Welcome to the Sali-Vation Urban Graze Newsletter

Thank you to all of you who have booked in for our Long French Lunch at Bella Vista Farm coming up on June 9th. The event sold out in 6 days! Let’s keep our fingers crossed for more of this fantastic weather we have been enjoying.

For those of you who missed out on tickets, there are still a few ways to experience Urban Graze. Our Ten Plates Italy degustation dinner is coming up on Saturday June 15th and it still has 6 places available to book. Join our other guests at the table to share fantastic food, taste 10 different wines and generally swap food stories and food experiences. Our dinners are exceptional (if we do say so ourselves) and you will leave not only content but hopefully inspired. Click here to read more about our special evening

Also on the same day we have a scheduled barbecue and wood-fired oven class called Feast of the Beast. Meats, seafood, bread and soup will be made all the better by the smoky flavour that the wood fired oven can give. The barbecue will be fired up as well and we will be cooking outside and dining inside. Men and ladies love this class and if you don’t have a wood-fired oven at home this may convince you to put one in. All the recipes can still be cooked in a conventional oven as well. If you have a gift certificate to use, be sure to get in before it expires and book into this class. There are still plenty of spots to join a cooking class this coming June and July. Make sure you spend your winter learning more about cooking and not hibernating!
 
On a different note, we are always appalled at the fact that advertisers push artificial, low fat products to us and to young people as well through tasteless television ads. The Meadowlea ad with the young girl holding the butter in her hands twisting her face into a scowl really makes my blood boil. Natural fats in moderation are the best fats for you. Fake fats not only taste disgusting, they can be full of residual chemicals from processing. Click here to read more about natural fats and oils related to health.

Platinum Knife Sharpening is a new mobile knife sharpening service that has opened in Kellyville. Andre Laudams is a qualified chef who is extending his skills outside the kitchen with this new venture. He will come to your home and professionally sharpen your knifes for only $5 per knife! However, there is a $40 minimum call out fee, so speak to your friends and family and pool together a few of your blunt knifes and give Andre a call. He was trained in the skill of sharpening by the gentleman who has looked after our knives for last 6 years. If you are in the market for a new knife be sure to get up to The Chef Spot in Dural and speak to Doug or Brett (9651 6166); they carry many brands of knives for a fraction of what the House of Knives sells them for. They also stock the same knives we use at the school which are Victorinox.

As it is getting much cooler it is time to share a delicious Autumn soup recipe with you that will be sure to warm you from the inside out. Made with easily found, in-season fruit and vegetables, this soup is fat free (who knew) and can be frozen to be made ahead of time. Let us know if you enjoy this recipe by posting on our Facebook page.

Carrot, Sweet Potato and Pear Soup    Serves 4+

2 carrots, peeled and diced small
200 g sweet potato, peeled and diced small
½ onion, diced small
¾  cup red lentils, rinsed
1 ripe pear, peeled, cored and diced
1 garlic clove, chopped
2 L homemade chicken stock
1 Tbsp    cooking salt
white pepper
½ lemon,  juiced
•    Combine carrots, potato, onions, lentils, pear, garlic in a large saucepot and cover with the chicken stock.
•    Bring to a boil and reduce to a simmer. Add the salt. Simmer until the carrots and sweet potatoes are soft. HINT (this will take less time if they are cut small and the same size)
•    Remove from heat and puree until smooth with a stick blender.
•    Add lemon juice and more salt and pepper if needed.


Did you know we offer hand-made catering? Click here for a brochure.

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