Day 235 - 249: 3 weeks in a blurr

It’s been 3 weeks since I’ve posted anything, I’m still here and alive but the crazy season has really been crazy. Everyone gearing up for Christmas day with all chefs on to get everything ready for 1 massive service of 350 people for lunch, a gingerbread house has been constructed and I’ve worked a 78 hour week for the last 3 weeks.




Here are some pics of what’s been happening.

Day 230 - 234: Better Days.

A light week for me this week only 1 split and a whole lot of PM shifts on the pass. I got to do stock take and learn how to count everything and do all the calculations and paper work behind it. It took almost 3 days but I worked it out and I should be fine for next months.

Sunday was very busy 155 for lunch and I was just tired for some reason, maybe this crazy hot and stormy weather is getting to me but, I was slower and not focused which got me in some trouble, but overall I got my shit together before service finished. I’ve had better days -_-

School Day 33: Final School Day 2011

Final day of school for 2010 is finally here. The day was full of assessments and re-do for all who failed previous tests in the past. It was a short day, I finished what I did and got to go home, we all went out for drinks n said our goodbyes until February 15th 2011.

Day 226 - 229: Farewell Mr. Paramedic

A stormy week last week when I got back from my weekend, we did some ice/gelatin filtration to get a new technique just to see if it was viable for the summer months. A lobster Consume with prawn dumpling and a buttermilk panna-cotta with almond crumble and banana consume. I also got to try out a savory sorbet, which was just a tomato tea churned into a icey slurpy, this was pretty disgusting for all those who didn’t expect it to be savory plus it did had a lot of punch.

This is the last dish that our most recent departure plated, I took a photo to remember him by. Good luck JH!

Hungry for Hamburgers.

Nothing beats a home made burger. Everything you'd expect in a burger we had, including a beetroot relish, pesto mayonaise, sunny side up egg. The highlight was beetroot relish cooked in red wine vinegar with sweet onions cooked til tender.

Restaurant Review: The European.

For the last few years my usual coffee place has been the European on Spring Street, I started going there because it was just close to where we l lived and they made a decent coffee. The European is just one of those places you go to if u want good food, service is friendly and the menu changes according to seasonality quite often and everything I’ve tried is tasty.

The food is from all over Europe and sometimes dwindling down to the Mediterranean or Middle East for inspiration, the head chef here is Ian Curly rumored to have a new TV show involving training convicts to cook.
The view and atmosphere is great, just for a coffee or a romantic dinner in the dimly lit dining room which shouts old school bistro. The supper menu also has a killer croque-monsieur which is very indulgent for a snack after 10PM.
The night I went n decided to take a few photos I had a light summery salad, for our starter, which was pretty plain, kinda reminded me of a viet coleslaw



Moreton Bay Bug, Crispy Chicken, Cabbage and Cervil Salad

 The mains were definetly one of the highlights of the night, the pasta was the essence of the sea, with the shaved bottarga like crunchy explosions of seawater which contrasted the silky smooth linguini beautifully, and the added acidity crushed tomatoes cut the richness of the sweet sweet crab.

If your looking for a soul warming dish, this is it. the duck pie is the pinicle of high end comfort food. delicious flakey pastry with confit of duck in a rich orange sauce with earthy mushrooms and a few sprigs of watercress makes the perfect pithvier.

Free Range Duck Pie with Mushrooms and Confit Orange

Our desserts were pretty extrodinary also, with a Salted Caramel Parfait with Peanuts and Sour Cream Ice Cream which makes the one at Fenix taste like a salted rubber band. I could eat this everyday. definetly worth a visit to the European just to try this bad boy out.

Salted Caramel Parfait with Peanuts and Sour Cream Ice Cream

The Apple Creme Brulee was nice and smooth with a sharp crack of burnt sugar which was bitter enough to compliment the underlying tones of calvados. served with a green apple sorbet and old fashioned tea cake that would remind you of your childhood at grandma's

Apple Creme Brulee with Green Apple Sorbet and Old Fasioned Tea Cake.

European is definetly in my top 10 dinning choices in the CBD. Highly recomended whether just for a coffee or a late night snack. Staff is friendly, great views, impressive winelist, and out door dinning area with heaters!.

School Day 32: First Aid 3. QUALIFIED FIRST AIDER.

Ah third week over and after about 20 revisions of the DRABCD and anti-choking procedures, we are finally and officially first aiders. There’s probably 1 or 2 more weeks of school left after this. Clean and maintain and our test for eggs and farinaceous.

Then its full time work for me, for a few months at least. There’s a wine function I volunteered for after school today, I spent a shift on the weekend in the kiosk prepping the lobster dish, which was butter poached crayfish with shitake reduction. Other courses had a taleggio risotto with chopped chives, scampi tails with marinated peppers, basil oil and bisque foam and seared duck breast with kumquat butter.

Reflection 365: Thanks for a great year!

It’s been a year and maybe a little time for reflection. It was 365 days ago on the 18th of November 2009 when the start of my dream and the first step in becoming more than just another Melbourne food fanatic began.


52 weeks ago I set foot in my first job in a commercial kitchen that wasn’t owned by someone in my family. There’s no way I could have imagined that my first job in hospitality would be at a fine establishment such as the iconic Donovans. Here I’ve witnessed the massive staff turnover in hospitality the coming and going of many friends. Even the head chef left.


I experienced first hand the handing over to a new generation, a passing of the torch to the age where technology and science are used in conjunction with passion for a new style of food.


The last year was difficult there were ups and downs, days where I didn’t want to go to work because of the dreaded fear of being the weakest link in a chain of great chefs.


There were days where I couldn’t wait to see, taste and experience new food, days when I would volunteer to come in on my days off just so I could be a part of something new.


I’ve participated in competitions against my peers from all around Victoria and helped out in a 3rd year competition supporting the best of my school. I’ve had some small cuts and some BIG burns and the scars from each to tell a story of my 1st year in the kitchen.


Well a year on and I know my way around my section Larder like it was the back of my hand. Soon to be on the pass for a while I see on the upcoming time tables and hopefully on to bigger and better sections soon after.


This blog has been a great place to share all my experiences, thanks to all those who are following, thanks for all your support and kind words throughout the year, you’ve followed me as the blog ranked as high as 25th of Urbanspoon, and whilst I been too busy to give close to daily posts.


What would u guys like to see more of? Recipes? Restaurants? Photos? Tell me and I'll try make it happen.


You guys rock! All who are following me and all who I currently work with and those who I’ve worked with in the past and present? Thanks for being part of my hopefully long and epic journey!


And finally a very special thanks to my girlfriend who has been so supportive with my job over the year!

Day 223 - 225: A Year In a Blur.. of SQUID INK?

What a first day back, front section trouble again. A quick mend with a swap of chefs and in for a long night of stressing out from a surprise staff meal to letting two new chefs run larder, while I watch in horror.

Tonight was a record finish for me with all of us staying back to prepare our house chips because the potatoes have become extremely sweet and are hard to fry without them turning black before they actually get crispy.

The week actually becomes blurry after that, few shifts on the pass and more training of new chefs, nothing that eventful but as I reach my 1 year mark at Donovans. Congratulations to me!

I actually do remember what happened, remember the squid crackers I was talking about I did get to make them and they did turn out pretty cool. Even though they look like garbage bags and smell like fish they taste like a prawn cracker.

Mysterious Yellow Fruit of My Childhood...

Seriously does anyone know what this fruit is? I used to eat them when i lived in the eastern suburbs but I never knew what they were called, kinda like a wild apricot maybe? PLEASE SOMEONE TELL MEE!

School Day 31: First Aid 2 so..... Second Aid??

This is our 2nd week of our First Aid Course the week where i get to learn how to bandage my own wounds. This is the lesson i need, not all these myths about butter or ice on burns. it seem the correct procedure is just to run it under cold water and apply burn cream and allow the blister to naturally form and dissipate.
We had some more practice on CPR and even managed to have some fun with the faces of the CPR dummies to make a new friend, Hollow Girl a tribute to KEVIN BACON!



Freaky...



Day 220 - 222: Crazyness Begins..

It’s kind of while since I posted but I haven’t really been up to much, I’ve been on the pass recently, it’s kinda kept me busy. Our 2nd sous vide machine has arrived and now we have 2 to play with one at main course and the other at the pass. I’d had a chance to experiment a little as well. Recently I was looking up some interesting techniques that were developed on the blog Ideas in Food. I found a interesting recipe for what they called squid crackling, this basically looked like a recipe for prawn crackers using squid.

Ill try it out maybe after the weekend when it more quiet, there’s trailers in again this weekend, a ex MLC girl and a American guy with a really sexy knife, They were pretty good on their trial both qualified I guess they will start next week, as part of the crazy season shifts which start at 6 AM.

Day 217 - 219: Kitchen Chef Shuffle

Kitchen Reno is in and the new layout is a vast improvement, the kitchen is now completely open and everyone is visible, the calls can be heard from everyone. Although larder is much hotter with a new salamander in and flat top the back corner is now as hot as BBQ.

This week is the last week before the kitchen chef shuffle, two of whom I think are the best chefs in main course and front section are leaving. I guess we’ll all move on at some stage but working with them has been awesome ill be sad to see them go.

School Day 30 : FIRST AID

First Aid week at school! Finally I thought I’d never get to learn how to manage my many wounds from being clumsy. First we learnt theory, then did the practical CPR on the dummies, we were all very tired and some started to fall asleep, but by the end we were all wide awake when we got to handle the defibrillator and epipens. The course goes for 3 weeks and then ill be a FIRST AIDER!@

Day 213 - 216: Hey Hey Hay Baked..

We were supposed to have the kitchen renovation this week but it was postponed to the week after. I was recommended by a friend to take some vitamins which may help with concentration of those days where I just don’t get enough sleep and focus is just hard. Hopefully it helps.

There are new people starting this week two in Larder for the upcoming months of pure Christmas chaos, they are both fresh as I was when I started almost a year ago, I know how they must feel with all the overwhelming information and having 10 people with their own opinions on how to do things.
I’m probably still not the most qualified in larder to teach them properly but I’ve been there the longest so I guess I do hold some responsibility there.
Next week we have someone leaving and another starting and someone back from annual leave, it going to be a very full kitchen.
There’s a new function menu up which consisted of hay baked chicken, crispy ricotta stuffed zucchini flowers, crispy baked lemon potatoes and Caesar salad, a nice change from our more hearty function winter dishes.

School Day 29 : Assesments Time..

Break week at school the assignment is due and its time for the oral presentation about work place diversity and religion. I talked about my experiences in the corporate work force and the difference in a hospitality kitchen. As well as the vegan/vegetarianism of the Buddhist religion and the types of refined foods they serve at temples around the world.

Next week is First Aid the first week of the 3 week accreditation sounds fun, I’ve always wanted to know CPR and how to dress my own burns.

Restaurant Review: Pope Joan

Birthday breakfast. I had no other place in mind but the infamous Pope Joan. On the Bruns
wick end of Nicolson Street this quirky suburban café is where I wanted to have my 1st meal to celebrate my quarter century.

Owned by Ben Foster and Matt Wilkinson, the menu is full of interesting combinations like Souffled nettle, sorrel & Meredith Feta Omelette and the Asparagus salad with Witlof, Smoked Yoghurt and Mimosa Eggs.

But what caught my eye was the beautifully plated heavier option featured in this month’s Gourmet Traveler the Crumbed coddled egg, anchovy & black pudding salad.

The café is on the main road next to the steel mill kinda place, but looks like an ordinary nothing special building a old school dinner with a 70’s retro feel, what catches the eye is the marble topped milk creates and through the side entrance a lush green garden full of herbs and edible flowers.

I started with a great coffee as I read through the menu and was wow-d by just how intrusting this place really is; it gave me the feeling like I was having lunch at a friend’s grandma’s place on a Sunday afternoon with the sun shining on my back and classic Nat King Cole track playing softly overhead.

Having decided on the Black pudding Salad and the Ploughmen’s Lunch, I ordered a mandarin juice as well as a Pineapple and Orange.

As soon as it arrived I couldn’t help but to crack the egg and watch as the yolk slowly ozzed over the salad, soaking it with fatty goodness. The black pudding was rich and meaty yet remaining perfectly moist and full of flavor. Texture and flavor well balanced and I was hooked, I want this EVERYDAY!

The Ploughmen’s Lunch was pretty much a picnic on a plate. A bit of pickled vegetables, some pineapple chutney, good bread, few slices of ham off the bone, quality cheddar and a small Waldorf salad. Everything you could ask for in a breakfast. Nothing to heavy just a nice mixture of condiments to get you started.

The staff here is laid back, very friendly and know their stuff. Not intrusive at all which is always good for a breakfast place. I think I might come back tomorrow and bring some more people so they can enjoy and share in this little suburban secret.

Restaurant Review: MoMo

At the basement of the recently refurbished grand Hyatt on Collins Street hides an intimate Middle Eastern palace, known as MoMo.

Entering from street level into a small elevator which simple states the restaurant name, one would wonder what to except from a restaurant on the basement level with no views, but the elegantly designed dining room is lit by rows of crawling crystal with accents on details such as elegantly polished artifacts and big sultan style sofa like booths.

This is a restaurant which is definite fine dining feel with all dishes of the special family style menus silver served at table side, the staff are all very professional maybe even on the borderline of uptight. The opposite of what restaurants are demonstrating these days with the more casual feel to good food.

We opted for the Arabesque menu since the last time I was here on Valentine’s Day the Moorish menu almost killed me including the massive platter of desserts at the end.
To start they gave a platter raw vegtables sprinkled with black chilli salt and a small bowl of fluffy dis shaped bread offred with oilive oil and pommegranate molasse.

For Entree:

Golden spiced calamari, cod-haloumy fritters, soused eggplant and pimento’s with verjuice Prawns in olive brioche crumbs with Turkish-style shredded celeriac and feta salad

The spiced calamari was soft and tender with cute marbles of cod-haloumy that tasted a lot like Takoyaki. The light Middle Eastern flavors on the calamari were complimented by the soused eggplant and pimento which gave textural contrast in what would have been a one noted dish.

The Prawn entrée was wonderful the prawns fried in olive brioche was perfectly cooked and the hint of olives was just there enough not to kill the sweetness of the juicy prawn. The Turkish style celeriac tasted like a traditional remoulade which would have been boring without the gamey feta.
For Mains:
Bowen Farm barramundi with sesame kataifi, Egyptian-style broad bean and cumin stew
with a side of Red oak leaf salad and raw cauliflower with Turkish apple vinegar dressing
The barra was soft, silky and very moist with the skin just crispy a very delicately cooked fish with a hearty stew. The side made this a very light start to the 1st main. The raw cauliflower went beautifully with the crispness of the leaves and dressing.

Grilled lamb loin marinated in yoghurt, green chili and mint on sujuk sausage-giant couscous stew.
Side of Maouf’s tabbouleh with hazelnuts

Lamb was a little of the tough side, though still cooked with amazing technique the couscous stew was absolutely delicious I wish I had more. the side was very refrshing with a traditinal tabbouleh with addition of everyones favorite nut.

Finally Desserts, I waited all night for these as they were the highlights on my last visit. A dessert platter each and a plate of wild sorbet with seasonal fruits are delivered to the table and at this point you know if you weren’t full by the end of the main this will definitely finish you off.

Green apple and Turkish delight soufflé with apple butterscotch sauce
Leatherwood honey and pinenut ice cream, blood orange-hibiscus jelly and saffron meringue
Rich chocolate and cardamom tart with chocolate-Turkish coffee cream
Momo is a must go, a real fine dinning experience here. If you’re not fussed about the way the menu is set out and looking for that special place for a special occasion I highly recommend this. Food is always exceptional and layout just screams class. Though prices are probably a little steep it’s well worth the visit just for the desserts.

Day 211 - 212: Imminate floods of both kinds..

While some come back from annual leave others are taking the last few weeks before the busy season really kicks in off. Another kitchen change up is coming up soon. I see more experiments with new dishes every day, changes to salads and the best selling item at the moment the Barramundi.

The week nights are beginning to pick up again now and it’s 3 more weeks till I’ve been at Donovans for a year now.
There are new people coming in and out for trials all the times, just guess we’re looking for the right person. Prepping after service is becoming more and more frequent just to get ahead of the day after. Won’t be long now till the funky lists are packed with Christmas parties day and night.



Main Course and Barbie boys. Fondling the Lup Cheung (Kaffir Lime, and Pork Belly Sausage)

 Birthday weekend for me this week only doing 2 days, 3 off and another split on the sunday. I heard its raining too.

School Day 28 : Mr. Asian Tortelli.

Farinaceous continued. Missed out on making fettuccine last week whilst I participated as a helper in the Parmalat challenge so this week, I was happy that I got to show off some of my pasta skills I learnt whilst at Donovans.

The recipe we received was for a goats cheese and onion jam filling for the ravioli, many opted for more meaty options of whatever they could find in the fridges.

I decided to do colored pasta of smoked paprika and ginger with a filling of tomato basil lemon grass with goat’s cheese. I had no idea wether this would actually work or I’d make myself sick. I cooked one and found it a little bland, probably because I forgot to season my filling.

So a quick look in the fridges I came back with some garlic mayo lemons dill and potatoes.



Beautifully Streaky Lines of Smoked Paprika and Ginger.



Tomato, Basil, Lemongrass and Goasts Cheese.

Lemon Aioli, Patatas Bravas and Fresh Dill.

End result: Smoked Paprika and Ginger Tortelli filled with Tomato, Basil and Lemongrass scented Goat Cheese. On Lemon Aioli with Patatas Bravas and Fresh Dill.



Day 206 -210: Bourguignon-ing For a Holiday

Another big week flies past, with the new head chef implanting more menu changes, lighting up the menu with some classics and some fresh specials to match the beautiful summer weather we’ve been having.

I had 3 splits this week with the big wine function on Thursday to crazy booked out weekends with big numbers straight through. Days are getting bigger with more staff stationed on staff meals have to feed army’s. On top of all this we have a new 1st year apprentice who was as fresh as I was when I began around this time last year.

I found out I don’t deal that well with heat and stress at the same time, loosing concentration very quickly and getting flustered and focusing so much I can’t communicate properly. I guess it’s things I just have to work on.

New dishes on:

(Left - Right)

Crusted rack of lamb with Nicoise vegetables, creamy mash and a light lamb jus.

Our pork platter with prosciutto-wrapped fillet, crisp pork belly, cotechino and homemade chipolata with lentils and a spring salad

Deep-braised beef with pearl onions, mushrooms, crispy pancetta and creamy mash

Handmade ravioli filled with Moreton Bay bug and prawns served with vongole and a warm tomato vinaigrette

Melting milk chocolate cake with soft centre, caramelised banana and banana praline ice cream.