Kate apart from her many talents grows some, a lot actually, tomatoes.
Some we have been do mixed single and mixed varietals of single estate sugo. Black Russians, the big red and the little Red blends. We have also had a crack a t Heather Grandfathers Relish recipe circa 1942. I has come out pretty well 🙂
Here at Sparrows cafe in Beaufort we are all about service.
There is service and then there is service.
It is not always easy to match what people expect as far as service goes. Too nice, sometimes, too aloof other times and hell I thought I treated everyone the same?
Maybe that is the problem, maybe the key to good service is to be manipulative “Match needs with customers!” Maybe insincerity is what it all about. “Darling you are fabulous!”
Maybe we, all of us are customers, are a little out of kilter with our expectations. Acknowledgement, polite respect and listening, from both serving staff & customer, is all that is really needed. Should not be hard but I suppose it involves people and peoples is hard.
My coffee is getting cold, next time.
(Respect and love to Mr James and the Lovely Consort for the photo)
It seems such a long way away until the middle of February when we can have this wood fire oven fired up for the first time. It is one of two we have planned for the building, it will be awesome when wood fired pizza, roasts and bread will be available in Beaufort.
While this is only one of a few Wood fired ovens in Beaufort, this is certainly on the only one in a commercial kitchen, well almost we are still building that around the oven 🙂
SuperCamp® is on this week up at Cave Hill Creek and part of the program was to collect stories James, Tini, Catlin, Leonie dropped in to do just that.
We where a bit flat out making coffees as they arrived and so we introduced them to a few of the locals to have a chat. I am sure they collect a a story or too indeed.
The whole focus of the SuperCamp® program is to give young people the skills, tools and strategies that enable them to get the best out of life and importantly, to deal effectively with life’s challenges. SuperCamp® , provides the camp experience that kids and parents love!
Nangga was what I called Meringue as a small child and considering I was not that fond of it, I have no recollection how or why it got that name.
Anyway I may need to come up with a desert item that is sugary, chocolate and a bit off beat. So after having a chat with Heather we hit on this reinvention of a flour less chocolate cake that I once tried at Mario’s in Brunswick st twenty years ago.
So after a quick visit to Liliana’s bookshelf find a recipe that would work, thanks to the awesome Stephenie Alexander, we hacked together a recipe.
You can easily see why my teachers at school hated marking my home work.
So the walnuts, cashews, raisins and Willies cacao were all folded through the meringue and and cooked in a low oven for an hour and a quarter and then left over night to cool.
It has come up well and the flavours are awesome, I think this maybe a Friday night cook for Saturday morning treat what do you think?