Dinner at Michael’s on Matthew Flinders

Just at the spur of the moment we decided to go out for dinner, probably because the fridge was empty, well not empty but nothing that excited us. So Michael’s on Matthew Flinders Drive was our choice. At 6.40pm I called for a table, Ryan accepted booking for 7.30.

We arrived dead on time which is unusual for us generally we are fashionably late. We were shown to our table by the window, not to much to see with the doors closed and the big tree lit up over the beach, yes Michael’s is directly on the beach, it couldn’t get any closer unless you were on a boat. The view however during the day is awesome, the sandy beach, blue water, the view to the Keppel Islands, what more could you ask for. Well maybe great food and drink.

Pineapple festival Awards in Yeppoon

The festival of the pineapple has recently passed and as usual it was bigger and better than the previous year. Not that I get too involved with the whole festival thing. I am generally too busy to even contemplate a visit to the event. But once again Beaches Restaurant picked up an award. Brian Dorey gave me the call to inform us of the presentation.

Easy Come Easy Go

Well what a week!! Just the one wedding and only a la carte to deal with, things were not too bad. Time to attend to those 2008 function and conference menus. Also time to do those extra little cleaning jobs that often get missed.

How Hard is it to get Fresh Fish?

Fresh fish these days just seems harder and harder to get. I think that maybe I have been a little spoilt in my career to have had the opportunity to work with some great produce which believe me I am truly grateful. Strange that now I am working so close to the sea I seem to be experiencing the other end ‘the lack of’.

Windows Live Writer

Many thanks to the writers manifesto blog for introducing me to this awesome blog writing aid. Window Live Writer enables you to write your entry and incorporate pictures, links, maps, tags, videos and more without having to store them on your computer. Also it formats the entry into your blog style. You can download Windows Live Writer here. It is very easy to install and you will be up and writing in no time.

Young Chefs Blog, Aidan Brooks on his way to the top

I have just come across this young chefs blog. He is 19 years old and has just graduated from Westminster Kingsway College in London. Armed with his Professional Chef Diploma he has just started a 3-month training stage at one of the most creative restaurants in Barcelona.

Summer is Nearly Here

Summer is nearly here, and this is bringing the public out more. It is a very busy time for most restaurants as the majority of people tend to warm up to dining out in summer, especially the locals, and with the influx of tourists, this summer will be no different from the past, only bigger and better. With that in mind what a busy Saturday, sometimes I don’t know where the people are hiding, the phone ringing for bookings all afternoon and early evening, but when full thats it. So please get in early so as not to be disappointed, or try another night. Now with the evenings just right for outside dining we will be setting tables ‘poolside’. So whenever we see you next, enjoy your summer at Beaches.

Is the Catering Industry in Crisis?

After many years now in the catering industry as a chef I have seen plenty of changes. Like all changes some are good and some bad. Different styles of cooking; Nouvelle Cuisine, Cuisine Natural, Molecular cooking, the change from meat and three veg to more picturesque plates, the a la carte dinning and so on. The availability of products throughout the world has never been better.

Culinary Explanations for the New Menu (Glossary)

GLOSSARY of Culinary terms;

Bordelaise sauce; red wine sauce with garlic, shallots & bone marrow.

Bresaola; is air-dried salted beefeye that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy.

Capers; are the salted and pickled immature flower bud. The grown mature fruit of the caper shrub is also used, and prepared similarly to the buds to be used as caper berries

Wagyu Beef on the Menu in Yeppoon

What is all this about wagyu beef? Well lets clear up a few things straight away. Wagyu beef is not just a fancy name used to beef up the sales of beef in the market place. Wagyu beef is not massaged either. And no it’s not cheap. Wagyu directly translates as Japanese or Japanese style Wagyu and Kobe, the term “Kobe beef” is an appellation given to Wagyu beef that is raised or finished in Kobe in Japan and can only be used for beef finished in this way.

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