crazy food combinations

In one of Melbourne's prestigious Heritage listed building is a place where you can combine everything you love and everything that makes Melbourne known around the world. Food, Fashion, Music and Art. A grand glass entrance with a gracious front desk and a pink lite horse floating above you is just the beginning of your night ahead. I welcome you to Ms. Collins, a place where you gather friends, mingle and enjoy some superb hosted service through the night. This venue is grand and spacious with closed off rooms, split level and designed with neon luminous lighting to set you into a relaxing ambience. Something that you may not have realised though is that here at Ms Collins they not only have a grand central bar where people like to mingle at after the working hour, but there is an extraordinary kitchen. An outstanding menu of street food designed by renowned chefs in Melbourne - Jaques Reymond ( 80 hatted chef ), Daniel Wilson ( Huxtable) , Paul Wilson ( Icebergs ) and Riccardo M...

We all love to sit and relax and put on a movie from time to time, and you can't say no to movies that contain a 'Feel Good' moment. Movies such as Ratatouille, Julie and Julia, Chef just to name a few (the list is endless) really makes you warm and yet slightly more hungry.... theres no denying it. So you better go and pop some popcorn smother it in melted butter then mix it up with some maltesers because theres a new Culinary movie out and it will wish you had smell TV. The hundred food journey is about a family who leave their home behind and travel to France to start a new beginning with there gastronomic flavours and put the spice in to peoples lives. A charming setting and a step into the culinary world. Heres a story about hopes and dreams that for any food lover could picture themselves in and hoping it could be them. As every movie does this family movie creates competition between to rivals, but includes good humour and understanding into how 2 restaurants strive ...

Ingredients: 1 small Pork Shoulder ( Murray Valley ) 1 ltr Vegetable stock 1 tsp Ground black pepper 1 tsp Salt (extra for crackle) 1 chopped onion 2 tbsp Soy sauce 2 tbsp oyster sauce 2 tbsp Shao hsing rice wine 1 tsp sesame oil (plus drizzle for crackle) 1 avocado 1 carrot - greated and shredded 1/4 cabbage red - shredded 1/2 bunch coriander - torn 3 sprigs of spring onion - chopped 2 sticks of celery - finely chopped 1 red chilli - finely diced Kepi Sesame Mayonnaise Taco shells - hard or soft, dependant on preference Method: Remove skin from pork shoulder and set aside on a lined baking tray. In a slow cooker or deep pot place stock, shoulder, seasoning and chopped onion. On a medium to low heat slow cook shoulder until tender and is easy to pull apart. Estimated 6-8 hours dependant on size of shoulder. Rub Salt and drizzle skin with sesame oil. Place skin in oven to make golden crisp crackle. Remove and allow to cool. One cool, chop into bite sized pieces - almost like a crumble W...

With the wonderful flavours of Chin Chin comes a quaint yet vibrant place in Richmond Kong BBQ. Delicious Korean BBQ with a friendly and energy filled atmosphere was defiantly delivered. Greeted with large smiles from the staff and a warm welcome that followed set the mood for what was to be an exciting experience. With drinks ordered I was brought into a true feeding frenzy where there was too many options. My excitement was through the roof, perhaps a little squeal may have come out with all the excitement. On the short order we decided to share some smaller plates (of course) to ensure we didn't miss out on too much. Trying a couple of buns to begin, tantalised my appetite to say the least. A bun of soft shell crab with salted duck egg relish and coriander was delicate and rich. The other was a Peanut butter salt and pepper tofu with burnt chilli mayo. A combination of sweet sour and chilli combined with a hint of satay was extraordinary and delicious. To follow were the Hot win...

A few weeks ago I was asked if I wanted to join in an event where I could meet and Interview Manu Fiedel and learn about pork....... Ummmmm who would give up that opportunity? Brought together by Mango Australia, Murray Valley pork and Highpoint Shopping Centre I was able to not only meet Manu, but to sit and get a saucey interview with him about his culinary world. I was able to get the saucey information that a lot of people want to know. Murray Valley Pork is an exquisite pork supplier only delivering to five star butchers around Australia. Farming their own produce, allowing for free range, and caring for every pig. The quality and respect that Murray Valley put into their produce is amazing, respecting each pig each day and delivering the most amazing produce that I have worked with for some time. Pork is actually my favorite protein and I will always get excited when I find pork on a menu or when I cook with it at home. It is a misunderstood meat which apart from cooking bacon, p...

Ingredients: 3 Carrots, peeled and diced 3 Celery, sticks peeled and sliced 1 Onion, peeled and diced 3 Garlic cloves, crushed 1 Butter knob 4 Beef Cheeks 200ml White wine 500ml Beef Stock Seasoning Oregano Bay Leaf Orecchiette Pasta Method: Combine diced carrots, celery, onion and garlic in a slow cooker and sweat down with a knob of butter. Add in Oregano, Bay leaf, salt and pepper. Add wine, stock and Beef cheeks into the slow cooker, cover and set on high for 8 hours. After 8 hours your Beef cheeks should be tender and starting to fall part. Remove cheeks from slow cooker and pull the meat. Transfer stock to a smaller saucepan and season to taste.  I added more salt and pepper with a touch of red pepper, cumin, caraway and hot chilli spice. Transfer cheeks to pan and reduce on low for approx 1 hour or until you have a thick sauce consistency. Cook up the Orecchiette pasta to al dente. I chose this style of pasta to catch the sauce, but you can choose any pasta of your choice....

It's funny how we think that the only places to eat are in local cafes or restaurants and how dependant we come to relying on apps to find the great eateries. Well I am here to say that at Melbourne Zoo they have outstanding food facilities that you are missing out on.  Compass Group located at Melbourne and Werribee Zoo are delivering some magnificent catering. Recently I was honoured to attend an event where to start we were presented with flavoursome canapes of: - Smoked fish croquettes with yuzu mayo & furikake sprinkle - Delicate Beet tarts with creamy goat curd and cumquat marmalade - Wagyu bresaola with horseradish creme fraiche, red sorrel nestled on a potato gaufrette - Eggplant and pecorino fritters with minted yoghurt Add these with a glass of champagne in the warm summer breeze, and lions roaring in the background and you have a sensational concoction to celebrate Mains alternate but of course I got my hands into try the dish beside me, when no one was looking (you ...