My Cooking
I have talked about “Dude Food” several times, I just have a huge fascination with it. To me, it’s about comfort. I love cooking and eating food that’s tasty, easy to eat and easy to recognize.
Continue reading “Buttermilk Chicken, Polenta Crumbed Okra with House Made Tartare Sauce”
One of my dreams is to one day own a mac and cheese food truck!
You can just about make any flavour and then toss it through macaroni and bake it. Imagine all the things you like, then mix it in with macaroni. For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese. You can also have it cold like a salad like they do in the Philippines. There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.
One of my favourite things to eat is chili!
I have grown up eating chili since I can remember. As a kid, I remember eating our meals around a huge table which my grandmother would cook for. I had aunts, uncles, cousins and sisters around that table, including my grandmother, who would share a chair with me. As I ate, I remember the many condiments that accompanied every meal.
Continue reading “Chili Con Carne, Tortilla, Salsa, Guacamole”
It never ceases to amaze me that the simplest thing is often the most enjoyed by many people. I guess I have had my head in the clouds for far too long, thinking that top end food is the key to success in this field but I am constantly reminded that people just want “good food”.
Last Saturday I had the pleasure of cooking for Eat.Drink.Blog conference. I nervously cooked for seventy odd bloggers.
Continue reading “Grilled Corn with Roasted Garlic Aioli & Parmesan”
Photo by Jun Pang
Growing up, my grandma, Lola Luz, made rice pudding on very special mornings. They were a little different though!
Photo by Jun Pang
Nothing fancy here but it’s open for fancy stuff. Chuck some smoked paprika into the braise to add little more flavour or saute some chorizo sausage in before you add the liquids, it lifts the dish to another level. The polenta can also be added to like a little truffle oil at the end or saute mixed mushrooms in butter and fold it through just before serving and finish it off with a poached egg – bloody beautiful!
Continue reading “Tomato & Pork Neck Chop with Olives, Capsicum & Speck served with White Polenta”
Photo by Jun Pang
You can’t get any easier than this recipe!
I could eat corn bread all day. Fresh baked straight from the oven with whipped butter, you could ask for nothing more.
This is easier than making bread. No resting time, no proving time, simply make the batter, place into tins and bake. The batter itself takes no longer than 5 minutes to put together, no skill required here, it’s like making pancake batter.
Every now and again my chefs and I treat our selves with a meal before service. Usually it’s left over stuff that would normally hit the bins from specials that might not have performed too well or change of menu and we’re left with ingredients we can’t incorporate into the new menu.
This particular occasion, we had pigs ears. I love pig ears, you can do so many things with them. I like them really crispy on the outside and the cartelidge in the middle adds to that texture. Crispy fried pig ears, tossed in salt served with a chili, soy and vinegar dipping sauce – priceless!