Digital Chopping Board Concept

You'll be lucky to find measurements for recipes on this site, but if one was to need 35grams of chilli. This would be the trick! Via Yanko

Spicy Calamari redux

Ok, so its not bad enough that I stuffed up my Spicy Calamari that now I'm receiving a large number of hits from Google for that recipe. On the plus side I still have a kilo of calamari in the freezer. So, I'm opening the door to suggestions. How can I improve this recipe? (fresh tofu is my first step)

World's Best Chicken Parma

Well according to these guys the Parma I had at the Rising Sun (Richmond) is the worst in Melbourne! With that said they do give you a free pot of beer with your meal.

Thanks guys for the great site. I'll have to check out the cream of the Melbourne Parma scene to see what i've been missing out on.

Superparma

Iron Chef Lego

Is there anything that lego can't do!

Balcony Kitchen

Found this on Yanko. It's a great idea, though probably more suited to South East Asian climates and buildings. If you're living in Singapore its worth a shot.

Nowadays people live more and more in luxurious apartments with a balcony instead of a garden. Balconies are generally smaller than gardens, and therefore ask for a different approach. But up to now, well designed balcony furniture is still very rare. After a research under more than 300 balcony owners I concluded that coocking/bbq is one of the most favorite activities on the balcony. Therefore I decided to design several aluminium kitchen elements that can be attached to a balcony railing. Every element has a different function: a barbecue, a small greenhouse, a table, a bar, a worktop and a bar. Together it´s one big outside kitchen.

Via Yanko

Tuna Salad with Goat's Curd Dressing

Ingredients:

• Tuna – Canned Sirena
• Baby Spinach
• Red Onion
• Mushrooms
• Goat’s Curd

Sundries:

• Balsamic Vinegar
• Olive Oil

Mix balsamic vinegar, olive oil and goats curd separately. Mix with salad and serve

Score: 3 Chefs
Wow! This was one of these last minute decisions to mix in the remaining goat’s curd with the salad. It worked really well better than the fetta I would normally add. Best part is the texture of the salad is softened with a thick dressing like this one.
I will have to experiment further with the goat’s curd. It seems to be a full flavoured and versatile ingredient.

Wild Rabbit Fillets with Goats Curd Mashed Potato and Sweet Potato

Ingredients:

• Wild Rabbit Fillets
• Royal Blue Potatoes
• Goats Curd
• Sweet Potato

Sundries:

• Olive Oil
• Honey
• Nutmeg
• Butter

Slice Sweet Potato, place on oven tray and splash with olive oil. Cook for 30 minutes at 180degC.

Place rabbit fillets on oven tray cover with pepper and a splash of olive oil. Place in oven with sweet potato for the last 10 minutes.

For the mashed potato I used about 100grams crud to 500 grams potato.

Mix some nutmeg, honey and butter in a saucepan to make sauce for rabbit.

Score: 2 Chefs

The mashed potato was a bit of an experiment which worked well, although it was rather bitter. I have a little left over so I might try mixing it with honey and cinnamon.

The rabbit was good, though lamb or duck has a much richer flavour.

Miss Piggy Represents

I'm back!! After working seven days a week, 11 hours a day for the past three weeks I'm easing back into creative cooking.
Unfortunately during my work binge I wasn't able to celebrate my birthday. Thankfully, Miss Piggy took pity and cooked my a lovely birthday breakfast.