Need it to kick start the day.......but it sure is becoming a challenge!

I read this blog recently, and it got me thinking.

OK – I am here to confess that I am having a real problem with the current coffee culture in Australia. Have you noticed that
nearly everybody, apparently, is now a Barista? Have you noticed that nearly everyone is an expert (even those self-confessed people who don’t drink coffee seem to be an expert)? Have you noticed that nearly every one now has the “best
machine“ on the market? (Even us at PCH…..apparently!!)

Well if this is so – why am I having so much trouble getting a decent cup of coffee?

I have a theory – we have become too clever, too groovy and too bloody arrogant about it!

Café Latte
(according to the free online dictionary) is: 
 A strong espresso coffee topped with steamed frothed milk.

According to Wikipedia:
A latte (from the Italian caffè latte or caffellatte, meaning "coffee [and] milk") (/ˈlɑːteɪ/or /ˈlæteɪ/) [1][2] is a
coffee drink made with espresso and steamed milk.

Flat White
A flat white is a coffee beverage developed in Australia and New Zealand in the 1980s.[1][2] It is prepared by pouring
microfoam (steamed milk from the bottom of a pitcher) over a single or double shot of ristretto espresso. It is similar to the latte and the café au lait although smaller in volume, having a higher proportion of coffee to milk and more velvety in consistency.

The beverage is typically served in a small 150–160 millilitre ceramic cup. Microfoam is used, and loosely frothed milk from
the top of the steaming vessel is typically discarded or held back in the vessel while the creamy milk from the bottom of the vessel is folded into the coffee, resulting in a smooth and velvety texture.[4] A flat white almost always
incorporates latte art, at least if prepared by a properly trained barista.

According to purists, a flat white has several defining characteristics:[5]

1. A very thin layer of velvety micro-foam (hence the "flat" in flat white), as opposed to the high amount of foam in a
cappuccino.

2. Medium size (typically the same cup size of a cappuccino, i.e. about 150-180ml or 5–6
oz).

3. Free poured milk so that the foam is folded through the whole drink and there is no discernible layer separation between
liquid coffee and foam.

4. Not served in a glass, as the larger (and therefore weaker) cafe latte typically
is.

Making a good flat white is difficult, because a properly skilled barista is needed to prepare the espresso base correctly, to
steam the milk such that micro-foam is created and to properly fold the milk in with the espresso, thereby creating the thin velvety layer of foam with latte art.
 
Now I remember when I was in Italy staying with my Nonna, way before the advent of flat whites in the 80’s…..we would start the day with a small pot of coffee made at home – then we would pour some warm milk on top of the coffee (in a large cup/almost soup bowl vessel) and add some torn up ‘dolce’ left over from last night’s dessert. That would be our quick snack
before we would go to the local espresso bar. At the local we would have an espresso shot (notice that word does not have an “x” in it so is pronounced with a “s” not an “x”!!),a glass of water chaser and then home, or shopping or whatever!

The old Nonna machine still gives a good brew!!

Those coffee days were simple. You knew what you were getting when you asked for it and it tasted strong and comforting. Both versions tasted like coffee.

Nowadays if I ask for a strong flat white – I receive warm milk that has had a bit of dishwater squeezed into it to give it
colour and 1/3 cup of froth!!!! I ask you – what is this about????

Firstly – I don’t want to pay for froth – if I want froth I will ask for cappuccino!

Secondly – strong means I want to be able to REALLY taste the coffee flavour.

Thirdly – I don’t want to taste warm milk – usually it makes me gag – I want to have a cup of strong flavoursome coffee with
some milk and no froth on top.
 
Why is it so hard?

After years of research Tez has finally purchased our home machine (affectionately named Sophia, ‘cos she is larger than life, bold and Italian!).

“Sophia” – the Italian La Marzocca machine         

He is slowly and methodically creating the perfect flat white for me –when I am at home. But what about when I am not at home? That is when the problem arises.  
  
Yep, I have started drinking a lot more tea!
DCx

Wwwwoooowww…..Those of you who know me well, know that I am an absolute sweet tooth and would eat chocolate in the morning before I even open my eyes. Yes, Meggsi, Andrew and many others have plenty of sweet tooth stories to tell about me!! (for another day I do think….)

So when I met Kate Spina (nee Connor), who is an extraordinary chef with an even more incredible reputation and CV, I was very excited to hear that her passion and commitment these days was clearly directed toward being a pastry chef. 

When Kate agreed to come to PCCS with her partner Alfie, it seemed like the perfect marriage to me. He being the Italian chef and her being the pastry chef – and what a duo to offer to our cooking school participants.

Kate Spina

To say Kate wowed me with her menus and her ideas is an understatement. I am not sure where to start – but I think one of our participants probably summed it up so well:

“Kate is certainly my type of chef. Her striving for perfection and her respect for ingredients and creations inspired me. Thank you for bringing her to Gippsland”

During the classes delivered by Kate, we were introduced to techniques and understanding about the ingredients that is truly not translated when reading a recipe. The dialogue, conversation and exchange of information was so valuable. She was so generous with sharing her knowledge. To me that was the sign of a true professional she is, who obviously wants to spread the love of food and cooking. Sometimes, when you meet people who are experts in their field they don’t like to share their expertise. That was certainly not Kate. 

I don’t want to scare people away thinking that the classes were only for budding chefs. Indeed quite the opposite. What was so wonderful was that Kate wanted to be able to make the delights of dessert and sweet treats VERY accessible to all of us in our home kitchen. She turned the magic round. It was so good to be able to ask the questions of how to fix things when they were not quite “like the picture”. It was also such a delight to feel comfortable that we could present stunning things, even for those of us who are beginners.

After Kate’s first class I thought I may have met my match and I may not be able eat another thing.  As one of my beautiful goddaughters pointed out to me on Facebook…..I have always said that the “Dessert tummy never gets full“. Well, Charlotte my darling,  I am right – after a little rest I was able to go back and eat more wonderful decadent desserts!

Kate also presented our very first Plough Creek Cooking School's, “Kids in the Kitchen” class.  Ricotta gnocchi, pea and baby bocconcini salad and nutty oaty choccy biccies were created by our first “batch” of budding cooks.

Kate with Hayley, Becky and Max

Kate's menus included:

Decadent Desserts
Chocolate mousse
Semi freddo
Choux pastry
Nut praline

Sweet Treats
Macarons
Financiers
Chocolate truffles
Vienna almonds
Chouquettes

Kate is currently working at Black Star Pastry  

Kate – You are always welcome to come live with us and keep me in chocolate heaven!!  THANK YOU so much for your generosity of spirit, professionalism and for showing us how to use one ingredient, in so many ways!    DC xx

One of the most amazing things that has happened since I started to realise my dream of a creating a cooking school, is the way that amazing people and events seem to be sent to Plough Creek Homestead.  If I can indulge in a little bragging, I think my cooking has improved also – which one would hope is the case!! Nevertheless….

The most recent guest chef experience was a shared weekend with two guest chefs from Sydney. I was introduced to these two wonderful people through our chef friend earlier in the year, Lloyd Morse. First, I will introduce Alfie Spina.

Alfie Spina preparing for classes at PCCS

Alfie’s CV and credentials were simply impressive. When we started talking about him visiting PCH it was obvious we would be talking about Italian classes. Of course, there is always the risk that Italian (and French classes for that matter) may be over represented and interest for this cuisine may not be high. This is hard for me to comprehend with my heritage, but I need to be mindful that not everyone in the world loves Italian!!

So Alfie’s planned classes and menus certainly WOWED me and I was very happy to see what he was planning to offer in his three classes. Now, I do run the risk of running out of adjectives to describe his classes.  All I can say is my taste buds were thrilled by everything I tasted as a result of Alfie’s classes.

I tried a number things I have never tasted before – like squid ink risotto and scallops or braised octopus – unbelievable melt in mouth taste sensation.

Using the traditional technique of pasta and gnocchi making just created a confidence in each one of us – we can do this at home!  Which of course is exactly what the philosophy of PCCS is. If you have a kitchen and want to cook – you can!!

While shopping for some supplies at Queen Vic market with Alfie after meeting him at the Airport, it was apparent to me that Alfie was going to be so patient with us as he took us through the various menus. As we were shopping for various ingredients, both in Melbourne and on our way back through the Gippsland Food Trail, I was so excited about the way he talked about different foods, ingredients and techniques. He shared those same discussions during his three classes with the other participants and I am sure everyone felt as enthused as I did.

The wonderful respect and passion that Alfie displayed toward his profession was obvious when talking with us. He really is a true Italian gentleman chef. I can see why he has had a big impression on others I have met, after watching and listening to him in our classes.

I have to say that I think the measure of his success is summed up here with Alfies’s son Enzo tasting the Mussels after class!

Too good to be left just for the "grown ups"!

The menus that Alfie shared with us were:

Perfect Pasta
Tagliolini with chilli, garlic, zucchini and crab meat
Tagliatelle with peas, pesto and ricotta
Pumpkin tortellini, hazelnuts, sage and brown butter
Rag pasta with broccoli and salsiccia

Seafood Surprise
Ceviche of kingfish, ruby grapefruit and bottarga
Slow braised baby octopus, white bean and garlic puree
Steamed mussels with cous cous, saffron, white wine and tomato broth
Crisp skinned Barramundi with sautéed exotic mushrooms, white wine & butter sauce

Italian Perfection
Potato gnocchi with fresh yellow fin tuna
Potato gnocchi with brussel sprouts, pancetta and mushrooms 
Porcini mushroom and asparagus risotto
Squid ink risotto with scallop crudo and lemon

We  are thrilled to say that Alfie has agreed to return for more classes and will share the dates as soon as we have finalised them

Alfie, thank you for sharing your expertise and gentlemanly Italian style with us here at Plough Creek Cooking School.DC xx

I love winter for many reasons. I love that it is cool and not hot weather! I love that I can rug up in warm scarves, gloves,
coats and woolly jumpers. I love big pots of soup. I love the fire box being lit and Tez always stacking the back veranda with cut wood. I love that Tez is neurotic about his wood shed and that the right wood has to be used in the correct cycle of dryness.

I love these gloves!

I love that Max will sit in the north garden to soak up some rays of winter sunshine.

Max in north garden and wearing his new Harrods necklace!!

I love that the promise of Spring is demonstrated by the daffodil spikes under the oak tree and through the garden.

I love that Tez is cleaning out the garden by harvesting the last of the autumn garden.

The grape vines have lost their wondrous red leaves and now show the magic of nature of tangled vines.

Winter sky through the vines

I love that it is almost time to do my most favourite gardening job …. PRUNING.

Part of the rose garden waiting for DC scissor hands!

I love the colours of the flowers that love to bloom in winter.

I love the bareness of the trees as they reenergise for spring and summer.

I love the smell and the moist look of the soil as the fallen leaves break down as nature’s mulch.

I love that very soon all my Hellebores will be in bloom.

New buds on Hellebores.....Love!

DC x

It has been such a huge week for Plough Creek Cooking School, Plough Creek Homestead, and Tez and I. In amongst all this, I also had a relatively huge week for my day job – getting ready for my Board meeting next week.

However, it was a wonderful and fantastic food happening and happy tastings week. We started off with the Kate Connor and Alfie Spina series of Cooking Classes (more about them in the soon to be released blogs and photo gallery). Negotiated some other workshops and cooking classes. Finalised some detail for the Party Cupcake workshops and bookings progressing well – especially for the kids classes. This excites me, to think lots of kids are into food and cooking. I even did some recipe experimentation and adapted some recipes with a PCH twist!

All this activity inspired me to think about how I describe things. Those who know me well know I love to use lots of words and adjectives, so this was an interesting challenge I set for myself.

I developed the DC/PCH Happy Tastings scoring scale to help express my thoughts.....

My scale for an all-round experience is hopefully self-explanatory. I think I will be able to apply to various aspects of "FOODIE" and "EATIE" experiences. I am still trying to decide what icon will represent my score? Maybe you can offer some suggestions (it can’t be chef’s hats or spoons for example!! trademark, copyright, intellectual property etc., etc.!) 

5. MEGA Brilliant - really love beyond words
4. Brilliant - Love lots
3. Great/good – not the best, not the worst - would return though
2. Just OK - Bit disappointed
1. Yuck (sorry) - did not like it at all!! 

My rating takes in food/menu, wine list, ambience, the way we are treated at the door/ on the phone/by staff, table setting and position, food engagement activity, interaction and reaction for others and all round overview. I will use my scale to rate restaurants & cafes, cooking classes, food shopping and any foodie and eatie experience.  
 
OF COURSE I am no expert and I am not a qualified critic - my views are personal and subjective and based on no expertise or nothing scientific, except what I like!!! 

DC x

Dreams are such funny things and I often wake up wondering if when I am awake I am dreaming, ‘cos the dream I just left was so real. Most of the time I dream in colour and I often recall my dreams in extensive detail.

Do you?

What about the sense when you are doing something and you thing “ I have done this before” – you know,  the “Déjà vu” thing? That happens to me a lot….A real lot! (And I am not talking about that OMG, every month when another credit card bill comes and I think I just paid this, déjà vu!!!) 

Anyway as I was saying dreams are funny things. A wonderful and dear friend shared a dream she had with me recently. It may not be as funny for the rest of you, but for those who know Nicole, it is most amusing.

Nicole and Gumpy (Gumpy is our affectionate name for Anne, who is another beautiful friend – Anne who retired after an incredible mental health nursing career, has now commenced  her new career as chef and restaurant owner – please check out EQUUS in Sale)…back to the dream, Nicole and Gumpy were at Plough Creek Homestead for lunch, and we had changed the building to a two storey building with table and chairs everywhere. Apparently I had to commence cooking lunch for 200 people who just arrived – unexpectedly – from FRANCE! Nicole and Gumpy had to stay and be my waitresses…..naturally I did not “bat an eyelid” (you can tell this is a dream ‘cos everyone knows I would have had a major meltdown at this point – well, at least uttered a lot of grown up people type words!!) Apparently in the dream I just took it all in my stride. Nicole states that the menu was stunning – shame she can’t recall exactly what was on it – maybe I will create a “dream menu” sometime for the cooking school?? Now there's an idea....

Back to the dream ……The chef who was working with me was tall, with blonde hair and very calm – just like me! (Calm that is, not tall and blonde). Together we sorted out the menu for the 200 fabulous French guests.

Poor Nicole was freaking out, she'd only called in for lunch, but thought she was going to have to cook in her first cooking class which was about to commence, she wanted to bolt. She was petrified she would have to cook for the 200 guests who had arrived and she could not leave as they were blocking her way. She could not leave me in the lurch and her loyalty to me as a friend overrode her desire to flee. She figured she could at least wait tables to help.

The reason why this is so funny is because Nicole is the MOST UNFOODIE person I know – she is definitely an “eatie”, shopping and cooking is not her thing – NOT AT ALL. I mean she never wants to cook – appears to have an abnormal fear of it! I think this dream is telling her she needs to be a special guest at a Plough Creek Cooking School and confront her “non cooking” issue!!! 

Do you recall your dreams? DC x