Happy Friday everyone!
Crispy salt & pepper crumbed flathead pieces with crunchy hand cut deep-fried potato chips.
With a dessert of silky smooth Blood Orange Creme Brulee.
That was my vision for dinner last Friday.
When it comes to cooking I go at it like a bull in a china shop. Head down, running around doing a million things at once – and a high chance of breaking something. Plus side to the night, I didn’t break anything!
A couple of pointers I’d like to give those that try to fit too much in a tiny bit of time like I do:
Crumb all your fish before you start cooking.
Wait for the brulee to actually finish cooking before you get started on the main meal.
Cut and prepare your potatoes before you start cooking too.1
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| Zip tap – awesome taps and a great dancer! |
He was right beside me.
We were standing at the Adriano Zumbo stall waiting to purchase a bundle of different things and he popped up to the left of me. I fumbled as fast as I could to get my apron and sharpie out, and spun around. I sheepishly asked Adriano Zumbo to sign my apron. Success!
I felt a little guilty interrupting him, he looked to be frantically signing copies of his new book as they were selling like wildfire!
Trying to escape the crowd which had appeared out of nowhere obviously in awe of Mr Zumbo was a feat in itself. I tell you, the amount of heat that a crowd can produce quickly is amazing!
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| Gary Mehigan, Myself & Alana Lowes |
So Masterchef Live is over for another year and I’m absolutely thrilled that I decided to go.
Armed with my friend and coworker, my partner’s mother and his sister, we were on a mission.
I had one real goal for the day. Get Adriano Zumbo to sign my apron.
(Did I achieve this? Find out in Part Two tomorrow!)
What better way to get pumped for Masterchef Live on Saturday then cakes and macaroons and sweets!
Every so often my one-day-hopefully-sister-in-law and her other half come to visit for the weekend, and I finally got to take them to Adriano Zumbo’s patisserie in Manly.
I think its hard for people not insanely obsessed with food to understand the excitement I feel when I I get to bite into a macaroon, with its crisp delicate shell and its chewy bursting with flavour inners.
*sigh*
