Category Archives: 1

Nov2

Thinking Pink for Breakfast

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Thinking Pink for Breakfast

October is ‘the official month’ for breast cancer awareness, support and lots of fundraising. yes, many other functions and events feature throughout the year but october has been jam packed.

I have attended fabulous events from a huge food festival, glamorous gala dinners, and a picnic with my own little group of girlfriends in supporting this great cause with our own ‘pink gathering’.

My favourite pink recipes of the KitchenAid website of course…..roasted beetroot fettuccine and  strawberry sensation

Breakfast  last Sunday for my husband and I  was in the Argyle Gardens in Carlton, here in Melbourne at the Australian Culinary Federations ‘ Pink Breakfast’. The event was staffed by wonderful chefs, teachers and students of William Angliss Institute and other Culinary TAFE Colleges. This was the first year for this event and big plans are in store for next year (word has it complete with chef presentations, cook off’s and more give a ways)….. Music and excitement. Yipee

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Oct22

Boeuf bourguignonne crazy

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Boeuf bourguignonne crazy

Oh how I enjoyed the movie Julie & Julia – have you seen it? The movie was such fun and a great reminder of how much we all love Julia Child.

I went with two of my very special food consultant mentors….these two wonderful woman who I have known, worked for and with and adore (I might add) have both met Julia – (yes actually up close and personal) and at couple of occasions.  Both of these living Australian food writer / food stylist legends are members of an acclaimed food organisation – The International  Association of Culinary Profressionals.  At various functions over the past years have lectured, lunched and viewed so many foodie icons.

While I was at Home Economics college, training to be an Industry Home Economist we constantly referred to Julia Childs recipes and another food great… Jane Grigson.  One of my favourite subjects was ‘Foods  A’  in which we learnt the hows and whens of many many legendary recipes and techniques – the likes of Coq au Vin, Tart Tartin, Ballontine of Duck, Puff pastry, Cream Angliase etc.

Seeing this great movie has motivated me to dust of my old cookbooks and discover again.

Julia had a love of KitchenAid (of course) and called her mixer ‘her K5′. Julia’s kitchen is in the Smithsonian Institute in WashingtonDC with all her  much used favourite things…. copper pans, motor and pestle and her K5.

Now to beef bourguignonne…  my tips are:

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