Creative Cuisine by Matt Clark
Creating a connection to all the strange and wonderful ingredients our country has on offer and providing a link to our ever-growing demand of good food, great flavours and healthy eating while providing an information source for all current events in the culinary field.
22/09/2011
Can I have the beer battered fish please... but make it low-carb beer and can I have only 4% fat content in the cooking process with only one shake of the salt, not two... in fact scrap the batter all together. What is the nutritional content of the salad that goes with.... more »
23/08/2011
Lamb shanks have long been an old favourite that the whole family enjoys but for the more experimental diner, wallaby shanks are a very interesting option.
Wallaby shanks are surprisingly large and are the perfect alternative to lamb shanks having a similar flavour but a lot better for you. This recipe is packed full of flavour providing melt-in-your-mouth shanks enhanced with a.... more »
13/07/2011
Lavender is one of those flowers that we recognise more as a perfume or room refreshener rather than an ingredient that we cook with. It is also, for this reason, that a lot of us will tend to steer away from trying this unusual plant but lavender has been used in traditional English and European cooking for centuries.
There are many varieties of lavender and they all vary in.... more »
4/06/2011
There are many terms used in the professional kitchen and the hospitality industry and most of them are derived from the French language. It is not uncommon for chefs to be throwing around a lot of French terms within the kitchen while communicating to other work mates during service and preparation times.
I often get asked about the meaning of particular terms so I have put.... more »
17/05/2011
It is becoming constantly obvious of the decreasing lack of staff training and guidance throughout all levels of the hospitality industry. Staff are regularly walking around with little direction of their surroundings or even their job description.
It become noticeable as I was visiting one of Australia’s many boutique breweries and it occurred to.... more »
2/05/2011
Instead of dining out this Mother’s Day, why not impress your Mum with some amazing food cooked right from your own kitchen. These dishes are light yet substantial containing several ingredients that you mother would more than likely consider favourites throughout the year. The dishes are designed to create amazing bursts of flavour throughout the courses while providing different textures and.... more »
5/04/2011
Being a chef I have had the pleasure and advantage of being able to try a very large array of foods and cuisines from all over the world.
However, there are some foods that stay in your mind, the ones that you just can’t get enough of and you find yourself hunting these products down and continuing to put them on menus.
Here are some of the products that stand out.... more »
26/03/2011
Restaurants and eateries, along with many other businesses, are jumping on board of all the new websites available that advertise deals of all kinds of nature. While this is a great idea to advertise on these sites, owners and managers need to step back and think “what do we really want to achieve with this deal?’’
more »
Page 1 of 10