My trip to Adelaide must have awakened a sleeping giant, the dormant chef if you will. Inspired by the markets down there I’ve been on a mission to find all the quality produce I can in Brisbane and kindly document it on a map for one and all. It’s still a work in progress, but here is my google map of quality purveyors of fine food in Brisbane. I haven’t been to every place I’ve linked to yet, but I will be working my way through them all. I’m still searching for a good source of organic chicken but no doubt I’ll find it eventually. So what have I been doing with all this information.
Cooking of course. To the delight of Pauline I’ve been whacking out meal after meal, sometimes following a recipe, sometimes just creating something out of whats on offer. I’ve bought quality products like parmagiano reggiano, porcini mushrooms and jamon serrano. I’ve made old classics like a roast or pea and ham soup but also made a modern version of a pie using chicken and porcini mushrooms. None of this follows the Tony Ferguson diet of course but I’ve been trying to limit my bad days to the weekends and excercising by walking around the markets to buy the food.
Most of my recipes come from food blogs which are amazing for the frequency of updates and quality of the pictures. If you are on a diet I’d advise you not to visit tastespotting because it is true food porn. Some of the people writing the blogs are true masters whereas some simply have a mission to cook every recipe in a recipe book. It’s been a welcome distraction from the sneaker blogs I was addicted to you but I think the food blogs may end up costing me more than money – weight may end up being a problem. I was thinking that taking good photos of food would be easy but the more I’ve taken the more impressed i am with the quality these food blogs are achieving.
So, here are some of my not so pretty pictures of the food I’ve been making recently. The most fun I had was making the dough for the pies – I totally understand why bakers get up at 4 in the morning now – kneading dough is cool!
3 thoughts on “Dormant chef”
Nice work! I’ll have to make sure Mat doesn’t see this page, otherwise pressure will be on me. I thought I was getting better cause I finally saw a reason to buying two different potatoes *grin*
I’m glad you have been inspired! Alas these days I leave most of the chef work to Christian. Perhaps if i keep checking your recipes I may catch the bug.
Well it’s about time you took a break Sherrien! If you are trying to avoid cooking I’d advise you to stay away from the Donna Hay and Delicious magazines.