On a bright sunny day in December 1970, exactly a year to the day after my arrival in Australia, I opened up the immodestly named Juillet Restaurant in Macleay Street, Potts Point, Sydney. That particular road to proprietorship was indeed paved with many obstacles and larded with plain lunacy. I did not anticipate running a kitchen and becoming a chef. I had spent the preceding two and a half years in swinging London, worked the last as an assistant stage manager on “Hair”, and thought that maybe, just maybe, I could continue life in the theatre in Sydney. Well, fate has a way of handing out a loaded dice, sometimes to one’s advantage and sometimes not. I had to lower my vision of sugar plums and instead saw myself as a jovial bartender, cracking bad jokes and sipping cocktails, sacramentally, with an adoring clientele. One day.
So much happened that first year: I got married to Chrissie, an Australian girl who I had met at Biba’s in London, explored Sydney and its cache of hidden treasures, survived the dreaded ”pie-floater” at Harry Café-de-Wheels (which is the subject of a piece further down this book), and bought my first car, a green automatic Ford Falcon station wagon, for the royal sum of $250, which I promptly painted blue the next day, by hand. My only two (and last) jobs lasted two days for the first one and two weeks for the latter. The first one was in a swanky restaurant where I was asked to chop up parsley finely. The chef in charge did not like the way I used a tea towel to envelop the chopped product in order to draw out its moisture, a standard procedure in all the kitchens. I was told, bluntly, that wet parsley was the rage as a garnish. I moved on to de-boning a squadron of quails. That task was not to his liking either. Needless to say that I disliked this pompous ass on the spot, and left the next day. A friend of Chrissie had landed me the job as a grill chef at a popular garden restaurant, run by a skinny man whose adipose wife kept hovering around my station, giving me the eye and fluttering about. I lasted almost two weeks, the last straw being repeatedly told by the demented wife how beautiful she really was. I decided to work for myself. The same night, at the local pub, I met an Irishman who offered me a job as a house painter. I accepted, knowing that I had never been near a pot of paint, but this was Australia in 1970 where anyone could become a professional in a matter of minutes. Continue reading
If you have time on your hands, then it’s best to have fun and create something crazy, like crazy foods! I found these pics all over the (cyber) space, it’s only fair to share!
As long as it’s edible it’s all good!
Green oats! Patrick’s Day is next week. Must. Go. Green!
This is made out of jelly beans.
My good friend Mnem Osyne sent me this article a couple of days ago (which you must read). A fellow foodie, she reminds all health aficionados who have known this from time immemorial: a generous splash of a good extra virgin olive oil in a salad or stir-fry adds immeasurable goodness to our well being. And it benefits the heart.
There are numerous studies on olive oil that have come out in recent years, all of which have lauded the “green gold” as a stroke fighter.The following is an extract of a piece I wrote some years ago (Sun Jul 06, 2008) about the fabled Mediterranean diet:
It’s official! The Mediterranean diet can reduce the risk of cancer by almost a quarter, according to a major study of people’s eating habits. We Mediterranean folks have been on to this since the invention of Greek tragedies, so to speak. Continue reading
Many food writers seem to neglect Persian food (well, except this guy here, written some time ago under my not so clever handle, Asinus Asinum Fricat, originally a piece for Daily Kos) and I would surmise that because it is modern Iran, it is not so sexy and in people’s minds it may possibly be devoid of great recipes. Though Iranian eateries are on the whole pedestrian, serving endless kebab & pilaff rice dishes (there are exceptions of course) but the traditional Persian cuisine is varied and gutsy: it uses fresh herbs, fragrant scents and combines ingredients in interesting ways….and the desserts are supremely imaginative in their simplicity.
From a cultural point of view, Persian food has always been considered to be an art providing enjoyment to both body and mind. Iranians have looked at food at 3 different ways for many centuries; medicinal, philosophical & cultural. Iranian physicians and philosophers considered food and beverages as the main factor to revive body.
In Persian lore, consuming food is a way of weakening or strengthening human character. “Consuming a lot of red meat and fats was thought to create evil thoughts and make us selfish”, which is a telling point now that we know a whole lot more about red meat and its abuses (as well as being a factor in climate change via methane emissions from cattle.) The interesting line below I read in one of the official Persian history site:
However, consuming a healthy diet including fruits, vegetables, fish, fowl, mixed petals & blossoms of roses create unusual powers & make us gentle & noble creatures.
By now you will all have heard about the “horse meat” scandal still unfurling all over Europe. Though there is nothing wrong with horse meat (in fact it’s leaner, sweeter, tender, low in fat and higher in protein than beef) the labeling system has clearly failed the consumer. Additionally the discovery of pig DNA in beef products is of particular concern to the practicing Jews and Muslims, whose dietary laws forbid the consumption of porcine products. Horse meat is also forbidden by Jewish dietary laws because horses do not have cloven hooves and they are not ruminants. Having said that, the main issue here is how much do we know or don’t about what ends up in our food, and why, since we have had DNA testing for some time, do we not have a safe system in place. As for the farce that is food labeling I have for some time believed that most food processors don’t toe the line and are always looking to cut corners at the expense of the consumer. The pic below proves my point: in this packaged lasagne, the consumer is told that it is beef but in fact it is a 100% horse meat.
When my youngest daughter recently asked me to make my smoked duck cannelloni for her 12th birthday dinner I knew I was on a winner! Cannelloni had been, alongside gnocchi, my favorite food as a young buck (with interplanetary ambitions, no less) and still is in my top five of all time great dishes in my private Pantheon. In my heady days as a Sydney chef I had made a slew of cannelloni concoctions for the daily menu, with various meat and game fillings, and even one with a mixture of lobster and perch, which somewhat failed to appear a second time as I then discovered that seafood mixtures were best encased in choux pastry for optimum taste and presentation (the pasta made it look kind of messy.)
Posted in Food, Fun, Recipes
Tagged basil, Cannelloni, cilantro, coriander, De Cecco pasta, free range eggs, fresh cream, lean beef, mozzarella, passata, Pepper, smoked duck, sun-dried toamto
A European Food Safety Authority (EFSA) scientist has just discovered that major GM crops and products the regulatory agency has been approving for commercial release over the past 20 years contain a potentially dangerous virus gene. Sounds familiar? Read the article in its entirety here!
I’m a huge fan of sushi! I can eat it for breakfast, lunch and dinner. When I lived in Sydney I would have it at least twice a week, and during my film days I would travel to L.A. several times a year and the very first thing I would do after checking in at the Chateau Marmont would be hitting Sushi on Sunset, and refuel. My very favorite is the sea-urchin sushi followed by the California Roll, which is filled with avocado, cucumber, grilled salmon skin, one ginseng root, a little sushi rice to bind the ingredients and wrapped with a toasted nori seaweed sheet. Add a little Wasabi mustard and you’re in heaven!
California Roll, above. Quite a few sushi places serve it inside out, but I prefer this version.
Oddly enough, most of the people I know ask me for the recipe of our salad dressing. Almost everyone seems to fail to understand the basic precept of a successful dressing: vinegar & mustard first, then whisk the chosen oil. Add salt, pepper and spices of your liking.
Posted in Food, Recipes
Tagged basil, cilantro, coriander, garlic, Guinness mustard, honey wholegrain mustard, Olive Oil, raspberry vinegar, sunflower oil, toasted sesame oil, Turmeric, wholegrain mustard
The birth of my Japanese salad, in so many words: I have to say that I did stumble on this concept a while ago during some experiments on fermented vegetables. I was trying to make a simple gingered red cabbage side dish for a hot Thai curry. Originally, I macerated the chopped cabbage with just a few slivers of fresh ginger in a little sesame oil and fresh lime juice, then added shredded coconut and a few sprigs of coriander (cilantro) to match the fabled Thai flavors. It wasn’t bad but it bothered me somewhat. I tasted bitter, not fully realized, a bit like your average politician. It needed an intense flavor, something that would linger on one’s tongue, and could accompany a fiery curry. Or stand on its own.
Posted in Food, Fun, Health, Recipes
Tagged baby spinach, balsamic reduction, celeriac, fennel, Ginger, Japanese salad, lime juice, radicchio, raspberry vinegar, red cabbage, rice vinegar, rocket, rucola, sesame oil