Ok what special lunch did we have today.
Roasted vegetable parcels.
In a tray place some oil, whole garlic, chopped onion, herbs( rosemary, basil), sweet potato pieces and some pumpkin pieces. Roast on 200 for about 40 minutes stirring to ensure even colouring and now burning.
Rough dice carrot, sweet potato and pumpkin. Splash some oil in a tray and roast carrot for 10 minutes, add pumpkin and sweet potato and roast until just soft, not mushy.
Cool both trays, when cool mash the roast garlic and onion tray just enough to ensure the garlic cloves have broken up. The small amount of pumpkin and sweet potato will make a binding mix. Stir through the cooled veg dice and add some baby spinach.
Now wrap in puff pastry like a sausage roll but flatten the ends so it looks a bit like a bonbon, brush with egg wash, cut three slits in the top then bake and eat with some tomato relish.
Defiantly worth the work. The sweetness of roasted garlic, carrots and pumpkin with the fresh herb flavour and crisp pastry, wow!!!!! Tastes great.
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.
Oh crap I got a phone call back to attend an interview. Little did I know the position was apprentice chef to the governor of Queensland. I sure noticed when I was dropped off at the security building just past the massive ornate white gates. Ok a little more nervous now. An interview for a job with the governor is like being in a police line up(I think) you keep running the thoughts through your head about what they will find with security checks ready to say I didn’t do it.
The formal interview went well though and I was invited with the head chef to have a tour. Wow people live like this noooooo I though it was just on tv. What an eye opener, opulence like I had never seen and that was just the staff only areas, I was not cleared to see private rooms. The head chef though was to me a food god in clean pressed whites with an aura that was immediately humbling. I got the job. Why, not because of the interview but my reaction to the centre piece sculptures and vegetable carvings that chef showed.”amazing I want to learn to make these”
Next – first day – meeting the staff
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.
I have many idea’s every day, most ideas not worth a second thought but a few are worth use. After researching patents and copyright my decision is to just share. there are many innovation share sites but I want mine to be plain old share. So I will post my ideas, you are welcome to add, expand, comment or criticise. Alternatively you can blog your own innovations. If anyone or company would like to take an idea then I would request you consult with me as I may have the concept further fleshed out and can add more.
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.