added bonus which came from the spice class was the personal given permission (not that I really ever need an excuse) to expand my personal spice collection. Just brilliant!!  So get spicy and don’t stop!

One amazing spice mix tasted was my Persian blend. This was coated over chicken wings and roasted till tender, succulent and juicy. Just divine. If like me you just can’t get enough.

So as promised here’s the recipe.

Persian spice blend

• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 teaspoon turmeric
• 2 teaspoon ground cumin
• 1 ½ teaspoon amchur powder (ground mango powder)
• 1 teaspoon ground coriander
• 1 teaspoon sea salt

Method

Blend all spices together. Excellent for a base in soups and casseroles. Add to onions when frying. I love it on chicken and seafood. Cayenne pepper can be added for those who love a touch of heat. Also mix with whole egg mayonnaise for delish crab dip. Use as dry rub or blend with oil for wet.

Treat yourself to a taste of Persia.

Mag Time

One of my most inspiring past times is to “sort the mags” As a food junkie, I buy, subscribe and obtain any cooking mag I can. Not all the dishes, at times are rocking the boat but they take me on an adventure. Like old classics turn into new adventures.

About 3 years ago the piles and piles of magazines were taking over the house. And just starting to piss my partner off. As I am already in trouble with the book collection, something had to be done. Well I couldn’t part with them, have a lot of trouble parting with anything food orientated.

My “sort the Mag” ritual is flicking through each page and pulling the recipes out that I have to keep. Then punch holed and put into folders. My personal re-cycle style cookbooks.

What this creates is a collections of recipes from countries afar, entrees, mains, bakes, BBQ’s. From truffle risotto to croquembouche, chilled gazpacho to macaroons. It’s a natural high as I rip, punch and file. Recipe after recipe flashing before my eyes. Removing the ads and no longer required articles give me a bang bang book. Just love it.

I must one day make my paste and scrapbook collections. Days never long enough. As I mentioned before I can’t bring myself to throw these recipes away. Shit just had to rewind the TV, yes there is a cooking show on in the back ground. Homemade chiko rolls. I have a seafood restaurant and a 70’s Heston style (not quite so out there though) hot box special has been on my mind. I’m feeling the chiko roll being, leek, scallop and prawn with sautéed savoy cabbage encased in homemade pastry with side of lemon myrtle remoulade.

So back to the paste books. My Mum and Brother send the Epicurean to me and as I travel I collect cuttings of recipes, need to keep them, they have to stay with me. One day I will get around to the paste books, but for now I can only just keep up with the mags. So much knowledge so little time.

Must get to the keepsake articles I have collected one day too. One day, one day, one day. Now what’s for lunch?

Tip. Cheap way to make one yourself is check out the charity shops

Create your own amazing, inspirational, totally mouth-watering bang bang get cooking book 

Picnic time

One of my favourite picnics occasions is to head off for breakfast, well it can even be brunch but an early start, and it’s a winner. So when a very good friend, Lucy Hockham asked me to write about a picnic, this one came straight to mind. Fresh crisp morning air, park area to yourself, sense of freedom, walk before or after, swim if it’s warm enough or lazy around on the picnic rug reading a good cookbook. We have an amazing lagoon where I live, but the beach, river, creek, dam, forest, park all just perfect.

Ok so you can take a premade breakfast. Frittata, granola, Danish, egg and bacon sarnies, fruit and yoghurt jar, muffins, smoothies, waffles, slice, pancakes, rolled omelette, cereal, kedgeree, just to name a few. All easy, yummy and delish but for me the joy of cooking breakfast in the great outdoors on a BBQ, gas cooker, open fire if allowed,  whatever it is it does become a magical special occasion.

A grab and go picnic hamper is a must for any household. I really suggest to vamp it up though. You need more than just plates, cutlery and glasses. Fit it with salt and pepper, tongs, egg flip, good knife, tea towel, paper towel, chux wipes, oil and mine has chilli flakes. Can’t leave home without them. When the basics are in the hamper it makes a last minute impromptu picnic craving easy peasy for you to please. Grab your desired breaky produce and off you go. Can be simple or can be extravagant depends on how you roll. Pretty much comes down to being planned or not.

The early start, although early in the industry means at least double figures, even that for some that is very early, more pm style. Personally the older I get the earlier I rise, so early it is and so dam worth it. The crispness of the morning, the quietness of the morning, is, well, a magical picnic time.

So get the hamper ready, buy some breaky delights and plan a day. Set the alarm and have a bloody amazing time

PS. Banana and blueberry daiquiris, one of course, can make it even more special, pre made and then re-shaken I recommend.

Pss.  Mark, my partner recommends one of the eskies with blender attached. Well maybe on the Christmas list?

The moment of creation

Every now and then a recipe idea will pop into my head… ok it’s often! Generally it starts with an ingredient. One that is just so amazingly fresh, sitting there saying buy me, create with me, it’s my season, my time to shine. Chefs finds themselves in this situation often… stock rotation, needing to make room in the cool room in preparation for the next delivery, over ordering, over excitement, or my vice: hunting and gathering. Never do I go to a farmers market, supermarket, butcher, vegie shop or wherever and walk away with just what I need. There is always something that catches my eye, speaks to me. Yes, as sensibly insane as it sounds. Food does talk. I often make this simple to my apprentices by making them listen to a tomato sauce that has turned. The acid in the tomatoes, when gone, will bubble. Making a noise. The best way to spot this is to listen!

So this one autumn morning, there I am confronted with these amazing big pale green fennel bulbs with its feathery fronds, touching out to a darker green. So tasty, crispy and ready for my salad that willl accompany the Atlantic salmon I am having for lunch. Flown up fresh from Tasmania, it’s on my personal menu weekly. But do I buy one bulb, NO… it looks too damn good. So home I go, lunch is enjoyed and the other two bulbs are stored away.

It’s not often I eat the same thing many days in a row, to many other ‘talk to me’ ingredients out there. So a couple of days pass, fennel still looking great. Glancing at the bulbs I think I can roast it, braise it, soup it, make a stuffing, sauce it, but none of these are hitting home. March in the tropics can still be quite warm, maybe salsa it? Then it hits, pesto. Can’t be the standard kind, I want the fennel to shine more. The ideas start popping. Smoked almonds, lemon, garlic, smoked paprika and citrus.

Fresh, fragrant and tasty, fennel is perfect with seafood and owning a seafood restaurant I love and eat it often. Or for our next BBQ weather its chicken, lamb, anything. An antipasti platter or cheese platter, stirred through some pasta with slices of Morton Bay bugs… endless options! As it turns out it goes very well with itself. (I find a lot of wines do this too, go very well with themselves!) It is in fact so good I brought a special notebook, record the recipe and plan to put in my future cookbook that one day I’ll write. For now I will pour a glass of Riesling, gather a plate of sliced prosciutto, selection of cheeses and a side dish of the pesto. Cut some slices of crusty baguette and enjoy. I’m also going to try a mustard cabbage pesto later today. One of my favourite ingredients at the moment. Will let you know how it goes…

Buon appetito

Ingredients

• 1 medium- large fennel bulb
• ½ bunch dill
• 1 cup smoked almonds
• 1 tablespoon smoked salt
• 3 cloves of garlic
• 1 teaspoon white ground pepper
• Juice of ½ lemon

Blend with roasted garlic oil (1 & 1/2 cups  olive oil that has been brought to simmer with 6 cloves of garlic, reserve garlic for best garlic butter ever!

For best results, if you can, let sit for a day or 2 for the flavours to marry, delish!

The Soul of the City

To stumble, search and hunt for a food market in any city is like day care for me. I can spend literally hours and hours in them. Whether it’s a hustling market in Dubai, a street corner in France, a sheer adventure in Thailand or a leisurely stroll around Borough Market in London with a glass of wine in hand. I mean how civilized (bloody Australian fun police) on my last visit to Borough market I visited the oyster mam 13 times, matched with a crisp glass of Muscadet, (no, not as many visits to the wine stand!) The oysters were so fresh, chucked to order and I couldn’t get enough. Still I’m thinking of my next visit to slurp and slide some of these salty, sweet, creamy, treasures from the ocean. I even had the opportunity to try a fresh clam, OMG so hunting them out again next time.

Markets are the soul of any city.

Finding an array of Charcuterie in France and compiling a picnic lunch is absolute heaven. A divine selection of roulades, saucisson, foie gras, rillettes and some terrines. As for the French baguette, sorry nobody make one better. It’s usually a rolling lunch from one day to the next, adding and consuming these culinary delights it’s a sheer dose of pleasure. Oh and some fresh salad items and fruits are added to the daily spread.

The giggles and just bloody fun times of the markets in Thailand. The language barrier adds to the chuckling entertainment I enjoy. They are just so helpful, happy, vibrant and love to sell you their wares. So proud of the smile you give them as you taste their delicacies. The bright and beautiful displays, full of tropical, the unknown and just dam yum.

Victoria Markets in Melbourne, rows and rows of heaven. I grew up in Melbourne so I do try and visit often these markets often. Friends always ask about the shopping, did I do any? Of course, no shoes, handbags or clothes though… are you kidding? No room for this kind of stuff! Its always food and I’m always in fear of being over my weight allowance flying back to the Whitsundays.  Quail eggs, rabbit, cheese, wild mushrooms, black pudding, wagu steak, are a selection of all-time favourites. When I’m in Melbourne I also always visit my favourite shop in Johnston Street, Casa Iberica Deli to purchase a collection of dried chillies, quince paste, jamón ibérico, custard tarts and spices. Homewood bound with a case of accelerating times ahead. The problem I can have with the other markets of the world, is no kitchen to create with the fresh produce – which isn’t easy for a girl like me.

The gorgeous smiles from the men in Dubai... as I took phots of the lamb’s heads and hoofs, their ocean catch and beautiful produce. I think their smiles and laughter was the humour they found in my fascination for the hanging animals. I don’t expect they get many western women wandering around for hours, taking pics. The selection and taste of the dates still rings sweet in my mouth.

Meandering through the market squares in Italy, just wicked. Loudly raised selling techniques of the Italian vendors. The almost heated sounds of banter, which produce is the best and then how it should be used. Of course everyone’s Nona make the best.

It’s like an opera to my ears.

As Rick Stein says, to find a fantastic restaurant is to try one around a market square. This never rang as true as one we found in Florence. Where the locals go. It was here I fell in love with tripe - one ingredient I thought I never liked. Well the Italians set this right. This restaurant was just so bloody amazing, well a local market cafe really but Italian style.

Passing back through Florence on the train to Rome it was so good it was worth the gamble of missing the connecting train and then possibly the plane to run through the cobbled streets, suitcases in toe - we made it 10 longing minutes before they opened - had another hit and made it back to the train on time, just. Was it worth it - hell yeah!

So the Market songs are sung, the produce distributed, the community and restauranteurs come together in the lane way, squares, old market plots. The laughter, smiles, bargaining and deals have and will continue to carry on I hope forever. This is one little piggy who loves to go to market!

The adrenaline rush of commercial kitchen service is a hit like no other.

It’s not for the soft or weak hearted. It’s a 3-4 hour nonstop mayhem and I just LOVE it!!  As it starts to heat up, orders are coming in, pans are ready to sear and seal. The heart starts racing, fryers starting to bubble away, stock pots simmering. The grill starts to flare, flames kissing the steak fat as it drips down on to the coals. Plates start clanking as they hit the bench and the others being restacked for the next round. The dishwasher door plunges down and down again. The cycle never stops.

Hype is building, nervous tension filling the air. The calm before the storm is coming to an end. When will the eye hit, how many covers, how many mouths fed. Will it go smoothly, this depends on how the orders roll. Same menu but what and when it is ordered can turn a thunderstorm into a cyclone.

The spills, the splutters, the burns and the sheer danger, it adds to the thrilling buzz that’s now running through my veins. You can’t stop, you have to keep going. If one chef stops you’re fucked! It’s a ballet of fusion, tempers, stress and passion. We are a team and must flow together.

The moment when you look up at the docket rack and it’s so full, order after order. There is also a pile on the back bench that you can’t even cast a thought to now. Heads down and cook. A flood of fear can come over, holly shit am I going to make this. Not even a flicker of light at the end of the tunnel. You know you must there is no alternative. Burn yourself, get over it. Need a toilet break, yeah right? Just let your passion flow, your training set in and keep going.

The feeling of accelerating fear and love for what you do keeps you on track. Slowly the dockets start to be fulfilled.  Waitresses return with customer compliments. Yes it’s worth it. You can see that you and your team are going to make it. Scars, burns, sweat and tears aside. It’s coming together.

Spike the docket and out the meals go.  You look around and see a beautiful sight of an amazing team that have gone beyond and delivered amazing meals, cooked to perfection. A team that unites together in moments of sheer madness. You have to love it as I said it’s not a job for the weak hearted. It’s for a person who loves madness and a hard core work environment. Happy to give up their weekend, social life, family gatherings. A person who thrives on high stress sessions. A person who not only loves food but loves making others happy.  No wonder most of us are adrenaline junkies.

I wouldn’t change it for the world.

Now let’s draw the curtains and let another show begin. Yes, in hospitality we are all performing, making your moment special. 

The Mighty Blue

I don’t generally associate cheese with seafood. Maybe a parmesan sprinkle on a marinara or risotto. So when I came across blue cheese mussels in La Rochelle, France, how could I resist. So curious as I tried the first one and it was bloody delicious. The blue cheese mussels were a must have for every lunch and dinner we had over the next four days.

A while ago now on a mini mid-week break I had taken some Coffin Bay oysters with us. Day one was natural. A mouthful of one of the jewels of the sea. One of my many weakness, fresh oysters. I don’t think my business partner, Kev and myself making any money on the oysters we sell, as they are at easy reach in our seafood display cabinet. They sit the on a bed of crushed ice, and say “eat me I’m absolutely delish”. Just too tempting to not indulge!

Anyways back to the mini break. So the next day as the BBQ was getting ready to sear the steaks, I saw the remaining oysters in the fridge sitting next to Blue Costello and thought what the hell. Give it a go. I topped each oyster with a large teaspoon of the blue and sat them on the BBQ. The heat from below and the sun kissing the top the cheese melted. Glass of Riesling poured and we tasted. Oh my, just amazing.

They now feature on the specials menu regularly and always stock blue for the regular customer like myself who have fallen for these culinary delights. It is dead easy, so give it a try. Change the blue depending on your taste. I love the creamy texture of the Blue Costello, wins in my books hands down.

One more tip, buy at least a dozen as a couple will just not be enough.

Recipe

Ingredients

• Blue Costello

• Fresh oysters

Method

Top each oyster with good sizeteaspoon of blue cheese and place on some crushed foil on a tray. This prevents them from falling over and the cheese escaping. Place under a grill or on a BBQ, as mentioned above and grill until the cheese has melted. They don’t take long, don’t overcook. Plump, warm and juicy…OH YEAH

Said it was easy 

To market

Local produce markets are a must. Price, produce, freshness and the bazar can all be found. The array of Thai ingredients at my local market just keeps giving. Groups of local Thai women that couldn’t obtain their home creature food comforts have started to grow and sell. Thank god I say.

What a treat. Some are so beautiful and some I wouldn’t have a clue as to what they are. So I ask, buy and try. The 1st sight of produce that I have never seen before is accelerating. The colour, texture, size and beauty intrigues me no end. I don’t however buy just to cook. I buy for sheer art. I want them in my home. A bowl, board or platter of these gorgeous ingredients not only looks so beautiful, but will inspire you to cook, it goes beyond the old fruit bowl.

An array of squash, gourds, vine ripened tomatoes, lemons and big black shinny eggplants will inspire, look fantastic and taste as delish as they look.

As do a bouquet of fresh herbs, they’re just as beautiful as a vase of flowers. The plus point is you have herbs on tap! Snip and use when and whenever. A late night toasty can transform into a culinary experience with a few snips. The other night, pastrami, slices of sweet mini bell peppers, raclette cheese finished with continental parsley and kewpie mayo. YUM

A huge bunch of fresh market herbs should never be an, 'ohhh I don’t need that much' moment. It is a mouth sensation and a visual masterpiece. The endless use of herb astounds me. Pesto, butters, remoulades, sauces, salads, oils, infused mustards, salsa, mole, marinades, stuffing’s breads, glazes, wet rubs, soups, garnish, YES you can garnish at home! This list just goes on and on. Then there is drying them, so much fun.  Some of mine even sprout in water and they look wicked!

For best results and time lasting keep in a cool area of your house. Another method to store herbs use a wet paper towel around the base and in a zip lock plastic bag. 

So set off to your local market farmers market, any market and hunt and gather. Look at the purchases with different eyes and have fun creating your masterpiece. If your local market isn’t that herby, try the local green grocer, if you ask they can get bunches in for you.

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Why do I love food?

My obsession with cookbooks, foodie mags, well pretty much any recipe is without doubt my strongest fetish.

I don’t mean the general housewife cookbooks, as I call them, publications - at the same time it doesn't have to be a fascination with the 7 step culinary extravaganza, although God they float my boat and get the juices flowing.

What turns me on is the picture, the ingredients list, I’m enchanted by every new recipe I’ve never heard of - which typically follows with research and a google session. I have to know everything!

It’s what I can do with the dish described that excites me. A trigger of thought floods my mind. Very rarely do I follow a recipe, it’s just the idea that gets the heart racing. To put your own mark on a recipe, idea, dish, is myself as a chef what it’s all about.

The mind starts flooding with flavours, textures, feel and taste and then there's the magical moment when I create and share. Yes it’s my thoughts, my mind moment but sharing is what it’s all about. From my home to the restaurant the expression on people’s faces when they indulge in my creation, my art, is euphoric.

Ok to explain a little further. What happens in my mind? I see a recipe for let’s say… Herb crusted lamb w/ crushed potatoes. Ingredients: lamb (obviously), crumbs, chives, potatoes, broad beans, cream and artichokes. Good, yep, fine. ‘Crusted lamb with crushed potatoes with broad beans and artichoke cream’ But why stop there, my mind sure doesn’t!

Lamb cutlets with a Rogan Josh onion jam pocket, crusted with cumin spiced pappadam’s served on a bed sag aloo

OR

Miso & citrus marinated lamb, oven baked in panko crust on a bed of soba noodle and wakame salad dressed with cucumber relish

OR

 4 pointer lamb rack, boned, pine wheeled with a porcini mushroom and spinach farce served on a risotto Milanese

And the list goes on!

The point is look outside the box and let the juices flow. Why just see that single dish when there are so many.

A combo you have had before, enjoyed, play with it. How can that be immersed into what you have just seen?

As you can imagine it takes me a while to read a cookbook, one with say 100 recipes, I see thousands and just love it. Have a go, find a recipe and change it to suit your taste, your theme, your cupboard, your mind. Whatever it is, try it.

Food just never stops giving!