Archive for September, 2005

Love and Health

Monday, September 19th, 2005

GrandMa Mil, Peter said it well when he demanded you get better and I second the motion. If I was nearby I would pop over(I would bring Peter with me in his finest suit – you know which one)and bring with us some chicken soup and some hugs but as I am not I will just send lots of love and health giving positive thoughts!!
I and the girls are thinking of you.

Second Drill When I was

Monday, September 19th, 2005

Second Drill
When I was first doing research for this website five years ago, I found a snippet about a film looking for funding called Second Drill. It seems now it has funding and is going forward later this year!
Here’s the bit from The Age:

CHARLES “Bud” Tingwell is about to take on a film role that’s quite unusual for him. “I’m amazed. It’s a half-hour film and I’m actually going to get paid,” Tingwell excitedly told Spy at the AFI National judging screenings opening night on Tuesday. “I’m good at doing freebies.”
The flick, Hidden Creatures, will be filmed in Perth, has a “beaut script” and will involve a bit of singing. Tingwell reckoned shower practice was on the cards.
“I live on my own so there’s no one to go crook,” said Tingwell, who will direct Second Drill later this year, starring Bill Hunter and Paul Mercurio as father and son.
So long as Bud can reset his body clock to director’s hours. “I was meant to be on a film shoot a fortnight ago and at 7.30 there was a knock at the door and they’ve said, ‘We’ve come to take you on location.’ I said, ‘What?’ and jumped out of bed. I’d forgotten all about it.”

Woohoo!

Grandma Millie: GET WELL SOON!

Saturday, September 17th, 2005

Grandma Millie: GET WELL SOON!

Belgian Style Fried Cheese Croquettes

Thursday, September 15th, 2005

OOps! This is from Episode Six of the food Trail but is the entree that I forgot to put up first.
This is a traditional Belgian Recipe but the use of the Gipsland cheeses certainly adds to the Australian flavor!
6 Tblsp of unsalted butter
1 cup of plain flour
1 2/3 cups of milk
1 cup Tarago Washed Rind
1 cup Tarago Blue Cheese
2

Raspberry Mille Feuille

Thursday, September 15th, 2005

This is from Episode Six from the Food trail and the final recipe – until the next series!!
Filo pastry

Puttanesca

Thursday, September 15th, 2005

This is from Episode Six of the Food Trail.
I have posted it here a second time so as it stays a part of the food trail series of recipes – but yes it is exactly the same as I have posted before.
This is one of my favorites! It is named after the prostitutes who, needing a good feed to keep their energy up would cook it in between clients – thus it became known as

Roasted Chestnuts and Mushroom Soup

Thursday, September 15th, 2005

This is from Episode Five of the Food Trail where I cooked at Villa Gusto: http://www.villagusto.com.au
This is in fact the first episode we shot and there for the first time we had cooked for the series. At that stage we thought that the chef and I would just cook one dish each using different produce. Well thats what we did for this show (as well as putting on a pretty damn good cheese platter) but as we started shooting other episodes the produce was just so good I wanted to cook it all and so I did. After this episode I cooked three dishes each other episode!!
Olive oil
Knob of butter
120g of Speck or Pancetta

Rhubarb and White Chocolate Ice Cream

Thursday, September 15th, 2005

This is from Episode Four of the Food Trail.

Prosciutto Wrapped Cod and Cassoluet

Thursday, September 15th, 2005

This is from Episode Four of the Food Trail.
4 Fillets of Cod
Prosciutto
1 onion chopped
2 cloves of garlic

Beer Braised Lamb Shanks

Thursday, September 15th, 2005

This is from episode Four of the Food Trail where I cooked at the All Saints Winery; http://www.allsaintswine.com.au
This is a super easy recipe that I read in a magazine about 7 years ago!
4 Lamb Shanks
2 medium to large Spanish Red Onions sliced
2 bunches of fresh Mint
One bottle of good Stout
Veal stock
Flour
Salt and pepper
Olive oil
Fresh Parsley
Dust shanks in seasoned flour and brown in a hot casserole pan with the oil. Once brown remove the shanks and set aside. Add sliced onion to the pan layering over the bottom then add the fresh mint on top of the onions. Place the shanks on the bed of onion and mint. Add the bottle of stout and then top up with veal stock so as the shanks are covered by liquid.
Cook in a slow oven for about two hours, or until the shanks are falling of the bone. When done remove the shanks form the pan and keep warm. Over a high heat reduce the cooking liquid down by about a half and use to sauce the shanks. Serve on a bed of polenta or garlic mash potato and steamed snake beans. Garnish with fresh chopped parsley.