#MFWF | A TASTE OF THE OCEAN

It's not often you hear you'll be enjoying tail to fin. This rollicking seafood feast was hosted by seafood guru and author John Susman. Bringing together chefs Josh Niland (Saint Peter, Sydney), Brent Savage (Cirrus, Sydney) and Ben Williamson (Gerard’s Bistro, Brisbane) for a communal long table feast celebrating hand dived, sustainable and wild caught seafood.  

Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.

#MFWF | CARNAVAL - PASTUSO

Chef Alejandro Saravia’s love affair with Thermomix began 10 years ago in Paris. When opening Pastuso in Melbourne, a Thermomix was number one on the kitchen equipment list. Today his trusty Thermomix allows him to create anything from a Peruvian take on pannacotta called Algarrobina to the sauce for Escabachel, an acidic fish marinade.

Pastuso is a modern Peruvian grill, cevicheria and pisco bar located in ACDC Lane. You can follow Chef and his love for local Gippsland produce and Peruvian culture and cuisine on @chefalejandrosaravia.

During Melbourne Food & Wine Festival, Pastuso was transformed for 'Carnaval'. A celebration of Peruvian cuisine, inspired by the art and culture of the coast, the Andean highlands and the Amazon. Peru's past was channelled through cuisine, traditional dancers and contemporary art. Festival food adventures off to a cracking start!

 Peru's signature cocktail - the Pisco Sour! Create your own using  this recipe  in your Thermomix. Perfect for your next dinner party or Saturday night in.  Want to know more? Uncover the history of this drink on the  Pisco Trail . 

Peru's signature cocktail - the Pisco Sour! Create your own using this recipe in your Thermomix. Perfect for your next dinner party or Saturday night in.

Want to know more? Uncover the history of this drink on the Pisco Trail

 Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

 Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

 Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

 Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

 Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves
Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds
Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

 Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel 

Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel 

 Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries Algarrobina  -  Peruvian panacotta, cinnamon sponge and caramalised white chocolate Pie de Limon - Peruvian style lemon pie 

Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries
Algarrobina - Peruvian panacotta, cinnamon sponge and caramalised white chocolate
Pie de Limon - Peruvian style lemon pie 

Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.

#MFWF | MELBOURNE FOOD & WINE FESTIVAL

An abundance of exceptional food adventures across ten days with World's 50 Best smack bang in the middle of it all. Melbourne Food & Wine Festival takes over Melbourne from 31 March to 9 April. The world's greatest chefs, restauranteurs from near and far, food journalists from all corners and food lovers will gather, eat and drink their way through the #MFWF program.

I'm thrilled to working with Thermomix as the #MFWF insider! I'll be getting behind the scenes, attending masterclasses, chatting to chefs and getting the scoop on what's hot, trending and why the pros can't live without their Thermomix. Oh and did I mention I'll be eating up a storm?! Can't wait to share it with you via Insta-stories on both @lauramaymoseley and @thermomixaus.

Thermomix offers a helping hand in commercial kitchens across Australia - it's the sous chef that never answers back! Follow hashtag #ThermoKitchenStars for a celebration of  kitchens and chefs who love Thermomix.

Laura Moseley Thermomix thermokichenstars

COOK | A TRAVELLING SWIRLY PAN CALLED 'MATILDA'

There is something a little magical about chain letters and parcels from strangers.  Many moons had passed since I first signed up to join the Peoplehood of the Traveling Swirly Pan.  So when my turn finally came around and the travelling swirly pan called 'Matilda' rocked up in the post, I couldn’t help but smile.  It was so lovely to read the journal, full of tales and travels from around the world, with thoughtful memories and beautiful recipes scrawled by unfamiliar handwriting.

Peoplehood of the Traveling Swirly Pan

Orange rosemary raspberry cake

I have spent countless nights flicking through the What Katie Ate cookbook.  I am not usually one for cake baking for I have been longing to recreate her stunning Blood orange and rosemary cake.    Sadly, blood oranges don't come into season until later this year, so I improvised using navel oranges and raspberries.  Here is my converted recipe which was created using my Thermomix TM31.

Cake
3 oranges, peeled, pith removed and cut into segments
5 sprigs rosemary, leaves picked
350 g unsalted butter, softened
330 g caster sugar
3 tsp Cointreau
5 eggs
450g plain flour
3 tsp baking powder

Syrup
Juice of 4 oranges
2 tbs caster sugar

Icing
Juice of 1 orange
100 g fresh raspberries
320 g icing sugar

Method
Preheat the oven to 180C.  Grease Matilda with coconut oil.

Place orange segments and rosemary leaves into mixing bowl and chop 20 sec/speed 5.  Set aside.

Place butter and sugar into mixing bowl and mix 20 sec/speed 5.  Add Cointreau and mix 5 sec/speed 5.

Add eggs, flour and baking powder and mix 30 sec/speed 3 until well combined. 

Pour cake batter into prepared Matilda and bake for 50-60 minutes or until the top is golden and a skewer inserted into the center comes out clean.

Place juice and sugar into clean and dry mixing bowl and heat 5 min/Varoma/speed 2.

Remove cake from oven, leave to cool and the transfer on to wire rack.  Place a tray under the wire rack and then spoon the warm syrup over the cake and leave it to be absorbed.    Leave cake to cool.

Place all icing ingredients into mixing bowl and blend 20 sec/speed 5.   Leave to cool.  Then drizzle over the cooled cake.  Chill iced cake in fridge for 20 minutes. Sprinkle rosemary leaves over the cake before serving.

 

#perthinstameet

We idle way those quiet times escaping into the screen, forever scrolling our way to early RSI.  Some are searching for inspiration, whilst others are the curators, who share breathtaking moments of wonder captured in that small square frame.  Instagram has fast become the epicentre of fashion, design, culture and dreams. 

Perth is just bursting with creative folk many of whom have become a little Insta-famous.  Without these people amongst us, who else would be colouring not just our world, but our local communities and circles with their inspiration and talent.

For the past year I have been blessed to get to know, work with and become wonderful friends with Stacey Clark.  Not only is Stacey a bundle of talent, but she is a pocket rocket full of laughter and all things bright.  Stacey is one of those lucky few, living her dream of connecting creatives all over. 

On a lovely Spring evening, Stacey Clark and Instagram maven Bec Tougas joined forces to curate Perth's first Instameet. A perfect night for the flourishing community to get together, have fun and swoon. 

Window styling and event curation ~ Stacey Clark Stylist
Event curation ~ Bec Tougas
Photography ~ Christine Lim
Space ~ Empire Homewares Mount Lawley
Video ~ Ethan Ho 
Typography ~ Tash 'The Articulate'
Delicious gelato ~ ChiCho Gelato
Coffee times ~ Micrology Coffee Roasters
Cupcakes ~ Cakes by Laura Isabella
Cold pressed juices ~ Pure Glow Cleanse
Grown up drinks ~ Bar Pop

 Here is Stacey Clark doing what makes her happy.  She was invited by Empire Homewares to dress the window and boy did it look pretty!

Here is Stacey Clark doing what makes her happy.  She was invited by Empire Homewares to dress the window and boy did it look pretty!

 Oh so pretty! 

Oh so pretty! 

that unconditional love

We first met when Mischa was 8 weeks old.  She curled up into a shy little ball in my lap on the drive home.  Enduring sleepless nights of puppy crying, it was not long before she was lifted up to sleep on her little corner of the bed.  She was far too cute not to cuddle! 

From puppy training to chewed up shoes, sleeping in the cleans clothes basket (something she never grew out of) and ripped up gardens, she was always up to mischief.  We had been through heart breaks together, both eating all day and lazing on the couch watching movies, moved house twice, enjoyed summer afternoons in the park and wintery nights tucked up in bed.  You forget that they go through everything with you and are always there. 

After nine years of that unconditional love that only dogs can give, we had to sadly say goodbye.   The house feels empty, I have more room on my bed and I miss having Mischa under my feet. 

You will be missed my little Mu.

Giving Up the Ghosts

A lone tree looms in the background, its bare limbs sorrowfully mirroring the sad girl on stage. She paces back and forth frustrated, back and forth past the worn car seats that litter the stage. Circling the car, she looks into the distance with wild, manic eyes. The girl checks her watch and shakes her head. The mood of the theatre grows uneasy with her consuming panic as she paces and circles some more.

‘Giving Up the Ghosts’ follows the story of an unlikely pair. After connecting on an internet forum, Ruth and Steve plan to meet a week later, both with their hearts set on the same ill fate. A secluded beaten track, off a quiet country road, is the perfect place to be forgotten.

Ruth, neurotic and still living at home, has never really known happiness, whilst Steve an affable truckie feels lost and hopeless. Based on a real event in the UK where two strangers meet online to commit suicide, this compelling production explores the story of two souls rather than the act itself. What unfolds is a tender and honest depiction of the human heart and how easy it is to break.

Georgia King and Paul Grabovac deliver stand out performances in this dark and brooding new works by emerging talent, Sarah Young. The dialogue is thoughtful yet wry, the intimacy of the Blue Room providing the perfect setting for this provocative piece to unfold.

‘Giving Up the Ghosts’ is showing at the Blue Room until 12 July and is part of the Winter Arts Season. For more info visit the Blue Room Theatre.

dinewhitme.com

Eat Drink Blog was held over Summer at Perth City Farm and it was many wonderful things.  Blissful memories of eating food, talking about food, talking about writing about food and being surrounded with people who just love food full stop.   Whilst all the food kerfuffle was pretty damn good, I would have to say that one of the highlights was meeting Miss Whitney Ng of dinewhitme.com.  

Whit, which is what I now have the pleasure of calling her as we are pals, is one bundle of immense talent.  She is the baby of our little food circle but only by age. In the short five months since we met, I have admired her awesomeness and been blessed with her wisdom, skills and friendship that she generously shares. She is one of the brightest writers I know and takes a pretty mean photo. She is shooting for the stars but is a little limited without the real tools of the trade (ie. big fk off flash, camera and other fancy stuff). The stomach carries the heart is a Pozible project for our dear little friend to 'dream a little bigger'. This is a such a great project to contribute towards and it has my full support!

The world is your oyster Whit! 

Kinfolk workshop: wreath making

The aroma of wildflowers mixed with freshly ground coffee filled the air, as we escaped the heat in the cool comfort of The Tenth State.  This blissful shop, come café, is a treasure trove of delights and on a scorching hot Sunday afternoon in December, the home of a Kinfolk workshop.

IMG_6228.jpg

We swapped names and smiles whilst milling about, stocking up on gifts and guilty pleasures.  I spied a canary yellow rhino vase and cheekily purchased it for my boyfriend (ie. myself) and found a handful of cute cards to see me through the first months of the year.

These local Kinfolk adventures are curated by the infectious, Stacey Clark. A bubbly and damn talented local stylist bent up an Agrarian living and capturing/creating life at its dreamiest.  During our last Kinfolk moment we gathered around long tables laden with hearty home-style cooking in the hearth of a beautiful up-cycled home.  To get an inkling of the magic we call Kinfolk you must watch this video.

This time we gathered to celebrate Mother Nature and the good old time of the Yule.   Bec of Fox Rabbit, a flower fairy who makes anything green look good, took us through the nifty craft of wreath making, using the bright and rustic hues of native Australian flora. 

  Photo by Glenn of  Still Love

Photo by Glenn of Still Love

We perched cosily in The Tenth State’s intimate rear studio, tools laid before us.   As we selected flowers and leaves and wired away, I remembered how much I had loved getting all crafty.  As age sets in you find yourself reminiscing whilst flicking through magazines, saying things like ‘next Summer I will make that’ or ‘next weekend I will find the time’.  In the hectic lifestyles we all lead, those simple acts that make your soul smile are so easy to forget.

Kinfolk is all about bringing local partners together for the greater good (feeding Kinfolk-ers and making them feel loved).  We were spoilt with treats to sustain the tummy and smother the heart.  We snacked on a bounty of the sweetest popcorn you have ever tasted by The Pop Institute and divine Bahen & Co chocolate. Washing away the heat of the day with icy, crisp cider from Custard & Co.  We clutched our keepsakes for the day; a gorgeous Mitchell & Dent illustration and an adorable Kinfolk decoration.

  Photo by Glenn of  Still Love

Photo by Glenn of Still Love

Trading coos and compliments over our collection of masterpieces we braved the heat clutching our wreaths for photos by the ever so clever Glenn of Still Love Photography. We sipped ice coffee and shared a moment of glee with our final creations!  How bad ass are my skills?!

  Photo by Glenn of  Still Love 

Photo by Glenn of Still Love 

IMG_6289.JPG

Our dreamy day closed on a sumptuous spread that had Stacey's ethereal touch. Her attention to detail always results in a scene that makes you simply *sigh*.  Over delicious meats, gooey cheese and a wholesome kale salad we shared tales and tribulations on the topics of wreath making, life and our busy Summers ahead.  Kinfolk is the perfect way to meet new friends and enjoy the magic of the season.

Buenas noches

Months can pass before we synchronise calendars to spend some much needed time together.  I love that even we can still be the same four friends we were seven years ago no matter how many lunar cycles have passed.  

As much as we love eating out it is sometimes the simple nights over home-cooked meals that are the most memorable.   I am  happiest in the kitchen busily throwing together dishfuls of flavour whilst we trade secrets over a glass of red wine. 

Mexican homecooking

The Menu ...

Strawberry Gazpacho from Dani Valent's In the Mix 2 cookbook
Iceberg lettuce chunks with chilli mayo
Oven baked corn cobs with paprika butter
Chipotle and ancho chicken tenderloins with lime wedges
Jalapeno guacamole
Old Lira pizza bases with cheese and chorizo 
Tomato medley with persian fetta and torn basil

The Inspiration ... 

Mexicana