Glühwein & après

As far as I am concerned, fun in the snow always includes a generous dose of après-ski. And quite frankly, après is not après without a liberal dose of Mulled Wine (or glühwein, vin brulé, vin chaud... depending on your après location). 

Recipes vary dramatically, but try this one for something different. The fiery chilli whacks the back of your throat, as only it can. 

750 ml red wine

110 gm (½ cup) caster sugar

2 thin orange slices

1 thin lemon slice

1 small red chilli, halved lengthways

1 cinnamon quill

½ fresh bay leaf

½ vanilla bean, split and seeds scraped

½ tsp black peppercorns

¼ tsp cloves

30 ml brandy

Combine all ingredients (except brandy) in a saucepan. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes; do not boil or alcohol will cook off). Remove from heat immediately, strain (if you wish), add brandy and serve hot.

Best consumed swathed in animal hide, lounging on sheep skin, in front of a raging fire. 

Tongue. I happen to like it. And I'm not just talking about French kissing.

Beef tongue cooked in German Ale. It's not for everyone, but I happen to enjoy its calorific goodness. I have a soft-spot for tongue. I have memories of arriving home from school to tongue gently simmering  on the stove. But of course, it's also the  flavour that has me coming back for more. Beef tongue has the richness of liver, whilst still being wonderfully moist and tender. Perfect with potatoes boiled in salty water, and faultlessly complemented by the malty goodness of dark ale. Trust me. It's offaly good. 

Skippy... in floral form

A snap from my recent holiday to Western Australia. Kangaroo paw, clothed in bright yellow hairs. Stunning. 

Changi. On my knees.

My job requires me to view life from every angle. This week, Changi Airport, from the tarmac. For this shot, I was quite literally on my knees, on the steaming hot tarmac. Pretty cool! 

Bamboo for dinner?

My friend, and the very talented Camilla Molders, has designed this beautiful bamboo kitchen, which is featured in the latest issue of Pure Green Living Magazine and Best kitchens & Bathrooms Magazine. You can find all of Camilla's eco-fabulous design details, plus more photos of her fabulous work on her blog...

http://blog.camillamolders.com.au/?tag=pure-green-living-magazine and view her commissions at www.camillamolders.com.au

Roast Duck meets Caprioska.

It's the Year of the Rabbit! And I found myself on a shoot in Singapore, just in time to experience the celebrations for myself. Those born in the Year of the Rabbit are said to have excellent taste, so I can see why both they and their friends would head to Emerald Hill. Emerald Hill is arguably the quintessential shophouse nightspot. Beautifully converted, Chinese-style shophouses line the pedestrian street. The vibe is dark and exotic, with great cocktails. I really felt like I was in Singapore. East meets West. Roast Duck meets Caprioska. It's all there. 

www.peranakanplace.com

My day of work and gluttony at Embrasse...

... or perhaps I should say, my day of gluttony and work at Embrasse. I hope my photos speak for themselves. 

Barramundi cooked with wild fennel ashes, grilled leeks, corn custard, Yarra Valley roe

Monkfish- steamed for just a little bit, squid cream, spiced butternut

Yeah umm woops. This was Slow cooked clams, yoghurt, avocado, sea water cream, cos, crispy rice, barbecued zucchini

Embrasse Restaurant, 312 Drummond Street, Carlton