Monday 29 August 2011

Let the Games Begin

Well it's coming to that time of the year again when I spend most of my spare time in the kitchen for the Upcoming Melbourne Show Cookery Competitions. A tremendous way to test the skills of a home cook.


Last year (2010) I was successful in winning 3rd prize in the Confectionary category of fudge with my 'Blueberry Chocolate' Fudge but lost out in my Decorated Cupcake entry. It was a rewarding achievement especially when you receive a ribbon and certificate for your efforts.


This will be my 3rd year of entires and once again entering into the Confectionary world of Fudge, but am not entirely ready to present you with my flavour of 2011 yet. But I am also entering into a new category of Brownies.


Last weekend I spent hours on end with Kylie sorting through my collection of picked recipes and techniques to then engorge ourselves and family with 3 batches of fudge and 2 batches of brownies.


A total of 9 hours spent amending recipes and licking the spoon to test for more changes just so the recipe and results were where I wanted them to be, to ensure that this year I could get that 1st prize ribbon. 


With everyone in there seats judgement was unleashed on which recipe was prefered, which flavour, what texture and why. Just like being judged by the judges of Master Chef, it is amazing how each individual chooses different products due to what their taste buds prefer.


Pleasing to know that by the end of sampling each fudge and each brownie and feeling over enriched in chocolaty goodness, the verdict was unanimous and my recipes chosen ready for the Judgement day of September 18th.


Until then I can only hope that what I have come up with will be pleasing for others to judge and talk about it in years to come.


Be ready for the results, but until then keep this quote in mind "Good food ends with Good talk".

Thursday 18 August 2011

Punishment is well deserved

As you know I have worked in the Food Industry for some time now and I am somewhat ashamed when I hear how people are opening cafe's, restaurants or general food stores and not respecting the Food ACT and serving disgusting contaminated food and continue to work in an unclean and unsafe work environment.


I have read numerous and shocking articles in local papers recently and must say that I am pleased to see that the Councils are now getting there foot through the door of these places and placing an impact of fines or potential court cases.


One store alone was fines $70,000 this year as they failed to correct the list of errors by their inspections, and then on their final routine inspection the following was reported "piles of meat and dirt on the floor in the meat preparation area, live and dead flies in the handbasin and on the meat and seafood preparation benches. They also found fly zappers overflowing with dead flies; mould on walls and in the seafood preparation area, tiles of rotten, mouldy and unsanitary food items on the cool-room floor. The washbasin in the meat preparation area was not working, dirty plastic sheeting and mouldy duct tape covered shelving of which milk creates and wooden pallets were also used as shelving, and there was no food grade sanitiser." (quote from the Moorabbin Leader)


Both the store and the proprietor were fined $67,500 each for their 22 breaches and were also provided the legal bill of $9,000 as punishment along with 12 months good behaviour bond with out conviction. 


Another store was reported last year with a reported 12 breaches and fined $26,000 to each of the 2 directors and to the store. These breaches consisted of "the sale of unsuitable food, failing to maintain the premises in a clean and sanitary condition, failing to prevent the entry of pests and failing to store potentially hazardous foods under temperature control. On a routine inspection they found dirt and food particles throughout the premises along with rusty utensils including scissors, cleavers, vegetable peelers and tongs of which were all being used in food preparation. Meat was being defrosted in a sink and on the floor, and large amounts of food had been left on benches" (quote from the Moorabbin Leader)


This restaurant has since undergone an education program of which has been provided by the council to support those who struggle with Food Laws and has now obtained a 5 star food rating for their efforts and is now maintaining there restaurant and abiding to correct any errors in their routine inspections.


I am pleased that the council is offering assistance and giving out hefty fines, but where is the line where they are shut down. Both these places served seafood, and are pretty extensive of errors, and could potentially damage the food industry if restaurants continue to do similar things. 


I also do not understand how these places get so bad in the first place. I know I can not work in an unclean or untidy environment myself as I too begin to feel unclean and uncomfortable. These Owners of these restaurants should have already gone through Food Safety laws and trained their staff prior to opening, and infuriates me that people who do not understand these things can just go and open a cafe or restaurant up. 


Please know readers that when the time comes to open up my own cafe, I will have a 5 star rating and will continue to hold that rating on every inspection. I understand the laws and also respect the food not only that but I dislike hearing about friends who get food poisoning. Your health is important to me.




Sunday 14 August 2011

The Proof is in the Pudding

I was shown on the night of Thursday Auguat 11, 2011 that I may need to start biting my tongue and believe that my Sister Kylie has begun to develop herself in the culinary world. 


A 2 course dinner was made from scratch of Chilli con carne with parsley dumplings and an pistachio and apricot cake. I truly was surprised that she has been able to step away from claiming those packages products of her own to prove to me that she is able to make dishes of her own under the guidelines of recipes of which she spent time from her busy day at work to print off some appetising dishes (if only your bosses really knew what you were doing on work time).


Here I am a sister who remembers her telling me of her cooking experience of burning the crumbs of a chicken schnitzel and still not partly cooking the meat, but opportunity knocked as I visited for a stay whilst in recovery from an operation.


I laid there listening to the hustle and bustle from the kitchen whilst my Mum Kerrie assisted in the beginning steps of preparation and listening to the organisation of Kylie telling Mum what steps she needed help with. The smell of frying onions is always a great step in any savoury dish combined with cummin and chilli just fills any home with fantastic aromas.


Amendments for the main dish had to be made as the original recipe said coriander dumplings of which both my Dad Tom and myself are not overly fond of coriander, so replacement of parsley had taken place. I would have still eaten it Kylie but as for my Dad, well it was chosen that the hidden figure of Matt Preston did not present himself so to make sure he is happy parsley was the better choice.


A small disaster rose when the recipe asked for chilli flakes of which Mum thought they had but when making the dish could not find them so off to the wholesome Vegie patch to gather some fresh chilli. Ensuring it is not too spicy/ Hot small amounts were added (Dad doesn't like things too spicy), but unfortunately the heat did not break through the dish but sustained a slight hint of chilli which was suffice, but a good fixture for next time Kylie is to fry off some paprika with the onions and cummin to get that hint of heat that you may have been looking for. Other than that a very nice holesome and hearty dish, especially on a winters evening.


Dessert was all left to Kylie alone of which turned out to be a delicious end as all desserts should be. A very moist and light cake based with a peach half and sugar crust. Now to have had pistachios is a rare thing in my book as I am not a fan of this particular nut, but broken down into the mixture was surly a disguise and a delight. Fantastic by itself or with a dollop of cream or yoghurt perhaps. I would highly recommend this recipe to come with me into my future cafe, so that must be saying something.


So As they saying goes "THE PROOF IS IN THE PUDDING" - The end result or finished product is determines success or failure. The true value or quality of something can only be judged when it's put to use - the results are what counts.  In this instance Kylie to show me that you too can cook is a SUCCESS in my book. 

Tuesday 9 August 2011

Missing the essence of Homley

I've heard all about Hospital food growing up and have watched people eat away while I visit them, but I always looked at what was on offer and think hey this isn't as bad as people think or say.Well I have now had my experience of Hospital food and I can truly say that although it wasn't too bad it wasn't too great either.

Being taught about the Food pyramid and understanding the nutrition value that must be followed working inside Hospitals I can understand that they must follow procedure, but all the meals are missing the touch of  Homeliness or as I would like to also call it Love.

Whilst on the first day after an operation I was more than happy to have an assortment of 4 x 1/4 square sandwiches in the selection of bread with some lemonade, and believe me I possibly would mind what I got after fasting and missing my morning coffee while I was in a deep sleep, anything to get me over the first hurdle of starvation was great.

Missing out on afternoon tea due to exhaustion and mixed with pain killers galore I could not tell you what was provided but come dinner time the nurses chose for me to have an asian feat of short soup, singapore noodles and a fresh fruit platter for dessert. Not too bad on the choice from the Nurses, the Noodles were actually like my own home made noodles and I though this is pretty good stuff, and the fruit platter well no one can complain with that unless you despise all types of fruit. But the soup..... can really explain what my taste buds could taste. This clear broth soup filled with tofu and spring onions had this instant reaction of a screw up of the face and knowing straight away you could not continue to eat it. I think together with the unseasoned broth of what I think was chicken and the onions made a sipid  flavour. Visit by my sister Kylie just as I was reaching the dessert (well timed as it is her favorite meal) I got her to taste and together we decided best keep clear of the soup. So overall night 1 not too bad 2 out of 3 dishes thumbs up.

Day 2 and breakfast served at an hour where you all would still be sound asleep watching sheep jump the fence, but due to having to have blood pressure taken and being in unbearable pain service started at the jolly hour of 5:30am. Cold toast, special K and what they say is fruit compote but is really 4 fruits in a tub. So as I can not stand toast that can not melt my butter and not a true fan of cereal as it gets soggy to quickly I went with the fruit compote. This got me through till morning tea where I dinned for my first cup of coffee (thank goodness) and a date scone. Homely was beginning to come back for this high rissen soft and well coloured scone could have possibly been in the running for an CWA ribbon.

Lunch well I finally got to choose what to have for the rest of my stay, and selected pumpkin soup and sandwiches and ice cream for dessert. Feeling under the weather due to the anesthetic I thought of all things pumpkin soup would help me, but no. Same as the short soup the smell was unusual, I am not sure what spices or stock these people use in the kitchen but it is not a welcoming smell that would cause anyone whether well or ill to salivate which overall disappointing seeing that Soup it my favorite meal. Sandwiches the same assortment as the previous day, not complaining they were pretty nice and the ice cream well really who complains about ice cream????

Afternoon was a true delight and once again I got the touch of love from my lemon slice that was topped with toasted coconut which went well with my cup of tea. Dinner I chose to have grilled salmon, skipped the soup and chose to go all out and go Chocolate mousse for dessert. Salmon I figure shouldn't be that bad and when I'm not feeling all too well always crave fresh seafood or fish. But fail once again. This luke warm fish was dry and missing seasoning, and accompanied by good old frozen vegies on the side what are cold within minutes did not become a crowed pleaser. Mind you that chocolate mousse was so light and smooth. Enjoyed not only by myself, but also by Kylie and Paul who both had timed their visits perfectly once again.

So Day 3 comes along and planning my last meal of the stay and all I wanted was that perfect bowl of warm porridge, but have I learnt nothing from my stay??? Clearly not. Clag could only be the one description to say, unsweetened not loved at all. Gruel in a bowl. What a way to finish my stay.....

All I can say is that I understand their are always a lot of patients all with different dietary requirements and that all chefs cooking need to follow a strict nutrition plan, but where is your Love? These patients are already fairly depressed or in pain, and it only drags on with having meals that don't have a homely touch or the essence of Love. In my book I am sure it could be a small natural remedy to make them feel better.

The designing of the menu etc does go through a lot of people ensuring that every code is followed but where is that someone to realise it is ok to add the seasoning and the sweetness to the main dishes, if we can have scones and slice surely we can have more well designed meals that every one can hoe into and feel pleasure in what they ate.