I’m in love with Electrolux S90!

Arriving in to Milano airport on Saturday, a dark 7 degree morning, I was excited about going to the International Exhibition of the Hospitality Industry (HOST) in Pordenone. It took about two hours to get there after dropping my bags at the hotel, but boy it was like walking into the world’s biggest toy store for Chefs.

I was in Electrolux heaven. The large S90 Swiss finish cooking units are so beautiful I could just hug them. They have two built to show how versatile they are. You can literally get any configuration you like as they are all made to order. After a day looking at all that Europe has to offer I find myself heading back to the stand and giving the shiny stainless bench a little rub. The new air speed combi with micro wave technology looks pretty amazing as do the new Panini grills, lots of news coming out of the stand and I know that they will be leading the way with new products. I do love my induction woks we have at Spice Temple back in Sydney.  

I was dreaming of having one dropped into the kitchen at Rockpool, George Street. Well a guy is allowed to dream isn’t he?  One day I promise Phil, we will be doing a new kitchen and an Electrolux S90 will be at the centre. With fryers, pasta cooker, grill and lots of induction all built in, super fast cooking and the most simple clean down as well as the most beautiful centre piece for any kitchen.

Two weeks ago we were lucky enough at Spice Temple to cook for Fuchsia Dunlop and Yu Bo, the great chef from Yu Family Kitchen in Sichuan.

I was also lucky enough to see his master class at the Sydney Food Festival, it was so insightful and exciting. He enjoyed his lunch and then gave us a master class in the Spice Temple kitchen. What a generous and wonderful man.

We were so fortunate to have so many other great chefs from around the world at that lunch that day and subsequent demo. Again chefs sharing and enjoying. God I love this job.  

Rockpool inspired menus showcasing the best seasonal produce on offer are what you can expect next time you stop by the Qantas International First Lounges in Sydney or Melbourne.  Written by Jessica Sly, Rockpool Consulting Food Consultant

Just when you think there might be time for a breather things keep on getting busier out at QANTAS land. As with the restaurants we change the menus in the International First Lounges with the seasons and have recently implemented spring menus in both Sydney and Melbourne. We have a great selection of signature dishes that everyone knows and loves so we never change these – things like the Club Sandwich, Chilli Salt Squid and our amazing organic egg breakfast omelettes. Some of the new dishes we have introduced to suit the warmer weather and make the most of the new seasonal ingredients include a baby beetroot salad with soft feta, candied walnuts, vino cotto and olive oil – a terrine of rabbit and quail with citrus and watercress salad – and one of my favourites – an incredible piece of the freshest grilled fish (this changes daily according to market availability) served with a cumin spiced eggplant puree and sweet grape tomatoes dressed with  a myriad of the freshest herbs, lemon juice and extra virgin olive oil – it just awakens the senses and reminds you of what good food is all about. We are blessed with these lounges because not only are they considered some of the best in the world, but we have incredibly smart a la carte dining which means our chefs are truly able to flex their muscles and strut their stuff – menu design here is certainly a whole lot less complicated than it is for in the sky!

Speaking of the sky I was lucky enough to fly to Hong Kong last week to consult with the team who will be managing our soon to be opened new Business Class Lounge up there. The aim is to tie it in with the recently upgraded First and Chairman’s Lounges in Sydney and Melbourne by improving the product, presentation and service all round. For any of you that are lucky enough to have been in these Australian lounges recently you will agree that the food is certainly more fresh and vibrant than it has ever been – with a selection of light simple options well suited to the season, time of day – and of course complimentary to that you will receive in flight.  It was amazing touching down in Hong Kong – a beautiful city drenched with neon lights and surrounded by mountains and water – three of my favourite things! The team took us out to one of their beloved local Cantonese restaurants the first night we were there – cheap and cheerful – just the way I like it – with more neon lights – don’t love them so much in doors – and big round tables with super spinning  lazy susans. We feasted on roast goose – the local specialty which was similar to duck but much fattier and with a darker more robust flesh – delicious. Jelly fish in a very simple sesame oil dressing – I’d never eaten jelly fish before and would describe it as the perfect flavour carrier rather than having too much flavour of its own – although it did have a little bite – was this a hit of chilli or the jellyfishes own sting?! It had great texture – like a super al dente mung bean noodle – cut into ribbons like fettuccine. Delicious coral trout that came flapping to the table for our approval before being steamed to perfection – sweet and sour pork like I have never had before and wonderful sauces to dip fried bits into – whether they be squid, eggplant or tofu – a chilli sauce packed with flavour and just the right amount of heat and something I had never had before a salty shallot water that I just loved…

Neil Perry’s article from The Australian Way Magazine, October Issue -
available on board all Qantas flights.

4 of America’s superstar chefs have opened 3 restaurants in LA over the last few years, really jazzing up the dining scene. It’s starting to look as hot as the weather.

Firstly it was Wolfgang Puck – the mastermind of many American restaurants at every level, from his famous 2 star Michelin restaurant Spago and Pizza Express in the airports, to the fabulous modern steakhouse, Cut, which also has a very cool and well heeled side bar next door to it. The sleek and sexy Richard Mier design goes perfectly with the refined and delicious starters, great steaks and side dishes that Wolfgang has put together. This is a new American classic. The wine advice given by vivacious sommelier, Dana, is an added treat. 

Next, the Cool Hand Luke of New York Italian cooking, Mario Batali, has teamed up with LA supremo baker Nancy Silverton to create Mozza. It comes in two flavours side by side on Robertson  - with a pizza joint and an osteria. Both places are great, as you would expect from two produce driven chefs with great style. This is a place to eat really well. I have dined in both restaurants and adore each of them for their no nonsense cooking and perfect seasoning of beautiful ingredients. Have anything as a starter here and it is hard to go wrong. Amazing antipasto and salumi, great pizza and pasta. Not much more to say other than I love the place. Oh, and get the barmen to recommend a really delicious Italian red – they are there for you every time. 

Last, but certainly not least, is Jose Andres, cooking at The Bazaar at the SLS hotel. This restaurant is a trip. The Philippe Starck interior is a treasure trove of new experiences at every turn. The restaurant and rooms seem to go on forever. At every table or bar people are hooking into the tapas offerings, seemingly content and excited. In typical Starck fashion there are shots of his or someone else’s friends all over the place – a must see for the design junkies. However, to go on about the design would be to miss the best bit. Jose is doing some really cool and delicious food. The menu is split between old and new school tapas and both sections yield fab dishes. Here is a guy who still gets that modern food can taste great too. His playful interpretations of classics like Caesar and Caprese salads are winners as is his potato cooked in sea water with green mojo sauce. On the whole, this is a fun experience and it all needs to go down with some great Spanish wines, of which there are many available.  

The MCA Bella Dinner began as an intimate event at renowned Sydney restaurant Tetsuya’s in 1998.  The Bella Dinner began as a fundraising event for the MCA’s education program, the Bella Program, which was initiated by Mrs. Cynthia Jackson and the late Dr Edward Jackson in memory of their late daughter Belinda, in 1993.  The Bella Program, the first of its kind in Australia, offers contemporary art education experiences at the MCA and offsite for young people with disabilities and from disadvantage backgrounds.

The MCA Bella Dinner 2009 marked the twelfth year of this very special fundraising event.  This year the dinner was held on Tuesday 1st September with Neil Perry as the guest chef, Virginia Trioli (ABC) as MC, and special guest Claudia Karvan.

MCA – Bella Dinner

Dreamtime 2009

What a fantastic night at Paddington Uniting Church last night. We raised money for OzHarvest and every one had a brilliant time. Ronni Kahn’s troops have delivered over 4 million meals in just over 4 years. Food rescued from being thrown away, what an amazingly simple idea and what a great outcome. Sydney’s homeless being feed and nothing going to waste, this is true sustainability at work in a charity. Thanks to Matt Moran, Robert Marchetti, Steve Manfredi and Jeremy and Jane Strode for answering the call.

I love Sydney chefs for their generosity and community spirit.

It was said last night that for a homeless person to eat a meal at a table with others adds dignity to their lives, please give a little and help a lot.

We had a rocking time at the World Chef Showcase over the weekend.

Rainer was amazing with his wonderful Zuma philosophy and some yummy cooking. The Robata grill was a big hit, smelt great and the scallops came up a treat.

Lots of other great chefs cooking; David Thomspon, Cheong Liew, Alexandre Bourdas, Sergi Arola and my personal favourite the wonderful Fuchsia Dunlop, she is the most incredible source of information on Chinese cooking and a great person to boot.

Overall  it was a fantastic success for the first one in Sydney. Watch out for the World Chef Showcase next year, it will get bigger and bigger.

As part of the Sydney Morning Herald Sydney International Food Festival (SIFF) the World Chef Showcase is coming to town, and to dinner, from 9-11 October.  Tickets are available via Ticketmaster.

It will be the biggest meeting of top-drawer chefs Sydney has ever seen and you can catch Neil cooking with Rainer Becker of Zuma London/Hong Kong/Istanbul & Dubai fame.

Rainer is well renowned for his hip, Japan-inspired resturants and he’ll be presented classic Zuma dishes – past, present and future alongside our very own Neil Perry – master of the Spice Temple, Rockpool and Rockpool Bar & Grill Sydney & Melbourne empire.

Every year, Table4Ten hosts in Sydney a unique invitation-only dining event, where all proceeds go to Prostate Cancer Foundation Australia (PCFA).

Rockpool got involved in 2008 and again hosted a Table4Ten dinner in our private dining room (pictured) at our flagship restaurant Rockpool, in The Rocks. 

It was a fabulous evening with guests feasting on Chirashi zushi of tuna, prawn, bonito and squid; salt crust lamb, braised ribettes, baby radish, olives and red pepper jus; and everyone’s favourite – Date tart (original since 1984).

The event was a resounding succes and we received a fantastic letter from the Table4Ten Committee;

Thank you for your support in this year’s Table4Ten event.

As a result of your support, we are happy to announce that we raised $250,000 in money and in kind for the Prostate Cancer Foundation of Australia (PCFA).  The monies raised will go towards providing support to both the men, and their families in regional NSW who are surviving or suffering from prostate cancer. 

Your role in donating a table and being part of the Table4Ten community was instrumental to this great result. 

We sincerely hope that you, your chef and the team enjoyed this year’s event and we would like to ask you to please pass on our gratitude to them.  Your support, together with each and every other donation contributed to a major fundraising and celebratory event.