01 February 2012

The Answer to Life is Cooking

You know how some cookbooks are logically organized, starting with breakfast and ending with dessert?  This is not that kind of cookbook.  You know how some cookbooks are basically recipe compilations bound in a cover?  ‘Kitchen Coquette’ isn’t that one either.  That’s because it stands alone, self-defined as “The Go-To Guide for Those Random Life Scenarios When Food is the Only Answer”.

At first it’s hard to tell if author Katrina Meynink is first and foremost a writer or a cook.  Her biography reveals the facts, that she’s a professional journalist who has pursued some serious foodie credentials including a Masters in Gastronomy at Le Cordon Bleu and the University of Adelaide.  Following that, ‘Kitchen Coquette’ is her first cookbook written whilst training to become a professional chef; as such there’s as much creativity & credence in her recipes as there is humourous aplomb in her forwards. 

Gourmand World Cookbook Award Winner 2011 

It’s the latter that sets ‘Kitchen Coquette’ apart, not to say that her recipes aren’t delicious in and of themselves.  Did we mention the crisp & chic photography and urbanesque scrapbook design?  Having only graced the shelves of your favourite bookstore this past summer, it has already received the prestigious Gourmand World Cookbook Award for Best First Book (Australia) and there may be more to come.

There’s no doubt about it, just like the first time you have sex, it is one of the best feelings in the world to start releasing the passion within.  Considering the author's fresh foray in ‘Kitchen Coquette’, all that excitement for food writing & cooking expertly matched with the simultaneous expression of life’s inevitable experiences – an excellent premise on which Katrina builds – permeates every line, graphic layout, and white space in between.  It’s not everyday you finger through a cookbook that reads like a story and leaves you sounding like a sitcom laugh track. 

Delving into the nitty-gritty nuances subject to Meynink’s masterful spin would be a dead giveaway so I’ll leave it to you to purchase this ditty.  The structure of her book basically puts order into what is potentially kitchen chaos; she names the kind of event you will inevitably find yourself hosting one day and suggests practical recipes that will ensure that social encounter goes off without a hitch, at least on the food side of things. Chapter four, as an example, conquers Love and Other Bruises, reaching out with recipes for touchy times like the break-up and optimistic culinary possibilities suitable for the make-up. 

When it comes to love, if you’re “looking forward, falling backwards” the Japanese inspired Drunken Scallops with Ponzu Granita may lead to profound pondering of Buddhist philosophy about the transient beauty that pervades our world (and our kitchens).   Following that, Katrina includes Duck Pie with Spiced Figs as an ideal dish for mischief and mayhem, one that will ostensibly leave them begging for more.

Eating Up Delicious Life & Love Food Scenarios

‘Kitchen Coquette’ is an amusing read, especially during love month when we’re really focusing on relationships, feelings and emotions. So often our food focus isn’t directly associated with those human elements that are inevitably connected with cooking & eating, however, the author forges this kindred connection with entertaining candour.  It seems Meynink leaves no life scenario stone left unturned, then proceeds to suggest perfectly suitable recipes for said occasion or even, in some cases, a full meal plan.

Her giddy introductory chapter covers first dates & anniversaries to gulp, meeting the mates and goes on from there to include those naturally occurring awkward moments that also require home-cooked food such as hangovers (nursing the flung after the fling), friendship divorce, and wakes.  Honeycomb Connoli, for example, is a delicious treat guaranteed to sweeten any moment. 

I’m left with the refreshing notion that there’s never a reason not to have people over as Katrina Meynink is obviously an advocate for opening up your home, especially your dining room, to family & friends at any time, rain or shine, be it cooking for the potential in-laws or preparing for hens’ night.

Wondering What the F*$k to Cook for Dinner? 

These delicious recipe ideas are offered with a liberal serving of contextual anecdotes that will bring savvy into any scenario.  She may not be a relationship expert though Katrina Meynink has a dish that will solve any potentially stressful life situation.  Wittiness aside, she’s no slouch in the cuisine department even answering with inspiring ideas for those proverbial nights when you thinking, “what the f*$k should we cook for dinner”?

Allen & Unwin released ‘Kitchen Coquette’ in November 2011 and it went on to win the Gourmand World Cookbook Awards for Best First Book (Australia).

Read more about Katrina Meynink and her company, La Petite Miette – The Little Crumb; her regular blog is entitled The Other Crumb. 

By Kelly Korpesio

Perfect Ideas for Chinese New Year and Everyday

With one in five of the world’s people being of Chinese origin, Chinese New Year is one of the biggest celebrations on earth.  As the new moon appears on 23 January 2012 (and for up to 15 days thereafter), people all round the globe will wish each other longevity, prosperity and happiness.

The imminent Year of the Dragon is upon us and will be celebrated with festivities, fireworks, family and most importantly, feasting.  Luckily, you needn’t claim Chinese heritage to join in the biggest party on earth.  Experience the spectacle of lion dances and street parades taking place across Australia.

Check our restaurant guide for a list of Chinese restaurants near you, and book yourself in for a banquet; or enrich your meals with wonderful oriental flavours and recipes.

If you need some inspiration, or if your cooking skills are about as advanced as most people’s ability to grasp an oyster with chopsticks, fret not.  Full of exciting and colourful spins on both eastern and western favourites, ‘Building a Perfect Meal’ by food and beverage chemist, writer and adept home cook Michelle Tchea is simply made for anyone intimidated by the kitchen, or seeking recipe ideas that are easy, delicious and not (God forbid) the same old, same old.

Encouraging creativity as opposed to fussy perfectionism, ‘Building a Perfect Meal’ outlines basic, classic recipes that, once mastered, you can transform with just a few extra steps and ingredients into an elaborate dish that’ll impress both yourself and your friends.  With a few tweaks, ‘omelette for dummies’ becomes an Asian-inspired omelette filled with pickled chilli vegetables; coconut water could turn a mango smoothie into something truly fabulous or provide a key element of thousand layer cake, a delightful, rainbow-striped Chinese dessert.

Easy to follow, full of handy guides and tips, and brought to life by appetite and imagination, you’ll find ‘Building a Perfect Meal’ to be inspirational.  Tchea’s engaging anecdotes make this cookbook an entertaining and handy reference tool during all cycles of the moon.  Preparing and eating its delicious recipes may not necessarily bring longevity or prosperity, but happiness is as good as guaranteed.

Recipes from ‘Building a Perfect Meal’

Fried Wontons with Sweet Mayo Dip

Roast Duck Buns with Kumquat Sauce

Crunchy Nuts and Mochi Balls

By Belinda Moo

A Day in Life at Cumulus Inc.  

By Kelly Korpesio 

Read more in our exclusive AGFG Interview with Andrew McConnell

Nibble Away But Not Too Much

It is amazing how much we eat on Christmas day and just don’t realize. Think about how many times you walk past the nibblies and grab a handful of this or that. It really adds up over the day so to avoid this try doing what I used to do on Christmas day and make up your own treat plate.

Here are my top survival tips for Christmas day:

1. Start the day by putting a little of everything you like onto a plate; for example, a few cashews, choc almonds, lollies and a small slice of Christmas cake.  Then cover with glad wrap and only go to this plate during the day. Once it is all gone, stop.

2. Have a little of everything and I mean a LITTLE.  A lot of everything is a problem. Food isn’t the only thing Christmas is about, so put your fork down and enjoy your family and friends.

3. Remember, Christmas is only one day of the year so enjoy the day and keep in mind that you WILL have to face the scales tomorrow.

4. Go for a walk as often as you can. This may help burn off any extra kilojoules you consume over the day.

5. Avoid overeating high fat high sugar foods. Much better to fill up on salads, veggies, lean meats and fruit platters.

6. Don’t sit in front of the Christmas treats; instead sit with your back to the tempting food so you won’t overindulge.

7. Keep hydrated on the day.  Drink lots of water so that you don’t confuse hunger with being thirsty.

8. Eating lots of high fat foods will only make you feel bloated and uncomfortable - this you can avoid.  Watch out for high fat foods, gassy soft drinks and alcohol.

9. Take your good intentions with you so when visiting family on the 25th, if you think nothing will be good for you to eat then take some safe food with you. Planning ahead is the clever way to avoid eating food that you don’t want to eat.

10. And finally if all else fails and you have overindulged afterall, don’t worry.  The best thing you can do is get back to healthy eating as soon as possible. The longer you drag it out the worse it will be. 

Bringing a dish to the party?  Here's a Light Tropical Christmas Cake recipe to try.

A Part of Miguel Maestre's Legacy

With two books under his belt, Miguel Maestre is no stranger to the writing process and by way of comparison promises that ‘Spanish Cooking’ (released by New Holland, September 2011) delivers something beyond what you’ll find in its predecessor.

His second book shares authentic Spanish recipes that he sourced from the shelves of his family in Murcia, Spain, researching beyond where necessary into the countryside.  Some of the dishes you’ll make are over hundreds of years old and the compilation will be part of his legacy in preserving tradition in lieu blurring national history with these times of globalization.

We know Miguel Maestre to be a master is the kitchen, though readers can relax into this book knowing that he presents these dishes so that you can follow along and acquire the techniques; where possible he keeps with tradition and there are no "tricks" per se. Some of these recipes are really easy and quite helpful, like the Lomo de Orza paprika and lemon marinated pork fillet where you learn an old way to preserve meat that once cured, can be kept “in the fridge for ages”.

Keeping it simple and delicious, one brilliant aspect to ‘Spanish Cooking’ is that it’s completely accessible to the Australian cook because he’s wisely adapted original recipes in such a way that the flavour is maintained, however, the ingredients are available locally so you’re not stuck missing something key.  Take his Gazpacho Verde Picante, a green capsicum soup with piquillo mousse with definite Spanish accents, though you can surely source an Australian chilli pepper with the flavour you desire to complete the recipe.

A product of his culture, Maestre is generous and extroverted and full of conviction; as such he’s made a point of travelling far and wide to select a great variety of regional dishes that represent the culinary diversity of Spain.  These dishes go far beyond the common notion that Spanish food is typified by sangria and paella.  The only question for Miguel was how to pick because food is so dear to the Spanish; as such ‘Spanish Cooking’ is a collection of his favourites.  His inclusion of Navajas al Ajillo razor clams garlic style is an example of Miguel offering up his favourites; he maintains, “I would love to have them for lunch every day if I was a millionaire.”

It’s enjoyable to flip through the book and note his introductory notes at the beginning of some of recipes.  It’s in these liners that more of the Maestre story is told and that familial spirit that defines this cookbook begins to settle in.  Stories about his upbringing in Spain and why he’s chosen to present a certain recipe gives ‘Spanish Cooking’ a personal touch and expresses, in typical fashion for this popular chef, a contagious love and passion for food.

By Kelly Korpesio 

2011 Christmas Gift Guide - Book Reviews of Literature You'll Love

A book is a gift that keeps on giving. As Christmas fast approaches, so too does the inevitable racking of brains required for cooking up Christmas gift ideas. We’ve done some of the hard work for you and scoped out some great reads that, hopefully, will not only take pride of place in the kitchens or on the coffee tables of your family and friends, but also be used and treasured for years to come.

'Tis the Season for... 

Very Merry Cookies – Better Homes and Gardens

Chocolate coated coconut bonbons (p. 78), peppermint sandwich crèmes, macadamia bars with eggnog drizzle…Just looking at the photos in ‘Very Merry Cookies’ is enough to kick-start a cookie craving and fill you with festive cheer. Bursting with gobble-worthy gift ideas or perfect as a present on its own (that, if you’re lucky, may earn you a few edible thank yous), this delightful cookbook features more than 200 recipes for assorted cookies, slices, bakes and sweets that you could make for any occasion.

From mini raspberry and white chocolate whoopie pies (p. 201) to colourful lime shortbread trees (p. 190-91), they’re as fun and easy to make as they are to behold (and eat!), and there are loads of handy tips on buying ingredients, baking, decorating, and gift wrapping to help make each cookie a merry success.  
 

Celebrating Chefs and their Delicious Recipes

Cook Like an Italian – Tobie Puttock

What better way to jump into the festive season than with a trip to Italy? Ok, maybe just your tastebuds will be going. Published by Tobie Puttock, ‘Cook Like an Italian’ has managed to capture the essence of both traditional and modern Italian cuisine from Venezia to Napoli and everything delicious in between. Everything about the photography within this cookbook screams ‘bellisimo’ and is a perfect Christmas purchase to impress the family with exotic dishes such as chocolate and fig salami (meat free!). 

The Edible Balcony – Indira Naidoo

It was an epiphany that began with a simple tomato followed by the complete transformation of a thirteenth story apartment; Indira Naidoo overcame urban restaints and converted to vegetable growing on her balcony. And aren’t we glad she did. ‘The Edible Balcony’ is an inspiring recipe book of seasonal dishes, ranging from summertime basil ice cream to winter’s twice baked cheese soufflé.  

Cumulus Inc. – Andrew McConnell

By far one of the most modern and somewhat abstract recipe books to grace the fine dining world, ‘Cumulus Inc.’ is the product of renowned chef Andrew McConnell who presents his recipes in a glorious hardback fashion. Bursting with flavour, ‘Cumulus Inc.’ incorporates gourmet goodness ranging from tuna tartare with crushed green pea salad to a smoked wagyu tongue with mustard fruits. Not for the faint hearted or the cuisine comfortable, ‘Cumulus Inc.’ is a great Christmas gift for foodies looking to branch out and experience fine dining in their very own home. 

Hot Plate: Asian Inspired Barbecue – Spirit House

The forefront of Thai cuisine in Australia since 1995, the Spirit House restaurant and cooking school have not only produced a variety of tantalising taste sensations but also a variety of talented chefs. Dedicating their time and effort to produce ‘Hot Plate’, a recipe book incorporating the best recipes created from the unique style of Asian inspired barbecue, these chefs are the very reason the ‘hail to the chef’ aprons are created.  

‘Hot Plate’ is divided into 4 sections – one for each chef – and range in recipe variation from sweet to spicy. Pork, chicken, beef and lamb are the superstars throughout this recipe book, exotically revamped to create delectable delights such as Coconut Chicken with Cucumber & Noodle Salad, Peanut & Sesame Dressing and Grilled Beef Ribs with Orange, Mint & Cherry Tomato Salad. 

Life, Love, Cupcakes & More

500 Cupcakes – Fergal Connolly and Judith Fertig

Add any ingredient prior to the word ‘cupcake’ and somehow, it will still make your mouth water. Coffee, banana, chilli and even basil pesto make an appearance in ‘500 Cupcakes’ – a book that is just as appealing to the eyes as the tastebuds and ranges in decorating difficulty from the amateur artist to best of the baking world.  From chocolate ice cream to lavender and honey, you can be rest assured there is a cupcake within this tiny hardback book to suit every mood.

A comprehensive look into the world of the cupcake making process, ‘500 Cupcakes’ also includes crucial cupcake information on everything from getting started to storing and transporting the goods – if they last that long. Claiming to be ‘the only cupcake compendium you’ll ever need’, ‘500 Cupcakes’ is the perfect Christmas treat for that special someone…who may just bake you a thank you cupcake in return.

Another recipe to try from ‘500 Cupcakes’:

Christmas Tree Cupcakes

  

Possum Pie, Beetroot Beer and Lamingtons – Victoria Heywood

Taking a step or two back in time, this is a cookbook insistent upon going down in history. ‘Possum Pie, Beetroot Beer and Lamingtons’ is a nostalgic collection of recipes gathered from the Australian past. Lodged in attics, dusty archives, magazines and family bookshelves, these Australian family recipes bring to life the notable periods from early settlement right up to the 1950s where the good housewife reigned supreme.

Scattered with an array of entertaining advertisements and advice, ‘Possum Pie, Beetroot Beer and Lamingtons’ features a variety of dishes ranging from ‘Bachelor Meals’ to a family ‘Baked Possum’. Fantastic for both gifts and home alike, this book is a nostalgic delight for all ages.  

Life, Love and Cooking – Adam and Jade Brand

A couple’s cookbook? Does this mean we have full permission to drag the other half into the kitchen? Perhaps this cookbook can be given as a subtle hint instead. Simple but effective. 

‘Life, Love and Cooking’ is a tale of country singer meets dancer, combined with a variety of fresh, simple and everyday recipes that will hopefully be appearing in a kitchen near you. A recipe book full of beautiful breakfasts, magnificent mains and delicious desserts, ‘Life, Love and Cooking’ defines food to be a major part of Adam and Jade Brand’s life together and the simple joys that cooking can bring to life. And with recipes like the Spanish Breakfast Pan and Red Velvet Rum Balls (p. 188), it’s hard to argue. ‘Life, Love and Cooking’ is a gorgeous recipe book perfect to expand your weekly menu and is gift appropriate for family and friends alike – particularly one who avoids quality cooking time together. 

More recipes to try from ‘Life, Love and Cooking’:

Creamy Salmon Pasta, Fish Soup & Tour Salad

 

 

The Apple Lover’s Cookbook – Amy Traverso

Who ever knew there were so many different kinds of apples, and (more to the point) so many delicious dishes you could make with them?  From apple, cucumber, lime and mint salsa to cider brined pork chops with mustard pan sauce, not to mention scrumptious baked things like Gravenstein apple-raspberry tart – ‘The Apple Lover’s Cookbook’ shows just how varied, versatile and exciting the humble apple can be.  

Along with 100 simple sweet and savoury recipes peppered with mouth-watering photography, this book is full of useful and easy to follow apple info, like how to perfectly peel and core an apple, which varieties work best in which recipes, how to match cider with cheese, and even notes on apple terroir.  If you weren’t an apple lover already, ‘The Apple Lover’s Cookbook’ will more than likely change that.

 

Delicious on a Diet

Healthy Family Dinners – Family Circle

Easy, healthy recipes that the whole family will enjoy…  Isn’t that on every parents' wish list?  Trust none other than Family Circle to deliver the goods.  ‘Family Circle Healthy Family Dinners’ features more than 200 recipes that are big on both taste and nutrition, perfect for cooks who are short on time.  You won’t find any fancy, hard-to-get ingredients in here – just simple to follow steps, handy shopping and kitchen tips, appetising photos, and nutrition info indicating that there’s less than 500 calories per serving.  From fresh, flavoursome salads like the crunchy panzanella to hearty pastas, vegetarian options, desserts, and delicious meat and seafood dishes like fish tacos sprinkled with coriander, lime, green pepper and chilli, ‘Healthy Family Dishes’ is full of dinner ideas that will satisfy even the fussiest family members.

Another recipe to try from ‘Family Circle Healthy Family Dinners’:

Chicken & Broccolini Aglio e Olio

 

Gluten Free, Grain Free – Tania Hubbard

Festivities are sounding and we all have the wish to be free right? But gluten free and grain free? That sounds problematic, especially in the Christmas season. Fortunately Tania Hubbard steers us away from the bland and unpleasant stereotype of gluten and grain free meals in her newest release ‘Gluten Free, Grain Free’ to a world of mouthwatering recipes Hubbard herself describes as ‘scrumdiddlyumptious’.

From the tasty Chicken and Date Tagine to the ‘outrageously good’ Chocolate and Banana Mousse Cake, ‘Gluten Free, Grain Free’ is not only choc full of delectable cuisine but also features key information about stocking a grain free pantry and tips on keeping your body happy and healthy the natural way.

The Food Allergy Cookbook – Carmel Nelson & Amra Ibrisimovic

After Carmel Nelson’s years of consuming food akin to lumpy acidic wallpaper and Amra Ibrisimovic’s dining fiasco turned hospital visit, the problem was clear and a solution had to be found. Allergies can be the natural enemy of the foodie if not properly understood but the Food Allergy Cookbook has it covered; 101 ways for food and flavours to live harmoniously with allergies.

From dairy, nuts and soy to gluten and shellfish, this hardback recipe book incorporates essential information for readers cooking for or catering to allergies, including what types of pre-packaged foods these ingredients may be a part of. The Food Allergy Cookbook also states kitchen tips for those new to understanding allergies and offers handy advice as to what ingredients to avoid depending on which allergies are being catered for. 

 

Wine & Travel  

The Future Makers: Australian Wines for the 21st Century – Max Allen

From Europe to the motherland, Australia is internationally renowned in the wonderful world of wine, from the rich reds of the Riverina to the crisp whites of the Hunter Valley. In his latest book ‘The Future Makers: Australian Wines for the 21st Century’, wine connoisseur and author Max Allen goes barreling across the country, investigating what impacts the future of Australian wines may be subject to. 

‘The Future Makers’ takes the reader around the wine regions of Australia, introducing the people who are shaping the wining future as well as in depth profiles of pick of the bunch winemakers. Allan’s passion and vast knowledge of wines make this book an essential for the Christmas list for those looking to start or expand their knowledge on Australian wines. A perfect Christmas gift, along with a glass or two of course.

Living In History – Alice Bennett and Georgia Warner

It might be a bit much to ask someone to buy you a house like one of these for Christmas, but the book is just as impressive! Kick back and do some holiday daydreaming with ‘Living in History’ – a collection of Tasmania’s most beautiful historic homes, the people who built them and the lucky ones who are currently residing in them.

Living in a literal history, some of the homes pictured within ‘Living in History’ have been handed down through families from the 1820’s, others restored from their previous life as a coach house or public school. A hidden gem, this book gives readers an insight into the Tasmania that has so often gone overlooked; scenic beauty, amazing architecture and surprising stories.

By Brittany George & Belinda Moo  

Planning for Good (Low-Fat) Time

Picnic tips for the health conscious:

Visit Annette’s website www.symplytoogood.com.au for more tips and recipes. You can also join Annette’s page at Symply Too Good FACEBOOK.

Aussie Delights to Try on Vacation

You’ve got your walk-about shoes, your sunscreen, your anti-wild dingo spray and your list of cheap hotels, but before you book your next Australian vacation, be sure to make a list of the Australian dishes you must not forget to eat while down under. The diet in Australia is as diverse and ethnically influenced as that of America. Immigrants from Ireland, Greece, Italy and Asia have all made lasting changes to the Australian food culture, but some dishes remain uniquely Aussie.

In Australia, most meals are prepared and eaten at home, but grabbing lunch on the run is becoming more popular. Tea time is around 4 p.m. and consists of small sandwiches, cookies or other baked sweets. When doing a hotel search for your Australian vacation, find hotels that offer a complimentary tea time; many Australian hotels do.

While travelling through Australia, you will find hotels, cafes, fast food restaurants, bars and fine-dining establishments in which you can enjoy a meal, but wherever you eat, don’t leave the continent without trying these top 5 Australian foods:

1. Kangaroo

Crocodile and emu are among the most exotic items travellers want to try in Australia, but kangaroo is the most definitively Australian food item you must eat when visiting there. Whether ground into burgers or sausages (“bangas”), sprinkled on pizza or eaten in juicy slabs, kangaroo meat is a lean protein that tastes something like bison – slightly gamey.

Kangaroo are native to Australia. Fans of kangaroo meat maintain that without controlled hunting, their habit of multiplying quickly would soon lead to rampant overpopulation – so you shouldn’t feel guilty about eating them even if they’re cute.  

2. Vegemite

Vegemite is as popular in Australia as peanut butter is in the U.S., but Aussies do not eat it in the same way. Made from the by-products of beer brewing and rich with B vitamins, Vegemite is a strong, yeasty spread that’s best when used sparingly, especially if it’s your first time trying it. Vegemite may be the iconic food of Australia, and you’ll find it served on toast everywhere from cheap hotels to the finest establishments. First-timers should spread a small bit of Vegemite on a perfectly toasted and buttered piece of bread. Some Aussies swear it’s the equivalent of a culinary miracle; at the very least you’ll get a good dose of vitamins to charge you up for a day of sightseeing.

 3. Australian Meat Pie

Almost every culture has some version of a meat pie in its culinary repertoire; tacos, Cornish pasties, and meat-filled dumplings all qualify as meat pies in the world of food. However, the Australians have elevated the popularity of a meat pie to the extreme; in fact, many consider it the national dish. There are dozens of recipe variations that can include ground beef, pork, chicken or even kangaroo (now that would be killing two culinary birds with one fork), but as the name suggests, meat is the star of the show. When you check into your Australia hotels, get into the habit of asking which restaurants serve the best meat pies around. Since each cook has his or her own secret recipe, you could probably eat a slice every day and never have the same meal twice.

4. ANZAC Biscuits

ANZAC biscuits are born of a sentimental and sometimes heartbreaking tradition. Mothers, wives and sweethearts of Australian soldiers baked thousands of these cookies during World War I. They chose the ingredients for the cookies because of their ability to withstand a long transport with no refrigeration. Typically made from oats and coconut, the ANZAC biscuit’s special recipe calls for syrup or treacle as a binder instead of a scarce and perishable egg. The acronym stands for Australian and New Zealand Army Corps and is a testament to the popularity of the cookie among the troops. Today, ANZAC biscuits still grace the shelves of nearly every Australian grocery mart. Pick up a package or two to keep in your hotel room, or pack them for a long trek – no refrigeration required.

5. Lamington

For an authentic Australian culinary experience, end at least one of your meals with lamington. Lamington is two hunks of chocolate sponge cake stacked together with a center layer of whipped cream and sometimes jam, then topped with a chocolate coating and a sprinkle of coconut. YUM! Lamington is to Australia what apple pie is to America, and it’s a dish that one should experience in the country of its origin. You’ll find the treat at most casual cafes and restaurants and even a commercial version in the grocery store.

When doing a hotel search for your vacation planning, take a little extra time to search the area's restaurants. Planning a culinary adventure takes the same type of preparation as any other aspect of travel, and trying foods that are authentic to the region may be one of your most memorable experiences of Australia.

This guest post article was written and provided by Erica Gustafson who is an avid Australian traveller, freelance writer and digital media consultant for Expedia. 

Seminar Tonight (Thursday) - SYDNEY FOOD MAGIC by Najat Kaanache 

Cost: $250
Date: One Day Seminar – Thursday, 3rd of November – 7pm
Venue: Le Cordon Bleu Sydney Culinary Arts Institute at Ryde College, NSI TAFE – 250 Blacland Road, Ryde
Bookings:  Phone: 0414 531 016 or Email: eliterestaurantsnajat@gmail.com
More Info: http://elbulli-arco.blogspot.com/

On Monday evening, the Cordon Blue in Sydney played host to the first of only two hands-on experimental Molecular Gastronomy seminars hosted by the world renowned Pilgrim Chef, Najat Kaanache.

Spanish born Najat is the first female chef in history to train with 9 of the worlds chef masters including Ferran Adrià (El Bulli - Spain); Grant Achatz (Alinea - Chicago); Heston Blumenthal (The Fat Duck – London); Rene Redzepi (Noma - Copenhagen); Thomas Keller (The French Laundry / Per Se - Napa / New York); Arzak (Arzak - San Sebastian); and Berasategui (Martin Berasategui - San Sebastian).

Her love of food began in her home town of San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion, becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning from the worlds finest. She is currently in Australia to demonstrate the most advanced cooking techniques from around the world! “We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid,” explains Najat.   

Last Monday, over the period of three hours, Najat instructed and entertained a spellbound group of chefs, industry professionals and amateur connoisseurs in her creative seminar. Since the showcase completely sold out, she’s offering the same experience tomorrow, Thursday 03 November.

An experience in the presence of Najat Kaanache is invariably deep, as she challenges and explains the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. She specializes in a range of secret techniques: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy.

Her wondrous creations on Monday were vast and decadent, giving you a good idea of what’s to come tomorrow: olive and creamy parmesan cheese spheres with roasted cherry tomatoes; spherified egg yolk with creamed exotic mushrooms; frozen raspberry air bread; tender glazed quail; straight shrimp; neutral caramel; seaweed caramel ravioli of obulato; cotton candy bread with flowers and ice; liquid nitrogen mojito; liquid nitro orange juice; chocolate praline moulds with freeze dried fruit; hot and cold gin fizz; mannitol dipped cream cheese and chocolate peanut mimetic. 

If you have ever been intrigued by the perplexing creations of Ferran Adrià or the eccentric feats of Heston Blumenthal, this is a rare hands-on opportunity you will not want to miss. We highly recommend this carnival of unmitigated, unexpected sensory delights that explores new culinary possibilities by embracing the sensory experience and food science; Kaanache borrows tools from the science lab and ingredients from the food industry, concocting surprise after surprise in a unique way you want to see live in action.

Tonight Najat will dine at Tetsuya’s Restaurant, at Tetuyas personal invitation.

Tomorrow night will be her final instructive seminar that is guaranteed to inspire the adventurous and curious cook and you’re invited to take part. Limited tickets still available.
 

Le Cordon Blue Sydney Culinary Arts Institute at Ryde College, Najat Kaanache Amghiraf is in Sydney sharing the marvels of experimental molecular gastronomy! This is a HANDS ON seminar where you will receive in depth training for every technique presented!!!

Learn molecular techniques from one of the world’s best! If you are a passionate foodie or an ambitious chef full of imagination, this is a Sydney first you simply can't miss!

Born in San Sebastian, Najat Kaanache, popularly know as The Pilgrim Chef, is the first female chef in history to train with 9 chef masters from all over the world and now she's here in Sydney to demonstrate the most advanced cooking techniques on the planet.

“We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid,” explains Chef Kaanache.

In her seminar, The Pilgrim Chef will educate attendees on many secret techniques of modern gastronomy including: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy. Kaanache’s showcase will inspire the adventurous and the curious cook.

Najat’s quest for excellence has seen her work along side of the world’s best: Ferran Adrià (El Bulli - Spain), Grant Achatz (Alineain - Chicago), Heston Blumenthal (The Fat Duck – London), Rene Redzepi (Noma - Copenhagen), Thomas Keller (The French Laundry / Per Se - Napa / New York), Arzak (Arzak - San Sebastian) and Berasategui (Martin Berasategui - San Sebastian).

This unique seminar pays homage to el Bulli’s imaginative cuisine and is a tribute to chef Ferran Adria since Najat spent the final two seasons there working on creative menu development. El Bulli closed its doors just three months ago and its leaders completed their restaurant journey; transforming their vision into a culinary academy – an important catalyst for a global foodie think tank.

Recognizing a great passion for gastronomy in Sydney, and embracing the spirit of el Bulli, Najat Kaanache decided to share the talents and teachings of Ferran Adria in the form of educational hands-on seminars AND a number of small clandestine magical dinners.

Najat’s love of food began in her home town of San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion – becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning next to the worlds finest!

She is now in Australia and brings with her an Australian Exclusive – FOOD RE-IMAGINED. A carnival of unmitigated, unexpected sensory delights hosted for a few nights only! Hidden Magic: Private VIP Dinner Engagements ALSO AVAILABLE on select nights around Sydney – call or email for pricing and availability.

For Those Who Love Long Lunches

Luke Mangan’s become a household name for foodies worldwide as his initial Salt accreditation in 2000 has lead to widespread business expansion within Australia, Japan and the United States (one day he’d like to establish in New York City).  With his sights set high, it’s no surprise that Luke Mangan’s ongoing contract with Virgin Airlines is ever evolving and he’s covering unchartered waters with Salt grill by Luke Mangan onboard P&O ships.  Following suit, Luke Mangan has taken that charming spirit and sense of wonder to the pages of his cookbook, ‘At Home & in the Mood’.

Any time of day, any season of the year, Luke Mangan’s ‘At Home & in the Mood’ is a welcome addition to anyone’s home library and has a long shelf life in itself. Full of stylish Luke Mangan versions of Australian classics such as lamb burgers or prawn salad, and written with likeability akin to the author’s own personality, this November marks the two year anniversary of the book release.  Time is telling and ‘At Home & in the Mood’ readers feel that the book translates in the kitchen with the importance of a pinch of salt in a recipe.

There’s a spring trend emerging as this time last year New Holland also released Luke Mangan’s autobiography entitled ‘The Making of a Chef’. It’s designed to encourage young, emerging chefs who may feel otherwise discouraged by the challenging food industry – his own father once advised Luke that he would never be out of work because people always have to eat.  And what an inspirational way to celebrate, as last year was also Luke Mangan’s 40^th birthday! But let’s be clear - there’s no such thing as ‘over the hill’ when it comes to Luke Mangan.

Known in the public eye for his larrikin smile, Mangan’s become a celebrated favourite and his endearing chef status continues to carry him into various terrains within the culinary world way beyond the kitchen. His enduring New Holland book deal is another achievement on his list of endeavours, attesting to the multi-faceted career of the talented chef. We can only wonder why there wasn’t another book released this spring?

It may have something to do with the fact that this entrepreneuring man, who has been known to stumble as well as succeed, just opened Salt grill Surfers Paradise.  As part of the grand opening, we were given ‘The Making of a Chef’ and from there happened upon ‘At Home & in the Mood’ via New Holland.  Having interviewed Luke while he was overseas - taking care of the Japanese side of his Salt enterprise - we’re circumspect in saying though hopeful that another Luke Mangan cookbook is to come, possibly focusing on barbecuing?

Meantime we’re pleased to have ‘At Home & in the Mood’ in our clutches, as it’s a cracker. Luke Mangan personally favours nice long, lingering lunches; however, his cookbook is logically sequenced beginning with breakfast and brunch recipes. Take his ‘Fresh Summer Berries with Oat Crumble’ as a breakfast example; not only is it perfect for this time of year, it’s also a great winter dessert that will warm you right up – it even freezes well, though Mangan always emphasizes the importance of starting with freshest ingredients.

Whatever time of day you’re cooking, there’s a classy and versatile specialty to try out.  Leading in, he imparts some wise tips for home entertaining:

1. Know your guests, their preferences and choose dishes where the food is in season.

2. Always pay attention to people’s glasses. Make sure your guests are well catered for and that there’s a variety of beverages ice at the side of the table – including non-alcoholic options.

3. Don’t garnish food with things like sprigs of parsley or herbs. They just don’t get eaten. Better to finely chop the parsley and incorporate it into the dish.

4. No need to plate up, place the food in the centre of the table and let people enjoy. 

5. Every house should have a non stick pan! One of the best inventions of the last century.

Of course there’s also a list of essentials for home cooking and here you’re well advised.  Having set up many a professional kitchen, Luke Mangan is known to use each and every utensil and devise on hand - many of them he wouldn’t ever want to be without.

Amongst cooking techniques and food choices, there’s a definite Asian influence amongst his recipes, clearly influenced by his extensive travel.  He also hints at internationally recognized modern approaches to home-cooked food that will surely hit home in the typical household, including that fact that mains are often just one dish. And though we’ve yet to see a barbecue book by Luke Mangan, there’s a brief ‘on the barbecue’ section that is perfect for this time of year.

The recipes are also peppered with quality imagery of Luke’s oftentimes simple food, laden amongst portraits of the man himself enjoying good company and conversation; the creative direction behind ‘At Home & in the Mood’ is effectively warm and welcoming.  

As you would expect, the theme of ‘At Home & in the Mood’ is one of encouragement, offering that these delicious dishes have been developed with the most important guests in mind, family and friends. In a similar vein, you’ll find Luke referring to his mother and how he was raised; never hesitating to add a personal touch – attesting to the quality of this book - Luke even includes ‘The Magnan Family Christmas Plum Pudding’ within the tantalizing array of desserts that will offer a mood enhancing ending to any festive home entertaining event you put together.

By AGFG staff writer Kelly Korpesio