Chef Skills – Cooking for Large Crowds

Cooking for large crowds can be daunting, nerve racking, exhilarating, hard work and most of all rewarding for many of us working in this industry as Chefs.  I find the challenge satisfying, inspiring and fun. Creating a production line for me is like endeavouring to perfect a particular task. You strive to improve on your… Continue reading Chef Skills – Cooking for Large Crowds

Chef Skills – Poultry

I may have mentioned to you earlier this year that I was undertaking a Commercial Cookery course.  Recently I have had to change my culinary school and now find myself in a new school and doing the course full time which includes a practical class on Sundays. This class starts at 8 am and finishes… Continue reading Chef Skills – Poultry

Pork with Plum Sauce & Choy Sum

A few weeks ago, my assignment for the course was to put together a recipe, create a sequence/plan, complete the dish within 40 minutes and serve.  The chef then tasted the dish and gave advice on how to improve it if we were to serve it as a dish in a cafe or restaurant.  This… Continue reading Pork with Plum Sauce & Choy Sum

Potato, Leek & Bacon Soup

If you are in need of comfort food during the cold winter months in Melbourne, soup is the way to go.  Soup making can be quick and easy such as this leek, potato and bacon soup.  A recipe that is easy to prepare. It’s hearty, flavoursome and totally delicious. Ingredients 2 kg washed potatoes (peeled… Continue reading Potato, Leek & Bacon Soup

Austin’s Squid Ink Pasta

Today is Friday YAY!   The weekend brings family and friends together, fresh food, drink and conversation.  What ever the weekend brings your way I hope that it is your nirvana of joyful and happy moments.  A few weekend’s ago my son Austin decided to prepare a dish which he has been wanting to cook… Continue reading Austin’s Squid Ink Pasta

Sticky Pear and Fig Cake

This delightful cake recipe I am sharing was passed onto me and fellow students by our chef Sebastian. We used Nashi pears for the recipe in class however, for this recipe I have used William pears.  You can use other varieties such as Bosc, Packham, Asian, Comice, Red Bartlett or Conference as long as the pear’s flesh remains firm.… Continue reading Sticky Pear and Fig Cake

Classic Chicken Parmigiana

I would like to share this recipe with you again as there are a number of you that have recently started visiting my blog and for those who enjoy a classic dish of Chicken Parmigiana. I am currently working on a number of new recipes, video and of course dishes. Stay tuned and thank you… Continue reading Classic Chicken Parmigiana