Showing posts with label For The Table. Show all posts
Showing posts with label For The Table. Show all posts

What Harold has learnt



·         Age 5  - I've learned that you can't hide a piece of broccoli in a glass of milk.

·         Age 6 -   I've learned that I like my teacher because she cries when we sing "Silent Night".

·         Age 7   -I've learned that when I wave to people in the country, they stop what they are doing and wave back.

·         Age 9 - I've learned that just when I get my room the way I like it, Mom makes   me clean it up.

·         Age 12 -  I've learned that if you want to cheer yourself up, you should try cheering someone else up.

·         Age 13 - I've learned that although it's hard to admit it, I'm secretly glad my parents were strict with me.

·         Age 15 - I learned that silent company is often more healing than words of advice.

·         Age 24 - I've learned that brushing my child's hair is one of life's great pleasures.

·         Age 25  -I've learned that wherever I go, the world's worst drivers have followed me there.
·         Age 29 - I've learned that if someone says something unkind about me, I must live so that no one will believe it.

·         Age 39 - I've learned that there are people who love you dearly but just don't know how to show it.

·         Age 41 - I've learned that you can make someone's day by simply sending them a card.

·         Age 44 - I've learned that the greater a person's sense of guilt, the greater his need to cast blame on others.

·         Age 45 - I've learned that children and grandparents are natural allies.

·         Age 46- I've learned that singing "Amazing Grace" can lift my spirits for hours

·         Age 49 - I've learned that motel mattresses are better on the side away from the phone.

·         Age 50 -   I've learned that you can tell a lot about a man by the way he handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights.

·         Age 52 -  I've learned that regardless of your relationship with your parents, you miss them terribly after they die.

·         Age 53 -  I've learned that making a living is not the same thing as making a life.

·         Age 58 -  I've learned that if you want to do something positive for your children, try to improve your marriage.

·         Age 61 -  I've learned that life sometimes gives you a second chance.

·         Age 62 -  I've learned that you shouldn't go through life with a catcher's mitt on both hands. You need to be able to throw something back.

     ·         Age 64  -  I've learned that if you pursue happiness, it will elude you.  But if you focus on             your family, the needs of others, your work, meeting new people, and doing the very best             you can, happiness will find you.

·         Age 65 -  I've learned that whenever I decide something with kindness, I usually make the right decision.

·         Age 66 -   I've learned that everyone can use a prayer.

·         Age 72 -  I've learned that it pays to believe in miracles. And to tell the truth, I've seen several.

·         Age 73 -  I've learned that even when I have pains, I don't have to be one.

·         Age 82 -  I've learned that every day you should reach out and touch someone. People love that human touch-holding hands, a warm hug, or just a   friendly pat on the back.


·         Age 85 -  I've learned that I still have a lot to learn.

Australian Facts and Figures


There are some interesting facts about Australia, and how we sit compared to the rest of the world! Are we in good shape? 

click here to read more 

Recipe: Cauliflower And Green Pea Fritters


The following recipe is one of our popular requests for special dietary requirements. It caters to vegetarians, dairy free, gluten free and can be tailored to suit other special diets.

Saikyo Miso Cod



Ingredients (serves 4-6)
  • 600-800g Black cod or tooth fish fillets
  • Pinch Sea salt
  • 4-6 pcs Green shallot
  • Saikyo Miso Marinade
  • 400g Saikyo White Miso
  • 300ml Orange Juice
  • 75ml Mirin
  • 75ml Sake
  • 120g Sugar
  • 15ml Grand Manier or Cointreau
  • 1-2 drops Orange Oil
  • Orange Zest
  • Miso Orange Sauce
  • 300ml Fresh Orange Juice
  • 100g Saikyo Miso

Chicken And Bell Pepper Skewers


Chicken Skewers
Ingredients:
  • 1 lemon, zest only
  • 3 tbsp lemon juice
  • 3 tbsp dry white wine
  • ¾ c de winkel acidophilus yoghurt
  • 1½ tbsp garlic, chopped
  • 2 tbsp olive oil
  • 1tbsp souvlaki spice (see recipe below)
  • ½ tsp black pepper, freshly ground
  • 1½ tsp salt
  • ¼ c parsley, chopped
  • 6 sprigs fresh rosemary, chopped
  • 1 tsp dry oregano flakes
  • ¼ tsp dry chilli flakes (add more or less as desired)
  • 1kg chicken thighs, boneless & skinless, cut into 2cm squares
  • 12-18 6” bamboo skewers
  • red, green and yellow bell peppers, cut into 2cm squares
  • 1 red onion, cut into 2cm squares

Coconut And Raspberry Cake


normal and gluten free options listed

Ingredients
  • 125g unsalted softened butter or 90g of coconut oil
  • 1 cup caster sugar or 3/4 cup of maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon finely grated lime rind
  • 2 lightly beaten eggs
  • 3/4 cup frozen raspberries
  • 1 cup sifted self raising flour or 
  • 1 cup of gluten free self raising flour
  • 3/4 cup desiccated coconut
  • 1 cup milk or 1/2 cup of soy milk
  • icing sugar, for dusting
  • Greek-style yoghurt, to serve

A Christmas Feast

The perfect crunch...
  • 1.3kg pork rack
  • 3 cloves of garlic 
  • 2 stems of fresh rosemary
  • Olive oil
  • Sea salt
Preheat over at 250 degrees. 
The preparation of your pork is crucial to achieve the best crackling. With a few paper towels rub the raw pork skin until completely dry. Prepare by scoring the skin with a sharp knife (use diagonal lines, both ways). Then repeat the drying process again with some more paper towels.

*Added tip... To improve the crunch factor I use a hairdryer for about 3 mins to really dry the crackling layer. 

Sensational Summer Salads

Hailing from positions at award-winning restaurants such as Pier Nine, Montrachet and Chez L’Etoile, chef Frederic Booms has learned a thing or two about how to make a great salad. Now as the head chef of waterfront venue Helm Bistro & Bar in the buzzing Darling Harbour dining precinct, Chef Booms has packed his menu full of tasty, value for money salads, perfect for the warmer months. Here, he shares his tips on making the perfect summer salad, as well as several of his favourite recipes from the Helm Bistro & Bar menu. 

Pizza Dough Recipe


INGREDIENTS

Base

  • 4 cups 00 flour
  • 1 ½ cups, plus 2 tablespoons water
  • 2 teaspoons salt
  • 1/2 teaspoons dry active yeast
  • 3 tablespoons of extra virgin olive oil

Puntino Sauce

  • 1 teaspoon minced fresh garlic
  • ½ bunch basil leaves chopped
  • 12/15 Italian plum tomatoes peeled, seeded and chopped or pulsed
  • ½ teaspoon salt

World’s First Six Star Chef To Visit Sydney

Three Michelin star European chef Heinz Beck is hosting a series of exclusive events at Caffe Sicilia in Surry Hills on 26 November-2 December 2012 during his first ever visit to Sydney.
A godfather of Italian and Mediterranean cuisine, the award-winning chef is most renowned for his Three Michelin Star restaurant ‘La Pergola’ in Rome, alongside One Michelin Star restaurants ‘Apsleys – A Heinz Beck Restaurant’ in London and ‘Café Les Paillotes’ in Pescara, Italy.