For the Love of Coffee

I love coffee, in actual fact you could almost have me as the replacement of a chocoholic and call me a coffaholic.

The aroma of fresh roasted beans that seeps the smell of the beautiful oils, is just the beginning. Like a drug I wake up and within minutes a coffee is in my hand without remembering how it got there.

Today in our daily life we venture out to find the perfect blend of bean and the best Barista in town that can deliver on the expectations of fine coffee.

Melbourne being known for it's cafes and coffee, it is sure that each individual knows where to stop for their morning brew.

My question is however how long do you expect to wait?

I once waited 45 minutes in a busy city cafe in it's opening week just to get a bunny on my latte. Sure if you were with a group of other enthusiasts to get a bunny on their latte it wouldn't be a problem, but I was on my own. Boring and lonely.

Was it worth it you ask? Sure, the coffee was well balanced and I got pretty excited to see that bunny smiling at me. Would I do it again? NO.

I understand that the Barista has more things to think about and it's a technique that not everyone understands.

Each bean variety contains a different flavour, and to extract the oil from those beans to make the delicious crema that holds all the flavours you taste can be hard.

To ensure the deliverance of the quality is the entirety of what the consumer demands to receive.

I wonder though, and it is what I recently think most about is why can meals come out from a kitchen quicker than a coffee.

In a lot of places I visit now, you order your coffee as soon as you are seated. You peruse the menu for a good solid 5 minutes maybe longer when your with someone, and yet your meal is served to you before your coffee has hit the table.

Now I'm not discussing the cafes that place the bunny's on my lattes or the Lions in my cup. Those of course you expect to wait, you should never distract an artist.

I'm talking about the love hearts or the roses. These techniques are the beginning of every Baristas life. Some of the time it's taken that long to get the pretty pattern on the top that it comes to you tepid and the milk has started to aerate and bubble.

I'm on the foreground of service and have a team that deliver monstrous amounts of coffee everyday. I value the perfect roast and my team ensures the grind is right and deliver consistency, and on down time they get to do lion's in cups. But I feel that the importance of a consumer is to ensure the coffee is out within 3 minutes and that flavours are perfect.

Im not sure that each individual wants the art, especially when they just want a quick cuppa or don't have time to wait and get a take away. Even then you'd feel like it's taking 15 minutes.

Have we slowed the service down, by expanding these expectations onto our Barista's. The Roasters have provided Melbourne's cafes with amazing blends, all of which come with scales and automatic grinders, which and dare I say it, back in my day never existed.

Do I classify myself as a Barista? Yes. In 1999 and for many years after I spent hours behind the machine serving the cappuccino with mountains of froth, and in that time the more froth you got the better barista you were. Now not only do I feel OLD, I have developed with the trends to ensure the blend is maximised in flavour and the service is gainfully friendly. But what saddens me is that if ever I was asked if I was a Barista, I would have to say no due to the fact that I can't do art.

I have always been told by many roasters, that for a good coffee it is within the flavour of the bean. And I will always stand by that.

A feel good moment

We all love to sit and relax and put on a movie from time to time, and you can't say no to movies that contain a 'Feel Good' moment.

Movies such as Ratatouille, Julie and Julia, Chef just to name a few (the list is endless) really makes you warm and yet slightly more hungry.... theres no denying it.

So you better go and pop some popcorn smother it in melted butter then mix it up with some maltesers because theres a new Culinary movie out and it will wish you had smell TV.

The hundred food journey is about a family who leave their home behind and travel to France to start a new beginning with there gastronomic flavours and put the spice in to peoples lives. A charming setting and a step into the culinary world.

Heres a story about hopes and dreams that for any food lover could picture themselves in and hoping it could be them.

As every movie does this family movie creates competition between to rivals, but includes good humour and understanding into how 2 restaurants strive to be better with there flavours and produce.

But as time passes the dedication of 1 chef stands out and brings the perfect combination of flavours and really makes you want to be there to enjoy it even more.

The true beginnings of just a cook who becomes world famous as he embarks on grand adventures through the combination of 2 cultures.

Produced by Stephen Speilburg and Oprah Winfrey, this movie truly brings out the good in the culinary world and shows how magical a combination of flavours and techniques can add to ones life.

If you are one who enjoys good culinary movies, this is one that will bring joy into your lives. After watching it made me want to get into the kitchen and create meals and experiment with flavours. If they can do it why cant you?

The Hundred Foot Journey is now available on Blu-ray and DVD. Thank you to Chloe from  Mango Communications ( http://www.thisismango.com.au/ ) for bringing this masterpiece to me.

#thehundredfootjourneyau

Happy Chocolate Holiday!

Well it's that time of year where we overdose in chocolate goodness, engorge ourselves into a sugar coma and end up with stomach aches because all we have eaten are sweets.

Hello EASTER!

A lot of people ask me what is the cross on the Hot Cross buns, and how does it get so white after it's been baked. Well I have finally looked into this very question, as I have not gone and made Hot Cross Buns yet, maybe I should cause I love them.

It's actually a lot simpler than you may think, and for those who have made them will be sitting here nodding their head. It's just simply a flour paste. That's right flour and water combined to a thick paste and piped on then baked once the glaze has been put over.

So do you like to tops or the bottoms?

I'm the bottom eater. I don't know why, I may as well just have a slice of fruit spiced toast really I eat the whole thing but the bottoms are always the first to go for me.

This year Melbourne's best Hot Cross Buns was awarded to 'Candied Bakery' located in Spotswood. I am unfortunate that I have not yet ventured to this Bakery yet as I have heard so many good things about them.

The Scoring of the Buns were done in sections. 

1. Appearance and Aroma

2. Balance of Components: spice balance

3. The Fruit: content measured and treated

4. Texture: density, richness, light or fluffy

5. Flavour

There is honestly nothing better than waking up over the Easter break, toasting a bun and melting luscious butter over the warm bread and enjoying it with a cup of coffee or tea. The smell is always amazing, with cinnamon and spices wafting through the house.

Chocolate eggs are aimlessly being wiped off the shelves and Melbourne's chocolatiers are having trouble keeping up with the demand of their extravagant creations or should I have said Eggs-travigant?

I always go for something different for family gifts in chocolate eggs. I do although find it hard for my sister as she respects the creators of the wrapping as they have designed it and all that's going to happen is someone destroy it to get through to the chocolate. It's hard for her though, being a chocoholic and a Graphic Designer herself. It's torture on her end when she knows how much time it could take to design the wrappers on those Easter rabbits that sit on the shelf.

I don't envy her though, I'm just straight through to the chocolate and gobble it all up.

My sister will wait sometimes longer than a year to finally eat it or not eat it at all. Last year I made it easier for her by myself and hubby smashing all eggs and rabbits and delivering them to her in a box. We figured it would save her the pain and suffering of deciding to eat them or not. 

Cruel or Fair?

Either way we figured it was inventive and fun.

This year egg hunting in shops has been hard with such amazing creations coming onto the shelves in surrounding chocolatiers. But I can't show you what I got as my family are readers too so I will ruin the surprise.  

So what will it be this Easter? Easter egg hunts, Hot Cross Bun's galore, Sneaking small little eggs in between conversations or just relaxing with the family?

What ever you choose to do just remember one thing.

have a Happy Chocolate Holiday!

With such Delicadeza

Melbourne is continuing to grow in it's diverse culture of food, and opportunities to try new flavours and seeing Chefs develop amazing cuisines to impress us is just on the rise up. To compete in this trade is hard as those who are amongst it would know, but when Chefs stay true to the produce and respect the individual flavours and match it perfectly with something else it's a true marriage.

Today was the day to be in the city, with Adriano Zumbo making his way to Federation Square promoting his book and selling his tantalising Zumbarons. His remarkable inventions of flavours are ones that I have admired as they are unique to their own and I find most often people are to scared to play with or sometimes even worse try.

An inspiration to the development of the food world and never scared to attempt new adventurous flavours, combining them and making something so divine. Tantalising our taste buds with his Zumbarons today was just the sweet temptation anyone would want on a Sunny Sunday.

Sweet combinations of: Salted Butter Popcorn, Peach Iced Tea, Passionfruit Tonka, Blackened Vanilla,  Salted Butter Caramel, P B & J, Maple Syrup Pancake and Raspberry Shortbread are what was bringing the Melbournians pleasure today.  Although not able to test out the Raspberry Shortbread the rest are slowly making their way to my taste buds, indulging and grasping each flavour as it takes me on an outstanding journey of flavours.

All I can say is that when you finally have the chance to meet someone who has inspired you, you can't wipe that smile off your face.

On a high on just an amazing Sunday morning but nearing to lunch it was an opportunity to finally make our way to Movida for some fine Spanish Tapas. A quaint modern tapas restaurants down the ever so colourful and artistic Hosier Lane. Structured in traditional Spanish flavours and tapas dishes, it was truly perfect for a lunch time treat.

Our waiter was friendly and attentive through out, with tables filling quickly into the afternoon. Helpful in suggestions and also surprising me with a dish as I couldn't decide didn't fail and shows that this team really know the dishes and if you're ever unsure, revert to your waiter for assistance.

Starting our lunch with some of their individual tapas dishes I was intrigued to go with there signature dish of the Anchoa: Hand filleted anchovy served with smoked tomato sorbet on a thin crouton. Not a fan in general of this ever so salty fish, but gave it a shot. I must say that if someone was to introduce me to the anchovies for the first time, this is how they should do it. Incredible balance of flavours, delicate and tantalising. The sorbet itself just took away the saltiness of the anchovy and made it for a rather pleasurable dish.

My dish that I was surprised with from our waiter was the Caballa Ahumado: Cold smoked Spanish mackerel with a pine nut gazpacho sorbet. Presented to the table and the lid of this pot was removed enchanting us with smoked flavours which you can only breath in capturing hidden essences of the dish. Through out the time spent here you could smell this smoke from surrounding tables and it only continues to make your mouth water as you inhale. Very delicate in flavours this dish hit the spot and was greatful it was chosen for me.

Something that was truly tantalising and took me on a complete different journey was the most amazing Croquetas de Choco en su Tinta: Squid ink croquette with cuttlefish. Wow is how I can truly sum this little gem up really. Such delicate croquette hold a golden crunch and filled with such silky ink and accompanied by tender cuttlefish, is truly a delicacy and I was blown away.

Expanding our adventurous minds we move towards the larger sharing dishes of the Esparragos: white asparagus with 63c egg, almond and bread crumb. Subtle fresh flavours are richened by the 63c egg.

The Cecina: Air dried Wagyu served with a poached egg and truffle foam was powerful and a must have. Being a fan of both wagyu and truffles this dish was everything I hoped for. Melt in your mouth slices of wagyu were matched with the strong essence of truffle and yet calmed down with the egg. Truly a marriage of flavours that leave your taste buds singing for more as you wipe the plate with fresh bread.


With the Wagyu flavours the Bistec tartar de wagyu: Spicy steak tartare of wagyu beef could only but accompany the flavours of the Cecina. Served with crisp wafer thin croutons, this melt in your mouth spiced beef was a treasure. Unfortunate to currently have sore lips where the heat of the spices caused a little discomfort I refused to give in and ensured each mouthful was enjoyed. Delicate flavours once again I have to say and not over powering with the spices matching with such a tender beef.

Pate de Paro: Duck liver parfait with Pedro Ximenez foam was the last of our main dishes. Powerful flavours combined once again to make something so delicate and intreiging. The Foam was so light, even lighter than a marshmallow but similar textures and sweetness, but with the rich duck parfait beside it on the toasted brioche it was magnificent.

To finish our Sunday adventures of flavours we were only but tempted into trying  the Chocolate, Bread and olive oil sorbet as well as the St James Tart served with an Almond milk sorbet.

Both exquisit in flavours and for the first time I think in a long time I have been stumped with choosing a favourite.

The chocolate, bread was like a warm chocolate pudding almost served between crisp salted bread and silky olive oil sorbet. If you are an avid fan of the salty chocolate this will hit the spot perfectly.

The St. James Tart exploded with almond, and hints of citrus flavours and truly incredible. A renowned Spanish dessert that has been developed into  a fantastic fondant with creamy almond sorbet.

It truly was an incredible day today, full of fantastic flavour adventures and I can't wipe my smile off my face on how perfect it has all been. The only thing that would top off my day after a fantastic time at Movida & meeting an inspiration of mine, would be that these Zumbarons were a never ending supply. 

Wheres the Genie lamp when I need one?

Movida Bar de Tapas

1 Hosier Lane

Melbourne

9663 3038

$2 can make the difference

Have you ever dined out somewhere or sipped your latte and pondered on your thoughts of those who are hungry, those without homes and how you wish you could do something about it?

Well your opportunity has a reality with StreetSmart being only days away from beginning there $2.00 donation DineSmart appeal.

StreetSmart is an organisation that has been well developed since 2003 by Founder Adam Robinson. Now a national campaign and recognised by the Federal Government to encourage the increasing fight against Homelessness.

Australian Leading Restaurants will take part in this amazing campaign for 6 weeks leading to Christmas, where a simple $2.00 is offered to be added onto your bill and proceeds will go to the charities and agencies with little fund raising but are the critical workforce assisting the homeless.

In previous results this simple campaign has seen vast developments in fund raising with it's first year launch in 2003 raising $16, 574 to last year seeing a a tremendous increase to $335, 160.

Adam Robinson explains that these proceeds will make a huge difference to another's world from bed's having new sheets, more increased regular meals at shelters and for the children, playground equipment at the women's refuge.

This year we see more than 150 restaurants joining this grand appeal with their aim to beat last years record, and with the Governments attempt to half the amount of Homelessness every little bit will help in making this come true.

You may sit there thinking that you will never become homeless, but what happened if it did, what would you do? If funding was not available for Charities or organisations to assist you where would you go? It's a harsh reality that one never wants to face, and I feel for those who face it today.

StreetSmart runs 2 events through the year DineSmart and CafeSmart and both are increasingly getting more and more supporters to give back to their communities and help those in need.

Everyone needs food to survive and this is a fantastic way for others to realise how much the Hospitality Industry are prepared to get on board to ensure everyone is looked after, because We Care! Our endless service to you extends further behind the scenes, with some of us even giving end of day produce to soup kitchens such as left over bread etc.

So it's simple that we ask that you help contribute for the supporting Restaurants to become involved and donate that $2.00 that is floating around the bottom of your bag or weighing your pockets down.

If you would like to venture to a DineSmart Restaurant follow the link (http://www.streetsmartaustralia.org/findrestaurant) and make your booking.

If your a restaurant or cafe who wants to become a supported in this grand appeal their is still time (http://www.streetsmartaustralia.org/becomerestaurant)

Surly you can provide this small donation and being a lead into Christmas you can ensure that you are giving someone else a smile.

http://www.youtube.com/watch?v=9lvjhl5w9HU

Taking Centre Stage

I am one to enjoy being Wow'd and Amazed with food and arts, but when the two are combined together I become somewhat speechless.

An evening at the Art's Centre Melbourne was enjoyed launching their new image in capturing not only spectacular performances but to bring our dynamic food industry within. To ensure all aspects of the Arts centre is elegant in every level possible.

Beginning our evening in the Commonwealth Bank lounge, tailored with low ceilings and amazing lead lit walls and pillars, set for a remarkable effect as we sipped champagne, enjoyed delicate canapes and being welcomed to the evening of the launch.

Executive chef Sean Keating placed together some nourish treats to begin with my favourite being the Victorian Duck breast, five spice and compressed watermelon. Other canapes were the Spring Lamb loin, aromatic herbs and spices on a toasted sourdough with hummus and garlic milk as well as individual Parmesan dusted tartlets with whipped Meredith goats cheese and crispy puffed rice.

To follow we were introduced to their Culinary Consultant Jan Gundlach (Michelin star recipient) and presented with glasses of Sangria along with some extraordinary dishes of Sushi Royale with beetroot cured ocean trout, wild rice salad, avocado mousse and ocean trout caviar. Both fresh and unique filled with some cured vegies to bring another depth and flavour.

The other tasty dish bought another depth of flavour with a Rare yellow fin tuna trofie with shitake, spring onion, red wine and vinegar powder. Both pleasant and individually different, with it's stand alone presentation capturing the eye.

Whisked away to the ANZ Pavilion where we tantalise out taste buds with pots of Creamy Chicken and saffron soup with Sour cream pastry pillows and some rich Orecchetti with porcini cream, swiss browns and parmigiano, while we shown the adaptions that the Arts Centre has taken on board.

The Arts Centre Melbourne placed all revenue created from there food and beverage sales which has developed a range of artistic development programs and initiatives. With it's new development's they have offered 180 jobs so that they could develop the food and beverage to in-house. The arts Centre has created their own Signature Series where they have crafted their own range to showcase throughout the Centre.  The series include Genovese's coffee, Yering station's bespoke and indulgent Yarra Valley chocolates made from the Yarra Valley Chocolate Compant.

Into the Riverside Bar we are treated with some charming piano, whilst meeting the people behind the Signature Series as well as tasting the canape boxes hand crafted by Nicolas Poelaert.

The Canape Boxes were presented in gold designed box's which would be presented to theatre patrons to give them a culinary discovery to highlight their experience. A treat box of puffed rye pillow with goats cheese and thyme, Steamed bread, yoghurt, radish and cured kingfish, Smoked ham, gruyere cheese, smoked tomato chutney and to finish delicate pear frangipane tart.

After relaxing for a brief while we tour into the  Truscott Lounge. The Truscott room is laid out in Emeralds and golds to showcase the Oscar trophies of John Truscott. But it is not here that we finish our evening, it is on the stage of the newly developed Hamer Hall stage.

Hamer Hall brings back memories of my school years and there award nights. Looking back to the red velvet interior and it's overall romantic setting is a spectacular end to the evening.

A table is decked with desserts that your heart desires, but each having a unique spin. Glasses of sheep's milk panna cotta with beets and a shiraz sorbet, leaves for a desired taste with it's earth tones.

 Ivory and thyme chocolate bars with salmon pearls were creamy and melt in your mouth with bursts of roe. Not one for most people but those foodies who are living on the edge would love them.

Shards of dark chocolate with pea and avocado mousse and silver leaf and Confit garlic bulbs coated in chocolate with coffee salt and olive oil were ones that some avoided, but me a risk taker went for both with the garlic being one of my more favourites of the evening. weird I know and hard to explain, but all I can say is that if you like garlic and like chocolate then you really cant go wrong.

Jan Gundlach showcased the final dessert of a Pistachio pavlova, Turkish delight and black sesame tasting table finished with gold leaf and roses. The spread was a delight as you scooped your spoon through the pavlova, sorbets and creams with enchanting zing from citrus flavours and mild favours of the black sesame to break through. So tasty that I think I went back for a third spoon (no double dipping I promise).

The overall evening was delicate and the elegance shone through the evening. The Art's Centre Melbourne has developed a creation to continue what they explain is a love story through the Arts and food.  To entwine the two together to make an experience exceptional through out the restaurants and bars and into the theatre itself.

The evening showed our there developed professionalism through both the back of house and front of house teams. They gelled together and the night ran smoothly with no hic-cups that the audience could see. On each step of the way the team were there hand and foot serving us beverages. Not once was there a room where waiters weren't there before us. The team has worked hard and the efforts should be rewarded.

The Arts Centre Melbourne is endeavouring to bring us wider culinary and arts experiences through out the year with upcoming events such as the Festival of food where programs will be held like 'An Obsession with chocolate morning tea', ' Master classes' and a 'Festival of Food Hawkers Market'.

The development is truly going to marriage the Arts and Food together and I hope all Melbournians get involved more with their Art's Centre and enjoy the Culinary experiences they are delivering us.

The Sharing House's one & only Mark Briggs

Introducing... Mark Briggs

The Age 2012-13 Young Chef of the Year from The Sharing House. 

Mark brings an inspiring, fun menu that showcases well known comfort foods that are deliciously elegant and have a quirky twist to them. Those of who that have been there know what I'm talking about.

Celebrate Mark's hard work and achievements and see for yourself why he has won such a prestigious title.

On Wednesday October 24th, The Sharing House, together with West Winds Gin, will be hosting their inaugural 5 Course Degustation Dinner. The evening will highlight the magnificent dishes created  there and will be accompanied with complementing wines that have been hand selected by Sommelier, Sophie Johnston.

Start your evening off over tantalising Canapes and a refreshing Gin Cocktail while you get acquainted with some like minded gourmets. Get involved in and mix up a storm yourselves with The West Winds Cutlass Gin and unique mixers. Who knows, you may stumble on something fresh and delectable, becoming Melbourne's newest sort after mixologist.

This evening screams delicious fine cuisine and should not be missed. 

Cocktails and Canapes

Chatham Island Blue Cod cured in The West Winds Gin with textures of Rockmelon

Terrine of Partridge and Chanterelle Mushrooms, Merlot Vinegar 

and charred Onions served with toasted Brioche

Wagyu Short Rib, braised Celery, Truffle Jus 

Violet and Honeycomb Crumble

Bookings are essential, so please contact the Sharing House on 9245-9800 to ensure your place is set for an evening you will never forget.

Details of the event:

Wednesday October 24, 2012

6:30pm for 7:00pm start

$140.00 pp (inclusive of matched beverages)

The Sharing House

35 Dukes Wharf

South Wharf Promenade

(03) 9245 9800

www.thesharinghouse.com.au