The menu kicked off with a Tom Cruise inspired shaken cocktails (red berries, limonchello and gin) which fit perfectly with the summer evening and was accompanied by some 80s coloured savoury macaron (cream cheese & wasabi and green olive tapenade – Pierre Hermé started his macaron experimenting in the 80s).
First course was edible pacman with pâté powerballs and confit cherries. I had wasted considerable amount of time playing pacman in the name of research. Second course was twisted bacon and a two toned tartiflette, a kind of deconstructed version with the use of sweet potatoes and some peppery roquette to balance the Reblochon. Tartiflette was created in the 80s by the Reblochon producers to promote their cheese.

Homage to 80s power dressing and those big shoulder pads: main course of Power puff pastry shoulder pad with a boeuf printanier (slow cooked spring beef stew).
A cold war soup: communism watermelon gazpacho and cucumber capitalism sorbet was served as a palate cleanser. And to finish off a 80s Paris Brest (the 8 was filled with a praline pastry cream and the 0 with a salted butter caramel cream).
The first 4 dishes were accompanied by red wines recommended by my great local caviste who matches all my wines for me as I’m hopeless. He also recommended a lovely caramel/light Irish whisky to go with the dessert.

Special thanks to myprivatedinner for providing the apartment, Jay-P for an awesome 80s music mix, my lovely culinary assistant Bernadette, Sten Pittet for taking some pictures for me and my lovely guests for coming!

Homemade special brew - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved.

Once upon a time there were two Brit girls who met in Paris over muffin making at an adorable cookbook store. They soon found out that they had many things in common: a pâtisserie diplome from Le Cordon Bleu, the love for food and lots of fun.

They had many adventures in Paris and beyond. But the day came when Frankie departed to a far away land called Australia. Rachel was very sad that her fun loving foodie partner in crime was leaving but was determined that no matter how many thousands of miles away Frankie was, she would make sure they would continue to have more edible adventures.

So Frankie left for the land of Oz in September. On a cold wet Autumn night in Paris Rachel discovered her golden ticket (in form of a special Malaysian Airline deal) away from the greyness of Paris. Very excited about going to the land of kangaroos and barbecues she sent Frankie an electronic mail and that’s how they both decided to tell an edible  immigration tale in Sydney.

Many Australian history and culinary books, skype calls, emails and photos later Rachel arrived in Sydney. And this is the tale they told:

Edible immigration menu

1. Shaken and shipped to shore
Hibiscus and ginger Bundaberg rum cocktail.

2. First encounter with native grub
Goat’s curd and macadamia nut grubs on dehydrated date leaves.

3. A fling with fish before flame
Kingfish tartare served with finger limes.

4. Desperately seeking sea cucumber, serving sotong satay instead
Coconut and lemongrass rice and spicy Asian peanut caramel cake with baby octopus satay and cucumber.

5. Cuppa tea with dundee
Homemade special brew served with marinated crocodile sticks.

6. Bushbride’s ration pudding with Granny Smith’s pickle
Duck pudding with granny smith puree and pickles accompanied with damper bread.

7. Easy as peasy pie
Downunder puff pastry base with slow cooked vegemite lamb, pea purée, mushroom caramel and warrigal greens.

8. Fosters-free lager and lemon sorbet

9. The great dessert debate
Pavlova with fresh cream, strawberry jelly , lemon curd and passionfruit.

10. Freshly spun edible wool
Coffee candy floss.

Each of the dishes were based on facts that they had discovered while doing research. Here are some:

1. Rum was the number one drink with the 1st settlers and convicts.  It was even used as a currency.
2. Similar in taste to almonds, the witchetty grub was originally eaten either raw or cooked in hot ashes by aboriginies.
3. Despite being one of the richest fishing grounds in the world, meat was still favoured by the first European settlers due to it’s association with the high life back home.
4. As early as the 16th century indigenous North Western Australians traded sea cucumber with Chinese traders making it Australia’s first export item.
5. The first settlers clung to their British roots becoming the world’s heaviest tea drinkers.
6.1. One of the world’s most successful apple varieties was thanks to Granny Smith who arrived in New South Wales in 1838. She tipped some rotten crab apples into her orchard and from there the variety we know today blossomed.
6.2. Not until the Second World War or perhaps a little earlier was the pie mentioned as a national dish. Vegemite, another national favourite, was first advertised as nourishing for the whole family. Except for one irony, the spread that epitomised `family goodness`was made from brewery waste.
7. In 1864 the cookery book “Australian Aristologist” quotes a medical opinion on the “Danger of the meat pie”. Not leaving a hole in the crust traps the poisonous gases.
8. It was Baron Liebig in 1842 who discovered that Bavarian brewed beers did not turn sour on contact with air like other Australian beers. The German name was “Lager -bier” (the German word lager means to store) hence the name of Australia’s most popular alcoholic drink.
9. The pavlova is said to have been invented in Perth’s Esplanade Hotel in 1935 after the famous Russian ballet dancer. However the New Zealanders claim that a chef in a hotel in Wellington, created the dish when Pavlova visited there in 1926 on her world tour
10. With 1 million sheep recorded in 1830 (jumped from 100,000 in 1820) the wool industry was Australia’s biggest export, worth roughly 2 million dollars.

Special thank you to Howard Trang from eatshowandtell for the photos.

Check out a great write up on SBS.com and  here.

Breakfast at K.L. airport: Soft boiled eggs, Kaya toast and Tee tarik

Sky chefs loading food onto Malaysian airlines plane

The journey began with a Eurostar train from Paris to London followed by a 12 hour flight from Heathrow to Kuala Lumpur where I had to strip off all my winter layers (tights, jumpers, jacket, scarf, gloves, woolly socks…) as Malaysian heat is like being in an enormous Sauna. Enough time in Kuala Lumpur to enjoy some Won Ton Mee, one of my favourite dishes. Quick breakfast of soft boiled eggs, Kaya (coconut jam) toast and teh tarik before boarding another 8 hour flight to Sydney. Food on the flights consisted of a curry option for dinner, lunch and breakfast. That’s Malaysian airlines for you.

8 hours later touchdown in Sydney where it was pleasantly hot but thankfully without the stickiness. It was straight in a cab to Edible Immigration Tales Headquarters. No time for jetlag as there was plenty to discuss, prepare and organise. My fellow foodie partner in crime, Frankie and I had been working on this project since November when I had booked my flight. Menu ideas, press and marketing campaign, bookings and other bits ‘n bops had been  done via emails, skype calls, photos and waving things at our tiny web cams. So it was good to be able to sit down and discuss things face to face

The following 5 days were a mad rush of running around, cooking, shopping, organising, sticking…. basically turning an apartment into a restaurant. I got stuck into writing all the menus, tea labels and edible immigration facts by hand with a pot of ink and quill which took me a good half a day to do. Needless to say by the end of it I had hand cramps and my fingers were stained black from the ink.  I did manage to get out and visit Sam the butcher, the local organic shop and the supermarket.

Wrapping up the damper bread - Ask first © 2010 R khooks. Rachel Khoo. All rights reserved.

Last minute testing/cooking would kick off once Frankie had come back from her day job (still don’t know how she managed to do both). We then roped in the whole family with Frankie’s parents picking up various groceries, chairs and running other errands. Frankie’s sister helping out on the night and Frankie’s boyfriend putting up with having a restaurant in his home three nights running. BIG thank you!

On the day of the first event it was an early start as Frankie and I were pretty excited about checking out the Sydney Morning Herald to see what they had written about us. We were relieved to see that it wasn’t an exposé about the “illegal” underground dining scene

Things started to come together when I saw the table set up. We had collected plenty of jars, tins and bottles for the table setting. Naturally they were all scrubbed meticulously before hand. I nipped to the beach to pick up some sand and shells to make little glass candle lanterns.

Handwritten menu with a list of things to do - Photo: Howard Trang eatshowandtell.com

My attempt of sketching out the dishes - Photo: Howard Trang eatshowandtell.com

A wall with sketches of all dishes/courses, guestlist and rundown for the night were hungup in the kitchen. Followed by more cooking. Cutlery and glasses polished. Nice soap and candles in the bathroom. Quick tidy in the kitchen. Then a last minute shower and some warpaint (make up). A last run through of the menu. The aprons were tied on, candles lit and Australian music mix put on and a BIG deep breath before we opened the door to the first guests…to be continued

Won Ton Mee - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved

I had 24 hours in Kuala Lumpur before flying on to Sydney for the Edible immigration tales (more to come soon). And there was only thing on my mind in terms of eating when my cousins asked me what I fancied for makan (Malay to eat – over there you don’t ask people how they are, you ask have you eaten yet). It had to be some Won Ton Mee (Won ton with noodles). Just looking at the photos makes my mouth water. The first couple of pics are taken with my old school Pentax K-1000 manual camera, excuse the not so great digital pics.

The food isn’t served anywhere fancy. Like most of the best places in Malaysia, good food comes cheap on plastic plates with punters seated on gardenesque plastic furniture. This place only served Won ton mee (dumplings, noodles with barbecue pork, duck, chicken) and why serve anything else when you do it so well?

Pickled sweet & sour spicy chillies - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved

Unlike most of the won ton dumplings I taste in Paris or London the pastry was super fine, similar to the texture of silk. It slid way too easily down your neck. Accompanied by a simple plate of chai siu (barbecue pork) noodles. I don’t know what they put in their sauce but it’s seriously addictive. Top that off with the homemade sweet/sour/spicy pickled chillis it was literally as good as I remembered when I had been there five years ago. I later started to eat the chillis on it’s own. I had to stop myself from just literally eating the whole jar.

Malay buildings - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved

For lunch I managed to squeeze in another favourite Penang Assam laksa. I love anything which uses tamarind. The sour tangyness works in great combination with the spiciness of the dish. The whole dish was quickly slurped and splattered everywhere (eating laksa is a messy business, you know with the noodles and all).

Assam Laksa - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved

Unfortunately I didn’t have time for Roti Canai for breakfast even though I did happen to stumble across a great offer at the airport. A world away from croissants and pain au chocolats.

Roti Canai Breakfast - Ask first © 2010 R Khooks. Rachel Khoo. All rights reserved

To be continued…

There were no sausages on this menu which explored the East/West divide in Germany. Fellow foodie Caroline Hobkinson and I got cooking in her amazing Berlin kitchen. Dishing up two different menus (one East, one West). Each representing their relevant culinary history. Guests on arrival were assigned their sides for the nights. They bartered, they smuggled and some sneekily stole from the opposite side to get a taster of the forbidden food.

Off with the chef whites, on with the fake eye lashes, kitten heels and my 1950s outfit. Chef Khoo no longer it was Miss Khoo who took over the Chacha in Paris for the tastiest event in town.

Monday, the 13th July 2009 I created a 3 course dinner and a Kennedy cocktail to tantalize the Parisian tastebuds. Topped off with a cupcake pimping session and some swinging sixties & fifties sounds spun by DJ Sylvania.

If you are on a picture and you want it to be removed, please send me an email.

Photography: Juan Diosdado.

]]> http://www.rkhooks.net/2009/07/13/le-dernier-diner-de-kennedy-at-le-chacha-paris/feed/ 0 http://www.rkhooks.net/2009/07/09/3t-tarte/ http://www.rkhooks.net/2009/07/09/3t-tarte/#comments Thu, 09 Jul 2009 09:08:30 +0000 rkhooks http://www.rkhooks.net/?p=361

No, I’m not referring to the band 3T from the nineties, although it would be quite fitting with the whole MJ saga going on. More to do with the fact the number 3 has been cropping up quite a lot recently.

I’m on the last leg of big events before the summer break with my debut on the Paris scene this Monday at the Chacha. After getting back from London with a great mash up dinner behind me and the 500 biscuits for the school of life event aswell. I was ready for a break, not a third event. Unfortunately that was not going to be an option. Recipes had to be tested and tasted for the dinner. A dj, photographer and assistants had to be found. PR and marketing malarky to do. Plus I’ve been running around all the vintage stores and markets looking for the perfect Jackie outfits for the three Kennedy hostesses.

———————–

Dust off your blonde wig, your Jackie 0 sunglasses or your ‘too cool for school’ J.F.K. sixties suit. Miss Khoo is taking over the Chacha for the tastiest event in town.
For Monday 13th July Rachel Khoo has created a 3 course dinner and a Kennedy cocktail to tantalize your tastebuds. Top that all off with a cupcake pimping session and some swinging sixties & fifties sounds spun by DJ Sylvania. The whole of Paris will be there and who knows maybe the Kennedy’s might pop by.

40€ Cocktail + 3 course dinner (starter + main + dessert/cupcake session)

RSVP chacha@chachaclub.fr

———————-

Enlevez vos lunettes de soleil Jackie O et vos costumes JFK années 60. Rachel Khoo va envahir le ChaCha pour la soirée le plus KHOOl de Paris.

Lundi 13 juillet, Mademoiselle Khoo va nous partager ses recettes chic et délicieuses lors d’un dîner – entrée, plat, dessert – et un “Kennedy cocktail” pour réveiller vos papilles. Tout ça avant un “cupcake pimping session” ou vous pouvez décorez vos propres cupcakes, le tout accompagné des sons des années 50 et 60 par DJ Sylvania.

Le tout Paris sera là, et, qui sait, même les Kennedys eux-même vont peut-être y faire un petit tour nous joindre.

40€ Cocktail + dîner [entrée, plat, dessert/ cupcakes]

RSVP  chacha@chachaclub.fr – réservation obligatoire

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Tuesday night I invited the lovely ladies who will be assisting me on Monday night for a dress rehearsal. I found myself styling clothes, hats and hair instead of food.  For dinner I rustled up this tart which just involved me seeing what I had in my fridge.  I was loosely inspired by what I had read in the Guardian at the weekend. And it so happened that the filling used three types of vegetables: carrots, beetroots and red onions. I managed to get these amazing red onions which were a cross between a large spring onion and a red one which were perfect for this tart.

I will let those of you who are coming this Monday be the judge whether I should stick to my day job up or whether I might have a new career as a fashion stylist

3T Tarte (three tones tarte)

10 carrots, peeled and roughly sliced into sticks
3 beetroots (raw not the cooked ones), peeled and chopped roughly
3 red onions, peeled and roughly chopped into wedges or 6 red onions type spring onion
2 cloves of garlic, peeled and crushed
Olive oil
salt & pepper
Handful of fresh parsley

1 packet of good quality puff pastry (yes, I do cheat. Can’t be a slave to your kitchen all the time)

Preheat the oven to 180°c. Mix together all the vegetables and garlic in a roasting tray. Season and drizzle generously with olive oil. Roast until tender (about 40minutes). Roll out the puff pastry and line the tart. Tip all the vegetables into the tart and bake for a further 30 minutes or until the puff pastry is puffed up. To serve drizzle with a little more olive oil and garnish with parsley. You could also crumble some feta or goat’s cheese on top to.

On Wednesday 24th June 2009 I took over the Loft for another mouth-watering mash up. For the 5 course dinner I concocted a menu inspired by all things delicious in the garden.

T. Baas created a luscious table with his green garden illustrations and Jay-P accompanied the dinner with some toothsome tunes.

If you are on a picture and you want it to be removed, please send me an email.

Pictures are taken by Kang Leong from Londoneater.com.

]]> http://www.rkhooks.net/2009/06/24/mash-up-ii-at-the-loft/feed/ 0 http://www.rkhooks.net/2009/03/22/plum-rosemary-custard-tartelettes/ http://www.rkhooks.net/2009/03/22/plum-rosemary-custard-tartelettes/#comments Sun, 22 Mar 2009 21:31:33 +0000 rkhooks http://www.rkhooks.net/?p=307

General feeling at the moment is “all talk no action” with the amount of meetings I seem to be going to. So it was with relief I got back in the kitchen on Thursday to bake a few cakes for a photoshoot the following day with Bread & shutter (London based photographer). London is just a hop away on the Eurostar so it’s quite easy to set up a shoot in London from Paris. Although it was a bit of a struggle travelling with all my food styling kit (minus knives, no matter how much I explained that I’m a food stylist and not some mass murderer they wouldn’t let me take them on board).

Tasty cakes were on the menu for this Friday. I’ld been browsing my regular blogs when I came across this. I found the combination very interesting so I thought I’ld give it a go by infusing a crème anglaise or custard with rosemary. Definetly a great combo and I’ll be no doubt be making these again.

Plum & rosemary tartelettes

500g ready made (yes! shock horror I do use the stuff puff pastry
300ml single cream
1 tbsp vanilla essence
100g sugar
1 tbsp cornstarch
2 egg yolks
Several sprigs of rosemary
6 plums
soft butter for cupcake tin

Bring cream to a boil. In another bowl mix together egg yolks, sugar, cornstarch and vanilla essence. When the cream has boiled pour slowly on to the egg yolk mixture while whisking hard. Pour the mixture back into the pot, add a sprig of rosemary and bring to the boil. Make sure to stir constantly as the mixture at the bottom has the tendency of burning. Once the custard has come to a boil, pour into a large shallow dish and leave to cool.
Preheat the oven 170°c. Butter the cupcake tin (12 holes). Roll out the puff pastry to 1/2 cm thickness and cut out 10cm rounds. Place one round into each cupcake hole. Spoon in a generous helping of the rosemary custard (maximum 2/3 full) and bake for 20 minutes. Cut plums into fine semi circle slices and decorate tartelettes. Garnish with a rosemary sprig (don’t each it though). Serve warm or cold.

Apparently today is the most depressing day of the year. Blue monday is the third monday in January and according to various scientists it’s when people feel blue the most. All that consumer spending, the weather, the economic situation…what better than good nourishing bowl of soup. Soup for the soul as they say. This soup is even better the day after, gives the flavours a chance to develop a bit.

Spicy Lentil Soup
serves 4

250g green lentils
2 onions, finely chopped
2 carrots, peeled and chopped into cubes
2 tbsp of olive oil
2 tsp of peri peri spice mix or chilli powder
1 tbsp worcestershire sauce
1 tin of chopped tomatoes (400g)
1 stock cube
1,5l boiling water
Bunch of coriander
salt & pepper to taste

Fry the onions and carrots with the olive oil until the onions have softened (but definetly not caramelised). Add the lentils and chopped tomatoes, stir while adding the boiling water. Add all the rest of the ingredients. Leave to simmer for about 20 minutes or until the lentils are tender. Season and serve with some chopped coriander.