Gift Ideas ✨ My new book, #RealFoodbyMike, reminds us that we are what we eat – but that doesn't mean what we eat can't be delicious. This book is intended to inspire and empower those who read it by providing simple recipes with notes on the health benefits of the ingredients. It has the potential to tie together the idea of ‘food’ and ‘plants’, and will inevitably help guide you towards a more natural and sustainable way of nourishing and healing yourselves. Available in bookstores now 📚 Mike x 📸 by @alan_benson_photographer@hardiegrantbooks@hardiegrantuk
So proud to have been recognised by @1bentst as the Farmer of the Month 👩🌾 🙏🏻
Farmer of the Month 👩🌾 After cooking for 25 years, it has become very clear to me that the most evocative and fundamental part has always been the produce. We are proud to promote our local producers and excited to share their stories with you each month.
@vannellacheese is a producer of Fresh/Soft Italian Cheese, Artisan Made & Handcrafted by Head Cheesemaker Vito Minoia. Conversano, Puglia is the birthplace of the burrata we use at @1bentst, a fresh, hand stretched curd cheese that is filled with creamy stracciatella and then hand-tied.
@vannellacheese is a local, family business. They make a variety of fresh, hand stretched curd cheeses that sing the traditions of their heritage, along with cheeses and dairy products they have learnt from the people they have met in Australia. We admire the way they approach each product with the same care for quality and authenticity. You can’t get closer to tradition than that.
On the Menu: Enjoy our Burrata cheese, peach, macadamia, nasturtium (pictured) — available for lunch & dinner.
Try it at Home: Vannella Cheese is available at the @carriageworksfarmersmarket every Saturday 8am—1pm.
🎂Did you know why do we eat cake for birthday celebrations? Birthday cakes have been a part of birthday celebrations in Western European countries since the middle of the 19th century. However, the link between cakes and birthday celebrations may date back to ancient Roman times.
In classical Roman culture, 'cakes' were occasionally served at special birthdays and at weddings. These were flat circles made from flour and nuts, leavened with yeast, and sweetened with honey.
In the 15th century, bakeries in Germany began to market one-layer cakes for customers' birthdays as opposed to only marketing cakes for weddings, and thus the modern birthday cake was born.
Featuring a 30th birthday party done my Chef Aaron
Want to have a different way to celebrate your birthday? Talk to us! Link in Bio.
Big fish, small fish, plate size fish - we have it all at Joto Fresh Fish for the festive season.
Contact us now, on 02 9557 0533 for all your festive seafood needs.
Our BURRATA is handcrafted daily by our cheese makers who are passionate about staying true to traditions 🙏🏻 When you open one of these bags of goodness you’ll find a thin layer of Mozzarella hand stretched around a handful of creamy Stracciatella - with a perfectly tied knot on top! 👏🏻 Check out of website for stockists + distributors — Link in Bio 🤗
Did somebody say Christmas ham? 😍 Treat yourself to our glazed kurobuta leg ham, champ mash & cumberland sauce at @kitchenbymike@sydneyairport 🎄
Loving the look of this dish from @foragewholefoods 💛🌿
Special this week:
Pearl barley, snow peas, mixed green beans, herbs, zucchini pickle, salsa verde, sprouts, semi frozen muntries and topped with oozy burrata cheese.
A week of 2017 highlights.
March saw the book launch of “Counting Potatoes” by Trudi.
A business book with some personal stories of her time at Sydney Markets.
You can still purchase the book at www.trudiyip.com
Three things that make a better CHEFIN Chef: Creativity, Passion and Love for great food. Chef Sasha explaining her favoriate cooking styles, and also what she love about the Chefin journey. Thinking of hiring a personal chef for your next event？ Contack us and get a FREE quote now! Link in Bio #privatechef#privatecheflife#sydneychef
A small family celebration for Darrens’ 50th birthday this morning 😊🎂🎈🎉
Christmas pudding is a classic I enjoy when it's cold, but I find it hard in hot weather. Summer pudding is the solution! Find this, along with my Peach Bellini, Glazed ham with spiced cherries, & Potato salad with mustard cream, featured in @mindfoodmag December 2017 Issue on sale now 😋 Mike x
Don’t forget - tomorrow is MARKET DAY! 🌿
You’ll find us @carriageworksfarmersmarket from 8-1 🤗
Be sure to stop by + get your cheese for the week - and ask us about our favourite summer time creations 🧀
This week we’ll be sampling our award winning Buffalo Ricotta - come + try - we hope you love it as much as we do! 💛