TASSAL SALMON COOKING CLASS 22 February 2017 NEW website
We all love the taste of fresh salmon. but the dishes made out of smoked salmon have that special flavour that is perfect for pastas and salads. The two dishes Michael offered to us were very easy to make and absolutely delicious. Michael, our chef of the morning showed us some tips and tricks on how to use different types of salmon.
chop 4-5 shallots use hot mustard salmon portions use precooked salmon ravioli
fry shallots in vegetable oil adding some freshly chopped garlic chop asparagus and add it to the frying pan together with garlic and shallots add a splash of white wine
chop some dill while you boil or steam the ravioli (the dill will go for the dish decoration) add cream to your frying pan, add a pinch of lemon rind, salt and pepper as per your taste add some mustard (dijon type)
divide salmon is smaller pieces cook the cream till it thickens
combine salmon, ravioli and the cream in one dish serve adding fresh dill and fried capers
use ricotta and spinach ravioli use napoli sauce (red wine, onions, tomatoes, olive oil, garlic, fresh tomatoes, tomato paste) chop big red onion fry fresh smoked salmon (cut in cubes from the whole salmon fish) and put it aside
fry red onions, garlic adding chopped green olives add white wine to the mixture add napoli sauce and a table spoon of no nuts pesto (basil, olive oil and garlic) add roasted capsicums
you can also add red chili to make you dish hot
add boiled ravioli serve with a bit of dill on the top of the plate
NED'S BONUS PHOTOS: DOUBLE ZERO PIZZA CUCHINA NEW
TOP THREE COFFEES NEW
we were told of Prahran, Victoria, Australia / Windsor, Victoria, Australia best coffee shops. Morris Jones Restaurant & Cocktail Bar, 163 Chapel St, Windsor was among the top three ones. The only way to check it of course is to try it: latte for me and hotchocolate (one word no capitals) for Mr Ned Vorkapic. dont know about the hotchoc. the coffee was very smooth but the aftermath was "o-gogo-gogo" (pretty strong) Ned (as a rule) asked me to photograph him for (all) his girlfriend(s) with his cuppa. For some reason he thinks he looks gorgeous on photos. Let's see how many "likes" he will snap this time...
I think I learnt my lesson today: never leave the plate so low on the bench - some naughty paws and teeth can get it... 2/3 of Alex's breakfast was gone before I even called him - lucky I made some photos, so Alex said: "can you show me at least how my breakfast looked like before Dasha got it?" here we go:
YAK ALES MELBOURNE BBQ FESTIVAL 2017 NEW website press release by Yafei Dong
Outdoor barbecues are a great Australian tradition among others and it is celebrated in style and perfection. This tradition is revered by holding BBQ Festivals all over the countr: the meat is smoking and the ovens are hot! Melbourne BBQ Festival is an amazing exampple of sucg tradition and celebration of summer and warm weather. The incredible array of ribs, pork, beef, chicken and more is desplayed by many masters of the BBQ art. The chefs arer experimenting with spice rubs, slathering meats in thick chops, glazing them with sweet sauces or dressing shredded tendrils of pork with a tart vinegar-based dip. It is all about the fantasy, experience and skills. It doesn’t matter which style of meat cooking you prefer, this festival is where you can find it all – it is Melbourne BBQ festival! If you’re able to snag your tickets to a barbecue competition, you’ll be able to get your hands on some mouth-watering, award-winning creations. Melbourne BBQ Festival is a must to visit while you are down under.
BOHEMIAN BAR & RESTAURANT NEW PAELLA COOKING CLASSES website
press release by Jennifer Zaman Seafood Paella Cooking Class
Located in the beautiful South Wharf of Docklands, Melbourne, this Spanish restaurant is something to look out for. Apart from drawing food lovers to its exquisite cuisine prepared under the expertise of Chef Gerard and Sous-Chef Lorenzo Casu, it also attracts them to its special Paella cooking classes.
Organised twice a month during summer i.e. the first and last Saturdays and once a month during winter, these classes have become truly popular within its very first year. Paella lovers throng the restaurant on the scheduled date and time with a bid to learn how to cook this enchanting dish under the expert and friendly supervision of sous-chef Lorenzo.
Last week I was invited to participate in one such class at the restaurant and I could not be happier with the experience. The class was full with 12 participants including me (the maximum intake per class). As soon as we entered, the staff there made us feel welcome and offered coffee/tea/water. The cooking stations were already arranged with everything necessary in an absolutely neat order. Gradually, the staff began to bring in all the ingredients that we were going to use to cook our Paella. The restaurant provided for everything, so one can just walk into one of these classes (need to book earlier) with friends or family or both and share this relaxing along with a learning experience. The session runs for an hour and half, which includes cooking the dish and enjoying it later with a glass of wine.
It was a first of its kind to me and I would definitely love to do this again. I would highly recommend our readers to indulge in this fun-filled session with the very helpful and talented sous-chef Lorenzo. Hope the photographs would make you drool.
Paella tastes even better when you cook it yourself, trust me !
Marina Vexler and Rudolf Ladyzhenskii at Oasis Bakery.Just now · Melbourne · I do not remember the names of these finely made complicated deserts - even for three people they were super duper sweet (Lebanesely-coffeed on the side) ... and so tasty... like Rudolf said (and Marina and I laughed): "after this food now I feel great as an elephant but very bad as a woman..." guys you teach me such bad things!!!! :) and as a good student I remember everything! - even where to buy this food now!
Alex plays a smooth detective outside with his smoke and coffee while Ned enjoys his hot chocolate while I take photos while the coffee is waiting for us - at Borsch, Vodka And Tears, where the cups are gorgeous, the coffees are ok but the service is the crappiest you can find anywhere in Melbourne by our opinion... after being their guests for the last 16 years we feel its getting worse with years but we still hope it will improve
HUNKY DORY BEST DINNER PLACE OF THE MONTH
...and fav of all times Hunky Dory Fish & Chips - it is perfect there! - it's only one better place - at home... #myhunkydory
Twisted Sista Cafe and Gelateria - Knox vs Griffiths Bros Coffee while waiting for Dasha's grooming done - finally we see the end of her long tail and her beautiful eyes and can notice how smart she became in the last months... now I know why at school when I had a long fringe everyone thought I was very dumb... silly teachers: they simply did not see the mirror of my soul and how bright the future would be reflected in them... hahaha! talking about twisted sista... not everyone should be smart - some people should remain with the long fringe... it's all about Dasha and coffee of course.
just limited Russian ice cream left at the European Bazaar Shop, Ormond - almost sold out because of the hot weather.
some prefer to eat it with fruit for less guilt feelings... I know those "some".
some cakes are simply imaginary (for me of course!), like Muffin Break for example...
GOOD ON PHOTOS
I thought this vegetarian Lord of the Fries on Chapel Street food looked good on photos.
at Borsch, Vodka And Tears: some just do not want their photos taken (I guess: too famous already!!!) , some just want to get in the light of the camera for all their girlfriends to see them hot-chocolating carelessly, some are never in the spotlight... and some are already on the photos...
I really love this simple recipe: Jack Frost Cocktail 5 mins to make, makes 6 cups
Ingredients Condiments 1 Corn syrup, Light
Nuts & seeds 1 Coconut, Flaked 1/2 cup Cream of coconut
Drinks 1 cup Pineapple juice Frozen 8 cups Ice
Beer, wine & spirits 1/2 cup Curacao, blue 1/2 cup Vodka or light rum
Lady Rose Cocktail Recipe made with vodka, rose syrup, rose water and tonic.
RUSSIAN ICE CREAM
Napoleõ was born 15 August 1769 and passed away in 5 May 1821; he was a French military and political leader who rose to prominence during the French Revolution and led several successful campaigns during the Revolutionary Wars. He had one last and unsuccessful campaign invading Russia that led his army into disaster in 1812. The Grand Imperial and Warrior of all Times was chased out with shame that followed the collapse of his La Grande Armée, soldiers of which were either lost in the bloodiest Borodino battle or frozen in Russian vast snowy lands and cities. READ MORE: In Russian literature, a cake named Наполеон (Napoleon) was first mentioned as early as in the first half of the 19th century. Alexander Bestuzhev explained the emergence of such names by the romantic and historicist spirit of that time. The cake has enjoyed an especially great popularity since the centenary celebration of the Russian victory over Napoleon in the Patriotic War of 1812. During the celebrations in 1912, triangular-shape pastries were sold resembling the bicorne. The many layers of the cake symbolized La Grande Armée. The top is covered by pastry crumbs symbolizing the snow of Russia which helped the Russians defeat Napoleon. Later, the cake became a standard dessert in the Soviet cuisine. Nowadays, the Napoleon still remains one of the most popular cakes in Russia and other post-Soviet countries. It typically has more layers than the French archetype, but the same height. READ MORE: If you think you need to go to Russia to try this wonder-make of all cakes you will be wrong. Jump on your horse and ride to 535 North Rd ORMOND to the European Bazaar Shop, Melbourne. You will find at least 3-4 Napoleons, The Grand Imperial of all Cakes on Earth there if they are not sold out by the end of the weekend. Make yourself some good tea at home and enjoy the slice!
RED SALMON SHOP SPOT
short of red-cold-smoked-real-taste-salmon? don't want to go to Kamchatka on short notice and fish it from the river next the bears? the water is too cold for you or you get distracted by the larger animals' splashes who steal the red "gorbusha" from your paws? don't get upset! your address is 535 North Road Ormond and you are more ready to party than any bear in the world! the shop has all the fish parts for you: starting with the eggs (the right name is "ryb'i yajca" commonly known as "caviar") and finishing with the oily skin off sliced fish pieces nicely packaged for the presentable sandwich look... forgot something else? no, you will not need a fishing rod! get your wallet with you!
no, was impossible even for the flowers to sit outside during my birthday party - it was a total las vegas summer heat those two days. we survived inside though - I loved my hand made postcard drawn by Masha :) . I also tried Masha's famous sunny pie finally - it goes with spinach, egg and ricottta inside. I also decided to go for russian food table exclusively so there were shuba, olivie, salmon, lots of green salads and some russian snacks including russian icecream from European Bazaar Shop for desert (separate story on that too). big thank you for a cool present the girls from Blue Bay Cheese made for me with a Kiev crust pastry pie with strawberries . more photos and the video : http://bohemianrhapsodyclub.weebly.com/lovely-taste
I know many of you can not see food anymore after all these gran fiestas... don't worry: we tried to stay on the light side during the holidays too: salads, fruit, berries and fish only. Nevertheless one cool morning Alex's potato cake and german sausages were ready to jump out at him - no matter what he did! "howcouldyouforgetaboutus" - they screamed and he gave up:
ENTERTAINMENT BOOK SPECIAL: FRITZ GELATO BEST DESERT OF THE MONTH
our new hot day after spot - a new night discovery after an evening at our fav place - the Dendy Beach : Fritz Gelato Fitzroy street St Kilda - some endless choice of flavours and finally we stopped at the triple treat: Hazelnut Caramelised Fig & Roasted Almond ice cream and Pomegranate sorbet... The place has a wall full of food medals and awards - I am not surprised - the service of the girl with a cute, slight and european accent is sensational - she is not persistent but very helpful, she is not crouching but very polite - she is just there for you: her serves are very generous - next time we will be taking only one triple cone for two of us - we simply could not finish it! Check out the website: http://www.fritzgelato.com/ The price will drop your jaw down as with your Entertainment Book 2017 you will get these sweets for 1/2 price which WAS already very reasonable. The best part of the show: sit outside and observe the locals - there are some pretty awesome people wondering at night at this part of the town. We get our books from this link when we want a good discount on ice cream: https://www.entertainmentbook.com.au/orderbooks/182v887 - what about you?
...and the last one for today I guess... Alex's lunch that made Dasha and Tosha go completely wild...