Yesterday, i woke up at 8 am excited to go to masterchef live which was at the Hordern Pavilion. When we got there at 10:30, we had to wait 30 minutes for the gate to open. It wasn't boring for me because it built up suspense for the day. Some famous people walked here and there. Matt Moran, Billy, Hayden. At 11, the gates opened and i rushed to where i was suppose to go. The section for the Sunday telegraph winners. When i got there, i was dissapointed because apparently, it was for little kids. I felt so stupid. HAHAHAHA. But i waited there anyway to take a photo with Adriano Zumbo. Ended up waiting 40 minutes... When i called him, he looked at me and smiled then asked him for a photo! I was so happy! After that, me and my cousins walked around looking for any cooking classes we could take. Sadly, they were all full... I really wanted to do the flambe class but apparently you have to be over 16.. When walking around, we saw jay from masterchef and asked if we can take a photo. Nothing much happened after that. We did get into a class where we had to make black sesame dumplings with ginger syrup. It was pretty nice in my perception. After that, we walked around some more and ended up going home.
Today i went to kelvins house to make some food for them! There was MATTHEW, KEVIN harley, simon, winston, kelvin, harry, jandy, michael vo, henry and egg. Started off making the smoked salmon and prawn ravioli with a mushroom veloute. The sauce, i created myself with the ingredients i had! It was pretty nice! I couldnt really bothered making the pasta dough for the ravioli so i made it using wonton sheets! After making it, everyone sat down and ate it. It was delicious! Then after that i decided to make the creme caramel. I made these like hardened caramels for the garnish when plating up. People were confused as to what it was so i told them to wait. We decided to buy real vanilla beans instead of vanilla essence just for the experience of using it. It sure is expensive. After baking the creme caramel, we didnt have time to chill it so i let it cool down then removed it from the ramekin. Added half a strawberry and the hardened caramel and it looked DIVINE! Look at these photos and tell me you wouldnt eat it!
VIP WORKSHOP WITH ADRIANO ZUMBO
For Anonymous who asked for macaron tips
Yesterday I made chocolate souffle. I was really nervous about it because I know it is really difficult to make. But when i look at the recipe, it doesn't look so hard. And it actually isn't! Didn't take much photos because I didn't have much time to. I was so mesmerized when it was in the oven. I spend the entire 12 minutes beside the oven watching it slowly rise up. I wanted to record it and put it on fast forward but my phone is really bad. Anyways, here is the pic of my chocolate souffle. It was really bitter because i used 70% cocoa dark chocolate and there wasn't much sugar. I know i haven't been cooking/blogging lately. To make up for this, i will be cooking much more since it is the holidays!
Yesterday i was at kelvin's house for strike. So i decided to cook stuff for the boys. 7 AM waking up in the morning. Gotta go to Cabra to buy some ingredients. Went to the butcher shop to buy 5 pieces of chicken breast. Went to seafood shop to buy 9 pieces of sea scallops. Then went to woolies to buy all the other ingredients like spinach, thyme, almond meal, white balsamic vinegar, etc. Then met up with Harley to go to the station. Was going to take the 9:08 train but we missed it. Next train came at 9:30. Was abit early so i decided to call Kelvin. I asked him if he had eggs and he said he didn't have any. WTF NO EGGS IN A HOUSEHOLD? WTF IS THIS? So we went back to woolies to buy some eggs. Went back to station and found out we missed that 9:30 train. Sigh. Eventually we ended up getting to lidcombe station where we god a lift from Kelvins mum. she dropped us off at the house and she went to work. When i got in i started to prepare the ingredients. Took about 2 hours to finish making the dish because the others were playing games. Lazy shits. Hahaha oh wells, more experience for me. Heres what it looked like after plating up.
A while ago, my aunty bought this tarte aux fruits de la passion from 'Adriano Zumbo's' Store. It is basically like a passion fruit tart just with a fancy french name. I tasted it and it was F***ing delicious. So i tried to make a tart that was like it. I made the 'pate sucree' which was basically the pastry. It has a crumbly texture that is kind of like a biscuit. I had to blind bake the pastry in the tins for 20 minutes then add the passion fruit filling. After all that was done, i made some passion fruit jelly to put over the filling. I was wondering how to make the fade effect like how Adriano Zumbo does but i'm not sure. I was kind of surprised with the outcome of it. The pastry was nice and crumbly and the filling tasted almost similar to that of Adriano Zumbo's. Next time when i try to make this again, i want to try to make the cool fade effect. Compare Adriano's to mine.
