Tuesday 31 December 2013

Requiem ; 2013


I left school early, started to cook at age 13 and never did Latin , I am also not a religious man, just a believer in a higher power, (even if that be a Sith Lord for us Jedi warriors), but I have learnt some things in my years and have to say that some words and phrases in Latin just mean so much, “Requiem aeternam dona eis, Domine, et lux perpetuat luceat eis. Requiescant in pace” sounds so eloquent when spoken correctly.     
It means “Eternal rest grant unto them O Lord and let perpetual light shine upon them. May they rest in peace.”

I began 2013 as I do most new years, looking back at who we had lost in the previous year.

Occasionally throughout any year you are surprised at a name, a celebrity who passes, a famed writer, a journalist or just a movie star you adored decades before. You just sometimes never expect them to go like the rest of us. But each year I check which of the famed we have lost as the ages are now creeping very high for a number of them. Despite their years of denial and thanks to plastic surgery, Hollywood sports some of the youngest looking 70 and 80 year olds on earth.

As 2012 ebbed into history I also surmised in several columns what would become of a year ending in a number thought by many to be tainted. Unlucky, scary, superstitious or just cursed thirteen never did have a good ring to it.
In the end 2013 will be a year easily remembered by me as the year I lost my mother.
Celebrity she was not. Young looking at 73 she was not. A sweetheart to the end she most definitely was and the only person on the planet who could lift my spirits on a down day with a single laugh.
There’s a saying about, “life throwing you a curve ball”, well 2013 was definitely that, I never saw this coming at all and I swung hard and missed.

When I was a child I hated sports for they made me feel silly at time just like that. You swung hard and missed and there were always those in the group that would laugh, smirk and giggle at your failure.
I somehow feel the same now.
While I know no one is laughing at me or smiling this time, I feel stupid for not having seen events escalating to the point of the final drama. So many others saw it. Why didn’t I?
I was closer to my mother than most. I’d wake and feel compelling love for her and have to call to see if she were all right. I had done exactly that just a few days before her death. Why then did I miss this catastrophic planetary misalignment that captured the soul of this angel and robbed me of my mother.
Where was I ?
What was I thinking ?
What was I doing ?
I’ll never know.
Life does not have a Hollywood ending and Hallmark can’t write cards for the state that I’m in or for the months I’ve endured since August 26th.

One comfort of 2013 will be the looking back at others who passed this year and were welcomed at the gates of Heaven along with my mother to keep her company. She would have been happy that Mark “Chopper” Reid was there, for she loved his books and crime stories. She always had a thing for the underdogs. Joining her too were Paul Walker, Peter o’Toole, Nelson Mandela, Tom Clancy, Bill Peach, David Frost, James Gandolfini, Richard Griffiths, Roger Ebert, Bonnie Franklin, Margaret Thatcher, and President Hugo Chavez to name but a scant few lives lost to us this year.
And so we find ourselves at the ebbing tide of yet another period of 12 months, 52 weeks,  365 days that changed history for some us, lead to joy for others, confirmed success and financial freedom for others and for some just 365 more days to tally of yet un-extraordinary lives.

What of 2014 ?
Well what of any year?
In the 45 years I have been here I’ve heard much of time travel, space exploration and the ‘future”.
So far I’m a little underwhelmed at the speed of change of it all. All I can see as far as advancements is that Hollywood has become very clever at kidding us into believing that everything will be all-right in the end.
“Live each day as if there is no tomorrow, enjoy the family and friends around you today and be thankful for every day you awaken upon this earth.”
That last sentence was a cliché string of nonsense by the way.

I can no longer live like there is no tomorrow.
There are no ‘good”  tomorrows for me since Mum died.
Just painful awakenings that remind me that she is no longer here.
Enjoying of family and friends around you sounds so easy; life, distance, commitments and money make it so much harder.
And as to being thankful on a daily basis, well put it this way, I’d thank anyone who could return the center of my life back to me for at this moment I’m a few degrees off my axis.
There’s a ‘black hole’ where my heart once sat and it’s slowly imploding the rest of me into a void of oblivience.
What will 2014 bring for me? To be honest I don’t much care.
I now just see life for what it pretty much is, ‘sans’ the rose colored glasses of my youth. Life is a day in, day out battle for survival, cash, riches and fame. But for the rest of us, it’s just another day to go to work for those who have the power, cash and riches, so that we can serve them until the year in which we are destined to expire.
And so one more year ends and another begins ! Whoop de doo…..
Margaret Ann Maree 17.5.1940 - 28.10.2013

Sunday 3 November 2013

Moving In Day.... Free at Last !!!

Well, we finished this part ahead of schedule in the end...barely 10 months after we started with nothing but a hole in the ground.
Although we have no reason to stat work just yet as the front of house is an incredible half year away, the kitchen is complete and we are moving in.
IT is one of the nicest feelings in the world, to have designed a kitchen and having seen it on paper and in discussion for much of a year, to finally walk the layout, touch the refrigeration and see your reflection in the glass and stainless steel.
The kitchen is simply amazing and one day i'll be able to tell you more, like where we are in
fact, but for now enjoy the photos of our finished kitchen, ready for move in day tomorrow !!!












 

Sunday 20 October 2013

Welcome to New Countries

To the new followers from IRAQ, NORWAY, SOUTH KOREA and BANGLADESH viewing this past week for the first time, "a special welcome to the blog".
Always happy and proud to have new viewers especially from countries so far afield. Today was a day of chocolate and lime so enjoy the fruit of our labour and Ill be posting more food shots very shortly. Our kitchen is just days away from being completed and Ill also be posting pictures of the finished department shortly. We may be months away from opening but today our opening team was strengthened by the arrival of our long awaited Head Baker, the Head of our Cake Decorating team and next week our Head Chef Savory... We have a long grueling time ahead with food trials but some lucky people will in fact be able to start receiving the work we produce very soon. We will keep our whereabouts very quiet still until we are ready with the complete package but why wait, I have the team, we make food daily and so we shall start distributing very soon. Anyway, today was delicious, as are most days.
Chocolate and lime Truffle

Lemon, lime and orange almond cakes

pot au chocolat 2014

Lime basil and olive oil meringue Verrines

Wednesday 9 October 2013

Quick Update October 10th 2013

I promised everyone no more updates but even I'm proud of what we have done,

FROM THIS

 

 

TO THIS

 and



in a relatively speedy 14 weeks. My last kitchen build was a speedier 12 days but was also a third the size, but we had walls and doors at least. here we started with nothing, broke ground on that, laid pipes and have completed a new build kitchen. This project alone is a combined area of 2500 square meters and as my business partner has stated, "if your going big, make it perfect...time spent now getting it right is time well spent when the customers fall in love with it from day one"
This week the ceiling goes in, the final electrical fittings and then the kitchen equipment after that. We should have the kitchen operational with the next 30-40 days...Inshallah... Sadly the café wont be in existence for about another 4-6 months...lets see  !!!
 
 

FOOD Is What You Come For and a Big Thank You

Many months ago I wrote about the ensuing progress of a the newest project in a 32 year cooking career. It was off and running and I was excited. I still am excited, but construction crews and designers have caused a few delays along the way and it is safe to say that while the kitchen nears completion, it is true to suggest we have not even poured our foundation yet for the bigger entity which will house us, you and the hundreds of visitors that we welcome when we are open. So time is one our side and not much more than cooking will occur in a testing phase until mid 2014.

Most of you come to this site for food though not updates on construction so I thought for a change I'd give you glimpses of my recent trip to Dubai. Food is what you come here for and food is what I went there for, so let me share.... While it was a business trip to buy plates, glasses, and cutlery, the overriding desire was to test the market and see what else DUBAI has to offer. I have been there before, many times actually since my first trip there in 1987 when we were shown off the plane at 4am in the morning surrounded by machine gun carrying guards and we were the only plane on the tarmac...how things have changed since then.

Dubai today is the new playground for the "nouveau riche". basically if you can afford it, you can do anything and everything in Dubai. And many people do.

From a foodies perspective it is an amazing place because every brand on the planet is trying to open there. Angelina Café, Eric Kayser Boulangerie, Laduree, Fauchon, Magnolia bakery, Hummingbird bakery, they are all their with their glitzy stores and well taught staff who feed the magnificence like well oiled salespeople do.

Enjoy the following pics from DUBAI and let me thank you all for coming here and viewing the BLOG. Its been going for some time and we are now closing in rapidly on 20,000 views and I'm happy for that. I don't aim to change the world, I'm not good enough for that, but I want you to see the world of pastry through my eyes for a quick glimpse at what a proud young Tasmanian has been able to see, achieve and who he has been able to meet and what he has been able to eat over 32 magnificent years in the industry. I am continually amazed at who and from where view the blog. France, Australia, Philippines, Indonesia, USA, UAE, UK, Indonesia, India are somewhat of a given considering the staff and people I have worked with over the years, but to see my site is viewed from hundreds of people from Azerbaijan, Ukraine, China, South Africa, Canada, Russia and Nepal, truly amazes me and makes me glad that I started this so long ago. I promise from now on less on the construction updates and more on the amazing food of the middle east, even if it is the food we make ourselves.
Thank you to everyone who visits the pages and Ill promise to inspire you in the world of all things sweet more often in the future.
EVEN the simplest sweets look sensational in DUBAI, a place they understand food and the luxuriousness of it. A bit like a new Paris for the 'nouveaux Riche' of the new generation who spend there life eating



CAFE BATEEL is predominatly about dates and they have added the luxurious side of International desserts so well to their range and concept..I came away thankful for having found this Patisserie




BAKER AND SPICE is my new favorite of all cafes. Lush gorgeous healthy salads which inspire from their vision, bright colourful plates of decadence, along with fresh breads and fresh juices...what's not to love and this amazing café sits on the edge of BURJ DUBAI LAKE from where you can watch the water show...Stunning views and fantastic food.


LA SERRE, a new café which was informed to me along with LE FORNILLE DE PIERRE. Two amazing new and vibrant establishments transforming the culture of DUBAIs eateries.





Le FOURNILL DE PIERRE is like PAUL but on steroids. Its lush, its indoors and its extravagance. They boast over 300 varieties of bread. I tried 2 and was in love with their sourdough rye with walnuts. OMG



LADUREE - French magnificence and perfection at its best. I borrowed money from the bank to buy just 8 Macaron- at 160 AED or $US 40 for 8 bites of sugar.How can they get away with it, well flavors such as marshmallow and gingerbread had me looking for more money...

 

Wednesday 25 September 2013

Watching Grass Grow

When people say something is like "Watching grass Grow" they have obviously built kitchens before and struggled through the tiling process. Today our walk in cool room, walk in freezer and walk in Savoury Refrigerator has been installed and the Tiling...well lets just say that they have completed about half of the kitchen so far. On the floor side of things, and the walls begin tomorrow Ducting for all the Air Con units has been delivered and our premises are awash with cooking equipment..So far so good, Slow start but fast end to the build, even if we are not opening until Mid 2014 at the earliest...Oh did I mention we have to build the rest of the building yet...ha ha ha...Stay tuned. my staff start to get their airline tickets this week and soon, very soon we will start to cook the food we are renowned for .....
 
 




Typical, four men, three stand around and only ONE LAYS TILES...its like watching GRASS GROW GUYS



Sunday 15 September 2013

It's called Progress

Within a day or so, we start to tile floors and walls.
It has taken arguably longer than I ever imagined and everyone seems to have an excuse why it has, but finally progress is showing signs of happening on a daily basis. All our equipment is now on the island and within 10 days should begin to be fitted where it will remain for the future.
While we will not be opening until early 2014 now, we will definitely have a kitchen full of chefs cooking up a daily storm within 2-3 weeks and thus by the time we open there SHOULD be no cause for faults.
We have food trailed over 110 cakes thus far and this week we begin sampling the more specialist items as well as our signature dish....you'll love it when you see it..
 
Here is a progressional group of pics to show from beginning to end how the kitchen is progressing. Tomorrow tiling starts