It may have been a cold winters month with plenty of rain and lots of water in the creek for Max and his buddy Brodie to enjoy……But there was lots of warmth and laughter inside the homestead.
The beginning of the month was school holidays here is Victoria, so we “trialled” our first series of Kids Cupcake and cake
decorating classes. I am thrilled to say that 36 kids, across 4 classes decorated and enjoyed 100’s of chocolate cupcakes and cakes.
Sophie, from Party Cupcake (check out their Facebook page) was the presenter of the workshops and we were both totally amazed by the creativity, the energy, the imagination and the best behaviour by the 36 kids we had the pleasure of meeting. It was so much fun.
Now I know it may seem a little unfair to single out one child amongst so many, but there is one dear sweet one, I would like to tell you about.
Adele (who is not quite 3 years of age) helps her grandma cook quite regularly. So she arrived at class with her own very pretty floral apron already on. She was happy to change into the ones that we gave the kids and she was ready to go.
Middle of July we had a return visit from Chef Eitan Doron. Eitan’s diverse skills have allowed him to work in Israel, Europe, NZ and Australia and he has shared his passion for good quality produce and ingredients through a couple of Moroccan classes at PCCS.
Middle Eastern food, in particular Moroccan, is one of my favourite flavours. I so enjoy it when he is in the kitchen with us.
Many years ago I spent some time staying with a family in the “medina” of Marrakesh, so a passion for Moroccan food is long held for me. I have so many memories of cooking tagines with the women all squatting on the kitchen floor, painting
henna tattoos over our limbs, having my hair henna’d and then wandering around the wonderful market places. Not to mention other travel adventures that make me chuckle when I think about them – suffice to say.…….it was the 70’s, I was young and loving my travels!!!
Here is Eitan’s recipe for RAS EL HANOUT.
Ground Cloves 5 gr / Cayenne pepper 5 gr / All spices 20 gr / Cumin Powder 20 gr / Ground Ginger 20 gr / Turmeric 20 gr / Ground Black pepper 20 gr / Cardamom Powder 20 gr / Cinnamon 30 gr / Coriander Powder 30 gr / Nutmeg 60 gr
This quantity makes up a spice mix that will last for months – Remember you can alter to suit your own taste buds – this is just the mix from Eitan’s mother.
We look forward to doing other cuisines with Eitan in the future. A quietly spoken man but very passionate about his food preparation and tastes.
Later in the month we introduced a new Chef to Plough Creek Cooking School. Brad Warton. Brad is from Canberra and
has worked in some impressive Canberra establishments! His great love is Spanish cuisine. So it was an afternoon of Traditional Spanish fare, before an evening of Tapas, a few days later.
But the Tapas, certainly proved to be popular and interesting. Fancy some deep fried prawn heads?
We will share more information about Spanish cuisine and recipes in future blogs. Watch this space!!
In the middle of the month, a great initiative was introduced to Latrobe Valley. An winter evening market. PCH &
PCCS were so pleased to be involved. Check out my blog about it here.
I even got to speak to a guy who I think a few locals would know. Our local State member, Russell Northe, Parliamentary Secretary for Small Businesses. I have to say, he is a nice bloke who seems to really care about locals!!
Member for Morwell - Parliamentary Secretary for Small Business
Hope you are enjoying happy tastings and storytelling with those you love!!! DC xx