Poached Chicken in Banana Leaf
Poached Chicken in Banana Leaf
• 4 Chicken Thigh Fillets cut in half
• 8 Banana Leaf segments
• 8 Skewers
• 300ml Chicken Stock
• 400ml Coconut cream
• 1 Knob Ginger sliced
• 1 tspn Palm Sugar
• 3 Garlic Cloves crushed
• 1/2 cup Basil Leaves torn
• 1 tspn Sea Salt
• 10 White Peppercorns ground
Wrap your half chicken thigh fillets in a banana leaf
segment & secure with a skewer. In a large frypan
add your remaining ingredients & place over a
medium heat. Place the wrapped chicken parcels into
the poaching liquid & simmer for 12-15 minutes.
Serve the parcels on jasmine or sticky rice.
©Sacred Chef
Sacred Chef sunshine coast cooking school Thai cooking class featured recipe.
Sunshine Coast Wedding Catered by Sacred Chef
Sunshine coast wedding, at Wurtulla Beach, was catered for by the Sacred Chef; and bride and groom were very happy. Thirty guests joined lucky couple, Suzy and Tim, to celebrate their special day in a gorgeous ocean boulevard venue. A sequential degustation like menu of ten canapés was chosen by the couple and like a well performed symphony these choices hit all the right notes.
Suzy and Tim’s approach to the catering for their wedding was commendable, as they built on their initial ‘ in person’ consultation with the Sacred Chef, to follow it up with a private cooking class, at the Sacred Chef cooking school, here on the sunshine coast . Really getting to know your clients can only contribute to going the extra mile or kilometre for them, in terms of providing exceptional quality. Of course I do my best on every job I do, but knowing likes and dislikes can only improve the service.
Menu
Chilled Andalusian gazpacho soup served in shot glasses
Asian style pork belly and black rice on Chinese spoons
Lime and roasted red capsicum salsa on cucumber
King prawn and vegetarian fresh rice paper rolls with a trio of sauces
Arancini balls served with tomato and basil coulis
Rare Thai beef eye fillet skewers served with chilli jam
Wild rice, goat’s cheese and pistachio filled cabbage rolls
Mini Thai fish cake burgers with tomato relish
Rocket and basil pesto pizzettes
Rosemary, garlic and lemon lamb cutlets with mint sauce
Guests were effusive in their praise for the quality and exceptional flavour of the canapés. It is always a good feeling to come away from a job and know that you have contributed to making this a truly memorable wedding experience, here on the sunshine coast.
The Sacred Chef wishes Suzy and Tim all the happiness in the world for their union.
Montville Wedding Catered by Sacred Chef
A beautiful wedding and reception was held at Montville’s Lake Terrace, which is a stunning venue with incredible views over the picturesque lake, and the Sacred Chef was there to cater for the event. The sunshine coast hinterland is a beautiful part of the world to host a wedding and it now offers some distinctive and delicious catering. For this particular wedding reception the bride chose a selection of canapés, which were followed by a lamb tagine and/or a chicken sesame noodle dish.
Sacred Chef Catering created and served, snapper fillet Thai fish cakes with a cucumber dipping sauce; king prawn and vegetarian fresh rice paper rolls with hoi sin sauce; gluten free pesto pizzettes; tandoori lamb cutlets with mint raita; chicken sate skewers and several other tasty canapés. Dashing waiter, Max, was on hand to dance about with gleaning white platters, laden with delectable goodies, distributing them to wedding guests. The sunshine coast served up a sunny day with beautiful blue sky and a perfect environment for drinking glasses of champagne.
Bride and groom enjoyed a memorable day, surrounded by friends and family in a decidedly elegant setting, and on this important occasion everything happened perfectly. The caterers came, set up quickly and quietly whilst the ceremony occurred, served really yummy food with friendly efficiency, packed up, cleaned up and departed without fuss to great acclaim from the guests. A good day was had by all.
Sacred Chef Catering 5499 9280
Sunshine Coast Annual Girl’s Day out with the Sacred Chef
12 lovely ladies, a cooking class, a gourmet lunch and the Sacred Chef – what a recipe for a wonderful day!
Throw in a psychic reader and a touch of divine madness and what a dish or 6 or 7 we made.
Thai style lamb shanks with a red curry sauce and jasmine rice; pure chocolate tart with double cream; apple & rhubarb crumble with Macadamia nut ice cream; citrus tart with raspberry coulis; snapper fillet fish cakes; pesto pizzettes; baby beetroot & ginger salad; and so much more…
Make it; eat it; drink to it – laugh and learn a few culinary things!
Sacred Chef cooking school on the sunshine coast - a great day for ladies who love to lunch!
Sacred Chef feeds Words of Wisdom workshop in Eumundi
The Sacred Chef was privileged to cater for the 3 day residential Weaving Words of Wisdom workshop at Bellbunya Retreat in Belli Park
Marcus Bussey of Futures Evocative, and the University of the Sunshine Coast was teaching 30 participants how to align their inner voices with the work they wish to do in the world, and raising funds for an Ananda Marga school, being built in India
Fresh vegetarian food accompanied these words of wisdom and helped make this seminar a weekend to remember.
Sacred Chef catering specialises in contributing to worthwhile workshops and seminars.
Is the Sacred Chef a rooster in the hen’s house, tempting brides with tapas and tarot?
Extra virgin olive oil? Will it protect you?
From good taste and yummy food?
Are you curious about the future?
Do you long for lingering tastes of delicious food?
Will the Sacred Chef cook for you?
Sacred Chef catering and cooking school on the sunshine coast - hens are lining up for the experience.
Make your day or night a special one!
Sacred Chef Hen’s Night in Montville
The Sacred Chef was lucky enough to cater for a hen’s night in Montville, at the Montville Mountain Lodge , on Friday night and a more delightful group of 12 women could not be imagined. Beauty, grace and good taste are rarely met in one such collection of lovely women and it was a privilege to cook for these ladies.
Tapas was the order of the evening and it was prawns in garlic & sherry; scallops in the shell; olive tapenade crostini; Spanish omelette with roasted garlic aioli; local mussels in wine, chilli & tomato; Chorizo sausage, goat’s cheese pastries; stuffed baby capsicums; asparagus, rocket & balsamic salad; and veal & chicken mince croquettes with a leek & tomato coulis.
Gorgeous women, impending marriage, tarot cards and flashing smiles were all ingredients in beautiful surroundings and the Sacred Chef was weak in the presence of such beauty, but still managed to impress the taste buds of goddesses!
Sacred Chef catering and cooking school on the sunshine coast - a perfect way to celebrate a hen’s night or day!
Sacred Chef Hen’s Lunch a Real Joy
The Sacred Chef hosted a delightful hen’s lunch and cooking class, for nine lovely, gorgeous women and it was one of the most enjoyable day’s we have entertained. Fantastic people who played, cooked and had a great time, sharing their stories and excitement about the impending special day for bride and bride’s maids.
We made fresh rice paper rolls with crab, bean shoots and glass noodles with a hoi sin dipping sauce; arancinni risotto balls with a tomato and basil coulis; local mussels opened with wine and chilli; panfried crumbed butterflied whiting fillets with roasted garlic aioli; Reggiano Parmesan, asparagus and baby spinach salad with a balsamic dressing; and a pure chocolate tart with raspberry coulis and double cream.
Sacred Chef cooking classes on the sunshine coast are a great way to celebrate being a vibrant and juicy woman!!!!
Pure Dark Chocolate Tart This is a yummy gluten free dessert served with raspberry coulis & double cream. • 5 eggs separated • 200g dark chocolate 70% • 200g butter • 1 tspn vanilla extract • 1 cup mascobado (raw brown sugar) • 1 cup castor sugar Line a cake tin with baking paper and set oven to 1600 C in a fan forced oven. Melt butter & chocolate together in a bowl. Beat egg yokes, mascobado sugar & vanilla extract together in a large mixing bowl. In a separate bowl whisk egg whites unitil stiff peaks form, gradually adding castor sugar as you go. Add in melted butter & chocolate to egg yolk mixture, gently mixing together before folding in egg whites. Transfer to prepared cake tin and bake until skewer comes out clean, usually around 40 minutes. Serve with double cream and raspberry coulis. ©Sacred Chef Raspberry Coulis This uplifting sweet concoction is great with lots of desserts and keeps in the fridge for about a week. • 250g frozen or fresh raspberries • 1 tbspn freshly squeezed lemon juice • 1 cup icing sugar Whip ingredients together in a blender until they form a uniform consistency. Transfer to a squeeze bottle to make artistic swirls on your dessert plates. ©Sacred Chef
Culinary Travels on a Weekend with the Sacred Chef
A busy weekend saw the Sacred Chef travelling to Noosa North Shore to present a tapas evening for a hen’s party from Brisbane – cooking scallops in the shell with fresh lime, garlic, chilli and basil; olive tapenade crostinis; king prawns in fino sherry, Spanish omelette with roast garlic aioli; local mussels in wine, herbs and chilli; veal & pork croquettes with a tomato coulis; baked stuffed peppers with chicken and parmesan; and asparagus and buffalo mozzarella rocket salad.
Next stop a vegetarian cooking class, here in Maleny, where we created a chickpea and lemongrass coconut curry; Thai tofu, almond and cabbage pastries with fresh mint raita; tomato and cumin chutney, glass noodle sesame raw veg and toasted seed salad; Mediterranean savoury muffins with olives and roasted red capsicum, pine nuts and Parmesan; and the pure dark chocolate trat with raspberry coulis and double cream.
Racing off to Witta, to the Wattle Valley Retreat farmhouse, where we presented a BBQ and tapas starters – which included rocket pesto, buffalo milk cheese and oven dried cherry tomato pastries; Moroccan lamb back strap skewers with yoghurt & lemon sauce; king prawns with lime & roast red capsicum salsa; Chorizo & goats cheese platters; snapper fillets in rosemary & lemon; mussels in wine, chilli & tomato; pesto & buffalo mozzarella pizzettes; balsamic baby spinach leaves with grilled pumpkin & fresh French farmhouse style cheese; and a range of gourmet sausages with home made chutneys and sauces.
Finishing with a delightful Thai cooking class featuring David Thompson’s recipe for clams in chilli jam, here in Maleny at Sacred Chef central.
Take a deep breath and tomorrow we start as a new chef at the Green Kitchen organic cafe in Maleny, bringing my recipes to transform their menu and perhaps create some magic. Come and visit!!!
Smoked Tofu & Slow Roasted Tomato Lasagne with Ricotta Pesto.
Smoked Tofu & Slow Roasted Tomato Lasagna with Ricotta Pesto.
250g lasagna sheets
6 vine ripened tomatoes
1 block smoked tofu crumbled
2 cups soft ricotta
2 tbspn basil pesto
1 tbspn chopped garlic
1 tspn chopped rosemary
2 tbspn fresh basil chopped
1 tbspn olive oil
1 tspn chopped oregano
½ cup parmesan
½ cup white wine
1 tspn sea salt
1 cup shallots
black pepper to taste
This is a slow food dish & I recommend that you devote at least half a day to the relaxed creation of this very tasty meal.
Set your oven to a very low heat 100 degrees.
On a baking sheet lay out your thinly chopped tomatoes, garlic, sea salt, rosemary & oregano & slowly oven dry for several hours. The smell that begins to emanate from these after sometime is heavenly & you begin to understand what this slow food thing is all about.
In a heavy based saucepan sauté your shallots, salt, tofu, oil & wine.
When your tomatoes are ready fold into the sauté mixture & set aside.
In a bowl fold together ricotta & pesto.
Pre-heat oven to 180 degrees.
In a greased loaf tin or baking dish lay out a sheet of lasagna pasta, top with the smoky tofu & tomato mix, another layer of lasagna & then ricotta pesto. Repeat again & sprinkle over parmesan to finish. Cover with grease proof paper & alfoil. Bake for 20 to 30 minutes until pasta sheets are cooked.
Remove & slice into serves.
Serves 4.
©Sacre Chef
Cooking school on the sunshine coast with the Sacred Chef
Sacred Chef Vegetarian Cooking Class Sept 24 Another Wonderful Day
The Sacred Chef vegetarian cooking class and lunch, was another great success and thoroughly enjoyed by all the participants. We made Thai pastries with tofu, cabbage and almonds; a delicious chickpea lemongrass and sweet potato curry with basmati rice; Mediterranean savoury muffins; buffalo milk cheese and grilled rosemary pumpkin, baby spinach leaf salad; also a glass noodle, sesame veg and fresh mint and coriander salad; plus a pure chocolate tart with raspberry coulis; and a LSA spelt rhubarb and apple crumble.
Very tasty fun and then a relaxing lunch on a gorgeous Maleny day – the wine was good and the music selection was also much commented upon as very complementary. Several attendees are seriously thinking about doing the Vegetarian Cooking Series, running for 6 weeks and beginning on the 8 of October. Cooking new dishes, discovering some new ingredients, working with local produce and having a lovely day – not a bad way to spend a Saturday.
Real Food Festival Sacred Chef Vegetarian Cooking Class a Great Success
The Sacred Chef vegetarian cooking class, held under the auspices of the inaugural Real Food Festival, was a great success. A dozen wonderful people attended the hands-on cooking class and gourmet lunch, and if my ears didn’t betray me, they absolutely loved it! We doubled the size of our usual class, due to the demand, and made the necessary structural adjustments to make it possible. Some very culinary talented individuals created delicious Mediterranean savoury muffins, which were gluten free, and Thai pastries with a fresh mint raita, followed by buffalo mozzarella rocket pesto thin crusted pizzas, warmed medley of olives in lime, rosemary and chilli. They then created a beautiful chickpea and lemongrass curry, served with basmati rice, and Roma tomato, fresh basil and buffalo bocconcini salad, and to top it all off they made a divine pure dark chocolate tart and raspberry coulis, which was served with strawberries and double cream.
What really impressed me about this group, and the day itself, was how well everyone got on, animated conversation flowed around the communal table and you would have thought that it was a family gathering, without the fights of course. Generous amounts of wine flowed, although all within today’s prescribed levels of moderation, and everyone expressed genuine appreciation and praise for the day. They were a great group of people.
I would like to express my thanks and congratulations to Julie Shelton and Lee Ponder, for the wonderful job they did with putting on the Real Food festival – it was a great success!
We have booked out another Sacred Chef vegetarian cooking class, here on the sunshine coast in Maleny, on the 24 Sept, and are now booking into Saturday 1 Oct 2011, for which there are still a few places left. If you want to have a truly great day, come and partake in a fun class and enjoy a yummy lunch!
Great Idea for a Unique Gift!
The new Sacred Chef Gift Vouchers are a great idea for that unique present for a friend or family member, in South East Queensland. The vouchers can be for a fabulous Sacred Chef Cooking Class & Lunch, here in Maleny on the sunshine coast. Stan Gooch, who attended our class on Saturday, said,
“Hi Sudha,
Just to thank you for the cooking class yesterday.
I really enjoyed the experience, having done several in this area, I can rate yours the best I have been to. Your course offered a more casual teaching atmosphere which for me made it a great experience, both in the making of the food and in the eating of it, as well as being in the company of a great group of people.
Thanks also to John for his efforts, for a ‘beginner’ he did a great job.
Look forward to catching up on another class sometime in the future.
Best regards,
Stan Gooch”
We do classes/gourmet lunches seven days a week – so that the recipient can choose a day and date to suit them, they can arrange to bring a friend, partner or even a small group, with them. It is a really lovely way to spend half a day here on the sunshine coast, at our cooking school
Sacred Chef Gift Vouchers are a great gift to give to those who love their food and good cooking. You can have a gift voucher made out for a gourmet meal for two, delivered or prepared onsite, or a gourmet meal for as few or as many as you would like.
EVouchers NOW AVAILABLE – Do it all online!
Vouchers come with promotional information illustrating the goods or services that they provide, making it easy for the recipient to use them!
The Perfect Birthday Present – looks beautiful; easy to post or email; can be used for up to a year!
Gift Vouchers can be for:
- cooking classes
- tarot readings with afternoon or morning teas
- a voucher for a scrumptious, indulgent cake
- dinners
- party catering
- gourmet hampers delivered
- lunch
- online recipe book
Xmas Pressie + Anniversary Gift + Birthday + Valentine
A $50 Gift Voucher for a 40 minute Tarot Reading!
A $70 Gift Voucher for a Gourmet Picnic Hamper!
A $100 Gift Voucher for a Cooking Class & Lunch!
A $150 Gift Voucher for a Gourmet Catered Lunch for Two!
A $200 Gift Voucher for a Gourmet Catered 3 Course Dinner for Two!
Ph 07 5499 9280
Sacred Chef Seeks Sacred Waitress, or Waiter, or Waitperson, even.
Sacred Chef Seeks Sacred Waitress, or Waiter, or Waitperson, even. Immediate Start Phone Today 5499 9280 or 0466 281 806.
This is daytime waiting work, some weekends and weekdays!
If you would like to work with the Sacred Chef and have the necessary attributes – some commercial kitchen experience and the ability to be quick and efficient with your hands; to think clearly under pressure and to follow instructions – then please make yourself known as we have some great jobs coming up over the next few days, weeks and months. This is occasional work and usually involves weekends and evenings.
Ph – 5499 9280
Sacred Chef cooking school on the sunshine coast, employs locals and trains them in hospitality.
Vegetarian Laksa
Vegetarian Laksa with Tofu
Laksa Paste
4 Birds Eye Chillies
4 Large Garlic Cloves
2 Tbspns Ginger Chopped
2 Stalks Lemongrass Chopped
10 Macadamina Nuts
1 tspn Asafoetida
10 Vietnamese Mint Leaves
2 tspns Ground Coriander Seed
2 tspns Ground Cumin Seed
2 tspns Ground Turmeric
2 tspns Paparika
2 Tbspsns Canola Oil
2 tspsns Sea Salt
Pound ingredient in a mortar or blend in a food processor until smooth. Store in an air tight jar in the fridge.
Laksa with Tofu & Egg Noodles
1 cup Laksa Paste
250g Egg Noodles or Rice Noodles
2 cups Sweet Potato Cubed
2 cups Potato Cubed
2 cups Tofu Cubed & Fried
1 cup Black Fungus
1 cup Baby Corn
1 cup Bok Choy Chopped
1 cup Green Beans
1 litre Vegetable Stock
1 can Coconut Milk
2 cups Bean Shoots
1 cup Fresh Coriander Leaves
1 cup Fresh Basil Leaves
In a large saucepan pour in your stock, add both potatoes and bring to boil before simmering until they are tender. Add in your beans, fungus, corn, tofu, bok choy and cook for a further five minutes.
In a seperate saucepan boil noodles until just ready, drain and set aside still hot.
In a small frypan saute your laksa paste for a couple of minutes before adding to your main pan, along with coconut milk and stirring in.
In large soup bowls place noodles, then fresh herbs, bean shoots and ladle over laksa vegetable soup.
Finish with fried shallots and serve with chopsticks and Chinese soup ladle.
©Sacred Chef
Sacred Chef sunshine coast cooking school, have you been Sudhafed?
Sacred Chef Caters 50th Wedding Anniversary in Mooloolaba
The Sacred Chef was lucky enough to be asked to cater for a very special event last Saturday, at Alexandra Headland in the penthouse apartments overlooking the expansive eastern coastline. A fiftieth wedding anniversary is a rare and wonderful achievement, and something that belongs to two special people who have walked a long and often winding road. Congratulations to Margo, who let me know know that she was once a Hamilton, before she married her Man, a wee half century or so ago.
The Sacred Chef, and the lovely Lucy, who accompanied me on this catering bequest, were ensconced in our very own penthouse apartment and we plattered up an array of delectable canapés, whilst keeping an eye on the children – who were a little bored by proceedings, not having the benefit of experience or wisdom in such things. Our morsels of divine and delicious things were pillowed on cushions of French farmhouse buffalo cheese, made by Trevor Hart of the Cedar Street Cheesery. Oven dried cherry tomatoes and rocket pesto; grilled wafers of Chorizo sausage and tomato chutney; smoked ocean trout and pickled lemon; BBQ Thai Duck and tangy fresh pineapple. Sushi; tandoori lamb cutlets; roasted red capsicum and lime salsa; potato Parmesan and rosemary pizzettes.
Lucy walked tall and straight with her platters held high, and a smile like a promise of spring, as she invited guests to sample our wares. The ocean beckoned through the wide expansive windows and it reminded me a little of when I worked with Neil Perry at the Blue Water Grill in Bondi; all that Pacific ocean mirroring in. A beautiful ambience for a special party and days like this make catering more than just my hard work! Thank you to Leigh and Stephen for giving us the opportunity to be part of a truly lovely event.
Sacred Chef cooking school on the sunshine coast, have you been Sudhafed?
Due to Demand Repeat Real Food Festival Vegetarian Cooking Class on 24 Sept
Due to demand we are repeating the Real Food Festival Sacred Chef Vegetarian Cooking Class on Saturday 24 Sept
Vegetarian Cooking with the Sacred Chef
Spend a day cooking and eating with the Sacred Chef, at his sunshine coast cooking school – well-known for his divine vegetarian food.
Participants will be involved in hands-on cooking in the cooking studio, preparing 6 dishes: tapas, starters, entree, mains and dessert.
Complimentary wines and mineral water are available with lunch, plus coffee and tea. Gluten-free dishes are also included in the menu.
Participants get to take home recipes, notes, articles and nutritional information. Plus a goodie bag!
Date: Saturday, 24 September 2011
Time: 11:00am – 3:00pm (2 hours in cooking studio followed by leisurely lunch)
Location: Sacred Chef Cooking Studio
843 Maleny-Landsborough Road, Maleny, Sunshine Coast Hinterland
(opp. Reserve Restaurant just before Mountain View Rd turn-off)
Cost: $69 (includes lunch)
Bookings: Sudha Hamilton (07) 5499 9280
www.sacredchef.com
Conditions: Strictly limited to 6 participants
* No certified wheel chair access, but we could facilitate the participation of a wheel chair bound person.
Sweet Potato, Coconut & Mussel Soup
Sweet Potato, Coconut & Mussel Soup
- 12 local mussels
- 1 cup dry white wine
- 1 cup vegetable stock
- 2 cloves garlic
- 1 birds eye chilli sliced in half
- 1 tbsp grated ginger
- 1 tsp seas salt
- 1 large kumera sweet potato chopped into chunks
- 2 cloves garlic
- 1 tbsp finely sliced lemongrass
- 1 tbsp grated ginger
- 2 cups chicken or vegetable stock
- 1cup purified water
- 1 can coconut milk
- 1 cup chopped fresh coriander
- 1 tsp red curry paste
- 1tsp sea salt
- ½ tsp ground cummin
- 1 tsp black pepper
- dash of fish sauce
- ½ cup finely chopped spring onion
In a heavy based large saucepan place your sweet potato, stock, water, lemongrass, garlic & ginger & cook over a moderate heat for 20 minutes. In a separate pan with a lid, place your mussels, white wine, stock, garlic, ginger, chilli & over a high heat with the lid on steam open your mussels (5 minutes on the boil).
Blend your sweet potato mix when cooked & then return to the pan where you can stir in your coconut milk, red curry paste, fish sauce, cummin & coriander. Finish with spring onions & ladle into bowls. Arrange 3 mussels into each bowl & drizzle coconut cream over the top, before grinding fresh black pepper to finish.
Serves 4.
©Sacred Chef
Cooking school on the sunshine coast, with the Sacred Chef, where the coconut captures hearts and taste buds daily!
Sacred Chef Cooking School Features in Sunshine Coast Daily on Friday 2 Sept 2011
CLICK HERE TO PURCHASE YOUR SACRED CHEF COOKING CLASS GIFT VOUCHER
Sacred Chef Cooking School will feature in Sunshine Coast Daily on Friday 2 Sept 2011
Recipes and information about the Sunshine Coast cooking school with the Sacred Chef will be featuring in their lifestyle section of the newspaper.
CLASSES AVAILABLE SEVEN DAYS A WEEK!
Cooking Great Cuisines from Around the World – a 4 week series
The Sacred Chef cooking school on the sunshine coast, is the perfect place for hands-on cooking experience in our well equipped cooking studio, here in Maleny. Fun learning in beautiful surrounds, overlooking the Glass House Mountains, and even better you get to eat what we make in relaxed comfort after the class.
For a great day of sensuous experience and stimulating learning in South-East Queensland, the Sacred Chef cooking school is the ideal outlet for those that love their food and cooking. You will be introduced to local produce, made here on the sunshine coast, like silky smooth buffalo milk cheeses and other great organic ingredients. Coffees, wines and exotic fruits are all to be sampled at the Sacred Chef cooking school in Maleny.
Classes are:
- 2 hours in the cooking studio hands-on
- apron & knives provided
- leisurely lunch follows each class
- fine wines by the glass
- take home pack of recipes & notes
- articles & food philosophy
- complimentary magazine
- goodie bag
Imagine a day where you get to learn all these wonderful new recipes, with some helpful guidance, laugh and cry (in the presence of a few onions), share stories about kitchen triumphs and disasters in the company of fellow cooks, produce seven sensational dishes, before sitting down to one of the best lunches you have ever had. A glass of wine in hand, the delicious aroma of freshly cooked culinary creations and the appetite of the truly deserved.
Purchase a Sacred Chef Gift Voucher for your cooking class and arrange a suitable time & date when you are ready!
The perfect foodie gift!
5499 9280
Sacred Chef Vegetarian Cooking Class at the Real Food Festival Saturday 10 Sept 2011
Maleny’s premier cooking school
Cooking school only one hour’s drive from Brisbane
Sunshine coast hinterland cooking school for budding masterchefs
Cooking school for him and her on the sunshine coast, south east Queensland
The Sunshine Coast Cooking School presents the Sacred Chef
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Turmeric & Coriander Panbreads
- 2 eggs
- 1 cup yoghurt
- 1 cup LSA mix
- 1 tbspn ground turmeric
- 1 tspn ground garam masala
- 1 tspn salt
- balck pepper to taste
- 2 cups chick pea flour
- 1 cup buck wheat flour sifted
- 1 cup desiccated coconut
- 1 tbspn canola oil
- 3 cups soy milk
- 1 cup chopped fresh coriander
Whisk eggs, yoghurt & spices together before adding soy milk, oil & the remaining ingredients. Beat batter to a smooth consistency & ladle into hot crepe pans. Flip & cook until golden brown on each side. Stack on a plate.
©Sacred Chef
Cooking school on the sunshine coast with the Sacred Chef, where everyone is welcome and good food is abundantly served.
Spring Food Recipes
Spring Food
By The Sacred Chef.
Published in Eco Living Magazine
Celebrating spring is very much about the birds and the bees, sowing seeds and enjoying the fecundity of nature. So what foods stimulate the arousal of life inside us by their essential chemical make-up and perhaps by their shape and form? Eating well – beautiful organic food presented naturally and eaten after some blood pumping exercise is the first step. Food tastes so much better when you have a healthy appetite for it. Don’t eat out of habit. Don’t eat the same boring thing every day. Don’t eat if you are not hungry. Food like love making is better when it is special. Food is an essentially visual art medium, like painting it is an arrangement of form and colour on the plate. Glistening green spears of asparagus with a dollop of basil, macadamia nut and honey mayonnaise; freshly shucked oysters alive in their sea salty liquor; ripe red strawberries perfect in their natural state; a salad of warm artichoke hearts, goats cheese, fresh figs and baby spinach leaves; or a tangle of fettuccine slippery with extra virgin olive oil, cherry tomatoes, chillie and chunks of ocean trout. Each dish can be a moment of poetry involving all the senses – what other art form do we literally consume. Let the smears on your serviette be a testament to the abundance of your life.
Zinc is one of the most important minerals to be aware of in relation to our libido and fertility levels. It helps maintain sperm count and levels of testosterone in men and in women it is involved in a healthy menstrual cycle; it is vital for cell division during pregnancy. Zinc is also needed for the parts of our brains that activate our sense of appetite, taste and smell. Oysters are packed full of zinc as are fish, green leafy vegetables, lean meats, nuts and pulses. Organic veggies have higher levels of mineral content than those grown with chemical assistance. Why not grow your own organic veggies? Spend a weekend digging in a patch and readying the soil for sowing – you will be amazed when green things start sprouting and you will feel a quiet pride when you first serve the progeny of your garden. The taste, oh the taste will blow your mind. You get the complete package – exercise by honest toil to build appetite, pheromones from perspiration to attract the opposite sex, superior nutritional value from organic produce and the best flesh for taste and colour.
Avocadoes were known as testicle fruit by the ancient folk in Central and South America. They are rich in phytochemicals and are linked to lowering cholesterol. Their creamy texture, gorgeous colour and reputation as an aphrodisiacal food make them an ideal ingredient in dips, salads and wraps. Three quarters of the avocadoes’ which we consume in Australia are of the Hass variety – with distinctive purple black skin and oval shape. Other varieties are the Shepard – green skin with golden buttery flesh and the only avocado not to turn brown once cut open – it is available from Feb to April; Reed – green skin when ripe, round shape and peaks in November; Sharwil – smaller pear shaped avocado with a rich nutty flavor, winter/spring variety; and the Wurtz – a smaller winter avocado grown in Queensland. Try spreading avocado, a good local honey and cracked black pepper on some lightly toasted sour dough rye bread for a delicious and nutritious start to the day.
Tropical fruits are pretty much sexy per se – things that like to grow and ripen under the sweaty equatorial sun. Biting into beautifully coloured fruits that explode in your mouth and send streams of juice running down your chin are experiences to surrender to. Fresh pineapple slices are particularly like eating sunshine and of course mango is the queen of the slippery fruit affair. These fruits are full of antioxidants, vitamin C and a diet rich in them can make you feel vital and youthful.
©Sacred Chef
Appeared in Eco Living Magazine
Excerpt from Eat Pray Love by Elizabeth Gilbert
Penguin Books ISBN 9780143038412
Holy of Holies – Perfect Pizza in Italy
“Pizzeria da Michele is a small place with only two rooms and one non-stop oven. It’s about a fifteen minute walk from the train station in the rain, don’t even worry about it , just go. You need to get there fairly early in the day because sometimes they run out of dough, which will break your heart. By 1pm, the streets outside the pizzeria have become jammed with Neapolitans trying to get into the place, shoving for access like they’re trying to get space on a lifeboat. There’s not a menu. They have only two varieties of pizza here – regular and extra cheese. None of this new age southern Californian olives-and sun-dried tomato wannabe pizza twaddle. The dough, it takes me half my meal to figure out, tastes more like Indian nan than like any pizza dough I ever tried. It’s soft and chewy and yielding, but incredibly thin. I always thought we only had two choices in our lives when it came to pizza crusts- thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh buffalo mozzarella, and the one sprig of basil in the middle of the whole deal somehow infuses the entire pizza with herbal radiance………”
Recipes
A different kind of sexy is the feeling you get sliding a warmed spicy olive into your mouth.
Warmed Kalamata Olives in Infused Oil
Into a fry pan over a low heat pour 2 tbspns of extra virgin olive, then chop up a lime & 6 cloves of garlic and a piece of ginger, a sprig of rosemary, a cinnamon quill and add this to the warming oil, before adding in 3 cups of Kalamata olives. Stir through for 5 minutes and add salt & pepper to taste. Serve on a platter.
Salted fresh pineapple is a great way to serve the tangy flavor sensation of fresh ripe pineapple. Choose a ripe pineapple by its aroma, if you can find one that has not been too dulled by refrigeration, and cut it up into bite sized pieces and lightly salt with a special sea salt freshly ground down in your mortar and pestle. Accompanied by a fresh lime soda or a cold beer — and heaven is right there on that tropical island inside your taste buds.
Fresh Asparagus Spears dipped in Basil, Macadamia Nut & Honey Mayonnaise
Whole free range egg or egg yolk mayonnaise with a teaspoon ofDijonmustard ;
3 Tsp honey
1 Tbsp white wine vinegar
1 Tbsp fresh lime juice
1 cup fresh basil leaves torn
½ cup roasted macadamia nuts
1 ½ cups extra virgin olive oil drizzzled in slowly.
Freshly ground black pepper & sea salt to taste.
Whizz it by hand or in the blender adding in your oil slowly as you go.
Lightly steam or blanch your asparagus spears and serve accompanied by your tangy mayonnaise.
Warm Salad of Artichoke Hearts, Chorizo, Goats Cheese and Spinach Leaf Salad
4 Globe Artichokes Steamed Peeled and halved
1 Chorizo sausage grilled and sliced
120g fresh goat’s cheese served at room temperature
1 cup chopped fresh parsley
1 bunch asparagus steamed
3 cups baby spinach leaves
3 Romano tomatoes sliced lengthwise into quarters
Dressing – ½ cup extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
sea salt & black pepper to taste.
Begin with the warm artichoke hearts and asparagus, cover them with dressing before gently arrange dobs of the goats cheese amid the slices of Chorizo, tomatoes, parsley and spinach leaves on a platter and lightly toss before serving.
©Sacred Chef
Cooking school on the sunshine coast with the Sacred Chef


















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