Past Impressions
Sandwiched between Labour Day celebrations and the footy Grand Final, the Impressions class on the 30th of September was an intimate affair, with a number of people re-scheduling for later dates. Sunday’s class was matter of quality over quantity, not only did we have the best students one could ask for but Hannah and I presented some of this season’s finest produce. Organic Asparagus, striking Purple Congo potatoes, Meredith fetta, Barossa lamb and Tasmanian Salmon, all paired with South Australian wines. Dessert was an almond meringue cake of free-range McLaren Vale eggs, the yolks of which provided for this Hollandaise sauce recipe. |
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Create Impressions for Christmas
The next Impressions class is scheduled for November 11th and the aim is to explore the new traditions of the Aussie Christmas. Together we’ll create some impressive cocktail foods, I will share one of my favourite chicken dishes and finish with a demo of that great Kiwi invention, the Pavlova. What about wine? Of course there will be wine! You’ll learn all about festive bubbly and how to match it with each course.
Sign up now as places are limited, call Jacob on
0410 833 506 or Rob on 0418 222 245. |
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Be inspired by leftovers.. Labour day Monday inspired me for this luxurous brunch of leftovers.
I grilled the salmon briefly on its back to seal the flesh and then on its belly for extra crispy skin.
The ‘purple congo potato’ salad is dressed with fetta and olive oil, not mayonnaise, so goes crazy-crispy when fried as a hash brown or ‘hash purple’ as the case may be. Seeing as I had to boil water to make hollandaise (see recipe), I gave some new-season asparagus a two minute plunging to freshen up the dish. 15 minutes total and we were on the deck enjoying brunch with a bottle of mineral water, too easy. |
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October Highlights ..
NowEat joins forces with Accompany Outdoors in a corporate team building exercise and I dine at Parliament House.
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Hollandaise Sauce
Serves 4-6
By request of Natasha H. |
3 egg yolks
2 tsp vinegar
300 g butter, melted
1 Tbs lemon juice
Salt and Pepper
Place a pot of water (half full) on the stove and boil. Place a steel bowl over the pot as a lid and put the chopped butter in the bowl to melt. Use a microwave if you prefer but you want the butter warm, not boiling.
When the butter has melted, remove the bowl and turn the heat off.
Place the three egg yolks in another bowl and begin to whisk over the pot of hot water. As the yolks warm they will hold air and seem whiter, add the vinegar and continue to whisk until the volume has quadrupled. This stage is known as a sabayon.
Gradually add the butter in a slow dribble, whisking continually. Stop adding butter before you reach the milk at the bottom as this will thin the sauce out dramatically.
Add lemon juice to taste and season. Keep warm and use within an hour.
Great
on poached eggs or steamed vegetables!
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