I'm that kind of person who living for good food and of course I'm more than willing to pay for it. I wonder the horoscope descriptions for taurean are somehow quite true of which I think it's, especially the living for good food. I'm not fussy or picky on food but I have my own taste bud preferences. Of course we have the right to choose what to eat but some people they just don't eat a lot of things which I think it's good. What a waste!
How fortunate I am to stay with a used-to-be chef right now in Gold Coast. We were having so much excellent taste sensations in the past 3 months and Wayne's cooks were really delicious and he concerned on the presentation as well. I would say it's definitely comparable with those award-winning restaurants. (Am I exaggerating?? Hehe...*-*)
Below are some of the foods that he cooked in the past three months and I've documented them and wished to share with you.
Lamb cutlet with Gourmet quiche. This was one of the very first few meals that he made. Lamb cutlet was first pan-fried for few minutes and baked in the oven for 20 minutes. The Gourmet quiche was slightly more tricky cos it need a pastry to hold the filling. The filling was made from stir fried vegges, cream and feta cheese. It served with coleslaw contributed by Eillen, from K*C.
Burrito. This was a quick dinner that we had last week, Burrito, somehow modified Australian style Burrito. Apparently, It's Mexican Food. The meat filling was cooked with Salsa Picante sauce and with a bit of Chic Peas. As what you see in the photo, we wrapped everything in the Burrito and ate with hand. It was so tasty. The key for this meal is the meat fillings which contributed to most of the taste.
Chicken. The above two I haven't got a name for them so I'll just called them Chicken Cordon Bleu with bacon wrapped and Honey Soy chicken. They look delicious, ain't they?? haha...The Chicken Cordon Blue served with carrot, broccoli, pumpkin, mashed potatoes. It's massive and I could not move after dinner. The honey soy chicken which I had published before served with carrot, sliced potatoes and sweet potatoes and ground spinach. The green sauce for the Cordon Blue was capsicum puree and garlic mixture. What a brilliant idea to get rid of the excessive veges in our fridge. I don't know how to make the Chicken Cordon Blue because the dinner was ready when we reached home.
Pork. The above two sets are my favourite amongst the collections. Both are pork dishes. I called them Grilled Pork slice and Crumbed Pork Fillet. The former served with stir-fried snow peas, yellow squash and button mushroom, grilled eggplant and mash potatoes. He brushed the sauce mixture consisting of whole grain mustard, spices and seasoning on the pork slice and grilled it.
The latter served with broccoli, slice potatoes and some stir-fried mix veggies. The best part of this pork fillet is the Sauce, Aussie Sundried Tomato sauce from our company. Wayne said he developed it. The meat was so tender and juicy.
After all, we have slight contribution to my log as well. The above two made by us, Shepherd Pie and Grilled Drumstick served with Butter rice. The Shepherd pie is made by a layer of Lamb minced, mashed potatoes and Cheese subsequently. Baked for 20 minutes in the Oven. Everything is cooked before the oven. For the Butter rice chicken, it was just our experiment product. Taste good though.
Meat ball Pasta. This dish is special on the pasta sauce, Wayne broke the traditional cooking style of using tomato based sauce,he used satay sauce to cook it. It served with pan-fried mashed potatoes. As you can see, the satay sauce was cooked with carrot, broccoli and meat ball. It taste great! I guess this exotic dish is hard to find in the market.
Simple Pasta meal served with tomato based sauce. We like to make pasta too, cos it's quick and easy. Whenever we don't feel like cooking, we will just cook pasta or fried rice. haha...
Sticky Date Pudding. This was just made 2 days ago. The texture is soft and moist. It was so sinful to eat cos the whole pudding in a casserole plate baked with 250g of butter and plethora of sugar. Yet the sauce is made from 'Gula Melaka' and I guess with some other fattening stuffs as well. It served with cream, Icing Sugar and Shredded dark chocolate. OMG!!! So fattening but It's superb, cos in Asia it's difficult to find such a tasty pudding. It's such an indulgence, simply just in the heaven of sensations.
I'm thankful to be here. To have the chance to eat all these finger-licking food and I guess I learnt pieces and bits of how to cook them. Really! Millionsssss thanks to Wayne.