RSVP Blog

Posted by: moniquen at September 21, 2008 8:37 PM - Make smaller cup-cakes... ~S~

Posted by: heart2heart57 at September 21, 2008 11:00 PM

Well I just bought a book today that promises 100 cupcake recipes... now how to appreciate the results without expanding to barrage balloon proportions... :-)

Posted by: moniquen at September 21, 2008 8:37 PM

You're right Willow..best keep Sshh about the pears and cheese!

Posted by: deeemm at September 15, 2008 7:48 PM

Deeemm - There is an Italian saying that goes like this: al contadino non far sapere quanto � buono il formaggio con le pere (literally: don't let the peasant know how good cheese is with pears).
I loved your aperitif with white castello and pears!

Posted by: willow29 at September 9, 2008 7:55 PM

Deeemm - There is an Italian saying that goes like this: al contadino non far sapere quanto � buono il formaggio con le pere (literally: don't let the peasant know how good cheese is with pears).
I loved your aperitif with white castello and pears!

Posted by: willow29 at September 9, 2008 7:34 PM

HtoH, life like that :)

Posted by: outbackdrifter at September 6, 2008 12:09 PM

Rats!!!! I can't believe that that got posted ONE MINUTE after I sent it - and at 3 in the morning. There goes my 'creed' LoL. Oh, hang on, it always says the time you submitted it, not the time it actually appears in the Blog. I guess we'll never know. Ahhh... just another one of life's little mysteries... :)

Posted by: heart2heart57 at September 6, 2008 11:55 AM

OBD - Yah... Really. Lets see how long this one takes to post. 2:53 AM Sat Sep 6, 2008.

Posted by: heart2heart57 at September 6, 2008 2:54 AM

H2H, Really.......I have been blogging here for over a month & I have never seen that :)

Posted by: outbackdrifter at September 5, 2008 4:23 AM

OBD - I notice your recipe posts were only about half an hour apart. You do realise that it sometimes takes a fair few hours before the Mods read and release a post, yes? It's not uncommon for it to take overnight sometimes to come through. Just a thought...

Posted by: heart2heart57 at September 4, 2008 9:18 PM

Sorry this posted twice, I have been having some problems with uploading posts :))

Posted by: outbackdrifter at September 4, 2008 6:15 PM

The is not far away, so my mind has turned to a sunday roast, here is a roast with a differents I really like to do now & then :)

Sauerbraten

I cook this in a crockpot but you can cook it in a weber using campoven, keep the heat in your weber low

2 to 2.5 kgs beef roast ( you can use cheap cuts )
2 1/2 cups water
1 1/2 cups vinegar
2 onions, sliced
1 lemon, sliced
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon ground ginger
12 whole cloves
6 bay leaves
6 peppercorns
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1 cup gingersnaps, crushed

Directions
Combine water with wine vinegar, sliced onions, lemon and seasonings.
Pour over meat in bowl. Cover and refrigerate 36-72 hours, turning meat occasionally. ( this part is important, it really makes this dish )
Remove meat. Strain marinade. Reserve 1 cup.
Place chopped vegetables in slow cooker. Place meat on vegetables.
Pour reserved marinade over meat.
Cover and cook on low 9-11 hours or on high 5 hours.
Remove meat to carving board. Let stand 15-20 minutes.
Meanwhile, add gingersnaps to liquid in slow cooker. Cook on high 15-20 minutes. Serve over meat.

You can serve this with roast veg, german potato pancakes, german egg noodles or Sauerkraut

Posted by: outbackdrifter at September 4, 2008 4:32 PM

The is not far away, so my mind has turned to a sunday roast, here is a roast with a differents I really like to do now & then :)

Sauerbraten

I cook this in a crockpot but you can cook it in a weber using campoven, keep the heat in your weber low

2 to 2.5 kgs beef roast ( you can use cheap cuts )
2 1/2 cups water
1 1/2 cups vinegar
2 onions, sliced
1 lemon, sliced
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon ground ginger
12 whole cloves
6 bay leaves
6 peppercorns
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1 cup gingersnaps, crushed

Directions
Combine water with wine vinegar, sliced onions, lemon and seasonings.
Pour over meat in bowl. Cover and refrigerate 36-72 hours, turning meat occasionally. ( this part is important, it really makes this dish )
Remove meat. Strain marinade. Reserve 1 cup.
Place chopped vegetables in slow cooker. Place meat on vegetables.
Pour reserved marinade over meat.
Cover and cook on low 9-11 hours or on high 5 hours.
Remove meat to carving board. Let stand 15-20 minutes.
Meanwhile, add gingersnaps to liquid in slow cooker. Cook on high 15-20 minutes. Serve over meat.

You can serve this with roast veg, german potato pancakes, german egg noodles or Sauerkraut

Posted by: outbackdrifter at September 4, 2008 3:56 PM

Perth, the BBQ can be very dangerous. Ours was a brick one under the poinciana in the back yard, and I vividly remember the last time we used it.

It was Warana Writers Week, and my first lover was up from Melbourne to be Writer in Residence. Staying with us as usual, because she and my later wife were very close friends.

Our guest was not rostered to perform on the Sunday, so I organised a BBQ for their Brisbane friends - mainly Uni English lecturers and writers. Including David Malouf, who'd previously co-authored his first poetry book with our guest of honour, and was also in Brisbane for the Week.

The BBQ went from about 11.30am to 7pm - I fed the stayers my signature spag bog at 6pm.

By 7.30pm our 2 hard-hosting children and the guest were sound asleep, and about 8pm as I walked into the bedroom from the bathroom, I was suddenly ambushed, from behind the bedroom door.

An unplanned pregnancy resulted, and my wife suddenly became a total control freak. That was the last time in her life that she left anything to chance, or did anything spontaneous.

So beware the heady combination of BBQ, good friends and red wine.

Posted by: timewarp1 at September 3, 2008 12:39 PM

We have just purchased a new barbecue after the old one literally died. I have a friend who fishes quite often and then brings the catch around to cook up a storm. I make the salads etc., and he cooks. We open a good bottle of wine and slurp and cook and chat and then spread all out on the table for a big feast. I think one of the most enjoyable ways to cook is on the barb ecue so easy going and lovely to be outside.

Posted by: iaminperth at September 3, 2008 9:09 AM

There's something very appealing about a man who is enthusiastic about experimenting and trying different foods. It's very nice to have a meal cooked for you by your man every now and then. I look forward to that some day....

Posted by: aquamanda56 at September 3, 2008 8:51 AM

Posted by: deeemm at September 2, 2008 8:53 AM - Ta... I'll keep an eye out for them and grab a punnet next time I'm in 'Safeway' (about to be called Woollies again down here, so I've heard).

Posted by: heart2heart57 at September 2, 2008 7:44 PM

H2H...found the following on perfection.com.au re those minicaps...they sell in Woolies in clear plastic 175g punnets, called Vine Sweet minicaps baby capscums..."Vine Sweet Minicaps baby capsicums
These pretty orange, red and yellow coloured capsicums measure between five and seven centimetres and are beautifully sweet and crunchy. As their name suggests, they have been vine-ripened for maximum flavour and are delicious raw, wonderful in salads and exquisite in Thai-style cooking. Their beautiful colours are wonderful for presentation.
Vine Sweet Minicaps are very versatile. Served raw, Vine Sweet Minicaps add crunch to salads or appetisers; their surprising texture stands up beautifully to stir-fries and other cooked preparations such as stews or soups. Vine Sweet Minicaps are finger sized, just perfect for a quick snack. And since they are practically seedless, Vine Sweet Minicaps are virtually no-waste!".....I reckon just throw them on the bbq whole and blacken them up a bit & they're an absolute blast of fresh flavours (not hot as in chilli at all....totally sweet & savoury). Cheers!

Posted by: deeemm at September 2, 2008 8:53 AM

Posted by: deeemm at September 1, 2008 6:54 PM - Ahhh... those little bell-shaped peppers, that are filled with a delightful soft white cheese, and have a slight chilli kick to them? Or do you mean the raw ones about 4 or 5 inches long and about as thick as your thumb? Either way, capsicums add a wonderful variety of colours to a dish, which is something I'm just learning to do.

The whole 'food presentation' thing is a bit of a new ballgame for me - so many things that can make a meal visually exciting. That special "I can't wait to try some of that". And some of them are so simple to do too - like just taking a little time and care to arrange things a certain way, a touch of garnish here and there, a splash of balsamic, unusual pastes... *darn*... now I'm getting hungry again! Staring at that plate of prawns just above this text box isn't helping any either... LoL.

PS - Sounds like you had a wow of a day up in the Hunter. The menu looks simply exquisite... :)

Posted by: heart2heart57 at September 1, 2008 8:33 PM

Deeemm, your right, days like that dont come along everyday, great food, great wine & as willow was saying great sharing........in the end a Perfict day, All is right with the world,
I glad you like the BBQ, one of the most versatile I have used & the best thing about it is when it wears out I just have get an other 44 to replace it :) & yes you are right about its catering capabilities, thats an idea I am playing with at the moment :))

Posted by: outbackdrifter at September 1, 2008 8:24 PM

Its just great to re-live the day again, Outback...lots of good memories involved, so hopefully good to share them around too. Just wish I could host a doo as great as that one, & invite you all along!
Checked out that Texas Grill you mentioned...what a machine!...mass catering capabilities there, I'm guessing?

Just opened a bottle of Hunter Bock...so cheers for now!

Posted by: deeemm at September 1, 2008 7:34 PM

Deeemm, You are a very cruel person, Im now sitting here drooling on my computer :))

Posted by: outbackdrifter at September 1, 2008 7:20 PM

Sounds wonderful Deem! I bet there was a lot of sharing going on.

Posted by: willow29 at September 1, 2008 7:04 PM

As promised, this is what went down at yesterday's lunch in the Great Cask Hall at Hope Estate. The theme was "Bring in Spring". Canapes were Assorted Oysters, Steamed Duck Wontons, Glazed Cup Mushrooms with Lemon & Pine nut Breadcrumbs, & Blue Swimmer Crab & Avocado pancakes...served with Rose or Sparkling on the new balcony overlooking the vines & the almost-finished new amphitheatre. Entrees were alternate drops Salt & Pepper Squid & Mizuna Pear Salad with Asian Dressing (exceptional) & Mediterranean Salad of Lamb Fillet, Charred Vegetables & Olives. Mains were Pan-fried Spatchcock with Bok Choy, Soy Sherry & Jasmine Rice Pilaf (& great roasted garlic flavour), & Baked fillet of Beef with Cheddar Potato Pave, Tomato Hollandaise & Sweet Onion Chutney. Followed by Strawberry & Lemon curd Tart with Cinnamon Cream & White Chocolate Tiramisu Mouse Cake with Expresso Anglaise. Followed by chocolates, coffee, & cheese platters. Each table of ten was setup with bottles of Chardonnay, Semillion Sauvignon Blanc, Merlot, Cabernrt Merlot, and sticky white. At one end of the hall, you could sample a "vertical tasting" of 7 years of vintages of their Virgin Hills Estate blended red, from 1997 to 2003 (1998 my pick). At the other end, 2 oak barrels each of their Magaret River 2008 "The Ripper" Shiraz, and their 2008 Hunter Chardonnay. Both simply amazing wines, absolutely alive and kicking, and sugary. Michael & Karen Hope hosted about 120 of us, by my count, from noon till past 5pm. Unbelievable hospitality...will be rememered by many for quite some time. I stayed just over the road at Pokolbin Village Resort...they've just refurbed their suites...very cosy on a wet Hunter Valley evening. Had time in the morning to whizz around & pick up a few of favourite things from the Hunter Valley....Tintilla Estate's Olive Tapenade with Merlot (a spoonful of this in anything Italian is wonderful), Mojo's Caramelised Balsamic Vinegar, McGuigans Brokeback Black Vintage Cheddar (& some of their Chilli sausage), & some German-old-beer-style Hunter Bock from the Potters Brewery. It was a great day, agreed by all who attended. H2H, those Mini Caps are baby capsicums you can pick up in Woolies Fruit & Vegie section...they come in little clear cellophane trays, and are chilli pepper-style capsicums, rather than roundish ones...yellows, reds, oranges. Just throw them straight onto the barbie, & let them blacken up a bit, and they are an amazing blast of flavour that goes with most things off the grill.

Posted by: deeemm at September 1, 2008 6:54 PM

TW I get you now, With L&T I put my two bobs worth in on that, With H2H I really could not work out what going on there, the whole post was abit confusing, so I let slide :)))

Posted by: outbackdrifter at September 1, 2008 6:44 PM

OBD at 2.58pm: I thought HtoH57 and Marcus were picking on new-kid deeemm, one after the other in quick succession around midday yesterday, and called them for it. That's all.

Posted by: timewarp1 at September 1, 2008 5:20 PM

i love to cook, but the only time i get to cook is for my family. I cant complain though, i dont have to clean up afterwards,lol

Posted by: metalscott at September 1, 2008 3:27 PM

TW, I have no idea what you are talking about...........sorry

Posted by: outbackdrifter at September 1, 2008 2:58 PM

outbackdrifter at 8:26am: You already saw Marcus. I believe I saw H2H57 too. Could be wrong.

Posted by: timewarp1 at September 1, 2008 12:08 PM

Posted by: laughsandtalks at August 31, 2008 1:30 PM

Whats the problem ?, I think you will find that alot of posts here are in the food industry or have done in the past.
I really can not see were deeemm is marketing anything........all he was saying were he was going to work today, so how about you give him & us a break

Posted by: outbackdrifter at September 1, 2008 8:36 AM

Posted by: timewarp1 at August 31, 2008 6:34 PM .

TW, I have just been through this whole blog trying to see this alpha contest your talking about, I cant seem to find it........ Maybe you see things everyone else cant ??

Posted by: outbackdrifter at September 1, 2008 8:26 AM

AF, that sound like a great idea, its a shame Im sitting out in the middle of nowere :((
Good luck with that :)))

Posted by: outbackdrifter at August 31, 2008 9:34 PM

Dinner Party Week

Looking for people in Brisbane - who like to join a dinner party game - prinzip would be the same as you sometimes can see on TV. 5-7 people are meet each other and every person have to give a nice Dinnerparty for the others. I think thats a great way to find friends and people who share the pasion of good food - All just for fun. Maybe we can setup a prize to win but I think its not really nessecary - and give just to much pressure to the game.

Rules:
a minimum of 3 courses (entree, main, dessert)
You have to cook the meals on your own.

someone interested ????? send me a message

Posted by: australiaflo at August 31, 2008 8:40 PM

deeemm, If you are interested this is what use what I use as a basic design for my BBQ, just do a search on the net for Build Your Own Texas Grill

Posted by: outbackdrifter at August 31, 2008 7:22 PM

Thought this was a food blog, not an alpha contest. Wrong again, Bill.

Posted by: timewarp1 at August 31, 2008 6:34 PM

deeemm at August 31, 2008 12:28 AM
And who are you marketing manager for did you say?
Cheers Marcus

Posted by: laughsandtalks at August 31, 2008 1:30 PM

Posted by: deeemm at August 31, 2008 12:28 AM You do realise of course that I have to go get me one of those ducks not, doon't you... :)

Um.. what are 'mini-caps'? Teeny capsicums?

Posted by: heart2heart57 at August 31, 2008 11:28 AM

Deeemm, great recipe this one I have to in my setup, I think you & I have the same cooking style, the only different that l can see is l love wood fired, thats one of the best things about living out here is the desert hard wood I can use they burn hot & very slow:)), Have you tried native limes l think you will like the out come.
by the way have a great day tomorrow :))

PS I like your pick in wine.......good call

Posted by: outbackdrifter at August 31, 2008 10:15 AM

It was such a beautiful morning in Sydney this morning - blue skies and the first real taste of summer. Something special had to be cooked to celebrate the day. I decided to try & do a crispy skinned duck on my little cobb oven on the balcony.
I pounded up lemon grass, ginger, garlic, star anise, palm sugar, salt & peppercorns with the mortar & pestle, added some lime juice (aren't limes expensive at the moment?), ABC soy & sesame oil to that and rubbed that over the duck inside & out.
Fired up 8 heat beads in the Cobb, poured a glass of chardonnay into the moat and put the duck onto the roasting rack.
Turned it every half hour, and decided that it was looking pretty good after about 2 hours.
The Cobb's combination of steaming with the wine & roasting over the coals was great for this...dark golden brown, crispy on the outside, and juicy & soft inside. Served it with some of my smoked rice, some bbq'ed mini-caps (Woolworths or Thomas Dux are the only places you can get these little treats), and some steamed broccolini. Was great with an Ironbark Creek Merlot.
Heading off to do lunch at Hope Estate tomorrow...they've got a great line they use..."Where there's wine...there's Hope!"
Chez Pok are doing the catering, so I'm sure it's going to be an absolute cracker.

Posted by: deeemm at August 31, 2008 12:28 AM

In your next roast whatever add a couple of whole beetroot to the vegies. In season Jerusalem artichokes, the ones that look like ginger root, have a superb flavor and go well in a roast as well.
I add both the above to my kangaroo roasts.
Cheers Marcus

Posted by: laughsandtalks at August 29, 2008 3:43 PM

I wonder what happened to the post i submitted last night?...anyway, Egernia, glad you liked the eggplant. :)

Posted by: aquamanda56 at August 29, 2008 2:39 PM

talking of soup.... I have a great easy chunky chicken soup.......

Ingredients:

1 can (400g)Italian peeled tomotoes, drained

3 cups salt-reduced chicken stock

6 skinless, single chicken breast fillets (125 g each) cut into 2cm cubes

3 medium potatoes,peeled and cut into 1cm cubes (about 3 cups)

2 large brown skinned onions, chopped (about 21/2 cups)

1/2 cup chopped fresh celery

1 tablespoon chopped fresh majoram or 1 teaspoon dried majoram

1/2 teaspoon freshly ground black pepper

1/2 packet (250g) frozen broad beans

Fresh parsley or majoram sprigs for garnish

1. In a large heavy based pan, combine tomatoes and chicken stock and bring to the boil over a high heat.

2. Add the chicken, potatoes, onions, celery, chopped majoram and pepper. Return to the boil. Reduce the heat to low and cover for 10 mins.

3. Add broad beans and return to the boil. Reduce heat to low, cover and simmer until vegetables are fork tender, about 10 mins.

4, Ladle soup into bowls. Garnish with parsley or majoram sprigs. Serve immediately. good with fresh crusty bread

Serves 6.

Posted by: aquamanda56 at August 28, 2008 11:07 PM

ooh I just checked back in here...ergenia, glad you liked the eggplants :).. I usually do them as a light lunch but otherwise excellent as an entre, and the addition of speck sounds great!

Here is another favourite, grilled chicken thigh fillets on yellow rice...I usually serve with a fresh salad with a light vinegrette dressing or a balsamic dressing.

Marinate chicken thigh fillets in garlic, olive oil, lemon juice, salt,black pepper and a generous table spoon of cummin for about an hour. Grill on barbeque until cooked but still juicey. In the meanwhile cook rice using the absorption method, adding to the water, for 2 cups rice, 2 teaspoons chicken stock powder ( or if you are really organised cook the rice in real chicken stock) and add half a teaspoon of tumeric.

Serve the chicken thighs on top of a bed of the yellow rice accompanied by the salad.

Ah another good excuse for a nice crisp chilled white wine :)

Posted by: aquamanda56 at August 28, 2008 11:03 PM

Hi all. Just had a look, and what a good read!

My dad was a real mug lair. Wore a verandah-brimmed Stetson in sheep country (near Dirrenbandi). And owned an Indy racer just like the one that Arthur Chevrolet had driven in the 1927 Indy. (Back then, the Indy was only at Indanopolis, until there was an oval track at Mouroubra with banked ends.)

It was a lowered model T Ford with alloy pistons and con rods and an overhead-valve cross-flow head. And two 40-gallon petrol tanks under the floor. Broke the Australian land speed record with 118mph on the long beach south of Sydney, before he bought it in 1930.

But one of his favourite skites was that out droving he could cook a 3-course meal in a camp oven, or even a billy. Recipe:

Any meat you could get (usually a rabbit trapped last night) and veg. you'd brought - at least potato, onions and carrots (soak overnight if they've got saggy.) Native spinach if you're near a sand-ridge and don't mind the sand grains blown under its skin by the wind. Make a watery stew and put in some sweet dumplings.

When cooked, ladle out some of the liquid for soup (course 1) and the dumplings. Peel the dumplings back into the pot and set them aside.

Thicken the rest into stew with arrowroot (less premixing needed, and cooks below boiling point.)

Second course stew, and third course is dumplings with golden syrup.

Posted by: timewarp1 at August 28, 2008 8:46 PM

If anyone is interested, oe of the best bare bones cooking show with a great outdoor location twist is coming back to SBS, The Hairy Bikers Cookbook is one of the best cooking show I have seen :)

Posted by: outbackdrifter at August 27, 2008 8:40 PM

deeemm, your right it really hit the spot, what I dont put in the recipe that I also added 1/2 TS of fresh chillies & a couple of TSs of Hoi Sin sauce.
Dungowan Valley sounds like a great place to have jount cookup & is really something to think about.
Mate the Hunter valley job sounds like a great & owwww so much hard work :), let us know how it went & really make our mouth water :))

PS Enjoy your up coming weekend

Posted by: outbackdrifter at August 27, 2008 7:54 PM

Sounds great deemm!
Pity everyone is so far away from me - we could have a bonfire and feast - and the guys could sleep in the pickers hut and the girls could sleep in the house :)

ps theres no bike sheds, but there's a stable, a potting shed, a tractor shed.....

Posted by: willow29 at August 27, 2008 6:55 PM

That crockpot soup sounds like the perfect remedy Drifter. Seems I got "moderated " with my response to the great bbq cookup suggestions coming in. Let's just say that I'm all for an event like that, for now, and see if that get's published in this blog. I did recommend a great venue too, a little winery in the beautiful Dungowan Valley. The really good news though is that I've been invited to do a long lunch this coming Sunday to welcome in Spring & farewell Winter, in The Great Cask Hall at Hope Estate in the Hunter Valley, surrounded by massive oak casks of everything wonderful, wet & red! It's hard work, I know, but must be done! Will let you know what is served and with which wines. Should be ab fab.

Posted by: deeemm at August 27, 2008 6:28 PM

Amourmoi, Owwww everyone together now Owwww ................get better soon mate ;)

Posted by: outbackdrifter at August 27, 2008 1:23 PM

OMG outback can't you ride to me and help me make ....cough...cough....the soup........I sick ya know....no energy....I am melting into my sheets.....aahhchhooo!

Bless me well soon xxxxxx

Willow I will have to visit you too soon xxxx

Posted by: amourmoi08 at August 27, 2008 1:10 PM

willow your right, the great smells that hit you when you walk through the door at night after hard days work are amazing :)))

Posted by: outbackdrifter at August 27, 2008 11:15 AM

Thanks Drifter - I just love coming home at lunch and putting stuff in the crockpot for dinner - come home at night to wonderful smells....

Posted by: willow29 at August 27, 2008 10:26 AM

PS, I would like thank willow for giving me the idea to cook this soup up in the first place. :)

Posted by: outbackdrifter at August 27, 2008 9:23 AM

Seeing half of us are dying from colds & flu, here is a chicken soup recipes I cooked up last weekend in the crockpot.

Ingredients:
1 tablespoon vegetable oil
3 tablespoons chopped green onions
2 teaspoons ground ginger
2 cloves garlic, finely minced
5 cups chicken broth
1 cup snow peas, sliced in 1-inch lengths
1 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup sliced canned water chestnuts, drained
2 cups fine diced chicken
2 tablespoons chopped fresh parsley
1 tablespoon white wine vinegar
2 teaspoons sesame oil
salt, to taste
ground cayenne pepper, to taste

Preparation:
In crockpot, heat the oils on high heat. Add the green onions and garlic; saut� for awhile . Add ginger and the chicken stock and mixture.
Stir in the snow peas, bamboo shoots, and water chestnuts, chicken, parsley, vinegar, salt, and cayenne pepper.cook on high for about hour or when the chicken is cooked &. Serve

By the way a bottle of your Fav wine with this & the flu or cold will not stand a chance :))

Posted by: outbackdrifter at August 27, 2008 9:16 AM

H2H, sorry for taking so long to get back you, it sounds like you grow up the same way & was great.
Tibooburra is were I live, you will find it in the North Western corner of NSW, The bloke who owns the Family Hotel has throat cancers now & the BBQ are a thing of the past now :(, its a shame he is really nice bloke.
I think the meet up BBQ is a great idea & with alot of blogger talking about catch up with each other, its now perfect, some good food, great wine & a few icey cold beer might fix some of in fighting that going on in the blogs at the moment :))

Posted by: outbackdrifter at August 27, 2008 8:44 AM

Thanks Willow

I will pass on that YUM to my darling who deserves it.
My only contribution was the eggplants so thanks to aquamanda for that idea.

Posted by: egernia at August 26, 2008 10:54 AM

YUM Egernia!!!!

Posted by: willow29 at August 26, 2008 9:53 AM

H2H I served the eggplants as entree with fish roe viniagrette.
I suggested to my guests that they not eat the eggplant skin and to just enjoy the stuffing. The speck added a wonderful flavour much better than say.. bacon. The rest of the menu consisted of beef curry, quail chateaubriand (sp?) and shark chutney. All of which my fiance cooked (he's the chef).

Posted by: egernia at August 26, 2008 9:31 AM

That does it... I have to give these eggplants a go too. Anything in particular you serve them with? Or are they the 'main course' themselves? PS - The speck sounds my idea of fun :)

Posted by: heart2heart57 at August 25, 2008 7:27 PM

H2H - I remember catching blue swimmers in Port Parham!! And my little brothers still catch yabbies - though generally they wont kill them - they keep them as pets, until they die.

Posted by: willow29 at August 25, 2008 11:27 AM

aquamanda

Just reporting back that those eggplants were a treat. We had 10 for dinner Saturday night and I bought 5 large eggplants and hollowed them out added everything you suggested and also some chopped speck. Fantastic.
Thanks

Posted by: egernia at August 25, 2008 10:29 AM

Outback - re your last 3 posts:

I used to fish yabbies as a kid. The old fashioned way - bit of meat on a string, and a large beer can (remember those?) with holes punched in the bottom to act as a sieve/net. Usually managed to get a feed most times.

When I was living in South Oz, we went 'yabbying' with "nets" - a 3ft hoop of 8g fencing wire with a piece of flat hession stitched on with bailing twine. 3 x 2ft twine leaders tied around the rim, and a piece of rope tied to that. Tie a hunk of meat in the centre, and chuck it in amongst the reeds. We went at midnight, and fished till 4. I can't remember how many we actually got, but it broke into 4 figures from memory. Back to my mates to boil up the water in an old milk-churn. More beer, and cooking. Then the 'fun' job of shelling them. Got home at about 11am - knackered. We split them up 6 ways, and each ended up with about a sliced-bread bag full of pure meat. I was pretty much over them by the second day, but my partner at the time just loved 'yabbie' sandwiches. Two slices of buttered 'pure white and deadly' milk-bar bread crammed with yabbie meat. Oh, and of course, tomato sauce (the Heathen) :)

Did a similar all-nighter up at Port Parham on the blue swimmer crabs. Out at night in the Gulf with a spotlight and a car-battery in a tyre tube. It's so shallow there, we must have walked out close to half a mile, singing 'Do wah diddy diddy' for about 3 hours. The girls jammed themselves around the camp-fire (it was bitterly cold at night), and we had a second tyre-tube for the Esky. Bugger the battery, don't let the Esky sink! LoL. We got a decent catch in the end. The flame we had wasn't enough to get the milk-churn boiling this time around, so everyone else piked it and went to bed, and my mate Dave and I cooked those suckers 3 at a time in a small saucepan. We managed to grab some kip just as the sun was coming up. Mind you, this was the middle of summer, and the nearest tree was like 5 miles away. I owned a panel-van in those days, and I reckon it was already over the ton outside, so it must have been all of 120 inside. I can still remember to this day waking up in a ball of sweat, looking across at my girlfriend, who leered back at me with her one dying eye and said "If we don't leave RIGHT NOW, I will NEVER speak to you again"... lmao... And just to top it all off, I had this stinking big Chev V8 with low side-pipes in the HQ 'Van, which of course I promptly ripped off trying to exit the beach. So the beastie sounded like a friggen Nascar all the way home. Lost some serious brownie points that day :)

A mate in Parkdale had a Yugoslav neighbour, and he was into making everything himself. Pickled chillies, mouth watering smoked meats and sausages. The whole box and dice. Oh, and this evil sh!t called 'Slivovitz'. Wonderful plum brandy that doubles for rocket-fuel and paint-stripper. I reckon you could probably weld with it too :) All that said, it reminded me of being back in Austria with the 'Bauer's' (farmers) who make all their own goodies from whatever they can reap from the land.

Where exactly is the 'Family Hotel'? (I'm guessing FNQ or somewhere). Would love to drop in there and sample some of the wonderful things he must make.

Mate, that suggestion of banding together a Webber, Cobb, camp ovens, and a 44gal smoker/cooker sounds like a bloody ripper idea. A coupla coldies, a duck, rabbit, and top-knot pigeon in a goulasch made in a camp oven goes a loooong way to satisfying an appetite.

When my Dad was alive, we used to do 'bush' a lot, around the Balranald area. He was absolutely mad for it. Chatting like this brings back so many fond memories. I'm starting to tear-up a bit here, so I leave it at that...

Posted by: heart2heart57 at August 23, 2008 6:54 PM

deeemm & H2H, you guys bring the Weber & the Cob & I will bring the campovens & My 44 drum smoker/ slow cook BBQ oven
I think we could cook up a real storm, throw in a few beers & that would make a perfect day out :)))

Posted by: outbackdrifter at August 23, 2008 12:05 PM

H2H, by the way the owner of the Family Hotel is from Yugoslavia & he right into spit roasts & his own panfried cabbage, I have had some of best BBQ at his pub :)

Posted by: outbackdrifter at August 23, 2008 11:56 AM

H2H, fish or prawns are good, have ever tried yabbies ?, beef spare ribs are worth looking at, I love them :) or slow cook beef brisket or leg of mutton with veg are worth trying

Posted by: outbackdrifter at August 23, 2008 11:31 AM

So... anyone got any good ideas on what to cook this weekend? Fish? Prawns (the ones on that plate in the pic top-left look *yum*). Curry (Thai or Indian)?. Only a coupla more weeks, and I can see the Barbie getting arked up! Forevernow, they do and 'grilling' in Hungary? I know the 'Yugos' are mad for it - everywhere I went there were huge meat-platters (no disrespect to anyone - it was still 'Yugoslavia when I was there).

Come on peeps - I need some new ideas...

Posted by: heart2heart57 at August 22, 2008 11:30 PM

aquamanda

Those eggplants sound delicious. We are having a group of friends over on Saturday night and I'm going to make your eggplants.
Cheers

Posted by: egernia at August 21, 2008 11:22 AM

Yah deeemm - Xmas it time to break out the Webber and to the good ole Viginia Ham, with crosshatched skin and a clove at every cross cut. Fish, both naked or in foil with Thai spices or your favourite Italian pesto rubbed right through comes up trumps.

My neighbour uses a Cobb - sensational little thing, and amazing how much actually fits in something so deceptively small. Have to be careful when using the hickory chips though - a little goes a long looong way.

Bring on the warmer weather I say, so I can get back outside and do some serious "grilling"... :)

Posted by: heart2heart57 at August 20, 2008 9:49 PM

Posted by: ssshhh at August 20, 2008 9:33 AM - Um... the Super Oscar is basically the same thing...

Posted by: heart2heart57 at August 20, 2008 7:27 PM

Hi all...my first comment is...what a wonderful idea to set up a Food & Wine Lovers category!
I'm interested to know if there are any other Cobb Oven / Webber BBQ-type owners out there, and if they might like to share their favouite recipes?
After a visit to our fabulous Sydney Fish Markets & Paddys Markets Asian vegie sellers last Sunday, I fired up my little Cobb Oven, and with just 6 heatbeads cooked up a Thai seafood curry, a vegetable stirfry, grilled a kilo of Atlantic salmon with ginger & chilli marinade, & roasted 6 corn cobbs spiced with Sri lankan curry.
Also discovered "Smoked rice" at De Costis at the fish markets. A little expensive but yum. A wonderful afternoon cooking up a storm on the balcony, helped along of course with a glass or 2 of my current favourite Hope Estate's "The Ripper".
Any other outdoor cooking enthusiasts in RSVP?

Posted by: deeemm at August 20, 2008 6:27 PM

Yummo...salsasusan...can I come to your next barbeque?

Posted by: istj54 at August 20, 2008 12:27 PM

I invited friends over for lunch yesterday. I made stuffed eggplant and served it with a chopped green salad and Gieson Sauvignon Blanc. The eggplants are halved and hollowed out, then stuffed with a mixture of chopped eggplant,mushroom, onion, garlic tomato, basil and parsley, seasoned with salt and ground black pepper and sauteed together until lightly cooked. The egg plant halves are then baked and in the last ten minutes topped with grated cheese. Simple and tasty and easy to make. :)

Posted by: aquamanda56 at August 20, 2008 10:25 AM

H2H@ aug 16..ever used a coffee grinder...electric or hand...to do Dukka?

Posted by: ssshhh at August 20, 2008 9:33 AM

Organised a bbq at Brunswick Heads last sunday, was byo meat n drinks and I made the accompaniments (umm that way I know the food is good, lol) mmmm avocado pesto pasta (use avocado and stuffed olives with reg pesto except I use maccas). Potato salad (like the one I had in Nepal) lightly sautee the onions with bit salt n cracked pepper n add garlic at last moment before taking off heat, toss in with boiled and chopped potatoes, diced apple, fresh mint from my garden and used sour cream. A mediteranean style vege dish, cook veg seperately: first pan fry some maccas in butter lightly, use olive oil for veges, next the eggplant with little garlic usually add water to this, helps cook without that overly oily taste after; zucchini stir fried til lightly browned in places add cracked pepper, salt n garlic toss through then straight off heat into cold dish n add touch of balsamic; carrot sprinkle lightly with nutmeg toss to lightly coat with the oil and add some water allow to boil off, gets glossy sheen; cauliflower with mustard powder and water added same as carrots you want them cooked but firm; lastly cook capsicum & onion together with couple crushed cloves garlic n couple peices of ginger, do remember to remove the garlic n ginger before serving lol. put it all together and toss maccas in just before serve ok hot or cold. Then other dish, just threw some mixed greens on platter with capsicum, tomatoes, cucumber, mushrooms, feta, n olives or whatever else you want to throw in. Ah now when to have the next one...love good food n either cooking it or learning by watching others cook. Keep the recipes coming guys.

Posted by: salsasusan at August 20, 2008 8:56 AM

I'm making wontons today. Minced pork, prawn, spring onion, ginger, finely chopped/shredded baby bok choy and sesame oil. I bought 2 packs of wrappers from the local Asian grocer and I should end up with almost 80. I love to cook them in my homemade chicken stock and then sprinkled with coriander and more spring onion; this soup is a meal in itself. I freeze the rest for later use.

Posted by: egernia at August 18, 2008 12:16 PM

I mentioned an unusual 'dip' a while back somewhere, and I've found the recipe. I'd like to share it with anyone who's interested. But be warned, this has a fair bit of salt in it - but that's what makes it soooo good :)

It's called 'Dukkah' (no, NOT the kind you smoke LoL)

4 Tblspn Sesame Seeds
4 Tblspn Sunflower Seeds
2 1/2 Tblspn Slivered Almonds
1 to 2 Tblspn Coriander Seeds
1 Tblspn Poppy Seeds
1 Tblspn Cumin Seeds
2 Tspn Coarse Rock Salt
1/2 Tspn Garam Masala

Dry roast the lot until lightly golden. I use a dry cast iron skillet, and don't walk away. They'll crackle and pop and carry on, but keep them moving and don't burn them or overcook them (you'll end up with a strong dark paste rather than a tasty light-coffee powder). You can alternatively give them 5-10 mins in a 220 deg C oven. I just love the aroma of pan-roasting. Plus you can keep a better eye on them, and keep things roasting more evenly.

Remove from heat (and skillet, to stop further toasting). When cool, I use my Super Oscar to grind them to a medium powder. You can use a mortar and pestle, but that's hard yakka. Either way, don't pound the daylights out of them - you'll end up with goo.

It's important to use the freshest ingredients you can get, and taste-test them first - you only need a couple of rancid ones to spoil the whole batch.

Sealed in an airtight container, the brew will last a couple of months in the fridge.

There's quite a lot going on with all the pungent seeds in the mix, but it balances together surprisingly well.

Goes great with any crusty bread and olive oil. Even better with homemade bread you've just fished out of the oven half an our ago...

Posted by: heart2heart57 at August 16, 2008 1:42 AM

Yah Spanky, the lime juice and palm sugar finds it's way into a lot of things. I even sneak a few bits of palm sugar while I'm grating it. Love the stuff. Again, the extremes of Thai cooking come out in the bite of the lime balanced by the sweetness of the sugar.

About the only thing Thai I find difficult is creating a red curry paste from scratch. It's never quite the same as the one down the road at the restaurant. I think they use a fair bit of fat in theirs, as it's always a lot more shiny than mine. And I'm sure there's a fair dose of the *evil* 'blachan' prawn paste in it too.

One thing I stumbled across years ago was a wonderful fish soup. I was fortunate enough to have inherited a bag full of fresh leatherjackets, which I did patties with. I felt guilty throwing all the bones away, so I found a recipe for a soup, using all the leftovers to make the stock with. It's pretty simple to make, and the colour you get using fresh tumeric is quite vivid (and so is anything else that the darn stuff touches). Tumeric root (aka 'yellow ginger') has in interesting fragrance to it too, which you only get a hint of from the powdered variety.

The soup is finished with a can of cococnut cream - coconut milk or low-fat milk for those that want to keep the fat content down, but I reckon the taste suffers, as well as the consistency. The coupe de grâce is a couple of limes worth of juice just before serving.

The same base works well with mussels, prawns (garlic fried first is interesting), vongole, any bits of fish you have lying around, calamari - in deed all things seafoody. On their own, or in any combination. It's a light enough soup to be able to have decent bowlful and still have plenty of room for whatever is coming up next...

Posted by: heart2heart57 at August 16, 2008 1:03 AM

Posted by: heart2heart57 at August 14, 2008 11:28 PM

Just to add a few (variations in some cases, opinions in others) Squid brand fish sauce is really good...... and those steamers are also great for homemade yum cha........ with your "tear you a new bum sauce" (have you tried a little lime juice and palm sugar in it, compliments nicely .... depending on what you doing it with)........ last Thai tip... the coriander root is great, for Thai curries etc bruise it to release the flavour and throw it in.... lots of flavour....... any one else got some????

Posted by: spanky668 at August 15, 2008 4:17 PM

OMG where do you all live because I am watering at the mouth and have not had lunch at 2.46pm.
Outback email your address because you are going to make the dish and I will eat it with you.
Heart 2 heart next time I am down your way I will contact you and we should all get together for a gig dinner party , bloggers style.

What do you all think.

I like and want to meet music teachers mother and all those cabbage rolls...
have to go and feed my tummy it is rumbling and I think I have not drank enough water today. Ps it is beer o'clock somewhere in the world so cheers to you all,
going to the snow shortly for a quick visit.
peace out xxxxxxxxx

Posted by: amourmoi08 at August 15, 2008 2:49 PM

Good to see people tackling the Thai stuff. You can't really screw it up - so long as you got heaps of fresh produce and a basic set of spices - chilli, ginger, chilli, lemongrass, chilli, garlic, chilli, galangal, chilli, fresh black pepper, chilli, and lime leaves. Did I mention chilli? LoL.

Palm sugar, oyster sauce, and Thai versions of soy sauce and chicken marinade are pretty easy to find, though the Vietnamese fish sauce is probably the better of the fish sauces. Chilli jam is also an interesting concept.

A couple of fresh lime wedges, some coriander and a couple of sliced chilli's (as if there wasn't already enough) make a nice garnish. Sliced chilli in a mix of fish sauce and soy make a great tear-you-a-new-bum dipping sauce.

The thing that's so great about the Thai kitchen is that is so much more extreme than all the other Asian cooking. Over the top sometimes. Way sour, way sweet, way hot, and sometimes way salty - all in one. And then the nice fluffy soft white rice to round it all off.

I got myself one of those bamboo steaming baskets - a 3 inch high 12 inch hoop with slats at the bottom, and a lid. Fantastic for steaming fish (never thought I'd like steamed fish, but it comes out soooo succulent).

Simply place a de-boned piece of your favourite fish (orange roughey is superb for this) on a plate that will fit inside the basket. Mix up a brew of the aforementioned spices/sauces, paste on liberally, and pop the plate in the bamboo basket. Put the whole shootin match into a wok that has an inch or so of boiling water in the bottom of it, and wait about 5 mins.

You have to keep a bit of an eye on it so you don't set fire to the bamboo basket like I did first time round LoL. You'll end up choking the sh!t out of your guests if you do - not to mention embarrass yourself to boot. Soaking the whole apparatus in a sink-full of water for a while helps prevent unwelcome bushfires.

The fish kinda both steams and poaches in its own juices and spice mix, and the result is to die for. That alone with some plain rice is fantastic. If you want to jazz it up a lil, and do a bit of cross-culture cooking, a simple Nasi Goreng instead of plain rice adds a killer touch (don't forget the egg omelette roll in your rice!).

I'm lucky where I live - not too far from Springvale, where every second shop is an oriental grocery store - all the sauces, spices, Asian veggies, fish, pork, poultry, fruit, mud crabs and other seafood you could hope for. And dirt cheap too...

Rats! Now I simply *have* to have something Thai over the weekend.

Posted by: heart2heart57 at August 14, 2008 11:28 PM

Posted by: outbackdrifter at August 14, 2008 2:20 PM

not at all mate, I like your willingness to share your recipes (I hope that goes for all the top shelf, signature dishes too) and impart your experience....... I will see if I can get a good Thai dish happening (love the sweet, sharp, salty and hot combinations they get going)... and please do put up a Thai steamboat recipe if you get one..... sounds Delicious..... have a good night.... cheers Spanky.

Posted by: spanky668 at August 14, 2008 6:18 PM

Here is something I have been playing with, I hope you like it

Caribbean Rice and Beans

3 teaspoons vegetable oil
1 small onion, chopped
1/2 red caps thin sliced
1/2 green caps thin sliced
2 cloves garlic, crushed
1 cup of chicken stock
1 can of red beans, rinsed and drained
1 can of chickpeas, rinsed & drained
1 cup of cooked chicken chopped
3 slice of bacon chopped
2 tablespoons Worcestershire sauce
a few good splashs Tabasco
3 cups white rice, cooked
1 tablespoon dried oregano
2 tablespoon dried cumin
3 tablespoon dried parsly
salt and pepper, to taste

Preparation:
Heat oil in a large frypan or wok; saut onion, red and green caps, bacon, chicken and garlic. then add red beans & chickpeas, chicken stock, Worcestershire sauce and Tabasco. Stir in cooked rice, oregano, parsley & cumin; heat through till stock is gone . Then serve

let me know what you think

Posted by: outbackdrifter at August 14, 2008 5:01 PM

Well Spanky, It looks like Im trying to teach a teacher, Im sorry for treating you like a newby, I like the mix of cuisines you are trying out, Thai is one I´m just getting into but so far I really like the tastes that the thai´s have in there foods, now once you get a handle on thai cooking you will have to put up a recipe or two for us to try :)

PS the thai´s have there own style of tepanyaki & steamboat which I am trying to chase recipes up on this now :) & yes I do love this style cooking, its a just a great way to cook :)))))

Posted by: outbackdrifter at August 14, 2008 2:20 PM

Outback and Exoticorigin, I love to cook (did it for a living for 12 years) but while I was working the last thing I wanted to do when I got home was cook (especially if it was just for myself).....that is what I like about the blog, new ideas and reminders of things I haven't had for ages (comfort foods and alike). I am finding now that I am playing with different cuisines (Thai, Chinese, Indian etc with mixed success, hardest part is not getting carried away) that I didn't tend to do when I was working in kitchens.... I guess for me I like being able to whip up something from scratch and experiment with different flavours (loving the Thai at the moment)....... SukiYaki is just the latest inspiration.... as Outback said it is nice to be able to have a communal feel and let everyone in on the fun, while being able to enjoy the company of those you have made plans with, as well as the food...... I tend to have something on the boil (so to speak) on a Saturday while I do chores ......... I find it relaxing (and you get to have a nice feed at the end)....... keep the recipes coming though, it is always good to have a few new ones in waiting...... cheers guys

Posted by: spanky668 at August 14, 2008 12:23 PM

exoticorigin, you are right about not have someone to experience it with..............thats why I hate cooking for just myself :(, Australian reds always hit to spot but a moet petite add to the mix at the end of the night makes it perfect :))))

Posted by: outbackdrifter at August 14, 2008 9:22 AM

Spanky, exoticorigan is right, don´t worry to much about the stock.........cooking is fun not hard work, to tell you the truth any good base stock with a few herbs will do the trick, don´t forget noodles for the end of the meal, it will be a great broth to cook your fresh noodles in

Posted by: outbackdrifter at August 14, 2008 9:14 AM

Outback....nothing can bet for places, culture and food....but the excitement would be incomplete without someone to experience those lovely things...

Posted by: exoticorigin at August 14, 2008 8:49 AM

Spanky.....don't spend too much your time, looking for right "stock" ingredient ....slightly imperfect taste it's OK, most important of all is with great romantic company....

Outback, perfect Australian red, will do the rest... :)

Posted by: exoticorigin at August 14, 2008 8:39 AM

exoticorigon, Your right places, people & food is what makes the world go round & makes a great place to live in :)

Posted by: outbackdrifter at August 14, 2008 8:24 AM

Spanky, PS a nice light Australian red go very well with this :)

Posted by: outbackdrifter at August 14, 2008 8:12 AM

Spanky just had a look on ebay, if you do a search for fondues & you will find what you are looking for in steamboats.
Don´t over cook the stock, start it up about an hour or so before your guests are coming.
Don´t worry about this not being a success, if an old bushie like me can pull it off........anyone can :)

Posted by: outbackdrifter at August 14, 2008 8:09 AM

Hi Outback....your welcome, please dont asked apology, it just nice to share all the recipes, I'm pretty sure you know some international cuisine better than I do...I'm avid travellers, places, people and cuisines are all my fav agenda.

Posted by: exoticorigin at August 14, 2008 8:05 AM

Posted by: outbackdrifter at August 13, 2008 10:48 PM Great stuff mate, I will be hunting and gathering on Saturday for ingredients...... I will let you know the extent of my success (or maybe not so willingly, my failure).......Posted by: exoticorigin at August 13, 2008 10:49 PM

Quick???? I spend the better part of a day on the stock (well, sit around while it cooks itself)....... Will let you know if it is a success....

Posted by: spanky668 at August 14, 2008 6:58 AM

exoticorigin, thank you for clearing that up, please forgive an old bushie for not knowing what it was called but gee it tasted good :)

Posted by: outbackdrifter at August 13, 2008 10:54 PM

Hi Spanky...your welcome...it would be nice if I could join your cooking experiment. I'm good in food taster.. :)
Duck/Chicken noodle soup will do, quick n easy....

Posted by: exoticorigin at August 13, 2008 10:49 PM

Spanky, the one I like is as following

3 litres water
4 spring onions chopped
10 garlic cloves, crushed
20 slices fresh ginger ( thin )
60 g galangal, peeled and sliced
3 lemongrass stalks, bruised
2 tablespoons sea salt ( don´t use cooking salt )
As for a steamboat, you can use an electric wok ( you can cook a great stir fry with this to :) ) or you can chase one up at a Chinese grocery store.

Kylie kwong has a nice steamboat dinner party recipe online have a look; think you will like it

I hope this helps :)

Posted by: outbackdrifter at August 13, 2008 10:48 PM

Posted by: exoticorigin at August 13, 2008 10:15 PM "Sukiyaki"...... yes that's it, I was worried I was going to have to go to the restaurant and order half a dozen dishes before I found the right one..... I do remember buying the sauce but never got round to doing anything with it.... guess that is what Saturday will be spent doing ..... maybe Duck noodle soup Sunday night.... mmmmmmmm... thanks again

Posted by: spanky668 at August 13, 2008 10:33 PM

OutBack, do you have any recipes for the broth?? and where do you get the "steamboat" sets?? Chinese grocery??

Posted by: spanky668 at August 13, 2008 10:15 PM

Spanky....if it is a Japanese Restaurant, that was called..."Sukiyaki", ..plate of vegies, thinly slice of beef, boiled with sukiyaki sauce, it takes only few minutes to cook, there you go....

There's another one, called "Shabu-shabu", thinly slice of beef and mixed vegies, the sauce is separate as side-dish...quite similar but different preparation in cooking...

I lived before in Japan, so I'm quite familiar of their cuisine...

Posted by: exoticorigin at August 13, 2008 10:15 PM

Spanky, thats a steamboat, the Japan & China have there own types of the same thing.

Posted by: outbackdrifter at August 13, 2008 9:55 PM

Posted by: outbackdrifter at August 13, 2008 3:43 PM I had a dish at a japanese restaurant once (can't remember what it was called) but it was a plate of veges, and really thinly cut beef, with a broth over a burner, that you cooked everything in. just chuck in the veges and the meat (bit by bit as you want them) and off you go...... I think you're right in that you can prepare it early, no stress, and then enjoy the company you're with....... feeling inspired.... now just have to find the company...... thanks for the tip (will have to "wiki" raclette too)

Posted by: spanky668 at August 13, 2008 9:44 PM

Hmmn...speaking of Teppanyaki, yes, yum with little "sake - rice wine", and green tea, candle-lite float in water bowl, with side dish of "Sushi", nice and romantic...I'm good in that table presentation.....

Posted by: exoticorigin at August 13, 2008 9:09 PM

HH, Raclettes are great, no many people know about them here but it big in Europe, Yes your right I do like getting my guests involved in cooking at the table, its a great ice breaker if they don´t know each other & with a little wine it can very interested to watch but like you I have to find a partner to share it with.
tepanyaki is also great way to cook, thank you for reminding me now I have four :)

Posted by: outbackdrifter at August 13, 2008 8:07 PM

Well there ya go - learn something new each day. Never heard of a 'Raclette' before Outback, so I looked it up on Wiki. Sounds like a hoot. You seem to like things that involve a group of people mulling around something cooking in the middle of the table.

Which reminds me, I must break out that electric tepanyaki set I've got buried away somewhere. Just right for two couples (now all I have to do is find a partner, and a couple LoL). Prepare all these lil tasties with garlic, ginger, soy, chilli, and all those other gorgeous Asian spices. Even bok-choi comes up trumps - there's little lid thingies you can place over them on the hotplate to semi-steam things.

Darn. Now I'm hungry again. Woot woot.

Posted by: heart2heart57 at August 13, 2008 7:41 PM

Posted by: australiaflo at August 13, 2008 2:35 PM
Who needs a recepie for szegerdiner goulasch

Correct Spelling :
Szekely Gulyas
Szelely...is a name of a town
Gulyas ( Hungarian ) = Goulash ( english )

If that is what you are referring to ?

Posted by: forevernow1 at August 13, 2008 4:43 PM

Me too Australian Flo! It would be great if you post it please :)

Posted by: willow29 at August 13, 2008 4:21 PM

Australianflo

Post the recipe here as I'm sure many people would like to try it, including me.

Prost

Posted by: egernia at August 13, 2008 3:58 PM

First up I really like the interaction on this blog, cooking something you can learn basics & then just experiment with the taste to meet your palate thats what cooking is all about.
Im now going to put my two bobs worth in on cooking for two or small dinner party.
the three things I love to do is fondue, steamboat or Raclette.
All the prep is easy & its done before the night, then you spend all your time enjoying the night, All the cooking is done at the table & interaction at the table is great, it really makes the night

Posted by: outbackdrifter at August 13, 2008 3:43 PM

First up I really like the interaction on this blog, cooking something you can learn basics & then just experiment with the taste to meet your palate thats what cooking is all about.
Im now going to put my two bobs worth in on cooking for two or small dinner party.
the three things I love to do is fondue, steamboat or Raclette.
All the prep is easy & its done before the night, then you spend all your time enjoying the night, All the cooking is done at the table & interaction at the table is great, it really makes the night

Posted by: outbackdrifter at August 13, 2008 3:42 PM

My mother makes the best cabbage rolls!!!!IShe's Greek.She makes big ones and I have no trouble eating 6 at a time!!!!I want some now......Mummy? Are you home?

Posted by: musicteacher at August 13, 2008 3:27 PM

Talking about simple food?...

here's the simplest people eat...

1...bread with banana..
2...chips with tomato sauce....
3...rice with boiled egg...

Posted by: exoticorigin at August 13, 2008 3:06 PM

Who needs a recepie for szegerdiner goulasch ???
let me know I have some do you prefer Chicken or beef ?? Chicken is the traditional meat for Szegerdiner Goulasch !!!

Posted by: australiaflo at August 13, 2008 2:35 PM

Cabbages rolls are yum.....made it only some weeks ago....yet to find some to bet what you can make at home...yes it does take time but doesn't everything worthwhile....I guess it is an attitude...a chore ? or something you do with love , for the ones you love.Like everything else in life...Ok, enough about yummy stuff...haha. I have another house to design before the day is done...

Posted by: forevernow1 at August 13, 2008 2:13 PM

Yes they sound great and I do it often but due to the high cost of living I chose to do it in my kitchen with my non cooking single friends who have thier kitchen on the market to be sold because nothing happens in it.

Cooking is so much fun and anyone that is a good apple is welcome to come in my kitchen and share a drop of the grape and learn the art of persuasive discussion, no short order cooks allowed.
It is a process of creating not only great food and a little wine but great company and a good time is had by all.

Amour all the time xxxx take care xxx eat well xxx live long xxxx love responsiblyxxx
take care of each other xxxx cooking for one or twenty is so much fun and it is free xxxxx

Posted by: amourmoi08 at August 13, 2008 10:02 AM

Posted by: aquamanda56 at August 11, 2008 7:38 PM

sounds like a little slice of heaven.

Posted by: istj54 at August 12, 2008 10:18 PM

Oooooo... cabbage rolls. Yum! Hard to find them, even harder to find good ones. Glicks make a reasonable one but their 'sauce' is average - other than that, hard to find in the City. Mum makes them very occasionaly - bit too fiddly steaming the cabbage leaves etc. A Russian place that used to be in the City made great ones. Have to hunt around and see if I can find some, now that you've given me pangs for them... :)

Posted by: heart2heart57 at August 12, 2008 9:06 PM

Posted by: heart2heart57 at August 12, 2008 12:00 AM
A dollop is just fine.Mind you it may depend what part of the country your family is from or who gave then the recipe.....try it ! you will never look back...promise...haha...same as with cabbage rolls ..must have a dollop of sour cream.

Posted by: forevernow1 at August 12, 2008 1:02 PM

FN1 - Hmmm... haven't tried the sour-cream thing. It's not the way the family made it over the years, but I might set some aside and try it next time. Does the sour-cream get mixed right through? Or do you put a dollop on top? I'm kinda getting Stroganov overtones trying to imagine sour-cream (I grate a potato in to thicken it).

Posted by: heart2heart57 at August 12, 2008 12:00 AM

Thanks for the clarification Stuart :). For a minute there, I thought it might have been a suburb of Melbourne... lmao

Posted by: heart2heart57 at August 11, 2008 9:35 PM

Posted by: heart2heart57 at August 11, 2008 8:56 PM
Did you remember to add sour cream...its a must for Szekelygulyas and crusty bread ...add a nice Hungarian red " bika ver"
( bulls blood ) renamed for the Australian market....available at Bedalis Wine Cellar in Pinewood ( Mt Waverley ) other then that ...You have got it !!....Szilvia

Posted by: forevernow1 at August 11, 2008 9:32 PM

FN1 - Um - I'm pretty sure the Germanic spelling ends with the 'sch' - they just LOVE big words LoL. When I posted that the other day, I was actually in the middle of making one. Interesting mix it was too - Australian pork belly meat, Polish sauerkraut, Yugoslavian parpika, with a splash of Spanish smoked paprika to add that 'outdoor' flavour, and half a home-grown cabbage to make a Hungarian dish. LoL.

Aqua - yep, sometimes simple and fresh is darn hard to beat, huh? Never forget the taste of my first self-caught/cooked cray. I can't even look sideways at a frozen one these days. Bottle of plonk and a nice sunny day on top of it would have made it 'magic'...

Posted by: heart2heart57 at August 11, 2008 8:56 PM

savvyfem, I will be in it if you do your cookery class, definitely!
Tonight I got home at 7pm after a long hard day and thought "I have to eat something good" after only an apple and a slice of toast all day. Well, I raided my fridge - the results.....fennel and red capsicum chopped in slices, fresh garlic and a field mushroom chopped coarsely, covered frypan, with unsalted butter and cold press extra virgin olive oil heated, put vegies in and cook lightly then add a fresh slamon steak with skin still on into mix, season and cook for a couple of minutes, then add about a teaspoon of quince paste stirred in to the mix, cover and allow to simmer slightly, not too long, uncover and stir in fresh cream....ready...delicious with a glass of a good Canberra valley Reisling and a little crusty bread to mop up the sauce....a heavenly way to end a tough and long day...nice.

Posted by: joyfuldelite at August 11, 2008 8:52 PM

Posted by: heart2heart57 at August 11, 2008 7:10 PM
Sorry FN1 - but that's how we spell it. "Szekelygulyas", ok
Or Szegedi gulyas...thats right....not trying to be smart...just was not sure thats all

Posted by: forevernow1 at August 11, 2008 8:13 PM

sometimes the most simple food is the best :>)

Posted by: aquamanda56 at August 11, 2008 7:39 PM

not long ago, was visiting a friend in Melbourne who lived along Beaconsfield Parade at Albert Park. We decided to treat ourselves to a nice lunch and went down to south melbourne markets and bought the fattest oysters, some lovely fresh prawns and some fresh crusty bread. We had a chilled bottle of wine,quickly cooked the prawns in some garlic and tomato with lots of parsley and had the oysters just plain. sat out on the front verandah with a view of the Bay on a bright sunny day with our treat....was excellent :)

Posted by: aquamanda56 at August 11, 2008 7:38 PM

Sorry FN1 - but that's how we spell it. "Szekelygulyas", ok?

Posted by: heart2heart57 at August 11, 2008 7:10 PM

57 at August 11, 2008 6:06 PM
How far is the southside of Brissy from southeast Melbourne again ?
About 2000kms

Posted by: creativestuart at August 11, 2008 6:57 PM

I can see I'm going to like this blog :) Anyone for a Segedin Goulasch?

Posted by: heart2heart57 at August 4, 2008 6:57 PM

Is that the same as Gulyas ( Goulash ) ? So sad that most recipes get it wrong...take it from a Hungarian...still make it in the old tradition..served with home made gnocci

Posted by: forevernow1 at August 11, 2008 6:45 PM

How far is the southside of Brissy from southeast Melbourne again ?

Posted by: heart2heart57 at August 11, 2008 6:06 PM

Savvyfem,

The cooking night sounds like a ball, am on the southside of Brissy and would attend in a heartbeat! Let us know about it if/when it happens!

Posted by: spunkymuffin at August 11, 2008 11:36 AM

Hmmm... this dinner-party thing has potential. Love the pic of the plate on your lap Susan. Maggie watchin from the handrail, lovely scenery in the background (where is it). In with a bit of luck, maybe a splash of vodka in that tomato juice? LoL...

Posted by: heart2heart57 at August 7, 2008 5:24 PM

Salsasusan, that sounds like a fun idea. I am also a good cook but often work 'ad lib" which would be hard for anyone to follow. I made a marmalade cake last week - just to see what would happen. The marmalade sinks to the bottom and caramalises, yum!

Australiaflo, that is a very kind and generous offer.

Posted by: willow29 at August 7, 2008 10:50 AM

What about a learn to cook dinner party, invited guests bring a recipe of their favorite dish (would need to let them know basic dish type ie chicken/lamb/desert) and ingredients, show everyone how to make it, or if don't know how then given recipe, bring ingredients and shown how to cook it as well as learn a little of how others cook their's, could be fun, would require at least one reasonably good cook/chef to oversee (the possible fiasco) afternoon and all get to enjoy our efforts together with nice drop of wine. I'd be interested in something like this, good for a laugh if nothing else, am fairly good cook too (bonus).

Posted by: salsasusan at August 7, 2008 10:26 AM

Somehow, the thought of trundling through a pine forest with a pig on a leash is rather appealing to me. And if the porker can't find no truffles, at least you have a Sunday Roast or two nearby.

Now a dog might be a better choice, since our piggie is probably going to want to eat what it roots out of the ground. But at least the porcine beastie isn't going to urinate on it 'just coz'. What is it with dogs? Can't eat it, can't *censored* it - pee on it...??

On a more serious note, I haven't had the pleasure of sampling a genuine Truffle yet. They're so damned expensive, and rather hard to find (the pigs/dogs aren't alone in this). Melbourne is renowned for it's availability of fresh produce, but the only truffles I've ever heard mentioned are dried-out weedy looking things imported from France/Italy.

Bit like genuine horse-radish actually. If you've ever had the sinus-blowing effect of the real-deal at a W�rstelstand, you'll know what I mean. That junk they try to sell you in a jar is as much horse-radish as a tomato is a vegetable.

I can see I'm going to like this blog :) Anyone for a Segedin Goulasch?

Posted by: heart2heart57 at August 4, 2008 6:57 PM

Somehow, the thought of trundling through a pine forest with a pig on a leash is rather appealing to me. And if the porker can't find no truffles, at least you have a Sunday Roast or two nearby.

Now a dog might be a better choice, since our piggie is probably going to want to eat what it roots out of the ground. But at least the porcine beastie isn't going to urinate on it 'just coz'. What is it with dogs? Can't eat it, can't *censored* it - pee on it...??

On a more serious note, I haven't had the pleasure of sampling a genuine Truffle yet. They're so damned expensive, and rather hard to find (the pigs/dogs aren't alone in this). Melbourne is renowned for it's availability of fresh produce, but the only truffles I've ever heard mentioned are dried-out weedy looking things imported from France/Italy.

Bit like genuine horse-radish actually. If you've ever had the sinus-blowing effect of the real-deal at a Würstelstand, you'll know what I mean. That junk they try to sell you in a jar is as much horse-radish as a tomato is a vegetable.

I can see I'm going to like this blog :) Anyone for a Segedin Goulasch?

Posted by: heart2heart57 at August 4, 2008 1:44 AM

Hi all, there's a place in Southwest WA called Manjimup. They are also cultivating truffles there. Apparently they are gaining a name for themselves both nationally and internationally. Good for them I say. We have some great produce over here and I do like to hear about it gaining respect further afield :-) They are certainly have a pungent aroma... and taste nothing like anything I've tried before. I'm sure there are those who only eat them to show off because they can afford it. But I don't know that I agree it's solely food snobbery.... I like things that are a bit special and totally unique. Sure there are substitutes, but there is a certain amount of pleasure to be had in the occasional thrill to the tastebuds with something you don't get often.

Posted by: laidyback at August 2, 2008 9:27 PM

Looking for some professional Chef's advise ???
Having a Dinner party but you do not like to stay in the kitchen and cookingthe whole time or just like to imprese friends & family with good food modern classic fancy ..... Or just need tips & tricks and new recepies Maybe I can help you out - Brisbane based and passionate Chef since 15 years - international expirience - so just ask/ send me a message !

Posted by: australiaflo at August 1, 2008 9:35 PM

Dogs are much better because they aren't tempted to eat it (though they do eat stuff that smells worse!!).
"Food snobbery" I agree but I'd include smoked abalone in that list!

Moneynsex: your kitchen sounds lovely - cooking delicious things for yourself isnt a luxury, its a necessity!!

Posted by: willow29 at July 22, 2008 9:08 AM

Posted by: meonline2you at July 21, 2008 10:29 PM

Pigs yes its true ( french traditions die hard), but dogs are much better.

Finding them in a wild oak forest is hard - guess work. But the tassie ones are cultivated from infected root stocks from france - so they know where to look , and when - so much easier . The test is the quantities they can produce as it fluctuates with the weather - and they need to recoup the cost of setting up the farms as well as the pioneering R&D they are having to spend ( $$$ ) as nobody has been commercially successful farming truffles outside of the micro-climate of French old oak forests in the past)

IMO - truffle oil is a total scam !
absolute waste of money.

Maybe if you made your own ( as most chefs do - they buy a few, if they can get them , then store them in oil for a few days until they have to recoup their investment by selling the actual truffles as shavings at ridiculous price markups to foodie morons- but keep the oil for themselves !), but the shop stuff is a worthless.

Truffles aren't that great anyhow - its just food snobbery- like grange wine, gold, beluga caviar, sharks fin ...and there are plenty of excellent cheaper substitutes.

Posted by: eatsrootsandleaves at July 22, 2008 12:33 AM

savvyfem at July 20, 2008 8:18 PM being the entrepreneur that I am and always looking for a way to make a quid.. oops help my fellow man. I thought basic cooking, household skills for recently separated gentlemen could be a goer. I am a more than average cook, used to teach cooking and had a small catering business as well as being the CEO of a family. Shirt ironing, toilet cleaning and a roast dinner could be lesson 1.

Posted by: blueyedblond at July 21, 2008 10:48 PM

Thank you for your welcome Mr Oldergent.
Thankyou also for the advise.
The truffles you refered to are indeed very expensive. I was told by a Chef that pigs are used to find them in forests and these days most people can only afford truffle oil.
Was he pulling my leg?

Posted by: meonline2you at July 21, 2008 10:29 PM

Posted by: moneynsex at July 21, 2008 11:37 AM

Seems you know the A-Z of cooking haha.

Troy

Posted by: troyohboy at July 21, 2008 12:48 PM

I've always played host in delicious culinary style. I love to entertained friends and relatives to enjoyed a great company. So I renovated my kitchen, installed tassie oak cupboard, granite bench top, European gas stove and fan force oven. Complete with cookware pots and utensils, cook books, storing recipes in binder and variety of spices. Once a month i threw open door with intimate group sipping red/white wine and beers and course of dinner was then served my specialities international cuisine, Each months have different variety, Aussie BBQ, Thai, Chinese, Filipino, Italian dish. So much cooking itself and I'm tired, now I stopped hosting maybe doing it only special occasion. So Being eating alone, A minutes cup of noodles or take away foods will do...:)

Posted by: moneynsex at July 21, 2008 11:37 AM

Hi savvyfem

What a great idea! I'm on the southside of Brisbane and would be very interested in improving my culinary skills in a fun environment. Hope you can get some more interest!

Posted by: sunsign777 at July 21, 2008 9:14 AM

Hello fellow food lovers! I live in Brisbane bayside and am an ex caterer and I have a friend who is an executive chef. I was wondering if there is any interest here in cooking classes with local ozzi grown produce with us as I have a perfect kitchen setting and we could eat the results with some matched wines? Just a thought - any takers? Would be fun I think S

Posted by: savvyfem at July 20, 2008 8:18 PM

I did a Thai cooking course in 2005, great course, great food and I had a lot of fun.....but it was single women and couples.....no single men.
But as I do love food and cooking, I will do another one, hopefully this year. What I learned about herbs, putting things together and presenting was...well not as good as sex....but priceless!!!!!!!! Plus I think a wine tasting course would be a ggod one to do..........have a lovely day all...jewels

Posted by: junebaby57 at July 19, 2008 10:13 AM

Meonline2you,
Well done, for someone on the site for one hour, I just hope a friend of mine does not see your post, it will drive her into a frenzy. lol. For some reason she has all the trouble in the world, getting posted.

On blog I believe they are now harvesting Truffles in Tasmania, I have not sourced any and probably could not afford them anyway.

I hope you enjoy the experience here, but be warned it can get a bit firey at times, so develop of tough hide and do not take too much to heart.
Cheers OG

Posted by: oldergent at July 18, 2008 11:01 PM

well this is my first time blogging and I have been a rsvp member for 1 hour!!
The topic is cooking classes. I attended a chocolate truffle making course once, it was in a singles environment. I had the best time. Made a huge mess, laughed all afternoon....didn't meet anyone, but didn't matter. Unlike dating, which I find myself a little clumsy, it was great to have my focus elsewhere! Anybody else done this?

Posted by: meonline2you at July 17, 2008 8:10 PM