Mini worlds and mighty ideas. These last few weeks have been about putting on my old hat aka ‘channelling my inner designer’ and new ventures for the new year. I don’t know about all of you, but whenever December hits it’s like a fast forward through to the next year and old (& new deadlines speed up) before the Christmas break.
There have been a few stolen moments whilst working for this upcoming venture, let’s just call it The Serpent’s Table for now. What I can tell you, is that I’m working with a team of very special people, some chef’s, some home cooks and we’re bringing some new ideas in the form of food & stories to the masses.
…we also had impromptu juggling workshops at work (at which we’ve all discovered I’m no good at) after smashing the front of my iPhone…
I also trekked most of Sydney in an effort to source props for our chef’s and cooks, in case you wondered where half of Chinatown’s crockery stores went too…
There were also my end of year Pastry Tests, & written theory. Now I’m finally on summer break through to next year, which when you’re a mature age student as (I am now,) you come to realise that the end of school isn’t necessarily the end of work though!
…but we can safely say I made it through my first year as a student chef, hurrah!
Did I also mention at the end of the current mayhem, I’ll be heading off on a well deserved jaunt overseas to Hong Kong? I’ll be going ballistic on my Instagram account when I do
Along the way these lovely beetroot came into season, I immediately grabbed a bunch and doused them with water and a generous sprinkling of salt to roast. No fuss, I simply peeled them and ate with a smear of goat’s curd, did I mention I was ravenous for that earthy, succulent, sweetness!
I also snacked! If you remember those Pizzette from some time back, I baked those lovely crispbreads, finished them with parsley, sea salt and a drizzle of extra virgin olive oil. That recipe can be found here, just in case you need a snack too!
There’s also the occasional need for a Monster Sandwich on those super frenzy-filled days, perfect if you don’t actually want to cook *gasp*.
Don’t look so surprised, (it occasionally happens to me too!)
I made new friends with an old favourite, The new Rueben. It has the standard rye, thin strips of lean beef and mustard, but I decided to freshen things up with a freshly pickled cabbage…
It’s for those pickle lovers and those who get themselves into a pickle with time! Ok and for sandwich lovers and lovers of snacks…who am I kidding, it’s for everyone!