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Displaying items by tag: Celebrity Chef
Saturday, 07 December 2013 19:02

The Inspiring Nicole Joy!

Nicole Joy is an inspirational foodie who shares her story of rediscovering her love of food, particularly the sweet kind, through her successful blog and sellout dessert classes she hosts.

Nicole believes in nourishing the body and soul with delicious, wholesome ingredients, and advocates that healthy eating does not mean compromising on flavour. A former school teacher and entrepreneur at heart, Nicole's broad-ranging experience includes successfully developing her own jewellery line, being crowned Miss World QLD, hosting a children's program on Channel 9, and establishing her own sleepwear label.

Her anticipated new book, Why it's perfectly acceptable to eat dessert for breakfast, is available online at www.nicolejoyinspire.com.

Lifenfork recently caught up with Nicole to ask a few questions about life and her new book.

1. How did your personal journey influence your recipes in the book?

There was a time when I had a very negative relationship with myself and my body, but after a beautiful friend of mine introduced me to meditation and mindfulness I learned to eat intuitively and started to listen to what my body (and soul) needed. She introduced me to raw foods and although I am not a raw foodie, I fell in love with the raw dessert concept and those first recipes I started to play around with are the foundations for this book.

2.      If you could pick a recipe to enjoy on Christmas Day, what would it be.

Definitely the Strawberries + Cream tart – imagine tucking into that on Christmas morning!

3.      What inspired you to include a section for children in your latest cook book.

Having a teaching background, I know first hand just how many children suffer from food intolerances, and more often than not, they miss out at kids parties and celebrations in the classrooms. Not to mention all the processed junk that so many kids come to school with.  The Yum! (for the little ones) section provides mouth watering recipes for kids and adults alike -minus all the sugar and preservatives found in traditional sweets. Wait until you try the strawberry coconut fudge slice – heaven!

4.      You have dabbled in many roles in your life, can you please tell us more about the many forms of your role as a teacher.

I firmly believe that I am a natural born teacher – I just didn't fit into the 4 walls of a school classroom, it just wasn't for me. My cooking classes, which I plan to take around Australia next year see me back in front of people, sharing my story and empowering people's choices. I don't proclaim to be an expert with a 'magic answer' – I am simply sharing my story and what has worked for me. There is no better reward for me to hear that I have inspired someone to start nourishing the most important relationship they have with anyone – the one they have with themselves.

5.      Describe your perfect day

A walk with my puppy Nobby

A swim in the ocean with my husband

Meditation

Green smoothie + yummy breakfast with girlfriends

Sending out loads of books to happy customers

A cooking class

A home cooked meal by mum, shared over some good red wine and my nearest and dearest

To purchase her new book, Why it's perfectly acceptable to eat dessert for breakfast, visit www.nicolejoyinspire.com

Tuesday, 28 February 2012 12:20

Ramsey's Record $2500 Pizza

With only 14 days until the World Pizza Challenge in Las Vegas, there is no better time for our Lifenfork readers to take inspiration and create some beautiful fresh pizza's at home with your family and friends.

Pizza is truely a global food of choice. For generations there has been much debate about the origins of pizza with the Italians, Greeks and even Egyptians claiming ownership of pizza.

However, travel the globe today and you will find that it is the Italians who have made pizza a national food icon.

In Italy, pizza is as much about enjoying the experience of eating, as it is about the taste. Sitting in a bistro filled with long shared benches, chatting to fellow travellers, drinking wines of the local region and enjoying the finest pizza in the world, is simply a soulful experience.

So with Autumn upon us in Australia, it is a terrific time of the year to create and share some fresh home made pizza with loved ones, over a glass of light red wine whilst igniting great conversation.

Ramsey's Record $2500 Pizza

Whilst the humble pizza is prepared and enjoyed by millions of people around the globe, it is a very serious business for some. Here are a number of interesting facts about pizza that we bet you did not know.

Most Expensive Pizza | $2500

Gordan Ramsey's Muze Restaurant takes the award for the most expensive pizza in the Guinness Book of World Records. "It is a thin-crust, wood-fired pizza topped with onion puree, white truffle paste, fontina cheese, baby mozzarella, pancetta, cep mushrooms, freshly picked wild mizuna lettuce and garnished with fresh shavings of a rare Italian white truffle". This experience would have cost you $2500 at the time.

The Worlds Longest Delivery | 19,870 km

The Guinness Book of Records sites "Paul Fenech in association with CanTeen Charity and STA Travel hand-delivered a pizza to Niko Apostolakis in Wellington, New Zealand from Opera Pizza, Madrid, Spain, a distance of 19,870 km.

Most Pizzas Made in 1 Hour | 837 (Domino's Australia)

Domino's, Australia's biggest pizza chain, brought together many of its finest people in order to set a new Guinness World Record for the most pizzas made in 60 minutes by a team, with a target of 500 to beat.

The relatively small Domino's restaurant in Bundaberg, had a team of eight who worked on the dough, another six placed toppings, two transported pizzas from the ovens, while two more had the job of cutting and boxing the finished pizzas.

The record of 500 was smashed after just 32 minutes and by the time the stopwatch reached one hour, 837 pizzas had been made to feed a whole lot of very happy Bundaberg families.

Thursday, 24 November 2011 14:20

Kate Lamont on Wine & Food

Ever wanted to create the perfect menu when playing host, but fallen short at the nibbles, dinner or dessert? Summer is here and we have turned to food and wine expert Kate Lamont for inspiration when hosting the perfect Summer Dinner Party.

As the head of the successful Lamont's brand, Kate is the Chairman of Tourism WA, a Director of the Chamber of Commerce and Industry and author of three inspiring cookbooks including the lifenfork.com.au featured Food and Wine cookbook.

When it comes to planning your next Summer Feast, your questions are answered along each step of the way with a host of menu suggestions that you can select from. Since we are headed into summer we thought it only fitting to include another delicious menu, appropriately named Summer Feast, taken from Kate's book.

Kate Lamonts Summer Feast Menu

"Family get-togethers, friends visiting from afar and the sheer pleasure of the summer break. Food needs to be easy to pull together, fresh and have a sense of summer. It should celebrate the season, the heat which ripens fruit and be visually inviting as well as taste fabulous. Consider serving icy cold Rose', chill down your lighter style reds and have some fruity Semillon Sauvignon Blanc on hand. All of these recipes will platter beautifully to feed many and the swordfish will barbecue effortlessly. Make many more treacle cigars than you think you need; one of them with a glass of aged vintage Port and you will probably need two per guest!"

Figs with Goats' Curd and Vincotto

Tiger Prawns with Celery Salad and Lime and Ginger

Watermelon, Feta and Sage

Potato and Speck Salad

Swordfish with Candied Lemon

Treacle Cigars

You can find all of these delicious recipes and more amazing menu combinations in Kate Lamont Wine and Food, which is available from lifenfork for only $40.00 (RRP $55.00). With all of these creative and innovative combinations you will be wowing dinner guests with your new found ability to prepare the perfect combination of dishes.

Wednesday, 28 September 2011 13:05

Anna Gare Cooking Simple

When you open a copy of Homemade: Simply

Delicious Food the very first thing you see is the inside of Anna Gare's fridge. A bowl of eggs and a basket of fruit are pushed to the edges of shelves stocked with jars of homemade pickled beetroot, creamy mayonnaise and preserved lemons. It's an immediate and intimate look at what floats the (gravy) boat of the Junior MasterChef judge.

"For me, food has always been about much more than kitchens and recipes. It's about homes – the people in them, the music, the paintings on the wall, the friends who drop by. All the things we share ... That's what Homemade is all about."

All the recipes in Homemade were created, tested, prepared, photographed and eaten in Anna's own kitchen in the Fremantle warehouse she shares with basketballer Luc Longley and their "blended" family.

"I don't really enjoy making fussy food at home," says Anna who went to great lengths to make the cooking method and layout of each recipe easy to follow.

"I really believe you don't have to spend hours in the kitchen to make spectacular food. I get more excited when I cook something delicious with little effort, than I would if I was making something clever and complicated," says Anna.

"One-pan wonders" like Anna's recipes for lamb rack with ratatouille (page 42) or wok the lobster in salty black beans, chilli and ginger (page 152) are examples of flavoursome recipes that involve only limited preparation and washing up.

"Fresh produce makes such a big difference to good cooking," says Anna.

"I have always made my own marinades, spice mixes and pastes from scratch. It's not rocket science and, if you have a food processor, it only takes a few extra minutes," she says.

Those "few extra minutes" in the kitchen can be the best times to enjoy the company of family and friends.

"I love it when my own kids get into the kitchen – seeing their senses light up. There's something about preparing food that makes conversation easy," says Anna.

Anna herself was allowed to cook and experiment from an early age. While her contemporaries were out playing hide and seek, eight year old Anna was running her primary school's very first canteen, catering for her own birthday parties and then in her teens building an international music career with her band the Jam Tarts.

While music took her to the Edinburgh Fringe Festival and on tour with Ben Elton, it was to cooking that she turned to when, as a young mum, she needed to get out of smoky pubs and find a new way to support her family. That was when Deluxe Catering, the company she ran successfully for over a decade, was born.

"I have worked in restaurants, cafes, catering and most recently television," says Anna. "On camera, you are constantly chatting and cooking. Sometimes I find myself talking to the chicken and wanting to marinate the guest." Next up for the unstoppable foodie is Junior Master Chef 2 and you can be sure she's not about to rest anytime soon.

Anna says since the shooting the stills for Homemade, she's always thinking about how her recipes will look when photographed. "The best part about writing this book was getting the first copy. I have to admit I cried I was so delighted with the outcome."

Wednesday, 02 May 2012 13:59

Dessert Queen Skye Craig

There is definitely more than meets the eye to dessert maniac Skye Craig. Most people would recognise Skye as a much loved entrant in the 2010 MasterChef Series 2. Here she put her love for raw organic cooking, desserts and design on the line.

Following her MasterChef experience, Skye set out to create her own boutique dessert business Wild Sugar. Two years on, Wild Sugar is a successful enterprise that combines her passion for sweet delights and satisfies the public's desire to be indulged.

Subscribe online and read the full article yourself when you download the Autumn edition.

Wednesday, 02 May 2012 13:29

The Delightful Sophie Dahl

Countless numbers of food personalities are making their mark globally in television shows, cookbooks, magazines and through international food tours. Yet,
you will have to search far and wide to meet a foodie quite as delightful as Londoner, Sophie Dahl. In the Autumn edition of Feast for Living magazine, our team chats to Sophie about life as a as a model, author, columnist and foodie. Subscribe online and read the article yourself when you download the Autumn edition. 

Monday, 03 October 2011 15:03

Clafoutis Du Limousin

Chef Emmanuel Mollois' irrepressible enthusiasm is baked into every page of this gorgeous cookbook.

You'll be tempted by Emmanuel's delicious and easy-to-follow recipes and seduced by photographer Karin Calvert-Borshoff's mouth-watering pictures.


Originally from the Vendée region on the Atlantic coast, Emmanuel established himself as a chef in renowned Parisian restaurants like Pavillon Puebla and Petrus with Jacky Louazé and rolland Cousin. Since arriving in Australia 12 years ago he has worked in La Brasserie in Toorak road melbourne and The Willows in St Kilda road, melbourne. He has been head pastry chef at Alain Fabrègues' award-winning Loose Box restaurant in mundaring, Perth and was proprietor of Le Paris-Brest Pâtisserie Français in Kalamunda, Perth before opening Choux Café in Swanbourne, Perth. The Choux Café in Swanbourne was recently judged 'best in the west' by the Sunday Times.


In keeping with his success to date, Emmanuel has selected some of the most popular French pastries. All the favourites are here: croissants, éclairs, lemon tarts, crème brulee, madeleines, truffles, cherry clafoutis and more.


Here is a great recipe from Chef Emmanuel Mollois.


CLAFOUTIS DU LIMOUSIN


This flan-style recipe dates from 1866, when it was a cake with fresh fruit. Nowadays every region of France has its own version.


Ingredients

125g each of plain flour and corn flour, sifted

5 eggs and 2 egg yolks, beaten together

200g caster sugar

250ml each of full cream milk & thickened cream

1 tbs cognac

750g pitted black cherries


Method

Preheat oven to 180°C. Put flours in a Le Creuset 28cm mixing Bowl, make a well in the centre for the eggs. Add sugar and, using a wooden spoon, slowly combine in the milk and cream to make a batter. Add the cognac.

Pour mixture into greased, floured Le Creuset 36cm Oval Oven Dish. Sprinkle cherries over the top and bake for 35–40 minutes, until golden. When cool, dust with icing sugar.


Serves 8

Monday, 03 October 2011 16:02

Huey's Fancy Pants Lamb Souvlaki

Ian 'Huey' Hewitson has been a chef and restauranteur for more than 40 years. Since arriving in Melbourne in 1971 from New Zealand , he has owned and operated many restaurants and has starred on Australian TV for the past 20 years.


Here he shares one of his recipes from his book "Huey's Bloody Good Recipes"


Fancy Pants Lamb Souvlaki


Ingredients

¾ cup olive oil

1 ½ lemons

4 garlic cloves, crushed

¼ red onion, finely sliced

4 ripe tomatoes, cored & sliced

¼ continental (telegraph) cucumber, sliced

½ cup plain yoghurt

2 tbsp chopped fresh mint

4 pita breads

2 tbsp chopped fresh oregano

sea salt & freshly ground pepper

2 lamb backstraps (boned loins), trimmed of all fat and sinew


Method

To make the Greek dressing, whisk together the oil, juice of 1 lemon, 2 garlic cloves, the oregano and seasonings. Set aside

Toss the lamb in a baking tray with half of the dressing and set aside for 30 mins, turning once or twice. Then cook the lamb to the desired degree on a preheated BBQ (or ridged grill), brushing with the marinade as you do so. To check if ready, make a small cut with a sharp knife. Rest the lamb on a board for 5 mins, before slicing on the diagonal.

Toss the red onion, tomatoes and cucumber with the reserved dressing to taste

To make Tzatziki, combine the yoghurt with the remaining garlic, mint and a good squeeze of lemon juice in another bowl.

While the lamb is resting, warm the pitas on the BBQ (or ridged Grill). Then place on plates and top with the salad and then the lamb. Sprinkle with any excess dressing and flick Tzatziki over the top. Serve any extra Tzataiki on the side.


Serves 4

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