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 humble oyster.
the metaphor for patience. a idea of perfection as a result of coercement, ebb and flow. such beauty.
embodies perfection in nurturing, sensuality and minimalism. all things important in life.
lifes breath in fact. only from the sea. water. the taste of the salt. the sea.
an oyster is male and female…has high levels of testosterone and provides also zinc iron calcium, selenium and vitamins A and B12……
which makes it even sexier.
i love purity. so for me off the rocks, on ice, lemon……done
we are still in summer here and its march. beach, drinks, fresh food. And with that comes some classic Australian dining. Something we do really well here in Australia is fish and chips. the Brits would argue but bugger them…..a light batter made with beer and self raising flour, it gently coats our most gorgeous seafood. its crunchy, its soft, its salty…all those great things.grab some lemons off the tree and a beer from the fridge and its a cracker!…
Here i get the classic and do a cheeky twist……sometimes i don’t want everything fried so i keep the rest of the meal fresh ad chilled. a good bit of crunch with some big flavour snaps. and do a quick lobster fry with egg white mayo and some sweet pickled onion wedge.bringing some of my old faves back, as an idea, i serve it with an iceberg lettuce wedge with cold crispy apple and a red miso drip and some cheeky smashed potatoes with salt, olive oil and kaffir lime leaf….and its a sweet dreamy lunch or dinner…….so simple and so easy.
lobster fry, egg white mayo, sweet pickled onion, home grown green lemons off the tree
chilled iceberg wedge, shredded granny smiths, red miso drip
potato, salted first virgin olive oil, kaffir lime leaf chop
isn’t this the freshest most delicious lunch/dinner ever???
lobster: pull the meat out of two halves of a large uncooked lobster. using one cup of self raising flour, whip till a paste with a good beer or cider. plunge pieces into very hot oil till crispy (do a test for the batter. if its too thick add more beer, if too thin add more flour). blend a good mayo with the white of two boiled eggs andd some salt. cut a rough wedge of white onion and soak for 30 mins in white balsamic thats has had a good pinch of icing sugar mixed through it or a good dash of agave nectar. serve hot.
iceberg wedge: cut a quarter wedge of iceberg for each person. finely shred some cold granny smith apple and put on top. drip a dressing made off 1 teaspoon of good red miso with 2 tablespoons extra virgin olive oil, and a dash of white balsamic. bring up the sweetness with a pinch of icing sugar or a dash of agave nectar.
potatoes: boil 2 large peeled and chopped desires. strain and chill. cut up 6 kaffir lime leaves and in a bowl stir to mix well, the potatoes and a good splash of extra virgin olive, a good crack of pepper and a very good pinch of salt (i like my potatoes salty). serve chilled.
i like my fish and potatoes salty. we grind our salt in a mortar and pestle. i buy hand harvested coarse celtic sea salt….it actually tastes sea watery…
– oh and add chilli and a smash and lick of lemon or lime anywhere. i want to eat this now…..
the wild with garnish cookbooks are available on amazon/kindle…..easy recipes, no fuss instructions, delicious ideas, simple and gorgeous food… i promise!!
to get to them quickly cut and paste this to get there!! all seasons, all times of day…even ideas for men when they are being men!!!
Lots of Love and cooking!!!
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
its summer down here is Australia. here is a delicious light brunchy summer menu. so simple and easy to make, concentrating on fresh market garden vegetables and pure eggs and yoghurt. its a gentle time of year!!
garden salad feta in parsley, and frest duck eggs
just a delicious fresh garden salad for warm days. boil 2 duck eggs till hard. slice across the bias some small carrots and slice some cucumbers down the lenthg with a potato peeler. form some soft feta into balls and roll in parsley. assemble on plate using a cut duck egg as the focus. sprinkle with olive oil, white onion oil (oil steeped in a wedge of white onion) and some white balsamic. i do like to eat the eggs warm but its up to you. i also like a slop of mayo…mmmm….
courgette tart with caramelised onions, ricotta and cheddar
little bombs of deliciousness. i bake these for a cafe every day. they have a gorgeous centre of caramelised onion which is hidden.
peel 2 zucchinis with a potato peeler. cut 2 pieces square of shortcrust. place the pastry in 2 tins which are oiled up. make circles with the strips. fry with a splash of white vinegar and a teaspoon of icing sugar, 1 finely cut onion. cook till brown. place the mixture into bottom of pastry lined dish. put a blog of ricotta, a handful of grated cheddar, and top with a small round of zucchini. fill the pastries up with 2 eggs whipped with a pinch of salt and 1/2 cup cream. cook at 160 for 30 minutes. eat hot with oiled parsley and lots of pepper
mango cheeks, yellow box honey, vanilla sugar frozen yoghurt
so simple and so fresh. i mix a full tub of greek yoghurt (approx 2 cups) with 2 tablespoons vanilla sugar, and a splash of vanilla syrup. (i do like it to be spiky). swirl it around. place a sheet of greaseproof paper in a small tin and put the yoghurt in. drip yellow box honey over it. freeze till it becomes less runny. (approx 2 hours). in a gorgeous glass put a cut mango cheek in and a large spoonful of the yoghurt. drip honey over it and serve. (i do like to chill my glasses). decorate with flowers.
i make this salad for Alimentari (car william and paddington streets, paddington sydney). it runs out the door. this gorgeous salad is a really pure event. nothing but, shrooms, basil, micro upland cress, parmesan powder lemon and oil….oh and my favourite. fregola. …little bombs of bliss…..
fregola with mushrooms, lemon flavours , parmesan powder, basil and cress
this recipe is ridiculously easy…….. easy and fresh food is something we love. fregola is the gorgeous of pastas. little delicate and gorgeous it is perfect for a gentle salad that is a little bit different but very fresh.
i do this by the bag of fregola.
boil i bag of fregola till al dente. rinse in cold water till cool.put in a big bowl. slice 6 large button mushrooms and 1 small onion finely into slices and drip olive oil and sprinkle salt over. heat a frypan till really hot. drop the shrooms in and turn off letting them cook but cool at the same time. don’t stir. when cool put in with the fregola with: grated lemon rind from 1 lemon and then squeeze the juice in, 1 handful baby basil leaves, 1/2 cup really fine grated parmesan, 1/2 cup extra virgin olive oil. stir and put into bowl. season op with pepper and sprinkle more parmesan some more baby basil leaves, and some upland cress.
amazing with a roast chicken or just on its own. enjoy!
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?
eggs are one of my favourite foods and have a certain feeling of nurture and yumminess. from a thumb in the mouth soft and squishy sandwich to comforting frittata, a spa salad, and a ridiculously good slow cooked hash or a sweet broth with a crispy fried egg on top that cracks and oozes into the dish when broken…….i am sort of always wondering what i can put an egg in or on top off.…..
when i had “Pond” restaurant with Guillaume we had a very high profile client that demanded an egg with his beef and merlot jus. Guillaume flatly refused and after some major to and froing back from the dining room to the kitchen, the well heeled patron went out and bought a cheeky half dozen and demanded he cook it himself. there were some interesting words spoken but the patron won…very funny. sort of…..
here are some dishes that i have made over the last two years that reflect what i like to use eggs in. of course there are a million ideas. and ill list some more at the end of this post…….
soft egg sandwiches with egg white mayonnaise
i buy one white sliced loaf and get it sliced lengthways. boil 1 dozen eggs till hard (10m mins.) peel the eggs and use 1 of the white to mix in with 1 cup good mayonnaise. add a squeeze of lemon juice salt and pepper to taste and then add the mayo to this and squish with a fork, so the mixture is lumpy but not massively. spread on half the slices and top with the other. cut the crusts off and cut into 6 sandwiches cutting across going half then into thirds. (make sense?) being gentle not to squash them. serve chilled on a platter in a row. gorgeous..
lazy susans with a micro green olive salad
ignore the lazy connotation…even if my name is susan. i have cooked these for my children since the first day they took breath. I’ve just made in adults food. cut 2 thick slices of wholemeal or sourdough and cut the crusts off. dig a little hole out of the middle. drizzle some olive oil in a pan and cook one side of the bead, and crack an egg into the hole. whilst its cooking, make a little salad of micro greens, celery, witlof, leeks, and finely sliced green onions. sprinkle the egg with salt and pepper and turn it over. cook for a second longer and take off ensuing the the egg stays soft. place on plate, sprinkle with salad on a corner and drizzle with olive oil.
Note: i do stuff sour cream or ricotta in there too….yum!
fiorre de latte with lemon oil, egg white and nasrturniums
this is a really sexy dish. i do it all the time as a drinks thing. cut the cheese into slices. boil an egg and smash it into pieces. turn the cheese into a flower by curling them into a circle. put the smashed egg onto a platter and curl the cheese around it. sprinkle some cut up white onion, drizzle some olive oil, some lemon juice and place nasturtiums all over it.
boiled eggs with celery salt and asparagus
another great dish. perfect with a roast chicken with aoli and walnuts.
boil 2 eggs, steam some asparagus till still crunchy. cut the eggs in halves and place on top of asparagus in a bowl with paper in it. sprinkle celery salt and pepper over it and top with some herbs or micro leaves. lastly drizzle some garlic or plain olive oil over the dish.. serves 2
lamb hash, pan juices, crispy olive oil egg and onions
in a large oven crock pot, place a shoulder of lamb with 2 cups of beer, 1 cup brown sugar, and 1/2 cup maple sugar and 1 chilli. salt and pepper the death out out of it and seal with the lid and cook for 3 hours on 200C. using a fork strip the meat away from the bone and let it sit. crispy fry 2 eggs in a shallow puddle if good extra virgin olive oil sunny side up. chop up a small handful of onions. place the meat on the bottom of a shallow bowl and put the egg on top. spoon the juices around the bowl with a sprinkle of the onions. serves 2 and them some with the lamb.
a salad of radicchio, peas, smoked trout, lemon, and a soft boiled egg.
i think this was the first dish i ever blogged. i was in a hotel room in Auckland working on a fashion shoot, trying to get over a month of hard core deli, extreme pizza and steak eating in new york. i went for this for the cleanse. it worked a treat. new zealand smoked trout, nothing finer.
soft boil an egg (2-3 mins). hold in shell. put onto the plate 1 handful finely sliced radicchio, some baby peas, 1/2 cup flaked smoked trout and some grated lemon rind. peel and cut open the egg in the middle. squeeze lemon juice and olive oil all over it.
root vegetable broth, micro basil, peppered fried egg
another dish that makes me feel amazing. crack the egg into the broth and slurp away. incredible for hangovers. i promise…..
boil 1 parsnip, 1 carrot, 1 white onion, and 1 turnip with 2 vegan vegetable stock cubes and 2 cups water. strain, and boil down by half. crispy fry an egg in a shallow puddle of good olive oil with a generous spray of cracked pepper in a really hot pan so it crisps up fast and doesn’t lose its runny value in the yolk. place a deep puddle of broth in a bowl and submerge the egg on top. sprinkle with micro basil or anything fragrant and herbaceous.
potato and shrimp frittata
heaven. quite simply. i have a small spring form baking tin. i line it in greaseproof and get the dish under way. line the bottom with sliced boiled potatoes, then a layer of cooked small shrimps, some salt and pepper, some mixed cheese, and then crack two eggs on top. make a mixture of 1 egg with a splash of cream and some thumb twigs. stir and pour that over filling up the tin. bake till firm about 30 minutes on low 150C. eat immediately on its own with some tomatoes melted in unsalted butter in a pan or a small salad of leaves a splash of oil and balsamic with some smoked salmon. also a good splurge of ricotta chopped parsley and a squeeze of lemon is great with this also.
i think its time i described how i do recipes…..i don’t really. this is not a site for complication or stress. i like my food to be easy . i don’t use recipes really because i don’t really cook anything that needs them. i use ingredients and just let the flavours and my taste flourish. so really its a little free form and a little loose. i am sorry but i promise it works and it releases you from the prison of measurements in small doses. i use cups and tablespoons and stuff but only broadly. admittedly this is difficult to grasp but lets use some easy examples to set my story straight…….
soy tamarind spatchcock with sweet zucchini shred
cut up 2 spatchcocks removing the spine and into 4 pieces each. soak for 1 hr in 1 tablespoon tamari and 1 tablespoon tamarind paste. roast with a few extra small tomatoes in hot oven 250C till dark, turning all the time. with a potato peeler shred 2 zucchinis lengthways. soak for 30 minutes in a mixture of white balsamic and icing sugar. (you can add some chilli here is you like). make a circle with the zucchinis and place 4 pieces in each circle and a piece of tomato on top. drip olive oil and lemon juice around the outside. serve with rice that has grated ginger and salt and pepper in it and some fresh greek yoghurt and finely cut mint.
i encourage people to taste their food. its not me being lazy with the recipes, its paying respect to the people cooking and getting them back into really bonding with their food and getting back to the old days when food was easy but amazing. i get everything is fast and driven by measurements but it doesn’t have to be the rule. why can’t we have some food that requires less but tastes awesome.
this is where i come in…if you use fresh and simple ingredients, you don’t need very much to play with. you already have the fun on the plate….another example
celery and cheddar puddle with cheddar rye and celery salt
in a pot boil gently for 30 minutes, 2 cups of cut celery and 2 cups of good vegetable stock. at the end add 1 cup of cheddar cheese. melt and transfer to the blender. blend until creamy. do not season.
using a great rye loaf, cut into 1 inch slabs and toast on one side and sprinkle the other side with cheddar and toast until bubbling. serve the soup with the toast not top with some batons of celery. sprinkle with celery salt and cracked pepper.
ok…its really easy to keep adding flavour to dishes but its really hard to pair back. this is my philosophy. dig into taste and texture and it won’t change the base of what you are eating. playing with combinations is the fun here. another example.
beer and brown sugar ribs with melted tomatoes and burnt onions
soak 1 full set ribs in enough beer that it just melts 2 cups of brown sugar into a paste. rub onto a set of pork ribs and sit for 2 hours. bake on high until brown qat 250C. at the same time place face down 2 cut up spanish onions. they should burn around the edges but also caramelise as well. in a pot just warm and melt 1 cup of halved baby tomatoes with a sprinkle of salt and some thyme twigs.
serve the ribs with onions and tomatoes and a fork. some aoli would be sexy here too. should serve two depending on appetite. my animal of a son would eat all of this so double or triple as you go. my son eats these with his hands and wields a fork around at the same time. white bread with onions and tomatoes and mayonnaise is extremely awesome.
lastly something sweet. again, nothing complicated but just flavour and texture playing on cold, sweet and crunch….
candied almonds, strawberries and cinnamon cream, and mint
wash and chill 5 strawberries each person. toss 1 cup of almonds in 1 cup brown sugar that has been melted with a drop or two of red food colouring. single them out and . bake in an oven on greaseproof paper till crusty. whisk 1 carton of cream till stiff adding a drop of vanilla, 1 tablespoon of icing sugar, and a pinch of cinnamon. serve in a glass with the strawberries on the bottom, then the cream with the almonds and some extra strawberries on the top. chill the whole thing down. top with a sprig of mint.