its been too long….susan stitt food and wild with garnish enters a new universe.
ive been going nuts, doing EVERYTHING – cooking for some really cool people, working at Alimentari, shooting TV commercials overseas, smashing food, making art, pitching on jobs, travelling, writing book proposals for New York, (crossing fingers).
it feels like a new beginning and i want my blog to reflect this…..
this new beginning will have pics from all my activities, travels, behind the scenes on my food jobs, exciting news, and write ups on my fave restaurants. AND I’m going to make some really cool original food, which is my FAVE thing to do above all……
susan stitt food and wild with garnish goes ballistic into the future. woo hoo
do me a favour and like my page, send it around and let me know if you need any cool ideas to make your food world extreme. ingredients, dinners, menus, anything.
I’ve got some cool business ideas too…..
lets get this party started
enjoy my breakfast
luxury + salmon……
omega 3’s rock my world…… simple steamed, raw, smoked, poached, roasted. crispy skinned.
….. i like to surround with flavours that bring out, not hide. sweet kisses of sweet, sour, crunch, fleshy, smooth.
sweet smoked salmon, pears, pear emulsion, mirin soaked tuna belly, maple soy peanuts, fragrances
its great to think that the elements can shine in a refined salad….
…. home smoked salmon fillet finely sliced and soaked in white balsamic….but only just…
…. sweet pears whipped in my Brevile food processor with olive oil and white balsamic till smooth
…. some delicate tuna belly slow soaked in horseradish and mirin
…. the elegant crunch and snap of some maple soy nuts
…. gentle tickle with baby lettuces and parsley
…. drip some vinegar and olive oil to wet up the base of the plate
this salad…..is the essence of low-fi luxury.
please check out my food website – www.susanstittfood.com. it is a body of work by me and covers all of what i do in food. (www.susanstitt.com.au is my general cinematography)
susanstittfood.com has my gorgeous pics, press, menus, books, tv commercials and all things MY food.
enjoy the journey – here is the video that i shot and directed for susanstittfoood that signatures the site. the beautiful karen and ruby cotton gave me their everything and for that i am very grateful……
i am in new york and its just me to go to Eataly on 23rd and 5th and buy vegetables and shoot them….i actually start with the making and eating of buffalo mozzarella, i peruse the cookbooks and the incredible meat section (i have a piece of pork belly we are cooking tomorrow that is currently resting in spices – (more to come)…..anyway i then try really hard not to smash the pork sandwich in the rotisserie section……i buy weird pasta then i meander through the cheese and salumi, and settle into the vegetables…..
i did actually go for the purples and deep mauves because it was cold outside….and i was randomly thinking palette…..
i do love the way violets and purples caress my senses. being the highest chakra as a colour, it is a wellbeing creature of colour….. warmth, depth of mood, emotion value and common sense is how this colour makes me feel…. when i lifted my camera and shot the first frame, it was still set on daylight, and it made sense to continue in that vibe……i play and tinker bringing sense and reason to the vegetables ethic, but then i love to sway off and drive it into the sensual home of feeling and emotion that holds firm for me…
art for arts sake……
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!!!