South of the border.....

My current favourite flavours are Mexican and Melbourne (often us Melbournians are referred to as Mexicans by our Northern neighbors) has now some great authentic Mexican restaurants dotted across the city.

This week I wanted to try Paco's Tacos for lunch to see how good their $6 tacos were. I wasn't disappointed.
http://pacostacos.com.au/

Located right next to Movida Aqui. The design is set up like a big Taco truck, similar to the style which is now big in the USA and some parts of Melbourne and Sydney the 'pop up restaurant.' Fortunately the weather was sunny and warmish! As we sat inside the big yellow cage like setting with a heater nearby to take the chill away.

Menu options for the tacos were pork, beef, chicken, duck, prawns, beans all served with coriander, cabbage and spring onion and delicious sauces. I wanted to try the fish taco to compare to the fantastic ones I have had in the USA. It was a very tasty taco. Fresh fish lightly crumbed and fried then served with a crunchy slaw type salad and chipotle mayo.. Served in a little basket with a wedge of lime to squeeze over the top. The tortillas were corn and made fresh that day.

The service was friendly and very fast, great if your in a hurry on want lunch on the go, given they are right in the heart of the business district this is a great option.  I will definately go back to try other tacos.

Of course all inspiration for my up coming Mexican dinner....









This week a couple of job opportunities came up, one in Sydney and one in Brisbane... in this current market it is very tempting to think seriously about moving interstate, or even to the USA (lots of HR head roles in California at the moment) for a role.

Of course it would have to be the right role and company. There are always positives and negatives to consider in making a move. The weather and lifestyle is a big positive for a Brisbane role.

For me it would be another relocation away from family and friends, and having been back for just over 3 years it doesn't seem like a good option to seriously consider.

So I have put that on the back burner for now. An option to reconsider if I am still looking in the New Year I guess.

So South of the Border I will stay for now...

What is your favourite flavours for food that you crave right now?
And what would you recommend to try? I am open to lunches!

Narelle


Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

Hitting the Street...

The last two weeks I have been back out there hitting the streets meeting up with my contacts, recruitment agencies and some of my Spotless colleagues to keep the camaraderie up. Oh and of course interviewing for a couple of roles.  I am sure as many of you would know its a full-time job focusing on getting a new job and their are the ups and downs that you feel from day to day or week to week as you await that next phone call or email.

It is a challenge to stay positive and upbeat which of course is helped along by the great warm weather last week, and earlier this week, and of course my friends and family keeping in touch and supporting me. Thank you.  :))

One of the benefits of not working means I can focus back on food, cooking and eating leisurely lunches and dinner. Visiting markets, buying produce, expermenting and cooking for myself and friends or just eating great food someone else has cooked, I get such pleasure from it.

This week by chance after attending the launch of the International Women in Technology Melbourne Chapter event my friend Carole and I decided we needed a bite to eat. We settled on Movida Aqui which is right in the heart of the business district at 500 Bourke Street.

Movida Acqui is part of the Movida group owned by Frank Camorra and somewhere I'd been wanting to go for a while.  Spanish inspired with great authentic interesting menu choices. Having been to the 2 sister restaurants I knew the food and services would not disappoint.

We started with a share plate of Truffled chorizo sausage and Salchicon (spanish salami) with guindillas (picked green chillies).  The truffled sausage was delicious wrapped around the guindillas  which didn't have had heat at all.  We then followed with thinly sliced wagyu beef, with potato crisps black and picked garlic.  The black garlic was fermented with an amazing taste a little like a jelly lolly. Definately have to learn how to make that!

Our second main dish was prawns with chorizo cooked in cider, another great tasting plate, and the final selection was a house made catalan pork and pepper sausage with chickpeas and mocilla with a delicious herb pesto, of course all accompanied with a glass of Spanish Tempranillo.

As we enjoyed our share plates, the waiter served dessert to the next table.  Carole and I both looked at the dishes, then at each other and said "we have to have those". The woman on the next table later shared that the desserts were not to be missed.  So of course we had to order them, despite already feeling full. I figured my previous months of dieting and back to the gym to loose a few kgs, which had worked to plan, was worth breaking for this meal.

Some of my friends have tasted my version of one of these desserts... Churros with hot chocolate.
Yes friends its on the menu again for the Mexican dinner in a few weeks!!!
The churros were light, crunchy and with a small amount of chew, coated in sugar and cinamon and of course great dipped into the chocolate. The Spanish have Churros for breafast so I'm told.

The second dessert was a chocolate ganache fondant with lemon scented ice cream, with nougat and hazelnuts.  The soft gooey centre of the fondant was warm and very chocolately!  smiles all around as we polished it all off. Apologies for only having this one photo, the light was very dimm and the photos really didn't look great.

 

 

 

If you haven't yet been to Movida Aqui, I highly recommend it.

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

SECOND HELPINGS!

Second Helpings I hear you say.... of what?
Well. For those of my blog fans.... (friends and family) I am back blogging again.

After my 195 days back in the corporate world, its time again to stop, reflect, reset and move forward.
If I haven't yet caught up with you, I am no longer at Spotless.  New equity owners took over 2 weeks ago and chopped most of HR including my role.

My new blog is titled Words - to sit and think about. 

For those foodies and coffee connoisseurs amongst you, don't be too disappointed, I will also continue to find new cafe's and interesting ingredients to taste. Perhaps I should have titled it...words to think and eat over, if that even makes sense. 

Of course if you'd rather opt out of receiving the blogs, please let me know.

“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”
― Dr. Seuss, I Can Read With My Eyes Shut!

Looking back on the last 9 months what did I learn and achieve.  Quite a bit from my perspective.
Here are 3 of my highlights....

1. I learnt that after 11 years in one company it is easy to step into another organisation and build a network and credibility. You have to put the work in, go out of your way to meet the key leaders, do site visits, learn the business, ask lots of questions to figure out 'what do people do around here'. AND of course figure out how your role adds value to that.  It was a great reminder that the 'first 90 days' is essential to your success. (Great Book too "The First 90 Days" Watkins). I highly recommend this book when you change job, both internal move or external.
2. From a HR perspective I learnt heeps about talent acquisition and what's happening in the market place, what are the leading companies doing to source top people proactively.  Knowledge that I am now taking with me, ready to apply where I end up next.
3. Executive coaching and 360 degree assessment tool.  I also invested in my personal development (some Spotless supported) to complete a Level 1 Executive Coaching Certification.  Great learning, excellent tools to use and something to add onto my CV.  I also did a certification on a relatively new leadership assessment tool Leadership Versatility Index (LVI). The LVI is focused on strengths based leadership and ensuring that as a leader you don't overdo or underdo (sic!) what you lead and how you lead.  Happy to share more if you're interested.  I am also happy to complete an assessment for anyone, and spend time on the debrief and coaching.  This is an area that I will look to do some 'consulting' in the coming weeks if no new role comes along.

So all in all. Learnt a lot. Feel like I was able to add much more to my CV in this 9 months perhaps that the last 2+ at HP.  So definately worth while, despite how it all ended up.

My question for you....

What have you learnt so far this year?  and how have you developed your skills to add onto your CV?

Til next time.

Narelle



















+

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

New Beginnings and Endings.

Today was about celebrating so food, wine and coffee were required to do that.I am enjoying another fabulous meal in Melbourne at a new restaurant for me, PM24. Named so after Philippe Mouchel at 24 Russell Street. Who will also be celebrating their 1st birthday next week.

PM24 has a modern French style with a comtemporary take in a modern warehouse setting.
Lunch was delicious. PM24 is famous for their rotisserie. Today I tried the organic Milawa Chicken with Rosemary, preserved lemon, caramelised onions and sauteed potatoes. Followed by the Tahiti Vanilla Creme Brulee with Grand Marnier.... delicious.  Definately liked the vanilla in the creme brulee and the theatrics of the flame at the table..

So over to the other part of the blog.
Hmm. What's she celebrating I hear most of you say. 
Well I'm celebrating a new beginning and the end of my sabbatical.  Yes I am starting a new role on Monday as General Manager Talent with Spotless Group.  It's a new role with a huge scope and lots of work to do.  I'm very excited about the role and believe strongly that Spotless has been on a great turn around journey.  Having met the CEO, who is high on passion and energy I am convinced I can really bring a lot of value to Spotless and also be challenged and learn in that process.

I've done so much over the 8 months of my sabbatical as well as taken the time to experience the seasons change from Autumn to Winter, then Winter to Spring and we are now almost at Summer.

A few highlights for me:
- blogging - its been fun and thanks for your feedback and interest
- my interest, passion and skills to cook up some amazing dishes has been fun, including a few dinners and a party.
- Discovered new places for coffee all over Melbourne
- I've eaten at some of Melbourne's great restaurants with my wonderful friends and family
- I've learnt new mountain biking skills which has been fun, and done much more bike riding overall
- Done some travel to Laos, Hamilton Island, Gippsland, Wye River, Dinner Plain, and Launceston
- Decorated inside my house
- Read a few books
- Expanded my network
- Helped Aaron my Son plan his new house
- spend great time reflecting and journalling
- Knocked off many other things on the 'todo' list

I highly recommend taking a sabbatical at least once in your career.  I can honestly say I feel like a new person.

I will continue to blog as I move through the transition of back to work and into a new company and role.  Come along for the journey.

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

Becoming an influencer or thought leader

Its almost 3pm on a beautiful Wednesday and I haven't had lunch. 
I decided to stop in Victoria Street Richmond, just around the corner from home at my favourite Vietnamese place, which has recently moved a few doors up the road and changed it's name to I Love Pho! Its now so popular its difficult to get a table. As I am inbetween lunch and dinner there are plenty of tables, which is just as well because I'm starving.  I order special beef pho, small size.  It is delivered in a few minutes and as usual is delicous!

The reason I'm having such late lunch is this morning I was invited to be interviewed and videod for a short 'Executive Diary' - HR Thought Leadership series with a boutique recruitment agency who will share the videos will their key client base across both Melbourne and Sydney. Its a really innovative initiative and helps me to further build my brand and profile.  The topic was the Millennial Generation and the future workplace of 2020.

I have not considered myself as much of an influencer in particular of the HR function and industry outside of my life and job at HP.  Mostly as my job really consumed all my time and energy and I really didn't prioritise connecting, networking and speaking externally as an important activity to persue.  I spent all my time influencing within my organisation.

It has now become more of a priority to network, connect and speak to build my personal 'brand' but also to influence others with my thought leadership on topics that I am interested and passionate about.  Something that I will be doing much more of going forward.

It was great to be asked to give my perspectives on the topic of millennials or Gen Y and their impact on the workplace now and into the future.  It is an area that I have been doing personal research on in the past 4-5 months, and was introduced to me by my friend Rick a few years ago.  It is certainly a very relevant and interesting topic to the HR function.

As a mother of a millennial child (Hi Aaron), I also have some personal experience watching Aaron enter the workforce and hear his expectations and values of his organisation.

The term millennials appears to be quite new to many in Australia. When I spoke of my research to a few of the search firms, they have been keen to hear more especially when they realise that by 2020 more than 50% of the workforce will be made up of the millennial generation. In some organisations there will be up to five generations working side by side.  So extreme age diversity is an issue that business and HR leaders need to be preparing for.

Speaking of influencers.  This image on the web from a young graphic designer in Hong Kong says it all about how much of an influencer Steve Jobs was.

Are you an influencer or thought leader?  What do you think makes someone an influencer or thought leader?

Narelle

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

What's Your Passion?

What's Your Passion?

I attended a networking breakfast recently where a guest presenter asked the group - What are you passionate about? of course so early in the morning (7.30am) he didn't get much response around the table. So he asked who has a job they are passionate about? No-one put their hand up.
He then proceeded to tell us that only 20% of people are passionate about their work. That means four out of five people are working in a job they are not passionate about. Those that are highly successful are clear on their top five passions, they must be the 20%.
We then did a simple exercise from a book called, The Passion Test. A simple yet powerful exercise designed to help you identify and prioritise your life passions. A very interesting exercise to do first thing in the morning with a bunch of strangers in 15 minutes. I had done some of this thought process whilst I have been on my sabbatical. Write down 10 things that would make your life and work ideal cover all areas: career, finances, health, relationships, environment, spiritual, fun.

For me of course food was one of my 10 things, both eating and cooking great food. I have certainly become more passionate about it as I have learnt new skills and spent more time exploring, reading, testing, shopping for and of course eating. Just as well I am equally as passionate about staying fit and healthy!
Not long after this breakfast a friend of mine asked how the cooking classes had been going, and how the job hunting was going. She suggested I should change careers and move into the food industry given my strong interest in cooking. I thought for a moment and said No... I like to eat food other people cook, and cook my food for only a few. I didn't think I was up for such a huge career change. I also thought if I am cooking all the time I would be afraid I'd loose the interest and passion to even do the cooking I do now. But it was an interesting question to ponder.

Perhaps my pushback on changing to the food industry is influenced by a book I am currently reading. The Sorcerer's Apprentices. It is written by Lisa Abend who was one of 30 hand selected experienced chefs who spent 6 months working for free, or just for the experience of working at elBulli restaurant with Ferran Adria in Spain. Ferran is the most famous chef in the world, his elBulli holds three Michelin stars and is a five times winner of the title Best Restaurant in the World. Ferran Adrian is like a rock star of the food industry. An amazing inventive, creative chef who has an amazing passion for food and the whole emotional experience that eating has become.  He sets a high benchmark for himself and others every year. 

He opens his restaurant only for 6 months of the year. Each day of the 6 months he caters to a maximum of 120 diners with a 30 course extravaganza. There is no menu as he designs the 30 courses around each table.  Bookings for the 6 months opening season dissappear in one day. Somewhere between 500,000 and 2 million people apply. His admirers and his detractors frequently refer to Adria as a magician or a sorcerer. Someone who performs alchemy with even the humblest of ingredients.

The chefs, or stagiarires (apprentices in Spanish) work 14 hour days with only a 30 minute break and one meal. They stand still for practically 7 hours a day preparing the best food and learning from the worlds best team.  To be able to put this 6 months stage at elBulli on your CV is a right of passage.

Unfortunately Ferran has now closed his restaurant for up to 2 years to reinvent it.
If you'd like to read a first hand account from some diners at elBulli here is a great blog here from last year. http://www.thecriticalcouple.com/4/post/2010/10/before-the-meal.html

I certainly get the passion of Ferran and his apprentices. I admire their creatively and inventiveness with humble every day ingredients.  I love to experience tasting amazing food, and trying to figure out how they did that.  I certainly do spend more time these days preparing food just so I can eat it, or share it with family and friends.  What I am sure is that I don't want to this to be my work or career.  Perhaps in my next life!

What are your top 10 things you're passionate about?
And what are you doing to make them happen every day?

Enjoy.

Narelle.

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/

Freekeh?? The New Grain

So What's new in the food world this week that has taken my fancy.

FREEKEH.  What? I hear you say.  Yes this is a new hip grain that some of Melbourne's top restaurants are serving in their versions of a 'ancient grain salad'.  Its unusual and very tasty.

This is a new product on the market, grown and produced in Australia. It is made from unripe wheat and you can cook it like rice, pasta or potatoes. The wheat grains are harvested when they’re soft and green, and then are ‘burnt’ in a specific (and secret) way to preserve the nutritional value and maintain the taste of the grain when it’s green. Freekeh is an outstanding grain and a nutritional powerhouse. It is high in fiber, protein, vitamins and minerals and although not yet proven, some believe it to be suitable for gluten-free diets as the gluten is denatured due to the high temperature burning process.

CUMULIS have it as a salad on their menu with preserved lemon and barberries.



Hellenic Repulic have it as a Cypriot Grain Salad which is delicious also.
Ingredients listed below for those who would like to make it.

 

 

 

 

 

 

 

 

 

 

 

 

Cypriot Grain Salad

1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat) cooked
½ cup puy lentils - cooked
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey

ST.KATHERINES Ancient Grain Salad


Capers, slivered almonds, puy lentils, sunflower seeds, freekah, red onions, currants, pomegranate seeds and fresh coriander and parsley are dressed in a zesty mustard and red wine vinaigrette. A dollop of cumin yoghurt rounds out the textural balance of crunch, bite and creamy softness.

I've recereated two of these dishes and enjoyed with chicken, lamb, beef and fish.

Enjoy!!!

Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/