(12-06-2010, 09:29 PM)crash Wrote: The most exciting new and successful Australian Chefs are playing with new techniques to get food from producer to plate in the shortest amount of time, with the least amount of stress and maximum amount of flavour.
So they decided to use a car to drive to the market? That IS innovative. hahaha I haven't been to Australia, so you'll have to explain this to me a little better. Are the agricultural areas located far from the populated areas? Do Australians ship in a lot of their food from other countries? I never thought of Australia as a big island, so I assumed you grew much of what you consumed.
I think Southern pit BBQ is more influenced by Native American culture than Chinese (but if you wanted to get technical, you could refer to Native Americans as part of the Asian haplogroup). If you really want to get technical, all cuisines descended from our ancestors and their homelands (so I guess we all cook variations of African cuisine handed down from our genetic Eve). And you have to blame the Germans for hot dogs (sausages and frankfurters). We'll take hamburgers (again, seeing the German influence) because I love a good, fresh bacon cheeseburger on a nice roll with homegrown tomato and mustard. Mmm.
People have gotten away from eating fresh foods. We eat too much processed crap. I try to shop around the perimeter of my local grocery store and stay away from all the poison in the middle.
Great post, crash. I was trying to tease the new Aussie chefs, but they can't seem to find this thread. I guess that's what keeps y'all from invading the world.
Ha!
Well it kind of really is that simple. Years ago, much of our fantastic tropical seafood that was caught in Far North Queenslamd was kept on a boat for days, brought to port and frozen, then shipped to Melbourne/Perth/Sydney thousands of miles away where it was defrosted and had the shit cooked out of it until it was as tough as leather and was smothered in some ghastly sauce concoction...
Nowadays it more and likely hits the restaurant withing 24 hours of being caught, often still alive, or at the very least fresh as when it was caught and it is prepared in a way to enhance the natural flavour and texture of the product.
This is a vast country and our climate varies wildly from top to bottom and East to West. Things that are available in some areas are a challenge to obtain in others.
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021
Was that the winds of Tara blowing through? Because it was little more than a quif.
What's your best dish, WOT?
(03-15-2013, 07:12 PM)aussiefriend Wrote: You see Duchess, I have set up a thread to discuss something and this troll is behaving just like Riotgear did.
1 tablespoon olive oil
1 onion, finely chopped
400 grams sweet potato, diced
2 cups water
1 can of pumpkin condensed soup
1 teaspoon curry powder
Salt and pepper to taste
2 tablespoons cilantro, chopped 3⁄4 cup lite coconut cream
1 cup milk
1 dessertspoon corn flour
500 grams fettuccine
500 grams poached Yabbie meat or cooked prawns
METHOD
Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown.
Add diced sweet potato, and stir over low heat for about 4 minutes.
Add 2 cups water and simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder and seasoning, together with chopped herbs. Add coconut cream. Lastly, add cup of milk, mixed with cornflour. Simmer together for five minutes.
Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender.
Bring a saucepan of water to the boil and add the fettuccine. Boil for 10 minutes or until al dente. Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous ladle of sauce mixture and serve.
1⁄3 cup roasted macadamia nuts 1⁄2 cup roasted hazelnuts 1⁄2 cup roasted pecan nuts 1⁄2 cup caster sugar
1 teaspoon cinnamon
6 egg whites
1 teaspoon vinegar
1 1⁄2 cups caster sugar extra
200 ml whipping cream
2 tablespoons 'Wattleseed Mud'
METHOD
In a food processor, chop nuts to large crumbs. Add sugar and cinnamon and process for 15 seconds. Set aside to use as a crust mixture.
Line an open-ended swiss-roll tray with greaesproof paper. Use a little water on underside of paper only, to fix it in position.
Whisk egg whites with vinegar until soft peaks form. Add half the sugar gradually to egg whites, whisking until whites are stiff. Fold in remaining sugar
Using a rubber spatula, empty entire contents of mixing bowl in one clean sweep onto prepared tray. This helps to keep air pockets to a minimum. Spread mixture evenly with a spatula. Sprinkle crust mixture evenly over meringue.
Bake in preheated 300 °F oven for 20 to 22 minutes.
Remove meringue from oven and place clean tea towel or a large sheet of greaseproof paper over top and invert onto a cake rack. Allow to cool.
Trim the four sides with a serrated knife and carefully remove the greaseproof paper.
Whip fresh cream until it starts to thicken. Add 'Wattleseed Mud' and continue to whip until stiff. Spread cream evenly over meringue and roll Pavlova like a swiss roll.
Serve with sprinkled ground nuts.
l have converted to imperial so you can make the Wattleseed Mud
and also temp of oven
'Wattleseed Mud' is made by simmering three ounces of roasted and ground wattleseed in one pint of water with a pinch of salt, until the water is absorbed. Blend the cooked grounds in a blender at high speed until they become a smooth mud-like consistency. Place the mud into a sealed container and refrigerate until needed.
500 g scallop flesh
1 medium sized onion, diced finely
4 to 6 cloves of garlic finely chopped or crushed
1 tablespoon olive oil
100 ml pouring cream
4 spring onions sliced Chinese style (on an angle)
a splash of white wine (50 ml)
1 tablespoon finely chopped chives or parsley
Method
Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add scallops, lightly cook on one side for 20 seconds. Continue to rum and cook for another 20 seconds and then remove from pan.
On medium to high heat, add the splash of white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating consistency.
Add scallops, spring onions and gently toss in sauce for about 1 minute, Place scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley.
Note: This lovely dish can be enlarged by the addition of Prawns and most fillets of fish.
2 small knobs butter
4 thick slices cod or firm-fleshed white fish
8 sets of 1 slice onion, 1 slice tomato and 1 slice lemon (3 mm thick)
85 ml (1/3 cup) white wine
85 ml cream
2 tablespoons chopped wild fennel or dill or fennel tops
Salt and pepper to taste
Method
Place a baking dish over low heat and melt the butter.
Add the fish, and with the help of a spatula, assemble the piles of vegetables all around.
Add the wine and season lightly with salt and pepper.
Place in an oven preheated to 180 degrees centigrade.
After 5 minutes, pour in the cream and fennel, and continue to cook until ready-8 minutes should be enough.
l read this thread and thought wtf.....Crash your a fucking idiot...you have no idea how much work it goes into becoming a Chef..we just don't stand there all day and turn a piece of steak and one day POOF! your a Chef...l studied for years....over the years l have been an Executive Chef l have turned around 173 people into Chef's..they mean so much to me l even buy their black buttons hat and kerchief..l am that proud of them..they spend 4 years with me..l am very serious about my Duty of care and have had to many times say to someone who has wanted to be a Chef..that their nature is simply not up to the pressures of a Commercial kitchen...there is a 3 months probationary period where if they are not happy they can leave and if We are not happy..we can say goodbye...for the first month l watch them Intensely to see if they will be able to make it not only physically but emotionally.....so to just give you an idea of what is required of an Executive Chef and trust me l could make a fortune in America and Britain ....these are the Qualifications l and the Other Exec have:
First Aid certificate
Responsible serving Alcohol
Accredited Training Officer in Hospitality
Accredited Food Safety Officer
Certificate 4 in Food and Beverage
Certificate 4 Commercial Catering
Graduate Diploma Psychology 1
Bachelor Degree Business and Hospitality
l am actually doing this for Lady Cop.....so if you want to fuck with me about your idiotic comments....l won't bother....a lot of work goes into the making of these dishes...days and days of putting the right products with the right sauces and condiments, plus cost and the almighty profit margin must always come into play....so you really have no idea what you are talking about...so shut up....and see if you have enough brains to even prepare these things....l will be back tomorrow to place some more
I just saw all this. Thanks, WOT! Very nice of you to post these.
I may try the crayfish fettucini. It sounds interesting with the pumpkin. (not sure what a yabbie is)
I haven't seen the term "crayfish" used in the longest time (or crawdaddy). It's always crawfish around here.
What kind of curry powder should I buy? I'm not into it enough to grind my own spices and mix up a batch.
(03-15-2013, 07:12 PM)aussiefriend Wrote: You see Duchess, I have set up a thread to discuss something and this troll is behaving just like Riotgear did.
(12-11-2010, 10:13 AM)TheWindsofTara Wrote: A lot of work goes into the making of these dishes...days and days of putting the right products with the right sauces and condiments, plus cost and the almighty profit margin must always come into play....so you really have no idea what you are talking about...so shut up....and see if you have enough brains to even prepare these things....l will be back tomorrow to place some more
Winds of Tara
When you come back tomorrow please post something more innovative than scallops with garlic and a fucking baked cod that a 4 year old could put together.
wiki
Yabby is a name given in Australia to two different kinds of crustacean.
* The Freshwater yabby is a crayfish of the genus Cherax (infraorder Astacidea, family Parastacidae). They are often caught for food. A widespread species is the common yabby, Cherax destructor.
* The Marine yabby is a ghost shrimp (infraorder Thalassinidea), which lives in deep burrows in the intertidal zone. They are used as bait for fishing, especially in Queensland and northern New South Wales. A common species in south-eastern Australia is the Bass yabby, Trypaea australiensis.
The name is derived from the word yabij in the Aboriginal language Wemba. Aboriginals believed if eaten it would increase the male's fertility.
They live in dams, waterholes, billabongs, creeks, irrigation channels, etc (inland "still" waters) of mainland Australia. Originally they were native to the Darling and Murray river catchment areas and other close smaller catchments
To Sally
When you come back tomorrow please post something more innovative than scallops with garlic and a fucking baked cod that a 4 year old could put together.
Well Dear
I don't know if your an Australian Chef....if You are...then off you go....if your not....go to the net and find some that perhaps your 6 year old can put together because you know what....You can do todays....l will come back when l am ready!!!!!
Sorry Lady Cop .l am doing this for you.....but l won't even have an apprentice speak to me like that let alone a fuckwit that probably has bake beans on toast for her dinner
(12-12-2010, 01:00 AM)TheWindsofTara Wrote: Sorry Lady Cop .l am doing this for you.....but l won't even have an apprentice speak to me like that let alone a fuckwit that probably has bake beans on toast for her dinner
Peace and Blessings
Winds of Tara
please Tara, don't just post them for me! only because you want to~~
here's a little chef smiley that might give you a laugh...Tara terrorizing her apprentices!
Big Sal, send that four year old over here to cook. We're having taco casserole. I know she can make it.
(03-15-2013, 07:12 PM)aussiefriend Wrote: You see Duchess, I have set up a thread to discuss something and this troll is behaving just like Riotgear did.
Sally, you should respond to Tara's post with one of your recipes.
I'm not the chef here. If a chef is going to post recipes on a Mock forum then they better do something good. I want to see truffles and foie gras, saddle of wild hare, pork belly, duck breast, roast pheasant, navarin of lamb, and for Christs sake post a good escargot recipe.
![[Image: Zy3rKpW.png]](https://i.imgur.com/Zy3rKpW.png)
