Friday, March 01, 2013

The Last Supper Market with the Banh Mi Boys@Abbotsford Convent

Come down and check out the Banh Mi Boys at the Abbotsford Convent tomorrow! Its the last one for this summer and a beautiful day to finish of a fabulous summer.

The Banh Mi Boys will be dishing out our usually Bangin' Banh Mis along with salads, Rockin' Rice Paper Rolls.

Tuesday, August 14, 2012

Cooking the perfect steak - 600 grams of succulent rib-eye (prime rib)

The ageless debate of cooking the perfect steak...I'll give you my opinion but the results will speak for themselves.

Continue Reading »

Wednesday, May 23, 2012

Vietnamese Crab and Squid Salad

This light and tasty summer salad is always a hit whenever I make it. I was lucky enough to make it on a beautiful yacht last week. I used crab meat and squid with this version but you can leave either out depending on your taste and what is available.

Continue Reading »

Saturday, February 04, 2012

switching to http://www.gourmetglobetrotting.com

I just registered http://www.gourmetglobetrotting.com!!! when you are spreading the word about gourmetglobetrotting you can now use this url.

Sunday, January 15, 2012

63°C Eggs - how to dress up a humble egg

On my recent to Sydney I had the pleasure of travelling out to the suburbs of Sydney to cook with Niccooks. It was fabulous to see her set up of humidifier and sous vide equipment. While shopping and deciding on what to cook, I saw the opportunity to play around with sous vide and take full advantage of the equipment I had at my disposal. We decided to make 3 courses using sous vide techniques; one of which was 63°C eggs inspired by Bentley's and Nic. Nic suggested we serve our slow cooked eggs with asparagus but I had an idea that was a little more left field, corn with bacon, capers and crispy anchovies...it was a little breakfast mixed with lunch.

Continue Reading »

Sunday, September 04, 2011

Orange Tea Smoked Salmon, Carrot Puree, Crispy Skin and Frizzle

I hadn't smoked anything in a while and had a nice piece of fresh salmon sitting in the fridge last Sunday. So I hatched a plan to smoke some salmon and for something a little different, I also decided to smoke some prawns. I thought the flavours would go well with a carrot puree and an orange and frizzle salad. Indeed the combination made for a tasty and colourful dish.

Continue Reading »

Sunday, August 28, 2011

A Masterchef favourite - Colin Fassnidge's Four in Hand

At first glance, upon arriving at the Four in Hand gastro pub, it looks just like that...a pub and a very unassuming one. Upon my departure from the restaurant I can understand why Colin is a masterchef favourite and has featured on the show on so many occasions. His food is inventive yet unpretentious, clever and most importantly delicious. Definitely one of the best gastro pubs I have ever eaten at. The food was excellent value and the portion were generous but not overwhelming. One of the lasting memories that I left the gastro pub with was the colcannon with bacon (a traditional supercharged Irish mash potato)

Continue Reading »

Sunday, July 17, 2011

EGGS they are here!!!

The time has come....Daisy and Blondie are both laying eggs and they taste delicious. Daisy (white one) started about two weeks ago and Blondie about a week ago. Funnily enough the white chick lays the darker eggs and the darker chick lays lighter coloured eggs.

There's something special about cooking freshly laid eggs while they are still warm.

Continue Reading »

Sunday, June 26, 2011

Ortiga, more than just Jamon

Pulpo a la Gallega

I recently had an opportunity to catch up for dinner with an old friend who had relocated to Brisbane. The capital of the Sunshine state doesn't exactly have a reputation as a food mecca; especially after speaking to the few Melbournians who have made the migration up north in search of sun and sand. Their stories of $30 Parmas that just wasn't quite right sounded rather alarming and from what the locals told me, sushi is still a novelty and I did not believe a word until I witnessed the lines at what was probably a Chinese run sushi store. But alas there is hope......

Continue Reading »

Tuesday, June 21, 2011

Hats off to Adam on Masterchef

Not sure if it was rigged, but last night on Masterchef was one of the most touching moments I have seen on reality TV. Adam demonstrated an enormous amount of courage and selflessness and comfort us in the fact that we all can believe in this beautiful thing called the human spirit and believing in the greater good of others. After such a gruelling challenge and arduous journey, it was so admirable to see Adam give up his place when his fellow contestants were trying to convince the judges why they should stay.

Continue Reading »

Saturday, June 18, 2011

Chockie's Days were numbered :(

Some sad news, Chockie my black roster had to be returned to the farm, he was making too much noise with his crowing in the mornings and we had complaints from the neighbours...it was sad affair bringing him back, he was the most domesticated and well behaved out of all our chooks. It was also upsetting to see him get picked on by other farm animals as soon as we returned him.

Continue Reading »

Thursday, February 24, 2011

Oktoberfest Beer Munchies

As much as it is about the beer and the rides, the Oktoberfest is also about the food to suppress the beer munchies you get from guzzling all that lager. There are as many food stands selling duck, chicken, fish, pretzels, nuts prepared in various different ways as they are places serving beer. You have a plethora of choices for food when you get hungry after all that beer and rides.

Continue Reading »

Sunday, February 20, 2011

Inside the OKTOBERFEST

When you mix lederhosen, dirndl, oompah bands, guns, roast chicken, drunken messy mayhem with beer you get the 'world's biggest fair'; and Bavarians would not have it any other way. I hope to dispel some myths, while embellishing others about the Oktoberfest.

Continue Reading »

Saturday, February 19, 2011

It's a BOY - One of My Chicks Had a Sex Change!!!

As I had suspected during the last couple of weeks...Chocki is a rooster!!!Yeap his bright red crest and waddle has really developed the last couple of days and his clucking has changed tone...I'm a little worried, I think he is the most domesticated one out of the 3 and I would hate to get rid of him. I have also noticed he plays with the rooster a lot more and they seem to follow him....

Continue Reading »

Thursday, February 17, 2011

Yee Sang - A Delicious Chinese New Year Tradition

The tossing of the salad which is the most auspicious bit of the meal

It is Chinese New Year and 2011 is the year of the Rabbit......A particularly auspicious tradition during Chinese New Year is to have 'Yee Sang' at a restaurant as a start of a 8 to 10 course Chinese New Year banquet. 'Yee Sang' quite literally translates to 'Raw Fish' is meant to bring good luck and prosperity. The 'Yee Sang' combined with the whole fish served later in the banquet represents abundance; while a whole chicken, usually steamed, served with the head and all symbolises completeness (chocki, daisy and blondie wouldn't like this one very much).

Continue Reading »

Thursday, February 10, 2011

Grubby Chicks

video

Hmmm, I caught my girls exhibiting some strange behaviour today, then I realised they were performing some sort of dirt bath ritual. As you can see on the video, they are rolling and covering themselves in dirt. After a little research, I found out chickens do this to keep any mites away. Interesting way of bathing. You learn something new everyday.

Tuesday, February 08, 2011

Beautiful Black Salt

While in France I got myself some "Cyprus Black Lava" salt or Sel Pyramide. The reason for its appearance is due to the flaky Mediterranean salt being mixed with activated charcoal that causes it to naturally crystallise in a unique and delicate pyramid shape and giving it a black colour.

Continue Reading »

Saturday, February 05, 2011

Crumbling Cookies

It's Chinese New Year and as traditional holds, we have a little session to bake some cookies for guests who visit our house. This year, together with my mum, we baked a bunch of crumbling peanut cookies. They are pretty simple and the hard work is mostly in rolling the little morsels of dough to round balls.

Continue Reading »

Thursday, February 03, 2011

2,000 hits and 100 Users

I hope everyone has had a fantastic week. I just wanted to thank everyone for supporting The Gourmet Traveller. Yesterday was a monumental day, we achieved over 2,000 hits and over 100 users in just a month!

Keep coming back to the site and I will continue on our journey around the world discovering food, wine, photography and well....life.

I hope to continue entertaining you and please contact me with any suggestions. If anyone has any food stories or recipes they would like to submit feel free to do so and I will try and upload them and have co-contributors.

cheers
Keen

Wednesday, February 02, 2011

Secrets of FREE and Cheap Flights

The sites
When you search sites like Expedia, Travelocity and Webjet, you do not always get the cheapest flights. I have a lot of people ask me how I manage to get around so much. Well it's a combination of cheap tickets and FREE flights. Yes I flew 3 free flights last year, (Vancouver to Puerto Vallarta - First Class United; Cancun to Vancouver - Economy United and Munich to Vancouver - Economy United). I will get into the free flights a little later.

Continue Reading »

Subscribe to: Posts (Atom)