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Sunshine Coast Wedding Pre-Nuptial Cooking Class & Lunch

The Sacred Chef, here on the sunshine coast in south east Queensland, presents a unique gourmet lunch and cooking class to prospective wedding catering clients. It is a chance to taste the Sacred Chef’s food and also learn a lot about cooking and presentation.

Last Sunday we hosted the bride and groom, and his parents, for a truly delicious multiple course gourmet lunch and wine tasting. These particular Brisbane and Maleny based family members were proponents of an organic and locally grown menu for their upcoming spring wedding. As they shared with me, that it is sometimes not an easy thing to find a talented caterer with experience in this particular culinary realm.

With a rustic European style wedding feast in mind we worked out a menu that would elegantly fulfil these desires. Wedding guest tables will be laden with selections of wood fired roasted meats; organic salads featuring glistening pulses, grilled Mediterranean vegetables and the finest extra virgin olive oils; sour dough wood fired breads and local cheeses. Bio-dynamic and organic Australian wines will complement this alive and healthy menu. Tables will be set with antique crockery and glasses against  white table cloths.

The wedding reception venue will be in Maleny, the wedding capital of the sunshine coast south east Queensland. Here on Mountain View Rd, with the stunning Glass House Mountains as backdrop, the wedding couple will share their special day with friends and family. Beautiful organic food, cooked and presented in style by the Sacred Chef, will make this wedding day one to remember fondly forever.


Cooking Class in Maleny

The Sacred Chef was pleased to present a really enjoyable class and lunch to five beautiful women, who were attending as mother’s day gifts from their partners. The Sacred Chef cooking classes at the Maleny Cooking School, here on the sunshine coast in south east Queensland, are as much about being pampered with a delicious gourmet lunch as they are about cooking lessons.

Husbands purchased a Sacred Chef gift voucher for their wives and then we helped them select a yummy menu for the day. We made vegetarian Thai pastries with a cucumber sweet dipping sauce, rocket pesto, bacon and buffalo mozzarella thin crusted LSA pizzas; grilled pumpkin and baby spinach salad; slow roasted Thai style lamb shanks with jasmine rice; and dark chocolate tart with raspberry coulis and double cream.

It was a pleasure to meet five really lovely ladies and to serve them an array of sumptuous dishes. We toasted the good times with a morish Yarra Valley Pinot Gris. Sacred Chef cooking classes are a great way to discover new recipes, techniques and friends.


Roast Pumpkin and Spinach Salad

Autumn is ideal weather for a warm salad like this yummy example. At the Sacred Chef cooking classes on the sunshine coast we make  salads like these as part of our menus every day. Come and cook and eat with us!

Warm salad of roasted pumpkin,
snow peas & pecorino cheese
• 150g mixed leaves
• 50g baby spinach leaves
• 50g snow peas
• 50g baby rocket leaves
• 1 tbsp fresh basil torn
• 1 tsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tbsp extra virgin camellia tea oil
• 1 tsp soy sauce
• black pepper to taste
• ¼ Qld blue pumpkin chopped & roasted
• 100g pecorino shaved


Remove pumpkin from the oven & allow to cool for
10 minutes.
In a large bowl arrange your greens & basil leaves.
Toss through dressing ingredients. Arrange on plates,
then add pumpkin & top with shaved pecorino.
Serves 4.


©Sacred Chef.

Cooking school on the sunshine coast.


Thai Cooking Class on the Sunshine Coast for Mother and Daughter

The Sacred Chef was pleased to present a Thai cooking class for a delightful mother and daughter, here on the sunshine coast. The opportunity to be a part of these important relationships, if only for a short while, are very satisfying moments, here at the Sacred Chef Cooking School, in Maleny.  The transitioning of culinary skills from one generation to the another, is in my opinion, fairly vital for the succeeding offspring. Being able to cook for oneself and for others is an important ability to possess, if you are to nurture yourself and loved ones.

Tammie and Sarah chose a yummy Thai menu with seven dishes, which included baby green lipped clams in chilli jam; snapper fillet Thai fish cakes; green paw paw salad; crab and ginger rice paper rolls; king prawns in lemongrass and ginger; glass noodle raw veg salad with mint and lime; and sticky black rice to finish. These were unfamiliar dishes for them and they bravely took their taste buds where they had not been before.

We all had a great time in the cooking class and a lovely lunch experience afterwards. Glasses of chilled white wine - Pinot grigio and Semillion. Shared stories about families and lots of laughs. Mother and daughter took home a goodie bag of yummy dishes to share with friends and family.

Sacred Chef Cooking school on the sunshine coast, south east Queensland.


Sunshine Coast Cooking Class & Dinner with the Sacred Chef

High school teachers from Caloundra, joined the Sacred Chef for an evening cooking class and dinner. Six gorgeous women donned the red aprons and shimmied into the Sacred Chef cooking studio, here in Maleny on the sunshine coast, south east Queensland.  The teachers had brought their students for a series of classes in February, and had now decided to enjoy some good food and have some fun themselves.

They brought some pink bubbles with them and glasses were handed around to help celebrate the evening. It was great to see these women, who worked together and had done so for some time, enjoying themselves outside of the workplace. Cameras were flashing and laughter continually broke out as friends found themselves in unfamiliar situations, rolling out thin crusted pizza dough and chopping up new ingredients. Math’s teachers were calibrating the tangents of patterns in the mandala of capsicum strips.

We made yummy vegetarian Thai pastries with a cucumber dipping sauce; red curry paste for our slow roasted lamb shanks; rocket pesto for our thin crusted pizzas with bacon and ricotta; a baby beetroot and asparagus salad; and a dark chocolate tart with raspberry coulis and double cream for dessert.

Sitting the ladies down at one of our dining tables, we began service, pouring glasses of wine and mineral water, and then bringing out platters of beautiful food, which we had all made together. Every guest received a card containing a message for the evening – I got “strength”.  The girls had a great night out and shared some experiences outside of the usual hum drum. They loved the tender slow roasted lamb shanks in a creamy red curry sauce with jasmine rice. Dessert was the star attraction with melt in the mouth chocolate tart, double cream and raspberry coulis.

Goodie bags with extra serves went home with them for hubbies and each Sacred Chef Cooking School participant also receives a recipe pack full of notes and articles. “I am going to make this tart tomorrow!” was expressed by more than one teacher, as they headed out the door. The Sacred Chef has written a book about Soul in the Home www.housetherapy.com.au  you can purchase this online and read it on your computer, as a professionally produced PDF or on your eReader.

Cooking Class Stars at Sacred Chefs


Thai Cooking Class for Couples in Maleny

The Sacred Chef was joined by a really lovely couple for a Thai cooking class, especially for couples as part of the Sacred Chef Cooking School program, here on the sunshine coast in south east Queensland. Cooking classes for couples can be a great way to celebrate your relationship by doing something together in a fun and creative atmosphere.

Giovanna and Peter chose a yummy Thai menu with seven dishes, which included baby green lipped clams in chilli jam; snapper fillet Thai fish cakes; green paw paw salad, crab and ginger rice paper rolls; king prawns in lemongrass and ginger; glass noodle raw veg salad with mint and lime; and sticky black rice to finish.

Working with a couple can be very satisfying as a teaching chef, as you can impart a great deal of information and target the areas of interest. On the day we used over 60 bowls during the class, I suppose when you treat every ingredient as sacred you just need a hell of a lot of bowls. We chopped red chillies, green chillies, galangal, coriander roots, turmeric, ginger, crushed and pounded our curry pastes. We also fried shallots, garlic, dried chillies and prawns, mixed in tamarind water, fish sauce, palm sugar and made our chilli jam. The smells were divine and the flavours peaking toward Thai nirvana.

Peter and Giovanna were then invited to sit down at one of our dining tables, and enjoyed a glass of wine, before being served a succession of the dishes we had been making together. The clams with chilli jam (pictured here) were the overwhelming favourite dish on the day. Conversation soon became animated as we realised that we shared similar views about good food, wine, eating out and the sunshine coast. Laughter rang out frequently and it was truly one of the best cooking class/lunch experiences I have had of late.

For a relaxed, informative and delicious day on the sunshine coast, here in Maleny, a cooking class with the Sacred Chef is a bit different but in all the right ways.


Maleny Luncheon Catered by Sacred Chef

It was a beautiful Saturday on the sunshine coast hinterland, here in south east Queensland, and the white table cloths had been laid. A luncheon party for 12 was on the menu, outside under the perfect Australian blue sky, and the guests were ready for this surprise event for the special recipient.

If the Sacred Chef has a best customer, this family would be favoured to take the prize. Regular Xmas bookings for banquets, repeat patrons of my cooking classes and their fine son now even turns an occasional hand to help-out with catering. This family is dedicated to good living and sharing the joy with friends and extended family.

We began by serving crab and ginger won tons in a Chinese chicken broth; before moving to a second course of roast pumpkin Thai red curry, Tapas style king prawns with fresh lime wedges, and honey and soy grilled chicken wings. Murmurings of approval emanated from the hungry table and oohs became aahs, as we brought out the fine roast leg of lamb studded with rosemary, garlic and lemon. A balsamic rocket and baby spinach salad accompanied some spicy Moroccan potato wedges and a mint yoghurt dipping sauce. They finished with a medley of desserts – citrus and ginger nut tart, French flourless dark chocolate tort, raspberry coulis and double cream.

For luncheon or dinner catering on the sunshine coast the Sacred Chef has a delicious and easy solution to your catering needs.


Cooking Class in Maleny an Amazing Experience!

“Thanks again for such an amazing experience. We learnt new tricks and didn’t lose any fingers so I’d call that a win.
 
I have done nothing but recommend the cooking class to friends and family since arriving home with bags and bags full of left-over food! You’ll be pleased to know my first attempt at making your vegetarian curry wasn’t a disaster, and I’m going to have a crack at your chocolate cake over the next couple of days. The whole experience was very relaxed and your approach is very supportive. Meeting you was by far the highlight and definitely made the food taste better. Next time we’ll cook for you my friend.
 
Ryan & Amy” 

Diet Refers To More Than Just What You Eat

Some of you may know that the word diet, from its original Greek origin, refers to more than just what you eat – it actually encompasses a wider meaning, more like your way of life.

Comes from Greek diaita, “a way of life, mode of living.”

So changing your diet involves more than just amending what you eat, it means changing your way of living. For those who are embarking on a change of diet for health reasons, to lose weight or gain weight, I think understanding this broader meaning can help in making your changes more successful.

You may be thinking about becoming a vegetarian, or eating more protein and less carbohydrates, and you may be looking into doing cooking classes to learn more about that culinary dietary approach. I would advise you to remember that it is not just about learning new techniques and recipes - it actually involves a whole new philosophy. A new way of thinking about food, cooking and eating – a new way of being. At this time, if you wish to be successful in your new dietary approach, you need to open your mind and your heart to something beyond what you have been and known before.

Food and what and how we eat are all intrinsically tied up with our earliest beginnings, wound up with psychological spells from our childhood. Many of you would be familiar now with the term “comfort foods,” usually simple dishes or substances that provide emotional succour, by giving us the illusion of returning us to a time when we were little children feeling nourished and safe with mummy. In fact I see many people in the community seemingly permanently locked into these childish diets. The tradesmen still consuming flavoured milk and fast foods, even well into their thirties and forties. The receptionists still eating hot chips and drinking coke for lunch. The many people who are too scared to try anything new and still basically eat what their parents served them, when they were growing up.

You have probably heard the expression, “you are what you eat!” How we eat and what we eat defines who we are, as much if not more than any other factors within our lives. If you are eating mindlessly, processed foods made in factories, then you are not bringing a great deal of consciousness to your diet. My advice is to become aware of who is making your food, as much as what is going into the manufacturing of your food. To really revolutionise the quality of your life, learn how to prepare your own food and learn about good food and real foods. Take control of your life and your body.

The Sacred Chef cooking school on the sunshine coast is a great place to learn about good food and nutrition. We offer more than just new techniques and recipes, we offer an introduction to a new way of living, which is less dependent on processed foods from the supermarket. Making your own food means it tastes a hundred million times better than anything made in some factory for money and you know what is going into it. Awareness changes everything!


Sunshine Coast Valentine Day Special Gift


Recharge your relationship with some cookery spells and make beautiful food together.

CLASSES FOR COUPLES

A Sacred Chef cooking class just for the pair of you!

Cooking can be a bonding experience – fun and inspiring too!

Share some good food secrets with the Sacred Chef and take home recipes that you made together.

Choose a menu for two in consultation with the chef.

Enjoy a delicious lunch afterwards and reap your rewards.

$178 per couple 

your day includes a 3 course meal; complimentary selection of wines; take home recipe pack & goodie bag too!

BOOK HERE       PURCHASE ONLINE NOW


Take Control of Your Diet

One of the most empowering things that you can do in your life is to take control of what you are eating. If you are eating a lot of processed foods bought in the supermarket, then you are not in charge of what goes into your body. How much salt and fat is inside that product and what kind of fat is it? How does the chemical balance, which has been put in place by the manufacturer to preserve that product, react with your own metabolism? There are so many variables to consider when you are not eating fresh food, and equally importantly, preparing it yourself.

Learning to cook and discovering the nutritional make-up of foods can really benefit you in so many ways, including losing weight and feeling more alive. Recently there have been huge leaps in the understanding of nutritional science and how foods are processed by our bodies. The importance of certain essential fatty acids, like omega 3, and redressing the imbalance of omega 6 essential fatty acids in our foods, with too much soy, grain fed livestock and vegetable oils – all rich in omega 6 – in our diets, which is often something like 40 times that of omega 3. We are generally not eating enough oily fish, nuts and seeds in our diets today.

What is the result of this? Too much omega 6 causes inflammation within our bodies and what are some of the chronic conditions this causes? Arthritis – inflammation of the joints; cardiovascular diseases – inflammation of the heart’s arteries; strokes – inflammation of  the cerebrovascular; and there is speculation that depression may be caused by inflammation of the brain. Diet/ what we eat and how we eat is the most integral factor in our propensity to develop diseases. A lot of foods in the supermarket do not address this and their prime reason for existence is to make money for their manufacturers – food technology is about durability not nutrition.

Food is your best medicine, not some vitamin pill or pharmaceutical – these are again mainly about making money for their manufacturers – otherwise they would be free wouldn’t they? My advice is take charge of what you eat and how that food is prepared. You will find it can also be highly creative and you may derive some pleasure and pride in the act of cooking a great meal – which is healthy and delicious. You can also save money along the way.

Cooking classes are a great way to discover nutritional information whilst having some tasty fun. My Sacred Chef cooking school, here on the sunshine coast, focuses on preparing food that is both healthy and delicious – you will also receive a take home recipe pack with additional nutritional notes and articles, which I wrote for magazines like WellBeing, Conscious Living and Eco Living Health Aware; plus you receive a free health magazine too!

©Sacred Chef

Every class is full of healthy information and great recipes.

www.nofreudnoprozac.org for more information about omega 3

www.sacredchef.com


Why We Eat What We Eat

As a cooking teacher, who regularly meets people through my cooking classes, here on the sunshine coast, I get to see what a cross-section of society likes to eat and feels comfortable with on their plate. It is interesting to observe shared traits amongst the groups of people, who pass through my cooking school, and it gets me thinking about the whys and why nots. I wonder why most of us tend to eat from a similarly small selection of meals, despite the fact that we now have available in our supermarkets a far greater choice of ingredients than ever before. I think about what food represents, in terms of its psychological ramifications within our lives, and whether these settings can be adjusted.

It seems to me that many of us retain attitudes towards foods, which were garnered in the family home when we were children; and that the apple generally falls close to the tree. If mum and dad liked certain foods and cooked these foods more often, then for many people these influences remain strong throughout their adult lives. A bit like the children, who upon leaving the nest, build their own homes in the same street, suburb or town as mum and dad, keeping extended family close. Food like shelter is a primal need and is intimately tied up with our notion of emotional security.

As we expand the concept of family outwards and it becomes our cultural heritage, food choices again are inextricably linked to our regional and national identities. Here in Australia we can celebrate the rich diversity of our many multicultural strands and this happens most often through experiencing the foods and culinary dishes of these transplanted cultures, like Italian, Thai and Chinese foods – made available by the restaurants and takeaways, which have been created by the sons and daughters of foreign shores.

We are enriched by experience when we allow ourselves to move beyond the close confines of who and what we think we are. Just as our human species is strengthened biologically when we mate and breed outside of those whom we call our own. The cross fertilisation of genes, ideas and even recipes can make us all healthier, smarter and our lives definitely tastier. Our predominantly Anglo-Saxon backgrounds, have unfortunately, cursed many of us somewhat with limited culinary antecedents and if we do not break out of these restrictive walls, then we are condemned to eat poorly and to miss out on the more sublime flavours that life has to offer.

What and how we cook is often a bit like how we make love, we learn from experience a few things and then tend to groove these moves; somewhat unchangingly. Primal activities are a bit like that, not something that we muck about with too much, and what and how we eat falls into this category. We eat to refuel, to derive energy and sustenance from food, but eating is also a profoundly sensual activity. The nerve endings and taste buds inside our mouths feel every morsel as it slides about, and we experience our food in full technicolour, sensorama – if we are lucky enough to be in touch with our full five senses of taste, smell, sound, sight and feel.

So eating is a very personal activity, it is close to who we are, and yet we often eat in public, unlike other intimate activities like sex and going to the toilet. This sharing of the eating experience in communal structures, like cafes, restaurants and workplaces is a ritualised cultural activity. We bring our own mores, likes and dislikes, to this public performance of consumption. I am always reminded of the recounted experience of migrant children in the Australian school yard at lunchtime, as the contents of their lunch boxes were reviled by the Anglo kids because of their peculiar differences. As children we often fear what is not customary and uniform, and unfortunately many of us remain in this childish state, particularly around our foods and what we consider acceptable.

When people form intimate relationships, like marriage and close friendships, they are often confronted with the need to move beyond their culinary comfort zone in a bid to cement the stability of their relationship. The desire to share tastes and flavours is sometimes paramount to couples and their ongoing sense of emotional security. I regularly hear about the compromises being made by one partner or the other, and the effect that the changes to their diets has upon them, both positively and negatively. In fact this can be a major motivating impetus in getting people to come along to my cooking classes. A bit like going into relationship counselling I suppose, with both parties hoping that the inspirational influence of a neutral teacher may magically impart some shift in the culinary status quo of their relationship; and it sometimes does.

Seafood is a commonly held culinary ‘no go zone’, among many of the people who attend my classes. I hear again and again the refrain, “Oh I didn’t know that seafood could taste this way!” Whether they had an unfortunate early experience with a bad cook or perhaps have actually never tried the said example of fish or shellfish, due to the fact that mum or dad likewise had avoided the experience and did not cook these critters at home, the fear based result was the same. We often work out who we are by declaring the things we know that we dislike, “Oh I don’t eat fish, or oysters, or mussels.” I may have made this decision when I was 6 years old but I unquestioningly stand by it today. The walls around this individual are close and in yours and their face, perhaps it makes them feel safe. Eventually however there comes a time when the individual feels somewhat cramped by their stated dislikes, and this is when they often find themselves in one of my cooking classes, either alone or with their partner.

I speculate that the adolescent or young adult who has consciously rebelled against the tastes and predilections of his or her parents, usually has developed a wider and more far-reaching culinary diet – they still may not be able to cook but they may consume more different foods. This individual has broken away from the invisible ties that bind the obedient child to the emotional strings surrounding mummy and daddy. We are all on variable time lines regarding this necessary rebellion, some do it early and some very late, but eventually we all need to break the moorings and swim free; and perhaps then taste the sea.

Sacred Chef Cooking School on the sunshine coast.

©Sacred Chef

House Therapy – Discovering Who You Really Are at Home.

CLICK HERE TO PURCHASE A SACRED CHEF COOKING CLASS GIFT VOUCHER


Sunshine Coast Vegetarian Cooking Class with the Sacred Chef

What a great way to spend a day!

Learning new recipes and techniques.

Enjoying good food and company.

Discovering nutritional information that can make you feel healthier, lighter and more alive.

Organic produce and local ingredients.

Cook with the Sacred Chef and take home recipes, articles and nutritional notes.

Plus a goodie bag and a free magazine!

This Saturday 21 Jan 2012 in Maleny, on the Sunshine Coast hinterland, a vegetarian cooking class and gourmet lunch to remember

CLICK HERE TO PURCHASE YOUR SACRED CHEF COOKING CLASS GIFT VOUCHER


Sacred Chef Cooking at Green Kitchen Cafe

The Sacred Chef is now cooking at Queensland’s most organic cafe, the Green Kitchen Cafe in Maleny, next to to the Maleny Library at 11 Coral St. Green Kitchen is open for breakfast and lunch, Mon to Sat 8.30am until 2.30pm, and has delicious organic cakes, coffee and meals. The cafe also houses an organic retail store for all your fruit, veggie and a wide range of bottled and dried goods, at, what I have been reliably informed are, the best prices on the sunshine coast and hinterland.

The menu is now receiving a Sacred Chef make-over, in tandem with vegetarian chef, Andy, who is a very experienced and talented organic chef. So come and see us and partake in some sensational organic dishes for breakfast and lunch. Pure food with flair!

Sacred Chef organic cooking classes on the sunshine coast, are available seven days a week – so book a class today!


Vegetarian Real Food Festival Cooking Class with the Sacred Chef Today

Yes today completes the Vegetarian Real Food Festival Cooking Class with the Sacred Chef, which has been a wonderful success. Once again we will be creating six or seven yummy vegetarian dishes, such as my chickpea and lemongrass, coconut curry; fresh mint raita;  tomato and cumin chutney; glass noodle sesame raw veg salad; tofu, cabbage and almond Thai pastries; and for dessert my pure dark chocolate tart and raspberry coulis. $69 for a two hour cooking class and 3 course lunch – best value on the sunshine coast I think.

Then we will all sit down together and eat this vegetarian feast, with complimentary wines and mineral water. The conversations and friendly exchanges amongst the collected cooks has been a real pleasure, and yes I do think vegetarians do it better.

There are still 2 places available – so if you would like to join us – just let me know – we start at 10am today Sat 8 Oct.

Cooking school on the sunshine coast, with the Sacred Chef.


Healthy Noni Chai Fruit Muffins

These muffins are delectably different and a great way to start the day!

 

Noni & Chai Fruit Muffins

1 cup wholemeal plain flour or gluten free flour

1 ½ cups wholemeal SR flour or gluten free SR flour

1 cup psyllium husks

1 cup desiccated coconut

1 tsp baking powder

1 cup yoghurt

2 tbspn chai spiced tea syrup

1 cup dried mixed fruit

1 cup finely chopped almonds

1 tsp grated lemon peel

200g unsalted butter

4 whole 60g FR eggs

1 cup soy milk or alternative

1 cup raw sugar or mascobado

½ cup blue berries

2 cups chopped banana

1 tspn cinnamon ground

1 tspn mixed spice

 

Preheat oven to 180C. Grease muffin trays & or line trays with muffin cases. Sift flours & dry ingredients in to a large mixing bowl. Either rub in softened butter by hand to this dry mix or whizz together in a food processor until you achieve a breadcrumb-like consistency. In a separate bowl whisk eggs, sugar, yoghurt, soy milk, lemon peel & chai, before folding in banana, blue berries & dried fruit. Slowly & gently fold this wet mixture into the dry ingredients. When well mixed spoon cake like mix into individual muffin rings. Bake for 25 to 35 minutes or until a skewer comes out clean. Cool on wire rack & serve with butter. Serves 6-8.

©Sacred Chef

Sacred Chef cooking school on the sunshine coast


Blood Cleansing Morning Heart Starter

Ganesh god of fresh beginnings.

Wicked Juice

1 large beetroot

1 tbspn size piece of ginger

1  pear

1 green apple

1 lime

½ lemon

1 orange peeled

10 carrots.

A stimulating & evocative concoction that will put hairs on your chest, figuratively speaking of course (but I have heard a fashion whisper that hirsute is making a comeback) . The beetroot & carrot  are great blood cleansers.

Drink this juice every morning for a month and you will notice the difference in your energy levels and perhaps some weight loss too!

Sacred Chef was WellBeing’s food editor for many years and wrote and read many articles about good health and nutrition.

Sacred Chef WellBeing articles click here

For more Sudha Hamilton articles www.midasword.com.au

Sacred Chef cooking school on the sunshine coast is a healthy and delicious way to spend a day!

 


Sacred Chef News

Hi All,

I thought that I would summarise much of the intense goings on with the Sacred Chef cooking school, here on the sunshine coast as so much has happened in such a short space of time.

We have had 12 members of the local branch of McDonalds, here on the sunshine coast, attending a Sacred Chef cooking class and lunch – which I thought was brilliant and possibly a move in the right direction.

The Real Food Festival generated vegetarian cooking lessons for upwards of thirty people, who all attended the Sacred Chef vegetarian cooking classes under the festival’s auspices. It was such a big response we are still taking bookings now, weeks later, and the classes/lunches have been a real delight – with lovely groups of people having a great day! My conclusion is that vegetarians, and those interested in vegetarian cooking, are very nice people to have to lunch. We have another vegetarian cooking class and lunch on the 8 Oct – a couple of places remain available.

 

The Sacred Chef was host to a number of hen’s lunches and cooking classes, which are a great way to spend a fun day with friends and family! Why not celebrate your hen’s day or night with some tasty fun?

The Cooking the Great cuisines from around the world has been in full swing now for two weeks and we have visited Spain and Thailand. These classes and the following gourmet lunches have been fun and seriously delicious. Apart from the odd bump on my head from a flying pepper grinder I have thoroughly enjoyed these gastronomic Sundays – a really great way to spend a day in Maleny.

The Sacred Chef 6 week vegetarian cooking series, concluded last Thursday evening, with Japanese slippery silky textures on my lips. I would like to pay tribute to the class members for making my last month and a half a real joy, thank you.

In between all of this cooking school activity, Sacred Chef  has catered for several large wedding anniversaries and a few smaller events, with many gracious thank yous coming our way.

Coming up we have weddings booked in November and a three day seminar in late October.

Recipe of the week:

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 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.

Sacred Chef Cooking classes on the sunshine coast


Real Food Festival Sacred Chef Vegetarian Cooking Class a Great Success

Great fun in a warm and friendly atmosphere

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!


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

sacredchef@midasword.com.au

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!


Crispy Tempeh with Grilled Tomatoes & Garlic Mushrooms

Crispy Tempeh with Grilled Tomatoes & Garlic Mushrooms

 

  • 1 block tempeh cut into 12 fingers
  • 4 ripe roma tomatoes
  • 12 small button mushrooms sliced
  • 2 cloves garlic finely sliced
  • 1 tbsp chopped fresh basil
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  •  squeeze of lemon juice
  • dash of soy sauce
  • dash of extra virgin olive oil
  • canola or light olive oil for frying

Start with your grilled tomatoes as they will require the most cooking. Slice tomatoes in halves sprinkle with sea salt & extra virgin olive oil & place under griller for 5-10 minutes. Meanwhile in a saucepan with olive oil & over a moderate heat sauté your mushrooms & garlic for 5 minutes. Before this is complete heat up your fry pan with some canola oil & shallow fry your tempeh fingers until gold & crispy. Return to your mushrooms & finish with dash of soy sauce, lemon juice & black pepper. Arrange your grilled tomatoes on  a plate, sprinkle with black pepper & fresh basil. Add to this a spoonful of garlic mushrooms & 3 crispy tempeh fingers. Serves 4.

©Sacred Chef

Vegetarian cooking classes on the sunshine coast, with the Sacred Chef are a tasty way to transform your eating habits and to feel more alive!


Cooking is a dance of creativity

Sacred Chef's Ganesh

When I enter my kitchen I am often excited. I can be enthused and filled with purpose, as I have usually been brooding upon a brew or ruminating over a recipe. The gestation complete I have my pallete of colours and flavours clear in my mind’s eye. I begin to move quickly, running my knife over a steel, aligning the chopping board, pulling pots and pans out of cupboards. The clatter of stainless steel and a good deal of banging and crashing about signals my intentions to the household. The cooking dance is about to begin.

Rhythm is important to me when I am cooking, finding the right pace of movement as I chop, sauté and stir. A whirling dervish in the kitchen with the eight arms of Ghanesha, flipping pans, opening oven doors, adding ingredients, decanting, plating and all the rest. Cyclone Sudha and the west winds of a culinary storm – I often need to rest myself along with my meats before consuming anything I have cooked.

Sunshine coast cooking school with the Sacred Chef, where learning something new is fun and tasty too!

 


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