Most Interesting Findings
Vic Cherikoff heads north to the beachside suburb of Avoca where French Chef, André Chouvin runs Feast Restaurant. Every seat in the house commands stunning beach views, but more importantly it boasts some of the best food for many miles around. Once occupied by the Awabakal Aborigines, the first European land grant in the vicinity was that of Irish army officer John Moore. He received a 640-acre grant of Aboriginal land in 1830 which he called Avoca and he built a house on a ridge overlooking Avoca Lake, just to the west of the beach. He planted cereals, fruit and grapes. In 1836 he was charged with cattle theft but was acquitted. He journeyed to the goldfields in the 1850s but while he was away, his house burned down. Today, Avoca beach has become a popular holiday retreat for Sydneysiders because of its close proximity to ‘the big smoke’. Chef Andre’s food at Feast Restaurant is influenced by 3 star chef, Paul Bocuse as well as Michel Lorrain, Marc and Paul Haeberlin and uses the finest Australian produce, even though the menu is classic French. Feast’s kitchen brigade is regarded as one of the most skilled on the central coast and boasts a team of 7 chefs each shift. Andre’s food is extremely flavoursome as much as it is visual art. Two dishes which are symbolically served at Feast Restaurant are the Australian lamb loin and ratatouille as well as the golden cappuccino dessert. His lamb loin is served in a deconstruction style which is gaining popularity in Europe and …
Tags: australia, avoca, benjaminchristie, centralcoast, Cooking, cookingshow, diningdownunder, Seafood, viccherikoff
Posted in Cooking · March 15th, 2010 · Comments (2)
Ingredients for Oyakodon (serves 1) 50ml Dashi Soup (1/5 us cup) 1 tbsp Soy Sauce ** 1/2 tbsp Sake (I forgot to add Sake on the list of ingredients in the video) 1/2 tbsp Sugar 1/2 tbsp Mirin 1/2 Small Onion 85g Chicken Meat (3 oz) 2 Eggs 10 Japanese Wild Parsley (Mitsuba) 200g Rice (7 oz) About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
Tags: ??, ???, ???, ???, ?????, bowl, chicken, Cooking, dashi, donburi, egg, Food, healthy, japanese, mirin, mitsuba, onion, parsley, Recipe, rice, sake, sauce, soup, soy, wild
Posted in Cooking · March 15th, 2010 · Comments (25)