The Long Apron at Spicers Clovelly

On the weekend, I dined with house guests staying at Spicers Clovelly Estate.
Dear Reader I wish I had a camera with me and could show you this amazing feast as it was sublime and following is the menu for the dinner! I suggest you take your beloved up there for a naughty weekend and experience Cameron's cuisine and don't forget his cooking class at Freestyle Escape on Monday 27 September.

"The Long Apron"
TOMATO
Heirloom tomatoes, Buratta
CRABSpanner crab, crab and tofu boudin, avocado, sweet corn, basil
PROSCUITTOFratelli Gallaloni, pea mousse
SCALLOPSeared local scallop, braised duck, mango, toasted almond
BOUILLABAISSEFive minute bouillabaisse, fresh peas, garlic chives, saffron
OCEAN TROUT
Risotto of cos, glasshouse snails, Tasmanian wasabi
GIN & TONIC
RHUBARB
Goats milk, fennel jam, green tea
RASPBERRYCoconut, hazelnut, banana, cocoa

Freestyle China???

Last week I was flown to ZhengZhou in Henan province, China
as a reccy trip to see if Freestyle Tout in China could be a possibility.
The city of ZhengZhou (with a population of 8 million and surrounded by many many millions more)is a hive of activity with numerous new buildings popping up everywhere.
My hosts Mr Song and Ms Chen were very hospitable and fantastic at showing off their city to the fullest.
ZhengZhou is not like Shanghai or Beijing, there is still a lot of opportunity to be had here. So far Dairy Queen, KFC, Pizza Hut and Haagen Dazs have jumped into this hotspot.
For more info on ZhengZhou http://www.chinatravelguide.com/ctgwiki/Zhengzhou


Crowne Plaza ZhengZhou
http://www.crowneplaza.com/zhengzhou-cp


View of city from room in Crowne Plaza ZhengZhou


Crowne Plaza room 525 Bathroom


Crowne Plaza ZhengZhou room



Staff getting a pep talk before service outside a restaurant...



I was somewhat surprised with the food in ZhengZhou. Let me tell you all was delish/tasty in every outlet we tried. Lots of heat with chilli, something you do not see with Chinese food here in Australia.

Hot Pot Restaurant
This was fun! A hot pot was in front of you on the table, inside was stock and bean curd and then you add food you like and pull out when cooked...




Minced prawn being placed in hot pot


and then some noodles please...


okay thinner thanks...


Spicy fish dish


Exotic mushrooms, spicy noodles, eggplant & 1000 year old eggs and green tea

and desserts...


yes this is dessert.. corn bound and sprinkled with sugar


Cibo Coffee, fudge Brownie with melon icecream


Haagen Dazs brownie

All the restaurants I went to had most of the floorspace taken up by private rooms where one can catch up with family, friends or do business in privacy.


Cibo private dining room


Cibo private dining room


Dio Coffee exterior


Dio Coffee interior

Yum Cha
We in Australia have taken on the name Yum Cha but in truth Yum Cha means drink tea
Dim sum or in Cantonese Dian Xin are divine both in China and Hong Kong eaten as breakfast or lunch
Two of my Favs
Har Gau - fresh prawn dumpling or Steamed Char sui buns - soft, fluffy, yummy. Pork or sweet bean paste.


Dim sum or Cantonese Dian Xin

And what's at the supermarket...


Mangosteens


Sugar and mung beans


Chinese Coke


Eggs


Frozen prawns


Frozen seafood

Hong Kong


View from Golden Bull Vietnamese Restaurant


Young Coconut Juice


Crab & Avo salad


Spicy Pork & Rice Noodle

Chinatown Fortitude Valley
The Chinese Moon Lantern Festival
known as an important festival in the Asian Communities other than Lunar Chinese New Year, it usually falls on 15th of the 8th Chinese Lunar Calendar. During these times, people celebrate the Mid-Autumn festival to worship the moon as the moon become fullest and brightest. It attracts not only Chinese communities, but also the Vietnamese, Thai, Laotians, Cambodians, Koreans, Japanese, Indonesians, Malaysians and Singaporeans. It provides a real cultural experience and understanding of Asian tradition and belief through connection with Asian communities.
Location: Valley Chinatown Mall - Dixon Street, Fortitude Valley
Date: 18th September 2010, Saturday 12:00PM ~ 7:00PM

Fuchsia Dunlop's Book Sharks Fin & Sichuan Pepper is very inciteful and showcases Chinese Food, history and Chinese ways...



On 6th October Freestyle Book Club will be having a Chinese Feast with recipes from Fuchsia's book http://www.freestyletout.com.au/bookclub

Bruno Loubet Cooking Class at Freestyle Escape

Former Australian restaurateur and French Chef Bruno Loubet who now lives and works in London as Chef of Bistro Bruno http://www.bistrobrunoloubet.com/ scheduled a brief culinary pit stop at Freestyle Escape on the Sunshine Coast during his trip back to Oz.
http://www.freestyleescape.com.au/experience
The French cooking class and long lunch showcased some of Loubet’s favourite dishes. Beetroot ravioli, Fish cassoulet with Seafood sausage and Strawberry creme fraiche brioche tart.

This unique experience was an all day affair with hands-on cooking class, wine and sumptious long lunch.



Bruno giving class.


Foodies at work.


Bree extracting juice out of beetroot.


Piping beetroot out.


Stephen making Ravioli


The ravioli.


Cutting the ravioli.


Beetroot Ravioli


Rocket, nasturuim and borage flowers fresh from Freestyle Escape herb garden.


My latest favourite red... De Bortoli Yarra Valley Syrah.


Seafood sausage mix, prawns, crab, scallops, salmon.


Bruno showing us how to make seafood sausage.


fun seafood sausage making


Seafood Sausages


Cassoulet before Salmon and Seafood Sausage added...


Fresh local strawberries.


Francis and Bree preparing strawberries.


filling Brioche Tart


Adding strawberries to brioche tart.


Brioche tart fresh from the oven.


Brioche tart with a glass of De Bortoli Noble One...yummo



Bruno with Angelo (another brisbane foodie who left us for Melbourne)


the Sumptious long lunch

Bruno has only recently returned to London after enjoying eight years based in Australia as a Chef/Restaurateur. During his time in Australia he owned Bruno’s Tables (Brisbane) and was at the helm of Berardo’s (Noosa)http://www.berardos.com.au/ and most recently, Baguette Bistrot (Brisbane) http://www.baguette.com.au/customPages/home-2?subSiteId=1

Chef Loubet has two published cookbooks to his name, Cuisine Courante and Bistrot Bruno, and also has television appearances including his own 13-part series Chez Bruno, and stints on BBC’s Hot Chefs, Junior Masterchef and Australia’s The Great South East. Bruno was also a regular food columnist for Brisbane News as their resident chef.