Poutine Canadian Cuisine

Some friends of mine are over in Canada skiing. Howdy!

They’re having a ball. Canada looks great and they have been getting some snow. There’s only one problem…Poutine, a favourite dish of our Canadian counterparts that was actually invented in Quebec.

Ingredients
Chips
Chunky Cheese Curd
Gravy

Preparation
1. Cook chips and place in a bowl
2. Cook Gravy
3. Pour cheese curd and gravy on top

Are you a fan of Poutine?

Why The New Woolworths Logo?

You may have missed but the fresh food people at Woolworths have come up with a fresh logo.

Get use to it because you’ll be seeing it for at least the next generation. But come to thing of it does anyone remember what the last logo was?

This one is just as unforgettable!

A Carrot Tip from Jamie Oliver

Jamie Oliver is a lot nicer than Gordon Ramsay. I know this because I’ve seen them both on TV.

I’ve recently been enjoying recipes from his book “Jamie at Home”.

One of the things that makes this book special is his passion for ingredients, with each chapter showcasing an individual ingredient. He’s a lucky guy to own such a wonderful vegie patch, and he’s got some great tips on growing vegetables and preparing food.

Did you know that you shouldn’t peel carrots? According to Jamie much of the flavour and nutrients in them sits just under their skin, so the best way to prepare carrots is to scrape the skin off with the back of a knife.

I’v also stumbled upon his website at jamieoliver.com and it’s great. There are loads of free recipes up and even more great food tips from the man.

Vegemite Toast…Australia Day Hangover Cure

Vegemite is a treasure to anyone who grew up on it in Australia.

Marmite and other alternatives just don’t cut it, no matter what any Pom tells you!

Apparently Vegemite is actually a good hangover cure. I wouldn’t know because I’ve never had a hangover, but the Vitamin B and Salt content in it helps you return to normal faster.

So if you’ve had you’re lamb and enjoyed a little too much to drink on Australia day this recipe is for you!

Ingredients:
2 slices of bread
Tub of margarine
Vegemite

Instructions:
1. Put the toast in the toaster
2. When browned remove and butter with margarine while still hot
3. Spread a small amount of Vegemite on the buttered toast
4. Slice however you please and enjoy

Have a Lamb Chop this Australia Day

Australia Day is tomorrow, and it’s more than just a day off. It’s a chance to enjoy a tasty BBQ and a few cold ones with family and friends.

Assuming the BBQ is all ready and the coals are warm, why not cook up some Australian Lamb this Aussie day?

From the mouth of Sam Kekovich “You don’t need to be an overpaid pinstripe parasite from a millionares factory, to be truly happy you just need a chop and a cold one”!

Cooking By Numbers

I need to go shopping, my fridge is close to bare! And I decided I wanted to cook something new but don’t want to spend too much on new ingredients.

c00king6ynum6er5 is a great website. Basically you select what food you do have in your cupboard and then it lists recipes based on a % of ingredients you have and also suggests new recipes that require just a few more ingredients.

It’s a great idea, and perfect for when you want to try something new!

Sydney Festival Fast Festival Feasts

As apart of The Sydney Festival 2009 a buffet of tasty Sydney restaurants are offering you a main and a drink for $25.

Throughout the Festival between 12noon and 1pm and/or 6pm and 7pm you can turn up to these restaurants and treat your tastebuds :-)

If you’ve already enjoyed a fast feast let us all know which restaurants you enjoyed!

And I’ll be doing some reviews through the festival too.

Honey…without the mess

Cooking and eating is a messy business, even if you don’t play with your food.

Enter Honibe Honey Drops, 100% real honey, but without the mess.

Food Pyramid - Are You On Top of It?

For most of us the food pyramid is a distant memory from childhood health class, so I thought I would refresh us and now seem like the perfect time with new years resolutions on the mind :-)

Good luck!

Food Sculptures - Amazing

Currently away from the kitchen, so instead I’m enjoying this series of food sculptures which are unbelievable!

Smoked Speck & Eggs Breakfast

Bacon and eggs is a favourite of  mine and somewhat apart of Aussie culture.

This morning I decided to mix it up and replace bacon with smoked speck. Speck is similar to Bacon but differs in taste due to a juniper curing process.

You can cook it the same as you like your bacon, and it tastes great!

It’s also really nice in a meat lasagna, it adds a tasty sweetness to other flavours.

BBQ Pigeon on Skewers

This may be a surprise to most but pigeon is quite a treat in many parts of the world, although it’s not readily available in local supermarkets or deli’s.

I haven’t tasted it myself, has anyone tried it? What does it taste like?

One tip I can give you though, best not to eat city birds, like the ones you see on George St eating Maccas off the ground.

Below is a humorous home video guide to hunting pigeons :-)

I’ll be on the hunt to try pigeon soon and will find a nice recipe to share.

How to close a bag of food without using clips or seals!

Keep your chips crisp!

Lamb, Potato & Pea Goulash

I admit, the ingredients don’t make this one sound to exciting, but this is a really tasty goulash thanks to the combination of paprika and sour cream.

Ingredients
Bacon 100g
Onion 1
Peeled tomatoes 2 cans
Clove garlic 1
Caraway seeds 1/2 Teaspoon
Sweet Paprika 1&1/2 Tablespoo
Lamb Fillet 1kg (you can also use other types of lamb or beef)
Bay leaf 1
Vegetable stock 1 cup (250mL)
Chat Potatoes 450g
Peas 100g (can use frozen peas)
Sour Cream 3 Tablespoon

Preparation
1. Cut the bacon and onion into small peices and the lamb and potatoes into 2cm cubes.
2. Cook the bacon in a big pot with some oil and after brown add the onion and cook for another few minutes.
3. Add the lamb and cook until slightly braised (around 1 minute).
4. Add all other ingredients except for potatoes, peas & sour cream and bring to the boil.
5. Once boiling return the heat to low and simmer covered for around 40 minutes.
6. Add the potatoes and cook uncovered for 15 minutes or until tender.
7. Add the peas (frozen or not) and cook for 5 minutes
8. Stir in the sour cream and cook without boiling
9. Garnish with a little paprika and serve with rye bread.

Cafe Nest - Potts Point

By Rae Mozejko

It’s Tuesday 12:30pm and I have arrived in Potts Point for a meeting. After wandering down the leafy Victoria St looking for a bite to eat I land at the quaint Nest, a small café sprawling onto the street.

A friendly and genuine waiter helps me choose a small dish. Pears poached in ginger and cinnamon with mascarpone on sour cherry toast, accompanied by a pot of fresh earl grey tea. A drizzling of maple syrup and a dusting of icing sugar complete the pear dish sensationally.

Seated around me there aren’t many, however they are an eclectic mix; the young trendy male with horse fur loafers scribbling in a recycled paper diary, the real estate agent in a ‘this means business’ suit, and the heritage listed ladies of Potts Point enjoying a cup of tea, darling.

The sour cherry toast is well balanced with the mascarpone, and the pears and syrup kick in a naturally sweet taste with plenty of bite. Finishing up I am asked if I would care for more, however taken by the quaint but comforting decor I rather enter into a conversation about the creative music endeavors of my waiter and discuss the community feeling behind the feature wall spotted with children’s drawings and local talent.

Pears poached in ginger and cinnamon with mascarpone on sour cherry toast $10

Victoria St Potts Point
Phone: (02) 8356 9505

Chef: Prue Myers