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Text: Alex Whyte Images: James Nelson
Dan Hong first became known to the people of Sydney when he was awarded the Josephine Pignolet Young Chef of the Year Award. That was 2007. He then took some time away from cooking at Surry Hills’ Bentley Restaurant & Bar and, as part of his prize, chose to stage at a New York kitchen that at the time was on the razor’s edge of modern cookery, WD-50, under the wonky eye of chef Wylie Dufren. Continue reading…
Text: Alex Whyte Images: James Nelson
Giorgio De Maria is perhaps the most approachable and endearing wine geek in the country. Beyond passionate, even bookish, he is more candid than the average sommelier – perhaps because he becomes so animated he cannot hide his secrets, perhaps because he is just more willing to share. This, coupled with a sweeping knowledge of the grapes of Italy, makes him a real boon for Sydney drinkers. In the world of cocktails, it is not uncommon to hear of mythical barkeeps whose personalities are as much of an attraction as the drinks they serve. This happens less in the world of wine, where pretence and rhetoric often come at the expense of personality, but with De Maria, you get the sense it is only a matter of time. Continue reading…
Posted by: The Blackmail
Get cooking this weekend. If Charlie can, you can.
Afterwards check out A Stock Exchange at Freda’s, 109 Regent St, Chippendale open 12- 6pm Friday, Saturday and Sunday.
Posted by: CC Bakes
This is actually the best thing I have ever eaten between bread. It’s a homemade version of the Momofuku Bánh Mì, from American-Korean chef David Chang’s New York restaurant Ma Peche. This is a pate and terrine roll, made Vietnamese hawker style with pickled veggies (carrots, raddish and daikon), Kewpie mayonnaise, chili and coriander. Pop the rolls in the over with the terrine and pate inside before adding the veggies, just to warm it up. If you want to make the terrine yourself, use this site, Momofuku for 2.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
My dad gave me a bunch of lemons from his tree that had nearly had it, so I decided I’d preserve them. All you need is ripe lemons (I used about eight in this one litre jar) and salt (about 2/3 cup of regular salt, nothing fancy), and a couple of cloves, two cinnamon sticks and a bay leaf or two. Squeeze lemons, then basically layered the lemons, heaps and salt and lemons juice in a jar, sticking cloves, broken pieces of cinnamon and bay leaves between the layers. Leave for about a month, and there you have it.
Use preserved lemons to compliment dishes in things like salads, rice dishes and with fish. They are really salty though, so be sparing when you do.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
I love tarts, quiches, pies, anything in pastry really. I stumbled across this recipe in my favourite cookbook, Yotam Ottolenghi’s Plenty. The recipe tester (Claudine) professes that it is the “most delicious recipe in the world”, and, though I don’t totally disagree, this is not for the faint hearted. Though simple, this tart is rich and full of cheese and cream, but it is delicious. It certainly worked a treat at a friend’s Christmas lunch accompanied with a crisp, leafy salad.
Now, I do want to write to recipe down for you, but it’s long, so how about you email me if you’d like it, or buy the book, you won’t regret it.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
Ok, so we don’t have chickens for the eggs (yet), cows for butter, and I didn’t make the bread myself, but the zucchinis and sage are from our garden. You see things just taste so much better when you make/grow things yourself. Zucchinis are in season at the moment too and they’re coming in amazing shapes, sizes and colours.
This is my perfect breakfast, two poached eggs, some greenery and buttered toast. Simple and delicious.
Poached eggs, toast bread, fry zucchini. Butter toast, eggs on top, scatter with zucchini, sage leaves and drizzled with pesto.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
With the last of the filo one sunny morning I threw together these little breakfast tarts. Again more silverbeet (it’s gone crazy with all the sun and rain), eggs and morcilla (blood sausage). For someone who is not a huge meat eater, I find it quite strange that I love morcilla so much. It’s actually not so much like meat to me, but it very rich so you don’t need too much. A couple of small slices in each of these babies was perfect. I just used a muffin tin, like so.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
I picked up some filo pastry the other day, and have since wrapped or cook most things inside it a least once a day. You can basically put anything inside it. It’s great cos it’s light and doesn’t weigh you down like other pastries. This was a bit of a throw together situation of artichokes (confit), silverbeet (from the garden), and manchego (cheese). I mixed filling with a couple of eggs to make something of a quiche. Quiche was one of the dishes I hated the most as a child, I love it now, and it’s so quick and easy to make. Takes about 20 minutes in the oven, and mine’s slow.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
Posted by: CC Bakes
With every hot day that summer brings I feel less like eating red meat and more like eating fish. Stuff fish with gremolata of fresh herbs like parsley, dill thyme or basil (I used parsley), lemon zest, breadcrumbs, salt and pepper. Add a dash of olive oil to combine the stuffing, then slice the fish along the under side of the stomach and stuff with gremolata. and put it on the BBQ next to some veggies – asparagus are one of my favourites. Squeeze lemon over the top. A perfect summer lunch, but watch out for small bones.
Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au
