Celebrations of food are an exciting enough occasion, but when you combine it with raising awareness for a for a valuable cause it becomes the perfect pairing. So a few weeks ago when we were invited to attend the Australian Mushroom Grower's Association's Pink Ribbon dinner as part of their activities in raising awareness for breast cancer, I jumped at the chance. Held at the Pavilion Restaurant at the West Coast Institute in Joondalup, we were treated to a series of mushroom dishes to really highlight this amazing product.
27 November 2014
25 November 2014
Recently I shared a recipe I created for Belmont Forum as part of their Christmas promotions. In total there were four dishes I made for them to publish, so I'd like to share with you another of the dishes - my marinated lamb rump with quinoa salad.
24 November 2014
When people talk about Chinese cooking, it tends to fall into a generic group that doesn't specify origin, style or even distinguish itself within what is a rather large category. I don't think it's a bad thing, but rather misunderstanding that there are so many intricate styles of Chinese cooking that to specialise in them all it would be a magnificent feat! There's actually eight different cuisines of China which include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. You may recognise a couple of those - particularly Cantonese, which is synonymous with all Asian barbecue fans.