i think we have finally moved from www.wildwithgarnish.wordpress.com….i hope everyone is enjoying the cooler layout and the story lines in pictures. i am loving it and am determined to publish better and more composite stories…. again thank you to all who have been following me for two years and i hope we have more fun…..!
i am in New York to see my directing reps and plan to show you some pics of the gorgeous food I’ve been cooking with my friend Tana who is training at Flinders Lane in the East Village with a really cool Australian chef Chris Rendell….Modern Australian cuisine and so delicious.com i had their sausage rolls with sambal mayo yesterday and was blown away…….especially as an australian….goes straight to the heart for me…childhood to adulthood…there are some foods that bring you straight home…and its sausage rolls for me….anyway check it out…. http://www.flinderslane-nyc.com
Tana and i worked her fridge the other night. buying up before i arrived in NYC she had some gorgeous friends over and we workshopped the fridge down to some gorgeous sides and a really cool rib eye….it follows
roasted and collapsed pure tomatoes, garlic shoots, ground red onion, lemon butter
vinegar soaked eggplant in biscuit crust with sweet white miso mirin
hommous, dry fry of chive and corn, cumin dust and sour shallots
fast roasted eggplant stuffed with hot mushroom salad
sprouts in ponzu, tomatillo, pepper and cucumber shred stack
green shred (asian cabbage hearts and leaves, celery, cilantro root, mint) with 3 vinegars and tamari
mozzarella, yellow beets and basil salad, with green chilli, beet fast fry and green apple oil
we also had the butter on our rare rib eye but had had too much red by then…..ooooooops…!
we sat down with friends ate everything at once…the most perfect selection of cool defined flavours that rock the palette but don’t assault……the rib-eye was last on the table and there was no time to photograph…..we just had to eat….my bad?
you can imagine how much fun it is to work with someone who has your mind for adventure with food. most of these ideas were Tana driven and then i would slash a dressing or alter the shape of the vegetable, or stack the salad ingredients up against each other instead of mixing and tossing………she loves to play with shapes and order like me….the best…..
this food is so ‘wildwithgarnish’…smooth, random, delicious, fun and free…….who says there are rules….?
the opera house sydney australia
I’ve been every where man! and its true…at least all the way around Australia……I’ve been shooting Virgin Tourism with Tourism Australia and we did 14 locations in 18 days…..unbelievable tour of what gorgeous things this country has on offer…not just as a tourist but food and wine! we went to Montalto Winery on the Mornington Peninsula, Bruny island Cheese and Get shucked on Bruny Island, Chow in Darwin, Frasers in Perth and many many other places of physical but also culinary beauty. Fresh gorgeous resources right here is Australia….im committing to show it all!
luna park sydney australia
I truly had an epiphany about the food this place and i feel i should showcase more of what this massive untouched gem of a country has on offer….for me to cook and also to visit……I’m going to be going to the US a lot more as well….ive singed up as a director with Giraldi media in New York to shoot beauty and food commercials and i plan to do some cooking with my gorgeous friend Tana Hardwick….we will extend my cooking and private chef work into New York….
so excited about this year…I’m going to go super nuts with the photography as well….some fine art food pics for buildings and hotels in on the cards as well……some more cookbooks (apart from the 7 on Kindle/Amazon) and some more of everything….more more more!!!
so to do a late kick off for 2014 here we go!!!
‘the toaster’ sydney harbour australia
i am really lucky. i have two jobs. three if you count my beautiful babies and being their mummy. i am private chef and cinematographer. i have done both for 30 years. its only the last couple of years that i started documenting my travels and the wonderful treats that i experience along the way. it is an education to travel and dine, and every country and every cuisine and the dining experience there, fuses my food back home with ideas and modernisms.
wild with garnish means all of this. madness with extra…..
this blog is a vechile for me to show and express both, the food and the photography study whilst i am there.
this is singapore recently. i went there to direct and shoot a vaseline commercial. i spent a lot of time in the hawker markets, watching them make the noodles, and the creation of food there everyday. i am obsessed and i love it.
when i am in production or shooting. we go and eat everywhere. the producer and team normally with me. however when the shoot is over and i am in post production and editing i am normally on my own and that when i get to explore.
and this is Bangkok….so incredible and an endless journey into flavour and fragrance. there is something about that incredible heat and the tanginess and bite of the chilli. its so compelling.
i do have a weak spot for asian food. i am a little obsessed and find every dish every time, incredible. simple executions, fresh food, fragrance and fragrance on top of that.
my love of food and the possibilities keep me thinking all day every day. it can get a bit weird…but who cares…right?
i have just spent the last few months shooting mad helicopter work in new zealand and i had the brilliant coincidence of being there for the bluff oysters. being a sydney-file i am biased towards the sydney rock, but i have to say, these are incredible.
they are not small, not big, less sea watery in flavour, but really creamy and pert. deliciously semi chewy but slippery and fresh. i am a huge fan. my location scout harry and i went to this gorgeous restaurant for lunch and dinner and had them both times. natural and tempura. incredible, addictive, everything.
i have been waiting a long time to eat a bluff oyster. australians guard their sydney rocks viciously but the new zealanders protect bluffs like their children.
harvested only between march and august in the Foveaux strait near the town of Bluff. a parasite knocked out approximately a billion of them between 2000 and 2003 so the harvesters have been limiting the catch since then to aid the revival. so they are not massively available. soooo, lucky for me i hit the right time and had them. incredible, and unforgettable.
also to note: we had them at the restaurant in queens town, Botswana Butchery. also delicious. fantastic New Zealand food. 17 marine parade, queens town. +6434426994
Baccamotto Osteria is my favourite dining of choice in sydney. i don’t normally do reviews but i am going to have to with this one.i have been here many times now, lunch and dinner and it is still amazing. i am travelling and working at the moment and i miss my children and i miss this restaurant. well mainly the children…but anyway…..
owned by mauro marcucci and michael stevens, chef valerio boncompagni and designed by chris connell it has everything i need in an italian restaurant. made in house is the key here. gorgeous cannelloni, pickled onions, flat bread, liver puree, homemade foccaccia. plus the food is remarkably simple but cooked incredibly well. octopus tentacle has been tickled and teased so that is this single taste sensation nestled into a warm nest of potato. try giving any one anything of this dish. i have stolen most of everyone’s tart but gorgeously sweet baby onions with garlic rubbed toasts, and hoarded the proscuitto with flat bread. significantly though, i am obsessed with the pork chop with white beans. every time, and failsafe. a modest but cranking pork chop rubbed in coriander seeds, crisped up and served on warm simple beans. oh…my…god. a smart raddichhio, orange and olive salad sprayed with good olive oil and sprinkled with salt and I’m done. others have had the salmon, the lamb etc but the main stealing goes to the cannelloni with fresh ricotta and nettles. if i wasn’t so obsessed with the pork chop i would have the cannelloni but I’m too loyal and my breath quickens as it comes to the table. there was a remarkable custard tart to finish which we gave the baker a standing ovation for and my favourite, a simple washed rind goats cheese which we fought over viciously.
it is a small menu, which i love, the pasta is always perfect (the risotto with gamberi, ricotta and orange was a mind blast), they don’t serve too much bread, which i love, and it is not overcrowded and noisy, which i love. oh and the wine list is perfect, and it wasn’t expensive, ($60 per head for main, wine and cheese), which i love. Perfect dining
HOT TIP: have an aperol with prosceco and green olive to start. you will be the life of the party. i promise.
212 riley street Darlinghurst. ring to book. +612 92155140. great with big tables, drinks with the girls, or an intimate dinner. streamlined, busy, gorgeous. feels a bit new york but gorgeous dining in Sydney…..and i love that……