install
  1. LOL I think @jerrymai78 has been getting inspiration from my instafeed and had a craving ๐Ÿ˜œ there’s a great special on down at @phonomau today and tomorrow. Perfect companion to @biahanoiau #phonom

    Bookmark and Share

    Tags

  2. Early dinner/late lunch @pacdon_park Gammon & salad.

    Mr Sticki starts work at 5:30am, his lunch is around 10am so when he’s home after 3pm it’s more or less dinner time because his job is physical. But I’m usually working so scramble to make him something quick.

    Today it was a salad of Mizuna, walnuts, fennel, celery, tomato and capsicum with homemade sesame mayonnaise. Some left over roasted gammon and pide with babaganoush. Pretty yum He’ll read the paper, have a nap and surface for another feed later.

    Bookmark and Share
  3. At the farmers’ market Brian hinted that the Milawa Free Range duck ribs should be slow cooked. So I put them in cha sui marinade and roasted them on low heat, then simmered them in a Thai style coconut curry. I ought to have cooked them until the meat was falling off the bone but I have a virus and just don’t feel on top of my game. But it was very tasty none the less.

    Bookmark and Share
  4. Mr Sticki is accustomed to farmer direct free range eggs. As you know I am well versed in egg judging criterior so prefer these. But called up to cook a 7am BBQ at work, Mr observed the difference in the supermarket purchased eggs himself, from how thin the shells were to how liquid the whites were.

    These are Green Eggs, scrambled with Schulz Oganic Farms cream and Myrtleford butter, spring onions; finished with labne and oyster sauce on sourdough multigrain.

    A few scrambling tips:
    Beat your eggs until theyโ€™re just combined;
    Have your pan on low heat;
    Melt a generous amount of butter in your pan before adding egg;
    Use a spatula to gently pull the edges into the middle as they solidify;
    Remove from heat when still slightly runny as they will continue to firm up for a few minutes off the stove;
    Season before serving and add cheese and herbs at this stage

    ?
    Bookmark and Share
  5. Homemade Korean fried chicken with garlic soy glaze. No need to go to Gami. Mine was more juicy and tasted even better using chicken from Milawa Free Range Poultry.

    I used @thekitchenwench’s recipe as a guide to the cut, dredge and frying. I did a little research on the garlic soy, toning it down for the sake of Mr Sticki’s colleagues tomorrow ๐Ÿ˜‰

    It’s one of those dishes you tend to keep eating after you know you’re already full, if you get my drift.

    Bookmark and Share
  6. Delicious and VERY special Pacdon Park sausages with apple and onion gravy seasoned with honey Dijon mustard. #maycontaintracesofblackpudding #foodporn

    Bookmark and Share

    Tags

  7. Old school Cantonese cooking. Kon chow ngau hor made with Warialda Beef schnitzel. I use red pepper instead of green, because I prefer them and a little more white pepper than is usual. The sauce is my gelatinous pork stock seasoned with dark and light soy and oyster sauce. It gets soaked up by the rice noodles making a slippery delicious meal with crunch from the peppers.

    Bookmark and Share
  8. This is Australian lemon myrtle given to me by my client @madameflavour. A snap decision, I thought could be a fatal mistake to steep some in my bun bo Hue broth, but it has turned out to be a stroke of genius.

    The base stock was made with @warialdabeef sinews and a bit of tendon with some aromats, once done I added some chicken stock with a paste of chilli, annatto, ground ginger, onion and sesame. Then the lemon myrtle in a mesh ball.

    Before serving I’ll fry more of the spices in oil and add them with onion, herbs, cha, meatballs, beef, onion and other nose to tail goodies.

    Bookmark and Share
  9. Look what I found when I went behind the counter to chat to Jerry & David Mai at @phonomau. It’s the special touch in their Rum Punch - spiced and infused with coffee. Perfect day for one tooโ€ฆ

    #Phonom #cocktail #awesome @visitmelbourne @emporiummelbourne #chowdownlowerground #restaurantaustralia #myclient (at PhแปŸ Nom)

    Bookmark and Share

    Tags

  10. Pork cheek cha sui, I don’t put red food colouring in the marinade but there are still about a dozen other ingredients ๐Ÿ˜Š

    Bookmark and Share
  11. The trick to my Asian chicken ribs with crunch is a buttermilk brine, plus a potato starch dredge helped along with homemade 5 spice powder, garlic, caster sugar, dashi, coarse black pepper and paprika. Then cooked in a cast iron skillet for that “can’t stop eating them” factor.

    Bookmark and Share
  12. Allen Snaith of @warialdabeef loves what he does. I figure this is how a man with a broken rib and mashed feet can work every day on his farm, butcher and package his meat, sell at farmers markets, do delivieries AND build a massive hoist, rack and fire pit, handle & BBQ 79 kg forequarter of beef, prepare the farm for an event and entertain a crowd of 60 people. I am in awe of him.

    #warialdaasado #myclient #awesome

    Bookmark and Share

    Tags

  13. At @warialdabeef asado. Panning from diners, to buffet, to kitchen & @mrwilkinsons
    #warialdaasado #myclient

    Bookmark and Share

    Tags

  14. Panning around the diners at @warialdabeef’s asado at the farm

    #warialdaasado #myclient

    Bookmark and Share

    Tags

  15. Some of @warialdabeef’s young Belted Galloways came up to the house to meet the kids at #warialdaasado #myclient

    Bookmark and Share

    Tags