Olympus Pen Series Launch with Pearl Catering at Boutwell Draper Gallery, Redfern (30 June 2011)

http://www.olympus.com.au

or www.getarealcamera.com

PEN mightier than the phone

Thanks to Steve Stammers from Weber Shandwick for inviting me along to the launch of the new Olympus PEN Series 3. It wasn't that long ago when I was contemplating on whether I'd get a Micro Four Thirds camera as an upgrade to my compact Canon IXUS 105 but in the end I decided to go for a Canon 60D. I've been very happy with the purchase but I guess there are times when a more compact camera would be very ideal as a lighter carry option. I look forward to the day when a full-size sensor fits in a very compact camera body with a very low aperture zoom. The Fuji FinePix x100 is probably the closest so far I've heard of but doesn't have the zoom capability — a 10 times zoom would be nice like the Ricoh CX5. Apparently the new E-P3 is advertised as having the World's fastest Auto Focus (among interchangeable lens type digital camera available as of 30 June 2011) which would be a pretty handy feature when you simply need to get the shot with little delay. I didn't get a chance to test any of the cameras on the night as I was too focused on the excellent canapes being provided by Pearl Catering which I fondly remember enjoying at the Angela Wilson Bridal Gala event last year. Alas, there was also no Olympus E-P3 in the goodie bag.

The calm and collected chefs Dean and Adam produced some very tasty and creative canapes in their makeshift kitchen set up in the gallery storage. I'm amazed what chefs can sometimes create with a simple portable oven, basic single stove top and fry pan. The Grilled QLD scallops were one of my favourites tonight which were easy to eat and so tasty. The homemade Gyozas with shitake mushroom and chinese cabbage were also excellent with the right softness that melted in your mouth with an explosion of balanced flavours. An honorable mention goes to the nicely presented Thinly sliced yellow tail kingfish served in a Chinese spoon which always makes it easy to eat. I was very impressed with the Vanilla bean custard baked in filo with icing sugar and cinnamon with pastry so crispy yet delicate that simply melted in your mouth and the custard was nicely flavoured with real vanilla bean. It was a very well managed event and it was interesting to see the three artists creating their art during the event. I wonder if their pieces will end up at the Olympus head office?

Whipped brie and chervil in a proscuitto crown with sourdough crouton, roasted hazelnuts and mugolio

Canape

Moroccan spiced chicken breast pieces skewered and char grilled with chermoula

Grilled QLD scallops served on top of Sicilian eggplant with grilled chorizo and salsa verde

SIMON FAVOURITE :-)

Gyoza: Pan fried shitake mushroom and chinese cabbage and spring onion dumplings served with a chilli soy and sesame dressing

SIMON FAVOURITE :-)

Thinly sliced yellow tail kingfish, pink grapefruit, red radish and citrus vinaigrette with shiso leaves

WORTH TRYING :-)

Baked custard - Vanilla bean custard baked in filo with icing sugar and cinnamon

SIMON FAVOURITE :-)

Bread and butter pudding - A moist pudding made with croissants fresh dates and dark chocolate glazed with a chocolate ganache

Mini Blueberry tarts

Chefs Dean and Adam, Pearl Catering

Artist 1

Artist 2

Artist 3

Official speech time

The Olympus team

Olympus PEN E-P3

Olympus PEN E-PL3

Olympus PEN E-PM3

Marketing campaign posters — www.getarealcamera.com

Gallery crowd

DJ in the house/gallery

I love this painting on the gallery wall

Goodie bag — Olympus branded merchandise — What, no free camera!

Outside Boutwell Draper Gallery

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Vanilla Cake

Here is a quick and easy cake recipe just in time for the Holiday weekend!!!! 

The Ingredients:4 eggs
3/4 cup coconut milk (canned) or cream
2 teaspoons vanilla extract ( you can use l tsp. if you want less vanilla flavor)
date mixture - see below1/2 cup blanched almond flour
1/2 cup coconut flour
1/4 teaspoon unrefined sea salt
Scant 1/2 teaspoon baking soda
Stevia 5 drops


date mixture:
3 dates, pitted
2 TBSP water
microwave for 30 seconds and mash down. 

The Directions:
Preheat oven to 350 degrees1. In a large bowl, whisk together eggs, coconut milk, vanilla extract and palm sugar.
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.
3. Mix dry ingredients into wet with a handheld mixer. Add stevia to taste.
4. Grease an 8x8 inch baking dish and pour in batter.

Bake for 30 minutes
Cool for 1 hour

There are many things you can do with this cake. Add cut strawberries!!! Add fresh blueberries!!! Add sliced Apples!!! Possibilities are endless! :) 


I added chocolate chips, this time! 

ENJOY!!!!

Salisbury Steaks

A few months ago hubby created the delicious ground beef veggie burger. The other day while walking through Whole Foods, I peaked at their delicious burgers. They have great creations and made me want to make my own version, Spinach burger. I mixed the spinach, ground beef and spice and formed into patties, but then, I decided not to make hamburger but to make Salisbury Steaks out of the mix. So flattened them out some more and grill on the griddle! 

Sorry for the terrible picture. Kids were DEMANDING my attention and I had to snap one quick photo! :)

Here is what I did!

The Ingredients:
1 - 2 lbs ground beef
1 cup finely chopped spinach
2 minced garlic cloves
1 TBSP herbs de provence
1 tsp rosemary
1 egg
1 TBSP raw butter

The gravy:
2 cups beef broth
1 cup coconut milk (canned)
4 TBSP Raw butter
2 TBSP Coconut Flour

The Directions:
In a large mixing bowl add together all the patty ingredients. On a large skillet or griddle heat butter over medium high heat. While butter is melting make thin hamburger patties. Place patties on the hot buttered pan. Cook each side for about 2 - 3 minutes. I pressed my patties down right after setting them down to thin them out just a little bit more!

In a saute pan add left over butter from skillet and additional 4 TBSP. Add Coconut flour and mix well. Once a thick paste mix in the beef broth. Mix well and bring to a boil. Add coconut milk and bring back to a boil then turn down to a simmer. Stir the broth frequently to bring down. It will begin to thicken up. It took me about 15 minutes to get the texture I liked!

ENJOY!

Part of Real Food Wednesday

The Falconer: Modern Australian, Darlinghurst (19 May 2011)

31 Oxford Street, Darlinghurst NSW 2010
http://www.thefalconer.com.au

Licenced to comfort

I’ve dined twice at this old charm retro fitted restaurant and the food continues to be good quality comfort food in a nice ambient setting. Service has been friendly, even when they were busy the first time I dined and had to wait over an hour for a table. Booking a table in advance for the second time round was a much better idea. The cheapest bottle of red was the Fat Tree 2008 Shiraz Cabernet SA ($30). I tend to pick the cheapest to see how it goes. It probably wasn’t the most sophisticated but certainly quaffable enough for a casual night of dining. The Antipasto for two ($28) comes with a selection of 4 items. All quite nice in their own right although I wished I’d ordered the Seared scallops ($16) instead with cauliflower puree, prosciutto & balsamic reduction as an entrée which sounded like my kind of dish. Warm Side bread ($7.50, 3 serves) with olive oil and balsamic vinegar helps fill the stomach on a cold night along with the Crispy shoe-string fries with The Falconer aioli ($8) which fairs well as a table share dish.

For those who love their meat you might be inclined to pick the ‘Good & Evil’ beef fillet wrapped in bacon crushed chat potatoes, spinach & béarnaise ($28). My medium rare order is bordering on more rare but still nice and tender although I would have liked the bacon to be less fatty and perhaps rendered of fat a bit more. There was no shortage of béarnaise which I couldn’t possibly finish without having a cardiac arrest. The Orecchiette with braised Hillside lamb ragu ($19) was well-liked and the orange zest used in the Confit duck risotto ($19) gave a nice touch on the palate. For dessert the Warm treacle tart, spiced cream, lavender sugar ($12) was a hit although our high hopes for the The Tom Waits ($12) wasn’t as moist as hoped. More ice cream would have been appreciated in the Affogato with Frangelico ice cream & Golden Cobra espresso ($8) but flavours were good.

SNAPSHOT REVIEW:

PROS: Cosy seating, Nice ambience and lighting, Good range of dishes which aren’t too expensive, Records played for background music, Service was efficient and friendly, Licenced and open for breakfast, lunch and dinner

CONS: Hard to get a seat when busy, A bit hard to get out of booths elegantly and without getting others to move out too, Table support can get in the way of feet sitting comfortably flat

MUST TRY: Anything on the menu that tickles your fancy

—

Antipasto for two ($28)

Side bread and olive oil balsamic vinegar ($7.50, 3 serves)

Crispy shoe-string fries with The Falconer aioli ($8)

"Good & Evil" beef fillet wrapped in bacon crushed chat potatoes, spinach & béarnaise ($28)

Excess of béarnaise sauce

Orecchiette with braised Hillside lamb ragu, Sicilian olives, eshallots & tomatoes ($19)

Confit duck risotto with peas, orangge zest & parmesan ($19)

Warm treacle tart, spiced cream, lavender sugar ($12)

The Tom Waits - dark choc mousse with tobacco syrup, whiskey ice cream & meringue powder ($12)

Pouring the tobacco syrup

Affogato with Frangelico ice cream & Golden Cobra espresso ($8)

Fat Tree 2008 Shiraz Cabernet SA ($30)

Dry Ginger Ale ($3.80)

Cascade Green ($7)

Bill $241.30 for 5 people

Seating and decor

Women's toilet

Men's toilet

Table support in the way of feet sitting flat

Records

Decor

Retro typewriter

Bar

Special menu

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