在風和日麗的早晨裡...
跟女朋友浪漫的約在Southbank 的摩天輪下.. (等了1個多鐘頭 呵呵呵..)
來參與這場布里斯班第一次辦的French Festival.
來的時候看到收票員在收票 才知道要去另一頭買票 (廣場設立兩個出口).
- 7月 14 週一 201418:37
Southbank French Festival @Brisbane
在風和日麗的早晨裡...
跟女朋友浪漫的約在Southbank 的摩天輪下.. (等了1個多鐘頭 呵呵呵..)
來參與這場布里斯班第一次辦的French Festival.
來的時候看到收票員在收票 才知道要去另一頭買票 (廣場設立兩個出口).
- 7月 06 週日 201421:57
Tony.W's Hospitality Art Studio 咖啡教室: 開班授課
開間咖啡廳一直都是我的夢想. 從高中畢業後就一直從事餐飲, 咖啡 跟 品酒.
讀藍帶廚藝學院 之間也是有參與咖啡和品酒方面的課程. 而學費當然也從餐廳工作而存下來的.
雖然累但我重來沒有放棄我的"初心"(可參考江振誠的初心).
在讀完4級證書的我在網路上注意到了這一台 價錢實惠咖啡機. 而這一款就是我生平買來的第一台商業用咖啡機. (以下Boema 1 Group)
- 6月 14 週六 201418:53
培根黑橄欖麵包 from Carol recipe
源自於"Original flavor 原味"
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
高筋麵粉 (bakers flour) 250g
全麥麵粉 (wholemeal flour) 50g
速發乾酵母 (instant yeast) 1/2t
細砂糖 (castor sugar) 16g
鹽 (salt) 1/2t
羅勒橄欖油 (olive oil) 30g
乾香料 (e.g, parsley, chives .. etc)
冷水 (cold water) 190 cc
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
- 6月 07 週六 201421:27
鍊Ren Japanese Restaurant in Brisbane
澳洲隨著華人的不斷湧進.
中餐, 日本菜, 韓國菜, 印度菜都不斷的推陳出新.
隨著時間的累積合經營. 中式料理以在澳洲各地都成為不可或缺的食物之一.
而今天要介紹的就是這家開在Eight Mile Plains 附近的一家日式餐廳叫 "Ren 鍊"
- 6月 07 週六 201421:21
Funk Coffee + Food in Brisbane
在試工趕場的空檔, 經過了這間咖啡廳. 看起來裝潢明亮. 氣氛也很好.
就來這間吃早餐.
Menu 上的餐點很少吃的跟喝的一張就解決了. 客人能很方便的去做決定.
- 5月 31 週六 201421:36
CHAMP Kitchen and Bar
是的!!!! 這也是在southbank 河邊. 算小有名氣的餐廳酒吧.
走在寧靜寒冷的早晨. 睡著正香甜的我被挖起來 一路趕到Brisbane Southbank 一年一度的Budhas Festival 來幫忙 (佛誕節 = 浴佛節).
早上9點多人潮就非常的多. 而且有忙不完的活要作. 真是不須此行
忙了一會後好不容易能夠坐下來吃飯. 而選了這家看起來很有格調的餐廳.
- 5月 31 週六 201421:26
Raw space Cafe in Brisbane
一大早走在Brisbane Southbank 的路上 偶然的發現了這間咖啡廳.
紅色的棚子跟室內設計 吸引了我的目光.
看了看手機. 離在Era Bistro trial的時間還有段距離. (那天約在Era Bistro 試工, 觀察不一樣的工作環境).
所以就點了杯咖啡坐在這間咖啡廳享受暴風雨前的寧靜.
- 5月 31 週六 201420:48
Tony's烘任教室: Honey Glaze Eye Fillet with green bean and pumkin mash.
是的!!!
要是要吃看似高級的西餐不一定要非常的費功夫或花非常長的時間.
這道菜的特色就是營養均衡. 菜跟肉的比例是1:1.
所以是一道看似高級但又很方便做的一道料理.
- 5月 26 週一 201408:27
O Bar and Restaurant in Brisbane
是的!!!
Brisbane其實有很多隱藏在市中心外的特色餐廳和咖啡廳.
而這家餐廳是製作的菜色屬於澳洲混搭地中海式的餐點.
擺盤簡單明瞭. 跟Fine dinning當然是不一樣屬性的餐廳.
- 4月 26 週六 201419:43
Tony's烹飪教室: Bechamel Sauce.
西餐美食源自於歐洲法國.
Restaurant 的意思就是準備和提供食物給貴賓的地方. 而Restaurant 這個詞源自於法國叫"restaurateur" 意思是 " to restore"
由此可見法國在時尚餐飲也是有傑出的貢獻. 所以學西餐不管是哪個國家多多少少也要懂點法語. 像gateaux, veloute, brunoise... etc etc.
