tag:blogger.com,1999:blog-18481991687770841982024-03-21T20:25:26.310-07:00At Robs TableRobhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-1848199168777084198.post-42009041962999042352011-07-05T02:18:00.000-07:002011-07-05T03:19:15.418-07:00Cloudy Bay "Define Your Vintage"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGJrOWojQLh4HyaKFxWIkQE1FeUzJO-seAR4z40BPF-nwS2nXDbFbWB-6et67zBjrm5YP1ujldGea9ZeahTAbfNrVzktRCE14bNm58vMGbuZp1uYI6gkTU1MVF5e9A2Qf8UlOllnm_SM/s1600/XF7T7318low.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGJrOWojQLh4HyaKFxWIkQE1FeUzJO-seAR4z40BPF-nwS2nXDbFbWB-6et67zBjrm5YP1ujldGea9ZeahTAbfNrVzktRCE14bNm58vMGbuZp1uYI6gkTU1MVF5e9A2Qf8UlOllnm_SM/s320/XF7T7318low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625807847559762402" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468J-6ZNfUbS2hi5G-_uqi4W3Udw3B0UbtpsBNPeuki24n9VilRi6e4s8OFpRuTRh3vgwXNNymHkI1WWivWtTlzSVNBJ9MhGKtPKz1I37-womhhVL-ukbAC8bnzUvFshU1J-2UDySny0/s1600/XF7T7439low.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468J-6ZNfUbS2hi5G-_uqi4W3Udw3B0UbtpsBNPeuki24n9VilRi6e4s8OFpRuTRh3vgwXNNymHkI1WWivWtTlzSVNBJ9MhGKtPKz1I37-womhhVL-ukbAC8bnzUvFshU1J-2UDySny0/s320/XF7T7439low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625807849402614610" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWu6FFEJwawVZRSYDT-SZSzIjlFYQM7Hwk8bvvi1wKY9KsHYYKht-MyVgMkmhTmZeUw-YJqdikh5PxKsgZlsdwqryR0r-DjkLxBXydUJsLHOfIrlg5wpiJHt6zBZ0DwOx9BVjJkD5VYs/s1600/XF7T7405low.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWu6FFEJwawVZRSYDT-SZSzIjlFYQM7Hwk8bvvi1wKY9KsHYYKht-MyVgMkmhTmZeUw-YJqdikh5PxKsgZlsdwqryR0r-DjkLxBXydUJsLHOfIrlg5wpiJHt6zBZ0DwOx9BVjJkD5VYs/s320/XF7T7405low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625807846164927874" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJPeWMJ-41hwYmJ4sRZMNwHN6ZRW5Nvoc2su6lgQbcsUMufM4B9cs5gho-jcozzn4HN7XYfyuwhDKTv_ATWWs7WETYRxSx5t5buRPupTDPlEele2XLr0Zd7IYt8pNow0KNbAMF4cd4tM/s1600/XF7T7447low.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJPeWMJ-41hwYmJ4sRZMNwHN6ZRW5Nvoc2su6lgQbcsUMufM4B9cs5gho-jcozzn4HN7XYfyuwhDKTv_ATWWs7WETYRxSx5t5buRPupTDPlEele2XLr0Zd7IYt8pNow0KNbAMF4cd4tM/s320/XF7T7447low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625807838864177714" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueRT20WWtuvGe8FBZp76SfxvR1PCeOy080H85BxoKymez95fijH2t4SxSTdiP1ujrbOoUdiKnM1LossCZpV9JiL9QYuCO_2K-YLNGoEzfi16SryOAVa5ZcyOAOlxiqB5QXr-hCY5IA88/s1600/XF7T7424low.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueRT20WWtuvGe8FBZp76SfxvR1PCeOy080H85BxoKymez95fijH2t4SxSTdiP1ujrbOoUdiKnM1LossCZpV9JiL9QYuCO_2K-YLNGoEzfi16SryOAVa5ZcyOAOlxiqB5QXr-hCY5IA88/s320/XF7T7424low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625807838447624386" /></a> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I'm priveledged to be asked to design 3 canapes for the Cloudy Bay event "Define Your Vintage".</div><div> It was a food and wine matching delight! I had a Cloudy Bay Savignon Blanc, Te Koko and a Pinot Noir to pair up.</div><div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Times New Roman', Times, FreeSerif, serif;"><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; font-style: italic; background-position: initial initial; background-repeat: initial initial; ">"Cloudy Bay</em> Pelorus will be served on arrival. <em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; font-style: italic; background-position: initial initial; background-repeat: initial initial; ">Cloudy Bay</em> Sauvignon Blanc, Te Koko and Pinot Noir will be matched to three types of tapas and the speaker’s journey by chef <a href="http://www.defineyourvintage.co.nz/cloudybay/speakers#robtrathen" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; color: rgb(51, 51, 51); outline-width: 0px; outline-style: none; outline-color: initial; text-decoration: none; background-position: initial initial; background-repeat: initial initial; ">Rob Trathen</a>, of Masterchef fame. George FM DJ Nick Dwyer will host each evening".</span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;">There are three speakers describing their success and choosing their definative year with a wine.</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;">Dan Gosling from Black Box and Department Store fame chose the 2010 Savignon Blanc. I have matched this with - Seared tuna on a crispy sesame cake topped with wasabi caviar.</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;">Cloudy Bay Estate Director Ian Morden- Te Koko Savignon was matched with a scallop sandwich filled with proscuito and mango and infused lemon creme fraiche.</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;">Musician Nathan Haines- 2005 Pinot Noir I paired with a chinese five spice slow roast pork belly, apple and onion veloute and pinot reduction.</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', Times, FreeSerif, serif;color:#333333;"><span class="Apple-style-span" style="line-height: 20px;">Above are a few shots from the opening night.<br /></span></span><div><br /></div><div><br /></div></div></div>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-21850720148254273872010-08-04T20:58:00.000-07:002010-08-04T21:21:54.742-07:00FISH SOUP<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdRp16hhbTZfReGaA9pS6OdhIYNska27Aza5Oi8asgv0-oBaLZADRohAetYwZjUS-jWUGcmD0Muk83_jhVvjyZcmZTwgWvcj5EaakgVSFHjvS8tXRI2unoBsqUXfu3MMlF07Kadtm1Ik/s1600/DSC01474.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdRp16hhbTZfReGaA9pS6OdhIYNska27Aza5Oi8asgv0-oBaLZADRohAetYwZjUS-jWUGcmD0Muk83_jhVvjyZcmZTwgWvcj5EaakgVSFHjvS8tXRI2unoBsqUXfu3MMlF07Kadtm1Ik/s320/DSC01474.JPG" alt="" id="BLOGGER_PHOTO_ID_5501771743646320034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKL1s0Zlr2bzXpaorYlI4jrRqwy2KAxhwQxBHZjvs-VMXX4BdMzS9YgOSUx4XAJYRYaR3JfclVtCWmIxiqm_f9J7T-zsOKHmeNeF9EqjCZQO0h-7PALtMdPnWezqbxuuOXlspKCh3NMg/s1600/DSC01461.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKL1s0Zlr2bzXpaorYlI4jrRqwy2KAxhwQxBHZjvs-VMXX4BdMzS9YgOSUx4XAJYRYaR3JfclVtCWmIxiqm_f9J7T-zsOKHmeNeF9EqjCZQO0h-7PALtMdPnWezqbxuuOXlspKCh3NMg/s320/DSC01461.JPG" alt="" id="BLOGGER_PHOTO_ID_5501771735941055666" border="0" /></a><br /><span style="font-family:verdana;">This fish soup is so delicious and easy to make. Ask your fish monger to give you the fish carcass and make a stock. I also bought a fresh crayfish head which cost only $3! This was the key to this stock.<br />Also put in a touch of saffron.<br /><br />METHOD<br /><br />Fry onion carrot and celery in large sauce pan and sweat. Place in fish bones, crayfish carcass (and any shellfish), then pour over 250ml of white wine and cook out the alcohol. Top up with 2 litres of water and cover and simmer for 20 minutes.<br /><br />Drain liquid and reserve any shell fish and set aside.<br /><br />Add 4 tablespoons of flour and four tablespoons of butter and cook off on a gentle heat stirring constantly. Add fish stock one cup at a time until you reach desired consistancy. Add 2-3 table spoons of creme fresh. Season.<br /><br />Finally add reserved shellfish meat, calamari, fish fillets or any seafood you like and poach gently.<br /><br />Serve with warm bread.<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-44027672202784976932010-06-20T20:31:00.000-07:002010-06-20T20:43:46.128-07:00French Apple pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsf1Jv1ogFRoJQiPCmCmTxnuqBNOOi1bVyeJgShK2FCCM_ivN35uoCHXzDRnoQ5SIPbCJuZRVKyNK1Ag60Bs7fftSBoqHi1rK1XDcnqj5506E-RCC9w8tXa4o-fS2QDHKnO-JZWhJdf4/s1600/XF7T0517.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsf1Jv1ogFRoJQiPCmCmTxnuqBNOOi1bVyeJgShK2FCCM_ivN35uoCHXzDRnoQ5SIPbCJuZRVKyNK1Ag60Bs7fftSBoqHi1rK1XDcnqj5506E-RCC9w8tXa4o-fS2QDHKnO-JZWhJdf4/s320/XF7T0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5485066358099297362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSWHLyrB-SEPS_61ELeaPB0ebnQo0JM37vWd52YxI93ihGeVfWkjEpK4aV_YFUm0Z9BveR3k0C20yJyY9Jin08ErmAXd8-EZQup7Fm2YxFlWMEqDMrwgIcM4AXq_DEU63DpEKpQubsFs/s1600/XF7T0496.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSWHLyrB-SEPS_61ELeaPB0ebnQo0JM37vWd52YxI93ihGeVfWkjEpK4aV_YFUm0Z9BveR3k0C20yJyY9Jin08ErmAXd8-EZQup7Fm2YxFlWMEqDMrwgIcM4AXq_DEU63DpEKpQubsFs/s320/XF7T0496.JPG" alt="" id="BLOGGER_PHOTO_ID_5485066175262919634" border="0" /></a><br /><span style="font-family:verdana;">This apple pie recipe is a classic and very easy to prepare.</span> <span style="font-family:verdana;">I made this over the weekend and is great served with icecream or whiped cream.</span> <span style="font-family:verdana;">We also finished it off the following day with a cup of tea.<br /><br /></span><span style="font-family:Arial, Helvetica, sans-serif;"> sweet short pastry<br /> 1 lb apples (such as granny smith)<br /> 1 cup sugar<br /> 1 egg<br /> 1/4 cup flour<br /> 1 tsp cinnamon<br /> 1/2 cup cream<br /> 3 tb cognac or calvados brandy</span> <span style="font-family: verdana;">if you have it.<br /><br /></span><p><b><span style="font-family:Arial, Helvetica, sans-serif;">Step 1: </span></b><span style="font-family:Arial, Helvetica, sans-serif;">Preheat oven to 375° F / 190 °C<b>.</b></span></p> <p><span style="font-family:Arial, Helvetica, sans-serif;"><b>Step 2: </b>Peel, quarter, cut the apples into slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool.</span></p> <p><span style="font-family:Arial, Helvetica, sans-serif;"><b>Step 3: </b>Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the cream, and finally the brandy. Pour in the mixture over the apples.</span></p> <p><span style="font-family:Arial, Helvetica, sans-serif;"><b>Step 4: </b>Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.</span></p> <p><span style="font-family:Arial, Helvetica, sans-serif;">Serve with cram or ice cream!<br /></span></p>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-56600866409168756842010-06-09T22:18:00.000-07:002010-06-09T22:25:46.351-07:00Mussel Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWzSfHnToR4HjvfSVm54dz-xhuQi3zn1eCfeVQWggNLXgbrordUsxqVHawe85gV4fhRvUCwSuUDfducdn6NKVQTFXkpiwjGmKv3v3A0whq5G6Y9N0vyd7B9innw_biuk8oQ6OPBMLyVI/s1600/XF7T9216low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWzSfHnToR4HjvfSVm54dz-xhuQi3zn1eCfeVQWggNLXgbrordUsxqVHawe85gV4fhRvUCwSuUDfducdn6NKVQTFXkpiwjGmKv3v3A0whq5G6Y9N0vyd7B9innw_biuk8oQ6OPBMLyVI/s320/XF7T9216low.jpg" alt="" id="BLOGGER_PHOTO_ID_5481011699118286354" border="0" /></a><br /><span style="font-family:verdana;">Mussel chowder is so easy to make and is one of the cheapest tastiest soups around.<br />Simply buy fresh mussels from the fish monger steam them with a glass of white wine with the lid on. Onced the shells have opened pull out the beards and chop finely. Then sweat an onion and some garlic -add a diced red pepper, chopped chilli, diced pototo fish stock and simmer till spuds are cooked. Then add the chopped mussels and fresh parsley, corriander, juice of a lime. You can also add coconut milk once it has cooled down. Serve with hot crusty herb bread!<br /><br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-53592964115880218662010-06-02T00:46:00.000-07:002010-06-02T00:55:07.411-07:00OLIEBOLLEN- DUTCH APPLE DONUTS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdRULkoEBZif9u3KyRB91lPzmg_s6UvhH2iLv2TmxVYGNhiVVXNPznkhN01rJGXbV0Zmj_aFiE5X3QR71LKfcQsM_hY62lZ1N9Y3HtNWYIVdHpA60eVl-3wJDvwlD7CGL-EsmQlkNJVw/s1600/olie3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdRULkoEBZif9u3KyRB91lPzmg_s6UvhH2iLv2TmxVYGNhiVVXNPznkhN01rJGXbV0Zmj_aFiE5X3QR71LKfcQsM_hY62lZ1N9Y3HtNWYIVdHpA60eVl-3wJDvwlD7CGL-EsmQlkNJVw/s320/olie3.jpg" alt="" id="BLOGGER_PHOTO_ID_5478081733456233618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyJDa3B5thc-wCQ64HaAhZg5nD1GTyCHLnUqSCoDklNUrbo8nbl8zEsW6-dQq-PbEzkngXo5UuoEOn_EIJ4ycNGIsfUolPZqlOpwcNDH7wZFXKGzjZrMauIJtWE_90uImeSk3ojKMG20/s1600/olie1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyJDa3B5thc-wCQ64HaAhZg5nD1GTyCHLnUqSCoDklNUrbo8nbl8zEsW6-dQq-PbEzkngXo5UuoEOn_EIJ4ycNGIsfUolPZqlOpwcNDH7wZFXKGzjZrMauIJtWE_90uImeSk3ojKMG20/s320/olie1.jpg" alt="" id="BLOGGER_PHOTO_ID_5478081627542578130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7MMxn9J92VT8v93iyl8FE4euSbvxabE5y_s1NcW5GPBn4TfUGr_tveLhxA9Dwt3Xg0ugXLHCoB3enjbLdrGqgZ5RMOdBQ6NSyVYk9YmoGmGlUsRyxGUZLnKfjy4qQsueUzdLhYqMZCc/s1600/olie2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7MMxn9J92VT8v93iyl8FE4euSbvxabE5y_s1NcW5GPBn4TfUGr_tveLhxA9Dwt3Xg0ugXLHCoB3enjbLdrGqgZ5RMOdBQ6NSyVYk9YmoGmGlUsRyxGUZLnKfjy4qQsueUzdLhYqMZCc/s320/olie2.jpg" alt="" id="BLOGGER_PHOTO_ID_5478081507924100338" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-family:verdana;">I visited the Nelson Markets over the weekend and tried these delicious dutch apple donuts called Oliebollen.<br />They are a bit like a deep fried muffin in essence. They can't be good for the waistline but thats why they were so tasty!<br /></span>Oliebllen literally translates as oil balls and are normally eaten on new year's eve and at fun fairs.<br /></span>They are said to have been first eaten by Germanic tribes in the Netherlands during the <a href="http://en.wikipedia.org/wiki/Yule" title="Yule">Yule</a>, the period between December 26 and January 6. The Germanic goddess <a href="http://en.wikipedia.org/wiki/Perchta" title="Perchta">Perchta</a>, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained <a href="http://en.wikipedia.org/wiki/Deep_frying" title="Deep frying">deep-fried</a> dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.<a href="http://en.wikipedia.org/wiki/Oliebollen#cite_note-0"><span></span></a>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com1tag:blogger.com,1999:blog-1848199168777084198.post-8063431433504894672010-05-18T02:14:00.000-07:002010-05-18T03:01:14.135-07:00KISSES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0MAZhMtkMKlDEPXYD4yxKnIWUjEJ_NWKFty7JHOIYmb7LYE7gYG8sbKVonYvKRauubBGTQ220kIQlPiKUKipCUmyTVu92SA6W3J2K5tPMbEsRNxOurXKPIMbaPxH0J_Akh0hsWuoaAw/s1600/XF7T8639low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0MAZhMtkMKlDEPXYD4yxKnIWUjEJ_NWKFty7JHOIYmb7LYE7gYG8sbKVonYvKRauubBGTQ220kIQlPiKUKipCUmyTVu92SA6W3J2K5tPMbEsRNxOurXKPIMbaPxH0J_Akh0hsWuoaAw/s320/XF7T8639low.jpg" alt="" id="BLOGGER_PHOTO_ID_5472537016677723858" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuKujkdfsbxSnd0dzvRY3j1aA0stiMGA4UbmwKv2EFqiTQb6AJu8geEogreP9N0y0CXQXPMUolZ2a9UT-Sh3LlDd4nSoL0-EIVebhRDixL-_3yI1EUfPQ7hCImKRI9CH8Seft9zbKb4M/s1600/XF7T8684low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuKujkdfsbxSnd0dzvRY3j1aA0stiMGA4UbmwKv2EFqiTQb6AJu8geEogreP9N0y0CXQXPMUolZ2a9UT-Sh3LlDd4nSoL0-EIVebhRDixL-_3yI1EUfPQ7hCImKRI9CH8Seft9zbKb4M/s320/XF7T8684low.jpg" alt="" id="BLOGGER_PHOTO_ID_5472537219525502226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljOcOGcEqcoH1X4n_kmfqOztZDdZOUMTUucU5nb9f7eocqNIhw0Ad8-T6TJTO0kxINjdK-UDmDROIcNCERXntuDSecOsRqCTGI_uvsAPbr4PBVtBsfgtoHfA1K0luOnQgaBl8e0PAatw/s1600/XF7T8652low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljOcOGcEqcoH1X4n_kmfqOztZDdZOUMTUucU5nb9f7eocqNIhw0Ad8-T6TJTO0kxINjdK-UDmDROIcNCERXntuDSecOsRqCTGI_uvsAPbr4PBVtBsfgtoHfA1K0luOnQgaBl8e0PAatw/s320/XF7T8652low.jpg" alt="" id="BLOGGER_PHOTO_ID_5472537313093933906" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGgxtNEKSlw0aZ7Gz0j7c4gSeKLslq8mQjgb7dOS6VMS4IrWomyW6ygJ_l8FWrMRI_DYOeVCmqP97tVnrTTPwZjoCaouqo3O5gHc6fqpK0eOvFqtTT4Ivd9lWaIyxgFTmD0RdTkimRfo/s1600/XF7T8699low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGgxtNEKSlw0aZ7Gz0j7c4gSeKLslq8mQjgb7dOS6VMS4IrWomyW6ygJ_l8FWrMRI_DYOeVCmqP97tVnrTTPwZjoCaouqo3O5gHc6fqpK0eOvFqtTT4Ivd9lWaIyxgFTmD0RdTkimRfo/s320/XF7T8699low.jpg" alt="" id="BLOGGER_PHOTO_ID_5472537118918319218" border="0" /></a><br /><br /><span style="font-family:verdana;">When I was a kid I use to love these soft, spongy and jammy treats! They are called Kisses and appeared frequently with cups of tea at Nana's house!<br /><br />I got this recipe from The Edmonds cook book. They are so easy to make and take just 8-10 minutes to bake!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-52262255594982839912010-05-15T01:30:00.000-07:002010-05-15T01:56:12.589-07:00Jeruselam Artichokes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicy5rdKEuVpbMKUgWtYeOjDoXcTrjyXE50nNaeGncvcA7LecT2SoURLElVc5DvD5moaGn9rQqcRi0OIEoHaXCNVZ0Xe8kb-pOsWvB4U_kpVZ6aJFuuHs31Geomf1bQEzMTgRtpzovDqBg/s1600/XF7T8573low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicy5rdKEuVpbMKUgWtYeOjDoXcTrjyXE50nNaeGncvcA7LecT2SoURLElVc5DvD5moaGn9rQqcRi0OIEoHaXCNVZ0Xe8kb-pOsWvB4U_kpVZ6aJFuuHs31Geomf1bQEzMTgRtpzovDqBg/s320/XF7T8573low.jpg" alt="" id="BLOGGER_PHOTO_ID_5471415462644388130" border="0" /></a><br /><br /><br /><br /><br /><span style="font-family:verdana;">It is artichoke season and they have the most amazing unique taste. The taste is like a smokey spud crossed with a parsnip. In fact it is hard to describe because of it's uniqueness. You just have to try them!<br />I bought my chokes from Oratia market this morning and made this beautiful soup!<br />Sweat an onion in butter. Add 500gm of artichokes and 250gm of potato (peeled and diced). Add 300 ml of chicken stock and 300ml of milk. 1 garlic clove. 1 tablespoon of thyme leaves. Simmer for 30 mins then whizz. Add 2 tablespoons of fresh parmesan. Pour into bowls. Sprinkle with parsley and serve with warm turkish bread!<br /></span>Despite its name, the Jerusalem artichoke has no relation to <span style="text-decoration: underline;">Jerusalem</span>, and it is not a type of <a href="http://en.wikipedia.org/wiki/Artichoke" title="Artichoke">artichoke</a>, even though both are members of the <a href="http://en.wikipedia.org/wiki/Asteraceae" title="Asteraceae">daisy</a> <a href="http://en.wikipedia.org/wiki/Family_%28biology%29" title="Family (biology)">family</a>. The origin of the name is uncertain. Italian settlers in the <a href="http://en.wikipedia.org/wiki/USA" title="USA" class="mw-redirect">USA</a> called the plant <i>girasole</i>, the Italian word for <a href="http://en.wikipedia.org/wiki/Sunflower" title="Sunflower">sunflower</a> because of its resemblence to the garden sunflower. Over time the name girasole may have been changed to Jerusalem.<span style="text-decoration: underline;"> </span>To avoid confusion, some people have recently started to refer to it as <b>sunchoke.</b>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-73723764897309702132010-05-13T19:49:00.000-07:002010-05-13T20:00:04.869-07:00Hand made Ravioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs8T63zV1VFACGOObPJsDzYVPbOjY7ObWZLWZQSoDahEcbQLjlaokTfcEBQi4mlOczzORCUum7YiCX5su3axMHX1Maqh2boXVUWwHPd_J-uML7Xbtfk4ZISGtrv-DsM5VpTA94KnRxdE/s1600/XF7T8496(1)low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs8T63zV1VFACGOObPJsDzYVPbOjY7ObWZLWZQSoDahEcbQLjlaokTfcEBQi4mlOczzORCUum7YiCX5su3axMHX1Maqh2boXVUWwHPd_J-uML7Xbtfk4ZISGtrv-DsM5VpTA94KnRxdE/s320/XF7T8496(1)low.jpg" alt="" id="BLOGGER_PHOTO_ID_5470955020743632818" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaTo-yyFFQhKCyTu7fGE3WkVoyLcP_rw9_g2Bi-hRhvWL4JDQAFZJbvlwqKOCWHqbEREmW0PL7Y7K-IbMgTY4rcJosLhLxuSZmVWtVvBzwy4cV1aYsmuEmaSGq1CfdeQmgywHl2xYRbU/s1600/XF7T8502low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaTo-yyFFQhKCyTu7fGE3WkVoyLcP_rw9_g2Bi-hRhvWL4JDQAFZJbvlwqKOCWHqbEREmW0PL7Y7K-IbMgTY4rcJosLhLxuSZmVWtVvBzwy4cV1aYsmuEmaSGq1CfdeQmgywHl2xYRbU/s320/XF7T8502low.jpg" alt="" id="BLOGGER_PHOTO_ID_5470954933108676034" border="0" /></a><br /><span style="font-family:verdana;">There is a new stand at Oratia Farmers Market selling fresh made pasta, ravioli and gnocchi.<br />I bought some roast chicken and thyme ravioli and was excellent. Here are the shots of our meal. I simply roasted some cherry tomatoes and made a sage butter sauce and finished it with parmesan. Will be back this Saturday to buy more!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com1tag:blogger.com,1999:blog-1848199168777084198.post-17328686143249178262010-05-04T01:13:00.000-07:002010-05-04T01:21:00.887-07:00French Macaroons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJF8NjAOpec3pCI_Lig0YUuIf6nXmonnTXw4QZqRSjRZzhKsBedMSCnitGxmggQXVFJLE7gbs0y0PCwJSSMj8ldKgqcngBk3fKKB-KAbhHg3SX5lYC9m7Y-y7pCQ0dB68kjxpy_cHIOaE/s1600/XF7T7923low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJF8NjAOpec3pCI_Lig0YUuIf6nXmonnTXw4QZqRSjRZzhKsBedMSCnitGxmggQXVFJLE7gbs0y0PCwJSSMj8ldKgqcngBk3fKKB-KAbhHg3SX5lYC9m7Y-y7pCQ0dB68kjxpy_cHIOaE/s320/XF7T7923low.jpg" alt="" id="BLOGGER_PHOTO_ID_5467326854835120178" border="0" /></a><br /><span style="font-family:verdana;">Macaroons are incredibly delish! When in Paris do what the parisians do and scoff them. If you want the real m'coy macaroons in NZ try them at the ellerslie markets on Epsom rd. A true Parisian has landed with his kiwi partner and they make real parisian macaroons.<br />I made some last night and devoured them while reading 1984 by George Orwell. A penguin classic!<br /><br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com3tag:blogger.com,1999:blog-1848199168777084198.post-27615673033670559682010-05-03T02:18:00.000-07:002010-05-03T02:24:06.801-07:00Oysters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_oVlEOosxmHrhBrG_BzXn7Uy5v99jNZBjmCzupOHUKXfEoQqT_lobat2YZrJOtUSvplQQo3YnmB6jwHm5wprvHx0OwLt4_zjUChk_edbeY8L-IOObiRqjUJxExLToIczp6ESt9LvZaw/s1600/XF7T8115low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_oVlEOosxmHrhBrG_BzXn7Uy5v99jNZBjmCzupOHUKXfEoQqT_lobat2YZrJOtUSvplQQo3YnmB6jwHm5wprvHx0OwLt4_zjUChk_edbeY8L-IOObiRqjUJxExLToIczp6ESt9LvZaw/s320/XF7T8115low.jpg" alt="" id="BLOGGER_PHOTO_ID_5466972045089891746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsupnHfAVzl0xyM9rqGI2zHl6Za2VpNa93486b0-BxdrZE1JPNk52dEv3U2fL58GBvNswoXJsc8_91lF1aXG96Nxw6XkJi3Ja66aQkn7MJeb29Bj3eOBByFqW5wx96CtcOgXXwwx_hus/s1600/XF7T7994low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsupnHfAVzl0xyM9rqGI2zHl6Za2VpNa93486b0-BxdrZE1JPNk52dEv3U2fL58GBvNswoXJsc8_91lF1aXG96Nxw6XkJi3Ja66aQkn7MJeb29Bj3eOBByFqW5wx96CtcOgXXwwx_hus/s320/XF7T7994low.jpg" alt="" id="BLOGGER_PHOTO_ID_5466971851167057730" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X0ND-7yY1ZNDV2CMhIZq_q5iIgeuFJS7NW0KNIeACL9c1XjEdD46ztebx1cSb2IxQ8drzPPc5LHYhXt1y3iufCijw5h49ozUqh69TRPVEV6zDG3DuLa7iOCeZHep-lwuHKdP-hfd9_k/s1600/XF7T7958low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7X0ND-7yY1ZNDV2CMhIZq_q5iIgeuFJS7NW0KNIeACL9c1XjEdD46ztebx1cSb2IxQ8drzPPc5LHYhXt1y3iufCijw5h49ozUqh69TRPVEV6zDG3DuLa7iOCeZHep-lwuHKdP-hfd9_k/s320/XF7T7958low.jpg" alt="" id="BLOGGER_PHOTO_ID_5466971633732446434" border="0" /></a><br /><span style="font-family:verdana;">I love oysters! Bluff oysters are in season now and they are fantastic! However here are some shots I took of New Zealands beautiful pacific oyster. I rate these oysters with the best in the world!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-73192445540122597582010-05-03T02:06:00.000-07:002010-05-03T02:10:57.884-07:00Masterchef party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHshJx1LozgLThymVgCgRzEjlEZKSyt6SW5YW7tL4XCvNahLcKDkMbezn-JPWrY-CBpz9zlvUOMPx9F0t68rzOU6QasZRuWLPYk-E12z-xeYNo1CFa7bduVnOaupAeJgs6RsD_689lKgM/s1600/IMG_3394.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHshJx1LozgLThymVgCgRzEjlEZKSyt6SW5YW7tL4XCvNahLcKDkMbezn-JPWrY-CBpz9zlvUOMPx9F0t68rzOU6QasZRuWLPYk-E12z-xeYNo1CFa7bduVnOaupAeJgs6RsD_689lKgM/s320/IMG_3394.jpg" alt="" id="BLOGGER_PHOTO_ID_5466968302553784898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2pwpds4Iegzv2KaN8FlJkQK2YFuDW__1H_u3yIRGnQ7-XhixmBiYgE1LzLGZhRslx4GdgOrzapbv7QaX9AmdqqPpZzNtsAY9z2ygXt8upNoZ0BcSvySQIIS_DJrQHbSmeVpbJWYF_ck/s1600/IMG_3392.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2pwpds4Iegzv2KaN8FlJkQK2YFuDW__1H_u3yIRGnQ7-XhixmBiYgE1LzLGZhRslx4GdgOrzapbv7QaX9AmdqqPpZzNtsAY9z2ygXt8upNoZ0BcSvySQIIS_DJrQHbSmeVpbJWYF_ck/s320/IMG_3392.jpg" alt="" id="BLOGGER_PHOTO_ID_5466968167155117810" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdyCHpIUMTN_DnFqcbR53cnuCbJn1AayB-wDk_n4bTh9kAH4fmXdtlOJL9nKcpyE7J7YS-04zsnLmMi-LX8zrJQ56_r-m5y_RHs_cc_j246TZEDSL0oh-hZ6Q14cIeLZIexdBi26KWqU/s1600/IMG_3386.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdyCHpIUMTN_DnFqcbR53cnuCbJn1AayB-wDk_n4bTh9kAH4fmXdtlOJL9nKcpyE7J7YS-04zsnLmMi-LX8zrJQ56_r-m5y_RHs_cc_j246TZEDSL0oh-hZ6Q14cIeLZIexdBi26KWqU/s320/IMG_3386.jpg" alt="" id="BLOGGER_PHOTO_ID_5466968020866318754" border="0" /></a><br /><span style="font-family:verdana;"><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 />We celebrated The end of Masterchef at Pasha on the viaduct in Auckland. Here are a few snaps!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-25572432446924650162010-04-28T02:42:00.000-07:002010-04-28T02:47:42.660-07:00Brett Wins Masterchef!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A3WXLYQsHp8zfihVFdGwaMywuaxQS78VvkzDc6JYvKNnrMI3b_OGcY511VuJy-84lG8q6EdsbcK9rvweEzkWg_Dkw1hl1KZejUPcT4gTPSfZ7KsgkqZfd_iLefeMYcDygoFf-Y8qSDo/s1600/XF7T7400+2low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A3WXLYQsHp8zfihVFdGwaMywuaxQS78VvkzDc6JYvKNnrMI3b_OGcY511VuJy-84lG8q6EdsbcK9rvweEzkWg_Dkw1hl1KZejUPcT4gTPSfZ7KsgkqZfd_iLefeMYcDygoFf-Y8qSDo/s320/XF7T7400+2low.jpg" alt="" id="BLOGGER_PHOTO_ID_5465122744333814754" border="0" /></a><br /><span style="font-family:verdana;">Well done Brett for winning New Zealands first ever Master Chef! Also congratulations to Kelly for making it to the final. It was a pleasure living in the house with you guys and sharing some great moments!<br />Hope to see you at the party tomorrow night!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com4tag:blogger.com,1999:blog-1848199168777084198.post-68901092811001675242010-04-28T02:33:00.000-07:002010-04-28T02:41:44.515-07:00Masterchef final dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6_ssskaPZkJzS50cowe0oMf_-Y7s-9qgCFv6MRHUnPE_hI0hgQpY1rht7IX7mJ2AjHAdXz5BvVvosktIYUExdU-0-s-bPx2LRSCqR32jXH3QGctB0msAauvUGmjTmF4Tdmjp31ZmIdY/s1600/XF7T7383low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6_ssskaPZkJzS50cowe0oMf_-Y7s-9qgCFv6MRHUnPE_hI0hgQpY1rht7IX7mJ2AjHAdXz5BvVvosktIYUExdU-0-s-bPx2LRSCqR32jXH3QGctB0msAauvUGmjTmF4Tdmjp31ZmIdY/s320/XF7T7383low.jpg" alt="" id="BLOGGER_PHOTO_ID_5465120125954700306" border="0" /></a><br /><span style="font-family:verdana;">This is the dish I cooked while watching the Masterchef final</span>!<br /><span style="font-family:verdana;">Roast pork loin on a red cabbage and parsnip crisp with apple balsamic reduction.<br />I cooked the red cabbage with orange juice, white wine,red wine vinegar, sugar, cinnamon and grated apple.<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-75708471669564095572010-04-28T02:20:00.000-07:002010-04-28T02:32:21.061-07:00Herald on Sunday Interview<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqRFJU1IfaI5ZesmCenR-uP3M3dY1RMO0UuN_L8fJp7Ccdzg3lSR-hYuZQZ2ezU3OLDEOdXRg4baprUzGeLGYp6UrC49fa6AH8yEEV61vYZEf2ibpCEd4c-d4ENgzhwE_IRUlty5A95c/s1600/XF7T7399+2low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqRFJU1IfaI5ZesmCenR-uP3M3dY1RMO0UuN_L8fJp7Ccdzg3lSR-hYuZQZ2ezU3OLDEOdXRg4baprUzGeLGYp6UrC49fa6AH8yEEV61vYZEf2ibpCEd4c-d4ENgzhwE_IRUlty5A95c/s320/XF7T7399+2low.jpg" alt="" id="BLOGGER_PHOTO_ID_5465118783786644578" border="0" /></a><br /><span style="font-family:verdana;">On Saturady morning I was interviewed by the Herald on Sunday newspaper to have my say on who would win the final of Masterchef NZ.<br />I called it a bit of a game show which may not have impressed some but didn't give away too much. I was very diplomatic in my answers.<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com1tag:blogger.com,1999:blog-1848199168777084198.post-77816351299036027402010-04-21T02:51:00.000-07:002010-04-21T03:03:13.921-07:00COOKING FOR HENS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudZH0g5NHQEbMO4BzrxowWHao7p6VzbP8SMZoMzgKrPmLFJfucHAheV0PgdZGVfYH00MsfxqPE422Zfpnrq0bT0P1tf7Q3hFn3cEYv9mtpHREMUjIc1OVjtoHLKS88sPUXLlpXlRicAg/s1600/-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudZH0g5NHQEbMO4BzrxowWHao7p6VzbP8SMZoMzgKrPmLFJfucHAheV0PgdZGVfYH00MsfxqPE422Zfpnrq0bT0P1tf7Q3hFn3cEYv9mtpHREMUjIc1OVjtoHLKS88sPUXLlpXlRicAg/s320/-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5462528835100831554" border="0" /></a><br />Kirsty and I got asked to cook for a hens night last Saturday.<br />There were nine hungry guests and we started with a hand made ravioli with goats cheese garlic and basil with a burnt sage butter sauce. Main was marinated eye fillet on bok choy with potato puree, soy foam, cucumber and wasabi spheres and a parsnip crisp. Desert was a creme brulee with fresh raspberries, rubharb and mango puree and toffee waffle biscuit.<br />They loved it!<br /><br />This is a quick snap of the dish.Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-40822884364601478362010-04-14T00:22:00.000-07:002010-04-14T00:32:22.818-07:00Master chef Aprons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqI7Mz_C2PgjDWdcvY97EuNypRil2UitXV2E44kB2gkG0GWyBQVMyWSPRYOcUKOa4qLZJmaklTOS43V5egTyACL51wTkvhWr2-lXOuDVBx8bgxdl18oawycGPcn9CuDsC8esnKDvbI4k/s1600/show_image_in_imgtag-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 199px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqI7Mz_C2PgjDWdcvY97EuNypRil2UitXV2E44kB2gkG0GWyBQVMyWSPRYOcUKOa4qLZJmaklTOS43V5egTyACL51wTkvhWr2-lXOuDVBx8bgxdl18oawycGPcn9CuDsC8esnKDvbI4k/s320/show_image_in_imgtag-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5459892640723916578" border="0" /></a><br /><span style="font-family:verdana;">Master chef aprons are now on sale! K</span>e<span style="font-family:verdana;">lly and I were lucky enough to model these black aprons. Only $29.99 each! Bargain. Easy prezzy for Christmas!</span><br /><a href="http://www.mastercheftv.co.nz/">www.mastercheftv.co.nz</a>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-75022409916979679652010-04-07T02:53:00.000-07:002010-04-07T03:02:17.408-07:00Cooking for Annabelle White- Sunday Star Times<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6IX-v5dJtn6cXkKnVj9iR6t8lXxBhhZgQXsOo3oT8s6GX8lpXQaD9PpVp6_aii7OrP5tzSU5tgZVvRlE3pEcivBJpLSkNxBQBqlVBqVPGCxSNPFmNKgfUzXiM-xihisLOOCdGFOCl2w/s1600/XF7T3224low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6IX-v5dJtn6cXkKnVj9iR6t8lXxBhhZgQXsOo3oT8s6GX8lpXQaD9PpVp6_aii7OrP5tzSU5tgZVvRlE3pEcivBJpLSkNxBQBqlVBqVPGCxSNPFmNKgfUzXiM-xihisLOOCdGFOCl2w/s320/XF7T3224low.jpg" alt="" id="BLOGGER_PHOTO_ID_5457332326378158034" border="0" /></a><br />I cooked for Annabelle White last week and she profiled me and the dish in Sunday magazine.<br />I made pan fried gurnard on bok choy with a cannellini bean puree and roast pepper sauce.<br />The brief was simple fresh and something anyone could whip up.<br />annabelle is one of my favorite kiwi cooks and is a pleasure to be around because she is so much fun. Hopefully I can do more with her in the future.<br />Here is the shot they published.Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-36465134415227629422010-03-28T21:47:00.000-07:002010-03-28T22:21:56.728-07:00ORATIA FARMERS MARKET<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGhwDLY7bQ9-dfYWyeJlxDLgxHanpTgSqP-t-pQiIbRZuR-5mbtAC8qRzX8GbdP9sCEAzdpwLKS5XtIpmWBg2tbtQvc0APRNc06ZxOxmD2otIaaG3yIka4hBjXKfspm7OGUTfmd4fXFk/s1600/IMG_3100low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGhwDLY7bQ9-dfYWyeJlxDLgxHanpTgSqP-t-pQiIbRZuR-5mbtAC8qRzX8GbdP9sCEAzdpwLKS5XtIpmWBg2tbtQvc0APRNc06ZxOxmD2otIaaG3yIka4hBjXKfspm7OGUTfmd4fXFk/s320/IMG_3100low.jpg" alt="" id="BLOGGER_PHOTO_ID_5453918047718327314" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXo9DLzAr71sMVrv3DXZrfd9FumIVIatUc5DGaUqpXUhdC-9HnRUltorlQeFOlSOKMbBZ8DcyJAsq3HwCuihyphenhyphentFM13mI8Yje7DmFCotDnmvNoyzNlbP89iPIV1u54Q-fKCeAZeAU9Sdw/s1600/IMG_3108low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 177px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXo9DLzAr71sMVrv3DXZrfd9FumIVIatUc5DGaUqpXUhdC-9HnRUltorlQeFOlSOKMbBZ8DcyJAsq3HwCuihyphenhyphentFM13mI8Yje7DmFCotDnmvNoyzNlbP89iPIV1u54Q-fKCeAZeAU9Sdw/s320/IMG_3108low.jpg" alt="" id="BLOGGER_PHOTO_ID_5453918259599700226" border="0" /></a><br /><br /><br /><span style="font-family:verdana;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Every Saturday I have been getting my fruit and vegetables at the Oratia Farmers market.<br />Not only do they sell the freshest produce there are also a wide variety of stall</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnc9-MyJKe6Ph6qJ1d4TpbCbdtv41Gq-M89ZxkRAt9YPGeh_LHmtqvTtAcvImKWcjpVfIuQiT5Dd6J5RPm-txDrWDZMGzPWyR9DG-S8yr2LDv5-3H61IUK71N5rvNBMtZZSRKibglLHc/s1600/IMG_3090low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnc9-MyJKe6Ph6qJ1d4TpbCbdtv41Gq-M89ZxkRAt9YPGeh_LHmtqvTtAcvImKWcjpVfIuQiT5Dd6J5RPm-txDrWDZMGzPWyR9DG-S8yr2LDv5-3H61IUK71N5rvNBMtZZSRKibglLHc/s320/IMG_3090low.jpg" alt="" id="BLOGGER_PHOTO_ID_5453917863002211186" border="0" /></a><span style="font-family:verdana;">s selling breads, cheeses, chocolate, icecream to name a few. Try the portugese tarts. I love them. Another of my favouite stalls sells hungarian fried bread. Try the tomato, feta basil version. Yum!<br /><br />One gentleman sells fresh passion fruit. I bought a bag and will be making passionfruit puddings.<br />I also bought some maori potatoes which are delish. Maori potatoes originated from South America apparantly.<br />Check the markets out and don't eat breakfast before you get there!<br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-32063292556328178882010-03-24T21:13:00.000-07:002010-03-24T21:16:33.952-07:00MASTERCHEF EVICTIONI was evicted last night from the show and am disappointed but had a great experience!<br /><br />Check out my interview here with yahoo.<br /><br /><a href="http://nz.news.yahoo.com/a/-/top-stories/6980684/cant-take-the-heat-robert-trathen-on-exiting-masterchef-nz/">http://nz.news.yahoo.com/a/-/top-stories/6980684/cant-take-the-heat-robert-trathen-on-exiting-masterchef-nz/</a><br /><br />RobRobhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-43910728586940819962010-03-15T13:00:00.000-07:002010-03-21T16:11:00.070-07:00KIDS CANCER CHARITY DINNER ON CLOSEUP<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoWM7RVCM9g1nTrWnz6Ux-NNWhWjIPFpJY11bKx5cWeULMUp07qPQ7l6n-ohV2yRdY2Ggv1nM6dx5R9SfHy7Pry4_m3Sz7oQUyaIJOUGE4dhyphenhyphenK8EPByXjqnZ2RQyBjFl_eoyA5QhY2bE/s1600-h/XF7T2261low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoWM7RVCM9g1nTrWnz6Ux-NNWhWjIPFpJY11bKx5cWeULMUp07qPQ7l6n-ohV2yRdY2Ggv1nM6dx5R9SfHy7Pry4_m3Sz7oQUyaIJOUGE4dhyphenhyphenK8EPByXjqnZ2RQyBjFl_eoyA5QhY2bE/s320/XF7T2261low.jpg" alt="" id="BLOGGER_PHOTO_ID_5449108444536742146" border="0" /></a><br /><br /><br /><span style="font-family:verdana;">On Friday night live on Closeup with Mark <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sainsbury</span> three of us from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Masterchef</span> cooked a meal for Mothers with children who have cancer.<br />You can watch it here <br /><a href="http://tvnz.co.nz/close-up/special-treat-mums-3413114/video">http://tvnz.co.nz/close-up/special-treat-mums-3413114/video<br /></a><br />Christine, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kirsty</span> and myself cooked the mothers pan seared snapper with a saffron sauce, fennel and leek puree and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">roasted</span> vine tomatoes.<br />For dessert we made individual chocolate and raspberry tarts with a raspberry coulis <span class="blsp-spelling-error" id="SPELLING_ERROR_4">marscepone</span> cream and fresh raspberries.<br />Each of us made a plate of canapes.<br />I made a prawn and mango salad which is pictured here.<br />It is quick and easy to make and your dinner guests will love it!<br /><br /></span><span style="font-family:verdana;"><br /><span style="font-style: italic;">Ingredients<br /><br />3 x mangoes (sliced into small strips)<br />2 x tablespoons of fish sauce<br />1 x bunch of coriander finely chopped<br />6 x kaffir lime leaves chopped finely<br />1 x fresh chili chopped finely<br />2 x tablespoons of crushed peanuts (unsalted)<br />2 x tablespoons of fresh lime juice<br />1 x tablespoon of palm sugar<br />2 x bulbs of fresh garlic<br /><br />Prawns<br /><br />Fresh raw prawns<br />sesame oil<br />1 x tablespoon of lime juice<br />1x finely chopped garlic bulb<br /><br />Method<br /><br />Marinate prawns for 30 mins in sesame oil, a dash of lime juice and some garlic<br />BBQ or pan fry prawns<br /><br />Combine all mango salad ingredients and place on a chinese spoon and top with grilled prawn!<br />Mango salad is also great served as a side to a main.<br /><br /><br /></span><br /></span><br /><span style="font-family:verdana;"><br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-74318027243854261342010-03-10T20:23:00.000-08:002010-03-10T20:52:14.376-08:00FREE RANGE BUTCHER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3sf-iv8_7A_Yw5obkOsIW0h8CuAxTkUiXARPaPTT48uLhZr3H833vlqXfyi47Xb6nvzz1vGUPqdHg4Dwb4W4At-oRSuAq7qdwPNzZsNKKvDpxLcTshTbf24b-k3SJjDtWMUq4jMxc2E/s1600-h/IMG_3003low.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 221px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3sf-iv8_7A_Yw5obkOsIW0h8CuAxTkUiXARPaPTT48uLhZr3H833vlqXfyi47Xb6nvzz1vGUPqdHg4Dwb4W4At-oRSuAq7qdwPNzZsNKKvDpxLcTshTbf24b-k3SJjDtWMUq4jMxc2E/s320/IMG_3003low.png" alt="" id="BLOGGER_PHOTO_ID_5447234352193380658" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-family:verdana;">I always buy my meat from the Westmere Butchery in Auckland. It is a free range butchery and sells only top quality meats. There is none of this bright red unaged supermarket meat which is as tough as an old shoe! They also make their own sausages and their beef sausage is award winning.<br />Some people say they can't afford to buy good quality food. Try staying away from the supermarkets one week and try this idea!<br />Spend $60 at the butcher and $60 at the green grocer! You will eat like a king for a small family and the ingredients are restaurant quality! You will be amazed at how much produce you can buy and the variety (Do be sensible buying the meat- buy cheaper cuts of meat also to throw in the slow cooker as well as mince for Mousaka or lasagne).<br /></span></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-60735982877278330732010-03-02T15:51:00.001-08:002010-03-04T12:38:58.174-08:00CHOCOLATE AND BLUEBERRY ROULADE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrPfWkxqoIdFYdC0K8EoENbD6VYyT80BvJZW8WDUi_eBa0iBbtYEbgHdMRzaZJC5Y8NERE9Ae_zVTs4gXjP-j-xVT39rFdMHdUdJwlMtsXjXguSL9fAvxp-ZkVSF5FEE0O1TksDxQWgk/s1600-h/XF7T1564low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrPfWkxqoIdFYdC0K8EoENbD6VYyT80BvJZW8WDUi_eBa0iBbtYEbgHdMRzaZJC5Y8NERE9Ae_zVTs4gXjP-j-xVT39rFdMHdUdJwlMtsXjXguSL9fAvxp-ZkVSF5FEE0O1TksDxQWgk/s320/XF7T1564low.jpg" alt="" id="BLOGGER_PHOTO_ID_5444188670885386114" border="0" /></a><br /><span style="font-family:verdana;">This is a take on the roulade we cooked on Masterchef but I added cocoa and fresh blueberries to make this delicious desert.<br /><br /><span style="font-style: italic;">ingredients<br /><br />4 x egg whites<br />1 1/2 cups of caster sugar<br />1x teaspoon of vanilla essence<br />1x cup of blueberries<br />250ml of fresh cream<br />1x tablespoon of cornflour<br />1x tablespoon of cocoa powder<br />A pinch of salt<br /><br />Method<br /><br />Beat egg white until you achieve stiff peaks<br />Slowly add in sugar a small amount at a time<br />Add vanilla essence<br />Add cornflour and cocoa powder and a pinch of salt<br />Spread onto lightly oiled baking paper<br />Bake at 180 degrees for 15 mins<br />Once cooled spread with whipped cream and blueberries<br />Roll into a roulade<br />Dust with icing sugar<br />Slice and serve<br /></span></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com2tag:blogger.com,1999:blog-1848199168777084198.post-5818667226706249372010-02-24T18:57:00.001-08:002010-02-24T20:43:31.054-08:00ROBS INDIAN CURRY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pBbRwb7mx-5tmbPNdOITBfMrj4u106eQTyI9_jIgk9AHbchyphenhyphen2gEeLYP9P7S9JWYi9QMa90mAU1KCTkMH0aVDu1zxT0wycFqPPHry98eCT5bu-GXYRnhARIdsKuql2c31tf9r1srOt94/s1600-h/XF7T9035low.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pBbRwb7mx-5tmbPNdOITBfMrj4u106eQTyI9_jIgk9AHbchyphenhyphen2gEeLYP9P7S9JWYi9QMa90mAU1KCTkMH0aVDu1zxT0wycFqPPHry98eCT5bu-GXYRnhARIdsKuql2c31tf9r1srOt94/s320/XF7T9035low.jpg" alt="" id="BLOGGER_PHOTO_ID_5442010003488139538" border="0" /></a><br /><br /><br /><span style="font-family:verdana;">CHICKEN CURRY ON A SPICED POTATO CAKE WITH <span class="blsp-spelling-error" id="SPELLING_ERROR_0">RIATA</span></span><br /><br /><br /><span style="font-family:verdana;">INGREDIENTS<br /><br />Canola oil<br />1 X Handful of Fresh curry leaves<br />6 X Cloves<br />Cinnamon bark (The size of your little finger)<br />1 X Star Anise<br />1 X Onion finely chopped<br />1 X Tablespoon of Ginger finely chopped<br />1 X Tablespoon of Garlic finely chopped<br />1 X small punnet of Tomato paste<br />2 X Cans of chopped tomato's<br />1 X Tablespoon of sugar<br />1 X Teaspoon of hot <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chili</span> powder<br />1 X Tablespoon of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">coriander</span> powder<br />1/2 a Tablespoon of cumin powder<br />1/2 a tablespoon of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Masala</span> powder<br />800g of Chicken thighs (boneless) diced<br />1 X Cup of fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">coriander<br />150 ml coconut milk<br /></span><br />POTATO CAKE<span style="font-style: italic;"><br /><br /></span>3 X Large agria potato's<br />1 X Teaspoon of mustard seeds<br />1 X Teaspoon of cumin seeds<br />1 X small onion<br />1 X heaped teaspoon of Garlic<br />1 X heaped teaspoon of Ginger<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">RIATA</span><br /><br />200ML of natural <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">yogurt</span><br />2 X Tablespoons of finely diced cucumber<br />1/2 a cup of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">coriander</span><br /><br /><span style="font-style: italic;"></span>METHOD<br /><br />Fry cloves star anise and cinnamon in a little oil then add curry leaves<br />Fry chicken peices in the fragrant oil until sealed and set aside<br />Sweat onion and add ginger and garlic<br />Add tomato puree and simmer for 2-3 minutes<br />Add the chicken pieces that you previously reserved<br />Add tomatoes and sugar<br />Add cumin and coriander powder chili powder and garam masala<br />Simmer with lid on for 20 minutes<br />Simmer with lid off for 20 minutes until sauce has thickened<br />Finally add coconut milk and chopped coriander<br /><br />Potato Cake<br /><br />Dry fry mustard seeds and cumin seeds for a couple of minutes and set aside<br />Sweat onions then add ginger and garlic and add dry fried spices<br />Boil potatoes until only just cooked and add to spiced onions<br />Add curry leaves<br />Season<br /><br />Mould into a cookie cutter and stack with chicken curry then drizzle with riata around the plate!<br /><br /><br /><br /><br /><br /></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com1tag:blogger.com,1999:blog-1848199168777084198.post-36159546742757928592010-02-22T00:35:00.000-08:002010-02-22T01:01:19.379-08:00CUPCAKES FOR CARLOS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1nSLkR9XaYEW6pqz-xC59AANsprxcILXPFcl9F-oNJAVls_p9BI_mLNAmm5PYdKc2s538IWLPYik24OSxrMK-NbBjdpg8gU_t-JS2WUJlsfh2rgCtN-UkzFjAyJKTlhLCmdNHMuyzls/s1600-h/XF7T0253.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1nSLkR9XaYEW6pqz-xC59AANsprxcILXPFcl9F-oNJAVls_p9BI_mLNAmm5PYdKc2s538IWLPYik24OSxrMK-NbBjdpg8gU_t-JS2WUJlsfh2rgCtN-UkzFjAyJKTlhLCmdNHMuyzls/s320/XF7T0253.JPG" alt="" id="BLOGGER_PHOTO_ID_5440989488074992242" border="0" /></a><br /><span style="font-family:verdana;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These crazy cupcakes were made with Carlos in mind! I decided to make some cupcakes with what I had in the pantry which included cola! They are an original just like the man himself!<br /><br />COFFEE, COLA AND CHOCOLATE CUPCAKES<br /><br /><span style="font-style: italic;">Ingredients<br /><br />225gm butter<br />2 x Eggs<br />2 x tubes of Nestle coffee and milk (which is made with condensed milk hence no sugar)<br />300gm flour<br />3 x teaspoons of baking powder<br />60 white chocolate buttons<br />1 x teaspoon of vanilla essence<br />300ml cola<br />2 x teaspoons of powdered ginger<br /><br />METHOD<br /><br />Preheat oven to 175 degrees celcius<br />Cream the butter and sugar<br />Add Nestle coffee tubes<br />Add eggs<br />Sift all dry ingredients and add to mix<br />Fold in cola and vanilla essence<br />Spoon mixture into cupcake cases<br />Top with approx five buttons to each cupcake<br />Bake for 20 mins<br />Remove the tins from the oven and cool for 5 mins. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days.<br /><br /></span></span>Robhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com0tag:blogger.com,1999:blog-1848199168777084198.post-63754986671322362602010-02-17T00:09:00.000-08:002010-02-17T00:25:48.293-08:00CHRISTINE EXITS THE MASTERCHEF HOUSE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZlFwBjHdiR7Wk_JxTzc2gkcTut5NfMBcgMhOqjDc0Pkaq_lshDbK0DTHizURUV5oz5hCllYiShciGTuK_ahmfV1fs0uQFR1cfFncFH9sigUa6RXer77JU1ZJW6IFY1m1nbzX0BQr2rU/s1600-h/hobbs-e5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 145px; height: 81px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZlFwBjHdiR7Wk_JxTzc2gkcTut5NfMBcgMhOqjDc0Pkaq_lshDbK0DTHizURUV5oz5hCllYiShciGTuK_ahmfV1fs0uQFR1cfFncFH9sigUa6RXer77JU1ZJW6IFY1m1nbzX0BQr2rU/s320/hobbs-e5.jpg" alt="" id="BLOGGER_PHOTO_ID_5439125528975455874" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-family:verdana;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Unbelievably</span> I stood next to Christine in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">MasterChef</span> audition <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">queue so we chatted a lot together and had very similar personalities. </span> I had a chat with Christine as she left the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">MasterChef</span> house. Here is what she had to say!<br /><br /></span></span><br />Rob: How did it feel to be eliminated first?<br /><br /><div><span style="font-family:Tahoma;color:#ff0000;"> CJ: Actually, just secretly, I was hugely relieved. The tension in that kitchen for that challenge was huge and I couldn't see myself coping well with that amount of stress in later challenges. Also I felt really bad for Karyn and the way she was spoken to for drinking the beer and I would have hated to see her go instead of me.<br /><br /></span></div><div class="im"> <div>Rob: If you had another shot would you do things differently? What would it be?<br /><br /></div> </div><div><span style="font-family:Tahoma;color:#ff0000;">CJ: Hind sight is so wonderful - I always wish I'd had it beforehand... I wouldn't do the experimental thing again. I should have done something simple and elegant like a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">laksa</span> or a cardamom cream chicken dish - I knew them so well too!<br /><br /></span><div class="im">Rob: Would you like to turn food into a career or business?<br /><br /></div></div> <div><span style="font-family:Tahoma;color:#ff0000;">CJ: I have every intention of persuading my husband (hope he's not reading this...) to join me in a country or beach-side general store where the food, the coffee, the people and the lifestyle are the focus. (Oh, and for Stew's benefit - the profit is important too). I can see it now... in fact I might follow Kerry <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Spackman's</span> advice and get the photograph of us standing in front of it up on the wall... tonight!</span><div class="im"><br />Rob: I know you love desserts! Can you share with us really simple tasty recipe a busy parent could whip up at a dinner party?<br /><br /></div><span style="font-family:Tahoma;font-size:85%;color:#ff0000;">CJ: Desserts and me are an item! I always think a stack of meringues is a really spectacular way to go - as long as it's not a diabetics dinner party. I love Jo <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Seager's</span> recipe for espresso meringues which you can find <a href="http://joseagar.com/recipes/category:desserts-and-puddings/espresso-meringues-with-chocolate-coffee-sauce/" target="_blank">here</a>. Dress up a plain stack of white meringues with berries amongst them and a pot of syllabub to dip them in (simply whip 300ml cream to soft stage, then add up to 1/4 cup lemon juice and 2 tbsp white wine and beat to a thicker consistency). O</span><span style="font-family:Tahoma;font-size:85%;color:#ff0000;">r use my really quick method for poached kiwifruit: make a sugar syrup with 1/2 cup water and 1/2 cup sugar. Heat slowly while stirring then boil until all the sugar is dissolved. In place of the water you can use any or all of the following: orange or lemon juice, white wine or <span class="blsp-spelling-error" id="SPELLING_ERROR_7">limoncello</span>. Add mint or basil leaves and orange zest, then add peeled and quartered kiwi fruit and stir till they're covered and hot through. Add some orange slices if you like. This can be made in about 10 minutes, no fussy ingredients, and serve with the same syllabub as above. </span></div> <div><span style="font-family:Tahoma;font-size:85%;color:#ff0000;">But wait ... home made brandy snaps! And baklava is really quick and easy. So is <span class="blsp-spelling-error" id="SPELLING_ERROR_8">feijoa</span> sponge... perhaps you'd better visit my blog and see what I'm cooking there.. <a href="http://www.foodnz.blogspot.com/" target="_blank">http://www.foodnz.blogspot.<wbr>com/</a></span><br /></div><br />Check out Christines Blog!<br /><br />Thanks <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Christine</span><br /><br />All the best<br /><br />RobRobhttp://www.blogger.com/profile/11435421495834732823noreply@blogger.com3