Sherry vinegar or Vinagre de Jerez is a gourmet wine vinegar made from Sherry and is produced in the province of Cadiz in Spain. Cadiz is situated within the so called “sherry triangle”. The “sherry triangle” is the area between the city of Jerez de la Frontera and the towns of Sanlucar de Barrameda and El Puerto de Santa Maria. Most sherry vinegar .

By law a sherry vinegar that wishes to have the title of “vinagre de Jerez” must be aged for a minimum of six months in American Oak, have a minimum of 7 degrees acidity and be within the “sherry triangle”.

Sherry vinegars are like wines they mature with age and are graded by the maturity of the vinegar. Vinegre de Jerez the standard bottle has matured for a minimum of six months in wood. Vinegre de Jerez Reserva has a minimum of 2 years aging in wood. The Vinegre de Jerez Gran Reserva has matured for a minimum of 10 years in wood. The Consejo Regulador (the Sherry vinegar regulator) is monitored and controlled by its own Denominacion de Origen which is protected by Spanish and EU law.

Well let me explain why the special Pedro Ximenez sherry vinegar is so special. This sherry vinegar is made only in Jerez in Spain and only in the barrels that harboured the sherry many years ago. Pedro Ximenez is made from Pedro Ximenez grapes, where as most sherry vinegar are produced from the Palomino grape. The pedro ximenez grape are sweeter than the other grapes and therefor produce a sweeter vinegar.

On opening the bottle the initial aromas come forth in abundance. Fruity, sweet smell, with a hint of acidity. The taste, smooth and slightly sweet without the harsh tartness that often hits with most vinegars. The comparison between two sherry vinegars that we have at work was vast. The cheap and (nasty) one at $4- has that harsh acidic taste that sends your face into the most strange appearance. The $28- Pedro with the smooth sutle bite leaves a sweet twang in the mouth. Now we have experienced the power of Pedro Ximenez there can be no going back.

A small room with 5 coffee machines greeted us with the smell of coffee everywhere. Ten coffee addicts took part in the Barista Basics course.

The first hour was spent learning about coffee, the characteristics, roast, colour size and type, origin etc. We perfected the setting of the grinder, highly important as this sets the flow of water through the coffee, it should be between 25 & 30 seconds. The pour of the espresso is the first thing to master. The rich thick creme is a must for all coffee.

We then learnt how to prepare the milk. At what temperature to stop the stretching and texturing, to achieve thick glossy milk at the right temperature every time. Not all types of coffee begin the same with different temperature points for the milk.

Then came the making of coffee.(the fun began) we each had our own side of a machine, where we made a selection of all the coffees. At first it was a little strange trying to make my milk properly(different from how I had been) but I soon mastered the process.

The pouring into the cup or glass was my biggest challenge. You can easily spoil a good creme by pouring to fast or too slow and off centre etc.

The afternoon course was spent preparing many types of coffee with decoration, some with the use of chocolate fudge. This is where the Barista can really let the imagination flow. The majority are done with the aid of the thermometer end but the peace de resistance is the free pour.

The Barista shows true skill in pouring patterns directly onto the coffee. I can not take credit for the last photo, the other’s yes.

I thought that I would just recap on what’s happening in Yeppoon. Things had been a little slow due to all the rain that we had last month causing roads to be closed and flooding some unlucky premises. This was the bottom of my road. I managed a couple of unprepared weeks off, with the help of two new chefs joining my team, but it was time out all the same.

Now that I am back I have put another new menu out. Once again great choice with a few special dishes for the culinary customers to sample. Rabbit, Oxtail, Wagyu, Zucchini flowers are just a few to mention.

So with a busy Easter behind us and a week away from school holidays Moni & I will be heading to Brisbane for a few days. I will be attending my Barista course so that I can perfect the art of fine coffee making as well as sampling some fine foods. Might grab a show if time allows.

Firstly, I do know that some employers have absolutely no idea, that most don’t pay well and that they want you do be at there beck and call. Now that I have agreed with you so called chef’s out there, let’s get this straight. How ever much you are in a mess, for what ever the reason, what justifies the right to drop tools and just go…..

I myself have worked in some very tough conditions, but have never lowered myself to just giving up and walking out. Staying power is what is needed in this industry boys.

When you open a new restaurant and after it’s hay day things slow down and it’s tougher than expected, you just can’t run and hide or walk away, there is lots of money at stake. You knuckle down and push on, get yourself established, change a few things here and there, but you just don’t give up.

I suppose one day you chefs might want to have your own place, well I just hope that you are one of the few employers that pays over and above what the chefs want, that you treat them with great respect, that you supposedly have gained enough knowledge and experience to command such respect…….

What gives me the right to say this, well I have done the hard yards, for many years. I have worked in some of the best well known hotels and restaurants. I have held positions of recognition for some time.

How do you expect to receive great money and positions in the work place without much experience. Just working here and there is not enough. Go out and work in some of the best places anywhere in the world if you want to, but only then can and should you start to demand the recognition. If you find yourself in such a place with an abundance of fine places that’s great, if not, well make the move….you have to go and get it, it won’t come to you.

Remember, people like to discuss people and this industry is one of the best for that, we look at others and judge them for what they do, where they have worked, what experience they have. Now this is a small town and no exception to the rule. I have been here for some time, with a very good reputation, do you think that somebody might just call that chef John to enquire about so in so, just remember it’s a small world boys.

Oh and one more thing, you won’t get picked for the national team unless you play for a big name club eh, wake up and swallow your ego and start to earn some respect. My team is far from full but believe me I only want the best.  

Anyway I had to go out and grab a few things from the shops. (more…)

I was treated to some delicious snails for dinner last night. (more…)

I have used truffle chips on one of my menu’s before, last time I used the Truffle oil to add flavor, but since I have come across this Truffle Salt from Tetsuya my truffle oil has retired, well for this use anyway. (more…)

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