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SCOTTY THE CHEF

Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

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SCOTTY THE CHEF | scottthechef.blogspot.com Reviews

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Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

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7 yorkshire pudding

8 serves 4

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SCOTTY THE CHEF | scottthechef.blogspot.com Reviews

https://scottthechef.blogspot.com

Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

INTERNAL PAGES

scottthechef.blogspot.com

1

SCOTTY THE CHEF: It's official - spring is here!

http://scottthechef.blogspot.com/2009/09/its-official-spring-is-here.html

Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

2

SCOTTY THE CHEF: September 2009

http://scottthechef.blogspot.com/2009_09_01_archive.html

Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

3

SCOTTY THE CHEF: January 2009

http://scottthechef.blogspot.com/2009_01_01_archive.html

Wednesday, January 21, 2009. Phil Howard - my mentor and my mate - comes to Melbourne. A few years ago I was lucky enough to work at The Square, a two star michelin restaurant in Mayfair, London, under Chef and co-owner Philip Howard. Last year, Phil agreed to visit us at The Point during Melbourne Food and Wine Festival in March. It's only a few weeks til he gets here - he arrives on the 17th March - so we're 'all systems go' at the moment, preparing for the arrival of my mentor and mate. Restaurant and...

4

SCOTTY THE CHEF: The Festival Dawns

http://scottthechef.blogspot.com/2009/03/festival-dawns.html

Monday, March 2, 2009. For anyone involved in the wonderful world of food and wine in Melbourne, March is often manic as The Melbourne Food and Wine Festival descends on the city.much to the delight of foodies and imbibers, such as myself, across the state. The Festival brings with it a host of international chefs - including my mate and mentor Phil Howard - and many other chefs that I hope to catch up with or maybe just catch a glimpse of! We are also hosting a special chef's industry dinner, cooked by ...

5

SCOTTY THE CHEF: September 2008

http://scottthechef.blogspot.com/2008_09_01_archive.html

Thursday, September 25, 2008. Congrats to my team. Last month the boys and I entered the Fonterra Food Services Culinary Challenge at Fine Food Australia and I'm thrilled to say we won! No small sum either - we shared the $10,000 between us (Jade Brandreth, Alan Davies and myself) and I was quite happy to spend my share on a holiday in Sydney. For the two-course a la carte menu for 30 pax we chose:. 183; Assiette of new season lamb, white asparagus, minted pea puree, rosemary and morel velouté. Roast rac...

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SCOTTY THE CHEF

Thursday, September 24, 2009. It's official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! It’s ...

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