JOIN ME ON FACEBOOK & INSTAGRAM to keep tabs on my Cooking Classes or EVENTS.
EG: My latest FACEBOOK FEED on the theme of bees and HONEY. Then coming in MAY cooking demos with HONEY in the Swan Valley
This year I am still teaching FULL TIME INTERNATIONAL STUDENTS at College, but also back doing Masterclasses in the Schools and am taking bookings.
2019 COOKING CLASSES
Come along and Explore the World with the Chef Explorer!
My " Taste of the World" Cooking classes for Adults or children are offered at 'Taste Budds Cooking Studio' in Perth. Go to their website below to check currents classes like the SELL OUT' 'TASTE OF SPAIN' & 'TAPAS OF SPAIN & PORTUGAL'.
BOOKED IN SO FAR : MARCH-HENS PARTY -TAPAS OF SPAIN
Check out these links below where I am currently conducting cookery classes and demonstrations:
CJACCESS PROGRAM- @
AND REGULAR ARTICLES PUBLISHED IN www.swanmagazine.com.au
Examples of past events:
- Live cooking Demonstrations on Ellenbrook 'Connect' stage
- 'Awesome'(say kids and parents!) kids cooking classes at TASTE BUDDS COOKING STUDIO-ONGOING
- Regular fortnightly in store cookery demo's at Mirrabooka square Shops-ONGOING
- MASTER CLASSES @ Perth Schools like BALLAJURRA, CYRIL JACKSON & ECC-ONGOING
- Master class for Ellenbrook’s 1st Mini-Master Chef competition
- A ‘Taste of the World’ cookery course for Polytechnic West
- Guest Chef at’ Larry the Lobster Festival’ in Dongara
- Chef Explorer Live Demo on stage at The annual ‘Swan Valley Fiesta’
- Regular community workshops for the City of Swan
- St Patricks Day Talk at Midland Library
- West Coast Seafood-Taste of the World BBQ
- ‘Yum in my Tum’ Kids cooking Festival 2010-2012
- Just Local Food Fiesta Kids Cooking Classes
- ABC Shop Book signings
- Regular Chef Explorer and Taste of the World Book talks for many different community groups around Perth
- In depth cookery programs for local schools
TO KEEP UP-TO-DATE WITH CURRENT EVENTS, ALSO FOLLOW ME ON FACEBOOK.
COMING UP IN DECEMBER 2O13:
1. CHRISTMAS PRESENT SPECIAL
- BOOK OFFER FOR ALL 'CHEF EXPLORERS OUT THERE: BUY BOOK 1 IN THE CHEF EXPLORER Series
- 'A TASTE OF THE WORLD' for cut price of $15 per book (&P/P)or even better TWO FOR $25 AND I WILL DONATE THE $5 TO THE SALVOS CHRISTMAS APPEAL FOR NEEDY FAMILIES.
- For full details see attached
EVERY SATURDAY UP TO CHRISTMAS
- Saturday-7th, 14TH AND 21ST DECEMBER- A TASTE OF EUROPE Where I will be presenting recipes from ITALY & LUXEMBOURG, then GERMANY, CZECH REP, ENGLAND., AUSTRIA & DENMARK FROM 12-2PM @ MIRRABOOKA-www.yoursquare.com.au.
Check out all my dishes I will be cooking througout December @
3. The Chef and Music Explorer show on Friday 2-4 at Radio Ellenbrook 88 fm INCLUDING A 'LIVE AID'85' INSPIRED 'FEED THE WORLD' SERIES. This theme will include selling my BOOK 1-A TASTE OF THE WORLD' and ALL THE PROFIT goes to charity like the Salvos 'CHRISTMAS CHEER' CAMPAIGN.
4.CLASSES:-A TASTE OF GREECE for a kids birthday party at TASTE BUDDS COOKING STUDIO this weekend
A TASTE OF MOROCCO at TASTE BUDDS COOKING STUDIO on Monday 2 Dec. Check out all courses on
For 2014, A TASTE OF SPAIN & A TASTE OF MEXICO has already sold out!
5. Read NOVEMBER'S TASTE OF EUROPE STORY "DUTCH COURAGE" @ The Swan Magazine
- AND coming up in December my rather APT true (as always 'A CHRISTMAS STORY'
6.WATCH The CHEF EXPLORER on AURORA TV & THE FACT TV-on NZ in December.* See 'Radio & TV' page and
7: Also on the evening of Saturday 8th MARCH, Brendan will have a CHEF EXPLORER 'TASTE OF THE WORLD' COOK/TRAVEL BOOK Stall sat the TWILIGHT MARKETS@ Alfresco and Exhibition Shed of Taylors Art & Coffee House in the SWAN VALLEY. All tickets proceeds go to the 'Ride to Conquer Cancer Team “Living Well With CML” so that they can support critical scientific medical research and monies raised benefit the Harry Perkins Institute of Medical Research.
Then on Saturday 30th March The Chef Explorer will be live on stage demonstrtaing 2 THAI recipes from his book at the ELLENBROOK CONNECT EVENT, Special book price on the day, and VIETNAMESE/THAI CHICKEN @ SALAD WRAPS for sale.
CHEF EXPLORER RECIPES-A-Z OF THE WORLD
Its winter here in WA and I need to use up some dry Pulses and grains I have in my larder. So first a bit of Lentil soaking and a Taste of India with INDIAN KICHIRI. Great for Vegetarians too! Watch out for some more pulse dishes, I have my Black Eyed Beans soaking at the moment!
The latest are:
THE LAST RECIPE FOR AN A-Z OF THE WORLD COVERED ON MY RADIO SHOW IN OCTOBER IS ATTACHED FOLKS FROM ARGENTINA:
THE NEXT RECIPE FOR AN A-Z OF THE WORLD COVERED ON MY RADIO SHOW-SEPTEMBER IS ATTACHED FOLKS FROM AUSTRIA:
The cookery around Australia is in one way very cosmopolitan and in another way very localised. And nothing comes more local and regional like the classic Lamington, which is probably Australia’s ‘National Cake’, or is it Pavlova? I will let you decide! Meanwhile, try your hand at making it, especially important for your Australia Day celebrations. Or in fact anytime because the kids always love them!
150g caster sugar
150g self-raising flour
30g corn flour
25g soft butter, chopped
80ml hot milk
2. CHOCOLATE ICING
700g icing sugar mixture
50g cocoa powder
20g soft butter
180ml hot milk
3. 250g Desiccated coconut
- Preheat the oven to 180°C
- Beat the eggs with an electric mixer until light in colour. Gradually add the sugar; beat until the mixture is thick. Mixture should form thick ribbons when the beaters are lifted.
- Meanwhile, sift the flour and corn flour together
- Combine butter and hot water in a small bowl, so the butter melts
- If your mixing machine bowl is not big enough, transfer the egg mixture to a large bowl.
- Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon to gently fold the flour into the egg mixture.
- Then fold in the butter & milk
- Pour sponge mix into greaseproof lined square tin
- Bake for about 25 minutes or until sponge springs back when touched lightly in the centre.
- Turn cake onto a wire rack to cool.
- Portion into 20 even pieces.
- Then cover and place in the fridge for a couple of hours.
- Meanwhile, sift the icing sugar and cocoa into a large bowl.
- Heat up the milk and melt in the butter and add to the bowl whilst stirring over a medium saucepan of simmering water until icing is smooth and thick enough to coat the back of a spoon.
- It is a good ides to put the icing into 2 separate bowls for dipping, so it ios a smoother operation to dip (crumbs can clog the icing up!)
- Dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess.
- Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing.
- Toss cake gently in coconut. Transfer cake to a wire rack; stand until set.
A Fantastic winter warming 'One Pot Dish' from my TASTE OF SPAIN class folks:
As demonstrated live at Mirrabooka shops and on the Chef and Music Explorer Show-Radio Ellenbrook 88fm:
NOVEMBER 2014-ATTACHED IS RECIPE FROM CHILE PROFILED ON RADIO SHOW
ATTACHED ARE RECIPE'S FOR CHILDREN'S WEEK AT WHITEMAN PARK ON SUNDAY 19TH OCTOBER 2014
The CHEF EXPLORER’S A TASTE OF EUROPE 4-FRANCE
Well, what can I say; the French were the original Master chefs, although I am sure the Italians would argue with that statement! After all, the Romans settled there long before French regional cuisine developed. Furthermore, way back in the 16th Century a young French Prince married a Florentine Princess in the form of Catherine de Medici, and she brought fifty Italian chefs over to France with her! Catherine’s Florentine cooks really were the founders of French Cuisine.
When I was a Chef in College our studies were based on French cuisine and it still is today, when I am now myself, a teacher. From original Roman influence in medieval times the French developed by regions and like most of Europe their cuisine is still very regional.
So for my second French dish, I have selected yet another old classic rumoured to be fit for a king! Bon Appetite!
CHICKEN A LA KING ( 2 PORTIONS )
This is a simplified version I have recently modified when teaching kids cooking classes, but I usually use a whole chicken, simmered in the chicken stock or water to get some real depth of flavour. Then cooled and stripped all the meat off the chicken, discard the bones and dice up flesh as the rest of the recipe.
- 200g cooked diced Chicken Breast
- 30g Butter
- 30g Flour
- 50g diced Red & Green Peppers
- 100g sliced Button Mushrooms
- 200ml Chicken stock
- 20ml Sherry
- 20 ml Cream
- Chopped Parsley
1, Sweat the mushrooms and peppers in the butter, then add the flour to make a Roux.
2. Slowly work in the hot stock, then add the sherry and cream.
3. Add the chicken meat and allow to simmer for 10 minutes.
4. Check the seasoning and add the parsley, saving some for garnish.
5. Serve with Rice Pilaff .
GNOCCHI ITALIENNE (PIEMONTAISE)
Italian cuisine is roughly divided between the industrial north with its fertile plains, mountains and lakes which produces quality wine and dairy foods, and the more rugged hotter south which grows olives, tomatoes and herbs.
However, despite any regional differences in cuisine, to me they all have the same elements in common. Simple, fresh ingredients with traditional recipes, and even in restaurants the style of cooking is home-style. From pasta to risotto, Gnocchi, pizza and polenta, from salami to a good steak washed down with a fine Chianti!
I traveled along the length of the country, taking in the magnificent history of Rome and Venice, the splendor of the Vatican City and the ancient history of Rome.
It soon became very apparent everywhere I went that the Italians sure love their food! This is as still relevant in the 21st Century as it always has been. Thankfully, Italy is one area of the world particularly in the country where the fast food culture of McDonalds is not very successful!
In Italy, when it comes to food, little changes! Thank God!
When cooking Italian food, one must try to cook the classic Italian dumpling known as Gnocchi. Try this one with a fresh home made Tomato sauce
- 600g Mashed potatoes
- 200g flour
- 50g butter
- 2 eggs
- 1 egg yolk
Fresh Tomato sauce, Parmesan cheese and basil leaves to garnish
- Make sure mashed potatoes are well mashed
- Add the rest of the ingredients whilst still hot
- Mould into small balls (size of a walnut)
- Place on a floured tray and flatten a little with a fork or ‘Gnocchi Bat’
- Poach gently for 5 minutes
- Serve with lashings of fresh tomato sauce and parmesan cheese
Classical Italian TOMATO SAUCE
- 1 diced Onion
- 2 finely chopped Garlic cloves
- 1 x 400g tin Italian chopped Tomatoes
- 2 tabs Olive oil
- 2 tabs Tomato puree
- 1 tsp Sugar
- 1 tsp dried or fresh Oregano
- 1 tab fresh chopped Basil
- 2 Bay leaves
- Salt & Pepper to taste
- Gently fry the garlic and onion.
- Add the rest of the ingredients and simmer for 20 minutes.
- Check the seasoning and dispose of the bay leaves.
- This sauce can be used as is or pureed. It can be stored in jars in the fridge or frozen.