The four seasons.

As the seasons float on by, so do our taste bud cravings. It’s a mix of change in the weather combined with seasonal produce that leads the way. What have we missed from last year? What’s about to come into season? What new dishes can I create?

We move from the warming porcini and truffle, to the zing of a fresh prawn and green pea and preserved lemon risotto, from the hearty roast with all the trimmings, to an outdoor BBQ with an array of crunchy light salads.

It’s not just culinary choice, but a blend of traditional festivals and celebrations across the world, that have guided our taste buds along this path.

Celebrations everywhere from the new crops ready for harvest to spiritual rituals, that are honored on a particular day. Families and communities come together for a celebration of food, it happens everywhere and it has done of many generations gone by. In fact, what celebration, festival, occasion is food not involved?

From the farm to the oceans, our cuisine is produced and in in countries across world, the land is thanked, blessed and honored in so many ways. From the tomato throwing in Italy to the pumpkin pie of thanks giving. As the seasons come and go, so do the festivals, celebrations and parties for which that season’s produce, homage is paid to. A thankfulness for what they have grown, harvest and now can enjoy.

Maybe we don’t do enough of this ourselves, well let’s start!

Of course the seasons are different depending on which corner of the globe you reside. Having lived on both sides and continuing to keep a close eye on food trends, my mind is forever binging between autumn to spring, summer to winter. With this constant season change, I love to bring the two together. Say for example, I read about an all-time favorite,  the traditional English roast beef. It’s now our tropical summer time. Too late now though, I’m craving the taste. So to fix the foodie hit required I’ll create a charred vegetable salad topped with thinly sliced BBQ porterhouse (medium rare, of course), Dijon mustard and maple vinaigrette and finished with Yorkshire pudding croutons. Best of both worlds, I say.

This spring, one of the piquancy kicks I’ve been craving is Asian inspired salads and ways to serve them. Just loving incasing them, all that goodness wrapped into a parcel of pure tasty of joy.  In rice paper rolls, chai seed wraps, nori sheets, crusty bread rolls, rolled in lettuce, roti breads, pita pockets, or encased in capsicums, tofu pouches or even in tacos. Simply divine crunch and texture. Some you can eat on the go making them perfect picnic options, prepared or put together on arrival. I mean, you can just put it on a plate, but think outside the box! Don’t just grab the standard Asian salad ingredients experiment with a variety of nuts, rice types, black rice, my favorite of the moment, noodles, grains and fruits, fresh and dried. Add some combos of taste, crunch and texture. Forage the colours of the rainbow and enjoy!

So say now, you have an idea but not sure how to bring it together, ASK me! More than happy to help, just message me.

The joys of the seasons changing can bring so much pleasure. From open fires to a date with a banana lounge in the summer sun. For me one of the special pleasures is the new seasons produce and what culinary delights it can bring.

So go exploring to the local produce shops and markets, gather, play and create your own masterpieces.

Enjoy the rest of spring, the time of new.

Let's get fruity

It is without a doubt, my favorite time of year, spring. The weather in the Whitsundays is just stunning. Perfect blue sky days and just the perfect temperature. Yes, summer is coming and although it can at times be a little warm in the tropics, the tropical fruit start to flourish. Mango madness time, so deliciously sweet and the range now is amazing. Fruit salad for breakfast, just delightful.

Another way to enjoy the beautiful array of fruit is the classic fruit sorbet. A dish to make the most of these fruity delights. As the abundance of local strawberries start to disappear a sorbet is a fantastic way to linger on the delicious flavour. Blueberries, another fabulous berry and so good for you. The colours of all the fruit from mangoes to strawberries is a pleasure of beauty to the eyes and taste just divine. Is it worth it, hell yeah. A touch of pure bliss in the freezer for you to enjoy anytime. Serve in a bowl, in a cone or with another dessert, I love a sorbet with cheesecake, Yum!!

Fruits in season now are strawberries, papaya, blueberries, cantaloupe, bananas, pineapple, and rockmelon. So lets get fruity!

Classic fruit sorbet

This is a base recipe for fruit sorbet. It will cover most fruits but remember all fruits are different so sugar levels and lime/ lemon juice will vary. It will always need to be sweeter before freezing as the sweetness will drop when frozen. So just go a little sweetie. You can infuse other flavours into the sugar syrup, like cinnamon, lavender, cardamom, nutmeg, rose water, citrus peel, fresh herbs, lemon grass etc.

Ingredients

• 4-5 cups fresh fruit, remove any skins pips or inedible parts
• 1 cup sugar
• 1 cup water
• 2-6 tablespoons of lemon or lime juice to taste.
• Remember you want it to be a bit too sweet but the citrus, important as it will enhance the flavour

Method

Peel, pip, do whatever the fruit requires, then roughly chop. Place sugar and water in saucepan and gently bring to the boil to dissolve the sugar. Cool, this can even be made the day before so it’s good ‘n’ chilled. Place chilled sugar syrup, lime or lemon juice and fruit into a blender and blend till smooth. This mix can now be strained depending on the consistency you require. So now, if using a machine, place into the bowl (frozen) of an ice cream machine and churn away.  Follow the machines instructions. When ready scoop into a plastic container, cover with cling film and lid. Keep in freezer till sorbet time.  Or place into a plastic container, place cling film on to protect from going icy and cover with lid and place in the freezer.

When frozen, remove, cut into chunks and blend again. Usually this step is only required once, but if you feel it needs it again, go for it! To check the flavour, freeze a little, try and adjust if needed. Quickest way on a small saucer.

Store in freezer, once again with cling film and lid to protect. Sorbet will last in the freezer for about a month, then it will start to go icy. But fear NOT. If this dose happen, or even before it does, perfect solution. Blend with Rum to make the perfect fruit daiquiri. YUM.  
 

Eleven meters up a pole, what the hell for?

In life generally, we take a lot of things for granted. I put it down to being so bloody lucky. Things at our finger tips and in our busy life we don’t take the time to think about the simple things. From the air we breathe to the advanced technology available. The entities, resources and objects at our disposal and it’s easy to forget, to take the time to appreciate, just what we do have.

Food falls into this in a big way. Ok you need cash, but for a few bucks what’s on offer is amazing. In season, out of season, local or from lands far away, the offerings available are mind blowing. Local markets and producers, supermarkets and on line shopping there is pretty much nothing you can’t get. So do we take the time to be grateful? Nowhere near enough!!

The Chicken shop

As a self-confessed food junkie I do try to discover the where, how and why the food item has arrived at my doorstep. But sometimes things are just overlooked. We often purchase, use for the recipe required and give it very little thought. Where did it come from? How did this get to be in my shopping basket?

It was on a recent holiday this was really brought to my attention. As I headed into the lush mountain area of Munduk, Bali, Indonesia, our driver informed us of the rich soil and with the lush rain that it was a very fertile area. Three products, of which the area was well known for was rice, coffee and cloves. I have has the pleasure of visiting the stunning terraced rice fields before and my partner Mark once worked at the amazing Whitsunday Gold coffee farm. So I have knowledge of both their production, time, effort and love that goes into each grain and bean. But cloves, I now feel embarrassed to admit I knew very little.  In fact it was one ingredient I never gave much thought. Used many times in assorted recipes, bitten on one or two for a tooth ache. Even studded oranges with them for the classic Christmas decoration. So the excitement that I was about to find out began to grow.

That morning as we drove into the area I noticed very long bamboo poles lying by the side of the road. Thought they must have a purpose but no idea as to what. Something I will endeavour to find out.

It didn’t take long to find out how these aromatic little studs of flavour were grown, harvested and got to the stage, as we know, a clove. On arrival day we set off on foot to explore the area and very quickly noticed the streets were lined with clove trees. Big old clove trees with braches stretching very high, 8-12meters high and full with little bunches of clove flower buds. Next stumbled across sheets of cloves, at different stages, drying by the side of the road. Sheets of green to crimson brown little studs, paving the footpaths. In my eyes sheer beauty. The roads were also lined with women and children hand picking each clove flower, ready for drying. Each clove hand-picked from the flowed cluster. This I never knew

 Second day, off we headed again to explore, heading off the beaten track through the forests the surround the rice fields. At the base of the mountain it was truly an area of beauty. Plush greenery everywhere with a patchwork of terraced rice paddy fields. Down a track we wandered, alongside a small stream. In the distance we could hear some voices. As we approached I saw a woman picking some of the clove flower clusters, she seems to be alone. Who was she talking to? Well freakin hell, I looked up to see a young man at some 11 meters up one of these very simple bamboo ladders, hand picking cloves. I’m feeling dizzy for looking up so high and then he starts waving frantically, “hello”. All I can do is respond to say, “hang on, you’re very high up”. Ha, as if he didn’t know that but their friendly nature won over his safety, bless.

Cloves like all spices have an amazing history, used in cigarettes, as an insect repellent, many medicinal uses and of course their aromatic and warming flavour when added to a dish.

This is one spice I will never look at the same again.

 Just amazing.

Our local markets

I have said before, the markets are the soul of the city and OK our tropical paradise isn't by any means a city, but our local market sure is part of our soul. Part of the amazing community that comes together every Saturday morning to sell, gather and create special moments. Community spirited moments and yes a tourist attraction has been born.

For many, many years, every Saturday I visit our local market to gather fresh produce for the restaurant, bar, functions and my personal pleasure. Not many a mojito from the rum bar has passed over, without some local grown market fresh mint.  Over the years, so many culinary pleasures and the discovery of fresh, new and unknown produce to let my food junkie passion go wild. It's kept me inspired for new recipes and seasonal daily specials for the restaurant. It is a place for tourists to taste, try, buy and ask about our tropical culinary produce. 

I myself have given many tips and advice on how to use such beautiful fresh fare to tourists and locals alike. How much pleasure does this give me, priceless.

Many moons ago my business partner, Kevin and I also were stall holders. Amazing times, amazing memories full of laughter, banter and market vibes. Vibes like no other. The early rising to set up your stall, waiting for the coffee machine to start steaming. Ok, so Kev did most of the early set ups, but I have an understanding of the effort, rain, shine or stinking bloody hot, ourselves and many stall holders, God for how many years have they put the effort in. Ever tried to put a marque up in the wind?  Quite frankly, how darn lucky are we.

The market over the years has grown to more than just a market. It's a sanctuary to buy local produce, beautiful handy crafts, jewellery, clothes, doggie treats, gems and the list goes on. It's a buzz of tourists and locals gathering on our foreshore, to shop in its truly beautiful setting.

No, it's not just a market, it is a tourist destination, with the glistening blue ocean behind, swaying palm trees, golden sand, and the sound of the tides as they drift in and out. The amazing sand sculptures being crated every week. The local musicians playing a variety of toe tapping tunes. A mix of buskers performing their artistic talents. The camels, safari style taking kids, little and big ones for the ride of a life time. Just take a look at how many happy holiday makers are blissfully wandering around snapping photo after photos. Yes it is more than a market, it is a hit list tourist attraction, a must do for Airlie Beach.

The other amazing growth our markets have experienced is in the array of cuisine now on offer. Street food from all around the word, from Laughing Mao dumplings to Coxinhas Tropicana Brazilian treats. Ice creams to delicious homemade sausage rolls, complete with a song. Come on, where else in the world is a market so unique?  The stalls that offer seating with waffles, wraps, fresh coffee, smoothies and savoury crepes. Spring out on the shady shores, toes wriggling in the sand. The Authentic Mexican tacos, Thai delights, BBQ buttered corn cobs, raw foods, fresh coconut juice and other coconut products. From local seafood, Bowen mango sorbet, chimney cakes made before your eyes and yes, the list does go on.  

A stunning venue to catch up with friends for breakfast, morning tea or lunch, or all three. So close to the foreshore, how lucky are we. It’s to the Lions club and present and past stall holders that have worked hard to create this, an Airlie Beach institution, for this I am grateful.

So it is understandable that to move the markets has created a stir. It is obvious it means a lot to our community, as it certainly does to me. I do understand that in a small town like ours, with its amazing growth, changes will take place. They have already and more than likely will continue to do so. Chamber of Commerce have put together a proposal, that could be beneficial for the stall holders and the locals. Moving back to the original site does have benefits. The foreshore remaining the back drop, the shady trees, the kiddies playground and increased parking. Is this the answer? 

The old and proposed 'new' location put forward by the Chamber of Commerce

I look forward to many more years of my market visits. My support of the market will continue.  Continue to have not only an amazing local market, but the tourist destination it has grown to be and maybe one that has room to actually grow in the future.  Have a read of the Chamber of Commerce submission and form your own view. Markets possibly in a better space, with room to expand and a market which can ultimately help events like the music festivals, is it a great idea? You can visit this link to download their submission... http://www.whitsundaycoastchamber.com.au/media/foreshore-redevelopment-feedback

I suppose we will never know if we don't give it a go!

The Australian Staple

As the months are getting a slight chill, well up in the tropics is a slight chill, we turn towards the winter warmers and soup always comes to mind. An all time Aussie favourite is pumpkin soup. The smooth, silky texture of this soup served with some warm crusty bread is a pure delight. It’s like a cuddle from the culinary world.

With there amazing golden orange flesh and stunning greys, shiny green and yellow skins, they talk to me as I pass them by at the markets and green grocer. Not only to create so many wonderful dishes but as food art, a table centre piece. Food art, in its raw natural state can be just as stunning as a bunch of flowers.

Pumpkin soup is an Australian staple, a mummy meal of the soup world. The sweet, earthy taste brings back so many childhood memories. A warming comfort food.

I am a huge soup fan of all soups. There textures, consistency, whether it’s a clearer consommé, a vegetable puree drizzled with a swirl of cream, a noodle broth or grain studded bowl of hearty goodness. They all have a place in my kitchen and a warming tone to my belly.

My market hunting and gathering can be, well it is, over indulgent. Such amazing produce and as much as I try not to, I do over buy. Can’t seem to fix this problem. When I see it, I want to play. So many dishes come to mind, so many amazing meals to produce, to experiment with. So as the weekend comes around and I need to make space in the fridge for this weeks hit. A pot of soup goes on. Starting with onions, then whatever hasn’t been consumed.

Often some of my spice blends will go in, too spice up a little. Curry powder being the favourite at the moment but Ras el hangout, Jamaican jerk and Persian all get a look in. Every week changes as the produce comes and goes. Some soups are pureed, some hearty chunky styles. It is a fantastic weekly treat and one I truly recommend. Healthy, filling and warming... so lets get soup making!

Pumpkin soup

Ingredients

• 1 large brown onion, roughly chopped
• 1/4 cup chopped leek
• 1 large potato, diced
• 3 cups dice pumpkin
• 1.5 ltr chicken or vegetable stock
• 1/4 or 1/2 cup of thicken cream, depending on how creamy you desire
• Little extra thickened cream for drizzling
• 1/2 tsp white pepper
• 1/2 tsp celery salt (optional)
• Sea salt to taste
• 2 tsp olive oil
• Chopped chives
• 2 bay leaves, scrunched (optional)

Method

Place chopped pumpkin on roasting tray with 1 teaspoon of oil and dusting of salt and pepper. Mix with hands to ensure pumpkin is covered with the oil and seasoning. Roast till just tender. In a large saucepan place onion and 1 tsp oil. Sauté and add the leek. You don’t want any colour on the onions and leek, just cook till soft. Add the potato and stock and bay leaves. Bring to the boil and simmer until the potato is cooked.

Add the cooked pumpkin and seasoning. Bring back up to the boil, take off the heat and allow to cool a little. Blenders don’t like it too hot. Remove the bay leaves. If you think it needs some more liquid, stock or water can be added. This depends on how thick you wan t the soup to be. Blend cooled soup with the cream. A stick blender can be used. Check the seasoning and then reheat to serve. Garnish with drizzle of cream and chopped chives

Tips

1. If making your own chicken stock, use roasted bones, way more flavour.  Brought cooked chooks are fab for this. If you want to go a little Asian, add ginger and lemon grass to the stock.
2. Other flavours like herbs, pesto, spices, sour cream, citrus, cheeses and oils can be add to change the taste. If you’re not suretake a little soup out and add the desired flavouring, taste and if it works for you, go for it. Blue Costello cheese works for me.
3. Play around with different croutons. Herb, cheese, tapenade, pesto or spiced can add an excellent touch.
4. Serve in little tea cups as a canapé.
5. Made too much, can be used as a pasta sauce. Add some roast chicken, meatballs, prawns or anything really and stir through pasta.
6. Sliced sauté onions and other vegetables will give it a bit more body.
7. Crispy bacon sprinkled on top of your pumpkin soup looks great and taste wonderful little crunchy salty bursts of flavour.
8. Stud the pumpkin soup with green peas. A sweet textural burst, even the peas and bacon together works a treat.
9. Swap the potato for sweet potato, roast it too for a sweeter style soup.
10. This is a base for many vegetable soups. Change the pumpkin to what you have.
11. Nutmeg and pumpkin are great buddies, grate fresh if you can.
12. A different take is to add red curry paste to the onions and use coconut milk instead of cream.
13. Crispy shallots are another fabulous garnish. Crunchy little delights.
14. Add some horseradish or mustard to the soup to make a lovely sauce for Atlantic salmon.
15. This soup poured over feta, ricotta and bacon stuffed cannelloni is fabulous. Sautéed leeks, and onions, add little diced garlic and the bacon. Mix with feta, ricotta, little basil and seasoning. Use fresh lasagna sheets and roll. Place some soup in the base of the baking tray. Place the rolled cannelloni. Cover with ladles of soup. Lightly drizzle cream on top, cover with foil and bake around 30 minutes, then remove foil topped with grated cheese and grill.

The joy of food, it never stops giving.

Not sure Ask Me!

Cooking with Angostura bitters

There are so many wonderful ingredients out there to play with, the options of creation is endless. Then there are some we don’t really associate with cooking.  So, I would like this opportunity to introduce to you the endless foodie creations that can be enjoyed with Angostura bitters. From sweet to savoury and all that lie in between. I find it an amazing ingredient to create dishes with. So whilst I sip on my lemon, lime and bitters, before I get into cocktail world, let’s go exploring.  There are too many cocktails to mention but for the love of bitters I must try them all. Best finish this blog first.

As with all the secret ingredients that are in this mystery bottle, there are a world of secret recipes and I wish to share some of mine.  The enchanting mystery of this beautiful bottle is one of the elements that intrigues me.

Created in 1824 it’s probably one of the only bottles you will find, in any bar, in any sector of the globe and yet only the true masters know its true ingredients. How cool is that!

For what it is worth as these things don’t apply to me personally, it is gluten free, 100% vegan, kosher and sodium free. It is used in many kitchen of the world, but once again a bit of a secret.

As this ingredient popularity has grown, it has produced a brother. Orange biters, but we will touch on that one later. So let me share my first recipe.

Angostura bitters and white chocolate chip cookies

These cookies with their citrus note and Angostura aroma, studded with the creamy white chocolate and a real treat. Want lots, double the batch, you won’t regret it, waist line might though.

Ingredients

• ½ packet white chocolate buttons, 125g
• 125g softened butter
• ¾ cup brown sugar, 165g
• 1 free range egg
• 2 cups self-raising flour
• Zest and juice of ½ an orange
• 2 tbsp Angostura bitters

Method

Turn oven on to 180, 170 for fan forced. In a mixer or deep bowl with hand held mixer beat the softened butter and sugar together until creamy and pale. Add the egg, beat again then add the bitters, orange juice and zest and 1 ¾ of the self-raising flour, as I always say all ingredients are different, every orange will hold a different amount of juice. Mix this in, if the mix is too wet add the remaining flour.  Mix till well combined.

Break the chocolate buttons into ½’s, or ¼’s, I like ¼’s, or use chocolate bits. I like the small little chunks of creamy chocolate goodness. Fold through the cookie dough.

Roll out approx. 1 tbsp. of cookie dough and flatten with your hands. See tip below. Place on tray lined with grease proof paper about 4cm apart. I like to then gently press each cookie with a fork, to give them a textured top.

Bake for 15 minutes, place on cooling rack to cool and try to resist eating one. Oh bugger that, go ahead.

To store, if you have any left place in an air tight container.

  Enjoy and I must say, bloody well perfect with a glass of Angostura 1824 rum. Sip a little rum have a bite of cookie and repeat. A perfect after dinner treat, or morning tea for that matter Ha

Tips

Best way to roll out the cookie is with damp hands, this will stop it sticking.

Cookies can be shaped any size you want. Big large cookies or small bite size ones and you know what? Cookies don’t have to be round!

You can add more choc chips depending on your sweet tooth. Double the amount will work, go with what works for you.

 

Why I love to teach and share.

To share my passion and knowledge that I have learnt and gathered over the many years of being a chef is a pleasure beyond belief. To think I can personally inspire anyone to put ingredients together, to create, mix stir, baste, cook, steam, their own culinary taste sensation is well, no, there are no words, just absolute pleasure. Yes it’s my passion, what makes me tick, what excites me. It’s like it flows through my veins. Cooking, creating, learning and understanding the connection between foods, culture, good times, sharing moments and a good old family get together, to me is priceless. I am just so lucky to have a situation where this can be shared in my classes and I LOVE it! From Tapas to Sushi, from Mexican to risotto, from Ice cream to Moroccan, from street food to spices, to name a few,  all I have enjoyed so much and can’t wait to create some more, and also relive these.

Learning some basics, can take you on some amazing culinary journeys. In my time I have and continue daily to learn so much. Understanding how the cooking techniques and ingredients come together can be, and is for me, truly magical. Taking that first loaf of bread out from the oven. Slicing the perfectly cooked bistecca steak. Pouring the creamy gloss of a béchamel over your Mornay dish. Shredding the soft, tender, juicy pulled pork that’s be slow braising for the last 4 hours. The crispy crunch of you pastry tart and the knife cuts through.  These moments and there are so many are truly rewarding

As I try to explain in my cooking classes, become friends with food, the recipes and cooking techniques. The more you relax and enjoy, the more your individual passion will grow. So teaching, isn’t as much as teaching, it’s trying to ignite the passionate  flame that is already there, sharing a few pointers and then just letting it forever burn. Your passion and your creations.  A few basic techniques, common sense and more than anything the love that is put into a dish is what will make all the difference.

Then there is the sharing aspect. Not only the eating, the finale of the creations performance but actually sharing your creations stepping stones with friends and family. The pure joy in sharing what you have made for them, sharing the love and time you put in to these dishes. Sharing the knowledge, the recipes and the joy in the making. One of my wonderful moments is when someone who has attended a class shares their dish. A photo, a description any feedback, will make my day. Then there are the smiles, giggles and very excited faces of sharing the art of cooking with the younger generations. So magical.

An experience I have had the pleasure of having in some classes and with my nephew’s two sons. What a joy and amazing stepping stones for them.

As I keep saying, food, it just never stops giving. So come on, join in, start cooking and exploring the foodie world and don’t miss out.

Sharing is what it’s all about. I think this explains my obsession with cook books and cooking magazines. To me this is someone sharing and I just can’t get enough. The junkies hit. So as you can imagine I do though, find it very hard to understand when chef doesn’t wish to share their knowledge, I mean why?? Over precious I call it. I mean that’s how we as chefs keep learning and how culinary trends develop. When chefs do come together in the so called test kitchen of any restaurant the flavorsome sparks that fly are astronomical. True culinary sensations are made. Too much fun for a girl like me. 

Years ago I had a young trainee chef working for me in a pub in London that I managed. As always I so enjoyed sharing my knowledge and teaching her all that I could. She often thanked me for all she was learning and for this I was truly grateful, my kinda thing.  One day when I ask her once for a recipe that she had, a very delightful sauce and she refused. Anyways cut a long story short, one night, when all were asleep, I made my way down to the kitchen, found the recipe and nicked it. It’s now a sauce I have shared, with pleasure, with many, and shall continue to do so. I refer to it as my stolen sauce. It is also my pleasure to share it now with you. I have no real name for this sauce but it really rocks with all seafood, from oysters, scallops, prawns and fish fillets. Also perfect with chicken, pork and lamb. Stunning over grilled vegetables. You can use it as a base and flavour with peppercorns, blanched and chopped spinach, orange segments, nori, miso and the list goes on. A bloody good all-rounder. Must be served at room temperature, otherwise will set, so best on the day. If you do have some left over, bring to room temp. Then whisk back together, good chance it will of split. If you want a name the closest I can come up with is like a verjuice butter. No verjuice I know but similar flavour, only way I can describe it except for yum.  Make, share and enjoy!
 

Verjuice butter

Ingredients

• 2 eggs
• 100ml white wine vinegar
• 1/8 cup sugar
• 250g butter

Method

In a saucepan melt butter.

In a separate bowl whisked sugar and vinegar together till sugar has dissolved.

Add to the melted butter and allow to cool slightly. If too hot the eggs will scramble.

In separate bowl whisk the eggs together and then whilst whisking add the eggs to the butter and sugar mix. Return to very low heat stirring with a wooden spoon till lightly thickened. If the egg does scramble a little and it easy to do, trust me. Then just strain through a fine strainer. Serve at room temperature, as is or flavour it as I mentioned before.

Sauce infused with seeded mustard and used as dressing for smoked salmon salad and scented with crispy chorizo and miso for seared scallops.

 I can’t recommend enough, sign up to a cooking class near you, buy a cook book, maybe of cuisine you know nothing about or subscribe to one of the many amazing cooking magazines out there. Get, reading, learning, cooking and create your masterpieces. Then share the foodie love.

Buon appetito

The missing Irish farls method

A huge thanks to all who came to learn some tricks of the amazing world of flat breads. An apology for the wrong method given for Irish potato farls, potato bread. I have attached the correct recipe below. Make and enjoy. Don’t forget any questions, please ask.

So we didn't get a chance to make this recipe today in the flat bread Masterclass, but I so recommend it. Totally amazing style of bread and so easy to make. Most important key is to get the cooked potato as dry as possible. Lay on paper towel, on tray in the fridge over night or in a colander; either way covered with cling film . Perfect for breakfast, but i also recommend it any time of day. If too wet just add more flour, as I keep saying every ingredient is different. Some potatoes hold more water than others. I would go for a waxy potato, dutch creams, they rock.

Irish Potato Farls (potato bread)

Ingredients

·  4 medium sized, waxy potatoes, approx. 3 cups, full

·   1 ½ tsp salt

·   1tsp ground white pepper

·   ¼ cup plain flour (extra for rolling)

·   Olive oil for cooking

I recommend to taste a little to check the seasoning is right for you.

Method

Firstly, chop potatoes into large pieces, steam these until they are cooked, drain them and let them dry. (Best left overnight refrigerated in a strainer, or on paper towel lined tray)

Mash the potatoes (potato ricer gives the best effect) and mix together with flour, salt, and a pinch of white pepper to form a dough.  Knead this dough well on a floured surface. The dough will be slightly sticky.

Form the dough into a thick, 9inch pancake like shape, cut it into quarters and cook in lightly oiled fry pan for approximately 3 minutes.

Serve warm!

Absolutely beautiful for breakfast. Dough can be made day ahead. You can also flavour with herbs and spices. Let the imagination go wild. So good, trust me!!

 Thanks,

The food junkie

'Tis the season

With the Christmas holidays well and truly over and as the Chinese New Year celebrations are coming to an end, I now have time to reflect on what an amazing last two months it has been.  A time to be thankful of what we have to offer our holiday makers. From the stunning Whitehaven Beach, our beautiful Great Barrier Reef, 74 islands and fab hip little town called Airlie Beach. The tropical surrounding areas, sugarcane carpeted fields to the culinary delights of the Whitsundays. Whether it’s an international visitors first Aussie meat pie, a jug of beer in a pub garden, devouring a 7 course degustation, first taste of a mud crab and other enchanted tastes from our surrounding Coral Sea and waterways. The food festivals that were held, to every Saturday market day, with a selection of treats on offer. In fact, any of the wonderful meals and memories our town and islands have been able to deliver.

Treasured holiday memories. So many happy memories do come from the times of sharing food with friends and family.

It’s now also a time for me, to be so thankful for the amazing restaurant and catering team, Fish D’vine has. A team that under pressure and believe me, yes they have been. It’s called the silly season for a reason, a reason any hospitality staff knows too well. It’s a time when our hospitality family just god damn shine. As the stress levels rise, so does the commitment, the banter, the giggles, the aches and pains and the strength of an exceptional hospitality team. Our family team. The one I have a love for that blows me away. A team, where thank you can never and will never be enough. A team that work their arses off when so many others are out here having a good time. Public holidays I think their called, Ha, public? (Ha, my dig)  A team that unites together better than any well-oiled machine I’ve ever seen or heard of.

It does have to be said though; “Thank you” and bring on our Christmas party, and time for us all to be on the other side of the fence. A time for us to say thanks.

So as 2016 settles in and plans for the future start to take off. New weddings to plan, a new restaurant menu to create, new projects to start, new functions to cater and who knows what else is around the corner. Our motto is Fish D’vine and D’vine Catering can do anything and it has been proven time and time again, that yes our team can.

It’s a time for autumn culinary tastes, colours and textures, new blogs with tips, recipes and heaps of inspiration. One of my favourite times of year for new creations. And yes, time for new Masterclasses and I can’t wait. I will start in March and post very soon what will be on offer.

2016 so far has been an amazing wild ride full of passion, great times, busy nights and long days. It is hospitality life and a life I would never change for anything. Food junkie, chef and restaurateur. What more could a woman want for. Nothing for me that’s for sure!!