Shane Delia’s Signature Dish Event with Dani Valent

Shane Delia’s Signature Dish Event with Dani Valent

This was a very special class I was able to attend with only 10 places available. We were invited into the Maha kitchen to watch Shane make his signature dish – Chicken Kibbeh Tagine with White Fig, Eggplant and Almonds. Which was so delicious I just had to make it myself when I returned home.

Chefs Eat….. Too Cookbooks

Chefs Eat….. Too Cookbooks

I bought all 3 books by Darren Purchese in this series and had them signed. So now I can’t wait to try some of the recipes and I’ll be sharing the photos with you soon.

Chefs Eat Breakfast Too

Anytime Waffles with Bacon and Maple Syrup
Ruby Chocolate Chip Cookies

Chefs Eat Toasties Too

Chefs Host Christmas Too

Easter Eating 2019

Easter Eating 2019

I never need an excuse to eat or cook but I have noticed that I have been eating less chocolate than in previous years of my life. What is going on???? A few years ago when someone would ask me my favourite food I would say Cheese & Chocolate because everything is better with both of these ingredients right? Don’t worry I still love chocolate but I love dark chocolate & I am also having a love affair with Ruby Chocolate too!! My palate always leans to savoury food. YUM!! Last Easter I tried a recipe from Dani Valent’s In the Mix Cookbook a duck liver parfait with a chocolate foam & gingerbread crumbs!! Wowsers!! It was soooooo good!!

So I am officially starting a new Easter tradition (in my belly at least ) and this year I made Tazziberry Hot Cross Buns to go with the same Dark Chocolate Foam (it’s kind of like a mousse) and I made chicken liver parfait which I added tazziberries, truffle & black garlic to the recipe!! I am going to confess to have eaten almost the whole thing by myself over the course of a few days!! And I am not sorry at all!!

Easter Treat – Tazziberry Buns with Chocolate Foam & Chicken Liver Parfait

Speaking about homemade Easter buns, I can not be bothered putting the crosses on top unless it’s made out of something delicious like chocolate or cream cheese YUM!! Don’t be scared to choose your own Easter Bun Adventure when it comes to flavours your imagination is your only limit just use the recipe from the Basic Cookbook & add whatever combination of fruits berries, nuts or chocolates you like. You can see some of my crazy creations here

Tazziberry buns

The next thing I am going to include in my new Easter Tradition is Ellie’s Taramasalata recipe which I hope she will be releasing very soon because it’s absolutely delicious!! I don’t personally see the need to only eat seafood at Easter, I love seafood all the time so I’m happy to oblige.

Chilli Mussels from the basic cookbook are still my favourite served with crusty sourdough bread & homemade saffron butter!! YUM!!

Eloise Emmett recipe for Taramasalata
Chilli Mussels with homemade saffron butter on crusty sourdough bread
Pretty in Pink – Ruby Chocolate Dessert (made by my BEST friend Christine)
Ruby Chocolate Hot Cross Buns
Homemade Chocolates from the In the Mix Cookbook – Chocolate and Honey Truffles, Earl Grey Truffles & Ganache (I used Black Raspberry liqueur instead of the Kirsh)
Chocolate and Honey Truffles and Earl Grey Truffles
Ganache – I used Black Raspberry liqueur instead of the Kirsh
My Favourite Vietnamese Recipes Thermofied

My Favourite Vietnamese Recipes Thermofied

We were very lucky to earn a trip to Vietnam & the Thermomix part lasted for me for 5 days – 3 nights in Hoi Chi Minh City (Saigon) and 2 Nights in Hoi An – I extended with my Thermo friends another 4 days in Hoi An & 4 days in Hanoi & Cat Ba Island (south of Halong Bay). The food was amazing!! I need to get some more of it into my life because 2 weeks was just not enough time to devour it all.

I can’t put my favourite foods in any sort of order, they were all so tasty. Most mornings I loved having Beef Pho (google the pronunciation please, it’s not said how you think it would be) I became addicted to the Vietnamese Iced Coffee served with condensed milk & there was also an egg coffee & a coconut coffee too!! I ate many Banh Mi’s as well, including my favourite Crab one in Hanoi YUM!! Drank heaps of young coconuts & cocktails too!! I just loved the fresh Passionfruit Mojito. And I had a gorgeous chicken & rice with green mango salad twice in the same day!!

Anyway I will attempt to bring to you my favourite recipes from my recent travels & recreate them using the Thermomix of course. I will do as many live video recipes as I can too on my Facebook page. YUM!! I can’t wait!!

Chicken & Rice with Nuoc Cham (Vietnamese dipping sauce)
Thinly sliced partially frozen beef gets cooked when the hot broth is poured over
Beef Pho
Pork Banh Mi ( I didn’t make the baguettes myself this time)
Chicken Rice and Green Papaya Salad
My version of a Vietnamese Passion Fruit Mojito
Green Papaya Salad
Black Sticky Rice with taro & blue matcha ice cream – recipe by Luke Nguyen (We watched him make this recipe at Thermofest)
To Her Core Styling & Instagram Challenge

To Her Core Styling & Instagram Challenge

I love a good challenge and a styling one is always great fun unfortunately it was a busy time for me so I am running very late to get all the photos posted.

Our first challenge was “a beautiful mess” – I was making a leafy thai style salad so decided to play around with the herbs & the dressing for this challenge.

 

Fiona Hoskin – Happy and Healthy for Life recipe for Vegan Lasagne – This challenge was ‘invisible lines’

 

iPhone pic of our strawberry coconut panna cottas with strawberry leaf jelly plated by my awesome friend Fiona Hoskin – challenge is “repetition, repetition”

 

Creamed Spinach Dip – Challenge was “layers”

 

Chicken & Vegetable Soup – Challenge was rule of thirds.

 

Mexican Green Juice – Finding Balance

Campo de Flori Food Styling & Photography Workshop

Campo de Flori Food Styling & Photography Workshop

What another delicious day eating Eloise Emmet’s amazing food along with amazing ingredients right from this very farm in Glen Huon : Saffron & lavender. We also had award winning olive oil served with homemade bread with saffron butter on woodfired whole salmon. Of course I had to make a saffron Basque Cheesecake which just took it to the next level especially when I decorated it with dried saffron petals. The gorgeous ceramics were made by the farm owner Lisa Britzman too, such a talented lady. We had some amazing guests for the workshop too so it made for the most relaxing afternoon. Long table lunch in the in the olive grove is not something I will ever forget and I am truly grateful to have this wonderful experience. Thanks so much to everyone for their awesome contributions.