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…..

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

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.

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.

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.

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.