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EDITION THREE
COMFORT FOOD RECIPES FOR THOSE COOL WINTER NIGHTS
HE COOKS 2006 • DARK BEERS • GREAT WINE WEEKEND COOKING & TRAVEL • GEARED INVESTMENTS KNIFE SKILLS • POTS & PANS
THE BBQ COOKING SCHOOL BBQ CLASSES
Our BBQ Classes are for anyone that wants to get the most out the BBQ. Now is a great time to get some professional tips on the classics and learn some new recipes to amaze your friends and astound your family when you next fire up the barbie! The classes are demonstration and hands on, held from September to March and all ingredients, salads, bread and wine tasting is included. In our classes we assume no knowledge, but have found that the more a student knows about BBQ cooking, the more they learn from our experienced chef presenters. ON THE MENU:
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LESSON 1 – BBQ MEAT Asian Spiced Beef Kebabs with Chilli, Lime Dressing BBQ Pork And Hokkien Noodle Stir-Fry Grilled Scotch Fillet on a Salad of Baby Spinach, Olives, Green Beans and Cherry Tomatoes
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LESSON 2 – BBQ SEAFOOD BBQ King Prawns With Chilli, Lemon And Herb Pesto BBQ Swordfish With Grilled Red Capsicum and Alioli Whole Roasted Snapper with Lemon Pepper Crust and Ratatouille
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LESSON 3 – BBQ SKEWERS, SAUCES AND DESSERT BBQ Lamb And Rosemary Skewers (Red Wine And Garlic Marinade) Salmon Skewers With Lime And Chilli (Lime And Chilli Dipping Sauce) Chicken And Onion Skewers (Satay Sauce) Ricotta Hotcakes With Grilled Fruit Skewers And Maple Syrup
NOT JUST FOR MEN
What A Great Gift! Gift Vouchers are available for an extra $10 (to cover post and packing), to make a really impressive gift!
Corporate Classes We now have great venues in both Melbourne and Sydney for your next team or corporate get together! For more details or to enrol, please go to our website: www.thecookingschool.com.au, or call us on 02 9326 6222 (Sydney) or 03 9606 2111 (Melbourne)
NB: Classes held from September to March
Contents In this issue Ben Dalton
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The dark side Andrew McKinnon
seven 7
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A great wine weekend away Ben Dalton
eleven
Geared investments Brendan Gallagher Knife skills Jason Hannah
thirteen 9
Pots and pans Casimir Ross
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He travels Damien Harris
sixteen 11
Comfort food Kai Ellmann
eighteen twenty
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He Cooks recipes
twenty two
He Cooks classes 2006
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In This Issue Hello and welcome to this special issue of He Cooks Magazine for the Good Food and Wine Show 2006!
Ben Dalton Director and Founder of He Cooks Cooking School for Men.
Andrew McKinnon ignores his Master’s advice and delves headlong into the dark side in an article about chocolate malted beers such as Stouts. These beers are made for comfort – not speed, perfect for protecting against the cold by day, and rugging up with on these chilly nights! Next is a guide to wineries just a short hop off the Deadly Hume Highway in Central and Northern Victoria. If you are looking to break up the journey next time, or looking for a great weekend away from the usual traps, this guide will allow you to discover some of the best and most under-rated wines in Australia in three days.
Ever wanted to travel overseas and take some cooking lessons? South Australian winemaker Damien Harris shares how much fun he had with travel and cooking lessons in Vietnam. Kai Ellmann gives some great tips on how to get the most out of Winter with his article on Comfort Food, and includes a list of what’s in season at this time of year. This is complemented with three great winter recipes from the newly upgraded He Cooks Course and Monteith’s Beer and Food Matching Lessons. Class dates for Sydney and Melbourne from July to December are included at the back of the magazine.
Brendan Gallagher continues with his series of articles on your financial health, this time asking “Are Geared Investments Still a Recipe for Success?”
Veronica DaltonCorreas Thrilled about the new Asian dishes in the He Cooks Course!
latest on offer to the domestic chef. We have some great specials for knives and pans designed especially for the home chef that wants to step up and get professional results at home.
So grab a lovely dark beer and relax in front of the fire as you go through our latest offering!
He Cooks Chef Presenter Jason Hannah goes through the knife skills in the He Cooks course that transform you from amateur to show off in only six weeks. This article is matched by our other chef/presenter in Sydney, Casimir Ross who takes a look at the origins of pots and pans, and draws a line to the
Once again thanks to all contributors for their sterling effort!
Get cooking! Ben Dalton
Founder, He Cooks
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Editor-in-Chief/Publisher: Ben Dalton
Produced and published by He Cooks
Contributors:
Phone:
02 9326 6530
Email:
getcooking@hecooks.com.au
Web:
www.hecooks.com.au
Production:
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HE COOKS MAGAZINE WINTER 2006
Andrew McKinnon Kai Ellmann Brendan Gallagher Damien Harris Jason Hannah Casimir Ross Bite Communications 02 9969 6633
Enquiries to: PO Box 491 Randwick NSW 2031 Dalton Corporation ACN 100 792 523
He Cooks Update For many readers, this might be the first time they have encountered He Cooks Home Cooking School for Men. Allow me to introduce who we are and what we do (for those loyal supporters that have read about it before please bear with me, it won’t take long). He Cooks is a new cooking school designed to meet the specific needs of men who want more confidence in the domestic kitchen. All students complete Lesson One - a 3 hour, 3 course introduction prior to any other lesson. The He Cooks Course consists of five self- contained classes of 3 hours, each centred around a food group. First, the students watch the chef demonstrate how to do it, then they create the dishes in pairs. The fun culminates when the men eat the meal together on a large single set table with wines to match. In our classes we assume no knowledge, but have found that the more a student knows about cooking, the more they learn from our experienced chef presenters. Our classes are held at Glebe and Gordon in Sydney, and in Melbourne’s CBD. More details of course dates, menus, presenters and course structure can be found on the website: www.hecooks.com.au, or by calling (02) 9326 6530 - Sydney or (03) 9606 2111 – Melbourne. Right, now let’s get to the latest developments at He Cooks. The classes at William Angliss in Melbourne started in late January and have been a great success due to the input from the chefs Serafino, Frank and the students. This led to a revamp of the entire He Cooks Course, with some major menu changes, including some Asian influences such as Vietnamese Rice Paper Rolls with Glass Noodles, Julienned Capsicum and Carrots and a Plum Dipping Sauce in Lesson 3 Fruit and Vegetables, and Thai Squid Salad, with Mint, Coriander, Cucumber and a Red Chilli Dressing in Lesson 6 – Seafood. We have also updated and made clearer the remaining recipes to incorporate feedback from students that we get after each Lesson 1 and at the end of each He Cooks Course.
We now retail the equipment that we use and recommend in our classes, including the Calphalon One Range that we recently discovered. These are some special pieces of equipment and we noticed an immediate improvement in the results in our classes, not only for the students but for the chef presenters as well! The Monteith’s Beer and Food Matching Class Menus have been upgraded and improved and the upcoming Winter Class is a ripper! Due to popular demand we will repeat the Father and Son Lessons from last year in September. Last year we had one guy bring his 14 year old son, and another brought his 75 year old father, and everyone had a ball! Details of these classes are on the back two pages of this issue, and also on the website. In the meantime, we will be working on how to make our lessons more relevant to fighting the three major health issues Australian men face today – Obesity, Heart Disease and Diabetes. More on that in the next issue. Ben Dalton
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ark and brooding as aWest Coast storm, Monteith’s Black is styled on a German-style black lager or schwarzbier.
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Originating from Northern Bavaria, schwarzbier is arguably Europe’s oldest beer style. While it can trace its European roots to 800 BC and the Iron Age, on the West Coast it goes back to the turn of the last century and a heritage of rich black beers produced from an intriguing range of grains including oatmeal. Considerably darker than other beer styles and with a slightly higher alcohol content, it’s the complementary blend of malts that distinguishes Monteith’s Black. Pale pilsner, amber, crystal, chocolate and roasted malts
The dry roasted malts of Monteith’s Black provide the perfect foil to the salty tang of Foveaux Strait’s Bluff Oyster.
SAATCHI MTH 0020
are combined to produce a rich, complex character that includes biscuity, nutty, caramel, chocolate and coffee characteristics. Like other Monteith’s brews, Monteith’s Black is batchbrewed to coax out its full natural flavour. When the According to the strict German purity law beer finally emerges from - the Reinheitsgebot the time-honoured - first adopted in 1516, using anything other brewing process, than malts, hops, and water to make beer is Monteith’s Black is verboten. Even today, carefully bottled to the adding of sugar can result in a 20,000 preserve the natural Euro fine. aroma and taste. Take a sip and roasted barley, cocoa then espresso malts will hit you. The next thing you’ll notice is its hearty fruit flavour, rich ‘mouthfeel’ and clean refreshing taste. Take another sip and before you know it, you’ll feel as fond of malt as a whiskyloving Scot.
If you’re looking for a single malt, try the Highlands, if you’re after five,‘The Coast’ is the place.
Fear not the Dark Side “Fear is the path to the dark side. Fear leads to anger. Anger leads to hate. Hate leads to suffering. Suffering leads to thirst. Thirst leads to beer...” - Small green person. It is well we should respect the dark ale. It’s not for speed that it is built, but for comfort, as our small green friend would say. In this issue we will walk a path through a fine selection of local dark ales. For me there is nothing better than when the mercury drops and my tastebuds yearn for heavier and fuller flavoured beers. Remember my young padawan, darker beers are not necessarily more alcoholic.
TOOHEYS OLD This top fermenting dark ale has been available on tap since 1869 and in the bottle since 1970. There is a lot of history surrounding Tooheys Old. Legend has it that because it is brewed at different locations, some claim the local version as the superior one because of the water! I have heard older locals argue over where the best ‘black’ is brewed. Tooheys Old has a dark roasted malt with chocolate and coffee notes. Old is not overly bitter and I find it quite sweet on the palate. The ‘black’ has an ABV of 4.4% Food match: I would suggest Tom Cruise, Tooheys Old and roast lamb make a great combo (well 2 out 3 anyway).
its cloudy appearance. Its not as sweet as some of the other beers we are looking at in this issue and for a commercially brewed beer I think its quite unique. Coopers 'Dark' is made using roasted and chocolate malts. I tasted some nice fruit notes. It is dark and cloudy and is a reasonable 4.5% Alc/Vol Food match: I had a Coopers Dark with steak and pepper sauce not too long ago and it was great.
JAMES SQUIRE PORTER James Squire Porter is fairly black and the most, dare I say it, ‘stoutlike’ of our selection. When I say that I don’t mean to discourage anyone from trying this excellent beer (nor incite the purists). If you are put off by heavier beers, the porter is a surprisingly easy drink. It has a tight, beige head. The nose is pleasantly coffeeish. The palate is toffee/coffee up front and finishes nice and dry. Food match: Maltshovel Breweries suggests a matchup with oysters or a traditional beef pie. Don’t be afraid to let these beers get a little warmer than fridge temperature and enjoy the aroma and taste as they open up. So next time you amble in to your local space cantina don’t forget to say, “Make mine a Darth...I mean dark ale and hearty winter fare”. And may the sauce be with you.
Andrew McKinnon is a committed beer aficionado and has a passion for fine boutique crafted brew. He has written for number of publications and is a great supporter of the brewers’ craft. Andrew has travelled the world in his search for the perfect beer. Although he still searches, he advocates the importance of the journey as opposed to the destination.
MONTEITHS BLACK An easy drinking dark beer from over the Tasman. Monteiths use five separate malts in the Black which is brewed in a style ‘historically produced on the West Coast of New Zealand’. Monteiths black is surprising light given the nose which is very malty, even stout-like. The five malts figure in a complex palate which moves from coffee and toffee-like notes. The ‘black’ has an ABV of 4.4% Food match: Richer meats such as venison or game birds would pair up nicely with a Monteiths Black or two.
COOPERS DARK ALE Coopers Dark Ale is top fermented in traditional Coopers style. This is a real ale with secondary fermentation or bottle conditioning giving ‘the dark’
Dates for Monteiths Beer and Food Classes are at back of this issue. For more details check out our website - www.hecooks.com.au
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Unable to get to the vineyards? Take the tour in your living room with the Seppelt Victorian Range. Great wines and excellent value, they are available in most good bottleshops. www.seppelt.com.au
A Great Wine Weekend Away Ok, you’ve been to the Hunter Valley a few times, perhaps checked out the Yarra Yalley or Mornington Peninsula, and now you want something a little less touristy and more down to earth? Here is a great Victorian wine weekend getaway that I did with wife Maria and 18month daughter Veronica six weeks ago which is fun and relaxing whether you are in Melbourne or Sydney or anywhere in between!
FRIDAY You’ve managed to get away at midday on Friday, and its only 100kms to the first winery. Head up the Hume Freeway (M31), then take the Northern Highway (B75) on the left at Kilmore. After 20 minutes turn off for Lancefield (C325) on your left at Tooboorac. The sign for the Shelmerdine cellar door is a couple of hundred metres on your right. If you’ve flown down from Sydney (cheaper than driving) its only 45 minutes from Tullamarine. Shelmerdine Wines remind me of why I get so excited about wine. These are superb wines, really well made with finesse and balance. There is a range of choices here to suit any budget or taste, and the friendly staff can whip an excellent coffee to revive you. Take your time and enjoy! Pick of the Bunch: 2003 Yarra Valley Chardonnay & 2004 Heathcote Shiraz
One thing we have learnt is to get a base and then go from there, rather than stay at a new place each night. In this case we can recommend the Wattlegum B&B at Heathcote (details overleaf). There are a few choices to get dinner in Heathcote, but get there relatively early (for city slickers) to make sure you catch the kitchen.
SATURDAY After a great night’s rest, and continental breakfast, its time to hit the road. First stop is Heathcote Winery. The Cellar Door is on the main street, and shows how Heathcote is much more than the internationally famous Jasper’s Creek Wines. Excellent wines served by knowledgeable staff in a beautifully restored building. Once again there is a great range of wines to suit any taste and budget. Pick of the Bunch: 2004 Marsanne Chardonnay Viognier & 2004 Slaughterhouse Shiraz Next its off to Tahbilk at Nagambie. Take the Northern Highway south for about 10mins to the Nagambie/Shepperaton Rd turnoff (C344) on the left. Take this road for about 50 minutes until just before Nagambie township. The turnoff for Tahbilk/Mitchelton is on your right. Take this easy dirt road and follow the signs for Tahbilk Winery. We had lunch at the Wetlands Café and its was bright and busy, and the food was eagerly devoured as all this wine tasting and driving stimulates the palate! We then walked over to Tahbilk and stepped back in time. This is a rustic, old fashioned, hospitable cellar door, where you can try an astounding range of wines and vintages. Make sure you check out the ‘drives’(underground cellar) as they are quite cool in every sense of the word. Next is Mitchelton just down the road to the south. Turn right as you exit Tahbilk and follow dirt road to the next ‘T’ intersection. Turn right, follow the signs, cross over the river and you are there (total of about 15minutes). Mitchelton has a very impressive cellar door and its about as far removed from the style of Tahbilk as
Shelmerdine Cellar Door - Tooboorac.
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View from Delatite Cellar Door - Mansfield.
A Great Wine Weekend Away (Cont)
you can get, not just in its looks but also the wines. The range of wines here are modern and with clean clear character. The facilities cater for all with picnic areas, bbqs and a full a la carte restaurant. There is also a tower that gives a commanding view over the entire area. Pick of the Bunch: 2004 Viognier (Vee-oh-nay) & 2001 Print Shiraz (Cellar Door Only) To get back to Heathcote, take the dirt road west for a couple of kilometers and you will end up back on the C344. Turn left and 45 minutes later you are in Heathcote. After some refreshing ales (particularly for the driver) another good night’s sleep is required for the day ahead.
SUNDAY Bright and early its off to Plunketts in Avenell. Take the Northern Highway south from Heathcote, past the Nagambie turnoff you took yesterday. Take the Puckapunyal Rd (C384) turnoff on your left and head towards Seymour. Turn left at the Hume Freeway and 10minutes later you’ll see Plunketts Winery on your left. In my opinion, these are just about the most underrated wines in Australia. Well made with no pretention and a sensible price, they are simply made to enjoy now, or cellar for a few years and savour them even more. Pick of the Bunch 2005: Strathbogie Riesling Now we are in the home stretch. After driving south on Hume Freeway back to Seymour, the
Mitchelton Wines - Nagambie.
turnoff for Mansfield is on your left. This is the Midland Highway (B300) and will take you directly to Mansfield Winery in just over 1hr. Lunch at any of the cafes or the pub will help gather your senses To get to Delatite, take High St/ Maroondah Hwy out of Mansfield to the east. Pass the BP and drive for about 10mins. Follow ‘To Mt Buller’ signs directly ahead as Maroondah Hwy veers to right. On left hand side is sign for Delatite and you’ll see the vineyards at the top of the hill on your right. Now you are entering high country, and you’ll notice that the climate, soil and therefore wines are quite different to those only an hour and a half away at Nagambie to the North-West. Delatite make some of the best aromatic style wines in the country, and the Dead Man’s Hill Gewürztraminer is widely recognized as the benchmark with fragrant rose and lychee aromas and delicate flavours that marry so well with Asian dishes. Pick of the bunch: 2004 Riesling & 2002 Cabernet Sauvignon By now its getting past 2.30pm, so its time to head back home. After a weekend’s wine tasting, the one thing you feel like is a beer, and luckily there is a beauty on the way home. Jamiesons Brewery is just off the Maroondah Hwy (follow the signs for Jamieson) Slake your thirst with some awesome boutique beers and then its about 2.5 hrs back to Melbourne via the Yarra Valley.
Directory Shelmerdine Vineyards Lancefield Rd Tooboorac 03 5433 5188
Heathcote Winery 185 High St Heathcote 03 5433 3081
Mitchelton Wines Mitchellstown Rd Nagambie 03 5736 2222
Delatite Winery Stoney’s Rd Mansfield Ph: 03 5775 2922
www.mitchelton.com.au
www.delatitewinery.com.au
Tahbilk Winery and Vineyard Tahbilk 03 5794 2555
Plunkett Wines Lambing Gully Rd Avenel 03 5796 2150
Jamieson Pub/ Brewery/Motel/Bistro Ph: 03 5777 0515
www.tahbilk.com.au
www.plunkett.com.au
www.shelmerdine.com.au
Wattle Gully B&B 4440 McIvor Hwy Heathcote Ph: 03 5433 2362
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www.jamieson brewery.com.au
Are Geared Investments Still a Recipe for Success? Many Australians are well aware of the benefits of borrowing (also known as gearing) into residential property. People associate borrowing to invest in residential property as providing tax and growth benefits. With the slowdown in residential property market in many areas of Australia and the recent strong performance of the Australian and international sharemarkets, gearing into shares or managed funds are becoming increasingly popular. Gearing works on the principle that if you can earn a better after tax return on borrowed money than it costs you by way of interest, and you can manage the risk involved, then it becomes an attractive proposition. Used well, gearing can accelerate your capacity for wealth creation because more money is being used to invest.
DIVERSIFICATION Many Australian investors are heavily overweight in the residential property sector. One of the great advantages offered by funds and listed investments is that of diversity. Investors can invest into shares, listed property trusts, floating and fixed income securities and a whole array of Australian and international managed funds.
property investors put down a deposit and borrow the rest, a Margin Loan allows you to buy a significant investment portfolio with as little as a 20% deposit. I usually recommend an equity level of around 50% but it can be as little as 20%.
FLEXIBILITY As mentioned above, Margin Loans are flexible. This means that you can also invest in regular instalments, rather than simply a lump sum amount. This is known as Instalment Gearing and incorporates a regular automated facility in which you save, borrow and invest each month so that you gradually increase your total investment.
EXAMPLE The following example illustrates the performance of a share portfolio with and without gearing over the 20 year period to January 2004 (based on All Ords Index).
Initial investment (Ungeared) $50,000 Initial borrowing $50,000
THE TAX ARBITRAGE One of the other key advantages of gearing into shares or managed funds comes from the tax treatment of those investments. Most blue chip Australian companies pay a high level of franked dividends, which can be used to offset other tax. The other key tax advantage for individual investors is the 50% CGT exemption. If the investments are held for over twelve months then only 50% of the capital gain is taxable. This is a great tax story. For most investors the interest costs and ongoing adviser fees are tax deductible and only a part of the capital gains are actually subject to full tax. The impact this benefit has on compounding growth is substantial.
MARGIN LENDING A Margin Loan is a flexible line of credit to invest in shares or managed funds. In the same way that
WHY USE GEARING? You may want to consider margin lending if:-
Brendan Gallagher is a principal of Financial Keys – financial advisers. Financial Keys provides advice on over $120 million of clients investments. Brendan has broad financial planning experience and advises clients from Australia and abroad. Brendan specialises in personal financial planning and corporate superannuation.
Financial Keys Suite 803, 37 Bligh Street SYDNEY NSW 2000 Tel: 02 9233 3888 www.financialkeys.com.au
Have lots of wealth tied up in property and want to diversify into shares and managed funds. Want to build a strong portfolio of managed funds, but don’t have the necessary capital. Want to accelerate wealth creation by investing a combination of your own money and borrowed funds.
RISKS AND ADVICE As illustrated above, Margin Loans have many benefits but there are also risks involved. They are not suitable for everyone so it is important to receive financial advice if you are considering such a strategy.
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THE FÜRI TECH EDGE PRO SHARPENING SYSTEM Perfect Edges: Quickly. Easily. Professionally. The Füri Tech Edge Pro Sharpening System was developed by the engineers and chefs at Füritechnics Australia after years of research into cutting edges. The Tech Edge system is a big leap forward in knife sharpening technology, and is much faster, easier and more accurate than the traditional sharpening and honing tools it replaces, and far more professional than gadgets. Its fast, easy, accurate and great value!
HE COOKS
Product Code: FU001 RRP: $139.95
HE COOKS SPECIAL $99 – SAVE $40!
THE FÜRI PRO MAX SET The Füri Pro MaxSet is the ideal introduction to a world of real professional knives. Füri Pro knives were developed by engineers and chefs to perform for real working chefs. Based on years of research and practical experience, Füri Pro Knives are designed to perform like no other. Home gourmet cooks have increasingly demanded the same Füri Pro knives as chefs, so we put six of our most popular knives and our carving fork into the hygienic Füri Clean Store 2 knife block, to create the MaxSet. We also added our revolutionary Tech Hone sharpener, and left space for adding other Füri Pro knives of your choice. Product Code: FU003 RRP: $349.95
HE COOKS SPECIAL: $299.00 – SAVE $50!
WHY THE CLEAN CUT HYGIENIC CUTTING BOARD SYSTEM IS SO IMPORTANT Poor hygiene and food handling practices are a prime cause of food related illnesses .Cross-contamination is a serious food handling issue, including cutting inappropriate foods on the same cutting board. These risks are easily reduced by properly using the Clean Cut hygienic board system
TOP CHEFS RECOMMEND FÜRI® FX KNIVES
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reasons aso why FÜRI® ason FX are X knives kni kn com om recommended by top p chefs ch Designed in Australia by engineers and chefs, the Füri® FX knife range solves the common problems found with most traditional knives. Füri® FX knives are revolutionary because only Füri® combines the following superior advantages. GRIP Wedge shape handle resist slip towards the blade even with wet or oily hands, making the Füri® FX a very safe and secure knife to use. DURABILITY No rivets or handle pieces to fall apart or melt due to its one piece seamless construction, and a lifetime warranty for manufacturing or material defects. HYGIENE One-piece seamless stainless steel alloy construction means no handle gaps or seams for food or germs to hide. Füri® FX is very easy to keep clean and hygienic. COMFORT Unique ergonomic handle shape fits the hand naturally. Chefs with arthritis helped design the mostcomfortable and usable handle ever. SHARPENING EASE Made from the finest German CrMoV alloy for supreme edge retention and corrosion resistance, so it requires less sharpening. Every Füri® FX knife comes standard with an extreme-sharp edge created by the Füri® Tech Edge Sharpening System.
When the cutting mats become extensively worn and scored from use as to make cleaning difficult they should be replaced. Clean Cut Product Code FU002 Price: $89.95 Replacement Mat Product Code: FU004 Price: $49.95 (set of six) To order, call 02 9326 6530 or go to our website www.hecooks.com.au
www.füritechnics.com
Knife Skills Confidence can be achieved in the kitchen through good knife skills. Using the proper tools will make the job easier and the end result more rewarding. Like anything we do developing good knife skills requires a correct introduction and lots of practice. Identifying the right knife to use is the first step; In the He Cooks Course we take you through the basic elements of finding the right knife for the job at hand. Most cutting techniques are similar the only thing that changes is the size of the job. When deciding on a knife, consider what you are going to be cutting. Trimming a strawberry would require a smaller knife, known as a paring knife, whilst peeling and slicing pumpkin would require a larger knife, known as a chef or cook’s knife. For portioning fish we would use a filleting knife a long thin blade that has a flexible bend and so on. The next step is holding your knife correctly. Beginning with a chef’s knife, hold your knife properly. Grasp the handle with three fingers and put your forefinger and thumb on opposite sides of the blade. With a rocking motion, keeping the tip of the knife on the chopping board, slice down through the food at regular intervals. There should be no starting or stopping. Try to achieve one continuous motion. Use your other hand to feed the item toward the knife. To do this safely, curl your fingers in and use your knuckles as a guard by pressing them against the side of the blade. Use your thumb (which is well behind the edge of the blade) to move the item. As this is a new exercise, take your time and go slowly. Patience is the key to getting it right, and getting it safe.
Ok, we are armed with our proper knives and the correct techniques…what next? To slice food, start with a sharp knife. A sharp knife is a safer knife as it requires less effort and the knife goes precisely where you want it. A cut from a sharp knife will heal quicker as well. Also, remember to put a damp folded Chux under your cutting board, so the board won’t move around on the bench. In the He Cooks Course we develop the student’s knife skills each week. In the He Cooks Lesson One, we start with a general introduction that covers the steps above, and then we get down to business. The chef demonstrates, then the students slice their way through an avocado, thinly chop shallots and intricately segment an orange. In Lesson 2 we get straight into trimming and peeling pumpkin, dicing chorizo and finely slicing onions. In Lesson 3 we focus on what we have covered and reaffirm the student’s skills, and we emphasize how different cuts such as julienne are used to gain the maximum taste, texture and presentation in our dishes. Lesson 4 is all about honing these presentation skills, finely dicing onions, garlic, fresh herbs and slicing mushrooms, and learning the correct way to cut and portion bread. In Lesson 5 we take the team through Meat Game and Poultry, using our knife skills to remove excess skin, tendon and fat from raw food, then portioning correctly the cooked product. In the final lesson – Seafood, we identify the correct cutting techniques for scoring and portioning squid as well as utilizing all the knife skills that we have we picked up along the way to create a three course meal, all done the student’s own hands.
Jason Hannah Jason Hannah presents He Cooks classes in Sydney. He also has formed Mortar & Pestle Catering with Nick McKell. Jason and Nick have worked together for over a decade, both locally and internationally. Whether it be a private function for family and friends or a grand opening, Mortar & Pestle Catering can compliment your needs and tailor a budget to suit your requirements. Based in Sydney, Mortar and Pestle's website tells you eveything you need to know about who they are and what they do: www.mortarandpestle catering.com.au or call 0405 979 778
As with everything we do here at He Cooks, the primary focus is for the student to be confident in the domestic kitchen. A little bit of knowledge goes a long way, by providing basic knife skills and great tips in a fun, stress free environment. By the end of the course a student will be ready to take on any job. Happy cooking!
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h/NE PAN RELEASES SEARED MEAT WITH EASE v -ICHAEL ,AMBIE n %XECUTIVE #HEF 4AXI $INING 2OOM -ELBOURNE
h/NE PAN LEAVES BEHIND CARAMELISED BITS FOR ME v 4ONY n 3AUCIER 4AXI $INING 2OOM -ELBOURNE
.OW YOU CAN HAVE BOTH 4-
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#ALPHALON /NE )NFUSED !NODISED #OOKWARE IS A REVOLUTIONARY COOKING SURFACE THAT GIVES HOME CHEFS UNLIMITED CONTROL IN THE KITCHEN &OOD SIZZLES AND STICKS CREATING THE PERFECT SEAR AND THEN RELEASES WITH EASE 0ANS DEGLAZE BEAUTIFULLY AND EVEN CLEAN UP IS EFFORTLESS 0EOPLE WHO LOVE TO COOK WILL FEEL THE DIFFERENCE -ICHAEL ,AMBIE AND 4ONY n 4AXI $INING 2OOM -ELBOURNE
The Evolution of Pots and Pans Pot, pans, bakeware, and cookware. The choice can be a little daunting for the home cook. What sort of pan do I buy? How many do I need? What shape and size do I buy? How much will it cost and how do I know if I’m getting value? Here are a few hints and tips on how to answer these questions and make the most of your kitchen utensils at home.
IN THE BEGINNING… Among the first techniques of cooking was roasting meat over an open fire or hot embers. In some areas of the world they would cover food with leaves, bark or even clay before cooking to preserve moisture. The greatest difficulty was boiling water - something we take for granted everyday of the week. Sources show that some ancient civilisations would line a pit with river stones and fill it with water, and raise the temperature by adding hot stones from the fire. In many locations tribes would use giant tortoise shells and sea molluscs, as these proved to be a watertight cooking vessel. The development of earthenware (clay or ceramic) was a vast breakthrough in early cooking. With the Iron Age came with the luxury of bronze and iron pots. Although production of these vessels was slow and expensive, it provided a much better cooking medium and gave a lot more control. The focal point of most medieval kitchens would be the giant iron cauldron simmering over the fire while shallow earthenware would be used for smaller applications. By the 17th century it was common in a western kitchen to find an array of iron skillets, pans, baking trays, hooks and trivets. By the 19th and 20th century improvements in metallurgy led to the widespread use of metals such as steel, stainless steel and aluminium for a range of products for every budget.
SO WHAT PAN DO I CHOOSE? First you must ask yourself how much am I willing to spend on a pan? Pots and pans can range from as low as $10 and reach up to $500. In general, the cheaper pans you come across will often be made of coated aluminium, so they are lightweight, have
plastic handles and a thin base. I would suggest purchasing a pot that has a long guarantee on it. It should look durable, meaning the base feels solid and is made of copper which conducts the heat well. The handle should be attached with quality stainless rivets to avoid loosening. It should have a toughened outer coating to avoid scratching and the effects of harsh cleaning. It doesn’t take long before the base will buckle, then the handle melts and becomes loose and the nonstick coating peels off and leaves you cooking on raw aluminium which taints and discolours food, not to mention they are hard to clean. So it won’t be long till you find yourself searching again. I believe if you spend a little bit extra initially and look after your pans you will have them still in 20 years. The best advice I can give is pick up a pan before you buy it, make sure you feel comfortable with it and its weight - imagine it is hot and full of food as well. Another tip is buy pots and pans with oven-proof handles which will fit into your oven. This allows you to roast, braise, and oven bake all in the one pan. You can buy a good set of pans for about $450 $500 and provided you look after them, they will last you for years to come.
Casimir Ross is passionate about sharing his knowledge and experience with the He Cooks students. This experience has been gathered at restaurants all over the world, including Pier Restaurant at Rose Bay in Sydney, and working with David Thompson at Nahm in London. Returning from London, Casimir was chef de partie at Restaurant Balzac in Randwick. Cas teaches He Cooks classes in Sydney.
There is a new material on the market that I rate highly and that is anodised aluminium which has the qualities and durability of steel but the heat transfer of aluminium. Don’t get confused thinking that this is a non-stick pan though, its design is to hold on to the food until it browns evenly and caramelises the flesh giving you a better finished product. I find the best anodised pans on the market are those made by Calphalon. It now brings us to the second question which is how many pans do I need? What shape and size? I think with a little know-how all you really need are a good four pans to start you off. They comprise of: 1. 25-30cm skillet frypan. 2. 32cm sauté pan with lid. 3. 3lt covered saucepan. 4. 8-10lt covered stockpot. With this combination you can master almost anything.
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He Travels – Take Cooking Lessons When Travelling After a long flight with awful airplane food and stale recycled air, there’s nothing like the smells that hit you when you get out onto hot, humid and hectic foreign streets.
Damien Harris
Damien lives for food and wine. He has lent a hand to most of South Australia’s best vineyards and is now managing the vines at Toitino Estate Wines in Paracombe, in the Adelaide Hills. He also makes wine, including a uniquely dry Gewürztraminer. His love of food complements his love of vino and while travelling he enjoys learning how to prepare local cuisines.
My overseas adventures always include getting to know the local cuisine by hitting the streets to discover the local delights. And the best way I have found to really understand exotic food is to join a cooking course. I usually do this at the start of my journey so I can really appreciate the local culture through the various flavours and ingredients. And who better than a local chef to help you find the ultimate meal at just the right price? I have attended cooking courses in Indonesia, Malaysia, and India – as well as plenty here in Australia. Cooking courses are usually a day or an afternoon where you are shown traditional methods, tools of the trade, and techniques. Often they include a trip through local markets. Travel guides by Lonely Planet or Eyewitness Travel Guide Series from DK generally cover cooking courses available. Lonely Planet even produce world food books for cuisine from New Orleans to the Caribbean. These include recipes, where to eat and drink, understanding the menu, pronunciation, etiquette and food history sections. So there is no excuse for being scared of exciting new culinary adventures.
constitutes particular tastes, have really helped me to understand food and the myriad of flavours around the world. I remember in Indonesia learning how to make santan (coconut milk) from fresh coconuts. That fragrance will always stay with me – whenever I smell it it reminds me of travelling. And I have never purchased coconut milk in a can since I bought a coconut grater at a local market. Check with customs before purchasing spices or wooden utensils. I invested fifty dollars in a great big bag of saffron (spices are amazingly cheap in Asian countries) only to have it confiscated at the airport. If in doubt – declare (it can be quicker through the queues as well). So give it a try when you get to your next holiday destination. Spend a day or two relaxing (avoiding the club sandwiches), then book yourself in for a cooking course. Take a camera, a sense of adventure, and an empty stomach to absorb all of that delicious food you are about to cook. The sad part is that you have to come home, but your next shopping trip will be so much more exciting when you plan to prepare the recipes you learnt in another country. I’ve just booked myself into a Moroccan cooking course… Mmmm, can’t wait!
My viticultural and winemaking experiences, learning how to understand my palate and what FIND COOKING CLASSES AUSTRALIA • Cook and Stay www.cookandstay.com.au • Red Balloon Days – experience website that includes cooking classes www.redballoondays.com.au • GoDo - another experience website that includes cooking classes www.godo.com.au INTERNATIONAL • Infohub – US based website that has a comprehensive guide to cooking classes all over the world www.infohub.com • Lonely Planet www.lonelyplanet.com • Eyewitness Travel Guides – published by DK (available in most bookstores)
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He Comfort Cooks food You are sun bathing at the beach, the sun is stifling hot and there is a faint smell of Hawaiian coconut oil in the air. People around you are barely dressed and their skin is shiny from sweat and sunscreen. You are contemplating weather you should have an ice cold beer or a refreshing dip in the ocean to cool you down.
Kai Ellmann A creative food stylist, European trained chef and industry professional with 20 years of experience throughout Germany, the UK and Australia, Kai has gained extensive knowledge in world class establishments such as “The Ritz” in London. www.kai.com.au
All of a sudden there is this unbearable and very irritating, annoying noise … you are trying to ignore it … pretend it’s not happening … but it does not stop. You open your eyes, turn off the alarm clock and realise it is time to get up and face the winter cold. Yes it is that time of the year again where it is hard to get out of the warm bed and step into the cold. Don’t despair - winter brings with it an abundance of great foods to give us comfort, energy and warmth. In winter, you need food not only to keep you active, but also to produce the heat that is lost in colder temperatures. Not all foods provide the same type or quality of energy to our body. Simple carbohydrates like sugar and some starches give the least benefit while more complex carbohydrates such as grains are more beneficial. Proteins, meats, cheeses, nuts and vegetables are even better and fats are the highest energy provider. Although we should be aware of which fats and the amount of fat we consume it is important to know that they provide the longest lasting food energy and we should be more inclined to include fats in our winter diet. Well that’s my excuse to indulge in some fantastic winter dishes like stews, braised and slow cooked dishes. They are so easy to prepare and they
Some of the seasonal winter fruits are: Apples, kiwi fruit, oranges, lemons, limes, grapefruit, nuts, pears, quince and pineapples. Seasonal winter vegies include: Asian greens, Brussels sprouts, cabbage, cauliflower, olives, kohlrabi, beetroot, garlic, ginger, witlof, spinach, leeks and avocadoes
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cook for hours with very little attention while you watch the footy or rug up and go for a stroll. A great winter dinner would be Mushroom Risotto (He Cooks Lesson 4) followed by Braised Duck With Spiced Red Cabbage And Bread Dumplings (He Cooks/Monteiths Autumn Beer Class) and finished with a Lemon and Lime Tart with Cream (He Cooks Lesson 3). Use mixed wild mushrooms to give the dish a more robust winter flavour profile. A good quality mediumoaked Chardonnay like the Seppelt ‘Jaluka’ Chardonnay from Drumborg Victoria will have a balance of buttery, toasty flavours, balanced with cleansing acids and go well with the risotto. The duck will love a good Pinot Noir such as the Coldstream Hills from the Yarra Valley in Victoria (you usually need to spend more than $20 to get a good pinot noir). For a less formal occasion you can make a hearty Chicken Soup by boiling a whole chook with lots of winter vegetables like celeriac, parsnip, pumpkin and swede. Once chook is cooked, retain water and set chook aside to cool. The water is the now the base of your soup (stock). Use the chicken meat to make a pie with leeks and serve with mashed potato and roasted sweet potato. YUM! Try a rhubarb crumble for dessert, served with clotted cream or thick cream, this will definitely get rid of the chill and provide lots of warmth and comfort. Other great winter dishes include thick pea, bean or vegetable soups. Enjoy slow cooked osso bucco with potato gnocchi, or braised lamb or veal shanks with garlic mash, and a rich gravy flavoured with rosemary, thyme and bay leaves. For dessert try puddings made from bread or chocolate, hot crumbles, or stewed ginger and cinnamon spiced apples and pears. Enjoy the time of “comfort food” and before you know it you will be back at the beach contemplating whether you should have an ice cold beer or a refreshing dip in the ocean to cool you down.
Spinach and Ricotta Gnocchi - He Cooks Lesson 3.
Recipes POTATO GNOCCHI WITH TUSCAN RAGOUT AND PANCETTA Ingredients: 350g 160g 40g 1 1 /2 2 10 3 slices 100ml 50g 1 tablespoon 50ml 1 /2 tin Chef’s Tips on Boiling Vegetables:
Waxy Potatoes (Desiree, Colborn) Plain Flour (80g for bench and 80g for mix) Grated Parmesan Long Red Chilli Brown Onion Cloves Garlic Basil Leaves Pancetta Red Wine Frozen/Fresh Peas Tomato Paste Olive Oil (200g) Chopped Tomato (Italian is best) Salt & Pepper
• If they are root vegetables (grown in the ground) cold water start for boiling
Equipment:
• If they are green vegetables (grown above ground) hot water start for boiling
1. Put 750ml water on high heat
• Once they are ready, refresh the vegetables by dunking in cold water. This will stop the cooking process, and give them a sharper, more colourful look
Chopping Board, Can Opener, Small Saucepan, Frypan, Wooden Spoon, Ricer/ Potato Masher, Paring Knife, Chef’s Knife, Mixing Bowl, Strainer. Method:
15. Add tomato paste and cook for 2 minutes 16. Add red wine and reduce by half 17. Add chopped tomatoes and simmer for 10mins. 18. Finish with peas and torn basil 19. Cook gnocchi in boiling salted water until they float to the surface. This should take about two minutes 20. Place gnocchi in sauce to coat 21. Season and serve with parmesan Serves Two
2. Peel and thinly slice potatoes
Shopping list
3. Boil potatoes in salted water until just cooked
ITEM
4. Drain (retain water and keep on low heat to blanch veggies and cook gnocchi at end) and mash leaving as dry as possible
Waxy Potatoes (Desiree, Colborn)
350g
Plain Flour
160g
5. Sift flour and add to potato
Grated Parmesan
40g
6. In mixing bowl knead the two until elastic dough forms
Long Red Chilli
1
Brown Onion
1
7. Add salt and pepper
Cloves Garlic
2
8. Roll dough into a 1cm wide cylinder on a floured bench
Basil Leaves
10
9. Cut into a 2cm lengths 10. Place gnocchi on a floured tray 11. Finely chop onion, garlic, pancetta and chilli 12. In frypan heat olive oil slightly and add onion, garlic, chilli 13. Add pancetta 14. Sweat (cook without colour) until soft and fragrant
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TWO PORTIONS
/2
Pancetta
3 slices
Red Wine
100ml
Frozen/Fresh Peas
50g
Tomato Paste
1 tablespoon
Olive Oil
50ml
Chopped Tomato (Italian is best) Salt / Pepper
/2 tin (200g)
1
MUSHROOM RISOTTO
Clove garlic
1
Chef’s Tips:
Ingredients:
Lemon
1
/4
80 g 60g 30ml 250 ml 100ml 20 g 1 /2 1 /2 b 150g 10g 1 1 /4 125 ml
White wine
125 ml
The cream will soften the natural ‘zinginess’ of the tart, so the two go really well together.
risotto rice (Arborio ONLY) butter olive oil chicken stock Water grated parmesan cheese brown onion chives field mushrooms (not button) dried Porcini mushrooms clove garlic lemon white wine
Equipment: Frying pan, Chopping board, Tablespoon, 2 x Mixing Bowls, 2 Saucepans, Chefs Knife, Strainer, Paring knife, Wooden Spoon.
LEMON AND LIME TART WITH CLOTTED CREAM – ONE TART Ingredients: 30g 150ml 50ml 25ml 1 1 75ml
caster sugar double cream (42% fat) fresh lemon juice (about 2 lemons) fresh lime juice (about 2 limes) egg pre-cooked tart cases clotted cream to serve
Equipment Juicer, Whisk, Mixing bowl, Wooden spoon,Strainer.
Method:
Method
1. Soak Porcini mushrooms in warm water for 10mins or until soft
1. Pre-heat oven to 160°C
2. Dice onion and garlic
3. Juice limes
3. In a frypan gently saute garlic and onions on a low heat in 1/2 of the butter and olive oil.
4. Whisk eggs and sugar
4. In a separate pot bring chicken stock to boil then bring down to simmer 5. Add rice to pot and cook for 1 minute, add mushrooms and cook for 2 minutes. 6. Remove Porcini mushrooms from water and add to pot - retain soaking water 7. Deglaze frypan with white wine and mushroom soaking water 8. Reduce by half to form a stock
5. Add lemon and lime juice to egg and sugar mix 6. Slowly add double cream and strain and strain again 7. The mixture should have smooth texture 8. Pour mixture into tart cases and place in oven for approximately 25mins. NB This will vary from oven to oven. Basically the tart should tremble in the middle when you ‘shimmy’ it gently. If the tart is ‘cracking’, then it’s been overcooked. 9. Allow to cool and serve with cream
10. When all liquid is absorbed and rice is cooked, add chopped herbs a little chopped butter and a squeeze of lemon juice
Shopping list ITEM
One Tart
11. Season and serve
Caster sugar
30g
Serves Two
Double cream (42% fat)
150ml
Shopping list
Fresh lemon juice
50ml (about 2 lemons)
Fresh lime juice
25ml (about 2 limes)
Eggs
1
TWO PORTIONS
Risotto rice (Arborio ONLY) 80 g Butter
60g
Chicken stock
250 ml
Olive oil
30ml
If you can’t find clotted cream, double cream will be fine.
2. Juice lemons
9. Add stock ladle by ladle to pot until all absorbed. This should take about 12 minutes
ITEM
Clotted cream is cream that has been heated to a point (37°C) and then cooled quickly to allow the butter solids to separate from the milk solids, hence the layer of fat at the top.
Serve Up To 6
Pre-cooked tart case
1
Cream to serve
75ml
Grated parmesan cheese 20 g Brown onion
1
Chives
1
/2
Field mushrooms
150g
/2 b
Dried Porcini mushrooms 10g
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He Cooks Classes 2006 SYDNEY
He Cooks Gordon Campus– Ravenswood School for Girls:
He Cooks Glebe Campus – Sydney Secondary College Blackwattle Bay: All classes are from 6.30pm - 9.30pm
COURSE OUTLINE
Lesson 1 – Introduction to He Cooks (all students to complete this class)
Lesson One Intro
All classes are from 6.30pm - 9.30pm Lesson 1 – Introduction to He Cooks (all students to complete this class) INRA-0306 Monday 31st July INRA-0406 Monday 30th October
INGL-0806 Monday 3rd July
Lesson 2 Eggs & Dairy
INGL-0906 Monday 21st August
Intro Course ICRA-0106
INGL-1006 Monday 28th August
Lesson 3 Fruit & Vegetables
Lesson 2
Tuesday 8th August
INGL-1106 Monday 23rd October
Lesson 3
Tuesday 15th August
Lesson 4
Tuesday 22nd August
Lesson 5
Tuesday 29th August
Lesson 6
Tuesday 5th September
Lesson 4 HE Rice & Pasta
C
O Intro O KCourse S ICGL-0406
Lesson 5 Meat, Game & Poultry Lesson 6 Seafood
Lesson 2
Tuesday 4th July
Lesson 3
Tuesday 11th July
Lesson 4
Tuesday 18th July
Intro Course ICRA-0206
Lesson 5
Tuesday 25th July
Lesson 2
Monday 6th November
Lesson 6
Tuesday 1st August
Lesson 3
Monday 13th November
Lesson 4
Monday 20th November
Intro Course ICGL-0506
Lesson 5
Monday 27th November
Lesson 2
Tuesday 12th September
Lesson 6
Monday 4th December
Lesson 3
Tuesday 19th September
Lesson 4
Tuesday 26th September
Lesson 5
Tuesday 3rd October
Lesson 6
Tuesday 10th October
MONTEITH’S BEER AND FOOD MATCHING CLASSES - SYDNEY Winter:
Intro Course ICGL-0606
Glebe
Saturday 8th July
11.30am - 2.30pm
Gordon
Monday 10th July
6.30pm - 9.30pm
Tuesday 21st November
Spring:
Tuesday 28th November
Glebe Saturday 7th October
11.30am - 2.30pm
Gordon Monday 9th October
6.30pm - 9.30pm
Lesson 2
Tuesday 31st October
Lesson 3
Tuesday 7th November
Lesson 4
Tuesday 14th November
Lesson 5 Lesson 6
FATHER AND SON COOKING CLASSES – SYDNEY
Summer:
Gordon Monday 18th September 6.30pm - 9.30pm
Glebe Saturday 18th November 11.30am - 2.30pm
Glebe Monday 25th September 6.30pm - 9.30pm
Gordon Saturday 25th November 11.30am - 2.30pm
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He Cooks Classes held here! Lesson 1- Introduction to He Cooks (all students to complete this class) WA05111 Monday October 2nd WA05111 Tuesday October 3rd He Cooks Course WA05112 Lesson 2
Monday October 9th
Lesson 3
Monday October 16th
Lesson 4
Monday October 23rd
Lesson 5
Monday October 30th
Lesson 6
Tuesday October 31st
Lesson 1- Introduction to He Cooks (all students to complete this class) WA05111 Tuesday November 14th WA05111 Monday November 20th
He Cooks Course WA05112
William Angliss Institute of TAFE - Melbourne CBD.
Lesson 2
Tuesday November 21st
Lesson 3
Monday November 27th
Lesson 4
Tuesday November 28th
Lesson 5
Monday December 4th
Lesson 6
Tuesday December 5th
MELBOURNE He Cooks Block Course - complete 6 week course in only 3!
MONTEITH’S BEER AND FOOD MATCHING CLASSES - MELBOURNE
Lesson 1- Introduction to He Cooks (all students to complete this class)
Winter - Saturday 22nd July 11.30am - 2.30pm
WA05111 Saturday August 5th 9.30am - 12.30pm
Summer - Saturday 2nd December 11.30am - 2.30pm
Spring - Saturday 21st October 11.30am - 2.30pm
WA05111 Saturday August 19th 9.30am - 12.30pm
He Cooks Course WA05112 Lesson 2 Saturday August 19th
1.30pm - 4.30pm
To book or purchase classes as a gift, go to our website: www.hecooks.com.au or call William Angliss Institute on 03 9606 2111 for Melbourne, or 02 9326 6530 for Sydney.
Lesson 3 Saturday August 26th 9.30am - 12.30pm Lesson 4 Saturday August 26th
1.30pm - 4.30pm
Lesson 5
Saturday September 2nd 9.30am - 12.30pm
Lesson 6
Saturday September 2nd 1.30pm - 4.30pm
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