23 janvier 2006

Kiwi winos

Read on Spitton "Just been reading through last Tuesday's scribbled notes; some stunningly good Pinot Gris and Gewurztraminers kick off the list. I concentrated on whites for the simple reason that I ran out of time before I got to try the reds. Had a welcome diversion from the 'best of' tables with an introduction to Mike Just a winemaker who took the 25th Anniversary New Zealand Wine Tasting as an opportunity to launch his own range (Clayridge Vineyards) to the UK. He is also winemaker for Maven Wines and... [Lire la suite]
Posté par GiantSquid à 16:59 - - Commentaires [0] - Permalien [#]

23 janvier 2006

Delicious rainbow

While at the beach yesterday, I suddenly came up with an original idea: Snapper, raspberries, cream on a cushion of braised leaks. I was peacefully reading my book (a novel, not a cookbook), lying in the sun, I had lunch not so long before and out of the blue, I visualed this dish. How bizarre! Back at home, I gathered the ingredients but figured out leaks and raspberries would not work, so I replaced the leaks with Kumara. This looks everything like a dessert, but it's savoury and mind you, the flavours really work... [Lire la suite]
Posté par GiantSquid à 08:59 - - Commentaires [1] - Permalien [#]
20 janvier 2006

F O O D A R T C H A L L E N G E

One of my favourite Artist ever is Sophie Calle. She appears, under the pseudonym of Maria in Paul Auster's novel: Leviathan. In non-fictional parts, she is described cooking monochromactic dinners. One colour per day of the week. I have always been fascinated with this concept. This week end, I will try to think of 7 sets of menus, let's go for 2 course meals - 3 would be too much hassle. To summarise, I will have to work on:-Green, the easiest-Red-Orange-white now I'm in trouble .... uh, blue? no, certainly not! ... [Lire la suite]
Posté par GiantSquid à 17:04 - - Commentaires [4] - Permalien [#]
19 janvier 2006

Kitchen whizzes

From stuff.co.nz. I just read about this food challenge organised in Christchurch. This is very exciting, I wish I could go. STACY SQUIRES/The Press Professional cooks get plenty of merit. Now there's a contest for talented home cooks who love to entertain, writes Kate Fraser.  For five years Christchurch Casino executive chef and New Zealand Culinary Team manager Gary Miller has been selecting and training professional chefs to represent New Zealand at international culinary competitions. To date... [Lire la suite]
Posté par GiantSquid à 09:50 - - Commentaires [0] - Permalien [#]
18 janvier 2006

Pie on the cob

Here is one of my favourite challenge: To combine random ingredients from my pantry and transform them into something edible. This challenge dates back from my poor Uni days.This time I had a can of creamed corn, eggs, courgettes, honey, mushrooms and a few boxes of spice. My first idea was corn fritters but I was not happy with the idea of ending up with little patties dripping with oil. I then decided to combine all the ingredients and throw the whole thing in the oven. Giving a recipe would be difficult. I generally do... [Lire la suite]
Posté par GiantSquid à 05:16 - - Commentaires [1] - Permalien [#]
13 janvier 2006

Happiness lies in the lens

I finally got my very own didgital camera!!! It's maybe not the best period for that but I could not wait anymore. It's an entry-level type of camera, not a SLR (sic) but it has a manually adjustable zoom, a very cool feature. It takes really good pictures, a good buy. From now on, I can shoot every single dish I cook. This is just a dream come true. Stepping into this side of things made me more critical and more earger to learn about photographying techniques and food presentation, etc.. I have heaps of... [Lire la suite]
Posté par GiantSquid à 03:56 - - Commentaires [0] - Permalien [#]

10 janvier 2006

Back for good

White Chocolate and Praline MousseI got back from France a few days ago. I had a great time, it was so good catching with my family and friends. On Boxing day, the temperature dropped to -7 degrees c to later reach a freezing -16!! I did not have much chance to go food shopping under these circumstances and only managed to bring back 2 bottles of Champagne. (My parents live in Champagne).Fortunately, I got a box of praline coated in white chocolates for Christmas, I used to be addicted to them. Leaving in New Zealand must... [Lire la suite]
Posté par GiantSquid à 05:10 - - Commentaires [0] - Permalien [#]
14 décembre 2005

Tabouleh from Middle-Earth

I like this photo a lot. It's very simple and elegant.The focus is on the pita bread (thank you Barbara for the recipe), the tabouleh is a bit blurred in the background. It's actually better that way, the photo is more balanced. Tabouleh is a North African dish, parsley based. There's no cooking required. All the ingredients: Parsley, red onions, tomatoes, bulgur and mint are tossed together with lemon juice and left in the fridge for a few hours. The lemon juice softens the grain. Drizzle olive oil and serve... [Lire la suite]
Posté par GiantSquid à 05:05 - - Commentaires [2] - Permalien [#]
12 décembre 2005

Chocolate Macarons

Here are the chocolate macarons I made for our photo shoot marathon on Sunday. The macarons themselves don't look as good as the blackcurrent ones I made last time but they tasted better: I reduced the amount of sugar, they tasted of almonds and chocolate. As expected, the outside was crispy while the center was soft. The filling is a white chocolate ganache, orange flavoured. A very Christmassy dessert.This photo is so nice, thank you James.
Posté par GiantSquid à 04:50 - - Commentaires [2] - Permalien [#]
08 décembre 2005

An Angel at My Table

More Macarons!! Theses ones are Ribena (blackcurrent) flavoured and filled in with whipped white chocolate ganache. I followed the below recipe to achieve this result. Each attempt makes me quite nervous, it is still not a process I master.This time I ended up with an amazing result, I'm thrilled. I had a quick look at Pierre Herme's surreal PH10 (Oh Excalibur!). He seems to use humongous amounts of eggs whites and sugar... you're more likely to end up with an industrial production of macarons. My recipe... [Lire la suite]
Posté par GiantSquid à 22:29 - - Commentaires [5] - Permalien [#]