But today I won't talk about bungee jump. I'm going to talk about a famous chef and food, of course.
Bagi menyambut New Zealand Week di Malaysia, I dan beberapa orang rakan bloggers telah dijemput untuk menghadiri culinary demostration oleh Nadia Lim, pemenang Masterchef New Zealand tahun 2011. Culinary demo ini telah diadakan 2 minggu lepas di BERJAYA University College of Hospitality (BERJAYA UCH). BERJAYA University College of Hospitality is arguably Malaysia's premier University College in the fields of Hospitality, Culinary Arts, Tourism and Event Management. It is conceptually designed with a 5-star hotel ambiance equipped with the most comprehensive and advanced facilities that mirrors real world settings. So if you or anybody you know interested to enroll in this field, kindly pay a visit to BERJAYA University College of Hospitality.
BERJAYA University College of Hospitality
Level 11 West, Berjaya Times Square,
No. 1 Jalan Imbi
55100 Kuala Lumpur
So who is Nadia Lim? Untuk mereka yang tak pernah tahu siapa itu Nadia Lim, marilah I cerita sedikit sebanyak tentang beliau.
Nadia Lim merupakan pemenang Masterchef New Zealand bagi tahun 2011. Bapanya merupakan seorang orang Malaysia berketurunan Cina manakala ibunya merupakan warga New Zealand. Nadia Lim pernah dibesarkan selama beberapa tahun di Malaysia. Jadi masakan Malaysia sudah menjadi salah satu makanan kegemarannya. She was so inspired by Jamie Oliver! (Me too!!) and decided to become a chef by the age of twelve. Me at the age of twelve? Definitely not thinking to be a chef :)
She stands strong by this philosophy - eat food from the ground, sea or sky (not the factories), don’t tamper with it; what nature provides is nutritious and beautiful left as is!
Demo kali ni diadakan dalam suasana santai. Eventhough ada meja dan kerusi untuk setiap tetamu, Nadia ajak semua orang berkerumun di counter table bagi melihat dengan lebih jelas apa yang dia sediakan. She was close enough to us, I can pinch her cheek if I want to.. Haha. Just kidding! Jom tengok apa resipi yang Nadia tunjukkan pada hari itu.
2 - 2 1/2 cups cubes fresh ripe pineapples (frozen)
1 ripe banana (frozen)
1 1/2 - 2 cups chopped baby spinach leaves (leaves only)
Flesh of 1 small ripe avocado
Juice of 1 lemon
1 1/2 cups water or Mill Orchard apple juice
1. Blend all ingredients in a blender until smooth - check there are no lumps!
2. Pour into glasses, serve and enjoy the goodness.
So refreshing! It's a good recipe for children too in case you need to be sneaky to a child who doesn't eat veggies. Aha, gotcha!
CHOCOLATE AVOCADO MOUSSE
Flesh of 2 medium firm ripe avocados
200g dark (60-70% cocoa) chocolate, broken into pieces
2-3 tablespoons runny honey
1/2 cup milk, water or coconut milk
To garnish :
Grated chocolate or chocolate shavings
1. Melt chocolate in a double boiler or in a glass bowl set above a pot of simmering water
(make sure the water does not touch the bottom of the bowl or else it
will risk the chocolate burning or becoming grainy)
2. Place avocado, milk, honey and melted chocolate in a food processor and blend together until smooth. Spoon into serving glasses and chill in the fridge briefly for 10-15 minutes. Garnish with fresh berries and chocolate.
You can eat it straightaway but better chill the mousse first. The avocado makes the mousse creamy. Yummy!!
SALMON AND AVOCADO TARTARE
Fresh King Salmon fillet, skin removed and pin-boned
1 1/2 tbsps chopped capers
2 tbsps finely minced shallots
2 tbsps finely chopped chives
1 tbsp finely chopped dill
Juice of 1 lemon
2 firm ripe avocadoes, diced into 1cm cubes
1 tbsp of Village Press Infused Garlic Olive Oil
Flaky Sea Salt
Freshly ground black pepper
Rice wafers from Rutherford and Meyer
Beetroot Relish (Maison Therese)
1. Using a sharp knife, finely dice the salmon into approximately 0.5 - 1cm cubes.
2. Mix diced salmon with capers, shallots, chives, dill and lemon zest together. This mixture can keep in the fridge for up to 4 hours until you are ready to serve.
3. When ready to serve, mix with lemon juice, olive oil, avocado and flaky sea salt and black pepper, to taste.
4. To assemble, divide mixture evenly and pack into 4 ramekins, timbale moulds or tea cups. Press mixture down gently, but firmly, with a back on a spoon. Invert each tartare onto individual plates. Serve with rice wafers and a little bit of beetroot relish on the side.
It is a great experience to attend this demo.
She's a Masterchef winner, yet she's so humble.
Masih ingat entry I tentang "Mystery Bag" Food Challenge? Kesemua bahan-bahan yang terkandung di dalam "mystery bag" itu dibawa khas oleh Awana Sanctuary (Malaysia) Sdn Bhd. It is a family owned company extablised in 2009 and specializes in artisan and fine food and beverage products from New Zealand. Untuk keterangan lanjut, boleh klik di link di bawah:
Website : www.awanasanctuary.com
Facebook : www.facebook.com/AwanaSanctuaryMalaysia