Su-V

All done and dusted, I'm a bit useless today after the big week A few photos floating around in my camera needed blogging Yet another preplist! Taking care of 55 bowls of mussel jumbalya My buffet good to go! It was a big operation, met some brilliant chefs, drank some beers and ultimately made some cash. Would I go next year? yup. Next up tasting menu on Thursday!

Dinner at Haniman The boys, L-R. Daniel, Troy, myself, Kassim. Mixed entree plater, Samosa, oysters, curry prawns, Stir fried lamb mince like larb. Duck red curry Chilli fish Chinese broccoli Beef vindaloo Pad Thai Really nice meal, shit desert menu, funny thing, I ordered an espresso it came in a glass so thin you couldn't get a spoon in to stir it. Only one more Darwin post to come, don't worry.

Walking to work in the morning 27 in the shade! I have been flown to Darwin for an all expenses paid trip to cook at the V8 Supercars. I hada fairly relaxed morning, an induction of the kitchen in the casino where were doing all the preparation. Whilst waiting for the function sous chef to start work I went to the canteen for a hot meal and refreshments. Breakfast, lunch and dinner are provided and also there's compulsory smokos every couple of hours (go the unions). We ended up doing 7 hrs with but one smoko. Prepped the likes of, 200kg onions, boxes and boxes of tomato, cucumber, marinated 50kg lots of olives, dalmadis, artichokes, coleslaw and also made 60l of satay sauce in a dodgy brat pan. Presently at the motel it's 7pm and don't have to work for another 17 hours. What am I going to do?

The OriCafe is hosting a special dinner on the 24th of June in collaboration with on of Newcastle's top restaurateurs Carl & Kelie Kenzler Ritual Restaurant Nelson Bay. We have named named the evening 'From the Ocean to the Mountains' The dishes begin with tastes from the Newcastle seaside, through the plains and then up into the Blue Mountains, showcasing each restaurants techniques originality and flair. ‘Sandwich by the sea’ 'Trollops' Hermit crab All-sort Pickled Ginger Cloud Antipasto Declinations of Beetroot Lemon Geode Garlic floss on rosemary Lamb shepherds pie floater Campfire Kangaroo Chicken, Caper and White Chocolate Apple and Mint Hookah Harissa, Dried Apricot and Cardamom Bubblegum hibiscus creme-cone Blue Mountain/Black Forrest Tea or Coffee Petit fours With a guest sommelier from the hunter all customers should be in for a treat. I'm really looking forward to it! J

Food blog by David Barzelay Is the next exciting installment of STRMB, I can't recall how I stumbled upon this little gem but I love how this bloke presents his food, the colors used and plating techniques, apparently it's old hat to plate on slate but it's still cool in my books. He cooks in his spare time putting rather intimate 'Lazy Bear' dinners on for those quick enough to book via email. Located in San Fransisco he's a lawyer by day that recently started up a firm providing his services at a reduced rate to the hospitality industry (whom generally can't afford lawyers) I ploughed through his links when I first browsed his sight and found some great other blogs too. What a legend!

Brain Nihari Tandori Chicken A photo of Mecca Finished off with Mango Lassi Oh yes