FOOD with Rowan

Asparagus Rises to the top

Image attached is my first crop of home grown Asparagus. Planted about 6 months ago in Brisbane Australia and after allowing the growth of full shoots and flowers(which are quite pretty) I have been able to harvest 4 spears that have risen above the soil surface.

I took this opportunity to Photograph them as you see in the image as well as stitch a panorama for my Macro Pano Food series.

Planet Minecraft Contest

Our First Minecraft contest Submission.  It has been created by myself, my 2 sons and 1 friend.  completed in 14 days.  I have always believed that this is Art, although not recognised openly and appreciated mine craft builds show true potential as a future Art Medium.   Please follow the link to competition page.  View the images and click the diamond in top left and pass onto others.

 

Planet Minecraft

Wedding Anniversary 19 Years

What to do for my best friend and life partner. Dinner? Movie? Quiet Night in? Well I figured a Sunset Picnic would be perfect. While wandering through the supermarket I searched for all the things we both love to fill a basket. Brie, Liverwurst, Proscuitto, Blue Cheese, Fresh Turkish Bread, Plain crackers, French Onion Dip, Maple Flavoured Cashews, Coloured Corn, Liquorice Bullets, Greek Yoghurt, Croissants, Lemon,Lime and Bitters and our traditional gift of Gillian Chocolate Shells.
Linda, Me our puppy Indy, Mickey Mouse rug, Picnic basket and a nice park to enjoy the sun setting. For us perfect. What do you think?

Dinner service

At the big house dinner parties were a royal experience. Beautiful plated entree, played main with silver service vegetables, and plated dessert and petitfours.

The silver service vegetable was my first task to master. 3 varieties each dinner party and they changed each dinner party. Broccoli flowerets, zucchini cut into flowers, stuffed zucchini flower with baby zucchini. Baby carrots, carrot batons in a carrot ring. Baby cauliflower gratins, poms bolligere, poms William, chateau potatoes, bean bundles, cabbage dumplings and the list goes on.
I had to learn many new skills, the most notable would be patients, also vegetable carving, turning(a skill I still love), attention to details, near enough is not good enough and more patients.

Next post some entrees I think. Like share and comment please

My new Gaming Youtube Channel.

I have started a YouTube channel for Starmade.  My two sons will also be dining some video’s.  Please like, subscribe and comment.

 

Food Photography – Gluten Free Savoury Muffin

I am looking for advice, comments and mentoring with my Food Photography. As I embark on the new direction I would love some signposts, maps etc.

Hot cross buns

Today’s mission was to create hot cross buns for the girls at Brisbane girls grammar school. Make the ferment, make the dough, prove for 40 mins, knock back prove for 20 mins, weigh and ball into trays, prove until double , brush with egg wash, pipe on the cross(just flour, oil and water), bake in old stony (our ancient bakers oven), turn often to escape the shocking hot spots, cool in tray for 5 mins, dust with icing mix and return to oven to melt the sugar a little. Alternatively make a sugar syrup and slap in on top with pastry brush like your painting a fence(this will create a creamy fondant icing). Turn out of tray and savour the magic smell of yeast and spice before you tray and serve.

Canapés

This week we had to whip up some simple canapés.
Rare roast beef on sourdough crisp with roast sweet potato, mustard mayo and crisp sweetpot chip.
Smoked salmon and herbed egg roulade w dill cream and pickled cucumber. Yum yum!

Last Dinner Ever

I was completing a Job application today and came across an interesting question I wanted to share.

“you are preparing to serve a meal to 6 close friends, it is the last meals ever what do you serve?”

My mind and taste buds went mad thinking about the tastes and flavours I would want to appreciate for these final moments.  Below is the menu I came up with.  Please comment or reply with you own menu.

Pre Dinner – Toasted turkish with avocado and seasalt

Appertiser – Confit Duck and crisp noodle salad with sweet chilli sauce.

Entree – Smoked freshwater trout and salmon roulade, poppy seed crisps and basil oil.

Refresher – Zesty lime sorbet

Main Course – Roasted Rib on the bone with garlic mash, whole corn, sweet potato and snow peas.  pan jus deglazed with grange(why not) and reduced to a glaze accompanied by Beetroot relish.

Dessert – Belgian Chocolate silk cake served room temperature with vanilla bean Ice cream and blueberry syrup.

Petit four – Miniture french vanilla slice & hazelnut truffles

Noble one shots

fresh ground Coffee & vanilla latte’.