May 31, 2007
Blogging to fame seems like the latest hit. With over $80000 in prizes to be won, it’s no wonder. I have signed up and ready for the ride. I would also appreciate your vote. Go ahead and click this icon and fame me
May 24, 2007
This little rant came about just yesterday. How hard is it to get some bread? Letâ€™s find outâ€¦â€¦picture this, Iâ€™m at home at about 9am when I receive a call from Monika whom is at work doing the breakfast then morning tea scones & spinach parcels and then lunch assorted sandwiches for one of our conference groups. The call was to let me know that all of the fresh bread that was delivered had got used and that I should consider getting more today before I came to work that afternoon so as to have it for breakfast the following morning. Ok fine. Delivery usually gets to us about 7.30am a bit too late for those early risers. A great thought came to me. Read more
May 23, 2007
ABALONE; AbaloneÂ are a species of shellfish (a mollusc) other mollusca are snails, clams, squid, cuttlefish and octopus are to name aÂ few.Abalone have a rich colored inside of the shell often called ear-shell because of it’s shape,Â or theÂ more common name to us as “paua shell”Â in New Zealand. The meat of the Abalone is considered a delicacy. Abalone are mostly found in cold waters of New Zealand, South Africa & Australia, also China, Taiwan, JapanÂ & Chili. Green lip & black lip are found around our shores, from mid NSW down & around to WA. The Abalone is very versatile in that the shell, mother-of-pearl is also widely used in jewelery.
The harvesting of the Abalone is very protected hence the cost of the product. Very strong laws are in place to protect the species. So do check for the season dates.If you are lucky enough to get the mollusc at a good price, two to three times the cost of eye fillet then you will need toprepare the Abalone as follows.Â Remove the meat from the shell with a small knife cutting along theÂ shell &Â releasingÂ the muscle. Lay the Abalone down, trim off the intestines & the frilly skirt, then brush away the dark coating from the base to reveal the white flesh. This white flesh is what you can eat and needs to be cut thin and against the grain, itÂ isÂ often butterfly cut. Some say to pound the meat with a mallet to tenderize it but Iâ€™m not so sure about that. The abalone meatÂ is best cooked quickly in a hot pan for a few seconds just like you would for scallops,Â although you can gently simmer for a lot longer until it becomes tender.
It is also available in the can or dried. Dried will require four hours soaking. The canned product is already cooked & can be sliced and used directly, also the juice from the tin can also be used.
May 18, 2007
Today we received our brand new “Boema” coffee machine, and Iâ€™m looking forward to sampling the goods later. But first, a few tips on your research before you go ahead and purchase a coffee machine. Ensure that you have enough space, sounds silly but it is true they do come in various sizes & power 10, 15, or 20 amperage, you won’t be able to just plug it in and go. Read more
May 14, 2007
After another busy Saturday night with a wedding for 106 in the conference room & 82 in the a la carte restaurant it was back in the kitchen for the wedding breakfast followed by Motherâ€™s Day brunch. Having had a week of last minute eventâ€™s what could be more fitting than rain on Mothers day. Jude deciding to Read more
May 8, 2007
I have managed to upload some photos & the movie does actualy play.
This bloging does require some serious time investment, please don’t forget thatÂ I do have to run a very busy kitchen, which at present is going through some staff turnover. Read more
Technorati Tags: chef
May 4, 2007
Warning, explicit writing in this chef’s blog. It will make good reading to those in the industry, (bring back memories for some of us) will make you think Read more
May 4, 2007
this web site can be a real pain, but if you have some patience I will get it done properly.
I’m having trouble trying to personalize the site. Some of the video’s are working, I will be trying to Read more