Chaos Kitchen

Cookin' more than just food!

Bistro Maison Review – Mt Eliza, Victoria July 12, 2011

Hey!
You asked for shorter and more often, so here I am.
In the first week of the mid-year holidays, I was in Sydney for Hillsong Conference 2011. For those of you who don’t know, Hillsong is a conference hosted by Hillsong Church that normally occurs in the first or second week of July. Churches from the most random corners of the world (including Australia) unite for a few days of world-class preaching, music and mad times.

The other day, I was poring over my moleskines (the legendary notebooks) and I discovered some notes I had written a few months ago on a restaurant in Mt Eliza called Bistro Maison. I remember visiting this authentic French restaurant for my mother’s birthday at the start of april. Anyway, I thought I’d do a review on it. For each of the three elements I’ve written a CK rating, and the average rating will be rounded up to however many stars (out of five). Oh, and CK stands for Chaos Kitchen – just to clarify :)

Atmosphere:
When I went there, I loved the atmosphere. The location provides great views of the sea from the second floor, and vibrant paintings on the walls really capture you. The music draws you into the restaurant and the french names of food on the menu startle yet excite the customer. Out of each of the three elements, the atmosphere stood out for me and I really enjoyed the ‘Je ne sais quoi’ vibe.
CK Rating: 4 1/2 Stars
Food:
The food was amazing. I vividly remember ordering an amazing slow-cooked pepper-encrusted beef that fell apart on your fork and melted in your mouth. The food definitely reflects the french culture that comes with the restaurant.
CK Rating: 3 1/2 Stars
Service: I particularly like the service. The friendly staff delivered delicious meals quickly and we were treated like royalty. I particularly enjoyed the presentation of the meals and the wow factor of being in the place.
CK Rating: 4 Stars
OVERALL CK RATING: 4 Stars

I do recommend this place as it has a great atmosphere and I really enjoyed going there – I know I definitely will again.
See you soon,
Chaos Kitchen.

 

Chorizo – The Other Red Meat June 29, 2011

Hey again!
I realise it has been two months since my last post and I have to question my lack of posts sometimes. The ‘system’ I established last year worked for a few months before my laziness grabbed it by the horns and wrenched it away. Pretty much, I’d make a post every weekend. Now, if you’re lucky I’ll make one post a month, and I’m not proud of it. But anyway, here we are.
As it said in the title, I’ve been putting a lot of thought recently into Chorizo. For those of you unaware, Chorizo is a spanish sausage with a juicy texture and an amazing salty flavour. With many spellings, Chorizo came under my radar when a few years ago my mother began to skewer cubes of Halloumi and slices of Chorizo onto toothpicks and pan-fry them in oil. Since then, I’ve seen Chorizo pop up on TV and in cookbooks, and I’ve also seen it in a Red Rock Deli chip – Grilled Chorizo and Caramelised Onion (which I recommend by the way).
Now, I strongly believe in the whole ‘Red Pasta, White Pasta’ system. I’m not sure if anyone else feels the same, but I find there are some textures, flavours and certain ingredients that either fall in to the Red Pasta category or the White Pasta category. For Example, you wouldn’t smear chunks of tomato into a Fettuccine with olive oil and asparagus, but instead you would possibly half a handful of cherry tomatoes and dot them around the pan, not letting the red colour overpower the delicacy of the dish. This works vice versa, as you wouldn’t splash white wine into a bolognese or a Red Pasta. How does this relate to Chorizo?
Having learnt the hard way, I think Chorizo (as an additive) leans a little towards the White Pasta spectrum. I’m not saying you can’t put slices of Chorizo into a Red Pasta, as I have seen it done before (beautiful if perfected) but I would rather it in a White Pasta. My mouth waters when I think of a White Pasta dotted with herbs, Chorizo slices and lubricated with oil to give the slimy texture.
If you’re reading this on the Chaos Kitchen website, you’ll notice a poll to the right hand side of this article. If you could be so kind, I would love it if you could vote on whether Chaos Kitchen posts should be shorter and more often or longer but more occasional (once or twice a fortnight – I’ll try!). Right now, the results lean a little towards shorter, regular posts so I’ll stop babbling here.
If you want to stay updated via e-mail, I would love it if you could enter your address into the Subscription bar to the right of this article, or if there was anything you would like to say, there’s a comment box underneath (I would love your feedback!).
So that’s all from me for now,
Chaos Kitchen.

 

My Book – Official Update #2 April 27, 2011

Hey!
As a start, I would like to apologise for not posting for weeks. My last post was on March 13, and because I’m now nearing the end of the Easter Holidays, it’s been quite a while, because as soon as a get a glimpse of motivation to make a blog post I’ll end up writing instead.
I’m not sure what to say. If you’ve read one of my previous posts, My Book! – The First Official Insight, you will have a pretty general understanding of my book, what it’s about, and why I write. I take it all back (well, most of it anyway). Now, I’ve written 55,000 words and my views have pretty much changed since then. I just read the post then, and I apologise for my vain and narcissistic ways.
I always read. There’s never a point in my life where I don’t have a book that I am reading, and right now my queue is gradually building as I am rereading Tomorrow When The War Began by John Marsden for school. I have to say, it makes SO much more sense the second time. In my post Knowledge Galore!, I talk about how the movie is good even though it skips a large portion of the storyline about the Hermit (you’d know what I was babbling on about if you have read the book). Now, I think this is because I saw the movie in between, but the reason I think the second time is better is because of the fact that I can mentally picture what the characters and the scenery look like. Anyway, I’m veering off topic.
As I was saying, I always have a book that I’m reading. When I look back on my writing, I notice that my style of writing reflects on the style of the author of whatever book I’m reading. For example, I’ve absent-mindedly been writing with longer paragraphs, as sometimes John Marsden has a page with no breaks, which I find can cause me to accidentally reread the same sentence eight times before I finally move on, and I try hard not to go that insane. Even as I write this now, you can see that I’ve made my paragraphs longer than the ones in my previous posts.
Many authors have different styles of writing. Some people don’t proofread, and some have to quadruple check a page before it can be sent off to the publisher. I break my writing down into stages. Right now, I’m in my braindump stage. I’m practically writing the book, or at least writing what I want to happen. If you picked up a page or two of what I’ve written so far and tried to send it to a publisher (even as an adult), it’d be pretty plausible.
Stage two of my writing is yet to be named, so now I refer to it as my General Proofreading Stage or just Stage Two. Basically, I’m just going to turn my braindump into a book. Adding complicated adjectives with as many syllables as possible is just part of it. I try to make my vocabulary sound as rich as can be, and I’m just going to mould the book by taking out stupid parts and/or try to imagine that I’m in the shoes of a reader, using the all-so-famous yet dreaded Red Pen. Those of you who have had any work published you would know that the Red Pen holds all authority, is devastatingly cruel yet without it those very words would collapse in a state of utter anarchy.
The third and final stage of my writing will be more of an edit than a proof read. Chapter by chapter, I will pull apart the fundamentals to be 100% sure that everything matches up, and that what I’ve said makes sense and that I haven’t said something that counters or is an antonym to something I’ve said earlier in the book. After that, I’ll (with their permission) ask a few people to read the chapter and give their thoughts on it, fixing any incorrect grammar or if I’ve used a word wrongly, etc.
So, that’s it. That’s how I write, but this three and a half stage process doesn’t apply to blog posts or essays, where I just throw it all down and hope for the best. On the right-hand side of the post I have created a poll, saying whether my posts should be shorter and more often or if they should stay the way they are. If you could vote, I would love it, and your identity is secure, just in case you were paranoid (yes, I’m talking to you Jason Bourne!).
As you can tell in this post, I’ve had a lot of fun using bold text, and I promise next time I won’t go as crazy. Also, I apologise for the lengthy post – I just had so much to say that wouldn’t make sense if I broke it down into two posts!
Well then. I guess that’s all.
Thanks a load for reading,
Chaos Kitchen.

 

Strawberry-Maple Tarte Tatins March 13, 2011

Hey!
Before we start, I just wanted to dedicate this post to a fan, who suggested that I make Tarte-Tatins. I found this recipe in the Donna Hay book Fast, Fresh, Simple and decided that I’d blog about them on this post.
I just wanted to say that the recipe viewing system-thingo is up, and to see any recipes that I’ve posted on here since I started this blog (January 2010) it’s pretty simple. Just hover your mouse over the Recipes bar in the top column, and a short list should come up, containing Mains, Desserts and the Spring Bake series that I worked on last year. To view the recipes in those categories, hover your mouse over the desired one and another list should come up with the recipes, or if you click on one of the categories a list of the Recipes should be there as well (I prefer the first one – it’s snazzier).
As you can tell by the list, I’m a total sweet tooth and I lack in posting mains onto this blog. If you have any ideas of any mains (or desserts) I could cook, comment in the box underneath and/or subscribe by entering your e-mail in the subscription bar to the left.
Anyway, the Tarte-Tatins were spectacular. As I served them, I dusted them with icing sugar to make it look more professional and restaurant-quality.
I’m going to put up the recipe – It’s very, very, simple – in the Desserts section, so feel free to take a look after reading this post.
I’ve heard that the reader who suggested this to me makes these with pear, but I thought strawberry and maple would be better.
Even though you can view the recipe in a new page by clicking HERE, I thought I’d share it with you now.
Here it is:

18 Strawberries, Hulled
1/4 Cup (60ml) Maple Syrup
2 Sheets Store Bought Puff-Pastry

Preheat oven to 200ºC. Evenly divide the strawberries between the 6 holes of a non-stick muffin pan.
Pour the syrup over the strawberries. Cut 6 muffin-sized circles from the pastry and place them on top of the strawberries.
Bake for 15-20 minutes or until the pastry is puffed and golden. Stand for 8 minutes then invert the tarts onto serving plates.*
Serves with double cream. Serves 6.

*A trick I learnt is before flipping the tarte tatins, see if you can spin the tart around in the muffin-pan. If you can’t, then it’s stuck, but if you can, it should flip easily.

That’s enough rambling from me today, but if you want more you can subscribe by entering your e-mail in the subscription bar to the right of this page, or if you have any ideas on things I could cook or post about you can comment underneath. I’d love to hear your opinion.
Signing Off,
Chaos Kitchen.


 

Chicken San Choy Bow and Sticky Date Pudding March 6, 2011

Well, to solve all of my posting issues I’ve figured out a way of properly posting recipes.
This blog is with WordPress, and I’ve figured out a way of adding recipe pages to the blog without creating a new link in the menu bar (unless you have subscribed and you read these posts via e-mail).
As of this coming week, you should be able to hover your mouse over the Recipes link above this post in the menu bar and it should give you a few different categories of Recipes.
For Example, if you hover your mouse over the Recipes bar and click on Spring Bake, you should have a list of all the things that I cooked and posted in the Spring Bake series. If you click on Honeycomb Semifreddo, a new page should open up with the Honeycomb Semifreddo recipe.
Anyway, over the past two weeks I’ve cooked a few things, including the banana cake that I posted about last week. I made it again, but as I was serving I realised that I had again forgotten to take pictures!
I can’t remember if I posted about it, but a few weeks ago I made a Sticky Date Pudding and it was a HUGE success. We had some family over when I made it and it was delicious! I decided to remake the pudding and I’ll have some photos for the next post.
Another thing I made was a Chicken San Choy Bow (or San Choy Bau as some people spell it) and we stretched the recipe a bit by serving it for 6 people when it is probably only suitable for four or five. The recipe was given to us by a friend, and in the ingredients it says onions but we don’t normally put them in. You can see the recipe by clicking HERE, or in future cases you should be able to easily navigate it by going through the system I mentioned earlier or by searching it in the search bar.
I’m trying to make posts shorter nowadays, so I’ll probably stop here and say everything else I want to say next week.
Sincerely,
Chaos Kitchen.

 

Banana Caramel Pudding February 27, 2011

As a start, I just wanted to say sorry for not making a post for two weeks as my mind was wandering for that period of time and I never got around to blogging.
As you may have read in my last few posts, I subscribe to the Donna Hay Magazine and I’m a huge fan – I regularly cook things from it and/or her new book, Fast, Fresh, Simple that I bought for my mother for Christmas.
This “Banana Caramel Pudding” that I speak of was made about a week ago, and accompanying it as a main course was a Haloumi (the cheese with the slightly rubbery texture) and Lemon Thyme Chicken, but we’ll get back to that some other time.
The pudding was served with a butterscotch sauce, which we all enjoyed even more, being in the jovial mood that we were after watching a hilarious episode of Modern Family.
I wasn’t sure whether to post the recipe here, because I’m trying to do that less and focus more on restaurant and café reviews, seasonal meals and books (either books I’ve read or the book I’m writing).
But anyway, here it is:

Ingredients
Pudding
175g Butter (softened and chopped)
1 cup (175g) Brown Sugar
1/2 cup (110g) Caster Sugar
1/2 tsp Ground Cinnamon
1 cup Mashed Banana
3 Eggs
2 cups (300g) SR flour (self-raising)
1/2 tsp Baking Powder
Caramel Sauce
1 1/2 cups (375ml) Single (pouring) Cream
3/4 cup (135g) Brown Sugar

Preheat oven ti 170ºC (325ºF). To make the pudding, place the butter, sugars, cinnamon, banana, eggs, flour and baking powder in the bowl of an electric mixer and beat on medium speed for a few minutes or until just combined.
Pour the mixture into a well-greased 28cm x 8cm loaf tin and bake for 1 hour or until cooked when tested with a skewer.
To make the caramel sauce, place the cream and brown sugar in a saucepan and simmer for 10 minutes or until thickened.
Slice the pudding and pour over the warm sauce.
Serves 8.

I don’t have any photos from the first time I made it, but I’m about to make the pudding for a second time and I’ll have some photos for you in the next post. If you have any comments, ideas or questions please comment in below this post or subscribe!
Stay tuned for more cooking, books and whatever else could possibly be going on in the life of a 13 year old,
Chaos Kitchen.

 

Happy New Year! February 6, 2011

Filed under: Uncategorized — chaoskitchen @ 9:07 AM

I know it’s a month overdue, but Happy New Year everyone!
I wrote the majority of this post yesterday, but I’m just finishing and publishing it today (an exception of the posting on Saturdays rule). This year is going to be a great one! I’m sure of it.
I have found a few good restaurants to do reviews on, and also a few great recipes that I’d love to share with you. My book is progressing well, but not as well as I thought it would be after the holidays. I hoped I’d find more time to write over the christmas break, but I just couldn’t fit it in when we were in Noosa, QLD for a few weeks, which we’ll get back to. I’m trying to work on some good ways of disciplining myself to sit down, write, and not get distracted, but the book still remains at 35,000 words.
I’ve just started Year 8 at school, and I’m having a lot of fun looking at the new Year 7′s and wondering if we were all that small this time last year. My teachers are good, my class is good, I think I’ll enjoy myself this year. Over the past year and a half I’ve been wanting to get into Melbourne High, which starts in Year Nine and ends in Year Twelve (like the American high schools). The Year 8 applicants sit a test in June this year and get the results in August to see if they’ve got in, and right now I’m super worried because HEAPS of people sit the test and only like a fifth of them get in, or some ridiculous statistic like that.
Book-wise, a little while back (when my book was about 20,000 words) I saw a book series called CHERUB in the bookstore with a SCARILY similar plot to mine. I had put a lot of effort and thought into the idea, and was disappointed that someone had beaten me to it. Recently I saw the book again at the bookstore and thought I’d give it a read to see how different my plot and CHERUB’s plot were.
Fortunately, the series (which I’m still currently reading) isn’t as different to mine as the blurb made it out to be, but I was still a little paranoid when I discovered that a movie was being made of the first book, The Recruit, and the film is coming out next year. You can check out the IMDb page by clicking HERE.
Apart from that, I think it is a really great series and I recommend it to you guys to read or to buy for your kids.
Noosa was really great. Unfortunately, we went up at the time of the floods but luckily it didn’t flood where we were, even though it was overcast every day, rained every day, and we all got burnt to a crisp unless we liberally applied masses of sunscreen. Even though it was fairly cold on land, the beach was INCREDIBLE. The water was excellent for swimming in and I did enjoy surfing the few times I stood up.
I’d love to hear what you guys have in mind or what you got up to over the holidays, or if you have any ideas on any restaurants or cafés that I should review, please Comment or Subscribe to this blog by e-mail to the left of this post- that’d be great!
Enough from me now, have a great year!
Chaos Kitchen.

 

Christmas! – The Croquembouche… December 19, 2010

That’s right.
I’ve conquered it.
I’ve officially conquered one of the biggest things of all food (christmas or not).
The Croquembouche.
For those of you who don’t know a Croquembouche is a tower of profiteroles, each filled with cream, encased in toffee.
The one I tried to make was a Chocolate Swirl Croquembouche, so I planned to have chocolate profiteroles filled with chocolate cream and plain profiteroles filled with vanilla cream.
I got up at 8 in the morning (on the holidays) and started preparing.
By 10:00 I had the vanilla and chocolate creams ready.
By 12:30 I had the choux pastry ready for the profiteroles.
By 2:00 I had made 4 batches of vanilla profiteroles in the oven (most of which were a bit of a fail).
I left the house at 2 and came back at 10 to put the chocolate profiteroles in. For some reason I had enough vanilla mixture to make 4 batches but for some reason I only had enough chocolate mixture to make two.
The next morning I got up at 6:00 to continue making the sugary feast.
One of my favourite parts about the Croquembouche is the base. The base was made up of lots of almonds, spread out on a cake tin all drenched in caramel/toffee so it forms the solid base for the masterpiece.
The Croquembouche is supposed to be constructed in an oiled cone, however we used an old Christmas decoration covered in baking paper.
The problems started with the shaping.
Most of the profiteroles had come out of the oven in weird shapes, some rectangular, some semicircular, some just plain odd.
It looked great when the cone was upside down and the profiteroles were being toffee-ed to the sides, however when we flipped it onto the base and took the cone and paper off it started to sink.
For some reason the profiteroles shrunk and the structure just got smaller and smaller until it became nearly half the size of the cone itself!
I’m too ashamed to put pictures of it on here, but instead I’ll put on pictures of the construction process – making it was much more creative than looking at it. If you want to know what the finished product looks like, Google will have some pretty great examples – no one can deny Google!
Sadly, this is my last post for the year ) : but I’ll be back at the start of February for more blogging, as I’m going away these holidays and hopefully will have plenty of time to make some blog drafts.
So that’s it from me for 2010 but if you want more like my Facebook Page or you can follow me on Twitter.
Happy Holidays!
Chaos Kitchen.

 

Christmas! – Family Traditions December 11, 2010

Christmas!
One word to get everyones attention.
I’ve decided to start a Christmas series for the next couple of weeks on my blog. Instead of posting on sundays, I might post on saturday mornings, as that seems to be the “peak-time” for blog views. This week, I’ve decided to make a post about everyones different family traditions over the Christmas holidays.
From the brilliant American snowball fight to the good old Aussie Christmas Barbie, everyone has certain traditions that they keep.
As of my family, one tradition that we’ve always maintained is the Christmas Tree. Every year on the First of December we trek down to the Christmas Tree farm and pick out the perfect tree. As a family of Christmas-Tree-Perfectionists, it takes us a little while to find the tree with no gaping holes, no bald spots, no contrast between the angle of the sides.
For those of you readers who know our family, you might know that this year we’ve gone gold and brown for this years colours. I’m staring at the tree as I’m writing this post, and I can tell you that it looks incredible.
It’s not hard to spot the irony of the colours of this year and the colour our house is; most of the furniture we own is gold and brown anyway.
Some families I know have an angel on the top of the tree, but we’ve always had a star. On the drive down the long Christmas Tree Farm driveway we’ve always belted out various Carols at the top of our chest voices.
Another tradition people keep is the food. Being Chaos Kitchen, I can’t not talk about the food. I’m definitely planning on making a Croquembouche these holidays, as it’s been my ambition to create the tower of profiteroles for over a year, I just didn’t get around to it last Christmas. When I do make it, I’ll be sure to keep you informed and take many pictures.
Speaking of christmas desserts, we’ve always made a spectacular gingerbread house. The eccentricities have always ranged from the gravel driveway made of chocolate freckles, the liquorice trampoline and the nougat cow grazing in the backyard.
One technique we’ve always used is melting hard-boiled lollies in the oven and making lakes and windows.
My favourite part of Christmas is the presents. Giving, receiving, I love it. I’m extremely looking forward to the German made man-bag I chose out. Being a rather nerdy one, one way of buying me presents is to go to Australian Geographic and choose out all the different Sciencey knick-knacks, as I’ve always had a liking for things like that.
I’m also looking forward to some of the books I’m getting and the incredible Diesel aftershave that we had to travel all around Melbourne to get the bottle I wanted.
What are your family traditions for the Christmas holidays? I finished school a few days ago, and so far I’ve been loving the freedom. Please comment what you enjoy doing or having during Christmas.
On the right of this page there is a subscription box – it’d be great if you could subscribe, you’d get an e-mail of my posts every time I make one.
Joyeux Nöel!
Chaos Kitchen.

 

Café Gourmand Review – Mt Eliza, Victoria December 5, 2010

Hey Again!
If you have tuned into my regular posts you will know that I now only post on Sundays, and that I’ve started doing restaurant and café reviews. I’m currently sitting in a great place in Mt Eliza with a laptop whilst feasting out on delicious french cuisine.
I’m doing a review of a place I visit most sundays, Café Gourmand. The place is authentically french, as the parisian posters on the walls gave it away.
In case you haven’t read my previous posts, I give each review a “CK Rating” – short for “Chaos Kitchen Rating”. I simply rate each different quality of the places out of five stars, then I make an average and sometimes I alter it a little. So, without any further ado, here we are:
Coffee:
Being a café, I have decided to rate the coffee individually, as some people might want a quick take away cup before they head off to work. I’m not much of a coffee drinker myself, as I don’t mind the occasional hot chocolate (after all, I am only 12!), so for this part I’ve had some different views and opinions from the family. Apparently the coffee beans “Atomica” are an excellent blend of beans, however the actual quality of the coffee alters depending on who makes it. Whilst maintaining a good standard, there are glimpses of great and brilliance depending on the barista.
CK Rating: 3 1/2 Stars
Food & Snacks:
One of the things I absolutely LOVE about this place is the food. Whether it’s the chocolate croissants, the almond croissants, or even the legendary CHOCOLATE-ALMOND CROISSANTS!! Another family tradition of ours is grabbing two or three of the french baguettes, as ever since we went to Paris last year the baguettes are the only kind of bread that we can think about. To the right of the counter is a tall, glass enclosed, fridge-like stand, full of petit treats and snacks, like mini eclairs and quiches.
CK Rating: 4 Stars.
Service:
I find that the service at Gourmand is friendly, comforting and quick. They can always fulfil your needs if you need to seat two people or eight. The baristas and waitresses are all very friendly and always bring your food and/or coffee quite quickly. A great place to go if you just want to grab a coffee with the family or if you want to have a friendly get together.
CK Rating: 4 Stars.

OVERALL CK RATING: 4 STARS

I highly recommend this place if you want to head out with friends or family. Located in Main Street Mt Eliza, it’s close to everything and easy to get to.
Thanks for reading this review and I encourage you to subscribe if you want to read more about me and my food-filled adventures.
Until next week,
Chaos Kitchen.

 

 
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