Sunday, July 22, 2012

The Million Dollar Idea


The idea came to me in at 10.30 pm on the 17 July, the eve of my sons 10th Birthday, it was simple, would be something that could be sold around the world and in 12 months I would have a Million dollars.  My wife said I should not do anything rash, don't quit my job and that I should would work out a plan......my plan is to quit my Executive Chef job of a Convention centre and 4 star plus Hotel and make a million dollars in 12 months...........I have never done anything just for money in the past.... this was the right idea at the right time and place


This Idea will make me a million dollars



Thursday, July 19, 2012

Kids can cook .....

The kitchen is deadly quite, this is strange for just minutes ago I could her singing and chopping as little miss five year old made some afternoon tea for both of us, chop, sing, chop sing, chop, sing, chop, silence, silence, silence
Now I could get up and rush to the kitchen, scoop up little Miss Five year old and rush her off to the A&E, frantically phoning ahead to make sure that they have her blood type and that medics are at the ready.  “honey are you OK” I called out, silence, silence, silence.  Now silence is not a bad thing, it says to my male brain that it cant be that bad or else there would screaming and crying or even a thud as she hits the floor.  “honey, can I help you” I asked again, silence, silence, silence
Now I could get up and rush to the kitchen grabbing the first aid kid from the bathroom, wet cloths and clean towels to clean up the pending injuries that may be in the kitchen.  It takes years of skills to reframe from reacting (or a very good video like Cinderella and the princess’s diary)and rushing to the rescue.  My left handed male brain told me to wait, wait, wait – “ honey, I am in the lounge if you need me”  silence silence silence.  Mother would have had kittens by now but is my years of kitchen work and assure me that everything is going to be OK
The latest project that I am proud to be a part of is the The Kids can Cook Kitchen.  Its focus is to look at what food choices are grown locally  in our communities and what is available to students and their families, as well as the impacts that this has on them.  Mother nature and seasonality are mixed with some fun to then be baked into a interactive and social kitchen experiment.  This mobile kitchen experiment is all about interacting with kitchen tools, gardens and things that kids would not normally touch because they may get their hands dirty or they may make a mess in a otherwise pristine kitchen environment.  The Kitchen is a Marlborough Farmers’ Market project and is designed to fit into any venue, any place at any time.  It is innovative, practical and the future of learning.  It is one of the most exciting projects that I have been involved in and it involves kids with sharp knives.
“honey, how is my afternoon going, I am getting hungry” I called out three minutes late …….a little head appeared around the corner, followed by a trail of the loo paper that had one end secured around her little finger and the other end firmly attached to the wall some 20 M away, “ daddy,  I have cut my finger “ she informed me as she sought a cuddle.  There is one thing I have learnt, that is that you have to  lets kid learn as and when they are ready,  even my 16 year trainees cuts themselves in their first week but I am not sure if they will appreciate the same cuddles to make it better………

Thursday, June 14, 2012

what the salsify !

A great brunch or lunch dish, and perfect served alongside a few crisp rashers of bacon and a fried or poached egg. Makes six fritters 

300g salsify 

45g unsalted butter 

1 garlic clove, minced 

1 small red chilli, finely diced 

3 Tbsp finely chopped coriander 

1 egg, lightly beaten 

1 Tbsp flour 

Salt and freshly ground black pepper 

2 Tbsp olive oil 


Method

Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and saute the salsify until softened. 

Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. 

Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

Thursday, May 31, 2012

Taste Farmers’ Markets Awards 2012 dinner and presentation




Taste Farmers’ Markets Awards 2012 dinner and presentation

Join us as we celebrate the real food producers of New Zealand.  Farmers' Market Producer Categories for 2012 as awarded by NZ’s leading Chefs Jonny Schwass, a Canterbury localvore, Master Chef 2011 Nadia Lim  and Acclaimed Author and Chef Julie Biuso.  Dinner and Awards including Farmers' Market of the Year 2012 at the Parnell Farmers' Market, Jubille Building, 545 Parnell Road, Auckland.  1st of July - 6 - pm - Dinner and Awards Tickets $60 pp, limited seats available

Click here to register online for Taste Awards Dinner

Click here to download a registration form for Taste Awards Dinner


Farmers Markets NZ Conference 2012
“ FEEDING OUR COMMUNITIES “