I love ABC’s Gardening Australia. But you know it has that sameish feel about it. Half the time I can’t be bothered to watch it and I wonder if it wouldn’t be better in the Sunday night time slot. It’s missing the spark and personality of Peter Cundall.
I was really pleased to hear the announcement that the hairy bearded host of SBS’s Costa’s Garden Odyssey, Costa Geordiadis, is the new host of ABC TV’s Gardening Australia. Congratulations Costa.
Get passionate about gardening!
I’m a big fan of personal challenges, but I wonder if Matthew Evans has bitten off more than he can chew?
Matthew, with his partner Sadie and son Hedley, are now living on a small farm in Tasmania. He tries his hand at farming and experimenting with making artisanal produce. Farming for three – how hard can it be?
I can’t believe he named his pigs cassoulet and prosciutto!
Matthew starts up-scaling his farm by expanding from two pigs to 22. He sets about coming up with ways of preserving and selling the extra pork produce from more than just his market stall. An invitation to Slow Food’s Salon in Turin affords him the opportunity to travel abroad to Italy and France. There he learns skilled ways of preserving meat which could help him balance his ‘drought or glut’ issues.
With his good friends Nick and Ross, a new business idea is born – A Common Ground. The aim of his new business is to travel to remote locations around Tasmania to set up a long table, and cook multiple course menus from produce sourced solely from the area. Whether or not locals and mainlanders will travel the miles and pay the price for a genuine locavore experience is yet to be seen.
Look out for the memorable Kayak trip down the Picton River with Nick and Ross.
I’d give the farming a miss, but I’d love to make a documentary on food.
The second series of Gourmet Farmer commences Thursday 25 August at 7.30pm on SBS ONE.
A list of some of the British food magazines, newspapers and television shows who are on twitter:
Yet to get twitter accounts:
There is also a list of some of the British Foodies on twitter.
You can also follow me at @ecrameri and keep up to date with my new blog posts.
A list of some of the Australian food magazines, newspapers and television shows who are on twitter:
There is also a list of some of the more well-known Australian foodies on twitter.
You can also follow me at @ecrameri and keep up to date with my new blog posts.
In this perfect weather, Matt is cleaning out the shed and I’m inside sorting through cooking books.
I’ve recovered from the Masterchef series, but I can still keep up with the contestants on their blogs, websites and twitter:
And from last year’s contestants:
Check out the Masterchef judges over at:
Watching My Kitchen Rules has been my recent guilty pleasure, especially with the two hot hosts. Although, I wish the editing was less misleading and the voting system more honest, but cook-offs are the only reality show that I find enjoyable.
While watching the show and listening to the judges’ comments, here’s my advice to make your own kitchen rule:
1. Theme your menu – try to stick to one cuisine, so that each dish harmonises with the next and provides a pleasing flow for the palate. Choose dishes which are popular over your own personal preferences.
2. Choose dishes you are familiar with – ones that you have cooked before and practiced so you’ll know the pitfalls ahead of time. If a dish is particularly difficult, eg Hollandaise sauce, make sure you leave time to start again if needed.
2. Preparation is key – write down your shopping list and instructions on what to do and when (also agree beforehand who will do which task). Use a timer.
3. Have a backup – always make a few extra, especially when baking, in case one of them breaks while unmoulding. Ring your suppliers to check they have your chosen produce, before you drive out there and know where else you can purchase if they are out of stock.
4. Make a dish your own – experiment with one or two of the ingredients or add a different accompaniment. Relatives can be a great source of original recipes.
5. Don’t play with your food – Restaurants cook what is popular and sells, so to get high scores with guests aim for dishes that appeal. Turning up the heat won’t give the dish the right texture if you don’t give it the time it needs.
6. Avoid using gadgets and the microwave – Pie makers are cool for kids and weekends but you can control the cooking in the oven better. Microwaving changes the nature of food and is also hard to predict. The one exception here is the ice cream maker (now that is cool).
7. Consider taking one thing off the plate – Girls, usually it’s the necklace or earrings when you go out. The same theory goes with plating up a dish. Make sure each ingredient plays a role. Don’t drizzle truffle oil on just because its expensive.
8. Keep it simple and let the key ingredients shine. Choose ingredients that are popular – avoid blue vein cheese and overpowering flavours.
9. Add a sauce.
10. Always taste test your dish and then season.