Archive for the ‘News’ Category

2015

Wednesday, December 31st, 2014

Just wanted to post a Happy New Year to you all post!

Don’t know who will read it as I haven’t actually been on here much of late – of late meaning the last two years!

2014 was an interesting year with many many lessons, challenges and some rewards. I’m not so sure how I feel about it at the moment nor am I too sure on how I feel about 2015 although when I think about it I feel positive about this new year, excited about the new challenges and new discoveries, ready for it – in fact I am going to go get it started!

cheers!

oh and may you have a happy, prosperous 2015 full of love laughter and light

Young Dancers Audition with Paul

Monday, June 2nd, 2014
2014-06-02 geelongadvert

TWEEN song and dance sensations were put through their paces on Sunday under the expert eye of Strictly Ballroom star Paul Mercurio.

About 150 children turned out for the Geelong audition of the film, Chickabees.

The film is based on the much-loved Margaret Clark children’s book of the same name.

Clark lives in Geelong.

Mercurio, who is also a judge on Dancing With the Stars, led the children through dance steps.

Mercurio will star in the film as well as choreograph the dancing.

To be filmed in Geelong, Chickabees tells the story of a group of 12-year-old dancers trying to be famous.

Mercurio said Geelong’s best young dancers, singers and actors were asked to learn and perform dance sequences as well as perform a song of their choice.

Chickabees is scheduled for release in Australian cinemas in Easter 2015.

Via The Geelong Advertiser

Ham – a timely subject and a vexing question…

Sunday, December 22nd, 2013

At this time of year I am sure I am not the only person that goes out and buys a whole leg ham on the bone for the Xrissy table – I do a turkey in the weber also but more on that in another thread.

I picked up my ham today from my local butcher whose ham I will buy sliced every now and then and it is pretty good. I normally buy my Xmas ham from a small smoking company which unfortunately sold up around October this year – his hams were awesome!

So I got my ham home and just chanced to look on the label – I am a label reader – and found that my ham was in fact only 78% pork the other 22% was made up of water, salt, nitrites, acid regulator, sugar and other stuff etc etc In my label reading travels regarding ham I have found ham in the supermarket with as much as 95% pork and as low as 55% pork.

Now the thing is I like Kevin’s ham but I am not sure I want to be eating only 78% pork? My expectations on a gourmet ham would be that it be in the 90% pork range. Am I wrong; is the quality of a ham dependant on the amount of pork in the ham? Or is the quality all about the quality of the meat and the quality of the brine and smoking i.e. in the magic of Butchers like Kevin and how they ply their craft?

Obviously a ham with a higher pork content will be a drier ham, a more meatier texture, flavour and mouth feel – something I like in a whole leg ham. A ham with a lower pork content is going to be a little more wet, a softer texture and possibly a little more salty.

Where do you guys and girls sit in regards to your xmas ham? I know there are a couple of butchers lurking here what say you about pork content levels in ham?

Why?

Thursday, November 7th, 2013

Why do people who don’t know you, never had anything to do with you, why do they take the time , why do they make the effort to post aggressive, spiteful, insulting messages to you.

Okay to me.

Thankfully it doesn’t happen often but I am completely perplexed and rather angry that someone I have never met or spoken to has sent me a couple of tweets which have been abusive, insulting and aggressive.

Why?

What do they get out of it? Is it a sense of power (hiding behind their handheld media device)

What annoys me is I am angry about it, I feel like it is unfair and I want to fix it. I have done nothing wrong and yet I feel the need to sort it out?

Strange! People are weird!

It is a strange idea that some one that doesn’t know you at all has decided to not like you. I guess that is just as strange as some one who doesn’t know deciding to like you although that scenario feels a lot nicer.

Water off a ducks back – working on that – I wanted to rant and rave get them to see the error of their ways to apologise for being rude and all that….instead I just blocked them, never to be heard of or thought of again!

 

Recipe from the cooking demo I did yesterday and also today at the Feast and Family Field Day At Morning Star Estate.

Sunday, October 6th, 2013
Mussels in Coconut and Beer
25g of unsalted butter
25 mils of olive oil
1 long green chili – thinly sliced
2 cloves of garlic – chopped
1 Lebanese eggplants
2.5 cm piece of ginger – peeled
½ cup of peas 1 stick of lemon grass –
4 Kaffir lime leaves – remove middle stalk and thinly sliced
1 ½ kilo’s of fresh mussels
1 330mil bottle of Hoegaarden Wit Beer
1 27o mil can of coconut milk
1 tsp of fish sauce
1 bunch of fresh Coriander to finish
Clean and de-beard the mussels discarding any with broken shells, set the rest aside in a colander. Place a pot large enough to hold all the mussels on the stove over a medium high heat. Add in some olive oil and when hot add in some chopped garlic and chilli and cook stirring for a minute or so being careful not to burn the garlic. Add the mussels to pot and about ¼ cup of the beer, put lid on and turn heat to high. Bring beer to a boil and boil/steam the mussels shaking pot to get the liquid swirling around the mussels. When all the mussels have opened remove from the heat and put mussels into a colander making sure to reserve the cooking liquid.
On the stove melt the butter and oil in the same pot. When butter is foaming add the garlic and chili and stir. With the flat of your kitchen knife or palm of your hand smash the peeled ginger so that it is squashed and falls into chunks add this to the pan. Cut the green chilli in half lengthways and add to the pot. Peel away the tough outer layers of the Lemon grass stalk to reveal the pale lower section of the stem. Use a sharp knife to trim the base. Cut the stalk into 4 pieces and then smash the stem with the flat side of a knife to bruise and release the flavour add to the pot. Cut the Lebanese eggplant in half lengthways and then cut again lengthways so you end up with four pieces from each eggplant. Now chop them into pieces about 5 mm thick and add to pan along with the peas and the Kaffir lime leaves. Give it all a stir and cook until the eggplant has softened – about five minutes.
Strain the cooking liquid through a fine sieve to remove dirt and shell and then return to the pot then add the rest of the beer and the coconut milk and give it all a good stir, bring to the boil then turn down to a simmer add the fish sauce stir through and allow to cook for ten minutes. Add the chopped coriander and the cooked mussels and stir so the soup gets into the mussels drenching them well in the sauce. Taste the sauce for seasoning – if the mussels are really fresh they may release a lot of fresh salty sea water into the sauce in which case you will not need to add any salt. Add some freshly cracked black pepper simmer for a couple more minutes.
Divide the mussels and sauce equally into to two large bowls and garnish with a little more freshly chopped coriander.
Serve with some toasted crusty sourdough.
Serves: 2 as a main 4 as an entrée.

Proud Dad – you bet!

Monday, July 15th, 2013

But it’s more than that have a listen!

Winter is an original written, composed and sung by Erin!

https://soundcloud.com/erinmercurio

Some say

Monday, February 4th, 2013

some say no news is goods news

i say good news is news you get!

Damn it it’s here!

Tuesday, January 1st, 2013

Yep well we’ve gone and done it haven’t we…I say ‘we’ because ‘we’ all welcomed in the new year in some form or another. Now I am already three quarters through the first day of next year. (Question when does it stop being next year and become this year?) Just to be up front I am not all that impressed that next year is here and I am already living it. I was quite happy to wait a little longer for it to arrive – yes I begrudgingly welcomed it in (ask my wife I was a little grumpy about the whole thing) it’s not like I really had a choice right? And quite frankly I am not ready for it!! It’s not that there are things I’ve left undone in 2012 (although I still haven’t unpacked the garage) it’s just that I am not ready for it, I don’t feel optimistic about it, I haven’t got myself into that positive space where I can welcome in the new knowing full well that there is nothing new about welcoming the New Year. Next year is full of the same old same old of last year and that was hard enough to deal with so how am I supposed to get over that while being faced with a whole new year of it ahead of me?????

Yes embrace change, embrace the unknown, create your future, one door closes and another one opens, something will come up it always does (especially if you wait %*#*ing long enough) see the possible in every moment etcetera etcetera. Well yes the door of 2012 certainly closed and the door of 2013 certainly opened (so I guess that bit is true) only I can see no discernible difference in the two and now I am not sure if I am going forward or backward but feel as if I am doing both i.e. I am going backwards into the future.

Oh well I guess I just have to suck it up – I have stepped off the precipice of 2012 and am now free falling into 2013 – I would be lying if I told you I am not worried about the landing, I am. I don’t want more of the same – I want new, exciting, more fulfilling, more prosperity – I WANT IT TO BE A BETTER YEAR THAN THE ONE JUST GONE.

There were significant and wonderful changes in my family’s life last year starting around June and which are still in play. Maybe that has rocked my boat more than I realise – although I do realise the import of the changes and the deep affect they have had on all of us – things are no longer the same and thus, perhaps the crux of the matter, I do not want 2013 to be the same like 2012 was and indeed 2011.

Time for more change then?! Bring it on….I may not be ready (just yet) 2013 but I am willing and I am able!

I may go finish unpacking the garage – better sort the past out so I can step into the future without baggage!

This years salami, hung last night!

Sunday, July 29th, 2012

now I just have to wait for the next month or so!!!

Crazy business….

Tuesday, June 19th, 2012

I am very please to note that channel seven are replaying series four episodes of Mercurio’s Menu. These eps went to air late last year so it is great to see them back on the free to air TV. Obviously channel seven like the show and enjoy the ratings that they bring otherwise they wouldnt screen them at all let alone be rescreening them – so I am happy and excited and it is good that my face is out their on the box.

How ever……

channel seven no longer want to be involved with any further series.

Kind of doesnt make sense?

We are still looking for a major sponsor for our next series (5) and I am pleased to say we have a commercial free to air network that will take the new series! So come on sponsor and lets make some good TV.