cookshowandtell
Cook Show & Tell @ Bistro CBD, Merivale Food Bloggers’ Dinner
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.”
Strawberry Tres Leche cake
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.
How to cook a suckling pig on a spit roast
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.
Deconstructed Hot Dog
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.
Hotpot and a farewell to Teresa
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.
Festive feasting
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 ...
Spring BBQ, CookShow&Tell
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.