Bridget tackles the Green Fairy at

Australia’s only dedicated Absinthe Bar

“Have you heard the one about a guy who walks into a bar…? How about the one where The Internet chef walks into a bar…?” And this is no ordinary bar, in fact it fails to resemble any bar I’ve ever had the fortune or misfortune of stepping into.  Welcome to the world of the  Absinthe Salon, the brainchild of Absinthe devotees Joop Van Heusden  and Gaye Valltila.

“Of all the gin joints in all the towns in all the world, she walks into mine.” And don’t even consider ordering a gin here. Joop an Gaye are an absinthe bar, pronounced Ab-sant,  and absinthe is what you order and absinthe is what you drink. The Absinthe salon in Sydney’s Chic Surry Hills is unique in that they only serve absinthe ~ 28 varieties and all ranging in flavor, taste, price and alcohol content.

Stepping up to the nondescript door of the absinthe salon, you ring a bell to announce your arrival. There are no signs indicating what lies behind this iron clad doorway, just a simple plaque with 87 Albion Street gives those in the know the indication that they have arrived at there destination.  Gaye greets you at the door with a warm smile and leads you through the front parlour to the bar and lounge area which delights in its design and feel.  With such a dramatic change from roadside to barside the ambiance is intoxicating and breathes to you ‘Its time to  relax and unwind’.

Black and beige French brassiere chairs  hug the sides of white linen tables, ceremoniously set with silver Absinthe water fountains, silver spoons, bowls of white sugar cubes and different styles of heavy set absinthe glasses. A fiery red head, draped in a  flowing green dress is painted on the back wall with an absinthe glass raised to the heavens and a black bar over flowing with glass and silverware sits on the opposing wall flanked by a glowing Verdigris three headed lamp post which warms the cosy room.

When I visited the salon, I felt like I had stepped back in time and in doing so felt rather underdressed in my hipster bootleg blue jeans and long flowing navy blue tunic. I needed a smooth drink to soothe my worries, and up stepped Joop to my table to take me through the absinthe journey. I had  heard the stories. You know the ones that say that Absinthe is  hallucinogenic and makes you feel like your on LSD. To much of the green fairy can drive you mad. Joop quickly dispelled all said rumors.

The story of absinthe is bitter sweet, romantic yet unfortunate by the rough reputation that precedes it. Absinthe started life in France and Switzerland in the 18th century as a medicinal drink. An elixir made from selected herbs that was used for those with stomach problems. Absinthe is the French word for wormwood which is the herb that is picked and then distilled to produce the drink. As it gained in popularity, it was discovered that when mixed with a small amount of water it become a delicious aperitif or pre-dinner drink.

Its popularity soared throughout the artistic and literature types in France becoming the symbol of the Belle Époque or beautiful era of European social history. “The green hour” was born from the light green tinge that good absinthe possesses.  From the green hour, the green fairy came about due to the haze produced from the emulsification of the water and the absinthe. Such was its popularity that some distillers began producing  inferior versions of absinthe to keep up with demand, many of which were using shortcuts and materials that were harmful when consumed. This combined with the French wine industries fear that absinthe would eventually take over wine sales lead to a political banning of absinthe in 1915.

The stories of hallucinations and people going mad from wormwood were some of the unjustified condemnations  used by parties against absinthe to help in creating this prohibition that went right throughout many parts of Europe. Drinking absinthe will not drive you mad. Nor will you hallucinate. If you over indulge you will get very drunk as absinthe alcoholic strengths range from 45% to 70+%, but with Joop as your host, there is no chance that this will occur. The absinthe salon has a three drink policy. If you are intent on going onto the salon to get hammered, its best you find another watering hole.

Drinking absinthe is a ritual. Its social with no rush as you need to allow time for your drink to slowly draw itself. Once you decide which absinthe to try, its best to start off with the lower alcoholic varietals as they are very much like your entree ~ you need to ease yourself into it and awaken your taste buds gently.

The absinthe fountain on your table is filled with ice and water. Joop then  free pours you a dose of absinthe at the table and instructs you on what to do next.

• Position your glass under the fountain tap.
• Place the spoon across the top of the glass
• Position a French ‘a la perruche’ sugar cube on to your spoon and directly under the fountain tap.
• Gently tun on the tap and allow the water to ever so slowly drip on to the sugar cube, dissolving as it goes.
• The absinthe will began to ‘louch’ or go cloudy and emulsify with the water.
• Once your drink reaches a ratio of 2 water to 1 absinthe. Turn off the tap.
• Remove the spoon from the glass and stir your drink gently before sipping leisurely
• If you feel your absinthe is to strong, you can adjust the strength by slowly adding more water, observing the drinks need to louche

Absinthe tastes of anise and fennel, and for my first glass which was a 45% Francios Guy, it was sweet, bright and lively, perfect for a warm summers afternoon. I enjoyed it immensely, noticing just a slight hint of wood behind the candy nose.  At this stage its a good idea to move to another absinthe that’s slightly stronger in flavor and strength. Joop recommended   for my mid level drink a 68% Eichelberger limitee distilled in Germany.

This Absinthe was a darker green than my starter and I found it to be well balanced with citrus and spice. It had a fuller mouth full and it louched a lot heavier than that of the Francois Guy. I drank this slower than the Guy as I immediately could feel an appealing lightness in my head. Joop refers to this as becoming lucid and euphoric. At no time did I begin hallucinating as I was far to busy enjoying the wonderful sensations brought on by the green hour.

In between sips, myself and my drinking ( or should I say sipping) companions were treated to a plate full of delectable sweets. Bricohe, chocolate covered biscuits and biscotti were eagerly nibbled at as we discussed war and peace through the eyes of the Belle Époque. Joop joined us, regaling us with fascinating stories of his love for this delightful activity.

Having Drink number three is a personal choice, and I  chose ‘yes’ as did my table of merriment. As we were all now moving onto the top level, we allowed Joop’s experience and professional approach to the task to guide us in the right direction. I felt like I had won the lottery as Joop proudly poured me a dose from a bottle that was not on the list. It was a 72% Jade Edouard absinthe, the famed French distillation that is made exactly as it would have been pre ban or pre 1915.  ”This…”, I am told “Is absinthe”

It has a deep creamy mouth feel, strong flavor of herbs and the  slight bitterness of wormwood. The liquorice from the anise was delightful and complex.  Its strength numbed my tongue somewhat but allowed the back of the mouth to detect  some citrus. It was smooth as silk yet packed a wonderful punch.

Joop plans to get little buttons made for those of us that have successful completed the top level. I could have happily done one more, but as Joop so correctly put it, the three drink limit is there for a reason. The wormwood in the drink numbs the tongue and after three drinks you can no longer taste the flavor or strength of the absinthe, which makes continuing to drink it dangerous and silly as it becomes an alcohol bomb.

I had bombed out on my attempt to get anymore, but my head thanked me the next day as I awoke feeling only slightly groggy due to the late night rather than  over consumption.

Joop and Gaye plan to open other absinthe salons so more lucky people can partake in the experience. With their flagship Surry Hills bar being booked out three weeks in advance on Thursday, Friday and Saturday nights, it pays to give them a ring rather than popping in on the off chance. They also sell bottles of Absinthe online and are the largest distributors of Absinthe in Australia. You can also purchase fountains, spoons and glassware from them too ~ an Absinthe party in the making!

So if your planning on a night at the salon, I suggest you grab a few ‘nice’ friends, book yourself a table near the window, and dress to impress because you won’t feel out of place in all your elegant finery. Ask Joop to the tell you the story of Absinthe and allow yourself to float away with the green fairy.

Absinthe Salon: 87 Albion Street Surry Hills, Sydney Australia

+64 2 9211 6632
View Map Here

The Forgotten Art of Sustainable Foraging

Photos taken by Bridget Davis and Bill Mehana

Some people do it because they  want to, other people because they can.  Certain folks  do it out of necessity, and for many its instinct.  I’m talking about foraging, the simple art of collecting food which was once the foundation for sustaining  human life.

Growing up, I sat in this category for all the above reasons. Foraging for food was natural part of childhood, and what once seemed like a chore I know thank my father whole hearted   for passing down his wisdom for understanding, acknowledging and respecting  the world we live in. We foraged to eat the freshest, seasonal organic produce out of love for the land and sea, love for food and for our survival.

Not only were we taught what to look for,  but the most important lesson was respect for the environment. Without realizing  it, I was learning from a young age the importance  of sustainable harvesting which is the respect for the land, sea and sky. Lessons that  have  been  passed down through generations of my family.

We as Maori, the indigenous peoples of Aotearoa (New Zealand) believe we are the Kaitiaki or the caretakers and guardians of the land, sea and sky. No one person owns it, we are in-trusted with its up keep and preservation through the understanding and passing down of cultural lores  that govern how, when, where and how much of  natures offerings are we allowed to harvest at any one time. In other words, we believe strongly in sustainable practices.

A trip to the beach was not a leisurely pursuit when we were kids. Buckets were used to collect pipi and cockles, not for making sandcastles and rock pool exploration was for the spiky sea urchin or Kina.  But how glorious these memories are of being knee high in  chilly water, doubled over with fingers burrowing in the sand searching for pipi. If I found one that had its “tongue” out I would bite off the sweet muscle before it scooted back into the safety of it shell. Not safe for long because as soon as we got home they were thrown in a  pot or on the fire for a satisfying, warming dinner with  family and neighbors

Kina is  a highly prized delicacy, eaten raw straight from the shell. The yellow roes that hug the interior of the shell should be fat with a milky residue, sweet and not bitter. Dependant on where they are foraged and what time of year it is will determine how sweet and fat they are, words that are a symphony to Maori ears.

It is with great respect that we take our seafood from Tangaroa (the god of the sea) and only take enough to feed our bellies and those of our neighbours that are not fortunate enough to be able to travel to the ocean to collect seafood. Wastage is unacceptable, and what you cant finish in one meal, you share with your community.

We were also taught to forage for weeds!  Tasty weeds of Puha and dandelion tops, or cold water dips for watercress. Puha or sow thistle can be found in many New Zealand backyards and is generally given the old heave hoe as its considered by most to be a weed. We would pick our weeds, wash carefully through a few sinks full of cold water to remove any bugs or grime and then lovingly rub to release the essential oils found naturally occurring in the leaves. The rubbing also helped to get rid of the prickly feeling of the leaves and as my Auntie Daisy would say, “It makes it taste sweeter babe” The job of rubbing the puha was not taken lightly as some rubbers were better than others, producing sweeter Puha once it was boiled  with pork and potatoes.

Living now in an Inner city apartment, far away from home I long to be able to take my children into the backyard and teach them how to forage. To give them the same understanding and respect for  nature that I learnt as a child. To give praise for pristine oceans, clean air and green forests. Until recently I took this wisdom for granted and what was once toil has now become instinct and art.

What foods have you foraged for?

How Could I resist?

4kgs or  8+ pounds of strawberries for a mere $7.99?

Before the till had finished ringing, I was already mentally counting the amount of empty glass jars I had  at home  for the upcoming jam making session. I was totally unable to by- pass  such a bargain when confronted with  an extremely large tray of super fresh super sweet strawberries at such a super low price.

I believe its genetic.

I come from a long line of preservers. Grandmothers on both sides of my family were world famous in there hometowns for there glorious bottled goodies. Pickled onions, chutneys, sour jams, pickles, chow chows and fruit all received the golden treatment from the grand ladies of confiture.

What used to be the hardest step in making any preserves, was ensuring that your glass jars were  clean and sterilized. My grandmothers would have been well impressed with automatic dishwashers, which  have the ability to sterilize jars with a touch of a button.

If you remember to sterilize the jars well, with either a dishwasher or by boiling the jars in a pot of water, and you weigh the prepared fruit before adding the same amount in sugar, you on the right track to achieving jam making success!

Brown Betty Berry Jam

For arguments  sake, I have given you the quantities for 2kg strawberries which will make enough for 4-5 jars of jam, dependant on size of jars!

Ingredients

2kg fresh ripe strawberries

1kg caster sugar ~ or there abouts

1kg brown sugar ~ or there abouts

1 lemon, juiced and zested

4-5 clean, sterilized glass jars with lids

Method

• Hull the strawberries and wash under cold running water.
• Weigh the prepared strawberries and place into a large pot or preserving pan.
• Add the same amount of sugar as was  the weight of strawberries, balancing it between the caster and the brown.
• Add the juice and zest of the lemon and place the pot on  a low heat, stirring well to begin to incorporate the sugar and the berries.
• Allow to heat gently to fully dissolve the sugar, stirring occasionally.
• Bring the mixture to a rolling boil, and skim off any foam that comes to the surface with a ladle. Discard the foam.
• Allow the jam to boil until the mixture reaches setting point ~ this  should take 7-10 minutes.  You can check for setting point by placing a plate in the freezer for 15 minutes until its REALLY cold. Remove from the freezer and spoon a bit of the jam on to the plate. Wait a minute for the jam to cool slightly and then run your finger through the jam. If the jam leaves a wrinkle on the plate, its ready.
• Remove the pot from the heat and spoon straight away into hot, sterilized jars. Seal confidentially and label artistically!
• If done correctly, this jam will keep for up to a year.

Its been 16 hours and 4 minutes since my last bite.

Hello my name is Bridget and I am a choco-holic… AND LOVING IT!!!

I haven’t always been enamoured by the delights of chocolate consumption, and was more of a jellybean girl for most of my life. But thanks to a recent Chocolate Tour of Sydney that I was fortunate enough to attend, I’ve been caught by the chocolate bug… Hook, line and sinker.

This recipe is a beautiful example of why you should put chocolate on the top of your to do list, because at least you will get one thing done. But, if your worried about maintaining a balanced diet, hold your chocolate in both hands.

Still need more Chocolate? Join me in Sydney for a Chocolate Workshop and fall in love with Cacoa all over again!

The 10-min Chocolate Remarkable Puddings

Ingredients

Makes enough for 6 individual puddings

200g Good quality Rich dark bittersweet chocolate ~ I use one with 70% cocoa solids

4 large free range eggs ~ at room temperature

100g caster sugar

100g unsalted butter

1 Tbs hazelnut liquer

1 Tbs ground hazelnuts

Mascarpone to serve

Procedure

• Preheat the oven on fan cooking 200 C/ 400 F with shelf positioned in the middle of the oven
• Melt together the chocolate and butter on induction setting 2 or in a metal bowl resting over a pot of simmering water. Once the chocolate mixture is smooth and melted through, remove from the heat, add the hazelnut liquer and allow to cool slightly.
• Separate the yolks from the egg whites, and place into separate bowls.
• Whisk the egg whites a cake mixer until they for stiff peaks. This part is important so that our puddings get some nice height.
• Mix together the caster sugar and egg yolks and pour over the chocolate mixture, whisking until smooth.
• Very gently fold in the stiff egg whites, incorporating lightly and quickly. The mixture should still be streaky. Avoid over mixing as you will knock out all the air that was incorporated when the egg whites were whisked and this will prevent the puddings from rising.
• Spoon the mixture into 6 1/2 cup sized ramekins and bake for 10 minutes.
• The puddings should be just cooked on the outside and soft and mellow on the inside.
• Serve immediately with a sprinkle of hazelnuts and a dollop of mascarpone.

One for Taste,  Two for crunch, and three for dunkability.

A biscuit just wasn’t a bisucit unless it had serious hang time in your cup once it was dunked into the steaming brew.

If it softened and fell into your mug too soon, it was given the thumbs down. A few seconds before succumbing to the cup were usually passed by as well. But the biscuit that you could dunk, continue reading the morning paper without even so much as taking a bite, turn the page AND THEN chomp was a serious contender for Ultimate Biscuit Champion or U.B.C.

U.B.C. went to a little wee morsel known in my neck of the woods as “The Gingernut”. It was  the grand cookie contender as it ticked all the boxes when it came time to put the kettle on.

They were ever so tasty ~ a combination of sweet and spicy with  a substanital crunch. The ginger was prominent with a background of treacle for depth of flavor.

Since moving country, I have missed my U.B .C and it wasn’t until a recent Eureka moment over a classic Kiwi Cookbook that I came up with the challenge to create my own Gingernuts.

To get me in the mood I listened to the advertisement above, claiming “There’s no gingernuts taste quite the same, ask for Griffins Gingernuts by name…” Well I beg to differ Griffins…

photo by Ted_major

Gingernut Biscuits slash Cookies

Ingredients

125g unsalted butter ~ softened

50g dark brown sugar

2 Tbs golden syrup ~ warmed

1 Tbs molasses ~ warmed

1 tsp baking soda dissolved in 1 Tbs boiling water

175g plain flour

3  1/2  tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

couple of fine grindings of black pepper

pinch of salt

Methodology

• Cream together the butter, sugar and just warmed golden syrup and molasses. Make sure the mixture is well combined and the butter has been fully incorporated into the sugar and syrup.
• Add the soda dissolved in water and stir in well.
• Sift together the flour, ginger, nutmeg, cinnamon, pepper and salt and mix into the wet ingredients.
• Stir to combine and then turn out on to a large piece of cling film, rolling up to form an even sized sausage. Make sure the cling film tightly covers the “cookie sausage” and leave to harden in the fridge for 2-3 hours.
• Preheat the oven on fan bake 180C/ 350 F
• remove the cling film from the dough and cut the dough into 5mm thick slices. Lay them on a parchment lined cookie tray and brush the tops lightly with cold water. Ensure that the gingernuts aren’t to close to together as they will expand upon cooking
• Bake in the oven for 15-20 minutes. Watch they don’t get to dark as they burn quite easily.
• Leave to cool thoroughly on a wire rack before storing them in an airtight container.
• These biscuits improve with age so if you can leave them for a day before eating them, all the better. If you can’t manage it, I completely understand.

Cheers!

Prost!

Gan bei!

Okole maluna!

Cin cin!

Shucram!

One of my all time favorite online newspapers the ‘ Huffington Post’ has named  me as one of  “10 World Class Chefs on Twitter Who make it Sizzle” in a post by 2morrowknight on the 2nd October 2009.

To be included amongst such an auspicious group of individuals is a true honor and I feel privileged to be able to pass the above link on to you.

I’ll drink to that!

photo by Nicolas.boullosa

The increase in interest of cooking and dining has seen the humble chef lifted to elevations of celebrity status, with the hungry masses hanging off their every turn of the whisk and flip of the pan.

From the depths of our steamy kitchens has arisen celebrity giants that can hold their own on the fluffiest red carpets in the world.

No longer is the dark ‘dungenous’ confines of the commercial kitchen the home of toiling magicians.

They are creating stunning high gloss cookbooks, making entertaining cooking shows with prime time positioning, traveling the world conducting masterclasses and speaking engagements. Nowadays, much to the delight of the millions of tweeters globally, these chefs  have active twitter accounts.

If you love food or even like it slightly, following some..or all of these cooking geniuses will inspire salivation and give you the insider tips on what our favorite food heroes are cooking up today.

Want to follow them all at once? Clink on this link >>  TweepML lists and follow the prompts!

Antonio Carluccio

Twitter ID @CookCarluccio

Web  antonio-carluccio.com

The Godfather Of Italian Gastronomy, Antonio Carluccio is a master craftsmen, lover and fine purveyor of the beautiful cuisine of Italy. He has written 13 cookbooks including  ‘ A passion for Pasta‘ and ‘Carluccio’s Complete Italian Food‘ and has been championing Italian culinary delights for over 50 years.

As well as countless Television appearances including the wildly popular ‘Antonio Carluccio’s Sourthern Italian Feast’ Antonio was given  an Italian knighthood in 1998 and in 2007 was awarded an honorary OBE.

Rick Bayless

Twitter ID @Rick_Bayless

Web rickbayless.com

American Chef Rick Bayless’s commitment to Mexican food has been described by the New York Times as ‘ the greatest contribution to the Mexican table imaginable’

This busy chef and restaurateur has a number of restaurants in Chicago, has written several cookbooks including ‘Mexico- One plate at a time’ where the PBS show of the same name is well into its fifth season.

A committed ambassador of authentic Mexican cuisine, Rick has been awarded many prestigious awards including ‘Chef of the year’ ‘Humanitarian of the year’ and  recently he went head to head with some of the best celebrities chefs in America on Top Chef where he was awarded the grand prize of Top Chef Master in August 2009.

Jamie Oliver

Twitter ID @jamie_oliver

Web jamieoliver.com

We are all familiar with the lovely lad from Essex~ Jamie Oliver with the enduring lisp and bee stung bottom lip. When Jamie leaped on to the stage he took being a celebrity chef into a whole new stratosphere.

With a growing restaurant empire,  multiple books, television shows, live stage shows,The Jamie Magazine and a rather spiffy looking website Jamie’s presence on twitter only solidifies his place as one of the hottest and most sort after celebrity chefs on the planet.

Curtis Stone

Twitter ID @curtis_stone

Web curtisstone.com

According to People magazine, Curtis Stone is one of the sexist men alive! Hailing from Australia this celebrity chef is barnstorming his way across the US with his popular reality cooking show Take home chef.

Curtis cut his teeth as a young apprentice chef in some of the toughest cooking environments in Europe, having spent some of that time in the kitchen of the legendary Marco Pierre White.

As well as cooking shows, Stone has  written several cookbooks and has developed a Curtis Stone range of kitchen equipment.

Stephanie Alexander

Twitter ID @GrowCookEat

Web stephaniealexander.com.au

Stephanie Alexander has been at the heart of Australian cuisine since she opened her first restaurant in 1964.

A campaigner for good quality produce from small thoughtful suppliers, she has been instrumental in teaching us ‘down under’ how to eat.

Stephanie’s most popular book The Cooks Companion sits on  many a kitchen shelf as an inspirational bible of culinary terms and endearments. Stephanie is a pioneer of  good food and has been delighting the public for many years with her stylish and delicious creations.

Her latest book Kitchen Garden Companion is an A-Z encyclopedia of how to best use and cook the glorious crops that can be grown from your own kitchen garden. The book coincides with her work with the Kitchen Garden Foundation where their aim is to promote and encourage a pleasurable outdoor food education for young children.

Raymond Blanc

Twitter ID @Raymond_Blanc

Web raymondblanc.com

Master French Chef Raymond Blanc has been mesmerizing diners of his UK restaurants for over 30 years.

With a slew of Michelin stars, awards, accolades and achievements under his apron strings, Raymond has also found time to write cookery books, star in the highly successful BBC reality cooking series called The Restaurant and operate his own Cooking school.

Self taught Chef Blanc is a firm believer in striving for culinary perfection and is a campaigner for the consumption of healthy food as a core competent to family life. He was Awarded an OBE in 2007 from Her Majesty the Queen  for his services in promoting  culinary excellence.

Andrew Zimmern

Twitter ID @andrewzimmern

Web andrewzimmern.com

Chef, traveler, writer and teacher ~ Andrew Zimmern is in search of crazy and bizarre foods.

Host of the sometimes shocking and always highly entertaining travel/cookery show ‘Bizarre Foods‘ Zimmerman is a man on a mission to track down the unusual.. and eat it. Being the  International spokesperson for Pepto-bismol also helps.

Eating what most people wouldn’t has won him fame and fortune with his first book ‘The Bizarre Truth‘   being  released in September 2009.

Rocco DiSpirito

Twitter ID @roccodispirito

Web roccodispiritio.com

Rocco is a Chef, restaurateur and author hailing from Jamaica in Queens. With a strong Italian family up bringing, Rocco injects  Italian flair into his comfort driven  food creations.

DiSpiritio shot to fame from the kitchen of his 3 star New York City restaurant and since went on to star in the reality show ‘The restaurant’ which won him international stardom.

The author of 5 cookbooks and the receiver of many prestigious awards and accolades for his exciting and genuine brand of cooking.

Cat Cora

Twitter ID @catcora

Web catcoracooks.com

Cat made television history in 2005 as the first and only female Iron Chef in kitchen stadium on the ever popular Iron Chef America after making her TV debut 6 years earlier on food networks Melting Pot.

Cora has written several cookbooks and also operates a number of restaurants with her latest acquisition being Kouzinna at Walt Disney World.

Cat  loves  sharing her culinary knowledge and was given the honor of ‘Teacher of the year’ from Bon Apetit Magazine to which she also became Executive chef for the same publication.

As well as operating and overseeing her expanding empire, Cat is the founder and president of ‘Chefs for humanity’ which is an alliance of culinary professionals giving humanitarian aid to help reduce hunger across the world.

Luke Mangan

Twitter ID @lukewmangan

Web lukemangan.com

Luke Mangan is an Australian boy with an impressive portfolio of restaurants spanning the globe from Tokyo to San Francisco. Chef, Author and television star, Mangan is one of Australia’s best known exports.

Luke is due to release his latest cookbook ‘At home and in the mood’ in November 2009 after successfully releasing his own product range- ‘Luke Managan Providores’

Luke travels constantly to meet the demands of his busy international business interests but still finds time to devote his culinary skills to several charitable organizations including The starlight foundation, The Royal Children’s Hospital and The James Beard Foundation.

I bend down to retrieve a crumpled black cocktail dress from my bedroom floor, left unceremoniously in a heap at one o’clock in the morning after arriving home from dinner at Tetsuya Wakuda‘s iconic Sydney restaurant- so aptly named Tetsuya’s.

As I pick up my little black dress I inhale deeply  hoping to pick up some residual aromas of last night’s  ocean trout confit, twice cooked spatchcock, tender wagyu or tuna sashimi. Alas, only the sweet smell of Gucci Gold Parfum still lingers on its fabric.

My dream date with one of the best Chefs in world was an evening to remember, and I’m not just talking about the food!

The night started with a glass of Pol Roger at the Electrolux showroom in Sydney as a small group of hungry individuals await the arrival of Masterchef Tetsuya.

Masterchef Tetsuya Wakuda

We had been invited by the glorious people of Electrolux to attend an intimate masterclass with the world renowned chef, where he would be demonstrating a number of dishes that has made him one of the most  popular chefs amongst the  food faithful for over 20 years.

A humble and unassuming white Chef jacket clad Tetsuya enters the showroom and smiles shyly as we are individually introduced to the maestro.

I was humbled and honored to be introduced as a Chef and fellow cooking demonstrator to which Tetsuya promptly pulls me center stage with him to cook  scrambled eggs.

Being asked to cook by a great master is like an i- phone developer discussing design with Steve Jobs or an inspiration lover discussing the secrets and virtues of happiness with Deepak Chopra.

Bridget cooks for Tetsuya

Once I had floated down from Cloud 9… having just cooked an egg dish for one of the best chefs in the world, I was able to partake in a series of exceptional tasting plates, prepared before our very eyes by this  cooking genius.

We sampled scrambled eggs with spanner crab and ricotta, an utterly delicious chicken tagine with perfectly cubed pieces of preserved lemon on a date and scallion couscous.

A stunningly simple boiled egg, cooked gently for 30 minutes until the egg was just set and then dropped into a ceramic cup and topped with a generous helping of Avruga caviar and finely dissected chives. So unspoilt and perfect was this dish, that I had to catch my breath at its sheer simplicity.

The finished dish of Kingfish Sashimi

Cooking with chopsticks.. The Kingfish Sashimi

Tetsuya then skillfully plated for us an exquisite kingfish sashimi dish, topped with many layers of micro greens, julienne of chilli, garlic and ginger with a mirin and sesame dressing so evenly balanced and wonderfully executed.

Thanks to the safety and precision of induction cooking, Tetsuya was able to demonstrate for us how he can bring  dashi stock to the boil in a paper filter sitting in a woven basket in preparation for a wonderful Shabu shabu of Wagyu beef.

Tetsuya describes the ease of cooking on an induction cooktop

Cooking dashi stock for a shabu shabu in a wooven basket

Tetsuya prepares a delicious chicken tagine with couscous

Tetsyua delighted and amazed with his control and precision as dish after dish of delectable morsels were handed out to a grateful audience.

None  more so than his signature dish of Confit of Ocean Trout that Tetsuya said was his “domestic version”.

Carefully ‘ticking over’ on the induction cooktop, he placed a pan full of aromatic herbs and spices topped with a slurry of olive oil. So gently was he heating this preparation that he was able to place his hand around the sides of the pan to demonstrate its delicate cooking nature.

Into the pan he carefully slid in slices of Petuna ocean trout which he then left to complete the slow cooking process that has made this dish his most popular and  famous throughout the world.

Tetsuya shows how a gentle heat is needed for the ocean trout

Removing the tender slices of cooked fish from the pan

Tetsuya adminsters the final touches of chives and konbu

One small bite is all it takes to be transported into a world of taste and texture sensations where chewing is not necessary as the fish melts deliciously like a block of dark chocolate on your tongue.

Its seductive yet comforting flavours intermingle on your palate with a wonderfully long silky finish. I try not to gobble my piece too quickly as I don’t wish this sensation to finish before I am ready.

This humble cooking magician, asks us if it tastes okay… I find myself unable to reply as I’m having an outer body experience…

My trip back down to earth was a quick one as Tetsuya rounded off the masterclass with a crispy curry spiced tempura prawn which was ever so light and juicy, made even more special by Tetsuya graciously accepting our requests to have photos taken with him for our scrapbooks and staff room walls.

Audrey and Baha from Electrolux with Tetsuya

The lovely Helen from Winnings Crows Nest

Peter from Appliances Online with Tetsuya

Despite what has already been a memorable evening of food and fun with Tetsuya, our evening has only just began as we are whisked away in Limousines to dine further at Australia’s #1 restaurant and one of the Top 10 restaurants in the world ~ Tetsuya’s.

We are inspired and delighted with a degustation menu of 12 courses all expertly prepared by this master craftsmen who has made our night unforgettable.

Superbly matched with a selection of the finest wines and sake, our senses are delicately introduced course by course to an artist’s culinary canvas.

Terrine of Queensland spanner crab with an avocado soup, Sweet caramelised cannellini beans with mascarpone and beautifully marbled wagyu beef rolls with lime and wasabi. The air was perfumed with the aroma of understanding and respect for produce and flavors that Tetsuya so wonderfully captures in his thoughtfully created dishes.

A dessert course of lightly set Chai bavarois was slurped back with much gusto and the ‘bending of necks’ to get the last drop of nectar from its earthly confines, while I was tempted to lick my plate clean when confronted with a perfectly balanced chocolate chiboust with lemon curd and coffee marshmallow.

The Japanese have a word to describe what they have discovered to be the 5th element in taste- Umami which leads to an explanation of unexplained deliciousness, balance and savouriness. A taste sensation that when done right and done well  creates a craving and longing in the back of ones throat that cries out to be quenched.

Tetsuya’s food is Umami, and the pleasure of sharing the evening with such a gentleman of the culinary world was an honor. Moreover, to have the opportunity to share a few giggles with the great man while he observed me cook and entertain the crowd- Magic.

どうもありがとう。 Dōmo arigatō

Terrine of Queensland spanner crab with an avocado soup

Sashimi of yellow fin tuna with ginger and wasabi and micro greens

Confit of ocean trout with konbu, apple & daikon and seasonal green salad

Twice cooked spatchcock with foie gras, sweetbreads and morels

Wagyu beef with lime and wasabi on a potato and garlic gratin

Cannellini beans with mascarpone and a caramel sauce

Tetsuya style Strawberry shortcake with vanilla bean ice cream

Chocolate Chiboust with lemon curd and marshmellows

Petit four selection of green tea marshmellow, macaroon and rum baba

Captains log… Stargate 4.

The latest installment of this great Chocolate circumnavigation of the globe finds us sweeping through uncharted skies.

Chocolate. Funky?

‘You must be kidding me’, you say. Oh, I couldn’t possibly me more excited to share these recipes with you!

After much salivation and smacking of lips, I have successfully compiled a list of 9 wonders of the chocolate universe, slightly left field, unusual and rather unique.

So to boldly go where no foodie has gone before, try one or try them all! Send the link to your friends and tempt them too with a little chocolate appreciation.

Looking for more chocolate recipes?

To have your cake and eat it too, try 21 of the best  Chocolate cake recipes.

Chocolate Cookies anyone? I have gathered for you a list of 15 fantastic chocolate cookie and biscuit recipes.

For lovers of chocolate and ice cream, you wont want to miss 12 “hot” chocolate ice cream recipes for bookmarking!

Bananas. Chocolate. BBQ. from On Food and Wine

Churro with hot chocolate from Eating Club Vancover

3 minute chocolate cake miracle from The Internet Chef

2 ingredients chocolate mousse from Just Cook It

Special Chocolate covered blueberries from 5 Star Foodie

Chunky double chocolate cheerios from Greedy Gourmet

Chocolate pasta with raspberries from Taste Buddies

Ever so yummy-Seroms inside out smores from Clumbsy Cookie

Ice-cream is exquisite – what a pity it isn’t illegal...
Voltaire (Francois Marie Arouet) (1694-1778)
French philosopher.

Your timing couldn’t be better.

You have joined me on a silky chocolate journey that takes in all the beautifully glorious chocolate recipe posts that swim seductively past me in my twitter stream.

I began this Salute to the Chocolate Gods with a post I did last week entitled 21 Twitalicous Chocolate Cake Recipes You Need To Try followed smartly by the next installment so named 15 Twitarific Chocolate Cookie and Biscuit Recipes for Bookmarking

Today’s chocolate episode is a hot little favorite of mine, inspired by my significant other @iconic88 who happens to love the stuff!

Ice cream, ice cream, we all scream for ice cream and combine our love for the cool stuff with our somewhat addictive tendencies towards chocolate and you have a match made in heaven.

Listed below are 12 super star ice cream and cool things recipes from some of the webs finest food bloggers… Enjoy!

Dreamy and Creamy Chocolate Semifreddo by I Shot The Chef

Salted Choc Peanut & Pistachio Ice cream by Canelle et Vanille

Agave Choc Peanut Butter Ice cream by We (heart) Food

Super Easy and delicious Stracciatella Gelato by She Simmers

Banana and Chocolate Frozen Yogurt by Bitchin Camero

Ice Cream Resse Whoppers by Whats Cooking in the Orange Kitchen

Chocolate Spice Praline Ice Cream by Pastry Studio

Chocolate Ice Cream Sandwich by One Ordinary Day

Chocolate Chip Mint Ice Cream Pie by Real Mom Kitchen

Dairy Free and Delicious Chocolate Sherbet by David Lebovitz

Chocolate Peanut Butter Ice Cream by The Craving Chronicles

Glorious Chocolate Ice Cream Cupcakes by The Sweetest Kitchen