Burrawong Gaian Humane Choice Accredited Poultry Farm
Beth and Hayden runs an award winning low density poultry farm on the mid North Coast of New South Wales, just South of Bellingen. Here is their story!
And we inaugurate a new page on our site :Cooking demos and videos!
Jill Dupleix returns to the stage at CarriageWorks Farmers Market to introduce new cooking demos with famous Chefs, a welcome initiative since the demise of the SMH Growers Market in Pyrmonr.
This will happen every first Saturday of the month, then a producer will be invited to showcase their produce/product every 3rd Saturday of the month.
I will be uploading Pepe Saya presentation a little later... Stay tuned!
Paul Bocuse died yesterday a few days short of his 92th birthday...The inventor of ‘nouvelle cuisine’ and the most active promoter of French gastronomy around the World has lived a full life, full of joy, generosity and love.
I will attempt to translate the tribute written by acclaimed Chef Jean Imbert in his Instagram page. He had trained with Bocuse as many others around the World, including our own Philippe Mouchel in Melbourne, who opened the first Bocuse restaurant abroad in Japan.
So here we go:
My thoughts are with your family and your kitchen brigades.
When I was young, I didn’t want to become a cook, I was playing at being Paul Bocuse.
I was ordering copper pans for Christmas to emulate you. At 15, when I discovered your cooking school in Lyon, I immediately knew I needed to join to learn how to cook, and nowhere else.... Your school was not short of amazing: sometimes you would pop in, we could talk to you and exchange ideas, you would dedicate toques to some of us - mine is well hidden...
people will talk about your recipes forever, like the famous VGE soup, the ‘nouvelle cuisine’ etc, but for me you were first and foremost, an ‘aubergiste’ in the most noble sense of the word. With my family, we would come for Christmas lunch in Collonges, and my best memories come back, you sitting at our table to share some bubbles and then you would give us a tour of your kitchen, and it was magical!
And it was not only for us, or your regulars, you would do this randomly for anybody, you were receiving people ‘chez vous’, in your house really, to show them your passion, thevregional,produce you were using, introducing us to your sous-chefs, etc...
It is that attitude of sharing and humility that you were showing your grandeur as a man.
To go along with the wishes of your family, friends and team, I will advocate personally with our President - Emanuel Macron - for a national tribute, as I far as I know there is no other Chef had such a privilege in the history of our country. Maybe it is my Chef’s heart which speaks, but I believe nobody else has promoted our values - and our gastronomy - like you have done for over 50 years! thank you Monsieur Paul"
Inspired by a dish I was served last Friday in Shellharbour, I decided to film for you my own implementation of this fusion recipe. It was delicious! Now you can try your hand at it. It is simple, quick and will impress your guests!
If you are into Basque food, charcuterie and piment d'espelette, this is the place to visit for a quick lunch or a light dinner, and if the weather is clement
A great modern brasserie in the 17th, on the same Place as Dessirier and Petrus, but clearly more affordable... Perfect for a lazy Sunday lunch in Paris
I found this little gem on my first night in Paris in September 2017.
Valentin Vasseur, the young Chef in charge trained in Australia under the vigilant eye of Stephen Hodges of Fishface fame.
I highly recommend you try it over your next visit to Paris!
We have been working on this relentlessly for the last couple of months and we are thrilled to announce that we are now LIVE on the Airbnb Experiences website and App. We currently have four dinners scheduled: 2nd and 16th of December and next year on the 3rd and 17th of February. We will add more dates later. We will surprise you with a staple of the French cuisine repertoire, with a twist, and we will be matching the wines - mostly French - in a cheeky sort of way. We can accomodate up to 6 guests, but we accept individual bookings obviously, which makes it for a much more interesting mix of people and conversations. To give you an example, on our rehearsal dinner, we had two Belgian, one being vegetarian, an Aussie who knows his wine, his American wife who is gluten intolerant, and my Persian neighbour, a political refugee and a happy builder in Australia. It was a great evening! So, come and join me for a great time!
After the success of our first class on August 5th, The Essential Ingredient Cooking School in Rozelle has kindly offered us to run at least two new classes over the next six months. More will be scheduled in 2018.
For the time being, we have one scheduled for the evening of October 12th, 2017, and morning of February 24th, 2018.
Visit sydneyessential.com.au/cooking-school to book
Come and cook a typical French dinner with the help of an experienced native cook as part of The Essential Ingredient Cooking School in Rozelle, actually the first ever French cooking class there, believe it or not!
Whether it is a Roast of Lamb with ratatouille (August 5th, 2017) a Choucroute de la Mer, a cassoulet of lamb, a poulet aux morilles (October 12th) or a bouillabaisse, Jean-Marie will help you cook the staples of the French repertoire, often with a twist...
So be open to be surprised, entertained and deliciously fed by a man who not only can cook, but is inspired by the cuisines of the World and is established in the Sydney food scene for over 7 years via this blog and on Instagram. Jean-Marie is also very knowledgeable about wine, and he will often surprise you with unconventional pairings. Having worked in English for decades, he is fluent in the subtleties of the Australian slang, while retaining a hint of a French accent. So in short, you are in for a treat!
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: