Pineapple aioli. Yet another wonderful taste of Queensland summer.

Yes, I have admitted that spelling and grammar is not my strong point, I did think though, writing recipes was. Well my excuse is we all make mistakes and in my market to table cooking class my recipe and fact sheets certainly proved this. So I would like to apologise for the big boo boo in the pineapple aioli recipe. Please discard and here is the correct recipe. Enjoy.

The tropical fruits of Queensland just have so much to over. Covering an array of sweet and savory dishes, even a meal in themselves. So many ideas to explore. Here is my take on a tropical aioli, so vibrant and packed with flavour, its uses are absolutely endless. Have a play whilst they are so ripe and in season.

Pineapple aioli

This is fantastic as a potato, or coleslaw salad dressing as it’s a bit runnier than your average aioli. One of my favourite is to generously coat roasted potatoes or chips in a blend of smoked paprika and smoked Cyprus salt, then have this aioli as a dipping sauce on the side, heaven. Smokey potato pineapple goodness. Today we apply the same seasoning to chicken. Also works on pork, prawns and fish. You can change pineapple to mango, not one too ripe. Add some curry powder or some fresh mint or chives. So many ways to play with a base mayonnaise. Explore!

Best to read the whole recipe before you start so the order makes sense.

Ingredients

• 1 medium size onion (1 cup roughly chopped)
• 1 teaspoon oil
• 1 tbsp. fresh turmeric
• ½ tsp chopped garlic
• 1 cup finely diced fresh pineapple

Mayonnaise

• 2 egg yolks
• 1 tsp sea salt
• 1/2 teaspoon pepper
• 1 teaspoon spoon rice wine vinegar
• 1 teaspoon mirin
• 1 teaspoon Dijon mustard
• 1 cup sunflower oil

Method

1. Place fresh finely diced pineapple in a sieve to drain or place on kitchen towel. Remove as much juice as possible. draining in the fridge, covered,  overnight works a treat. Set aside.
2. Roughly chop onion and slice garlic. Sautee in olive oil till transparent. Add turmeric, stir and allow to cool.
3. Now to make the mayonnaise. Place the egg yolks, mirin, rice wine vinegar, Dijon mustard and salt and pepper in deep jug or deep bowl. Using a stick blender or beater or hand whisk slowly add the sunflower oil. A food processor works really well too.  Continue to mix and add the oil till all combined.
4. Place the cooked and cooled onion and turmeric mix and mayonnaise in a food processor or blender and blend till paste like. If mayonnaise has been made in a food processor just add the cooled onion and turmeric mix.
5. Place mayonnaise in a bowl. Stir the well-drained pineapple in to the mayonnaise and ready to go. The turmeric colour with intensify as time goes on. Gloves when handling turmeric is a good idea.
6. It’s also really delicious without the pineapple.
7. Check seasoning.
8. Makes approx. 2 cups

Note

If the emulsion of the oil with the other ingredient’s splits, stop straight away. In a separate bowl place another egg yolk, ½ tsp mustard, ½ mirin and ½ teaspoon of rice wine vinegar. Slowly and whisking very well add the split mix slowly to recombine. If the end flavor is really intense add a bit more oil, very, very slowly and continue to whisk at all times. Any other problems, ask me.

 

Taste of Queensland

Taste of Queensland Mango cheesecake

As promised, here is the mango cheesecake that I made at the Great Australian Bites festival, cooking demonstration on Australia day. Its a delicious, light, taste of Queensland summer.

Mango madness.

Ingredients
Base
100g Anzac cookies
50g macadamia nuts
50g desiccated coconut
1/4 cup coconut oil

Filling
2x 250g block Philadelphia cream cheese
300ml thicken cream
2 cup diced fresh mango
1-2 tbsp lime juice
1/2 cup caster sugar
2tsp powered gelatine
4tbsp boiling water
1 tsp vanilla bean paste

Method
Line a 23cm spring form tin base with plastic glad wrap.
Place broken Anzac cookies, coconut, macadamia nuts and coconut oil in a food processor and blend to combine. Place the biscuit mix into the plastic lined cake tin and press into the base. Using your hand press till flat and right up to the sides, completely cover the round base. This recipe only gives a case crust, if you want to go up the sides of the tin double the base mix. Place in the fridge to set.
In the meantime in a deep mixing bowl place the cream cheese, breaking into bits as you go, thickened cream, 1 tbsp lime juice, (you can add more at the end, just taste the mix to check your required sweetness) and caster sugar. Place on low speed  and start to mix the filling. Add 1 cup of the chopped mango, vanilla bean paste and beat till well combined. You may have a few small lumps, don’t stress.
Dissolve the gelatine in boiling water and through a fine sieve add to the mix whilst still mixing. Place the other cup of diced mango evenly into the base of the cake tin and pour over the cream cheese mix.
Refrigerate till set, 3-4 hours, overnight if you can wait that long perfect.


Tips
I like to make 1 1/2 quantities of the biscuit bake and make a centre circle on the top of the cheesecake (see pic’s) and finish with slices of mango.
Other fruits can be used strawberries, peaches, pineapple, cantaloupe, blue berries and the list goes on.
Play around with the biscuit base, try different cookies, chocolate chips and other nuts. Just do a fridge test with a small amount of the base mix to check it sets, different ingredients may need a bit more coconut oil to set.

It's all in our own backyard.

Wherever I roam, from a city, to a foreign country or a drive in the countryside, the search for foodie experiences never leaves me. The hunting through farmers markets, supermarkets, road side stalls and artisan county food outlets is truly a favourite hobby and I wish to see them all. Always prepared to try anything and I usually do, this infatuation has lead me to many culinary experiences and bucket list ticks. Problem is, the list never ends, it just keeps growing. So many amazing chefs, producers and passionate foodies out there, the culinary global world just keeps giving.

This ever-growing foodie array has also been on a whirlwind spiral in my own back yard. After a recent trip overseas, this epiphany became ever so true. Traveling around Australia I am always blown away. Inspired and delighted to see that our offerings are as good and often better. The produce in our own Whitsunday back yard is now punching well above its weight.

Arriving in this amazing paradise around 16 years ago, the food scene unless you hit the oceans and waterways didn’t really do it for me. The old Island traders offered some foreign goodies but otherwise Bilo supermarket was the only place. Great for basics but not really my kinda hunting ground. During these times, my holidays and travels were hunting escapades to gather all that wasn’t on offer at home. Every time, the last minute trying to shove as much possible into the suitcase and then generally paying for excess luggage as my need for these amazing ingredients was, well just to…needy.

                                                        Wow how things have changed.

Today we have pretty much all that one could desire, right here, in our own back yard. Amazing butcher, who goes the extra step. Seafood suppliers who source out the best with an ever-changing range. Local fruit and vegetables supplier who is always buying and supporting the local growers and bringing in new delights to tickle my fancy. The east Asian countries being very well represented with the local markets and speciality stores. The fantastic Great Australian food festival, held here every year. Pop up food trucks with ever so tasty delights. Local farmers changing  there crops with the food trends. Oh, my how we have grown.

                                                        For this I wish to say thank you.

Thank you for making the Whitsundays a place I can truly call home and be proud of our ever-evolving foodie scene. The new and existing restaurants showcasing their chef’s talents and giving us more options to try. Our amazing Saturday foreshore market, just forever giving.

The cooking classes I’ve been holding for over a year now, I hope will help to put us on that culinary map and the joy they give me is, well priceless. 

Yes, the Whitsunday’s offers so many options to tick off those bucket list boxes, let's show the world they can add something else to their list.

                                                 Visiting a truly amazing foodie destination 

What the crepe was that all about?

Sometimes in life, things just don’t go according to plan and this year has certainly been one of those. The events of the cyclone took something away that I thought nothing ever could. The Food Junkie lost her spice.

Having to cancel cooking Masterclass and due to repair dates and not being able to reschedule. Pack up our home kitchen and cook books, and again wait for repairs, was for me like packing up my passion. Hanging up the pots and pans. Compared to others, we were one of the lucky ones. Not too much damage and prepared to wait for those in need attention to go first. (Insurance company permitting)

Since starting the masterclass the journey has been just amazing. Sharing my passion, the truly touching feedback and my own personal gain. Putting classes together I’ve learnt so much.

Food it never stops giving, you never stop learning. I was living the junkie high.

Then boom, the cold turkey of my food junkie hits were taken away and so the culinary vibrations smouldered away. The piles of subscription cooking magazines piled up in the corner, untouched and unloved. This might seem a bit whatever, but we're talking about a girl who can't even walk past a newsagents, without seeing if there is a new mag out. I just felt so distant.

But my fabulous news is it is coming back in full swing. As our last kitchen bench gets installed this week and the tiler will complete the finishing touch early next week (I hope). The test kitchen will be back and better than ever. I can feel the taste sensation and epicurean knowledge starting to flood back in. Bigger and better than the flooding surges that took it away.

I do want to apologise for the missing me and look forward to the igniting the scrumptious, appetising and piquant flames back into my culinary passion.

The sun is a rising.

Foodie travels

Without a doubt one my favourite ways to travel is to hunt and gather. To sample the local produce, gather ingredients and create new and favourite dishes, a must. To be able to self-cater. I mean, don’t get me wrong, I love to dine out and sample other restaurants, but as a chef, to go to a farmer’s market, not accumulate culinary goodies and then have a chance to play, is like a punishment. One I don’t wish to endure.

We are so lucky across the globe to have so many passionate farmers and producers. They are not only there to make a living, but to go the extra mile and do it with love and passion. The key ingredient to most things in life and when applied, the outcome, it shines.

I recently had the pleasure of a family visit to Melbourne, my home city. During my stay, my partner and I hired a car and headed into the countryside of stunning Victoria. With so many amazing directions to head, the decision was hard. Eventually the Yarra Valley and on to the foothills of the Victorian alps was decided. Self-catering accommodation booked, check. Car big enough for luggage and gatherings, check. Off we set. Once one opens their eyes, to the availability of what’s on offer, the options, are truly endless. Fresh fruit and vegetables and then the flair of the artisanal producer’s creations are on your doorstep. . Yes, the restaurants do offer all this. But to dabble, create your own, it’s my true pleasure. Let’s make it yours. The farmers market is a sure go to. Along with the butchers, local shops and well, it’s all just so darn amazing as to what’s on offer. I mean HELLO.

So next time traveling around the globe. Think about the small cost of a cooker, small bottle of oil, maybe some salt and pepper and let your own culinary flair take place.

To have the opportunity to experience what’s on offer and then not too, is just WRONG…trust me

So off traveling the foodie world, you go

Que?

Whats’s you favourite Cusine? What dish do you most like to cook? What's your all time favourite dish? What would your last meal be? Are these questions often thrown at chefs? Hell yes and the list goes on. Is there an answer to these questions? Well, for me no. How can one limit themselves to have an answer to any of these questions. For me, it's damn impossible. So much out there, so many avenues still to explore, so many taste sensations, rituals, moments in our lives where food is involved. All as amazing as each other. From the smouldering pots of Asia to the fromage market stalls in France. The smokey BBQs of Brazil to the spice stalls of Morocco. The hedonistic aromas of India to cold smoking rooms of Norway.

As I've said time and time again, food it never stops giving. I never wish to stop learning.

I will confess though, I do have an exception, well one of many, but a soft spot for the taste of the Mediterranean, a taste for Spanish tapas. It’s my go to, always feel good, make everything ok, kind of meal. Feeling flat, sad, unwell ( self inflicted, pub inflicted, club inflicted or not) or just need to make the world a better place, must have food indulgence. A satisfying comfort, delicious, tick all the boxes meal sensation.

Dabbling in the taste of Spain back in the early nineties in Melbourne, it was the new trend on the food scene. Tapas bars popping up everywhere, and it was the place to be. Shared plates, shared bottles, shared laughter and shared treasured moments. I was intrigued. Shortly after this food trend hit he scene, I moved to London and to my delight a fantastic tapas bar was around the corner form the pub I was working.

So alive and bustling with nightly Spanish guitarist, dancing, amazing array of dishes with white and red Rioja glasses clinking all around.

It soon became my local, along with my work colleagues and close friends. Alfresco courtyard for lunch, perfect. It has been a few years since my last visit, hope they never change a thing.

A little treasure in Fulham, El Metro, Tapas bar, SW6 London.

As rituals do evolve, so did our dish selection. Our pick, our favourites, our must have dishes, along with one bottle of each. A red and a white, well only 2 bottles to start with anyway. Simple dishes done well, fresh produce, time tested recipes and most important made with love. The Spanish way. So of course when I left this little pocket of London, I had to replicate. Life could hardly go on with out these flavours hitting my lips again. So recreate I did and every time I make my tapas selection, the ones I ordered in the little slice of Spain we found in the heart of London, the memories come flooding in and are priceless.

So now with the masterclasses I have the absolute pleasure of sharing these dishes. Sharing my love for tapas that is so easy to create at home. The answer to the perfect interactive dinner party. Shared dishes bring so much fun to any table. I have held this class a couple of times before and I just bloody love it.

It is such a privilege to share my passion, my memories, my love for this truly divine Cusine. So lets go to Spain, oh la, apetitoso

Take your balls to the top shelf.

Every family and, or group of friends have a few Christmas traditions and rituals. How the presents are opened, a particular dish, a routine to the day or how chores are allocated. These can be passed on for many generations. One of mine is my sister, Jan, rum balls. I can't remember a Christmas without one and when I moved away from home, I carried on this tradition. Along with my niece this year, so I hear, happy thoughts.  It was one tradition I could manage as over the years I have worked more Christmas days than not, and in hospitality, it's a very busy time.

The original book and recipe

It’s a simple recipe, that has over the years provided a lot of joy and taste bud sensations.  One of those recipes you look at and think, really, can they taste that good? Well I assure you they do. It does have rum in it after all.

Maybe this is what started my love of this diverse spirit. The taste of Christmas.

This year my traditional rum ball making was in full swing. Made early enough I was able to share them with friends and dabble a bit myself, saving some for the special day, just.
I never really thought to advance from  the original recipe, they were the taste of my family Christmas, my childhood. Why would you want to mess with that?
Well, 540 varieties of rum on the back wall at our restaurant, that's why. How could I not, I mean really??
So I decided to take my balls to the top shelf and Angostura 1824 is the rum that spoke to me. A smooth, yet full flavoured rum, with hints of vanilla and subtle tannins from the roughly 12 years it spends in charred American oak casks. Cocoa and almond notes are also in the flavour profile of this rum, which most definitely is designed to be drunk neat.... certainly not as a cooking rum. BUT, it is the festive season and how much do a box of fine truffles cost. Go for it!

The flavours of this fine rum mixed with chocolate and coconut are a match made in heaven. Of course a snifter on the side is highly recommend. 
 

So the humble but very tasty rum ball has been taken to a new level. A cross between a rum ball and a divine truffle with a simple twist. So easy to make. An absolute perfect delight for the new year’s celebrations and throughout the coming year. So 2017 is the year of the Angostura rum ball, when any celebration occurs, or any reason really. A very simple recipe taken to new heights. The height of the top shelf.

Recipe

Ingredients
2 packets chocolate ripple cookies
1/2 tin of condensed milk (a little more may be needed if to dry)
1/2 cup desiccated coconut
2-3 (go on make it 3, I do) shots of angostura 1824. Which is 60-90mls

1/4 cup Dutch cocoa

Method
Place all ingredients into a food processor and blend to a moist but firm consistency. If not sure pop a ball in the freezer for 5 minutes to check it sets firm. Taste, if needs more rum to your liking, go for it. If too wet add more crumb or coconut. Roll into small size ball, bit smaller than a ping pong and coat in Dutch cocoa powder.

Makes 28-30, depending on size rolled.  If you don't have a food processor, blend cookies in any blender to fine crumb, add other ingredients and mix by hand.
If making for the little ones, mix all together except the rum, take some mix out and have 2 batches. Kiddie friendly and 18 plus

These will keep in the fridge for quite a while, if you can let them.

 So good, so, let the good balls roll.

Get wild about scampi caviar.

For some it's the excitement of the release of Star Wars or the next James Bond movie. Others it's the release of the new limited edition packaged something or other they desire. For me it's the release of a new culinary delight to try and when it's a new natural found product, just WOW.

A jewel of the ocean, a deep blue ocean coloured jewel. Wild scampi caviar. Well it's what floats my boat, gets my adrenaline running. The taste buds tingling. Spotting this on Facebook earlier this week, my heart skipped a beat. Not only a new product to try - but it was available in the slice of paradise where I live and I only had to wait a few days.

As I counted down the hours and sleeps, Saturday morning arrived and off to market I went. Well skipped actually. Gathered some weekly produce then off see Matt at the Fishi's stall I went, collected my pre-ordered tin. Excitement plus.

With more will power then I relasised I had, I decided to wait another day and truly appreciate my new experience, on my day off.

Being the junkie that I am I gathered some oysters, prawns and a mud crab to make a meal of it, a splendid meal, champagne bubbles and all.

So thoughts? Well the first taste was just on buttered white bread toast, how I have enjoyed other caviar's before. Yes it was different, not as much punch as the black caviar I have had the pleasure of devouring. Definitely more of the prawn flavour, well it is scampi roe after all, with a true taste of the ocean. Doesn't linger like the other caviar's. As for wow factor, it would bring most dishes into the lime light. Fresh, salty, and little bursting balls of delight. Next I tried it on an oyster, felt it was a little lost but then the star of the tasting sensation, a pile full on the mother of pearls caviar knife was when it sung to me. The coating of the oyster in my mouth really brought the flavour of these little sapphire pearls to life, bursting with flavour, there own blue fresh ball of natural ocean delicacy.

The roe found on the outside of the scampi, is hand picked, sorted andtinned in November to March, in North W.A ocean waters about 1/2 km deep. Preservative and colour free, amazing, hey!

A natural true gem that mother nature offers to us. So pop down and see Matt and the guys at the Fishi stall at the markets, have a play. Definitely a show stopper for your next dinner party, or as I did just for your own sheer pleasure. It is Christmas after all, so why not.

Don't have to ask a junkie twice, and it's all in the name of research. Bon appetite.

New trend or revamp of old classics?

So why whole grains and superfoods one might ask? Not the junkies usual fare, not what I’m known for. Well, all food fascinates me and I mean everything. With this class I’m using a mix of ingredients I have used before and new ones I’ve just discovered, the intriguing factor has been a fascinating hit - a true food junkie hit!

Who doesn’t love a basket full of fresh greens, the glossy green to the warm hints of sage green. Berries kissed by the summer sun. The earthy, nutty, wholesome feeling of the grains. Fulfilling in so many ways.

The culinary delights that these ingredients can marry together is a true foodies dream.

What has taken me by surprise is what’s out there. What’s available within the ancient grain world. As trendy as they are now and after some experimentation I can understand why. The Aztecs and Incas were onto something then and thank goodness it hasn’t been lost. Just so many options, textures, tastes and then the added bonus of their nutritional value.

Some you can even feel the benefits just by their touch, gloss, shape and colour

In all of my master classes I go into study mode a few weeks prior, to design and create. The test kitchen is open. Using my skills that I’ve gathered over the years of being a chef.  This is my time to mix ingredients to bring new dishes to life, my creations. It’s my true passion. I start with designing a recipe, then test and test, until I’ve mastered the one I wish to showcase. Then I record and write the final recipe - which isn’t common for chefs, as it’s all in the brain.

With this class, it certainly has been a journey. A foodie trail that has blown me away and I can’t wait to share. I know it won’t be the only superfood class I will be holding.

Way too many avenues to explore.

So get out there, grab some grain and green and get creating. Pop in to The Prickly Pineapple and hunt and gather for all you need, book into the class and let your superfood journey begin.