some recent unfortunate events ..

a very good advice to all bike riders out there .. never ride in the rain! holly cow it hurts like hell when you actually realize how painful it is from an iphone size wound on your knee caused by this stupidity. Yes i crashed .. my bike slipped off the tram lines off Toorongga Road last Thursday when i was driving to uni to do my assignment with some of my mates. I wasn't going fast, probably about 40km/h and was ready to stop at the traffic lights when this car suddenly decides to change lanes, so i changed lanes behind him and before i could notice any beautiful girls around me, i was on the ground. Stood up and felt as if the world just stopped. I looked around and there was my bike lying down flat on the ground with its wheels still spinning. I almost cried when i saw my left side signal lights came off and was lying nicely right beside me. Holy shit that's gonna cost me a bomb. Knowing i probably just annihilated my beloved bike, i was more about worrying how much money i would pay to repair it than my bleeding knee. Came this friendly old guy standing by the tram stop, helping me to the side and so kindly pushed my bike off the road to the sidewalk. He was like my angel. Somehow when i needed help, he magically appeared and i swear i didn't notice him when i was riding down the road. So it was a pleasant experience i would say, fell then rescued by an old man which was a total stranger to me. At least now i know there's still nice people in the world. So the story sort of ends here because i don't really feel comfortable explaining the nasty part of my wound n condition to my readers, since this is my food blog. :) So it has been 6 days since i fell, and my wound isn't healing as quick as i thought it would be. But it seems better. Hopefully ill be able to walk properly by the end of this week, if not .. hospital i go! Hehehez. 

Oh by the way, i wanna take this opportunity to thank my good buddy/great housemate/awesome best friend for my birthday present! CALVIN CHONG ! thank u !!! This guy right here, bought me a book that i always wished i had. Counting the amount of cook books i have now plus many chef biographies and food magazines, i hereby certify myself as a food nerd. I wonder if i will ever want to stop learning.. NEVER! Food is awesome, food is great, food is amazing, food brings people together, food is everything! Ooops i went overboard .. hahaha. My apologies. Oh yeah, so Calvin bought me "Jamie does Spain/Italy/Sweden/Morocco/Greece/ France - by Jamie Oliver" which is a fantastic book! I can't wait to start it after my assignments and exams of course :) So, thanks Calvin !!! 

Yea thats about it guys. If you do want to sign my sympathy sheet to hope for my fast recovery, please do so by sending in your comments. :) Im just kidding .. hahahaha no one actually comments anyway. Is anyone reading this? anyone ? .. someone? I would like to know your existence :) Have a good week guys!

mastering the art of french cooking

Two more weeks and i will be receiving my very own Julia Child cookbook! I can't wait to flip through that 700 page food bible! It will be historic !! Sorry I just got over excited about it, so I decided to share my joy with you guys. Yes yes, i am a food nerdy. who isn't? Hahaha. Who doesn't love good food huh? If you don't and you're reading my blog, i suggest you turn away and just walk away. :) Im just kiddin. 

Bon Apetite!

boeuf bourguignon ala julia child

First recipe to share for the comeback is my personal favourite, boeuf bourguignon by Julia Child. It was seen in the movie Julie & Julia ( a tribute movie to the late Julia Child ) and it sure looks yummy! Ive made it before, and it was awesome. So try it guys and tell me what you think about it! Bon Apetite! 

Recipe:

THE STEW

6 ounce                                       bacon

1 tbsp                                         olive oil

3 pounds                                     lean stweing beef, cut 2 inch cubes

1                                                carrot, peeled & sliced

1                                                onion, peeled & sliced

1 tsp                                           salt

1/4 tsp                                        pepper

2 tbsp                                         flour

3 cups                                         red wine (a full bodied wine)

2-3 cups                                      beef stock

1 tbsp                                         tomato paste

2                                                garlic cloves

1 sprig                                        thyme

1                                                fresh bay leaf

Method:

1. First, cut bacon into 1 1/2inch long slices or whichever shape you prefer.
2. Pre-heat the oven to 450'F or 220'C.
3. Put the tablespoon of olive oil into a large fireproof casserole and warm over moderate heat.
4. Saute the bacon for 2-3 minutes to brown lightly.
5. Remove to a side dish with a slotted spoon.
6. Dry off the pieces of beef (drying the beef with a towel helps better browning) and saute them in the hot bacon oil until nicely browned on all sides.
7. Once browned, remove to the side plate with the bacon.
8. In the same pan with oil, saute the onion and carrot until softened.
9. Pour off the fat and return bacon and beef to the pot together with carrots and onions.
10. Season it with salt and pepper, then stir in flour.
11. Set the uncovered casserole in the oven for four minutes.
12. Give the ingredients a good stir again, and return to hot oven for 4 more minutes.
13. Now lower the heat to 325'F or 180'c. 
14. Remove the casserole from the oven, and the wine. Let simmer on high heat for 1 minute. 
15. Add in the stock so that the meat is barely covered.
16. Add tomato paste, garlic and herbs. 
17. Bring to simmer on the stove, cover and place into the oven and let it cook for at least 2 1/2 hours. 
18. Check after 2 hours to assure its not too dry. If its too try, add more stock. (the sauce should be nice and thick, but not too dry)

Enjoy & Bon Apetite !

back in some chop chop action!

Bonjour ! First of all, i would like to send my apologies to all the readers of my blog for the "missing in action" month. I was very busy with both university and work. Haven't had much time to actually blog and damn i miss it. I am so wanting to blog & blog all day long. There is so much i want to share, so much to tell and so much to brag about. Of course, lots of foodie yummy recipes. 

So lets start off by saying what i actually experienced today in uni. For the first time in my life, i was introduced to a book and movie that made me just so proud to be a cook. I bet you guys heard of it, the movie Julie & Julia and the book by Julia Childs "Mastering the art of French cooking". That movie and book made my passion for cooking bloom like a rising sun from the east, which reminds me why I love what i'm doing so much. Yes, it is one hell of a job, one hard life ahead, but like what Julia Child would say; finding something you're passionate about and keep tremendously interested in it! That is how Julia did it, that is how i will do it. Oh i am sorry, i almost forgot you guys might not have any idea who Julia Child is. You may want to wikipedia it which will provide good information about her. The picture beside is her, real life. Such a passionate cook, who revolutionized every American home with proper French cuisine. It is amazing to see how a simple home cook like her can change the world with pure and simple French cooking. How Julia's famous boeuf ala bourguignon made its way into every American home and into every cook's heart. Simply enchanting.

So when i was watching the movie, which i am now again for the 3rd time today; i had this crazy idea that i want to buy her book and try every single recipe in it in a duration of 365 days like what Julie did in the movie; which was a tribute to Julia Childs. So i am actually aiming to start it next year after my holidays when im back in Melbourne and fingers crossed, it will actually happen.

Final words before i sign off for today, I want to apologize again to my readers for missing in action. I am back for sure. :) Bon Apetite!

iron chef australia audience!

Well, my dream came true today. For the first time in my life, I am watching Iron Chef LIVE on stage! Ive been watching Iron Chef on tv and the internet since couple years back when they started airing it on Food Network ASTRO. I fell in love with the intensity and blood rushing 1 hour competition immediately. Seeing how awesome chefs can be when it comes to creativity with food really amazes me. Probably that's the reason why I am a chef today. hahaha. 

So i bet everyone has heard about Iron Chef from Japan. The culinary giants Iron Chefs, Chen Kenichi, Masaharu Morimoto and Hiroyuki Sakai. They battle out in kitchen stadium where challengers from all around the world will come challenge the Iron Chef to a secret ingredient 1 hour battle to produce 4 dishes or more. Iron Chef then moved to America a couple years back, but unfortunately ratings are not as high as the original one in Japan. 

September 2010, Iron Chef comes to Australia and chooses Melbourne as their shooting spot. A gigantic studio in Docklands to start off with. With local culinary giants, Iron Chef Australia has chosen Neil Perry, Guy Grossi and Guillaume Brahimi to be the Iron Chefs! They are the giants in Australia, with top chef hat restaurants. For more information about them, check out my older post about Iron Chef Australia. 

So, today at 3pm me and my friends, Jeremy and Conan walked into the studio where the kitchen stadium was proudly standing in the middle of the stage. It was just an absolute treat to be there at that time! We were so excited! With a couple of camera shootings and NG's, the competition hit start right about 6pm and ended at 7pm. One hour of blood rushing excitement just can't get any better. Today's secret ingredient was chocolate. Lots and lots of chocolate. Hahaha. 

We were all guessing cheese at first before it was revealed. Hahahha turned out to be the direct opposite. With fountains of chocolate flowing from the choc fountain, giant blocks of chocolate, cocoa beans, cocoa powders and nibs, it was a treat for every chocolate lover out there! Not for me though.. not a big fan of chocolate. Heheh. 

We were also very surprised to see the Chairman Mark Dacascos, who runs the Iron Chef America show. He is so hilarious and good looking in a way. So great to see him there today! "With the words of my uncle .. Ala Cuisine!" - was his famous quote to set the competition off. Hahaha. 

So i had an awesome day today, eye opening and memorable experience! This would be one of my best birthday gift ever! Though its free.. ahhahaha. Cheers!

junior masterchef 2010

The Masterchef show is back in Australia ! And this time, it gets bigger! but in a smaller way. Forget about Adam or Callum, or Marion. We are now looking at small people with big dreams! Yes. We are looking at young talented chefs aging from 8 - 12 from all over Australia competing for the Junior Masterchef title. This kids are just amazing to watch, and it makes the adults a run for their money. You won't be expecting kids food, home cooked food. The kids will amaze you with wow'ing dishes!

Look at them. All young and cute, and who will expect these kids to be cooking in the kitchen. I still remember the days when i was still a kid like them. My grandma will shoo me away whenever im in the kitchen with her. "Don't come here! Go watch tv!" Hahaha. Good old times.

I am quite sad for missing the show which aired tonight on tv. Can't wait to watch it online later on!

I am really looking forward to a great Masterchef season. Oh wait! Junior Masterchef corrected. Hahaha. I hope that one day my kid will be like one of em. Will post up more on the show later on!

healthy eating, smart thinking!

Mums, dads, friends, and family can help children eat healthily!

• Ensure a good intake of essential nutrients by encouraging kids to eat a variety of nutritious foods. 
• Plan ahead and shop for healthy foods. If the pantry doesn't have a lot of junk food in it, it's must easier to limit their treat intake. 
• Always take your own nutritious snacks to school or sporting events. Easy to prepare and healthy munchie ideas include rice crackers, carrot and celery sticks, and pieces of fruits. Sustagen has substantial levels of energy, protein and essential vitamins and minerals. 
• When it comes to cookie time, make sure kids have a glass of milk with it.
• Choose wholegrain foods whenever possible.
• Make sure your kids have breakfast everyday, especially if they have morning sport.
• To encourage your child to drink water, try freezing it in bottles for school lunches and sports, specially during summer. 

mozzarella & caramelised onion risotto cakes

Recipe:


2 tbsp                           olive oil
2                                  onions, halved & sliced
1 tbsp                           brown sugar
1 tbsp                           balsamic vinegar
1 cup                            arborio rice (risotto rice)
2 1/2 cups                    chicken stock
25 gm                           butter
1 cup                            grated parmesan
100 gm                         mozzarella cheese, cut into small cubes


Method:

1. Heat half the oil in a medium frying pan on low. Cook onion for 15 minutes, covered or until very soft. Add sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelised. 
2. Heat remaining oil in a large saucepan on high heat. Add rice and cook for 1 minute. Add all but 1/4 cup of hot chicken stock, stir and simmer on low heat covered for 12-15 minutes. 
3. Remove from heat, add remaining stock with butter, 3/4 cup of parmesan and caramelised onion and stir to combine. 
4. Transfer to a container and keep refrigerated overnight.
5. Preheat oven to 200'c or 180'c fan. Grease a 24-hole mini-muffin pan. 
6. Roll 1 tbsp of risotto into a ball. Using your index finger, press a hold in the center and fill it with a piece of mozzarella cheese. 
7. Carefully roll ball to enclose. Add more mixture if needed. Repeat with remaining risotto and cheese. Sprinkle remaining parmesan over risotto balls. 
8. Bake for 20 minutes or until firm and golden. Cool in pan for 5 minutes, and run a small round-bladed knife around the edge of cakes to loosen before removing from pan. Serve warm.

did you know??

Did you know??

Your morning bowl of cereal can save your life! According to findings from Go Grains Health & Nutrition, recent research has shown that if you eat two to three serves of wholegrains a day, you reduce the risk of developing cardiovascular disease, type-2 diabetes, certain cancers and obesity by a whopping 20 to 30 percent. The amazing wholegrains are also thought to be as effective as drugs in reducing the risk of heart disease. Research indicates that munching two to four serves a day can reduce your risk by about 40 percent. So, it's as simple as having wholegrain cereal in the morning, a wholegrain roll for lunch, a muesli bar as a snack and a wholemeal pasta or brown rice with your dinner. :-) Stay healthy!

pancakes with banana & lime caramel

I've always been a fan of pancakes no matter what flavour it has in it. Pancakes are so easy to make and it goes so well with fruits, especially my all time favourite bananas. With a spoonful of whipped cream and some caramel over the top, nothing gets better. I still recall once having this really really big, i mean BIG pancake in America. It was my breakfast before heading to Atlanta. Pancakes with banana, caramel and raisins. Oh my gawd.. it was the best pancake ever! No one does it better than the Americans. No wonder their obesity rate is sky rocketing every year. :-)

Recipe:

2 tbsp                            shredded coconut

350 gm                          pancake mix (any brand would do)

75 gm                            butter

1/2 cup                          brown sugar

1/3 cup                          lime juice

3 large                           bananas

Method:

1. Place coconut in a dry frying pan and cook, stirring over medium heat for 1-2 minutes, or until lightly golden. Transfer to a plate to cool. (this method brings out the toasty flavour of the coconut)
2. Make pancake batter according to packet instructions. In a lightly greased frying pan, cook 1/4 cupfuls of the batter for 1-2 minutes each side or until golden brown. Set aside. 
3. Melt butter in a frying pan, add sugar and lime juice. Stir over medium heat for 2-3 minutes, or until smooth and thickened slightly. Add bananas and toss to coat. 
4. Serve pancakes with bananas and lime caramel, sprinkled with toasted coconut. 

chicken pie with jus

This pie is actually a Maggie Beer recipe i saw on Masterchef few months ago. I tried it out, and it turned out to be awesome. The light flaky pie crust with the really yummy chicken and mushroom filling makes it a wonderful dish. Beautiful for a weekend dinner meal with your family. 


Recipe:


marinade
1                              whole chicken
1/2 cup                    olive oil
1                              orange, zested and juiced
8                              sprigs of thyme
4                              bay leaf
1 tbsp                       juniper berries 


pie crust
200 gm                     room temperature butter
250 gm                     plain flour
135 gm                     sour cream


filling
250 ml                      chicken stock
60 gm                       butter
2                              garlic cloves, chopped
1 tbsp                       rosemary, chopped
350 gm                     portabella mushroom
30 gm                       plain flour
40 gm                       creme
40 gm                       walnuts, chopped coarsely
1                              lemon, zested
2 tbsp                       oregano, chopped


egg wash
1                              egg yolk
2 tsp                         milk


Method:

1. To prepare the chicken, place all the marinade together in a bowl and rub thoroughly over the chicken and keep refrigerated for at least 2 hours. Best over night.
2. Preheat oven to 220'c. 
3. To make the filling, first roast your chicken whole, in the oven for 30-40 minutes or until juice runs clear when a knife is pierced through. Save the juice from the oven pan for jus later.
4. Remove the chicken from the oven once its done, and let it rest for 10 minutes. Let the chicken sit on the kitchen counter until its at room temperature, or at a temperature that you can start pilling off the meat with your bare hands. 
5. Remove all meat from the chicken and place in a bowl. This could be a dirty job, but the end result is worth it.
6. To make the filling now, place butter into a frying pan, and add garlic, rosemary and then mushroom. Saute the mushrooms until soft or half the size. Add in some olive oil to moisten the mixture up. Add the flour in and cook for 3-4 minutes. This will thicken up the mushroom mixture. 
7. Then pour in the chicken stock and let it simmer for 15 minutes. Stir in the cream, and add the rest of the ingredients in. Season it with salt and pepper and remove from heat once the cream is cooked through and filling looks thick and creamy. 
8. Place filling into the refrigerator and let it cool to room temperature. 
9. To make the pie crust, simply just put all the ingredients into a food processor, or blender and blend until nicely incorporated. 
10. Roll out the pastry with a rolling pin and place over a pie mold. Pierce holes on the bottom of the pie and bake for 10-15 minutes until its golden brown. 
11. Remove the pie and let it cool down. Once its cooled down, put in the filling. Roll out another pie crust and place over the filling to create the top. 
12. Brush with egg wash and bake in the oven until the pie its golden brown. 
13. To make the jus, heat up the remaining juice from the roast chicken on the stove. Add in some flour to thicken it up and pour in some chicken stock. Let it reduce till thick and stir in a cub of butter to make it shiny. 
14. Serve with the pie.

fishies

I came across an interesting fact while reading the Masterchef magazine Collectors Edition. It was about the right fish to pick when you wanna make fish and chips or deep fried fish fillets. You always go to the supermarket and flip through the frozen fish section, and will come across dory fish. Well, that ain't the best choice of fish. Dory has been around for ages, and used widely in many countries as the primary fish for fish and cheaps. Well today is your lucky day as I'm gonna share some knowledge with you about the right fish to pick for the best fish and chips. 

Red Snapper

Barramundi

Flathead

Snapper, flathead and barramundi are all good choices for battered fish. Avoid pink-fleshed fish, such as ocean trout and salmon, as their flavour is too rich. Also, steer clear of very thin fillets, such as whiting, as they are too delicate and will overcook easily. 
Have fun!

cinnamon french toast

Today we go back to the basics of cooking, making one dish that will make your kids craving for more. Our classic breakfast, french toast. Well when you think about french toast, it has been always eggs, cream, sugar, honey and butter. But i recall the times when I was working in America and I had to work breakfast shifts. I have to say, we make the best french toast in town! I never thought french toast could be that delicious. Spice it up and i guarantee you will lick your plate clean! So I am now sharing the recipe with you guys. 


Recipe:


8 slices                            raisin cinnamon bread
1 cup                               cream
1/4 cup                           milk
4                                    whole eggs
2 tbsp                             sugar
pinch                               salt
pinch                               cinnamon powder
1/2                                 vanilla bean / extract 
                                       honey
                                       butter


Method:

1. Mix all ingredients together in a bowl and whisk till incorporated (except honey, butter and bread)
2. Heat up a saute pan with a little bit of butter enough to oil the pan. 
3. Dip the bread into the mixture, and shake off excess liquid.
4. Fry the bread 2-3 minutes on each side or until golden brown. 
5. Serve with honey drizzled all over it and cubes of butter. 
6. Sprinkle with some cinnamon powder.

Tip: You can always use other types of bread to your liking. 

Iron Chef Australia

The Australian culinary world hasn't been shaken as such for decades until now! Iron Chefs hits the shores of Melbourne and Channel Seven confirms the show to go on the big screen starting next month! I haven't  been this excited since watching the finale of Masterchef weeks ago. So the Iron Chefs, who are they?

Far Left: Owner/Chef of Rockpool Sydney & Melbourne - Neil Perry
Middle: Chef/Owner of Grossi Florentino - Guy Grossi
Far Right: Three Chef Hat Restaurant Pond Owner - Guillaume Brahimi


This is gonna be one hell of a show! I hope to get tickets to go see it. Shall not miss this once in a lifetime opportunity to learn from the bests! 

the fat duck

Heston Blumenthal is one of the most innovative chefs in the world and his restaurant ranks as one of the planet's best. It's one of only a handful of UK restaurants ever to receive three Michelin stars- an honour it has held since 2004. In 2005, it was named number one in San Pellegrino's World's 50 Best list and currently sits in third place. The chef/owner has also been awarded an OBE as well as an Honorary Degree of Doctor of Science, from the University of Reading. 
Blumenthal's story could come out of Masterchef. He's a self-taught cook who started out as a photocopy salesman before opening a bistro in 1995 in what was previously a dodgy pub. 
The cutting-edge dishes such as Sound of the Sea (looks like a seashore) served with an iPod soundtrack of waves and seagull cries, as well as the classic dishes with a bent, such as the fragrant Taffety Tart of crisp wafers sandwiching flavours of caramelised apple, fennel, rose and candied lemon. 
I hope one day i get to try out his restaurant in London, maybe even work side by side with one of the best chef in the world. 

berry mascorpone trifle

Oh come on! Who doesn't love Trifle? Its creamy, its rich, its refreshing and it is sooo tasty! I've never had a trifle before until my girlfriend decided to try the trifle recipe from the Masterchef magazine and it turned out to be a fantastic dessert that i bet everyone would love it! It may be a little bit pricy over the ingredients but it is worth a try friends! 

Recipe:

250gm                            frozen mixed berries

100gm                            fresh strawberries

110gm                            castor sugar

2                                    oranges, juiced / 1 zested

10                                  wide sponge fingers (from supermarket)

1                                    lemon, juiced

8                                    ginger nut biscuits, crushed

300ml                             pouring cream

6                                    egg yolks

2 tbsp                             caster sugar

1 tsp                              vanilla essence

3                                    egg yolks

110gm                            caster sugar

750gm                            mascorpone cheese

300ml                             pouring cream

2                                    oranges, zested

Method:

1. Place berries and strawberries into a pot, adding in sugar, orange juice and zest, and bring it to a boil. Slowly simmer for about 15 minutes until the berries are soft. (Be careful as the liquid might overflow due to the sugar content)
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to a boil. Whisk egg yolk, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated.
3. Return the mixture to the pan over low heat and stir continuously until the mixture is thick enough to coat the back of the spoon. (Do not overboil the custard, it will burn easily). Place custard into fridge to bring down the temperature.
4. To make mascorpone mixture, simply whisk egg yolks and sugar until tripled in volume. Add mascorpone, cream and orange zest, and whisk until mixture to almost stiff peaks. 
5. To assemble trifle, place sponge fingers in the base of a 4L bowl, and drizzle with some orange juice and lemon juice. Pour over cooled custard, and top with half of the mascorpone mixture. Add berries, then fruits, then repeat the steps again to create nice layers. 
6. Place the reserved juices in a small saucepan (from the berries) and simmer over medium heat for 5 minutes or until thick and syrupy. Refrigerate once the syrup is thick.
7. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.  

Good info: you can always substitute the berries and strawberries with some of your favourite fruits such as mango, pineapple and apples.

Aphorisms

• The world is nothing without life, and all that lives takes nourishment.
• Animal feed, man eats: only the man of intellect knows how to eat.
• The fate of nations depends on the way they eat.
• Tell me what you eat, I will tell you what you are.
• The Creator, who made men such that he must eat to live, incites him to eat by means of appetite, and rewards him with pleasure.
• Gourmandism is an act of judgement, by which we give preference to things which are agreeable to our taste over those which are not.
• The pleasures of the table belong to all times and all ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.
• The table is the only place where the first hour is never dull.
• The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
• Drunkards and victims of indigestion do not know how to eat or drink.
• The right order of eating is from the most substantial dishes to the lightest. 
• The right order of drinking is from the mildest wines to the headiest and most perfumed.
• Dessert without cheese is like a pretty woman with only one eye.

picked up from "The Philosopher in the Kitchen" by Jean- Anthelme Brillat-Savarin (1970)The Philosopher in the Kitchen

indulgence

"9 out of 10 people loves chocolate, the last person always lies"

new Masterchef 2010!

Adam Liaw celebrates winning the Masterchef season two after defeating Callum in the final round over three stages of competition. The finale show started off with the coming back of the previous eliminated contestants, which i was dying to see my favourite Marion and Claire. Both Adam and Callum started off with a basic skills test and it wasn't surprising to see Adam leading the challenge with higher points. Callum was just a young bloke that has limited knowledge in culinary compared to the 30 year old Adam. So i wasn't surprise of Adam's leading points. The finale moved on to a Invention test where Adam made an outstanding pork dish whilst Callum did some simple yet pretty dish. Based on appearance, Callum's dish was a winner. However, it all comes down to the taste and Adam was spot on. It then came down to a Pressure test determining the next Masterchef of Australia. Adam came out victorious and became the second Australian Masterchef! As well as winning the most popular TV show in the country, Adam also won a book deal, AUD$100,000 and a chance to work along side the country's best chefs. Adam became famous for his old and new world Japanese fare on the network Ten show and says his first cookbook will embrace the fusion. We all wish Adam good luck and hope to see his book soon! 

some cooking notes

Weight & Sizes

• for accuracy, it's better to weigh ingredients rather than use cup measurements.
• fruits and vegetables are medium-sized unless specified in some recipes.

Chocolate

• Cocoa solids give chocolate its flavour. Dark chocolate has a higher percentage of cocoa solids than milk chocolates. Choose from 65% to 85% depending on how bitter you like it.
• Avoid chocolate with added butter oil, as it's not suitable for cooking. 

Cream

There are three types of cream in the market:

• Pouring cream has (35% butter fat)
• Thickened cream has (35% butter fat) contains gelatine and is most suitable for whipping.
• Double cream has (48% butter fat) and is usually for serving as it is. 

Eggs

• I recommend using eggs that are approved by a certified body, or local authorities such as the health department. 
• Always use eggs at room temperature. 
• In most egg recipes, all the eggs used are 59gm (extra large)

Onions

• There are six types of onions in the market:
• Onions: refer to the brown varieties.
• Red Onions
• Spring Onions: are the long, thing green variety.
• Bulb Spring Onions: are the long thin green variety with white bulb.
• Eschalots: are the small, sweet variety with golden-coloured skin.
• Asian Red Eschalots: are the small, sweet variety with pinky red skin available from asian groceries. 

Segmenting Citrus

• Using a sharp knife, cut off the top and bottom of the citrus and place upright on your chopping board.
• Slice the skin away from the flesh using even downward strokes, following the curve of the fruit. 
• Cut away any remaining pith, then slice between the membranes and flesh to release the segments.

Skewers

• Before you thread food on skewers for the barbecue or grill, soak them in hot water for 20 minutes to ensure they don't ignite. 
• You can also use metal skewers, available from kitchen shops. These become very hot, which assists in cooking.

Vanilla

There are three forms of vanilla:

• Vanilla essence: is usually artificially derived in an alcoholic base. A few Australian companies produce natural vanilla essence.
• Vanilla extract: is an extract from vanilla beans in an alcoholic base.
• Vanilla bean paste: is derived from vanilla beans. 1tsp vanilla bean paste is the flavour equivalent of the scraped seeds of 1 vanilla bean.
• Vanilla bean: is vanilla in its purest form. To extract vanilla, split the bean lengthwise and scrape seeds.