Fifteen Melbourne

Jude back from Fifteen Melbourne. Our top waitress Miss Jude visited ‘Fifteen’ in Melbourne last week and came back with the signed menu from some of the original crew. Many thanks. Fifteen in London and now they are in Cornwall UK, Amsterdam and Melbourne the first one outside of Europe. They are all called Fifteen because the first group in London were 15 young people, (they take 20 trainees each year). The restaurant funds itself with the help of donations and sponsorship, and 30% of the profit goes back to the Fifteen Foundation Australia. Quote Fifteen is about more than just cooking. is about giving troubled young people the chance to get out of the rut they’re in and break the cycles that are holding them back, and to show the world how amazing they can be! So now to the dinner and menu. Entrees from $ 16 - $19 mains from $36 - $40 desserts from $14 - $20 The prices are certainly up there when you consider that you have twenty young apprentices cooking for you!!! From this kitchen

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…..

Hells Kitchen, reality tv show

Hells Kitchen the tv reality show….For those of you whom are not at all familier with Hells Kitchen or haven’t heard of Gordon Ramsay, I will explain.
 

This is a reality tv show which established itself in the UK back in 2004. Although it was short lived in the UK, it is now in it’s third season airing in the US on FOX tv. Gordon Ramsay, the host of the original show and now into his third season in the US is a world famous chef. He has many restaurants to his name, a selection of cook books, as well as other television shows with numerous morning & today show apearences. You still haven’t heard of him, what, do you live under a rock!

Amuse bouche, Amuse-gueule, Appetizer..

Amuse bouche, amuse-gueule, appetizer, call it what you want. The question is do we really need to offer these little bite sized morsels of food at the beginning of a meal or is it overrated?

Firstly let us explain what an amuse bouche, amuse-gueule is.

An amuse bouche or amuse-gueule translated from the French word that means amusement for the mouth or gob, to use the slang word. In the restaurant world these beautifully created tiny plates of samplings are presented to the diner before they actually get to order from the menu. It is an offer from the chef and supposed to stimulate the taste buds.

Abalone

ABALONE; Abalone are a species of shellfish (a mollusc) other mollusca are snails, clams, squid, cuttlefish and octopus are to name a  few.Abalone have a rich colored inside of the shell often called ear-shell because of it’s shape, or the more common name to us as “paua shell” 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, Japan & 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 Learning Centre is all about helping you to understand some knowledge of the professional kitchen. Menu terminology, basic food preparation, links to helpful sites etc.

Words on the menu April 07;

Salpicon, this is any number of ingredients which are bound in a sauce. For example we have a salpicon of tomato, green onion, avocado & capsicum, these are bound together in a lemon butter sauce.

« Previous Page