Souvlaki For The Soul Details

The Perfect Kitchen
2007-05-16 13:52:51
A busy commercial or household kitchen definetly requires the perfect equipment to operate successfully. Whether you're feeding 3 or 300 you not only want that food to look good, you want it presented on something stylish and sturdy. It's really important for me I guess, to have the right utensils when I'm cooking. As you can imagine, having a busy food blog requires trying different recipes and new things all the time. I need to have confidence that the pots and pans I'm using are going to do the job correctly. God knows, I've worked in many restaurants in the past where the owners took no pride in the equipment they used. The $$$ they spent were unbelievable!!! If only they had made the correct investment in the first place, they could have saved themselves a lot of trouble and money.And speaking of investments. Have you had a good look in your own kitchen lately? Maybe it's time you invested in some great new dinnerware. I like the feel of strong, white dinner plates w ...
Kitchen

My Second TT...
2007-05-10 06:38:53
Well...What can I say? This Thursday Thirteen meme has proved to be a very social event. I have been introduced to people far and wide and I've discovered some new blogs. Here's another one...Please note: while some of the advice offered is useful most of it is very light hearted and tongue in cheek! Thirteen Tips And Tricks to IMPRESS YOUR LOVED ONE...USING FOOD, OF COURSE!  1. Never ever attempt to recreate that scene from 9 1/2 Weeks. (The one with Mickey Rourke and Kim Bassinger in front of the refrigerator!). 2. Think sensual... Strawberries marinated in balsamic vinegar or dipped in a high couverture chocolate to end a meal. 3. Gentlemen, if you plan on proposing to your girlfriend and you go out for a meal please avoid anything to do with beans/brussel sprouts/broccoli.4. Bake a cake, from scratch preferably, to tell them you love them. However, avoid tacky "I THINK YOUR THE BEST HUSBAND/LOVER/BOYFRIEND/SOUL MATE" pink frosted icing logos.5. You can never go wrong ...

Links for 2007-05-06 [del.icio.us]
2007-05-07 07:00:00
MY FLICKR PICS - MY FLICKR PICS ...
Links

Poached Pears
2007-05-06 01:50:34
Now here's a dish that conjures up memories of my high school Home Economics class. They were the days when we learnt to make things like "vegetable Soup" and I would wonder "how come there's no olive oil in this dish?". I remember learning this dish in class and thinking it was quite sophisticated. It had a French title and I kept thinking "this is what adults order in restaurants" and "how posh!". I suppose it still is considered a classic and it can be quite a light ending to a big dinner. I love the subtle flavours of the cinammon and cloves. It almost has that "mulled wine in a front of a roaring fireplace with a bearskin rug" kind of warmth. Pears are considered to be quite a versatile fruit and they do make a lot of guest appearances in a lot of dishes. Grated in bircher muesli (delicious!), baked in the oven as a pear tartin or even sliced and served with arugula and parmesan in a lively Italian salad. Depending on the types of pears you use, the poaching can take anyw ...
Pears Poached

Here's an opinion. Would you like $$$ with that?...
2007-05-03 07:44:32
I'm going to sidetrack for a moment again today to explain what is going on here at Souvlaki For The Soul. After my first meme I came across a website that pays bloggers for their opinions. Blogsvertise works like this. An advertiser wants their product/service marketed and they pay approved bloggers for their opinions on the product/service. I like this concept. I mean everyone wins in the end. Sure, we could spend hours discussing the "I sold out" concept but I think there are a lot of other things to worry about in this world. Famine, war etc...don't even get me started. Here's a pic of me typing away to provide a fun website for people to enjoy. (Burning the midnight oil, with a double espresso in tow. Arranging codes for my site. Organising pictures. Its hard work!) Of course, no one forces me to do this. Yet its a passion of mine that allows my "inner geek" to be incorporated with my gastronomical hobbies. The reality is, that there is no monetary compensation for all ...

Thursday Thirteen meme
2007-05-03 02:02:51
 Thirteen Things about Peter (thats me!)  1.I don't communicate with the world until my first double shot of espresso in the morning.2.Food is the centre piece of my existence.3.I watch trashy "reality" TV shows addictively.4.I try to cook one greek dish a week.5.I can be extremely impatient.6.I love my Mac and all things Apple.7.I have never voted for the Liberal Party (thats Australia's version of The Republicans) and never will!!! Never!!!8.I believe that "making a judgement" and "having an opinion on a matter" are TWO DIFFERENT things.9.I love New York City and wish to live there one day.10.Making your own bread is a better experience than buying it.11.You will ALWAYS find some kind of pasta in my pantry. Yes ALWAYS!12.I have always wanted to be a pastry chef.13.Greek Chicken Soup with rice is truly the best soup in the world. And comforting for the soul.Links to other Thursday Thirteens! 1. Jerry 2. Christine 3. Jane 4. Frigga5. Steph6. Danielle7. Susan &nbs ...

One Night in Bangkok
2007-04-30 10:08:31
Who doesn't love Thai food? No other cuisine, in my opinion, marries all the opposite ends of the food spectrum and makes it taste so good!!! There's the sweet and we're talking dark rich palm sugar. The sour. Think of juicy limes. The salty. Pungent Thai Fish sauce. And the spicy. Big long green and red chillies. I have been visiting Bangkok (with work) on and off for about 12 years. I was there recently again and decided to spend the 39 deg C day out and about photographing the various street food hawkers. The Thais have got it happening allright. You will find an array of food all cooked and available on the street. Juicy corn on the cob. Green mangoes being prepared for a spicy salad. Deep fried bananas with sesame seeds. Thai pancakes. The list is endless. I was so lucky because it was mango season and there was mango sticky rice available everywhere. Gently steamed rice bathed in sugar syrup, topped with freshly cut mango and drizzled with coconut cream. Heave ...
Bangkok One Night

How Do You Make a Cordon Bleu?
2007-04-25 10:22:54
Today's entry was written by Jason, our Biteclub secretary. I was away with work commitments and couldn't attend yet again!!!....I'm sure you'll enjoy his take on a french themed dinner. Bon apetit!!! Bonjour! Welcome to the first Bite Club of Series 4, hosted by myself, Jéson Le Herbison, and mademoiselle, Vané De Chéng. To commemorate Anzac Day, Vané and I felt it was appropriate to share some of our fine national cuisine over a three course le diner. So for those of you who couldn’t make it – or if you simply have an interest in all things à la française – then sit back, pop on your favourite Edith Piaf CD and soak up the saveurs, sentuers and couleurs of this magical evening. JOHNNY HERRON COMES OUT OF THE CLOSET After years of speculation – not to mention teté a teté in the locker rooms of City Gym - the night began with a revelation. At last, Johnny Herron cam ...
Cordon Cordon Bleu

The Wedding
2007-04-22 14:16:49
Our good friends Noel and Sarina were married yesterday. It was a beautiful day. She the stunning bride and him the handsome groom. A beautiful autumn day saw them married in the company of their families and close friends. Enjoy the slide show. Just press the controls in the bottom left corner if you want the slide show to go faster or to pause it. The reception followed at the QVB Tea Rooms. The place had an eloquent old world charm to it. We ate fantastic food and supped on beautiful Australian wines and danced to the cool vibes of the band. A great night was had by all. Congratulations Noel and Sarina. All the best for a happy future together.Pete ...
Wedding

Tipsy Chicken
2007-04-19 02:09:59
As the weather still continues around the 20's mark here in Sydney, I'm still not game to venture into "winter warming" cuisine. Ok that's a lie. I did make a curry recently and I suppose that is classified as a winter dish but blame Nigella. The Lifestyle Food Channel has me glued to the screen. I'm desperate for new cooking ideas and techniques!!! That's when I came across this number you see. It's a very simple chicken dish with great flavouring and can be adapted for both summer and winter. I can hardly remember which show it featured on as they all slowly blended into one. I called it "Tipsy Chicken" because of the amount of wine used. Let's not confuse it with that other "classic" Drunken Chicken.The recipe I watched asked for the chicken to be jointed. Basically you cut up the chicken and separate it form the drumstick and thigh, the wings and the breast. A good boning knife is definetly needed for this adventure. I didn't do too bad at my first attempt I must say. ...
Chicken Tipsy

Curry inspired by "The domestic Goddess"
2007-04-14 09:10:12
I whipped up this little number recently, when I had the pleasure of looking after Jamie and Lee's very cool warehouse style apartment in Alexandria. The lucky buggers subscribe to Foxtel. So what does a foodie do? He watches Lifestyle Food! I tell you I was hooked. A whole channel dedicated to food shows from all over the world. It was an interesting experience. Some of the shows were funny. (Think two Fat Ladies!!!). Some were just too much. (Think over the top American bbq cooks!!!). I could go on but that could take forever. One day I was scanning the viewing guide when the "domestic goddess", Nigella Lawson appeared. Hmmm....What does one say about this femme fatale of the culinary world? The show was called "nigella's summer" or something like that. It followed Nigella's summer cooking adventures by the sea. It was a series dedicated to "no fuss" cooking in your summer beach house. Well, that's all fine and dandy especially when you have a big network sponsoring yo ...
Curry Goddess

The Boat Cruise...Sort Of
2007-03-31 10:04:07
That beautiful selection of food you see here was a sight to behold. Unfortunately we didn't get to enjoy it in its intended environment!!! Let me explain. Our hard working Biteclub secretary Jason, had organised a boat cruise on Sydney's magnificent harbour to celebrate the end of summer. A group of friends, enjoying the last rays of sunshine, eating and drinking together whilst taking in the beautiful sights of Sydney harbour. Unfortunately for him and us, Mother Nature unleashed her anger in the form of a tropical storm one hour before we were due to depart!!! Of all days. Anyway, with a mountain of food we made our way to his cool inner city premises to enjoy our "Clayton's" cruise.There was food everywhere!!! Pea and Pancetta Tart, herbed ricoota fritters, roast chicken with stuffing, home made vegetarian lasagna, Maltese pastizzi, Jason's home made sausage rolls...the list was endless. Party food at its best!!! It was good to see everyone had made an effort. We feasted ...
Boat

When Sushi becomes...Zushi
2007-03-28 07:28:07
Continuing with restauarant reviews, my mate Steven and I ventured out to Darlinghurst the other night to try some Japanese food. Him being the good friend, took me out for my birthday. We tried Zushi located in Victoria St, opposite that other Sydney institution Unas.The vibe here is cool and I'm not talking about the weather. This strip of Victoria St is filled with eateries from every corner of the globe. With the humidity hitting somewhere near the uncomfortable 98% mark, it seemed that every Sydneysider wanted to escape their miniature apartments and get gastronomical.The staff here are extremely friendly and very welcoming. The menu reads of a who's who of Sushi and Sashimi. All the Japanese favourites are there including tempura and teriyaki. However, the menu is a little more creative than that reflecting a creative culinary team. You will find things like Zushi Spider Roll - an inside-out roll of soft-shell crab tempura with cucumber, topped with avocado slices and was ...
Sushi

North Bondi Italian Food
2007-03-22 04:50:58
Yours truly turned 37 yesterday. It was a great day overall. I spent the best part of it doing what comes naturally to me. Eating!!! And what a place to indulge in. The north stretch of the iconic Bondi coast, right here in Sydney. A beautiful Italian restaurant opened there last year, serving everyday Italian food, without the pretence associated with modern eateries. The name of the place says it all...North Bondi Italian FoodItalian Food served in Bondi Beach. The views in this place have to be seen to be believed. With a beautiful outdoor decking facing Australia's most famous beach the scene was set to EAT. My dear readers, bear with me. Its my first restaurant review and I'm a little nervous. So here goes... The atmosphere is casual and beachy. The big, bright ceiling to floor windows face the north stretch of Bondi Beach. Our menus cover the table we will eat on. What a selection!!! Too many to list here so I will cover only what Myself, Tony Mark and Sal ate ...
Bondi Food

Ice Ice Baby
2007-03-18 00:59:39
When I last hosted Biteclub, I ended the evening with this wonderful dessert. I was too fussed to go about making sexy desserts for 13 people, so I settled on this little beauty. Its a perfect ending to a sweltering, sultry, Sydney evening. Lemonade and passionfruit icy poles. Or ice blocks to our American counterparts. The recipe for this comes form Gourmet Traveller. For all those who don't know, Gourmet Traveller is an Australian food magazine which comes out monthly. It is stylish, glossy and it really knows its food. They even have a masterclass section for all budding chef wannabe's. This recipe requires to be completed in two stages. Firstly purchase about ten passionfruit. Halve them and scoop out their seedy innards. Place this pulp into a food processor. Pour the processed mixture through a fine sieve leaving behind the seeds. To this add sugar syrup to taste. (Sugar syrup is made by heating one part water to three parts caster sugar in a pot. Just let it heat. ...
Baby Ice

The Day of the Felafel
2007-03-16 00:15:18
After another short break and a busy few weeks I'm ready to begin some new entries. I haven't abandoned this blog!!! Just been a little distracted. So let's get into writing about my recent Biteclub experience.I wanted to present a Middle Eastern style theme. Belly dancers not included. I had visions of beautiful home made felafel nestled in a lettuce cup and topped with tzatziki. Tzatziki is a yoghurt, garlic and cucumber dip made in the Greece and the Middle East. So I proceeded to whizz some chickpeas, flat leaf parsley, coriander, garlic, olive oil and lemon juice in a food processor. The mixture was quite thick and mushy. I formed them into little discs and refrigerated them for half an hour. I heated my oil and let it come to a medium heat. As soon as I placed my felafel in the oil disaster struck!!!! The felafel crumbled to pieces!!!! I had fried mushy minced chickpeas in my pan. This was not good!!! It was one big mess. Everything went straight into the bin.With ...

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