Archives for July, 2008
[Read the rest of this post on my website]
So I turned 24 yesterday and although there wasn't much fanfare, I was happy.
I believe it was more of the serenity and calm whirr of the day's events that gave me comfort, amidst of my happiness.
I was happy not because I received pretty presents and neither was it because those who remembered my birthday sent me text messages and called me to wish me. It wasn't because my bosses bought a lovely birthday cake for me (okay maybe that did play a part. it was after all the only cake I got and it was delightful :)
The happiness I felt wasn't so much that "kick your heels in the air and whoop for joy" kind. It's just the plain knowledge that every day that comes by is a day to celebrate and live for.
I had become a person who finds joy in plain and simple things. You of all people should know that I find something as simple as food to be a huge blessing. A bare toast (and maybe some butter with that) would suffice in making me happy. So would a soft warm scone.
29 July became a day that marked my existence and also a celebratory reminder to treat everyday special. It certainly sounds really corny and cliche but the significance I take in it is fairly strong.
My birthday is special not because it was the day I was born but because of the people around me who have loved me abundantly. I am who I am today as a happy, loud, animated 24-year old female only because of my family and friends who have been there for me at the different stages of my life. Without these people, my existence would be empty and thus lacking in anything celebratory. God gave me plenty to be thankful for and I want to also thank you. It might be your first time reading this, or you might be a friend or family or some faint acquaintance. Nevertheless, I want to thank you for being a part of my life.
Lately, through new friends I've made and bumped into, I realised how well planned God has made everything out to be. People like the lovely design couple Brenda and Hanson, and Lavy, a kindred spirit who's so like me it's scarily cool (she happens to be my junior).
There are of course other beloved people like my best friend Dot, and Alvin & Clara, oh and my beloved Eden team at Amplify. I would love to mention all of my wonderful friends but well you know who you are. There are so many who I miss and wish I had time to meet often and those whom I've lost touch and of course there are some who have slowly drifted away. It's inevitable, definitely. But thank God for you and you and you.
This is the fourth time this blog has celebrated my birthday with me. Yes this blog has been with me for more than four years, it's quite unbelievable. When I started this, I didn't expect it to be read by anyone and to last that long.
My blog might have grown and aged but one thing's for sure, I will keep it going for as long as my love for food never wanes. The key word in that sentence is never. Now bold and CAPS it, yes I believe you get my drift.
Now, before you get bored of my birthday revelations and ramblings, let's talk about brunch. Sunday brunch to be precise. No, make that a pre-birthday Sunday brunch.
Yes, I had brunch.
A great one. It was memorable not only because the food and coffee was good, but also because the company was great. Put three foodies together and you get excitement amidst drools. But put three hyper foodies in Jones the Grocer and you get a bunch of madcaps chattering away in between mouthfuls, threatening to choke any time. Now I think the latter proves more accurate in this case.
One of them share the same birthday as me and the other is a precious friend who is like a little sister to me. They are none other than Alvin and Clara, my two foodie friends who never fail to make me laugh (especially Alvin!).
We wanted to celebrate mine and Alvin's birthday so I suggested Jones the Grocer since Sunday was the only day Clara could make it.
You know it was a desision all three of us did not regret when you see the following photos:
Check those out! The Jones breakfast set includes two poached eggs, mushrooms, cherry tomatoes, sausages, and sourdough toast.
Clara and I couldn't resist the scones and English muffins so we ordered that as well. In the end we ordered more toast and that sealed the deal. Oh don't forget to top that off with a good strong Macchiato if you are ever there. It's that good - their espresso's phenomenal.
Note the photo of the perfect poached eggs with runny yolk? I was so excited that I had to ask Alvin to slice it open slowly so I could take a photo for you to see. Oh and in case you didn't know, I adore runny egg yolks. They are divine.
Jones the Grocer is a great place for families and for friends who are looking for a spacious place to chill out. Here's a few interior shots for the uninitiated:
It's certainly very Australian and I love it. It's the second time I've been there and I am honestly hooked on their toast, scones, coffee and ambience.
In the end, I bought an orange passionfruit spread from Jones. I tried it for breakfast yesterday and thought it was refreshingly delicious.
If only I could have brunch there every Sunday. Yes, if only. Right now I have to make do with kaya toast and soft boiled eggs, not that I mind!
Jones the Grocer is now my current new fixation. See how powerful a toast can be?
Perhaps before I go, I will leave you with a quote that has been repeating in my mind. You might find it familiar, those of you who've watched Batman Begins (and yes, I love The Dark Knight by the way): "It's not who you are but what you do that defines you".
How very true indeed.
It seemed only natural that I should also write about cheese here on Like to Cook for those of you who are interested in tasting along with me.
I've chosen some of the more accessible cheeses and will always offer several places to purchase each one.
Langres (pronounced LAHNG-gruh) is gooey and utterly delectable.
The high plains of Langres in the Champagne-Ardenne region is home to the artisans who make this superb AOC awarded cheese.
On top of the cheese there is a little well or fontaine. Tradition dictates that you pour Champagne, Chablis or marc de Champagne into the well, then when you cut into the cheese it is bathed in spirits, making it even more delicious.
Langres has an earthy, barnyard aroma (for lack of a better description) and a wet, shiny looking crust. The cheese melts in your mouth as the spicy, creamy and mildly salty flavors blend together. This is a very special cheese!
If you have a local cheese shop you can ask them to special order Langres. Or you may purchase some on Amazon or on Fromages.com. See full article.
Related Entries:
Yearning to Make Cheese - 09 June 2006
My Favorite French Cheese Recipes - 18 January 2008
Banon à la Feuille Cheese - 14 May 2008
Macaroni and Cheese and Cheese - 04 July 2008
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This blog was written by guest blogger, Pete Evans host of Channel 9's TV Show Fresh.
Pete is also co-ownder of the Hugo's group of restaurants visit www.hugos.com.au to learn more.
The joys of filming a cooking show; here I am at the old quarantine station in the Sydney suburb of Manly and it is pissing down with rain outside, so filming has been put on hold temporarily. Which is sometimes very frustrating, but it gives me time to catch up on emails and doing things like this great blog that Benjamin has thought up - always thinking that boy…well done Benjamin.
Benjamin suggested I write a few words about what it is like to film an episode of Fresh cooking show. It’s a good question as most people have a different idea of what it is really like. My cooking show for instance airs 5 days a week, 42 weeks per year and each episode requires 4 recipes, which is a lot of recipes.
I’ve an amazing team behind me that create the recipes, test the recipes and prepare everything for me on the day of shooting in the studio. We generally cook about 20 recipes in a 6-8 hour period with guest cooks, nutritionists and celebrities and each ranging from 3 minutes to about 6 minutes. The floor manager tells me how long I have and I usually receive the recipes a day or a few days before hand to acquaint myself with them and make any necessary changes, which are usually none.
We cook each recipe in one take, it isn’t scripted and is a lot of fun with a lot of pressure to get it right first time. We aim at a broad audience and try to educate people on what is new, healthy eating and good tasting food. The biggest buzz is when people tell you they love the recipes and cook it for their family - that is what being a TV chef is all about in my view.
We go on location every few weeks or so and that is the highlight for me as we get to meet producers, chefs and visit some amazing locations like the one i am in today - which in fact is meant to be haunted and the producer who shot listed the tapes yesterday says their was a ghost hovering over my shoulder in one shot - will have to wait and see for myself on that one…i think she is pulling my leg - but a girl here said she saw one a few weeks ago in the middle of the day!!! Gotta love a cooking show with spirit.
Looking forward to hearing from you,
Cheers
Pete Evans
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
Food Advertising with Gourmet Ads
Euro-Toques International is headquartered in Brussels and was founded in 1986 by Pierre Romeyer, a prominent Belgian chef, along with Paul Bocuse. It was begun as an effort to maintain the diversity of culinary traditions in Europe and to reject food standardization. On their website they state as their mission: “The Defence of European Culinary Heritage: an object for a way of life.” The Euro-Toques International network, with more than 4000 members, comprises 17 national offices with the aim of protecting the quality and flavor of foods, promoting the know-how of culinary craftsmen, facilitating exchanges between chefs of Europe, perpetuating culinary traditions, protecting and informing the public, and promoting healthy food and cooking practices, among other things.
They have worked with larger political bodies on issues such as game laws, the defense of selling cheeses made with raw milk, the defense of real chocolate, and other issues. On the website, they provide links to various events, past and upcoming, and to other organizations such as EU Mini Chefs which is run by the European Commission for children. Euro-Toques International publishes a quarterly newsletter with news and legislation of interest to cooking professionals. The current issue and an archive of back issues are available on the website. There is also a photograph gallery of pictures taken at various Euro-Toques International events and a listing of events of both the Chapters and the National organization.
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
Food Advertising with Gourmet Ads
The Egyptian Chefs Association was formed in 1997 under the umbrella of WACS (World Association of Chefs Societies). It’s aim is to improve the quality and standards of members of the culinary profession in Egypt. The Egyptian Chefs Association does this by facilitating an exchange of knowledge through participation in events and competitions throughout Egypt. The Egyptian Chefs Associations publishes a magazine called “Chef’s Corner” in both Arabic and English, organizes two national chef’s competitions per year, produces training videos, organizes fairs and seminars, develops merchandise and a library, and provides recruitment assistance, among other things. The homepage of the Association has up-to-date news about competition winners and other news from around the world. There is also an e-newsletter called “E-ECA” and a place to post questions to “Ask A Chef.“ Also on the website for the Egyptian Chefs Association are articles from the “Chef’s Corner” archives, cooking quizzes (with prizes), and information about joining. There is a listing of upcoming events, training manuals on a variety of subjects for purchase, information about events that Egyptian chefs have won and upcoming competitions. The Egyptian Chefs Association also provides access to online recipe sources, a job opportunities site, and “surfing chefs” which includes links to a number of interesting and useful culinary sites. Links to other organizations include one to WACS and to information about U.S. agricultural exports.
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
Food Advertising with Gourmet Ads
