tag:blogger.com,1999:blog-75335277062440711882024-03-13T02:30:17.110+00:00Global GobblerGlobal Gobbler - condensing the world into four courses. Food at its most creative and wholesome. Critique the food and the company. Score an invite to and be part of the Global Gobbler phenomenom.Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7533527706244071188.post-48917313678425833572011-12-31T16:18:00.001+00:002012-07-26T14:06:20.760+01:00Papa Serra - Culinary Adventures in Barcelona<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">Now in Barcelona preparing dishes inspired by Papa Serra and every corner of his glorious Spain.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-size: xx-small;">Prepared and hosted by Joel Serra Bevin</span>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com2tag:blogger.com,1999:blog-7533527706244071188.post-77778837041139203282010-06-15T05:11:00.007+01:002010-08-06T02:55:06.671+01:00Casa Iberica - the reviewIt shouldn't have taken this long for me to put up the Casa Iberica review up...blame slow-moving old media.<br /><br /><a href="http://www.theaustralian.com.au/news/features/blind-date/story-e6frg8h6-1225872193871">http://www.theaustralian.com.au/news/features/blind-date/story-e6frg8h6-1225872193871</a><br /><br /><div><div><div><div><div>Currently dreaming up the next Global Gobbler menu for a table which is quite quickly reaching capacity.</div></div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com2tag:blogger.com,1999:blog-7533527706244071188.post-4712546349938229062010-04-11T05:56:00.013+01:002010-04-30T20:25:06.186+01:00Casa Iberica - food from a dinner party that never ended<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ED6oYHsWpONctboNzPuqMpdSqQxuGBPvtjil1CPNhP7KFw8GXz1_e4DBV0JEwaID5VVbDCN-IRETnwLa_fdTyKKqqPz_5yW34D8pSQ3xBUHHfgpwVL7UotoQjhOwiDZHbBbZzaqdPo5A/s1600/Olives.JPG"><br /><br /><p><img id="BLOGGER_PHOTO_ID_5458751886183256914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ED6oYHsWpONctboNzPuqMpdSqQxuGBPvtjil1CPNhP7KFw8GXz1_e4DBV0JEwaID5VVbDCN-IRETnwLa_fdTyKKqqPz_5yW34D8pSQ3xBUHHfgpwVL7UotoQjhOwiDZHbBbZzaqdPo5A/s400/Olives.JPG" border="0" /></a></p><p><br />Olives baked in white wine, lemon, rosemary and thyme</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSY8yqdKikho2cbT85lENUOB2FiZA7V5erTVPErWojdDUhHcwPq0fWuVxNulEbxjRUFIZ80h957z_Cow2cLIc6GX_5FclN4D14QaNGhLc193dl2B9KU8eB-cSNTPw-7EMAGxtbwDUDPit/s1600/Carrots.JPG"><img id="BLOGGER_PHOTO_ID_5458751881060836802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSY8yqdKikho2cbT85lENUOB2FiZA7V5erTVPErWojdDUhHcwPq0fWuVxNulEbxjRUFIZ80h957z_Cow2cLIc6GX_5FclN4D14QaNGhLc193dl2B9KU8eB-cSNTPw-7EMAGxtbwDUDPit/s400/Carrots.JPG" border="0" /></a><br />Steamed carrots marinated in fennel seeds, coriander seeds, sherry vinegar, orange juice, toasted almonds and mint<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf80BwabqYSOsxIe4raVO0ULj4cA8M-veZBZ0HlsUq_N14qMZsCCwHrNF8_iAqprB2DB2-wrnuNODrLXCb29TLyY7PbDsLDo9tmYnGPPicCnln8z3vaIVap5u21k0JqVxPE-hOS8ii-glU/s1600/Salt+cod+salad.JPG"><img id="BLOGGER_PHOTO_ID_5458750882102379282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf80BwabqYSOsxIe4raVO0ULj4cA8M-veZBZ0HlsUq_N14qMZsCCwHrNF8_iAqprB2DB2-wrnuNODrLXCb29TLyY7PbDsLDo9tmYnGPPicCnln8z3vaIVap5u21k0JqVxPE-hOS8ii-glU/s400/Salt+cod+salad.JPG" border="0" /></a>Salt cod salad with peppers, tomato, oregano and lemon vinagrette</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1zDi5rPL_YrUm51AUGGKsMrYzYlBtpnuKIJYMwQK7LojeYiqauv3540mEPyXtHm50usBpCn_Ymzl8EaETp1OUnOwOZ2h9Jrfihr6om7g7rjlknk0QXJCXeLdUolzTbcr85s-n7Q9PU3q/s1600/Patatas+bravas.JPG"><img id="BLOGGER_PHOTO_ID_5458750872224530386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 223px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1zDi5rPL_YrUm51AUGGKsMrYzYlBtpnuKIJYMwQK7LojeYiqauv3540mEPyXtHm50usBpCn_Ymzl8EaETp1OUnOwOZ2h9Jrfihr6om7g7rjlknk0QXJCXeLdUolzTbcr85s-n7Q9PU3q/s400/Patatas+bravas.JPG" border="0" /></a>Patatas bravas - potatoes with ...</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBETZICwCOxDuBIXNuFdfsQSFAaZ3fSh-MZuWQcdk0ZL1MD_hivpQgS0eKgkYj2SaE7bsCmGz_1M6IEWkvpmFUOGkJd1zrzLce1jdi2CE_i4csoDPm4vbEJiwApH7UB2N0CjO3I7TerXA/s1600/Chickpeas.JPG"><img id="BLOGGER_PHOTO_ID_5458750866443911650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBETZICwCOxDuBIXNuFdfsQSFAaZ3fSh-MZuWQcdk0ZL1MD_hivpQgS0eKgkYj2SaE7bsCmGz_1M6IEWkvpmFUOGkJd1zrzLce1jdi2CE_i4csoDPm4vbEJiwApH7UB2N0CjO3I7TerXA/s400/Chickpeas.JPG" border="0" /></a>Chickpeas with salsa verde</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8YSgjO5OMMEitViyWyqojo1JoS-9FDm9D_YoK2d7uHy4-2yT6fVt7thKIJT6OYASZtMVbyxNXvBnWdoYeT_UkvjETwl0fV1fOWynPy5OBUAj6QYHMbVJvVbiZuRZ4qMYWrAiz5GFoQ2f/s1600/Paprika+prawns+with+romesco+sauce.JPG"><img id="BLOGGER_PHOTO_ID_5458750860682531058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8YSgjO5OMMEitViyWyqojo1JoS-9FDm9D_YoK2d7uHy4-2yT6fVt7thKIJT6OYASZtMVbyxNXvBnWdoYeT_UkvjETwl0fV1fOWynPy5OBUAj6QYHMbVJvVbiZuRZ4qMYWrAiz5GFoQ2f/s400/Paprika+prawns+with+romesco+sauce.JPG" border="0" /></a>Prawns fried in paprika and served with romesco sauce</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFH2aGd9Xj9eq8Y6DceHLrSVOQxeGhkTu_CszZalJDzqlKNsewUSGinmEQCjycu9_bJ7H09zU4KU5XPCWGsZm696-TLt856gPbNsUqCi60RQT1Cw27o6Ic63QWWCeSMfzHYCeJEY1e_Ql/s1600/Lettuce+and+allioli.JPG"><img id="BLOGGER_PHOTO_ID_5458750855278278514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFH2aGd9Xj9eq8Y6DceHLrSVOQxeGhkTu_CszZalJDzqlKNsewUSGinmEQCjycu9_bJ7H09zU4KU5XPCWGsZm696-TLt856gPbNsUqCi60RQT1Cw27o6Ic63QWWCeSMfzHYCeJEY1e_Ql/s400/Lettuce+and+allioli.JPG" border="0" /></a>Baby cos lettuce with allioli and toasted pine nuts</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhTqKydNxKM0r5gO6meXsl2dPA1xH97nXNYMq3XM591HEWUgTNIyOvb_8AL8h1TopkkGeUn0piyyZca1tPOVfoNaXOdMXHmEYLTithrkH1viNLK5zfmK3i_csvY9xuGvtL67U9qjERe7N/s1600/Chicken+cooked+in+sherry+vinegar.JPG"><img id="BLOGGER_PHOTO_ID_5458748891072343106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 249px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhTqKydNxKM0r5gO6meXsl2dPA1xH97nXNYMq3XM591HEWUgTNIyOvb_8AL8h1TopkkGeUn0piyyZca1tPOVfoNaXOdMXHmEYLTithrkH1viNLK5zfmK3i_csvY9xuGvtL67U9qjERe7N/s400/Chicken+cooked+in+sherry+vinegar.JPG" border="0" /></a>Chicken slow-cooked in sherry vinegar and brown onion</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2HVmDDRHI2Yk8RkhC3dlDNcSvs2iNfsWwivHZ1Bwm2U0yxoF5REYMVqfcSyxRo1oMlB0ZY_pmULDy6nL6vCf2a40EmUx2YVSGnREC2AFhBzf0AugZ3bMkP6B2WlvZOV-xlL3HmDg7HDV/s1600/Almond+tart+with+mandarin,+saffron+syrup+and+mascaporne.JPG"><img id="BLOGGER_PHOTO_ID_5458748883005993266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2HVmDDRHI2Yk8RkhC3dlDNcSvs2iNfsWwivHZ1Bwm2U0yxoF5REYMVqfcSyxRo1oMlB0ZY_pmULDy6nL6vCf2a40EmUx2YVSGnREC2AFhBzf0AugZ3bMkP6B2WlvZOV-xlL3HmDg7HDV/s400/Almond+tart+with+mandarin,+saffron+syrup+and+mascaporne.JPG" border="0" /></a></div><div><br />Almond tart with mascarpone and mandarins marinated in saffron syrup and served with toasted pine nuts</div><div><br /> </div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9eyDL8ETqo392ZD_z2n0teSGIK38yZ2jLI3Sfq-Hj6LjQMaIOKqTRYTPGXwy9NsV-XzbM9b2i0XB8VpMFpnPoRqhiwZrEb1el40bo6hpQeSZhs6X6AXfvEGvmrUGcOyHQLeTsEdTOsca/s1600/The+scene.JPG"><img id="BLOGGER_PHOTO_ID_5458748874563893314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9eyDL8ETqo392ZD_z2n0teSGIK38yZ2jLI3Sfq-Hj6LjQMaIOKqTRYTPGXwy9NsV-XzbM9b2i0XB8VpMFpnPoRqhiwZrEb1el40bo6hpQeSZhs6X6AXfvEGvmrUGcOyHQLeTsEdTOsca/s400/The+scene.JPG" border="0" /></a>The pre-dessert scene</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6dSFLFJSbG-auL_BNmGvUQJTGBP18xvB1w8qMxe6_CiQzYliuT63OOl_S8pgxOrShwdjD2Mn2ZQLFYotXSvn5Pte3v4LZ8pfa0uxpjtEwhp4UNatvOp2bg7ssS8Y8DEJ7DzpiSw_VE6_/s1600/And+to+drink....JPG"><img id="BLOGGER_PHOTO_ID_5458748866114821394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6dSFLFJSbG-auL_BNmGvUQJTGBP18xvB1w8qMxe6_CiQzYliuT63OOl_S8pgxOrShwdjD2Mn2ZQLFYotXSvn5Pte3v4LZ8pfa0uxpjtEwhp4UNatvOp2bg7ssS8Y8DEJ7DzpiSw_VE6_/s400/And+to+drink....JPG" border="0" /></a>Guest numbered nine and empty bottles at the end of the evening numbered 11. Is that the verdict of the dinner party right there? </div><div> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6J_uuiqiGGXA0Dcj4TmsjF9yF7f_zKl9jeSwOfoFO_nsnH446uNYmb6sURgoE9lah6qKhmg5Xe2dlqr3Iayr5d4COPKfUUdGOdiANdA7lzZCMjzUCMq6X5Xd-uMS1bww9goq0g-f2JW_T/s1600/In+full+flight.JPG"><img id="BLOGGER_PHOTO_ID_5458748863154093986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6J_uuiqiGGXA0Dcj4TmsjF9yF7f_zKl9jeSwOfoFO_nsnH446uNYmb6sURgoE9lah6qKhmg5Xe2dlqr3Iayr5d4COPKfUUdGOdiANdA7lzZCMjzUCMq6X5Xd-uMS1bww9goq0g-f2JW_T/s400/In+full+flight.JPG" border="0" /></a>Religion may have featured in conversation... </div><div><br /><div><div><div><div><div><div><div><div><div><div></div><div>It was a pleasure and a priviledge to host such a fine group of people.</div><div></div><div></div><div>Reviews of the food and the evening to follow.</div><div></div><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-64375393026727843412010-04-07T05:46:00.005+01:002010-04-07T06:11:42.751+01:00Casa Iberica<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VujIvJuVofTkCIaaur_xPl7S602J-9T82Cq1XWYy9tJDbElbx4JAPk5idAqyo8n4AUTd0Q2hoBaPyaNL9yiRNb3junnF9yRGAMP1WMDmSEtWb4WFcg-JVUUkuVsyvU6xqMad4kcKckXq/s1600/Mi+Casa+Iberica.JPG"><img id="BLOGGER_PHOTO_ID_5457252707746921954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VujIvJuVofTkCIaaur_xPl7S602J-9T82Cq1XWYy9tJDbElbx4JAPk5idAqyo8n4AUTd0Q2hoBaPyaNL9yiRNb3junnF9yRGAMP1WMDmSEtWb4WFcg-JVUUkuVsyvU6xqMad4kcKckXq/s400/Mi+Casa+Iberica.JPG" border="0" /></a><br /><div>A meal from Iberica.</div><div> </div><div> </div><div></div><div></div><div>There will be olive oil and sherry vinegar. Garlic and onions. Almonds and olives. Rosemary, thyme, parsley and oregano. Potatoes, carrots, tomatoes and greens. Sweet and smoked paprika, cumin, fennel seeds and saffron. Salt cod, chicken and prawns. Oranges and lemons.</div><div></div><div>Staples of every Casa Iberica.</div><div> </div><div> </div><div></div><div></div><div>Dinner will be held on Saturday 10th of April. At my house, which is sadly not on the Iberian coast.</div><div> </div><div> </div><div></div><div></div><div>There is limited space left at the table. Email me <a href="mailto:globalgobbler@gmail.com">globalgobbler@gmail.com</a> to reserve a seat.</div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-83512151981443760142010-03-31T00:01:00.004+01:002010-03-31T00:30:47.881+01:00Paella - the verdict<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzE_OMdA_8u-i8qotxGSMA9oJ0dLoyYDKGLT3ssF-OgvrG514z0jcyen5uIt4rmuz_vFLjqT7oHEokv1QIGght_AJ_lzQmbBdy5J6OZty_7xS-xcxU5V_Wy5ShzlBbzUULjuvJPjD1Fog/s1600/Jessamy.JPG"><img id="BLOGGER_PHOTO_ID_5454566351469177506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 247px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzE_OMdA_8u-i8qotxGSMA9oJ0dLoyYDKGLT3ssF-OgvrG514z0jcyen5uIt4rmuz_vFLjqT7oHEokv1QIGght_AJ_lzQmbBdy5J6OZty_7xS-xcxU5V_Wy5ShzlBbzUULjuvJPjD1Fog/s400/Jessamy.JPG" border="0" /></a> Yes, the book is called <em>The Body is the Barometer of the Soul</em>. It contains pearles of wisdom such as "Sore hips? Consider your relationship with your father" and "Sluggish digestion? Maybe you should be letting go of old regrets" and my personal favourite "Smelly feet? This may be due to lack of intimacy with your partner. Shower together as a way to grow closer and save water."<br /><br />Yes, we all left dinner a little wiser.<br /><br /><br /><em>The Review</em><br /><p>I like food, a lot. And I've eaten quite a bit of it in my time. Most of it tastes good, but usually much like something I had last week/month/at an ethnic wedding. This was super yum, and unique. Smokey....tomatoey....not fishy but marinesque somehow. Great textures, popping peas, smooth rice and creamy onion-ness. </p><p>The biggest compliment I can give it is that I've never liked mussels before. ever. I ate them all. Plus prawns: heads, brains, shells, spindly legs included. Crunchy and aromatic and somehow disturbing, but fun. Queen of prawns indeed. Superb effort Joel.</p>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-89859289827163357542010-03-28T10:08:00.010+01:002010-03-28T11:41:11.517+01:00Paella - farewell queen of prawns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFtwLOZlpo7noWog3xyP5iNXaeFLuq7plyp6WPk8WsX0KhRyH7fnRvaY6toZGiER_FA8Ve7AbmpXpaTnjcckx19B5HjyZ4506T4nxMBCpYkBCjsRzbok78W03qXGhUP4ufD99T-IF1Eud/s1600/Paella.JPG"><img id="BLOGGER_PHOTO_ID_5453626072307534450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFtwLOZlpo7noWog3xyP5iNXaeFLuq7plyp6WPk8WsX0KhRyH7fnRvaY6toZGiER_FA8Ve7AbmpXpaTnjcckx19B5HjyZ4506T4nxMBCpYkBCjsRzbok78W03qXGhUP4ufD99T-IF1Eud/s400/Paella.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJp2DS35YxnWoD50kRFxSju-dddZO40HxIaZJpI761Cvsxu1K9AmwugsC-Bm5aRJGU4PDkdU66qeDOKtjrCJRfgyKnbWk9AxCFLhBrd_iHWtWAMZUh9KiXO9hoUqWsABznHtqZ6h79Yb-/s1600/Paella.JPG"></a><div><div>A dinner to farewell a dear friend as she embarked on a future with no script.<br /></div><div>Paella, a fitting farewell.<br /></div><br /><div>Oil and salt produced sweet, translucent diced onion and garlic. End of season de-seeded tomatoes were added together with smoky roasted red peppers and lemon wedges. Sweet paprika created a red background to which the real star of the dish was added, saffron, the stigmas of which had been infused in shellfish stock. Rice came next with more of the salty stock and parsley stalks offset the intense orange sunset filling the pan.<br /></div><br /><div>As the rice reached al-dente, fresh green peas bounced their way into the steaming pan. And then came the sea creatures: mussels, prawns and baby squid all played a part in lifting a pan of rice into a pièce de résistance.<br /></div><br /><div>Parsley to garnish and lemon wedges to serve.<br /></div><br /><div>At the table we had a iron woman with quads of steel, a Irish fly-in and out (four hours in Melbourne are always best spent eating in order to avoid 3,500 feet hunger pangs), a guy that can't be trusted in the presence of a smoke machine, a young lady with executive power and Jessamy, the original HLB.<br /></div><div> </div><div>Good luck with the horses, the grizzly bears, the maple syrup and the cowboys.<br /></div><div>Verdict to follow.</div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-67227177297090503582010-03-22T07:48:00.004+00:002010-03-22T08:57:46.855+00:00Paella<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1TgqlT4ruY-lL3_867ntc5L_gGToaJZFAaqrkq-icY3nsWDPern6aqFeU7PNkScUOWX2Y9X_LtwX-GeVeBE9oByVZZrRZBKfsiL3ApAXZMOwv-8bbgtbFylrnZk9VSracwdnsmF8eSxQ/s1600-h/Saffron.JPG"><img id="BLOGGER_PHOTO_ID_5451363024877224226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 184px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1TgqlT4ruY-lL3_867ntc5L_gGToaJZFAaqrkq-icY3nsWDPern6aqFeU7PNkScUOWX2Y9X_LtwX-GeVeBE9oByVZZrRZBKfsiL3ApAXZMOwv-8bbgtbFylrnZk9VSracwdnsmF8eSxQ/s320/Saffron.JPG" border="0" /></a> Saffron.<br /><br />Covered the streets of Rome to welcome the triumphant return of the Emperor Nero.<br /><br />Enjoyed at Roman orgies as a broth to ensure Venus, the goddess of love, could be worshipped, energetically.<br /><br />The colour of choice for Buddhas robes.<br /><br />And most importantly, the founding flavour of the Paella.<br /><br />A dinner party with only one course. Paella.<br /><br />Sunday 30 March 2010. 7pm.<br /><br />To reserve a seat at the table, email me <a href="mailto:globalgobbler@gmail.com">globalgobbler@gmail.com</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I1xi8XDhEm4y8LDXXpdGJxPCP6UBOjv5X5xyjdWTopXCvPrEJGU-XRzxwAzhCoVrr1yH3ttBDolu-xx4upIEyoTnAkup0oYSBLiluJqqsiPM1ZQ1Ffoz4JZVFsiDuF61TtSHzDDRzYYj/s1600-h/Saffron.JPG"></a><br /><br /><div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-30353782972787498762009-05-25T08:12:00.005+01:002009-05-25T08:34:20.385+01:00Catering in 24 hoursMy first foray into catering took place at a friends exhibition titled <em>The Future is Neon Bright</em>.<br /><br />Might give myself more than a day to prepare next time.<br /><br />I could never have pulled it off without the help of MJ, Becki and Linda. Others deserving an appreciative beverage include Jessamy, Jordan and Croz.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC6fe6M7PgT-etoJ4Mg9nzSnDzjCrRtVnnZoAJNzyb-gBvbN_9FBV2Iu2oEuCbzgxEy8BCq2K0dGukF1Ite8HoFER8jQ-TYHh0dUymxWF-WBS4P5XT3QaIhjdo4qnMEhiyyiBsLsR7qer/s1600-h/Strawberries.JPG"><img id="BLOGGER_PHOTO_ID_5339659956362044658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 101px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC6fe6M7PgT-etoJ4Mg9nzSnDzjCrRtVnnZoAJNzyb-gBvbN_9FBV2Iu2oEuCbzgxEy8BCq2K0dGukF1Ite8HoFER8jQ-TYHh0dUymxWF-WBS4P5XT3QaIhjdo4qnMEhiyyiBsLsR7qer/s320/Strawberries.JPG" border="0" /></a><br />Strawberries macerated in mint and lemon juice with a sweet balsamic cream<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4yED_VgHkJJdpuTpZiJ3HAW_HD1WczqzusyjzMkMCPj2bKahaQhREz0Y_KaRO8rVeBaPTSedF2ehR4OijGS8lNXRj4H4pt6SA_JdfTNrlIAHcpmS-l9qOoUe7nNblMlF40uE9R5m5Qaa/s1600-h/Persimmon.JPG"><img id="BLOGGER_PHOTO_ID_5339659953765721794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 250px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4yED_VgHkJJdpuTpZiJ3HAW_HD1WczqzusyjzMkMCPj2bKahaQhREz0Y_KaRO8rVeBaPTSedF2ehR4OijGS8lNXRj4H4pt6SA_JdfTNrlIAHcpmS-l9qOoUe7nNblMlF40uE9R5m5Qaa/s320/Persimmon.JPG" border="0" /></a> Persimmon wedge draped in brie and wrapped in prosciutto topped with honeyed crispy sage<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2vMSZVQPiK9HYfvU6ClkhLHZJFSjhvkh2_WavLu6aue_Dn5ObiCVZKiwCnmNa08SVeNJu2H64bzlMScRRRlZy9LO1GcGyiNb9bxWUHitWNEKZf1vUD4ZbJOSP5sf3bJQcjZE2oozJWS7/s1600-h/Beets.JPG"><img id="BLOGGER_PHOTO_ID_5339659947839794290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 148px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2vMSZVQPiK9HYfvU6ClkhLHZJFSjhvkh2_WavLu6aue_Dn5ObiCVZKiwCnmNa08SVeNJu2H64bzlMScRRRlZy9LO1GcGyiNb9bxWUHitWNEKZf1vUD4ZbJOSP5sf3bJQcjZE2oozJWS7/s320/Beets.JPG" border="0" /></a><br />Rosemary roasted beetroot skewered with goats chevre resting on crushed walnut lines<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_b2rhd48MGxWvbZAC0iCzJbJo7rEkqUJNs9NUFJFhXUFbgy6BaEXqa5hYBi5VAC-VCNOTQ_K9xC8c8MgkTb_zdVnTq5pJfjQVaXCUKFJxru8p39PkkTsdSP9VbzBSKfkMzW-gnSS3WopW/s1600-h/Chicken.JPG"><img id="BLOGGER_PHOTO_ID_5339659942983687874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 97px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_b2rhd48MGxWvbZAC0iCzJbJo7rEkqUJNs9NUFJFhXUFbgy6BaEXqa5hYBi5VAC-VCNOTQ_K9xC8c8MgkTb_zdVnTq5pJfjQVaXCUKFJxru8p39PkkTsdSP9VbzBSKfkMzW-gnSS3WopW/s320/Chicken.JPG" border="0" /></a> Ras el hanout spiced shredded chicken with currants, lemon and toasted almonds served on Turkish bread<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dfXEUWRFB0Ts277jBgCLL2zAqrbH5XQrvLts2RleoIiwQmF1U0ywj_hlQENP2FzNSqc9XSsGXW_g7s6gPVhVM5-64d_DGPqy75P-dlePJxlBzjlrzSqQit161qZEodXPpv4EvPQoMu8M/s1600-h/Carrots.JPG"><img id="BLOGGER_PHOTO_ID_5339659945079749378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dfXEUWRFB0Ts277jBgCLL2zAqrbH5XQrvLts2RleoIiwQmF1U0ywj_hlQENP2FzNSqc9XSsGXW_g7s6gPVhVM5-64d_DGPqy75P-dlePJxlBzjlrzSqQit161qZEodXPpv4EvPQoMu8M/s320/Carrots.JPG" border="0" /></a><br />Dutch carrots and parsnip spears roasted with maple syrup and served with Nigella-spiced Dukkah<br /><br /><br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0id87tMkTFjWsZ4N7AAGnUpunrCr2CcWMqTU3Q8hQPvWd4prGNlEFfHjSpA3HT4Z1u3ZRh-sZORPcVlIjZD9ipQIW1dpjhSLiHVYtEwmescEAS1ypnVmm_Vd96tRpa6UWEoNldc-hFD4/s1600-h/Mushrooms.JPG"><img id="BLOGGER_PHOTO_ID_5339658794317943842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 101px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0id87tMkTFjWsZ4N7AAGnUpunrCr2CcWMqTU3Q8hQPvWd4prGNlEFfHjSpA3HT4Z1u3ZRh-sZORPcVlIjZD9ipQIW1dpjhSLiHVYtEwmescEAS1ypnVmm_Vd96tRpa6UWEoNldc-hFD4/s320/Mushrooms.JPG" border="0" /></a> Baby mushrooms filled with a roasted red pepper, white sherry vinegar pesto and thyme<br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnOI6nxOXqGOylTVSAQFOScrdFm1xyrjBQVQtENJnOzABtc8ND1SrnXpCVuRkVUl_iH2uGL35iMbDaOqWTt9qXSLkxMTgP2DoqiOIzuLeA9ghPhHfCHcU-pCm1Zko-VCtBZq7QWc2X6Df/s1600-h/Cheese+table.JPG"><img id="BLOGGER_PHOTO_ID_5339658786808394850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 228px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnOI6nxOXqGOylTVSAQFOScrdFm1xyrjBQVQtENJnOzABtc8ND1SrnXpCVuRkVUl_iH2uGL35iMbDaOqWTt9qXSLkxMTgP2DoqiOIzuLeA9ghPhHfCHcU-pCm1Zko-VCtBZq7QWc2X6Df/s320/Cheese+table.JPG" border="0" /></a> Edible design – a palette of Milawa cheeses on canvas with fruit and nut accompaniments<br /><br /><br /><br /><br /><br /></div><div> </div><div> </div><div> </div><div> </div><div><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFnfCHjItKuO6aNHPuzDabG-sqDOReXy2mOle1u4zaxDcPNdqn1RsO_Fo0u6_HiMzPQ2up9FaraAJlbjxPBjuueYkZ5WWeGUlaCAo7gaWTgnN38UZwttr11e3QPv21YMcxlGA7S9GozFf/s1600-h/Cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5339658782928755234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFnfCHjItKuO6aNHPuzDabG-sqDOReXy2mOle1u4zaxDcPNdqn1RsO_Fo0u6_HiMzPQ2up9FaraAJlbjxPBjuueYkZ5WWeGUlaCAo7gaWTgnN38UZwttr11e3QPv21YMcxlGA7S9GozFf/s320/Cupcakes.JPG" border="0" /></a> Coconut lemon cupcakes iced with <em>The Future is Neon Bright</em><br /><br /><br /><br /><br /><br /><br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7eMaa5WfKsilGByNz0ZnwH2Bign0duK9lgGYYiuh3tiatFxSdUFlD8CQp0c15zPaqUW0iXgAMlbtgn0ey9UxFnHtOGFA6y7_zWoUecZ1wggFClPOwokjuj_hgojH_dTFQhsLEUVc76T8/s1600-h/Cupcakes+-+black+and+white.JPG"><img id="BLOGGER_PHOTO_ID_5339658779274482434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7eMaa5WfKsilGByNz0ZnwH2Bign0duK9lgGYYiuh3tiatFxSdUFlD8CQp0c15zPaqUW0iXgAMlbtgn0ey9UxFnHtOGFA6y7_zWoUecZ1wggFClPOwokjuj_hgojH_dTFQhsLEUVc76T8/s320/Cupcakes+-+black+and+white.JPG" border="0" /></a><br />Chocolate brownie cupcakes iced with <em>Black + White</em><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLi4H7lc3mrv6BCzEC7J8YTJytQen9dGsqA0sekB9ZakXmunZSZxaVOpumTN3o3m9Rf6LnwdfA9_5BXTBQ-TuixGQ8ZGgW7a-hQ2WuKhYBCWGj8fwS_0JRkN1fD7PxW5XjYCRBPJX73eh/s1600-h/Carrots.JPG"></a><br /><div><div>Stay tuned for the launch of a new high end catering operation. Perfect for the recession. </div><div> </div></div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-68822076344551578722009-05-05T03:13:00.006+01:002014-08-03T19:37:02.699+01:00Master Chef Australia - The Poached Egg Guy<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDTd-dXXyH-Hsdwpd9vcXFOcBAPJKv-lvGY_vCR7Gqf7XwXmF97m3SGnQSRKvN8N6H9wf0bPGBwSz7e4TI0VN4_tZpIG4xwFuLPrKiMIb9C7born-_5wNanWTUZ7lZoSTYZnmfIxkPhr0/s1600-h/Master+Chef+-+"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDTd-dXXyH-Hsdwpd9vcXFOcBAPJKv-lvGY_vCR7Gqf7XwXmF97m3SGnQSRKvN8N6H9wf0bPGBwSz7e4TI0VN4_tZpIG4xwFuLPrKiMIb9C7born-_5wNanWTUZ7lZoSTYZnmfIxkPhr0/s320/Master+Chef+-+%27the+poached+egg+guy%27.jpg" id="BLOGGER_PHOTO_ID_5332201137459642434" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><strong>Not quite a MasterChef?</strong><br />
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I made it through the tastings, the pressure tests, the mystery boxes and the invention tests. But it was the humble egg that got me knocked out. And the ongoing inability to cry on-demand also played against me.<br />
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Anyway - I had my time in the sun, chopping more fingers than onions, getting creative under the glare of the cameras with George telling me to 'clean up this mess, yeah?'<br />
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My 15 minutes may have passed but the recipe that got me through will live on in kitchens around Australia (unlikely).<br />
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<strong>Blackened corn topped with shredded chicken and a poached egg.</strong><br />
<em>Ingredients</em><br />
Chicken breast<br />
Sweet corn<br />
Egg<br />
Currants<br />
Garlic<br />
Lemon<br />
Spices (cumin, paprika cinnamon, salt, pepper)<br />
Herbs (flat-leaf parsley, mint) Olive oil<br />
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<em>For the chicken</em><br />
Bring deep pan of water to a simmer with 3 cloves of garlic, a few stalks of parsley, salt and juice of half a lemon. Submerge chicken and poach for approx 10 minutes. Remove and rest on plate then begin shredding into strips using a fork. Place chicken shreds in a bowl and add lemon zest, handful of hydrated currants (place currants in cup of hot water for 30 min until plump), chopped parsley and mint (more parsley than mint), spices (more cumin than paprika and more paprika than cinnamon - maybe 1-2 tsp of cumin…and enough salt and pepper) and good olive oil - lots of the stuff. Go crazy on it and mix through until the chicken mixture becomes moist.<br />
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<em>For the corn</em>Rub corn cob with oil and season with salt, pepper and cumin. Place in oven and grill for around 10-15 minutes until corn kernels begin to blacken.<br />
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<em>For the poached egg</em>To poach the perfect egg, crack the egg onto a large spoon, such as a serving spoon, and gently lower into boiling water with a splash of vinegar if available. Immediately turn the heat down to a simmer and continue to hold the spoon while using another spoon to gently cover the egg (quinelle style) so the whites begin to whiten. Continue this process until the egg firms up and then allow it to slide off into the water to finish the cooking process - this final stage will only take 10-20 seconds.<br />
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<em>To plate the dish</em><br />
Shave the blackened corn off the cob and top with the shredded chicken. Carefully place the poached egg on top of the shredded chicken, dust with toasted cumin powder and finish with a squeeze of lemon juice. Garnish with shredded mint or parsley if you feel like it. Allow the yolk of the poached egg to 'dress the dish' as described by Matt Preston.<br />
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Enjoy with friends who don't wear cravats and forbid the use of the expression 'chop chop' or 'bags of flavor' or 'this is the most important dish of your lives.' Enough, back to my audience of two at home in Melbourne.</div>
Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com3tag:blogger.com,1999:blog-7533527706244071188.post-23231910008852957822009-04-07T14:35:00.013+01:002011-10-03T11:15:40.194+01:00Lunch of Gods - SardinesIn the fading days of summer I promised a couple of my favourite gentlemen the highly revered beauty from the sea. The humble sardine. Raised to new heights and worshiped.<br />
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A run and swim in the salty waters of Port Phillip Bay was the perfect preparation for the feast. KR took out the run, JB took on the sting rays while BM was too busy searching for the elusive red mullet.<br />
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</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Next up - gazpacho (tomatoes, peppers, garlic, lemon juice, olive oil, soaked toasted ciabata, sherry vinegar)</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchreFUVbxTSvw7mPDL-VcoDaKzy3volP5L3O42-DnVqc2npm8pjHPAbpIE-9O0MEpNKhqI5g87fkgZlamqH3rrjRjjktAbVZfU6bqX2vVhwYFPXmjsgX6cfRCKPy0udbuEC9AiUrxbhpx/s1600-h/Gazpacho.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322107591711349810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchreFUVbxTSvw7mPDL-VcoDaKzy3volP5L3O42-DnVqc2npm8pjHPAbpIE-9O0MEpNKhqI5g87fkgZlamqH3rrjRjjktAbVZfU6bqX2vVhwYFPXmjsgX6cfRCKPy0udbuEC9AiUrxbhpx/s320/Gazpacho.JPG" style="float: left; height: 265px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>And of course - the sardines. Served on garlic rubbed toasted sourdough with aioli, rocket and lemon.</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtxZ3BH3HwhE4ajxYSClnblrU2epeGHhKQ6G-DZ60_3sHq2ZRa-_M_UTPrAMthYgDbPGNb1XHGoTw5HKmxiY1XLr_KxVn9-av69-cy_4ImLoubYnBaHbWPgC_5QyNHTp5gZ4DnJGge_id/s1600-h/Sardines.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322107586264545666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtxZ3BH3HwhE4ajxYSClnblrU2epeGHhKQ6G-DZ60_3sHq2ZRa-_M_UTPrAMthYgDbPGNb1XHGoTw5HKmxiY1XLr_KxVn9-av69-cy_4ImLoubYnBaHbWPgC_5QyNHTp5gZ4DnJGge_id/s320/Sardines.JPG" style="float: left; height: 277px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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<div>Serve with cerveza while the salt dries in your hair.<br />
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</div></div></div></div></div></div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com5tag:blogger.com,1999:blog-7533527706244071188.post-34935988448475048102009-04-03T23:05:00.002+01:002009-04-03T23:19:55.620+01:00Master Chef - Mystery Box - The Review<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI4tf61TL8PaJG6ysfjpQ6XxG1pp9oTtXHhVJBLx7exWlHCZp7R9HIChocYEqlM_ssC2vEGeLDbc5ccU-vDgc1ipwH44lddk2TO8wmP0NLvgLKCE3gAXXD1blYAla9cmWEq-83uc-qAv-/s1600-h/Jess+Ho.JPG"><img id="BLOGGER_PHOTO_ID_5320590340309162418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 185px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI4tf61TL8PaJG6ysfjpQ6XxG1pp9oTtXHhVJBLx7exWlHCZp7R9HIChocYEqlM_ssC2vEGeLDbc5ccU-vDgc1ipwH44lddk2TO8wmP0NLvgLKCE3gAXXD1blYAla9cmWEq-83uc-qAv-/s320/Jess+Ho.JPG" border="0" /></a><br />J Ho<br /><br />Ageless<br /><br />Maker of all things salt. Most famously, the Salted Caramel Tart ™<br /><br />Who would you trust more, someone with a crane or someone with a sharp knife?<br /><br />Thanks for the review undercut – too kind of course.<br /><br /><em>The Review</em><br />Was it worth the battle?<br /><br />The onion, the weather, the strange clucking animal with a disproportionately sized brain?<br /><br />Well, luckily there were no onions involved and everything else was impressively creative, despite Joel asking for a harsh review. Oh, and the weather surprisingly didn’t throw me into oblivion, so, I might as well get to it.<br /><br />First, the potato; presented as a rosti with rosemary oil and a white anchovy. There is a sign of someone who can cook (or possibly someone who can eat), and I believe that is someone who isn’t afraid to use salt. The rosti itself was a good platform for the anchovy and the oil, and despite what you usually get with rostis, not greasy. The only thing was that the rosti was too starchy and could have benefit from being rinsed in cold water after being grated.<br /><br />The brussel sprouts were probably my favourite. Very simple and clean by being pan fried and served with crispy prosciutto, roasted hazelnuts and pan fried sage. The presentation of this became a little tricky, but negotiated in the end between a smash-pile and a bridge. The flavours themselves were very straightforward and, in lack of a better way to put it, ballsy. The saltiness of the prosciutto was cut by the freshness of the sprouts, which still held their crunch and mellowed by the nuts.<br /><br />The next course I think was unconsciously presented. That sentence, though vague, can be explained. So, rocket, blackened corn, chicken which has been poached and shredded with raisins and a hard-boiled egg was presented as a nest; kind of fitting since, if you think about it, we were eating the mother and its unhatched spawn-ovum (not that this egg belonged to this particular bird). The chicken was a drier than Joel would have liked, but the corn and the egg hid that quite well. Quite a mild dish that followed such a gutsy second course, but its subtlety was appreciated.<br /><br />By this stage, I was getting full, so I didn’t get to finish the dessert. Figs were cooked in a filo pastry with thyme, served next to salted-caramel walnuts and a goats cheese and vanilla icecream, presented in the skins of figs. A very impressively constructed dish, as pointed out, a play on a cheese board, so of course I liked it. The pastry was subtly sweet and ended with a savoury tone with the thyme, which went well with the salt from the walnuts and the goats cheese icecream. It seemed that no combination in this could go wrong, and had the textures and temperatures covered on all bases. The only thing is that the walnuts could have benefited from being toasted before covered in caramel, but that is only personal preference. Though, when I am full and keep going back, you know you have a gold star.<br /><br />Oh, and I should probably mention this was all cooked on an electric stove and the oven broke. So, I say, thanks kid. I’ll come back when it is raining a second shower over me and blowing me sideways.Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-47101048644030015582009-03-22T07:40:00.006+00:002009-03-24T05:15:37.944+00:00Master Chef - Mystery Box<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIYbaoLnncJhcElIbDBSOsLyWgeVUkN5POYtu451chFof1nFr1BgrwkijwAfd_Zqp3mm-Iiy1W3ZFFZrMV7MIRf3lzhThlEu4mUDjpRy8pSRHygSBcP8b5ilPt2X2bSP1ZoYC_pBFVfvQ/s1600-h/E.JPG"><img id="BLOGGER_PHOTO_ID_5316186361320051106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIYbaoLnncJhcElIbDBSOsLyWgeVUkN5POYtu451chFof1nFr1BgrwkijwAfd_Zqp3mm-Iiy1W3ZFFZrMV7MIRf3lzhThlEu4mUDjpRy8pSRHygSBcP8b5ilPt2X2bSP1ZoYC_pBFVfvQ/s320/E.JPG" border="0" /></a><br /><p><em>E</em></p><p>Potato and lemon rosti served with white anchoy, rosemary oil dusted with paprika<br /></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmiMCxXjTbcD457WuLDE6dS4vt2JtnCF4TYXdvoLpppsEFg82gzmQCpnBabpKzDgTpaNkaHRPiYsIp6jjQwVCGc4QR-tlIAagjyGg9_eRtJbTpkaTmElgfUi1fNWWcDpNbgYD8AXeeJ-O/s1600-h/S.JPG"><img id="BLOGGER_PHOTO_ID_5316186358839684338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmiMCxXjTbcD457WuLDE6dS4vt2JtnCF4TYXdvoLpppsEFg82gzmQCpnBabpKzDgTpaNkaHRPiYsIp6jjQwVCGc4QR-tlIAagjyGg9_eRtJbTpkaTmElgfUi1fNWWcDpNbgYD8AXeeJ-O/s320/S.JPG" border="0" /></a><br /><br /><br /><p><em>S</em></p><p>Brussel sprouts pan fried in butter and sage lemon and served with crispy prosciutto and roasted hazelnuts<br /></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkByuk4-cOlEDWz3JSxupeR6RQcmeX2GRdlQieu2KeChZqwRxGdrO3Oc4mM0LnD-rIwmBQt5782DeGVkoNlUFosX39Hw9AV0rxcw1f5l6HZF2YvzhjZJtMDlgXjkKAshcQ40XxAq9z2Xct/s1600-h/M.JPG"><img id="BLOGGER_PHOTO_ID_5316186349054475138" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 246px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkByuk4-cOlEDWz3JSxupeR6RQcmeX2GRdlQieu2KeChZqwRxGdrO3Oc4mM0LnD-rIwmBQt5782DeGVkoNlUFosX39Hw9AV0rxcw1f5l6HZF2YvzhjZJtMDlgXjkKAshcQ40XxAq9z2Xct/s320/M.JPG" border="0" /></a><br /><em>M</em><br />Poached chicken shredded with currants, roasted roasted almonds, flat leaf parsley, mint and a middle-eastern spice blend served with blackened sweet corn soft (hard...) egg and lemon rocket<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HkXJH-FPxKpi9CuOHnyPnEPDcl5YLCK-fWKxmb8uyuUF1QeuxRMM_6IbB5ym2EklFuoj2-rd_rFUQRkdmrmwJScreFQDoqxiB-NWs5bX3Q8B1jLVMfGqHJUXIRpZ-JK7CQG-Vs3Bzumg/s1600-h/D.JPG"><img id="BLOGGER_PHOTO_ID_5316186342713848162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 259px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HkXJH-FPxKpi9CuOHnyPnEPDcl5YLCK-fWKxmb8uyuUF1QeuxRMM_6IbB5ym2EklFuoj2-rd_rFUQRkdmrmwJScreFQDoqxiB-NWs5bX3Q8B1jLVMfGqHJUXIRpZ-JK7CQG-Vs3Bzumg/s320/D.JPG" border="0" /></a><br /><em>D</em><br />Fresh figs baked in filo with thyme and honey served with salted caramel walnuts and figs filled with goats cheese vanilla ice cream.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosfUHKeNn1WKOzrjVVmHbIFn3oyqIVdkQfcXNSffBmFcVx7jav5uhQpf-lN1zJYSJQMEGxAzXYvoCzkozPM8SjTWB7BZj6PPQBuRVeyk8iCRMLleEIJYdDWNANs9VV_FVWUa9AvxoUyvV/s1600-h/D.JPG"></a><br /><br /><br /><br /><br /><br /><br /><div>The review to follow...<br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9af0gomv96N9ADhP3f8Rw39LrYME9ZpSrdCDdOw8aX8xjZIMcdVRAmkNgJUUowoScy89O1mPSSBwpL1Dkba-5jyp6kvFYN3_g5PvhIJUPZc2kJJErHf4LUlykALq2znIQ4adFBTYpFhW_/s1600-h/S.JPG"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyU7OVdDutszMMRKX57RuklFNoGlpx43C_-J7T5tIaKIKTQPsofor_yHhrQKxxSM1ysEi0xsfsWoYdLv9zn1lLPzFDJxz2JDwVdYFAY7s5cy_Znz8nFeFb1SE4U8ukpuHS9ET2TDrVGlj/s1600-h/E.JPG"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-41371659757494472062009-03-12T06:01:00.005+00:002009-03-12T06:43:24.992+00:00Master Chef - Mystery Box<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-PqmmUYNffyYgKs_LEUegKVMuqhrHogHTtODgE65XgR_IElXbcv4dq4uT6GdT8RZFr96PZJ85wqvKEwxlIPAGFNyqZUS5XGWNM6FE-D7sjX0ycYd538Xf-jKLdPLT6T8JtvEVLuYx99c/s1600-h/Box.jpg"><img id="BLOGGER_PHOTO_ID_5312180932868313426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 280px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-PqmmUYNffyYgKs_LEUegKVMuqhrHogHTtODgE65XgR_IElXbcv4dq4uT6GdT8RZFr96PZJ85wqvKEwxlIPAGFNyqZUS5XGWNM6FE-D7sjX0ycYd538Xf-jKLdPLT6T8JtvEVLuYx99c/s320/Box.jpg" border="0" /></a>The mystery ingredients for the next Global Gobbler menu - Master Chef style...<br /><br /><em>E</em><br />Potato (Potato, a mans vegetable - as George Calombaris would say*)<br /><br /><em>S</em><br />Brussel sprouts (Brussel sprouts, from Brussels - GC)<br /><br /><em>M</em><br />Chicken (Cluck cluck - GC)<br /><br /><em>D</em><br />Figs (Figs worked for Adam right? - GC)<br /><br /><span style="font-size:78%;">*When we were doing the challenge, GC introduced our mystery ingredients with a byline as i've done above. The apple introduction was a laugh, valid point though, apples are "yummy"...</span><br /><br />What to create from these mystery ingredients...<br /><br />I'll have the timer going, the cameras focused and the host smiling, I might even try chopping onions again, without the blood loss sustained in the Master Chef studio...<br /><br />Will I make it through to the next round or have to tearfully face the cameras and go home with a big fail??Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com4tag:blogger.com,1999:blog-7533527706244071188.post-56856377774130467212009-02-24T05:59:00.003+00:002009-02-24T06:19:34.702+00:00Master Chef - top 50<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1cfNnqZNO8kRUP6lXsCQduk6c8UG_7dDvzUGeZ7xtsKfy9Nn2-fhEudkOYBPolFIFb6ovBY_98UedQ5lKYu13XUp8D15Eg48A2EU5AWYB4U2tS8hzNDil6Muwto3x5V9td5CZVOKCG_p/s1600-h/MasterChef+fortunes.JPG"><img id="BLOGGER_PHOTO_ID_5306239779117950066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1cfNnqZNO8kRUP6lXsCQduk6c8UG_7dDvzUGeZ7xtsKfy9Nn2-fhEudkOYBPolFIFb6ovBY_98UedQ5lKYu13XUp8D15Eg48A2EU5AWYB4U2tS8hzNDil6Muwto3x5V9td5CZVOKCG_p/s320/MasterChef+fortunes.JPG" border="0" /></a> A week in Sydney to battle for the title of Master Chef.<br /><br />And what a week it was - quality food (cooked by us, not the catering company), quality people (with the odd exception) and great TV (Channel 10 editing has a bit of work to do...)<br /><br />So top 35 for Global Gobbler. Questionable given my inability to chop onions...<br /><br />A menu inspired by the "Mystery Box" challenge - without pork - will follow shortly.<br /><br />Let's hope the guests are as honest as the judges...although all cravats will be banned...Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com3tag:blogger.com,1999:blog-7533527706244071188.post-44320633756301398122009-01-30T04:42:00.004+00:002010-04-30T20:30:19.009+01:00Master Chef - Take 2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42uRQj7a1BdTRrtUd9QuyXq3uswRwUEZ-jYP3YrQdc_wyOb0u0raFhKKZHJeaQOJfvcx6S-mbgkW_3MvtbIUUJ3lJbde2w0St0Cr9MbcyrQHbLqJrsQTT4kYuCRnQvOW_Mn-3KdbrOj3B/s1600-h/DSC_0047.JPG"><img id="BLOGGER_PHOTO_ID_5296943647442811650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 101px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42uRQj7a1BdTRrtUd9QuyXq3uswRwUEZ-jYP3YrQdc_wyOb0u0raFhKKZHJeaQOJfvcx6S-mbgkW_3MvtbIUUJ3lJbde2w0St0Cr9MbcyrQHbLqJrsQTT4kYuCRnQvOW_Mn-3KdbrOj3B/s320/DSC_0047.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolFLTO0D-WkcTQRxWQNIbWB4pD_wUJBN_xWV8LB10DNEkAqK9PcYQsaPZjXSYO5LI73zJDpdxgo6cm81ha42L4qdWLHq7VjRxHelgZoMVhWJltaIMOdEdHiCgRB0lq8Dc4K-dFZka5wyv/s1600-h/Audition+2.JPG"></a><br /><br /><div></div></div><br /><p>Three dishes for Messrs Preston, Calombaris and Mehigan at MasterChef audition - day 2.</p><p></p><p>White gazpacho served Martini style with a toothpick of grapes.</p><p>Cannelini beans cooked with saffron, chorizo and thyme.</p><p>White witlof layered with aioli, marinated red peppers and white anchovies.</p><p>The food stood up apparently. The personality didn't. Advice from the judges: "More footy, less yoga, yeah?" Ha, thanks George.</p><p>No photos (cameras weren't allowed during filming) but MasterChef begins on Channel 10 in April/May and Global Gobbler may show up if the 'character' making spherical peas doesn't hog all the air time ; )</p>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-86024193244994120172009-01-29T02:34:00.003+00:002009-01-29T02:41:23.692+00:00Master Chef - First Take<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJfDIptoF5vxKltGiYSdh2scjsA0kMivtglTc5vvniLi23MQsxKGNZRX8Y9nQi4TxVrHykt9YnGOkP1YQsSFiit9kjkvENXkw-37YK3xSx7IV8CSBcOZNt_1b7NUrrg93ucG8QUJpLsG/s1600-h/MasterChef.JPG"><img id="BLOGGER_PHOTO_ID_5296538693091140722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 318px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJfDIptoF5vxKltGiYSdh2scjsA0kMivtglTc5vvniLi23MQsxKGNZRX8Y9nQi4TxVrHykt9YnGOkP1YQsSFiit9kjkvENXkw-37YK3xSx7IV8CSBcOZNt_1b7NUrrg93ucG8QUJpLsG/s320/MasterChef.JPG" border="0" /></a><br /><div></div><br /><p>A success. Soft pappardelle. Pungent pesto. Sweet confit tomatoes. And creamy labna with toasted pine nuts.</p><p>Through to round 2 of MasterChef...</p>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-9492390868748812702009-01-21T12:10:00.003+00:002009-01-21T12:26:58.068+00:00Master Chef - First Take<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOeuD2fjV4o0rSraXYB9FLWR1FWOM6WRlmYZqzjPJcyQ8PQsmfpEqPzPl4d9w0My3OdOMSt2VZxnQPg64i2nawhgYxUAZFjBmm4QABxhFw0iMEHklt881jclyD8dGYGgzgP2r8dbrg9Y9/s1600-h/Basil.JPG"><img id="BLOGGER_PHOTO_ID_5293720652104532514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOeuD2fjV4o0rSraXYB9FLWR1FWOM6WRlmYZqzjPJcyQ8PQsmfpEqPzPl4d9w0My3OdOMSt2VZxnQPg64i2nawhgYxUAZFjBmm4QABxhFw0iMEHklt881jclyD8dGYGgzgP2r8dbrg9Y9/s320/Basil.JPG" border="0" /></a><br /><div></div><br /><p><em>First and only course</em></p><p>Homemade pappardelle tossed with freshly made basil pesto and topped with confit Roma tomatoes and homemade labna (yogurt cheese) coated in roasted pine nuts and thyme.</p><p>Basil and tomatoes from the garden (c/o JB's Vegie Patch - installing vegie patches across Melbourne. For enquiries call Joel or Jesse on 0438 329 218 or 0407 712 921. <span style="font-size:78%;">Marketing plug ends</span>.) </p><p>Pasta from my Marcato pasta machine.</p><p>Labna made from Greek yogurt.</p><p>Global Gobbler takes on the masses.</p>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-852370880536404382009-01-17T03:11:00.003+00:002009-01-22T03:52:49.360+00:00Pasta - 1st attempt - the review<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhR-nub-j0QQ4zq2c5sHi4g4QvP70dVuQfChJ41iWgmzb2-bjOGut9YbZzozRAUKPcvpmO-4UGdN10i2zJC5RZfUMk5RrrgZgvrDhjfuyty7UcAfGSdF3ntvSVCM9QdnFPXuy3at9Z5PL/s1600-h/guests.jpg"><img id="BLOGGER_PHOTO_ID_5292095512862686530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 146px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhR-nub-j0QQ4zq2c5sHi4g4QvP70dVuQfChJ41iWgmzb2-bjOGut9YbZzozRAUKPcvpmO-4UGdN10i2zJC5RZfUMk5RrrgZgvrDhjfuyty7UcAfGSdF3ntvSVCM9QdnFPXuy3at9Z5PL/s320/guests.jpg" border="0" /></a><br /><div>Smiling happy people - review enough I think. A great group of people with many hidden talents.</div><div>-Jesse for pulling off the Don Burke beard.</div><div>-MJ for her photographer's eye.</div><div>-Jess for being most photogenic.</div><div>-Sarah for turning vinegar into wine.</div><div>-Jordan for his sense of justice.</div><div>-Annalise for seeing through Jordan's sense of justice.</div><div></div><div>These talents combined to produce an unforgettable game of Pictionary. The highlights being 'Pearl necklace', 'Pamela Anderson' and 'Psychiatrist'.</div><div></div><div>Pasta II is already taking shape...</div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com1tag:blogger.com,1999:blog-7533527706244071188.post-66729167570769077682009-01-12T03:46:00.003+00:002009-01-12T04:44:42.622+00:00Pasta - 1st attempt - post-mortem<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mZ5vv8Vydo0QwusBHK2Dp_KPSLOxflNH13oAEqfnefYpHCDU8BnO4Dt_IGo2Dn7H2teYwUNbzKWDD1I6wKhFDI2YttriwwosfFRN3NWQKwX3DgLJ2mTOwCD_inGUsow5C8ZWQ8K1VxZf/s1600-h/Entree.JPG"><img id="BLOGGER_PHOTO_ID_5290252914370598626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 235px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mZ5vv8Vydo0QwusBHK2Dp_KPSLOxflNH13oAEqfnefYpHCDU8BnO4Dt_IGo2Dn7H2teYwUNbzKWDD1I6wKhFDI2YttriwwosfFRN3NWQKwX3DgLJ2mTOwCD_inGUsow5C8ZWQ8K1VxZf/s320/Entree.JPG" border="0" /></a><br />Loved the prawns with sidekicks of crispy sage and hazelnut salt.<br /><br />Sourdough with honey and balsamic feta was ok - bread needed a good soaking in oil though.<br /><br />Anchovy, almond and orange zest 'arrangement' was interesting - in a bad way...<br /><br />Nice way to kick off the night - a plate full of prawns would have broadened smiles around the table.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQkZeS7olQV2V6n47XrhgbH8QXkXUHR5HNDm3wYalQ31wJZy-4buuqA0wcZZWapl4u6P0vkvsEFVV9fUPF-hhTSmyQvTtWLs3G6b48PJHfe7xNFkh6_xzz_NrvYFIp0o8r7QUamg_cIZL/s1600-h/Main.JPG"><img id="BLOGGER_PHOTO_ID_5290252908132137762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 210px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQkZeS7olQV2V6n47XrhgbH8QXkXUHR5HNDm3wYalQ31wJZy-4buuqA0wcZZWapl4u6P0vkvsEFVV9fUPF-hhTSmyQvTtWLs3G6b48PJHfe7xNFkh6_xzz_NrvYFIp0o8r7QUamg_cIZL/s320/Main.JPG" border="0" /></a> Home-made spaghetti. The taste is almost fruity rather than simply a plate of carbs. The walnut, tomato and roasted pepper sauce was luckily subtle and the buffalo mozzerella with basil lifted the whole dish.<br /><br />Pomegranate, zucchini ribbon and parmesan was an experiement that worked. Sweet, creamy and sharp.<br /><br />Almost a shame to put anything on the pasta - some extra virgin, garlic, salt and pepper. Love match.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihlk3uaiozN0WwYue4RZmBHyeIabH9vaPBnZldCn86P9-7pVtEopjBmL725blgsSquLxEMFWF6gzgIQpoqdDVEdiyaXgPIf5r2JwW-tAAEjah8Ow1-IBdAIabB0DfA8cr00s0om1qP1WI/s1600-h/Dessert.JPG"><img id="BLOGGER_PHOTO_ID_5290252906039039474" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihlk3uaiozN0WwYue4RZmBHyeIabH9vaPBnZldCn86P9-7pVtEopjBmL725blgsSquLxEMFWF6gzgIQpoqdDVEdiyaXgPIf5r2JwW-tAAEjah8Ow1-IBdAIabB0DfA8cr00s0om1qP1WI/s320/Dessert.JPG" border="0" /></a> A sharp, almost too sharp, lime curd - overdid the lime juice a little I think... And if you can't decide between sour cream, yogurt, mascaporne or cream - give quark a try. Whipped with vanilla bean and topped with lime zest.<br /><br />The food was good, the people were better.<br /><br />On the night I fell in love with my Marcato pasta machine.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CELq8wYL_Vu5m6H5sezYwD6Q6LNmbAY3mv1HDQX8U5XNPb3FutkQM4XIv2NZkxrj3-wKQ0aAh5Iy-RpAB5pz3PRWNn5E8Kv3mBon0W8n8e9Pu0KArpSFuwErcujpzEY-9q8S95dYvJAY/s1600-h/Dessert.JPG"></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngub4RxzV2QDhfc2qF01VqnyETzxEHEtBH84H5MPXo977wWq1NjFTp5qjdPw9qirFdlrvUF5dEFtd_HsEJujOAL1RO2HFcNs4IvWfUzr2aVSXLkPGA2ndEPayYq0t9SaG7MCAoNmBRBTN/s1600-h/Main.JPG"></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljIeGRq87u-5n8P4b2nMfsJV5Psx8eQO2VyD10qho5gCtL_mw_DcbQtOpRM2hf4S0mIqU60L8Aesf7IiVHCtI3XYxJ35YDlFE8MeghiEcS61UaOYoda-2UMV3fqJqi7BFYxPbBk58JzeV/s1600-h/Entree.JPG"></a><br /><br /><br /><br /><br /><br /><div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-67382265450728090012009-01-06T04:50:00.002+00:002009-01-06T05:27:10.326+00:00Pasta - 1st attempt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqckagtX2HWrB8iRyQ1ShOvhtZgVgZjAHW2TLjsy7Uh5SsM3YggRKt8duonhM8-ezj1O_Crdw50sJftmDDRaGRVOUCmpbgN2CD9AnrkePV7PzHd9ufIYG1prUhS1yQr152fNA4pdKfP9Z6/s1600-h/Spaghetti.JPG"><img id="BLOGGER_PHOTO_ID_5288039074019732994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqckagtX2HWrB8iRyQ1ShOvhtZgVgZjAHW2TLjsy7Uh5SsM3YggRKt8duonhM8-ezj1O_Crdw50sJftmDDRaGRVOUCmpbgN2CD9AnrkePV7PzHd9ufIYG1prUhS1yQr152fNA4pdKfP9Z6/s320/Spaghetti.JPG" border="0" /></a><br /><div></div><br /><p>A pasta machine lay waiting for some attention. The first weekend without plaster on my recently-broken arm presented the perfect opportunity to test it out on friends who would either enjoy the food, or drink enough that it would appear they enjoyed the food...</p><p>No real theme behind the menu - pasta was the star.</p><p><em>E</em></p><p>Rye sourdough topped with feta and crushed walnuts marinated in honey, olive oil, thyme and balsamic vinegar and topped with fresh sliced cherry tomatoes.</p><p>King prawns marinated in sauvignon blanc, lemon juice, sage and olive oil then pan fried and served on wild rocked and sprinkled with hazelnut salt and crispy sage.</p><p><em>M</em></p><p> Fresh spaghetti dressed in olive oil and served with a walnut, garlic, tomato and red pepper sauce and topped with buffalo mozzerella and shredded basil.</p><p>Zucchini ribbon salad with mint, pomegranate seeds, shaved parmesan, olive oil and lime juice.</p><p><em>D</em></p><p>Baked lime curd topped with vanilla bean infused quark, topped with caramelised lime wedge, lime zest and fresh raspberries.</p>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-34951074985956362182008-11-11T23:20:00.007+00:002009-01-22T03:56:57.972+00:00Global Gobbler guest #15 - A cast of 4<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUXziZ5w748ReOIsd2Y1FHWZulcnt0DQztHxrJX8UIsdDb1opFdvGNEuTdg9TeGVLYdbyPMJK3MCBnS7KbBRZVdli-m4W3_kNz4uyZX3yix3kjS3AupO3oroptDZfQE9ioGOeHCtP7Zq9/s1600-h/K++J+J+B.JPG"><img id="BLOGGER_PHOTO_ID_5267545337787356370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 192px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUXziZ5w748ReOIsd2Y1FHWZulcnt0DQztHxrJX8UIsdDb1opFdvGNEuTdg9TeGVLYdbyPMJK3MCBnS7KbBRZVdli-m4W3_kNz4uyZX3yix3kjS3AupO3oroptDZfQE9ioGOeHCtP7Zq9/s320/K++J+J+B.JPG" border="0" /></a><br />L to R: (Princess Jasmine, Mt Everest, JennaAlyce © and a random, malnourished skinhead)<br /><br />A night in Chad was enjoyed by a full-time fairy, a Casanova, a fashionista and sailor who survives on cod and cereal.<br /><br />An eclectic group who survived a journey to the heart of Africa<br /><br />And the stellar review can be viewed below although I am not sure if the meal deserved such generosity - particularly my failed attempt to cook a soft-boiled egg!<br /><br />Until next time. Stay Global and keep Gobbling.<br /><br />(click to enlarge)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeUq8LEQxBTYgpeVtr6TINEIhaPuHpvFUR-RWB90w7B_DDffTXWK2YpUL_BLWyKeJaeRSdmD6mhOXbkXv5X1Iq5HuDiaDrRehbNlomRqsMby5-XnmqHs9UUHtzQTxVpc7_ID8G9AN3VgC/s1600-h/review.jpg"><img id="BLOGGER_PHOTO_ID_5267545329290938194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 258px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeUq8LEQxBTYgpeVtr6TINEIhaPuHpvFUR-RWB90w7B_DDffTXWK2YpUL_BLWyKeJaeRSdmD6mhOXbkXv5X1Iq5HuDiaDrRehbNlomRqsMby5-XnmqHs9UUHtzQTxVpc7_ID8G9AN3VgC/s320/review.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXO3LBS8djQr-HsfUv75knGKILjYCpCG9C99-OW2x6abUzEG_dZLF_8TNvGJEbH6qa0If4lc2lrJSju0uWaSIR2BmLUJLlP1-pM1QyAAsY0R2rviaAxEj99qlhpHC5l3SqER6UZMZAepL8/s1600-h/review.jpg"></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLq0ULCZMBEzlf4aUPmzi-BQLcByLYuKHTfM1lXQroLawb_DVJ2UAKbOgB6_i3ARFzNYNSWk8Sm4Bur_4xDO-DIhb4MNMSFf_fUWnZsRuKIvlOofnI5SwmzmgcDDTZrGKpye7l-n8epnbG/s1600-h/K++J+J+B.JPG"></a><br /><br /><br /><br /><div></div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-51762275522370533522008-10-22T00:09:00.010+01:002009-01-22T03:59:28.185+00:00RIP Chomping on Chad - 18 October 2008<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIna6BKQpR-1KcxC8-bhLMSO8OyS0pNa63syVEwEUw_GzhNUNQO-WIv_n4reTXD0Fv3743Yi7MODJUXCgxeplV-Mk87Bd6DIJumz5UJtzz42NGtVXgRVpd2M9-bGX0mhGTkjbkfmk9Ag5Q/s1600-h/E.JPG"><img id="BLOGGER_PHOTO_ID_5259752231487483442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIna6BKQpR-1KcxC8-bhLMSO8OyS0pNa63syVEwEUw_GzhNUNQO-WIv_n4reTXD0Fv3743Yi7MODJUXCgxeplV-Mk87Bd6DIJumz5UJtzz42NGtVXgRVpd2M9-bGX0mhGTkjbkfmk9Ag5Q/s320/E.JPG" border="0" /></a><br /><br /><em>E</em><br />A great way to start the feast on a cold Melbourne night. Piping hot shards of crunchy bread matched the curry butter and the honey and mint balanced the spicy flavour. Making the bread a little softer would have allowed the butter mix to soak through the bread and given the teeth a break.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CqxePsRul2oU2F52-G4j-I22eGH2fcwu_flQ7UkN1C9BVE14XDLE9ZU7222a9oTQAfqO8KeFS0iarpOuJlVWQUXKT0NzqzQyXQF0IPcm6wx7HKnB7TzuiFYOFTEJN8UDe94AaD_p9QlE/s1600-h/S.JPG"><img id="BLOGGER_PHOTO_ID_5259752238914740114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CqxePsRul2oU2F52-G4j-I22eGH2fcwu_flQ7UkN1C9BVE14XDLE9ZU7222a9oTQAfqO8KeFS0iarpOuJlVWQUXKT0NzqzQyXQF0IPcm6wx7HKnB7TzuiFYOFTEJN8UDe94AaD_p9QlE/s320/S.JPG" border="0" /></a><br /><br /><em>S</em><br />Are soups just a ‘course filler’? The flavour was interesting – three was a crowd though – needed to match peanuts with either tomato or sweet corn. And definitely overdid the garnishing – the squash gave the dish a sweetness but the cashews were a mistake and nigella seeds were simply wrong. Maybe I don’t like soups because you lose the individual flavours?<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpDJcyiv9Djzc7AX5eXiandjjBzYteF2dkeqR-whi8CapJwZOOqpnQFuI7H7hCiQTFTgt5PT7n5vdZYVgXiPWHGTStwToWinXVkfkm1Muqhh3QUL0CsmbQ3aEakaY40xmNi4QYm9wIUS6/s1600-h/M.JPG"><img id="BLOGGER_PHOTO_ID_5259752243739783730" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpDJcyiv9Djzc7AX5eXiandjjBzYteF2dkeqR-whi8CapJwZOOqpnQFuI7H7hCiQTFTgt5PT7n5vdZYVgXiPWHGTStwToWinXVkfkm1Muqhh3QUL0CsmbQ3aEakaY40xmNi4QYm9wIUS6/s320/M.JPG" border="0" /></a><br /><br /><em>M</em><br />Easily my favourite for the night. The subtle flavour of millet combined perfectly with the mix of spices, fresh sage and sweet currants. Salty silverbeet drenched in olive oil was the perfect base and lemon yogurt gave the palate a break from the mild heat. Onto the egg…not too hard to cook a soft-boiled egg right? Sadly yes, two minutes too long yielded a tasty, yet decidedly firm egg….tail firmly between the legs.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qFxRc_WS0cMpn4XW12Xce1aPU1w8XdO2diqy8UAoKRKPoapC2T8zKZFWQ5hOvfBId22OBwTMTjjE4LNCdLIfrbbbswGRhjjlxPdxUFKHuiU5zCecrgUKUfTkF616vbhhyphenhyphenTokP9mUJ3uB/s1600-h/D.JPG"><img id="BLOGGER_PHOTO_ID_5259752246968523106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qFxRc_WS0cMpn4XW12Xce1aPU1w8XdO2diqy8UAoKRKPoapC2T8zKZFWQ5hOvfBId22OBwTMTjjE4LNCdLIfrbbbswGRhjjlxPdxUFKHuiU5zCecrgUKUfTkF616vbhhyphenhyphenTokP9mUJ3uB/s320/D.JPG" border="0" /></a><em>D</em><br />Never quite worked this out in my head. Would it be a cold/hot/creamy/crunchy dessert? And the lack of clarity showed – the pistachio, clove and honey slice had an intense flavour and would work somewhere else – but not with the pear and mint and definitely not with frozen mandarin yogurt (which was ok alone). Joel + dessert in Chad = FAIL. No good having components that work if they don’t sing together.<br /><br /><br /><br /><br />A great crew was on hand for some traditional Chadian cuisine – as always, the company made up for gaps in taste. I promise to make it to Chad one day to test out the melting egg idea with the locals.<br /><br /><br /><br />What next for Global Gobbler? Perhaps another journey to the Mediterranean… stay tuned. GGJoelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-44337733469858489582008-10-14T02:26:00.002+01:002008-10-14T02:38:03.867+01:00Chomping on Chad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iUA-m8EIfoLPpv5xM1Pb9FNlTVorEwQlB2rREwGHWa8Fb8JOpFcvAYj6GHn-IZYyaOenEbSLzQKIll1OHcVZHoTkeEdut1sFS2mCXqHvP7HWfveTLmLiVF-WT0j-yg_4wAtkLv0r0BSr/s1600-h/Ingredients.JPG"><img id="BLOGGER_PHOTO_ID_5256815411858711250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iUA-m8EIfoLPpv5xM1Pb9FNlTVorEwQlB2rREwGHWa8Fb8JOpFcvAYj6GHn-IZYyaOenEbSLzQKIll1OHcVZHoTkeEdut1sFS2mCXqHvP7HWfveTLmLiVF-WT0j-yg_4wAtkLv0r0BSr/s320/Ingredients.JPG" border="0" /></a><em>E</em><br />Shards of millet, poppy and sesame seed sour bread served with curry and date butter, torn mint and drizzled honey.<br /><div> </div><div><em>S</em></div><div>Tomato, peanut, sweet corn and coriander soup served with floating grilled squash, circled with nigella seeds, roasted cashews and chives.</div><div> </div><div><em>M</em><br />Castle of millet with sage, currants, sage, ras-el-hanout inspired spices filled with a melting yogurt egg and served on salted silverbeet and lashings of olive oil.</div><div> </div><div><em>D<br /></em>Grilled pistachio, pecan, walnut, clove and honey slice served with stewed brown pear, mint and lemon zest and frozen mandarin yogurt.</div><div> </div><div>Time to hit the great continent of Africa up for some inspiration. And a chance for millet to make an authentic appearance at the table. I have heard good things about Chad - maybe a stop over next trip overseas. And I was best friends with a Chad in high school.</div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-15254196479555177152008-10-06T23:02:00.005+01:002009-01-22T04:00:52.769+00:00Global Gobbler guests #14 - Josh, Meryn and Annie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo52_bbJpgqRslkWwkbnZW_O6LZ7LTrPNj_I4t4MQzbl0WyVumEJ6VU_oBgc6LnjWn_A9TNCuOo3XVZbOUSIvKk0LCW68Myj6JVLC0ETFzj96-cM2Lca29IfXrKVWdaJynYk0l2PoH3cjE/s1600-h/J+M+A.JPG"><img id="BLOGGER_PHOTO_ID_5254170085517075538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo52_bbJpgqRslkWwkbnZW_O6LZ7LTrPNj_I4t4MQzbl0WyVumEJ6VU_oBgc6LnjWn_A9TNCuOo3XVZbOUSIvKk0LCW68Myj6JVLC0ETFzj96-cM2Lca29IfXrKVWdaJynYk0l2PoH3cjE/s320/J+M+A.JPG" border="0" /></a><br />L to R: (Josh, Meryn, Annie)<br /><br />A vet and a couple of auditors - awesome guests and plenty of passion for lycra and fairways.<br /><br />Thanks for review - improvement opportunities a plenty and plenty of positive reinforcement - that's what you pay consultants for...<br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEanX9jhu5rlppk6V-yGjgmXn4nxzqno7w3ltTjTjzIP1BIbNRQJ2t2lTa_eJ6e4DMym12QTCIWdVUZ6IXlXXyXZsrJ-_5qEfkqQXHVDdyLHJmfvyjyHDyCIaMSW0MDXDoyoFLwSqiQj_G/s1600-h/pass.jpg"><img id="BLOGGER_PHOTO_ID_5254170094361203314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEanX9jhu5rlppk6V-yGjgmXn4nxzqno7w3ltTjTjzIP1BIbNRQJ2t2lTa_eJ6e4DMym12QTCIWdVUZ6IXlXXyXZsrJ-_5qEfkqQXHVDdyLHJmfvyjyHDyCIaMSW0MDXDoyoFLwSqiQj_G/s320/pass.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnvRiTRm1r9-uiAe0KDAyd5tjhkv9Oxq14HPqnLsG00dzfa99FZacm4KAMWCw4wtruH7aPVuiqG2UFoptA3Tgq2SfT7lv18EjSH2mEaPsHA-MWgGtxQJEnOFpIun-5OockgKOy3Fl23j9/s1600-h/DSC_0912.JPG"><img id="BLOGGER_PHOTO_ID_5254170104188933122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnvRiTRm1r9-uiAe0KDAyd5tjhkv9Oxq14HPqnLsG00dzfa99FZacm4KAMWCw4wtruH7aPVuiqG2UFoptA3Tgq2SfT7lv18EjSH2mEaPsHA-MWgGtxQJEnOFpIun-5OockgKOy3Fl23j9/s320/DSC_0912.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Zxa9tuNuKaWmWonvgTRhx-tOKMW69vq3fyGzCJaQVyDE0sUlj5EsXWIPIFpeGYr2Ra-FK7LS6KjdL-PGCoOcjVjjKdn10d9M5QCZLrk8ngqTkxuZkFB0JJV55uBmMLE7syyzsVHqgx0i/s1600-h/DSC_0915.JPG"><img id="BLOGGER_PHOTO_ID_5254170110869565314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Zxa9tuNuKaWmWonvgTRhx-tOKMW69vq3fyGzCJaQVyDE0sUlj5EsXWIPIFpeGYr2Ra-FK7LS6KjdL-PGCoOcjVjjKdn10d9M5QCZLrk8ngqTkxuZkFB0JJV55uBmMLE7syyzsVHqgx0i/s320/DSC_0915.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSW6_rYCP80dBezbQlIe1sLQUc5ptwAdF7BygBnuJpqquIVhwQe2GCFYLF91RmXrPefCE22eO4jgq63orXva1gRKBRMmha9DaOYhePac2jH5RmFsdDi7GNTfMy7ADtkppErM_78_szABK/s1600-h/DSC_0917.JPG"><img id="BLOGGER_PHOTO_ID_5254170123384665426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSW6_rYCP80dBezbQlIe1sLQUc5ptwAdF7BygBnuJpqquIVhwQe2GCFYLF91RmXrPefCE22eO4jgq63orXva1gRKBRMmha9DaOYhePac2jH5RmFsdDi7GNTfMy7ADtkppErM_78_szABK/s320/DSC_0917.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXBerLskqYOQFt9aZsyymSWowJCTfEAeHHC5RoUP0Ofwq-p-55pIFmeoCvXwWnhr3aGEOB4RQq7wlB5V4zKxUiNjMhDQ6hIxa2qTtvKluGAQI5Ezzq8W5EOAb6iQdMy2rM16PMcEwhJM6/s1600-h/DSC_0917.JPG"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs8YOFc-apzKL5ZstGE1ZmsTeX5crwCaFo1t6X6XcCbDs1xma5sl_iqR_HXGOKkRe-09Xcb_utNTLyDadV45SihStwmC7sxmoXcrC47NT5MrmNGJ1UTvYMWH6wg2WJszOD-DYvJkb3dx6/s1600-h/J+M+A.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lB4qXjv9g8zf-cz45R2BW0pPcsurYpoCvtm5LZQ5_nCcZ0OJImo10kbMtqV7VpLdI85OoN4-BTGFI09z6Q_Bpwhu1FADM0ZVgCiKqi6TCjGmvWaqV4om62XudRslR1HH1U4OBd78oSI_/s1600-h/DSC_0907.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9RYDzZsAIhyphenhyphen4BZy4DpkIpUmKXezY0yoq3lRZ_oX24eMgxPBLI0G7CXHTj4H7_-N5fdByF4LK0PF7c-re2Yf42wKornEFC6vZH3x-wlUi4tDEnTMR3giOyvQ2aB9zelfvgxGcysven0os/s1600-h/DSC_0910.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm110U6iV_DPfm92Xmmu6C3me8d4PDa6_-l6YpRT-LaTKJn0dv2LJBNoCgY4wXOgcF3L_qJ0nhZfECWevRRVnclaVbhOrgI45Z4WJqchdi4qhC4nwRciVFATFmhZxf_02zCqIIZAXgVG1S/s1600-h/DSC_0912.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0nlNqbgwopXz82mLM5p3PpwPZrDs5QoTv6pUMljLET5j398Jsqdm5TqvO9U3OclitAi7a8f_qtCNcy_zzfTaUS8cWt4KdLPVtkK-jdjpgutQjW4HJCuEc08Siwgifb8w7lizu7EuWC3z/s1600-h/DSC_0915.JPG"></a><br /><br /><br /><div></div></div>Joelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0tag:blogger.com,1999:blog-7533527706244071188.post-81456185065299939892008-09-01T07:34:00.011+01:002009-01-22T04:04:50.613+00:00RIP China - Year of the Rat - 30 August 2008<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2fhgT04cXSDDuTg15SqV6RnGWOh3Tu89wm4BcuI-gYH9kbUkiO6y37Vr10dNhr23nq8Cwf-1vcc2MF9YG358HwdwXuE2Q2ZNd2rAT-Q0QYNa4QPys9vpya_KyuNY1OA6MTiYP88lYM8Q/s1600-h/T.JPG"><img id="BLOGGER_PHOTO_ID_5240938671525467458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2fhgT04cXSDDuTg15SqV6RnGWOh3Tu89wm4BcuI-gYH9kbUkiO6y37Vr10dNhr23nq8Cwf-1vcc2MF9YG358HwdwXuE2Q2ZNd2rAT-Q0QYNa4QPys9vpya_KyuNY1OA6MTiYP88lYM8Q/s320/T.JPG" border="0" /></a><br />Shot of lychee blended with vodka, lime, mint and sugar syrup.<br /><br /><em>Chef Notes</em><br />Not too sure about this one. Sadly not in lychee season - teach me for not following the 100 mile rule – and it was too early for shot glasses anyway. Vodka, lime juice, mint, sugar syrup and pureed lychees – mix with crushed ice and soda water once lychee season is here.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVk-kT8-EwuGSl2qdD6k6X6Cqc70uS13d9f9rLCeZ36ONGDkcUEAEyEJcrbp_IC6Up-YYrGNw_4qZk138oM8f0NnxG0AabYv8-4nJfNuTcle2F-tnUvAlLBJqlzko4yq4k_HHeZdQmZkQ/s1600-h/E.JPG"><img id="BLOGGER_PHOTO_ID_5240938671335288466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVk-kT8-EwuGSl2qdD6k6X6Cqc70uS13d9f9rLCeZ36ONGDkcUEAEyEJcrbp_IC6Up-YYrGNw_4qZk138oM8f0NnxG0AabYv8-4nJfNuTcle2F-tnUvAlLBJqlzko4yq4k_HHeZdQmZkQ/s320/E.JPG" border="0" /></a> Rice vermicelli, shaved daikon, broccolini, garlic shoots, red peppers, shitake mushrooms, coconut omlette, red onion and black sesame seeds with a sesame oil, rice wine vinegar, chilli and lime dressing.<br /><br /><em>Chef Notes</em><br />Lack of experience with rice vermicelli shone through – don’t think I hit it with enough heat, marinade, and chilli (for my tastebuds anyway). Serving the vermicelli and stir-fry separately didn’t work – what happened to a steaming ‘out-of-the-wok’ experience I had in mind… Less palm sugar, more lime and bok choy - and a rethink on the coconut omlette.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8wXS1PyMwOBbcfiAMK5kUo09iMDK_yC7Hviy8iQZS71M4zih-xBE2s7hSE2Vqu_6_CH9bbmXtc5UTEE52gX8e_Iy6G0GpZKLDdedMLen5mvIIvKe-_EFeP3Qw_V9eeAthlj3I1Jc-lH2/s1600-h/S.JPG"><img id="BLOGGER_PHOTO_ID_5240938676360101634" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8wXS1PyMwOBbcfiAMK5kUo09iMDK_yC7Hviy8iQZS71M4zih-xBE2s7hSE2Vqu_6_CH9bbmXtc5UTEE52gX8e_Iy6G0GpZKLDdedMLen5mvIIvKe-_EFeP3Qw_V9eeAthlj3I1Jc-lH2/s320/S.JPG" border="0" /></a> San Choy Bao of black rice star anise, lime, cinnamon, ginger, soy and honey and encased in wombok wrappers and steamed and served on crushed roasted peanuts.<br /><em></em><br /><em>Chef Notes</em><br />Star anise and black rice – competing for flavour rather than complementing - should have gone with barley as initially planned. It wasn’t delicate but it did challenge the palate. Presentation worked after the swift insertion of rice paper rolls. I think more lime, honey and soy and less star anise will make this dish – roasted peanuts gave it a crunch but could have played a bigger role. Wombok was the star.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7SH4dWLKJcdlRmyBdTUa6d03H2EmzPTXLogrx0EfYOCZd4TBWVcdsx5GWDCf4aqZRTmd2mAZaFsWuYvcxvmxoObVJ8BE6dvlct71EY2ZoG2mqvachHmLyP7-ezXdsk1dgdu8NWmMgda5/s1600-h/M.JPG"><img id="BLOGGER_PHOTO_ID_5240938682934607826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7SH4dWLKJcdlRmyBdTUa6d03H2EmzPTXLogrx0EfYOCZd4TBWVcdsx5GWDCf4aqZRTmd2mAZaFsWuYvcxvmxoObVJ8BE6dvlct71EY2ZoG2mqvachHmLyP7-ezXdsk1dgdu8NWmMgda5/s320/M.JPG" border="0" /></a> Crispy fried spring rolls filled with caramelised oyster mushrooms, roasted cashews, chilli, toasted sweet corn, water chestnuts, spring onion, and red peppers and served with a soy sauce, Chinese chive and sesame oil dipping sauce.<br /><em></em><br /><em>Chef Notes</em><br />Spring rolls fried in coconut oil – made for a fresher result than the deep fried version. The filling was a hit – toasted corn, cashews and creamy oyster mushrooms worked together and the tangy soy, lime and sesame dressing provided the required salt. Perhaps lacking the addition of an animal…<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcaqQpdfley8E5x9Y9F_2dH0kofAj6hQE8XYg13V1OqPI1Ps0JxmrsfYCat_onnEgrKN40g49AWy-Ps53CDd0iPuZzmnh2gxy_fk-upBm59ttORs_h6bH0fpbEfFKim4d8d_2t0sHOUoe/s1600-h/D.JPG"><img id="BLOGGER_PHOTO_ID_5240938684577964930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcaqQpdfley8E5x9Y9F_2dH0kofAj6hQE8XYg13V1OqPI1Ps0JxmrsfYCat_onnEgrKN40g49AWy-Ps53CDd0iPuZzmnh2gxy_fk-upBm59ttORs_h6bH0fpbEfFKim4d8d_2t0sHOUoe/s320/D.JPG" border="0" /></a> Dumplings of sweet potato, red bean paste and Chinese five-spice rolled in coconut and served with coconut custard.<br /><em></em><br /><em>Chef Notes</em><br />Another first time experience – red bean paste…surely food science can create something a little less bland? Chinese spices lifted the overall result but the sweet indistinct red bean flavour remained. Coconut custard made with egg yolk and agar-agar wasn’t quite right – possibly firmer and definitely warmer. Flavour also needed a boost – Vanilla? Dates? Alcohol?! As noted by one of the astute guests – “Could have done with some salt.”<br /><br /><br /><br />Thanks Annie, Meryn and Josh! I know I was a week late for the closing ceremony...<br /><br />Heading into the depths of Africa next - Sudan, Nepal, Mali or the powerhouse that is Chad?? African menu will be unveiled shortly - if you want to score a corruption-free invitation, email <a href="mailto:globalgobbler@gmail.com">globalgobbler@gmail.com</a> for details. GGJoelhttp://www.blogger.com/profile/01155964732704965650noreply@blogger.com0