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Canberra Table - March 2007

allergies

March 14th 2007 05:20
being a chef for a number of years i have come across many food allergies. my seven month old nephew seems to have taken the cake recently with his list including dairy,tofu, wheat flour, mushrooms, bacon, chicken, shellfish and numerous others. needless to say it limits options for what to feed him but as he is breast feeding at the moment his mother is stuck with the diet aswell.

there are a few things to be careful of when catering for allergies such as these and as a chef i have always been very careful when cooking for people with food sensitivities


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dining at rock salt

March 14th 2007 04:41
Rock Salt Restaurant Review, by David Burke
Nestled amongst the unassuming Hawker Shops, the ever-popular Rock Salt, is one of a handful of innovative establishments located away from the inner suburbs. Rock Salts regular clientele and the uninitiated alike should be glad of the fact that in a matter of months Rock Salts new chef Sam Mills and owners Ian Williams and John Mazurkiewicz are making their mark on the Canberra food scene. Tuesday to Saturday nights this restaurant provides friendly service for small functions and formal intimate dining. Its modern Australian cuisine is alive and well, with a menu providing exciting options for the brave and yet still catering for those who are content with tried and true.

The interior has not changed with the departure of Brad and Janine Wolters and still has the cosy “cellar” corner if you desire to be tucked away in a quiet, intimate space. The simple but tasteful fit out features corrugated iron, navy blue high backed seating and crisp white tablecloths, complimented by soft lighting and the strains of cool modern lounge music


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jabals halal market

March 3rd 2007 21:59
Today we went to Jabals Halal market in Kippax to pick up supplies. I had in service apprentice two, Ruby, who takes to her job with great gusto, grabbing pears and cabbages and apples. The market has a great range of meat fruit and vegetables, some of which is grown on the family farm. The part of the store I find most delightful is the spice rack, which has a huge range all at the low price of $2.49. Vanilla beans, sumac, nigella seeds and everything bizarre and pedestrian in between. Later that afternoon and after rummaging through the pantry I settle on making a Mexican inspired dish. Polenta with mild spiced beans and chicken (I have a licence to call this Mexican inspired there’s a possibility someone from Mexico may want to revoke that licence) I set about preparation and get two the point where I want to add the beans and discover that one of my little darlings has hidden them. 45 minutes later and after tearing the house apart, I find the tin in the DVD cabinet. I get back to work on my creation, which is now part of a very late dinner, heres the recipe.

Ingredients


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meal thursday 1/03/07

March 1st 2007 11:09
the question most parents ask when they go to the cupboard to plan a meal is will the kids eat it. and to by quite frank if you ask that to often you find that they often won't. my sons eating habits changed when he went to a daycare that simply didn't give them an option. you eat the cous cous/ meat balls /goulash whatever or you starve. so i started the same program at home and after a couple of teary meals its amazing what your children will eat. now this sytem is not perfect, we still have general decent but i find it much easier to talk them into eating nower days.

recipe cheesey vegetable pave


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cooking questions answered

March 1st 2007 09:51
familly friendly meals designed by a chef. questions answered recipes given and a run down of what the kids thought (my toughest critics) step into the world of a stay at home dad in the kitchen with my two appretices izaac and ruby.
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