Master Class

Today I needed a quick coffee fix before going to the hairdresser.

I am in the city again so tried Truffula Seed.

The Dr Seuss book The Lorax, about a creature who tries to save the last Truffula Tree, is the inspiration for this little espresso bar in the landmark Shell House in Spring Street.  I lined up with all the office workers to get my liquid of addiction. This place was rated 2 out of 3 beans for the coffee and it was definately deserved. Possibly one of the best coffees I've had so far.

If you remember from a previous blog of mine, May is cooking month. 
So far i' ve cooked a three course menu for my family inspired by chestnuts from the Victorian Alpine region. Enjoyed by the adults, with my 2 YO and 6 YO nieces enjoying the Almond, chestnut and chocolate cake.

Last night I attended my first cooking class which was a gift from my wonderful son Aaron.  A Master Class at the LG Kitchen in the South Melbourne Market with Matt Sinclair the head chef at O'Connells Hotel in South Melbourne. An institution in the gastronomic pub scene.

It was a first for Matt and a first for me.. 

A very informative, fun and delicious night tasting the three dishes that he made for us. A very intimate group of 9 around a purpose built kitchen with great wine as well.

With so much focus on cooking here in Australia and even around the world with the reality TV shows of Master Chef and Top Chef (USA show) and Melbourne being the capital of the world for choices of restaurants and crusine, it's hard not to be inspired to learn how to make great food at home.

Last night our dishes were a very easy French snack, goujere (choux pastry with cheese), bouillabaisse (seafood soup) and valrohna chocolate. Of course the best part was eating the dishes whilst learning the techniques and tips from Matt. I have learnt how to make a chocolate souffle that will rise every time, without fail!   I highly recommend the Master Class sessions at the LG kitchen, or any of the other classes there, the set is perfect for hands on or just watching the chef demonstrate.

Some tips shared by Matt were: always frying using grape seed oil due to it's higher tolerance to  high temperatures compared to olive oil. Pan frying fish, only cook on skin side down, then melt some butter into the pan and spoon the butter over the fish to finish off the other side.  Melt chocolate in a stainless steel bowl slowly over hot tap water in a pan over a very low heat don't use a high heat or boiling water. It will ruin the chocolate.

This weekend I am making home made pasta with chestnut flour,  a burnt butter and sage sauce. Followed by, yep you guessed it chocolate souffle! Now to find valrohna chocolate.

What's your favorite dessert to cook and or eat?

Narelle