Creative Cuisine by Matt Clark
Creating a connection to all the strange and wonderful ingredients our country has on offer and providing a link to our ever-growing demand of good food, great flavours and healthy eating.
6/01/2009
Now that the hectic festive season has come to an end we've all spent the last few weeks finding ourselves getting excited with the bringing in of the New Year and over-indulging on a mixed platter of high sugared, salted and fatty foods topped off with a generous serving of our favourite alcoholic beverages. Combine this with the hazards of today’s busy lifestyle such as all the chemicals we.... more »
15/12/2008
The pavlova has proved to be a huge hit for all ages amongst friends and family. It is inexpensive and simple to prepare that will be enjoyed by everyone. This dessert a testing choice for many, with the fear of it not working, but here is a fail-proof recipe that will put your mind at rest.
The Pavlova is a meringue type dessert that is crispy on the outside but light and fluffy.... more »
24/11/2008
Christmas is creeping up on us quite quickly and we need to start thinking about the big day that we all get together with our family and friends and enjoy a massive fest of gift sharing and over indulging of fresh seafood, meat platters and christmas pudding.
With figs coming into season next month, now is the perfect time to take advantage of this wonderful, yet often forgotten fruit. Figs.... more »
9/10/2008
Is there no bigger insult to have to pay an extra 10% on your total bill at the end of your meal?
Restaurants are using the excuse of having to pay higher wages to compensate the need of charging extra on top of your total bill. This even includes extra on alcohol. The weekend is usually the busiest time of the week where some numbers in restaurants will go from an average of 30.... more »
9/10/2008
Tune into ABC 720 this Saturday 11th October between 8:30 and 9:00am as I will be cooking in another '5 ingredients in 5 minutes' program. I'll be cooking some pikelets with an amazing apple and riberry sauce to top them off with.
Recipe Link from ABC
more »
3/10/2008
After recieving an invitation from Mondo Butchers to cook at the Royal Perth Show, I eagerly accepted to help bbq approximately 75,000 sausages over the 8 day stretch.
What has quickly been brought to my attention during this exhausting stint is the extent to which the majority of people like their sausages to be cooked. Cooking the perfect sausage can be hard to judge so the trend seems to.... more »
28/09/2008
Every year around this time Carnarvon hosts an event which showcases the regions prime seasonal produce. I was one to have the pleasure of offering my time to this charitable cause and take part in catering for approximately 400 guests in "The Taste of The Gascoyne".
Such an experience has further opened my eyes to how important and special fresh produce is in the kitchen. I had the.... more »
1/09/2008
What better way to treat you dad this Father's Day than with a nice big fillet of steak. This is a good filling dish perfect for all those father's out there and goes great with a nice coldie.
Scotch Fillet of Beef with Truffle infused field mushrooms and Home-Made Potato Wedges - Grab a nice 400g steak and grill.... more »
Page 1 of 3