My new favourite “celebrity chef” has released a new book! Having seen him on Season 3 of Top Chef as Hung’s sous chef in the Aspen Challenge, I sought to make myself an expert in this very easy on the eye Italian chef from the US. Very popular in his homeland – he recently appeared in Dancing with the Stars and again in the first episode of Season 4 – Chicago. Can’t wait until his shows come to Australia!! (more…)
I am astounded, amazed and in awe of the genious of Ferran Adria, head chef of El Bulli. Last night I went to a lecture at the State Theatre in Sydney where he gave a talk, to launch his book. The stunning video presentations of the intricacy of his art blew everyone away. And it’s astonishing that when set to music – you can truly see how food moves him and now us.
The amazing story of El Bulli is set out in his new book. It’s a work of art, and the most beautiful book I’ve ever seen. At a price of A$75, you get 2.5kg almanac of the essence of El Bulli – behind the scenes from its beautiful location, to the 12 hour shift of the staff and the detailed work that goes into the 35 course meal. (more…)
What would a trip to New York be without a trip to the famous Carrie Bradshaw hang out, The Magnolia Bakery? (Sorry, I can’t type the name of the show – SATC -here lest I hit some unsavoury weblinks. You know what I mean!). It’s in a very quiet street near Chelsea – kinda hard to find. The shop is actually very unpretentious, with its chequered tiled floor, rustic feel and young urban staff.
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The cupcakes sit in melamine boxes and you help yourself. At US$1.75 each, it’s a very guilt free treat (well, on the hip pocket that is!). Choose from chocolate or vanilla cupcakes with various sprinkles and 2cm thick layer of icing (not for the calorie conscious!!). You need to pre-order if you’re going to buy more than a dozen – but the best part is that you can choose your decorations! If cupcakes aren’t to your liking; they also serve other desserts including cherry slice, banana bread; and coffee. There is only 1 little table though, so plan to take out. There’s a small park nearby where you can gobble up your cupcake without being watched by everyone!
I just actually bought the cookbook from the Magnolia Bakery from Amazon. It’s got the recipe for those famous cupcakes, as well as many other delectable traditional baked favourites such as peanut butter fudge cheesecake squares…. better hit the treadmill!
This recipe is from my friend Jo. It’s also something that can be prepared the night before for lunch. Take 1 cup of cooked spiralli pasta (I use wholemeal as it’s lower GI), a few halved cherry tomatoes, some sliced capsicum, and a few rocket leaves, and make a dressing of 1 teaspoon lemon juice, and 1.5 teaspoons of extra virgin olive oil. Season to taste, and add a can of drained tuna in olive oil. If you’re taking it to work, dress everything except the rocket, and place the rocket on the top of your lunchbox, and keep the tuna separate. Low GI, high protein lunch – easy!