Chicken, leek, & pumpkin sausage rolls

The problem with vegies
Is they don't sit at all well with mini-me's.
But this sneaky recipe is so full of flavour
It'll surely be one both you and they will favour.

Photo: Chicken & vegetable sausage rolls.
Golden, crispy goodness!

Ingredients

• 500g chicken mince
• 1 leek (white end - chopped into small pieces)
• 1 zucchini (grated)
• 1 apple (grated)
• 2 cups pumpkin (grated)
• olive oil (to sauté vegetables)
• 2 eggs (1 to baste rolls, 1 for egg wash)
• 1 cup breadcrumbs
• 3 sheets puff pastry - defrost & cut in half
• Salt & pepper (optional)

Method

1. Chop up leek into small pieces.
2. Grate zucchini, apple, and pumpkin (remove excess liquid).
3. Heat up olive oil in a pan.
4. Saute leek for approx 10 minutes.
5. Add zucchini, apple, and pumpkin and sauté for approx 10 minutes or until all liquid has dried up (beware of soggy pastry).
6. Take off heat and leave to cool (there are bacterial issues mixing hot food with cold mince).
7. Pre-heat oven to 180 degrees.
8. In a bowl, mix vegetable mixture, an egg, and breadcrumbs into mince meat (get in there with your hands!). Add salt & pepper if you want.
9. Place mixture down the puff pastry.
10. Brush egg wash onto one side of the puff pastry.
11. Fold over and make into rolls.
12. Place on baking trays - 3 on one tray usually fits well, so only 2 baking trays are needed.
13. Brush the top of the rolls with the egg wash (optional: add sesame seeds).
14. Bake for 30 minutes at 180 degrees.
15. Take out and place on cooling racks for crispy bottoms.

Enjoy with a generous squeeze of tomato sauce!

Garon Pearce: Pastry Chef (and EVERY girl's best friend)

Photo: Garon Pearce, Nobu Pastry Chef

We have a special treat for you this Easter – Q&A with Pastry Chef Garon Pearce from the Nobu, a Japanese restaurant known for its innovative 'New Style' Japanese cuisine.Nobu first opened in New York and has stormed across the world and into Melbourne.

For sugar and spice

  And all things nice

There's a man we all want as friend...

  His name?

Garon, yep he can surely get you on the mend!

  Feeling down?

    Wearing a frown?

       Just give Garon a call!

One bite of his creations

   And you'll bang his door down for more!

     And more!!

       And MORE!!!

What made you decide to be a pastry chef?

I used to work in the health and fitness industry and I realised that nutrition was a bigger factor for people when trying to lose weight than exercise.

Anyone can change their eating habits and become much healthier.

So I embarked on a change of career. ...and ended up at William Angliss Institute studying Commercial Cookery.

The theory was that if I was cooking the food, then I had some control over what people were eating. And help them to be healthier.

After being there for a few months, I was unsettled about learning in a 'school' environment and went out and got an apprenticeship.

After some time at a local restaurant, not really enjoying myself, I found that my favourite part of the day was making and plating the desserts.

So that was it.

I went out, found a pastry apprenticeship and haven’t looked back since!!

What is your favourite pastry to make and why?

Probably croissant and puff pastry.

It is very hands on and requires skill, patience and attention to detail to execute well and with just two different types of dough you can make dozens of different things.

Who or what inspires your work?

Quality ingredients are the main thing that inspires me most.

I love to use organic, local ingredients when possible and try and bring out the best flavours of the ingredient and look for perfect accompaniments.

Also some pastry chefs and chefs from Australia and abroad, such as:

• Sebastian Canonne
• Johnny Iuzinni
• Stephane Glacier
• Shane Delia.

My two chefs at Cacao, Jordan Schrader and Spencer DeGennaro, are my benchmark.

If I can get to their skill and work level, then I know that I am starting to succeed.

What are your career aspirations for the next few years?

To take charge of the pastry section at Nobu Melbourne and get people talking about desserts at Nobu.

Desserts and pastry plays second fiddle to the rest of the menu and I want to change that.

What pastry do you find most challenging and why?

Chocolate and sugar work.

Both are much specialised areas of pastry and require lots of practice to get right.

Also both areas are not very well known to people in Australia. Europe and Asia do some amazing things with chocolate and sugar, so hopefully in time, with more skilled Pastry Chefs in Australia, you will see more and more.

What does your wife think about you being a pastry chef?

She was the only reason I was able to do what I am doing.

I was a first year apprentice at 27, with a child just born, obviously earning a very low wage and working lots of hours. She supported me; she still does, so I am forever in her debt.

I am a lucky man ☺ She’s funny, she thinks I’m a little strange the way I talk about pastry and food but she understands that you do have to have a keen interest in food to work in this industry for the long term.

What has been your career progression as pastry chef?

• William Angliss Institute, Commercial Cookery Certificate 3
• BCOZ restaurant, Chef’s apprentice
• Mr Donut, Pastry Chef’s apprentice
• Cacao Fine Chocolates, Pastry Chef’s apprentice
• Several small local cafes and patisseries, part time, doing cakes, pastries, high tea, chocolates, cookies etc., as I was being a 'stay home Dad'
• Nobu Melbourne, Pastry Commis Chef.

...and any more interesting info you find people are generally fascinated by?

It’s funny, the question I get a lot since starting at Nobu is, “what do you do when the restaurant is not serving lunch or dinner?”

And my answer to that is: a whole lot of work!!!!

You’re always trying to stay ahead because the last thing you want to be doing during service time is prepping fruit or trying to bake off sponge or making macaroons!!!

This industry is hard work, is takes you away from your family, friends and hobbies but if you enjoy food and cooking it, then it is great.

Most people have to cook food for them and their family at home for free!! I get to do the same, for family, friends and others who enjoy fine food and get paid for it

And I eat ice cream and chocolate ALL DAY!!!!

This, in hindsight, is a complete contradiction to my initial goal, making people healthier!!!

But saying that, I think you should be able to eat whatever you like, eat it in moderation, but most importantly, eat the best you can get your hands on, be it meat, fish or chocolate ;-)

Sam Low: Barista extraordinaire

There once was a coffee lover named Sam

Photos: Sam Low's latte design, and
competing  at the Latte Art Championships.
Source: Sam Low.

He was just 21, yep just a wee young man.

2013 was an exceptional year for him
For the New Zealand Latte Art Championship was a huge win.

He flew to the World Latte Championships in France
Armed with his favourite milk jug, a barista's lance.

Against the world's best this kiwi fought
Using all his skill and every trick he was ever taught.

Such talent got him a gig as a judge
Ah ha, now it was his turn
To make contestants shiver with a stare
At the Barista competition at NZ's Culinary Fare.

So when Sam finally opens his dream coffee shop
Don't forget to look him up, it's sure to be tops!

Food Envy gets a peek into Sam's wonderful world of coffee...

What's the difference between a good coffee and an exceptional coffee?

So many factors come in to play when talking about the difference in coffee because according to the WBC (world barista championship) guidelines "balance" is the main criteria especially in flavour which includes the acidity, sweetness, bitterness and some cases umami (savoury).

The appearance of the coffee helps as well, this is where latte art plays a part as we all eat/drink with our eyes first. However at the end of the day it really depends on personal preference.

How many coffees have you made in your life?

So far, it easily exceeds 200,000 cups.

How many coffees do you drink a day?

On average of 6 shots of espresso and 1 pot soft brew filtered coffee.

What improvements are you working on?

Trying as many different/unique coffees in different brewing methods, identifying the flavours from different origins, really just expanding my palate and knowledge of different coffees on offer.

What are your coffee aspirations?

The most obvious answer is probably visiting a origin, maybe the birth place of coffee Ethiopia. And of course eventually opening up my own coffee shop.

Find out more

• World Latte Art Championship 2013

Bizzy Lizzys Good Things

Screenshot: Bizzy Lizzy's Good Things website

She generously ladens
the world
with her
abundant passion
for food.
Sharing.
Giving.
Bonding.

Her cooking
Simple and true
A joy to follow.

Her words
Bursting with flavour
picked fresh
from the heart.

Her photos
So fresh and tasty
Colours so vibrant
Instant response? Drool.

Three cheers to Bizzy Lizzy
and to all her Good Things
For a long, happy life
in this wonderful
wonderful
world
of food.

Death becomes her

Photo: Plunge into the depths of a
beef & burgundy pie! Credit: Food Poet.

She plunges
Into the
Abyss
Of earth
and blood.
It holds.
Holds.
Then..
Crack
It yields.
The sinful aroma
Assails her nostrils
Pierces her heart
Drowns her starved soul
Into ecstasy
As only
A
crispy
chunky
beef and burgundy pie
Can do.

My Christmas family feast

Photo: Christmas, a marvellous time!

My favourite time of the year
Is a marvellous time of excitement and I admit, a tinge of fear.
For it’s Christmas
With the food oh so scrumptious
Loads and LOADS of it, so utterly delicious!

It starts off with Christmas lunch
Made by Nonna full of love
Lasagne so good, no doubt inspired from food spirits above.
Filled with layers of bolognese sauce
It’s simmered for hours and hours

Photo: A huge Christmas spread.

For a taste explosion of hearty rich southern flavours.

And then off for dinner
Only a few hours later
For a huge Christmas spread that took hours and hours to cater.
Baked turnip, golden potatoes, sweet pineapple
Honey basted ham, juicy roast turkey
Fresh prawns, smoked salmon and tender pork with apples oh so saucy.



Photo: Tiramisu - loaded with alcohol! ;p


Then to top it all off
The finale:
Mango pudding, sticky date with butterscotch sauce
And tiramisu – it’s Christmas, so loads of alcohol of course!

Mango moula

Photo: Mangos - juicy, tender and sweet.

It’s almost
Almost the season for mangos
Juicy, tender and sweet
One bite and it hooks, oh boy what a treat!

So many
Many delights to create with mangos
Cheesecakes, puddings, salsas, salads and cocktails
Better not run out or you’re sure to hear many wails.

Where oh
Where are these grown, these beautiful mangos
In WA, NT, NSW, and QLD
September to April, time to pick mangos by hand.

Photo: Halloween mango pudding.

And what
What types are grown, of Aussie mangos?
Calypso, Kent, Palmer, Kensington Pride & Brooks
With a kiss & a slice, what fun will by all the cooks.

So let’s
Let’s all get behind, this summer’s crop of mangos
Full of vitamins A, C, beta-carotene and fibre
A delicious energy boost - you'll roar like a tiger!

Yarra Valley spoils



Photo: Yarra Valley delights. Credit: Food poet.

I once spent a weekend
Frollicking in the spoils
Of a beautiful valley
The wonderful Victorian Yarra Valley.
Many delightful treats abound this land
Its bakeries so full of cheery folk

Its markets big and small so fine
And its abundant wholesome food
Including its chocolate
Ohhh so truly divine.

Fresh eggs from chooks
Who lay with happy clucks
And then dance and play.

Honey from bees
Who wine and dine
On juicy sweet flowers
Every single day.

Wineries galore
Call home this luscious land
To do them justice:
Bottoms up
And mangia mangia
Til you can no longer stand.

Where to find the Yarra Valley

View Larger Map

Places to visit

• Tokar Estate Winery
• Wild Grains Bakehouse
• K&W Chocolates
• Healesville Community Market

Advance Aussie Farmers Direct's Fare

Australians all let us rejoice
For Aussie Farmers Direct has set us free

Photo: Fruit from golden soil and farmers' toil.
Credit: Food Poet.

Photo: Such great service, free delivery,
oh so rare! Credit: Food Poet.

Photo: Fish fresh from the sea. Credit: Food Poet. 

With fruits from golden soil and farmers' toil
Our prawns and fish are fresh from the sea.

Our pantries abound in Nature’s gifts
From such great service, so rare
In history’s page, they'll take centre stage
Advance Aussie Farmers Direct's fare!

Beneath our radiant southern Cross
Our Aussie farmers toil with hearts and hands
To rear such juicy lamb of theirs
Renowned of all the lands.

For those who’ve come across the seas
There’s boundless food to share
With passion let us all combine
To Advance Aussie Farmers Direct for their extensive ware!

In joyful strains then let us sing
Advance Aussie Farmers Direct for your excellent fare!



Many thanks Peter Dodds McCormick: for your wonderful Advance Australia Fair which has been adapted for a fair dinkum awesome Aussie service!

Honey joy

Photo: Liquid gold drizzling
over green pancakes.Credit: Food Poet.

H

                                                        o

                                                n

                                                           e

                                                     y

                                              D

                                                     r

                                                          i

                                                   z

                                           z

                                                    l

                                                       e

                                             s
                                 
                                   S
                                         w
                                                 e   
                                                      e
                                                t
                                           l
                                                  y
                                                Over

                                       Pancakes so

                           Lazily, glinting temptingly

                       Golden in the morning sunlight

                      Ohh thank you hard working bees

                                 For the fruit of your

                                           labour.

SBS Food ohhh glorious food

Screenshot: Food Safari -
what a journey!

Of all the channels on the air
There’s one that that pulls me in each time
SBS Food: when it’s on I can’t help but sit and stare
The people, the culture, and of course - the food, are all so damn fine.


Food Safari is one of my favourite shows
Oh how creatively travel and food are rolled into one
Fragrant food from Spain, France, Italy and Greece fill my nose
I’m always inspired to cook up a storm when the show’s done.
 

Screenshot: Heston's Feasts
are truly unique.

But Thursday night is not over by far 
Heston’s Feasts so cheeky and clever, yes the fun is just beginning
He takes us right back in time cooking food you’d never see in a bar
From Flying desserts, ejaculating cakes...and a gingerbread house so big you couldn’t possibly eat another thing.

The family food fun just keeps going on and on
There’s Lyndey and Blair’s Taste of Greece
A culinary joy of the beautiful Greek culture, and home of our favourite fruiterer Con

Screenshot: Gourmet Farmer
enjoying the tough lessons
and delicious food from the
Tassie soil.

Drinking ouzo with roast pig and spanakopita, oh how could we leave them alone to eat in peace!

And dear little Tassie
Makes its mark on the Aussie map
With chef-turned-Gourmet-Farmer with a farm oh so snazzy
Turning local produce from hard working famers into feasts that makes everyone just wanna nap.

From Oz we skip over to Luke Nguyen's Vietnam

Screenshot: Luke Nguyen's
Vietnam - an intriguingly
delicious insight into
his motherland.

Where he is never short of great tips
From grandmas who laugh and laugh when they come
To help Luke cook food so fresh and vibrant the film crew can’t help but get sensational clips.

Oh food glorious food
SBS Food you truly inspire
The way you make food look and feel so amazingly good
For your incredible food shows I will never, never tire!

The 7 habits of highly effective food shoppers

To get the most from food shopping
That’ll help you make easy, quick dishes with top quality food for next to nothing
It only takes a little effort to eat like a king.

 

Screenshot: Farmers Markets are
local and fresh.

One: Be proactive
Try farmer’s markets, food swaps, and online stores – often free and discounts are very attractive.
Supermarkets are certainly not the only way to live.


Two: Begin with the end in mind
Look up Gourmet Traveller and Gourmet Backyard or watch SBS Food and Poh’s Kitchen – their dishes are one of a kind.
And for really quick spreads, though not quite Aussie, we love Jamie Oliver and his 30 minute cooking, it's a real find.

Screenshot: Gourmet Farmer Cai
tips on how to eat & grow
fresh produce.

Three: Put first things first
Decide what’s important in your food world and pursue them with thirst.
For inspiration, visit the beautiful and enticing Piper St, Oxley Estate, and Beerenberg first.


Three: Synergize
Swap picking with bulk packs of meat and vegetables, those are definitely worth a few tries.
Where? Urban Food Market, CERES Food Fair, and Aussie Farmers Direct – food grown under Aussie skies!

Screenshot: Myrtleford Butter Factory -
hand-made European butter.

Four: Seek first to understand
Our Aussie chooks, lambs and cows are treated with love all over the land.
Just ask Foodo, The Butter Factory, and Pacdon Park, whose bread, butter and sausages are truly grand!


Five: Think Win-Win
Seek value for money and keep local producers away from shaking a tin.
Try Bests Wines, Feast Fine Foods and Queen Vic Market: how could we possibly let all that good produce go into the bin.


Seven: Sharpen your saw
Practice your new shopping habits more and more.
And you’ll be rewarded with delicious fresh food your family and friends will simply adore!





Screenshot: Country Valley Milk - taste the difference.

Screenshot: SBS Food - so many great recipe ideas.

Screenshot: Piper St specialises in charcuterie.

Screenshot: Quality Earth Food from Aussie Farmers Direct.



Food and fun at Villa Gaia Ubud

Photo: Green pancakes for brekky were a dream.
Credit: Food Poet.

A dear angel friend Amber
Ran the most beautiful yoga retreat with the heart at its centre
With a group so amazing
Every day we just let it all go to dance, laugh and sing!

At the home of generous Glenn, the magical Villa Gaia was a sight
So spoilt were we with massages by the pool under the moonlight.
Our tummies were filled with heavenly food prepared by sweet Dayu
That made us all feel so refreshed and anew.

Dayu’s menu was always diverse and appealed to our taste
You wouldn’t believe how we walked to the table with haste.
Breakfasts of granola, green pancakes, yoghurt, honey and free range scrambled eggs
The perfect end to Carl and Jen’s amazing acro yoga session full of arms and legs.

For food so healthy like raw lasagne and pumpkin crackers
Carrot curries and sweet potato stir fry, oh boy did it beat Mackers!
An understatement to say how much we did enjoy
Dayu’s guacamole, lentil stew and sweet corn tempeh (aka soy).

We swam out into the beautiful sea
Saluted the radiant morning sun until we were drenched in sweat, believe me.
We heard the spirit of the trees walking rice paddies with Simone
And for all that we devoured Dayu’s chocolate sauce til we let out many a groan.

Back at home across the seas
We often think of the retreat at beautiful Villa Gaia with so many fond memories:
The yoga, the song, the massages, the palm trees by the pool what a sight
And of course the delicious food – you can bet we’ll all return to Ubud asap by day or by night!

Photo: The beautiful sight from Villa Gaia at 
night. Credit: Food Poet

Photo: Raw lasagne just our taste, we ate it all in a
haste. Credit: Food Poet

Photo: Yoga by the pool, whoa it was so cool.
Credit: Food Poet

Photo: Homemade chocolate sauce with local fruit of
course. Credit: Food Poet

Where to find yoga with Amber and Villa Gaia

Amber Spear yoga: Perth, WA, Australia & All over the world
Villa Gaia: Ubud, Bali, Indonesia

Miss Marie Rosanna cafe

Photo: Miss Marie's famous table, unbelievably stable.
Credit: Food Poet.

I once visited a cafe called Miss Marie
Out in the outer burbs, on the other side of the city, boy was it a drive for me!
But as soon as I walked in the door
I knew there were plenty of amazing treats in store.

The bright, airy room so industrially funky
With a lovely bunch of waiters and waitresses so spunky.
So quick with a smile to greet
And even better they promptly found us a seat.

Owners, charming Vanessa Marie (aka Miss Marie) and barista extraordinaire Paul
Directed us to the amazing menu – a brilliant door hung sideways on the wall.
We were still marvelling at the earthy long wooden table
With its ingenious steel legs and ‘Miss Marie’ as its label.

On the menu all day breakfast we found
So thrilled with the tantalising selection we barely make a sound.
Should we get the mouth-watering all day brekky with Luke’s special relish?
Or the delectable French toast of brioche, bacon, banana, and golden maple - ooh sounded delish!

Luckily with a group I went
And a breakfast feast we devoured with no care for what we spent.
The coffee was superb
Thank goodness it kept coming without so much as a word.

Mmm...brekky all day
Dinner wasn’t a possibility, not after all that, no way!
As we rolled happily out the door, our only regret
Was that we couldn’t fit in the wicked looking brownies – next time we definitely won’t forget!


Photo: Coffee art, what a great way for the day to start.
Credit: Food Poet.



Photo: The clever menu on the wall, yes it really is a
door. Credit: Food Poet.

Where to find Miss Marie Rosanna

• Miss Marie Rosanna: Rosanna (of course!), Victoria, Australia

View Larger Map

Pies in the sky

Photo: Pie floater with sauce of course!

I’m dreaming
Dreaming of pies
Mmm.. delicious pies in the skies.

Ever heard
Of a Pie floater
A delectable pie in pea and ham soup, indeed what could be tastier?

Then there’s the humble ol Aussie meat
Ever easy going
Oh boy, it certainly gets all those ravenous mouths drooling.

Need more to explore? Take a journey to Asia
To taste the fare
Pies with Thai green curry, Korma chicken and Indonesian beef rendang if you dare.

My favourite?
Hands down - Tandoori chicken and spinach
Why? It’s creamy texture, tender chicken and fragrant spices, yes just a pinch.

The best part of all
When I woke up with a start
Pie in the Sky is real, and has a very special place in my heart.

Photo: Pie with the lot steaming hot.

Photo: Pie in the Sky, go ahead, give it a try!

Where to find Pie in the Sky

• Pie in the Sky: Olinda, Victoria, Australia 

View Larger Map

What's your favourite pie?

For the love of crumpets



Photo: Oh crumpet, my love


The dear soul who invented crumpets was truly a genius
My favourite way to eat them? Twice toasted for extra crispiness and firmness.

Generous dollops of butter spread over and over
The creamy golden goodness oozes ohhh so sensually I discover.

Topped with slices of banana so precious
A loving sprinkle of juicy blueberries, truly delicious.

For the grand finale a luxurious drizzle of maple syrup, only pure
And a lazy shake of sweet smelling cinnamon, mmm... what a lure!

What do you love on your crumpets?

The secret to perfect muffins




Photo: Gluten free muffins so divine with a delicious shine.

 I’ve been in a muffin frenzy lately
Making up for being a little bit tardy.

First time was horrific, turned out gluggy and raw
I just took it out of the oven hoping for the luck of the draw.

Second time was cooked at least
Though dry and unsweet, I wouldn’t dare bring it to a feast.

Was third time lucky as the saying goes
Oh yes, certainly, my guests devoured it by the truckloads.

Moist inside, on the outside crispy and golden
What a delightful sight to beholden.

So just what is my secret to the perfect muffin?
Sour cream it is, use it and you’ll be laughin and laughin!
_

Thank you Donna Hay Modern Classics for letting me in on the secret. I hope you don’t mind the little modifications I’ve made...

• swapped caster sugar for brown sugar – less processed, helps me feel better about eating this treat
• turned white flour into gluten free self-raising flour – I love the texture and lightness of gluten free flour
• took out baking powder completely – don’t need it with self-raising flour do we?
• added LSA (linseed, sesame, almond mix) - for that extra bit of goodness
• added mixed spice – oh how I love the smell of cinnamon and nutmeg..

_

Gluten-free blueberry muffins
Serves: Up to 12 muffins
Ingredients:





Photo: Muffins with sour cream, so good you'll scream!


• 2 cups gluten free SR flour
• 2/3 cup vege oil
• 200 ml sour cream (thank you Aussie Farmers Direct for the idea)
• 2/3 cup brown sugar
• 2 tbsp LSA
• 1 tsp mixed spice
• 2 free range eggs
• 1 1/4 cup blueberries
• 1 tsp grated lemon rind.

Method:

1. Sift flour
2. Add sugar, spice and LSA to flour
3. Whisk oil, sour cream, eggs and rind
4. Add cream mix to flour mix and mix til just combined
5. Sprinkle blueberries and stir a couple of times
6. Spoon into a muffin tray
7. Bake in preheated oven for 180 degrees for 10 mins or until golden brown and cooked inside (test with skewer)
8. Savour each bite with a hot cup of peppermint tea (or whatever turns you on!).

Photo: Enjoy with a lovely cup of tea, absolutely divine believe me.

P.S. I’ve asked the Oracle (aka Yahoo Answers), and indeed, sour cream is the magic ingredient. It adds a lovely moistness and denseness to cakes and muffins.  

Muchas gracias

• Aussie Farmers Direct (AFD): for your sour cream specials - go Aussie farmers!
• Donna Hay: for your base recipe (which I bastardised - but for a worthy cause I'm sure you'll agree ;p
• Yahoo Answers (The Oracle)
  

What's your secret to perfect muffins?