New Menu, Chef’s needed

First of all I must apologise for the lack of content over the last few weeks. Once again it is time for a new menu. Being winter I have added a few cold weather dishes. Often winter is not the easiest time to play with ideas on the menu as the cold weather keeps customers away. So I have decided to add a few dishes that I know will sell well with the locals. Also we are about to go through a rough period without staff. It is always great to have a fine tuned team but what tends to happen is that after time they need a change. As is the case with my brigade. From having 8 chefs on the books now down to 4, so things are tough but it will turn around again as it always does. Quality chefs are very hard to find probably due to the poor teaching within the industry and from the taffe or college.  It would be nice to find a young chef these days with a great attitude to work. Full of enthusiasm and passion for food. If that’s you, do not hesitate. Give me a call 07 4933 7878

Marco Pierre White Autobiography

I had been inching to read this book White Slave by Marco Pierre White his autobiography ever since it was in my hands some weeks ago.

I ordered it for a friend of mine and as I glimpsed into it I immediately wished that I had ordered two copies. I had to order it from Brisbane as not one book seller in Yeppoon or Rockhampton had it. They could get it for me but it would take a few days at least. So I called Borders book sellers and they express posted it overnight for me. I was in a rush to get it the next day for certain reasons. That was a few weeks ago…..

Now I have just finished reading this book, White Slave by Marco Pierre White. The book goes into great detail how his life was from a young child at home in Leeds with his mother and father and shows how deeply he was attached to his mother and how after her death she influenced him on his journey throughout the great kitchens off England back then and still are today. The likes of Albert Roux, Pierre Koffman, Raymond Blanc, Nico Ladenis and others.

A fantastic journey it was, and what a master of his craft he is. I remember stories back then when a chef called Simon whom I worked with a particular Michelin restaurant in London prior to him and I moving on spoke of Marco at Harveys where Simon went to work for some time. About the kitchen and how extreme it was “it’s all about food” he said. You get bashed a bit but it is worth it he said showing me his bruises. Other stories that I will keep for my own ears. Some that come out within his autobiography. It also tells of his friendships and business partners and how his previous marriages came and went. Stories of how customers were thrown out of his restaurants and what led him to become the youngest British chef to gain 3 Michelin stars and then to hand them back. What a career. I now look back and wonder how I would have copped back then full of drive to be the best. I followed my dream and spent time in great kitchens so from experience I can safely say that I understand the joy’s of working to the goal for perfection, a life of food, cooking, food, cooking, little room for sleep but to see and feel that gourmet life it is great, but you have to want it because it is not for the sleepers and dreamers.   I think that the title ‘The Devil in The Kitchen’ is the same book, I will have to check it aswell to be sure.  Happy reading

Dinner with friends-Goosehorn by Night

Last evening Moni and I met up with friends and decided spur of the moment to go out for a meal rather than cook. We headed over to the Marsden Tavern, only to find 6 people in there and as we found out from the man behind the bar that on Sunday night they only did roast. We decided that was not for us so the four of us made our way to the Goosehorn. The place was full with only a few seats for us which the waitress put together. This was another opportunity for me to see the Goosehorn by evening. The first thing that we all agreed on was that the neon lights were far too overpowering and defiantly did not fit a wine bar, more so a night club maybe…. We were given the menus and asked for drinks. We ordered 4 Coronas with lime. Two minutes later the waitress informs us that they only had 3 left and would someone like a different beer. OMG you have run out of Coronas well!!! What can I say? I choose a Pure Blonde and we waited for our drinks, no problem. Then the waitress arrives at the table with three Coronas poured into glasses without any lime either. Well what can I say again? They were returned to the bar, by this time the boss walked in the front door with a carton of Coronas and we gladly pointed out to him that we would like our beers in the bottle with a lime wedge and not in the glass, he said that it was the way they served the beers in a glass at the Goosehorn. Surely not a

Corona with lime wedge!!!! Oh well, we finally got what we wanted, so onto the rest of the evening. Food was ordered and after about 30 minutes came our meals. Presentation was fine and I think that we had previously had the two smallest meals on the menu for lunch that day as these were a little larger. We all tried and shared the food as is the Goosehorn experience. The meat eater platter was fine, the Nachos were also fine, the 300gram Kangaroo skewers looked great with nice meatal skewers but lacked seasoning, they were nicely cooked. The roast chicken and kumara frittata was o.k. with pour quality semi dried tomatoes. We also had wedges which were actually a combination of fat chips and wedges on top. As for the atmosphere, apart from the lighting as already mentioned the non existent background music was also an interesting choice, but there was plenty to watch on the flat screens though. Sorry friends for being distracted by the modelling girls strutting there stuff, oops. Through out the evening and after many of the guests had left the waitress seemed to be busy with asking if we would like something else, one after the other I must admit that by this time we were the only table left, I guess they had to find something to do. After a few more Coronas and mocha coffee’s we asked for the bill which was produced on a side plate with the total only, a bit strange, even if we had wanted to work out what each person had, how? We finally received our itemised bill and we duly paid. $130- for four. We all agreed that it is a place to catch up with friends for a drink before heading somewhere else for dinner. Until the next experience regards John     P.S. The photos are on my phone I will try to upload them soon.

Weekend Herb Blogging-Portobello Mushrooms

This week’s entry for Weekend Herb Blogging founded by Kalyn from Kalyn’s Kitchen is Portobello mushrooms. My recipe for these huge mushrooms follows. You can catch all the WHB entries this week hosted by Susan at foodblogga .  Onto my information about these mushrooms. Portobello or Portebello either way, or sometimes called Flats or Field Mushrooms range in size from 4 - 6 inches in diameter.

They are very meaty ( a great substitute for vegetarians ) and lend them selves too many methods of preparation. Frying, baking, grilling, stewing, smoking. They can be used in simple dishes like sandwiches or burgers, onto risotto, individualy stuffing, serving steaks on and more. Today I will go through the process that I use to marinate overnight then cook on a low temperature for 30 mins.

Firstly you need to de stalk the mushrooms, these stalks can be used for sauce or stock or soup, there is nothing wrong with the stem but for my use I need to remove them. To do this, just firmly but gently break them away from the flesh, you can cut them if you wish. For the marinade you will need, the zest and juice from 2 lemons, 2 desert spoons of crushed garlic, 1 bunch of basil blended with 300ml of vegetable oil, mix all together.  

This will be enough for half a box of portebellas, depending on their size about 15 -25 pieces. Toss the mushrooms through the marinade and then lay them on a tray. Turn plenty of cracked pepper from the mill, about 30 turns over them. Cover in the refrigerator over night or 12 hours. Cook on a low temperature 140oc for 30 mins. Remove and allow to cool. They will shrink a little but will have great flavour.

They can now be used for a variety of dishes. I now stuff them with goats cheese and sun dried tomato then I fold them in spring roll paper and fry them til golden. I serve them on chick pea puree.

More about mushrooms

Goosehorn Coffee & Lunch

Another Monday is here and in town I was with Monica, so we headed straight for the Goosehorn for a coffee and a bite to eat. A bite it was. Recently opened in the old premises of the KFC after some refurbishing.

In we walk and first of all I am greeted with a smell that I cannot put any other way than cheesy. After a while it went or maybe we just got used to it. Could have been the new chairs and tables. Anyway we chose to sit inside, at a table by the window with view to the beach and the street. Also with view of any of the 4 flat screen TV’s on the walls.

The Décor is nice with black leather feel chairs dark brown low tables, brick walls, blue electric fluorescent strip lights and polished concrete flour with marble effect. (We will be back to see and experience it at night time.) We received the menu and studied it for a while. First up in the black book is the coffee menu, two whole pages, each with an explanation as to what exactly is what, great if you’re a coffee novice. Not over priced either which is good because the coffee was poor. We ordered two flat whites I’m not saying that I ‘m the coffee expert but believe me I have had a few, if you like it week, pale in colour then this is for you.

It was at the perfect temperature I must add. Up next the Gourmet food menu quote the “lounge dining experience, here the dining is secondary to the experience”. It would be unfair to critic this place on just this one occasion, so I will not say too much apart from I found the prices strange from the entrées around $12.- to the mains around $14- with a few others like BIG Kangaroo skewers $17.95, Oysters $25.50 to $29.95 or Garlic Bug at $22.95. The meals are available from 11am. We chose and about 13 minutes later our food arrived. We had quiche and pasta two very basic dishes, both dishes lacked seasoning and there was no salt and pepper on the table either, maybe we were expected to go find it at the waiter’s station. Presentation was fine and the salad dressing was nice with a hint of lemon myrtle. The quiche was very hot and didn’t look homemade, the strange thing was that it was served on a nice new round plate with a high lip, which I do like, but it was sat on a paper napkin on the plate with the salad as well, maybe the chef had forgot to take it off.

Very strange indeed, by the time that I was finishing the napkin was defiantly moist to say the least and you could not cut on it either! We were not offered the wine list nor was it either mentioned, again strange, we were asked if we would like something else to drink or eat though. Even though we could have eaten more we chose to pass and wait for the next time we visit to experience the Goosehorn lounge dining. Total bill for our lunch $33.80. Untill next time….

Red Onion Confit

This is my second entry in Weekend Herb Blogging, hosted this time by Chris from Mele Cotte. Chris you do have lots of entries I am going to need a holiday to get to see them all. Sorry that I missed out last week with the founder of the Weekend Herb Blogging event Kayln hosting. Read more

Where Are They Now

Recently I have been searching the web for people that I used to work with many years ago. This now has become a challenge to find out where my old work colleagues are today and what they are up to. I will title these entries where are they now like the TV show. Hopefully I will have some success and can catch up with old friends. The hardest part I guess will be trying to remember them and their names. With the help of old menus and photos I should be able to get started soon. Looking forward to finding out some interesting information.

Busy Week

Weekend Herb Blogging #88 is upon me.
I have had such a busy week that I almost forgot to get online to my blog. Today is Sunday the first of July which means stock take, and yes you guessed it I have been at work since 7am, first doing breakfast for the wedding guests from the reception that was also catered for by us last night. Then the counting, weighing etc of all the kitchen produce. (We do it each month by the way). Anyway all that aside I have now relaxed after a hot soothing shower so onto the blog I am, 10.19 pm, what do I see WHB from last week oops. Not a very good apprentice am I leaving it to the last minute. Not only did I manage only to read half of the entries from last week and I did leave a comment for you, I found them very interesting, I really have my work cut out. Hence the apprentice…as I don’t like to miss out I will try to do an entry real quick.