After watching the Man v Food Minneapolis episode, F could not get the Juicy Lucy burger out of his mind. Not being able to travel to Minneapolis to try the burger, he did the next best thing: plot and plan on how to reconstruct it.

Things have been pretty quiet for me on the blogging front lately. Hectic work schedule and unexpected side projects have popped up, making if difficult to bake and post. However the one project which has taken up most of my time is the collaboration with Fouad, Billy and Karen for a menu for Merivale’s “A Feast for the Senses.”

The description of the cake is something I think the whole family will appreciate, so I decided to give the cake a go. However, to spice it up a bit, I added a middle layer of caramel mousse and fresh strawberries, topped with freshly whipped cream, caramel web, more fresh strawberries and torched meringue.

You know, sometimes having a normal barbecue just isn’t enough. This weekend we decided to make things a bit more interesting by ordering a 12kg baby pig from our local butcher. It set us back roughly $200, which is pretty good value considering it costs about $30/kg if you buy it pre-roasted from the Chinese barbecue stores. Not only is it fun, but you save a lot of money by roasting it yourself.

So our idea was to disguise the dish so it didn’t look like a hot dog in anyway, but to give the overall flavour of eating an American Hot Dog. Admittedly, we were greeted with more than one blank face and sideways stares when we told a few people about the food experiment. This only seemed to excite F even more to this little venture of ours.

What is with the unpredictable Sydney weather lately ? On one day you’ll get cool’ish 19 degree days and on another you will have a 36 degree scorcher. With such fluctuating temperatures comes with fluctuating food choices. Do I fire up the bbq and knock down a few cold ones or do I warm up with a hotpot ? For Teresa’s farewell recently, we chose the latter.

Hi again and welcome to 2010. This year, I’m looking at a things a bit different. Everything which looks like it is impossible, will be possible. Michael Jordan once said “I can accept failure, everyone fails at something. But I can’t accept not trying “. This year, I’m going to try and achieve my goals [...]

When the temperature is threatening to breach the 30ºc barrier on a spring day, there is really is no alternative than to have a BBQ! Rather than battle for space at one of the local parks, we decided to keep it close to home and cooked ourselves a feast in Linda’s backyard, keeping it simple with a smorgasbord of meat, seafood and the occasional dollop of salad.

To say that I have a little bit of an obsessive nature is an understatement. I’m one those annoying people that if I don’t know how to do something, I’ll keep trying until I get it right. Once I get it right, I keep doing it until I get sick of it. Unfortunately for my family and friends, throughout the last couple of weeks, the subject of my obsession was macaron.

After a long absence we finally see the return of the Soup Series! Some of you may remember seeing this recipe used at our Dinner for 6 a few months back. I recently stumbled across the recipe again and remembering how much I enjoyed making and eating this soup I felt the need to share.

To celebrate a good friend J’s birthday, Howard and I along with a group of friends got together to attempt a French Laundry themed dinner. The reason why we chose French Laundy is that J will be going to America next month, however due to time constraints she’s unable to visit Thomas Keller’s famed restaurant.

After a somewhat succesful outcome of my attempt at the Adriano Zumbo mousse cake, I thought it was fitting that I attempt Matt Moran’s chocolate tart which was the final hurdle in the pressure test challenge for the Masterchef finale. For any Masterchef addict, I would recommend that they attempt to make a dish that they’ve seen on the show, regardless of how complex it looks. Give it a go, you never know what you’re capable of.