Large crowd tonight on the banks of the Yarra. There were about 10000 of us next to the river and a further 15000 in Federation Square right next door. 
One of the things that really interested me was the food avalible on the night.
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Dim Sims and Dumplings was probably the highest standard of food available. 
Some very ordinary coffee..jpg)
A total cash cow. The Milo tent consisted of three Milo dispensers and a hot water urn!.0.jpg)
The usual junk. There has to be a better way!
I’m off to watch
This one’s dead simple and very tasty.
What you need:
Mix Egg Mayonnaise with a generous amount of wasabi in a small bowl.
Assemble smoked salmon and avocado on a rice cracker and top with a dollop of the wasabi dressing.
Enjoy!
Score: 4 Chefs
Prawns:
Fresh
Two Large Red Chillies
Palm Sugar
Soy Sauce
Sesame Oil
Olive Oil
Salad:
Bosc Pears
Baby Spinach
Thinly Sliced Parmesan Cheese
Butter
Dressing:
Shredded Ginger
Soy Sauce
Palm Sugar
Olive Oil
Blend Chillies, Palm Sugar, Soy Sauce with a slash of sesame oil and olive oil. Marinate prawns in mixture for one hour. Grille or Barbeque.
Peal pear and cut into halves. Remove seeds and place in oven with some butter at 180degC for 20 minutes. Remove a slice into thin strips.
Mix Prawns, salad ingredients and dressing in bowl and serve.
Score: 2 Chefs
The ginger dressing gave the salad a sweet flavour and worked really well with the baby spinach, pears and parmesan. The prawns didn’t really complement the salad, as the combination of pears and chilli was a little strange. Next time I might try ginger instead of chilli for the prawns.
Rocket
Tomatoes - juicy red ones ;)
Swiss Brown Mushrooms
Shallots
Lamb Steaks or Fillets
Red Onion
Feta
Rub lamb with salt, pepper and oil. Barbeque or grille. Cut into thin slices and combine with salad ingredients.
Score: 3 Chefs
I went on a shopping spree this weekend. As a result I’m now the proud owner of a new food processor. It’s about time too. Hand beating egg whites has not been my idea of fun.
As with all new toys I’ll probably be playing with it a fair bit. So you probably notice that all recipes for the next month will look like baby food. Saying that the first mission is to make pesto.
Let the fun begin.
The stuff you need:
- Apples (a box full would help)Strain the plump with the colander (this leaves some rather nice tasting apple flavoured water which I haven’t found a use for, yet.) Use a spoon etc to push the apple plump through the colander into a fresh pot. Discard the remaining seeds and skins.
Return the apple plump to the stove. Under heat add sugar and ground cinnamon till the desired taste is achieved.
Score: 4 Chefs (Definitely not buying apple sauce from the supermarket again)
The first recipe for this weeks mini challenge.
What’s in it:
Cover dish with aluminum foil and place in oven at 180degC for 40minutes. Remove foil bake another 15minutes.
Ratatouille (rat-a-too-ee) is the eighth animated feature film produced by Pixar, scheduled for release for June 29, 2007. Ratatouille (Patton Oswalt) is a rat who lives in the sewers near a fancy uptown and upscale restaurant run by a famous but eccentric French chef, Chaz Morinto (Brad Garrett). This rat fancies himself a gourmet, but his father tells him he should grow up and learn to eat garbage like other rats. When Ratatouille is caught in the restaurant one night, he endangers every rat in the sewer when The Exterminator is called. Wikipedia
Got caught up in the excitement at the Richmond Markets yesterday and as a result I spent big! Yep, I spent a whole 5 bucks on a carton of sweet fujis.
Now it’s dawned on me that it really is a lot of apples.
So begins the apple mini challenge.
Ideas so far for consuming a box of apples:
I’m open to suggestions. I could just eat them to keep away those pesky doctors.
- Baby Octopus (pre cleaned)
- Lemon juice
- Rocket
- Red Onion
- Parmesan
- Mushrooms (Swiss Brown)
- Tomatoes
Sundries
- Cointreau (I’m going to try Bourbon next time)
- Olive Oil
- Pepper
- Flake Salt
- Balsamic Vinegar
Marinate in olive oil, lemon and Cointreau for at least two hours. Barbeque for a couple of minutes.
Salad:
Rocket, onion, mushrooms, tomatoes and parmesan. Season with flake salt, balsamic vinegar and pepper. Add octopus.
I’ve been extremely busy at work recently. As such I haven’t been getting home to very late at night.
The other night I can home to find a lovely meal waiting for me. I won’t give it a score in the aid of household diplomacy but need less to say it was very nice.
The Beakers have attacked!
I had a huge disaster over the weekend. With the plan of cooking mussels marinated in ginger, garlic and chilies I ventured to the Chinese seafood shop in
Upon washing my new found friends, an oil like substance was emitted. The type multi coloured type you see in the water next to oil refineries.
After that I lost any illusions of a delicious plate of mussels and the poor little bastards ended up in the bin.
I think I’ll have to head to a nice local restaurant to see how its really done. Come to think about it the Watergrill is only around the corner :-)
BTW, found this article which reinforces the quality argument. Epicure
Recipe:
- Celery
- Mushrooms
- Caned Tuna
- Mint
- Bulgarian Feta
- Flake Salt
- Olive Oil
- Balsamic Vinegar
Score: 3 Chefs
Recipe:
- Wild Rocket
- Baby Capsicum
- Garlic Shots
- Red Onion
- Caned Tuna
Dressing:
- Mustard
- Honey
- Balsamic Vinegar
- Olive Oil
- Garlic
This ones easy! Chuck it all together! Done!
Score: 2 Chefs
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