While baking some muffins today I realised how much I love blueberries when they cook whole in muffins. The way they explode like little volcanoes and make the kitchen smell sooooooo good. Mmmmm, why don’t muffin trays come as a bakers dozen, maybe no one will notice.
Every day I look forward to the doodle of the day. The art work is creative and inspirational, I find that I am inspired each time I see the home page.
Unfortunately I cannot see who has done this wonderful work. It is my belief that the artists should be able to sign or autograph the images. I understand that they are working for Google but not just anyone could produce these results. A very gifted and talented artist working within digital media is no different that a great painter working with oils.
Anyway great work google and google super artist
Last weekend the Family was treated to a day in the Sunshine coast hinterland Queensland. Our guide “Kate Wall” Exceptional local Photographer and friend. Kate softened up a little and showed us one of her secret spot for photographing forests, water, wildlife etc. After having to wear blindfolds and driven along bumpy roads! lol, we arrived at a pristine natural wonder. When I enter one of these forests I am always humbled by their beauty and reminded why humans are here – to protect our home. Attached is one of my images from the day. Thanks Kate I hope I have done the forest proud.
Putting the finishing touches on an 18th Birthday cake. The client was looking for a realistic looking adult cake for her son’s 18th. The cake is a traditional Mississipi Mud with Bourbon. The neck is made from solid chocolate, blended white, milk and dark create a woodgrain appearance. the Body and neck are iced with Fondant and the string made with Sugar Veil. I also sprayed the silver design with food safe color and created the design myself incorporating 18 and vampire or wolf teeth. When delivered the customer was stoked and could not wait to show her son at the celebrations.
Last Night I decided to cook up some duck. Now the duck I had in the freezer from an unfortunate incident with a fox just after easter. I really wanted something warm, hearty, easy and super tasty. So que the music and away. After boneing out the Duck and leaving heaps of Meat(been year since I boned anything). What do you do with Duck bones covered in meat, yes make stock yum yum. Duck Bones, Star anise, onion carrot and pepper corns shoved into a pot with water and simmer for about that long. The Duck meat trimmed up beauitifully into a nice dice, saute in my favorite Le Creuset Casserole pan until brown and remove. Add onions, carrots both fine slices, Shiitake mushrooms sliced, garlic and some olive oil. Once brown a spoon of flour over the top and mix in. then strain stock and add slowly while mixing until a smooth soup consistency ooooh! smells so good. add a swig of rice wine, star anise Salt and pepper. return the duck and cover with the lid and place in hit over for 20minutes ish. Now the smells in the house remind me of days cooking Duck Confit, basically you render down duck fat, then slowly cook marinated duck thighs in the fat until starting to fall of the bone. One of the best ways to eat duck. After 20 minutes I ripped it out of the oven added a cup of rice and 2 more cups of stock and back to the oven for 25minute. I am telling you it was just perfect, warm, hearty, tasty, earthy and never enough. Hope your not to hungry now.
A real passion of mine. I love the sandbox capabilities of this game. At this time I am running FTB (feed the beast) and building on my Sons server. From time to time I will post some stuff here and I am looking to do some Video’s of our builds and mini games.
Trained very traditionally by Master Chef Myles Seymour. Under his expert guidance I learnt to work, act, live and love as a Chef. We had a special passion for Pastry and Artist expression. While serving my Apprenticeship I received many accolades from within the Industry and from the community. Being indentured to Government House Brisbane for my first Five Years my skills were honed to Michelin star levels. Among other fantastic posting around Brisbane and the Gold Coast I was privileged enough to be selected to work on The Great South Pacific Express, the Orient Express train traveled between Cairns and Sydney. The Carriages were all hand crafted from local timbers and endangered master craftsmen. Many of the fitting and fixtures were one of bespoke items and the Staff were similarly hand selected from many highly skilled applicants. Serving First class meals on a moving boutique hotel is an experience I will never forget and one that for me will forever be missed. Unfortunately the train was decommissioned after 5 years of operation.
While working my free time was often taken up practising and creating for friends, family and customers. I truly believe that every edible art piece that I create reflect a little of the passion and love that I have for Pastry, cakes and center pieces. Please view the images I have placed in this Gallery and dream up some amazing creation for your celebration and challenge me, you won’t be disappointed.