So happy to announce that the stunning city of Geelong is now home to the second Jamie’s Ministry of Food Centre in Australia. Encourage all of your friends to come along, enrol in a 10 week course. This is an amazing programme that transforms peoples lives and so many people need to change what they are eating. Obesity is a world wide problem and it can no longer be swept under the carpet.
Thanks to the Victorian Government and The Good Guys for all their support in sharing Jamie’s passion for good food and good health.
On a recent trip to Melbourne I order flounder, it was bloody delicious. So I was absolutely stoked when I came across three of them (yes just three, not a huge tub full) at Mullumbimby Farmers Market the other day . I bought all three and must confess to eating all three. My intention was to share them, but they were they were just too damn good. And they are not very common fish in these parts so I happily polished them all off without feeling the least bit guilty.
To be completely honest, I had never cooked flounder before so I kept it simple. I scaled them with a spoon,then scored the top of them with a knife, drizzled them with a little olive oil and generous sprinkle of sea salt and cracked pepper. I cooked them on a baking tray lined with baking paper under a hot grill and had the oven on at the same time on 250C. They took about 7-10 minutes and once they were done, I finished em off with a dob of organic butter and a squeeze of lemon (grown on my very own tree).
I accompanied Flounder 1 with my new favourite chopped salad – think lettuce, tuna, avocado, dill, tomato, capsicum and parsley (I’ll rave about those in a later post) Flounder 2 I teamed with a chopped potato salad – think yoghurt, mustard, dill, capers, mint and lemon sorrel Flounder 3 with another fancy pants salad.
I am now on a mission, fossicking for flounder, if you happen upon any be sure to let me know where you find em, or do yourself a favour and sample one. There is more to life than snapper, barra and flake.
My girls have been providing me and my friends tummy’s with wonderful health giving eggs for the last 2 years. They and their divine bright orange yolk treats will be truly missed as I am moving now to a backyard that cannot house them. Thankfully they are going to greener pastures and hopefully they will be able to roam free without causing too much havoc in their new garden.
If you don’t know the secret to a good boiled egg, let me share it with you. I have the talented Jamie Oliver to thank for helping me master the art. Have your googy eggs at room temp. Get the water boiling but not going berserk, add a pinch of salt, gently lower you precious eggs into the water. Allow 5 minutes for soft, 71/2 minutes for medium and 10 minutes for hard. Tuck into them straight away or else they will keep cooking in the shell.
Still one of the most satisfying and nourishing ways to start the day. Oh and its goes without saying – don’t forget the soldiers – oh and should i add? Soldiers just aint soldiers without some organic butter!!
Just wanted to share with you a job I did for the Ministry of Food where we decided to show what a months worth of junk food for a family of 4 looks like vs a months worth of food you would purchase to make healthy meals. Just for the record the healthy food was cheaper!
Food styling images by Jody Vassallo for the delectable cook book: Mini Bouchees and Apero Asiatique
Having conquered Rosemount Fashion Week, make-up maestro Napoleon Perdis raises a glass at a picture perfect lunch with stylish friends. Food Styling and recipe development by Jody Vassallo.