Sunday, 16 October 2011
Tuesday, 9 August 2011
new thought
Cooking is a passion.
Food is an experience.
Combining flavours and textures is a test.
Challenge yourself!
Don’t be afraid to push the boundaries, whilst staying true to the simple fact that a tomato picked ripe off the vine, is at its best!
Thursday, 16 June 2011
Tapanui Rural Womens Demonstration Menu
Entrees
Tartlet of Hand-made beef and fennel sausage,
white bean cassoulet, roquette pesto
Home cured and smoked Beef pastrami,
kumara ‘chips’, béarnaise sauce
Main
Honey, rosemary, and orange marinated lamb back straps,
lamb shank croquette,
parmesan roasted parsnip, buttered broad beans
and mustard pan jus
Dessert
Fried feta, honeycomb, with fig walnut and oat biscuits
decisions, decisions
Man who would have thought securing a job was a job in itself.
Big question for the day...
Does anyone know anyone who is looking to rent a house in Dunedin?
So whats been happening lately???
Been having fun working some shifts at the Crown Mill, thanks Jamie, "Doris" and the team there.... been a great experience to see how function work goes in particular. Also ask Jamie about his cellar room. Fantastic space for a small group to relax and enjoy.
Tuesday saw me drive myself to Gore for the Get Ahead career expo day. 160 burgers prepped, cooked and served in an hour!!! Not too bad...
Will never really get use to public speaking tho... Just hope that a few were listening and took in some advice.
There are photos up on facebook from Woodville and Gore - I will also share via my page.
Wednesday sees me travel to Tapanui for a Rural Woman NZ cooking demonstration. Menu all planned and ready to go. Should be a great day.
At home in the kitchen
That is all that is planned for the immediate future. Hopefully some exciting news will come up soon... Until then
Cook Well, Eat Well, and leave the cleaning up to someone else...
Chef Logan
Big question for the day...
Does anyone know anyone who is looking to rent a house in Dunedin?
So whats been happening lately???
Been having fun working some shifts at the Crown Mill, thanks Jamie, "Doris" and the team there.... been a great experience to see how function work goes in particular. Also ask Jamie about his cellar room. Fantastic space for a small group to relax and enjoy.
Tuesday saw me drive myself to Gore for the Get Ahead career expo day. 160 burgers prepped, cooked and served in an hour!!! Not too bad...
Will never really get use to public speaking tho... Just hope that a few were listening and took in some advice.
There are photos up on facebook from Woodville and Gore - I will also share via my page.
Wednesday sees me travel to Tapanui for a Rural Woman NZ cooking demonstration. Menu all planned and ready to go. Should be a great day.
At home in the kitchen
- beef stock - check
- chicken stock - check
- ham hock (smoked) - check
- pea and ham soup - cooking now
- beef and mushroom stroganoff for dinner - check
That is all that is planned for the immediate future. Hopefully some exciting news will come up soon... Until then
Cook Well, Eat Well, and leave the cleaning up to someone else...
Chef Logan
Friday, 3 June 2011
Wednesday, 1 June 2011
Reviewers
Rant time...
Whilst I am all for people having an opinion about where they have eaten and what they have eaten, I strongly believe that they still need to have a back round about what they saying about it.
Most of the time you read and see and hear comments like "I don't usually eat that sort of thing, but thought I would give it a go. Well I guess that is the reason I don't eat that sort of thing" Whereas if someone had a bit of no-how and sense in what they were eating and writing, then firstly, they wouldn't order a dish that they don't enjoy!!! and secondly, comments should be more on the line of "because of the reputation of the restaurant and chef, I thought I would try my luck at (insert dish here) again. The (___) was cooked to perfection, well seasoned and had a perfect contrast of flavour and texture, however, as good as this dish was (and my guest thoroughly enjoyed it), it didn't convert me, so now I can stop this obsession of mine."
If those first lot of people wish to make their observations, why can they not do the decent thing and run it through the restaurant that they dined at, and seek permission to publish it publicly?
I do have to have a good laugh tho when I read reviews on sites like menumania and dineout, those people who loved there food and meals but only score it a 6 or 7... what gives?!?
Ahhh.... Rant over....
Cook Well, Eat Well, and leave the cleaning up to someone else...
Logan
Whilst I am all for people having an opinion about where they have eaten and what they have eaten, I strongly believe that they still need to have a back round about what they saying about it.
Most of the time you read and see and hear comments like "I don't usually eat that sort of thing, but thought I would give it a go. Well I guess that is the reason I don't eat that sort of thing" Whereas if someone had a bit of no-how and sense in what they were eating and writing, then firstly, they wouldn't order a dish that they don't enjoy!!! and secondly, comments should be more on the line of "because of the reputation of the restaurant and chef, I thought I would try my luck at (insert dish here) again. The (___) was cooked to perfection, well seasoned and had a perfect contrast of flavour and texture, however, as good as this dish was (and my guest thoroughly enjoyed it), it didn't convert me, so now I can stop this obsession of mine."
If those first lot of people wish to make their observations, why can they not do the decent thing and run it through the restaurant that they dined at, and seek permission to publish it publicly?
I do have to have a good laugh tho when I read reviews on sites like menumania and dineout, those people who loved there food and meals but only score it a 6 or 7... what gives?!?
Ahhh.... Rant over....
Cook Well, Eat Well, and leave the cleaning up to someone else...
Logan
Tuesday, 17 May 2011
Reflect - Retrack - React
Where have I been?
Where am I going?
How am I going to get there?
Some 'simple' questions to ponder...
I do know that...
Cook well, eat well, and leave the cleaning up to someone else
Logan
PS if you know anyone who wants to get in touch with me... chefloganmcpherson@hotmail.co.nz
Where am I going?
How am I going to get there?
Some 'simple' questions to ponder...
I do know that...
- I am going to take and enjoy time with the family ...
- Suzy is going to have the time to finish her thesis ...
- Enjoy a wine or four ...
- Perfect my bread ...
- Do you want a private dinner party in the comfort of your own home?
- Special 'ambassador' evening at your restaurant, with menu and wine/beer matches by an ambassador chef?
- Does your friend/chef need a holiday?
- Or as Liddy kindly suggested, do you want to organise a 'masterclass' of your own... group of friends learning tips and techniques suitable for the home
Cook well, eat well, and leave the cleaning up to someone else
Logan
PS if you know anyone who wants to get in touch with me... chefloganmcpherson@hotmail.co.nz
Saturday, 14 May 2011
bread round 2
Was at the Otago Farmers Market this Saturday morning, greeted by beautiful sunshine and a some awesome stall owners.
Was hoping to get some of Kevin's delicious gluten free bread at Lievito bakery, but sadly he wasn't there. I mean, how mean is that to leave poor Taylor waiting another week for her toast!!
Instead I walked out with 2 1/2 doz free range eggs, some curds from Evensdale cheese, a packet of Cardrona Merino lamb shanks (will save that for the cold days ahead), along with a couple of other little treats for me and my helper.
Anyway, back to the bread....
Another round today, and well, with mixed success...
Tried to make
Cook well, eat well, and leave the cleaning up to someone else
Logan
Was hoping to get some of Kevin's delicious gluten free bread at Lievito bakery, but sadly he wasn't there. I mean, how mean is that to leave poor Taylor waiting another week for her toast!!
Instead I walked out with 2 1/2 doz free range eggs, some curds from Evensdale cheese, a packet of Cardrona Merino lamb shanks (will save that for the cold days ahead), along with a couple of other little treats for me and my helper.
Anyway, back to the bread....
Another round today, and well, with mixed success...
Tried to make
- french stick - not round and crusty outside with deliciously light textured middle - solutions very hot oven to start things off me thinks
- sourdough loaf - actually turned out reasonably well,
- and two pull-apart's flavoured with the curds and spinach from the garden. - whilst these were over-proved, and HUGE, have good flavour and a reasonable texture
Cook well, eat well, and leave the cleaning up to someone else
Logan
Friday, 13 May 2011
Bread, bread, glorious bread
So you remember how i was going to resurrect my sourdough....
 |
| Sneak Peak at the Starter |
 |
| The Bubbling Broth |
 |
| Shaping |
 |
| Proved and Ready for Over |
 |
| Oven |
 |
| Cooked and Cooling |
 |
| The Taste Test |
Don't know why i stopped making bread, so pleasurable
Cook well, eat well, and leave someone else to clean up
Logan
Tuesday, 10 May 2011
Oil in a Blender
Well well well....
Firstly hello....
So after all the shit that went down, I can't wait to learn from the events that occurred, realise what has happened is NOT my fault, and start to focus on the future.
First step, try to get a good nights sleep, really world, if I could only need 5 hours of decent sleep, nothing worse than your mind working over and over and over about shit that is beyond control or comprehension.
Next, enjoy time with the whanau. One tired, and recently, under appreciated wife who has been there supporting me (and the family), time for me to look after her, and two energetic, impressionable girls, with bundles of energy looking for escape.
Then its on to me, refocus and rebuild. I get an opportunity to really decide where all this is going, what I am going to do about it. First step (after watching river cottage) the sourdough is being resurrected. I'll let you know who it turns out....
To sum up. Life at the moment is like a mayonnaise in the blender, too much oil (crap/ill/heavy/tasteless sludge/comments/feeling) has been added and is on the verge of splitting, time to readjust.
Cook well, eat well, and leave the cleaning up to someone else.
Logan
Firstly hello....
So after all the shit that went down, I can't wait to learn from the events that occurred, realise what has happened is NOT my fault, and start to focus on the future.
First step, try to get a good nights sleep, really world, if I could only need 5 hours of decent sleep, nothing worse than your mind working over and over and over about shit that is beyond control or comprehension.
Next, enjoy time with the whanau. One tired, and recently, under appreciated wife who has been there supporting me (and the family), time for me to look after her, and two energetic, impressionable girls, with bundles of energy looking for escape.
Then its on to me, refocus and rebuild. I get an opportunity to really decide where all this is going, what I am going to do about it. First step (after watching river cottage) the sourdough is being resurrected. I'll let you know who it turns out....
To sum up. Life at the moment is like a mayonnaise in the blender, too much oil (crap/ill/heavy/tasteless sludge/comments/feeling) has been added and is on the verge of splitting, time to readjust.
Cook well, eat well, and leave the cleaning up to someone else.
Logan
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