tag:blogger.com,1999:blog-65508433585510112642024-03-12T21:44:22.728-07:00Simmone LogueSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-6550843358551011264.post-86575252181311569282015-05-10T19:47:00.000-07:002015-05-10T19:47:27.461-07:00Celebrating Autumn DinnerFriday night was such a great success celebrating the food of Autumn. <br />
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We kicked the dinner off with a lovely piece of infinity walnut bread with goats cheese and my honey roasted pear.<br />
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Second course was a recipe given to me by my brother, the famous Andy Logue - figs with Gorgonzola and prosciutto baked in cream. OMG!!<br />
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Main course was a roasted scotch fillet from Cape Grim. Tender and succulent with a mountain of forest mushrooms on top and a lovely red wine jus.<br />
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Then for dessert I served a classic apple pie with crumble topping, vanilla bean ice cream and cinnamon anglaise.<br />
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What a night!<br />
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Roll on celebrating winter, I say! :)<br />
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Happy eating,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com2tag:blogger.com,1999:blog-6550843358551011264.post-52952135627598606442015-04-22T21:35:00.000-07:002015-04-22T21:35:54.339-07:00Mother's DayVictoria sponges and chicken finger sandwiches remind me of my grannies, although, I thought they would be a special addition to our Mother's Day offering this year.<br />
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It's been a long time since I have posted a blog. It seems there are never enough hours in the day! Anyway, here I am to tell you all about how we are celebrating Mother's Day this year and the plans we have to spoil our mums.<br />
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I'm so excited about the new cake in my repertoire, the Victoria sponge, which I've decided to launch on the Mother's Day weekend. It is a beautiful and buttery vanilla pound cake with lashings of my home made strawberry jam, softly whipped cream, and fresh strawberries. The large size is only $58.00 and cuts into 12 slices beautifully. The small size is more suited to 6-8 people and only costs $32.00.<br />
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I am also offering my gorgeous little chicken finger sandwiches in a box of 24 for the special Mother's Day price of $60.00. I just thought they would be a lovely pass around item before lunch or dinner or a nice picnic idea if you are going to the park with the family.<br />
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I am having my family over to the house for shared platters down the middle of the table. This is such a hassle free way of entertaining as I can prepare it pretty well the night before so I can spend the day with my mum.<br />
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I can make platters for you too if you would like the Simmone Logue fairies to just show up at your house and drop it off. All you need to do is add in the champagne. The selection consists of herb crusted roast sirloin, poached ocean trout, rocket salad, homemade potato salad, sourdough bread rolls and petit fours. This buffet menu only costs $60.00 per person.<br />
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We look forward to seeing you in store to pick up your cake. Make sure you call our team at head office on (02) 9519 3680 and place your booking to ensure you don't miss out! The finger sandwiches and shared platter menu can be ordered through our head office on that number too.<br />
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My Double Bay and Cammeray stores will be open all day on Mother's Day for brekkie and serving beautiful coffee and patisseries so come on down with your mum and join us for a lovely day.<br />
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Happy Mother's Day and bon appetite!<br />
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Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-54668192978825366852014-11-16T16:24:00.000-08:002014-11-17T17:18:04.778-08:00The Party SeasonThe party season is in full swing and the team at <a href="http://www.simmonelogue.com.au/" target="_blank">Simmone Logue</a> know how to get down and deliver delicious and innovative food to the private, corporate, and conference catering audience in Sydney.<br />
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Here we keep it fresh and simple with beautiful little Sydney rock oysters with a shallot and red wine vinegar dressing.<br />
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Salt and pepper squid in cute little tin buckets.<br />
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....and my favourite; the delicately cured salmon with dill mayonnaise served in a shortcrust tart case.<br />
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If you are requiring a caterer for a private home event, <a href="http://www.simmonelogue.com.au/" target="_blank">Simmone Logue</a> and her team are the best little foodie fairies, slipping into your kitchen, creating effortless and delicious food with ease and panache. Besides delivering gorgeous food, we are also experts in delivering a great range of local imported beers, wines and champagnes cold to your door with ice buckets, glassware, and top bar service people.<br />
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The best bit? We do the washing up too.<br />
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Happy eating,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-64792405453994565152014-09-23T01:59:00.001-07:002014-09-23T01:59:52.075-07:00I Love CanberraFor the second year in a row I have ventured down the Hume to stop over in Canberra on the way to Thredbo. It's a good idea for a few reasons: it's a great way to break up the trip being only about three hours south of Sydney; it's a really pretty town; culturally exciting; and the food is amazing. <br />
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We stayed at the <a href="http://canberra.park.hyatt.com/en/hotel/home.html" target="_blank">Hyatt Hotel</a> which is such a lovely way to remind your senses that you are on holidays. It oozes classic old world charm and I always request to stay in the heritage part of the hotel where the walls in the hallways leading to your room are adorned with photographs of past politicians. If the walls could talk it would be very interesting.<br />
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We booked a table at the highly recommended <a href="http://www.italianandsons.com.au/" target="_blank">Italian & Sons</a> and were not disappointed. What a meal, and so professionally executed both from the kitchen and the wonderfully informed and friendly people on the floor.<br />
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We started with garfish and the most lovely peperonata, dotted with toasted pine nuts and plump little currants. With a squeeze of lemon to spike things up it was a perfect way to start.<br />
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Next up we ordered a salad of witlof, cos, apple, and house smoked ricotta di Buffalo. So fresh and crisp.<br />
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For the main we shared a couple of dishes, although, the one that stood out for me was the beef short ribs cooked slowly in wine and served with polenta.<br />
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Dessert was the bomb! Italian ricotta doughnuts rolled in cinnamon with a nice scoop of mascarpone ice cream on the side.<br />
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The next morning on our way to visit a couple of local wineries, we dropped in on the <a href="http://lonsdalestreetroasters.com/" target="_blank">Londsale Street Eatery</a>.<br />
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They served brekky all day and are roasting their own coffee beans on site. We had a large brekky of braised beans, poached eggs, bacon, and sausage with a nice piece of pissaladiere bumped up on the side which I thought was a groovy idea. The coffee was outstanding too.<br />
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On the way to the snowy, we diverted west to visit one of my favourite wineries <a href="http://www.helmwines.com.au/" target="_blank">Helm Winery</a>. The 2014 1/2 dry Riesling is my pick at the moment. Quite fruit driven, made in the style of many of the famous German and Austrian wines, and just fab served alongside a spicy Thai curry dish.<br />
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Well stocked and happy, we head off down the road with bellies full and a boot full of wine to Thredbo vowing to return on our way back to town.<br />
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Happy eating,<br />
Simmone x<br />
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<br />Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-45759303714834676462014-06-02T20:59:00.000-07:002014-06-02T20:59:27.202-07:00Sunday RoastI chose the first day of winter to launch my Sunday roast at my Double Bay store and it went down an absolute treat!<br />
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We set the store up beautifully with a lovely new timber table from <a href="http://elementsilove.com/" target="_blank">Elements I Love</a> perched out on the street with an old champagne bucket full with my favourite roses. In true Simmone Logue style, I set the scene for what was a wonderful afternoon. Although the sun wasn't shining, the rain stayed away and it was the type of weather that made us all want to tuck into a hearty plate of goodness.<br />
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I cooked the lamb shoulders for 5 hours in a little bit of stock, lots of fresh herbs, red wine, and aromatic vegies. The lamb ticked along on 150°C until the meat was almost falling off the bone. The vegies caramelised up nicely with whole garlic cloves bumped up alongside kumera, Queensland blue pumpkin, onion, and baby carrots.<br />
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To finish off the dish - a tossed bright green sweet as sweet peas in mint relish with lashings of butter. What a treat this meal was with a generous ladle of rosemary jus. <br />
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I also served my famous bread and butter pudding which made me feel quite sentimental as it was one of the first desserts I baked when I started my business. People even came back for seconds!<br />
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Sorry to the people who missed out last week as it's important to book. This Sunday I will be stuffing organic chickens with spec and sage, and serving them with tarragon jus and roast vegies. I also plan to bake a big apple crumble and serve it with vanilla bean ice cream.<br />
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See you all there, and don't forget to book on (02) 9327 5700.<br />
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Simmone x Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com2tag:blogger.com,1999:blog-6550843358551011264.post-90045440612202369532014-05-05T18:55:00.002-07:002014-05-06T14:42:39.076-07:00Spoil Your Mum on Mother's DayWe love to look after our mums at Simmone Logue and that's why we are cooking up a storm for the special weekend ahead. <br />
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Why not spoil your mum with one of our beautiful banana cakes with passionfruit icing, or a lovely hummingbird cake with cream cheese icing and fresh mango. All of our beautiful cakes will come with a complimentary pastel rose, tied with a soft coloured organza ribbon.<br />
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In store over the weekend I will be baking fresh scones and serving Devonshire tea with my homemade preserves and whipped cream.<br />
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We have a gorgeous selection of teas to accompany the scones and, of course, we are renowned for the quality of our coffee too. Brekky will be served all day, as well as your favourites the entire weekend at both the Simmone Logue stores in Double Bay and Cammeray.<br />
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I spent the last couple of days picking mushrooms in the pine forest near Oberon. I will be serving them as a special brekky tossed in a pan with garlic, lots of parsley, and a squeeze of lemon on hot buttered sourdough toast. <br />
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Come into store and indulge your mum with a box of tempting and delicately prepared little cakes and tarts. I will be in store all weekend so I look forward to seeing you all. Or just call our office to place your order. <br />
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Happy Mother's Day to all our mums,<br />
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Simmone x<br />
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<br />Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-69465121129536685592014-03-10T02:56:00.000-07:002014-03-10T20:44:09.078-07:00Somewhere on the South CoastEvery now and then I just have to cut out and head to a quiet place close to the ocean where I can sleep, cook, eat, drink, and breathe in a whole lot of fresh sea scented air.<br />
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I jumped in the car with my fishing rods, tackle box, and a case of beautiful wine and headed south about 5hrs from Sydney.<br />
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The reason for why I'm being so cagey about the location of this spot is because my newfound fishing friends are very protective of their special spot. They made me promise only to refer to this place as somewhere on the south coast. This place is true paradise……<br />
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It was around magic hour when I crossed an old rickety timber bridge with sandy flat waterways on each side. Bird life and fisherman abundant, I knew this place was for me.<br />
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When I spotted the little beach house, which was going to be my home for a week, feelings from my childhood stirred. This was the archetypal fibro beach house, just like the one I spent my holidays in when I was a kid. Those days are truly my fondest memories growing up.<br />
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Salty air, wet sandy dogs, the smell of stinky bait and diesel, bare feet, curly sun beached hair, sunburn, and fish & chips. All this represents holidays and relaxation - that is what I needed and that is what I got.<br />
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I woke the next day to sunshine and the most beautiful white sandy beach. This was paradise. I ventured to the fisherman's wharf to make some new friends and see what possibilities there were for dinner.<br />
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<span style="text-align: center;">I met Alan… he has the only licence to dredge for clams on this part of the coast and I marvelled at his great catch that day. I bought two kilos of his prize flame clams to cook up that night for dinner, straight off the wharf. Couldn't get fresher than that!</span><br />
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I had so many questions for Alan. I was just so excited to see these glistening nets of freshness being heaved onto the wharf. He explained how he only brings in one size, throwing the little ones back so they can grow into big ones and through the big ones back 'cause they make the little ones… sweet!!! I love how fishermen are looking after the sustainability of our ocean these days. He doesn't throw the empty shells back, which he brings up from the ocean floor. Instead he tips them on his driveway at home…. 800 metres of it evidently!!!<br />
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My clams with garlic, white wine and tomato… heaven!<br />
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The next day my new fishing buddy Rainer took me out on his boat. We trawled off the beach for kingfish and then went out further hoping for flathead. We came home with both.<br />
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That night I prepared sashimi with the kingfish and we cooked the sweet flathead tails up on the barbie bumped up alongside a very yummy potato salad.<br />
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Each night as the clock struck six I mixed a cocktail with gin, elderflower, and the piquant and mouth-popping finger limes.<br />
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Sadly, my week seemed to pass too quickly as most holidays do, and on my last day as I drove out of my new favourite place in the universe, I dropped into their farmers market. Could it have been any more perfect..? No!!!!<br />
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I purchased a beautiful big bunch of organic beetroot, a kilo of local honey, and a bucket of the sweetest and reddest little cherry tomatoes, which I roasted.<br />
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Slow roasted cherry tomatoes… great folded through piping hot spaghetti with olives, basil, and goats cheese.<br />
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Whoops…!<br />
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Happy fishing,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-82600108647698132802014-02-11T13:24:00.000-08:002014-02-11T13:24:00.738-08:00A Weekend In The CountryA weekend in the country was all I needed to get my culinary juices flowing. A walk in the garden to collect pine cones is a great way to get a good gulp of country air and stock a big basket by the fire. They make the best fire starters and look really pretty too.<br />
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I created a beautiful rustic roasted beet and Dutch carrot salad with goats cheese and a balsamic drizzle. It accompanies a roasted organic chook stuffed with lots of preserved lemon and bay. <br />
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We sat in our formal dining room for a sense of drama and pomp!<br />
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On the Sunday we drove to Orange for a day of wine tasting. I packed little chicken and walnut pesto finger sambos, gorgeous baby crème pâtissière tarts with strawberry, banana and figs, and a thermos of English breakfast tea for a picnic down by a bubbling stream. What a lovely day we had. <br />
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On the way home we stopped by the side of the road for free range eggs for our brekky the next day. I love the way the honesty box works so well in the country.<br />
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<span id="goog_1424545137">When we arrived home from Orange we fired up our bush barbie and cooked up my salmon fillets with preserved lemon and herbs from the garden.</span><br />
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We then moseyed down the mountain on Monday morning leaving the farm behind but still wearing our Akubras. <br />
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Happy cooking,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-17525986098399911322014-01-22T11:52:00.002-08:002014-01-22T11:52:56.063-08:00So Frenchy So ChicI was thrilled when Jean Francois from <a href="http://cartellmusic.com.au/" target="_blank">Cartell Music</a> asked me to be involved in the <a href="http://cartellmusic.com.au/sfsc/" target="_blank">So Frenchy So Chic in the Park</a> event as part of the <a href="http://www.sydneyfestival.org.au/2014/" target="_blank">Sydney Festival</a> this year. Check out the video below to get an idea of what it's all about!<br />
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We created the most divine hamper filled with beautiful baguettes, lovely little apple frangipane tarts, salads and our famous trout rillettes.<br />
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The great thing was that you were able to purchase your Simmone Logue picnic box when you bought your ticket online through Ticketek. On arrival at the park all you needed to do was find a great spot, lay out your picnic rug and head to the Simmone Logue tent to collect!<br />
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There were lots of other goodies available at our tent on the day. We tantalised the picnickers with a selection of freshly baked patisserie items to enjoy on the day such as my gorgeous strawberry and crème patissiere tarts, citron tarts, chocolate ganache tarts, and the ever popular apple frangipane tarts.<br />
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There was great entertainment and a tent selling the most gorgeous and pretty flower crowns to get us in the French provincial mood. The champagne flowed all day and the sun shone down. All had a fab day dancing, laughing, drinking, and eating all things so terribly Frenchy and terribly chic. <br />
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We can't wait to do it all again this time next year and until then Vive la France!<br />
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Simmone x<br />
<span id="goog_1868264395"><br /><br />
</span>Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-65562650479363548052013-12-17T15:28:00.000-08:002013-12-17T15:28:18.017-08:00Fruit Mince Tarts, Puddings and all things ChristmassyIt's that time again when me and my trusty elves in the Simmone Logue kitchen are busying ourselves making our beautiful fruit mince tarts.<br />
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Available at both Simmone Logue stores and David Jones. Be sure to hurry in and buy a pack or two before they sell out!<br />
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I will be in store all weekend at my Double Bay and Cammeray store to help you with any last minute catering or Christmas goodies. Or even to just give some tips and advice on how to cook your turkey and glaze your ham.<br />
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We have lots of beautiful accoutrements to bump alongside your Christmas lunch or dinner, and don't forget the pudding!<br />
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We are taste testing all weekend so see you there!<br />
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I will also be cooking up a storm on Channel Ten with the team on the Morning Show so tune in and learn how to stop, breath and smell the ham baking. <br />
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Go safe everyone and remember to have gratitude for the ones you love around you these holidays!<br />
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Happy cooking with love,<br />
Simmone x<br />
Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-20788989996106887792013-11-28T20:00:00.000-08:002013-11-28T20:02:29.815-08:00Jenny Sages' Birthday BashIt was a night when all the planets were lining up ever so beautifully. It was Jenny Sages' birthday party! Jenny is one of our most clever and renowned artists so I needed to create a dinner which was going to compliment the elegance of both Jenny and her beautiful and intricate works of art.<br />
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We started by delicately placing the freshest king prawns on a tangle of piquant green mango, fresh mint and fragrant coriander. A creamy, though subtle, dressing of a lime and chilli spiked coconut cream was drizzled over the top, finished with jewel-like super fresh pop-in-the-mouth pearls of salmon roe.<br />
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The main course we served poached trout on kipfler potato, preserved lemon mayonnaise and water cress.<br />
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And the dessert went down a treat as an old favourite known as the Eton Mess. Parfait glasses with almond meringue, berry compote and mascarpone cream. <br />
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<tr><td class="tr-caption" style="text-align: center;">Sam Holt with Eton Mess and Sages' Paintings</td></tr>
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Happy cooking,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-18315259902487027582013-11-04T22:51:00.000-08:002013-11-04T22:51:12.751-08:00Peaches and CreamI've just spent the last week as the camp cook at Texas Downs in Menindee whilst the peach harvest was on.<br />
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I arrived with my suitcase full of all of my favourite accoutrements to help the food taste amazing. I would be lost without my Thai dressing, chilli jam, dill mayonnaise and blood orange marmalade.</div>
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There's nothing quite like boiled eggs & soldiers and endless cups of piping hot English breakfast tea around a country table at breakfast time. </div>
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Mick and his trusty dog, Gidgy, delivered freshly laid eggs each day which were the colour of the sunset. </div>
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One day I made my chicken and ginger Vietnamese rolls for the entire crew in the packing shed.</div>
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They were very appreciative and the following night a long line of Chinese and Taiwanese appeared at the door of my quarters all holding their favourite dish from home. We had pork with ginger and shallots, fried chicken, chilli vegetables and a very scary looking green bean soupy dessert thing??? Lots of beers were drunk and then they played magic tricks with a pack of cards until all hours.</div>
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On the last night my friends asked me to cook my chicken schnitzel with yummy ruby red potatoes that Marino (aka Sheepy) had dug up for me. </div>
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<tr><td class="tr-caption" style="text-align: center;">Potato Mafia Marino Pasin (aka Sheepy)</td></tr>
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I boiled the gorgeous fresh as fresh potatoes up with lashings of herby butter and a crunchy slaw on the side. </div>
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As a surprise I prepared a tarte tatin with peaches I'd pinched from the orchard earlier in the day. I served it with vanilla ice cream on the side. "How long's this been going on?" they asked as they shovelled it down. "About a couple of hundred years" I said as I shared the cute little story of how the tarte tatin came about. It was a real hit!!!</div>
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It's always hard to say goodbye as I fly over the property heading back to Sydney. I feel quite sentimental as I reflect on the week that's passed, the yummy dishes I cooked and the new friends I made.</div>
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With a suitcase full of stone fruit I arrived home with red dust on my boots and a whole lot of great ideas of wonderful ways to cook with peaches.</div>
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<strong>My Easy Salad of Prosciutto, Buffalo Mozzarella, Rocket and Peach</strong></div>
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<em>(serves 4)</em></div>
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<u>Ingredients</u></div>
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1 bunch fleshy, peppery rocket</div>
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2 balls buffalo mozzarella</div>
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2 peaches, washed</div>
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12 slices prosciutto</div>
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1/4 cup roasted walnuts, toasted and chopped</div>
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Caramelised balsamic</div>
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Olive oil</div>
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Maldon salt</div>
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Freshly ground pepper</div>
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<u>Method</u></div>
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Divide the rocket between four plates.</div>
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Place three slices of prosciutto on each plate.</div>
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Slice peach over the top and break half a mozzarella ball on each plate. Sprinkle with walnuts and drizzle caramelised balsamic and olive oil. Season with salt and pepper.</div>
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Happy cooking,</div>
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Simmone x</div>
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Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-34189410715291648062013-10-23T21:47:00.000-07:002013-10-23T21:47:38.891-07:00The Simple Things In Life Are Often The BestAnother gorgeous weekend at the beach soaking up the sunshine and filling up with fresh beautiful food was just what the soul was searching for. So on the way down we dropped into the fish market to fill the esky with salty delights!<br />
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Winding the car window down as we approached to take in a gulp of sea scented air got the taste buds hankering for freshly cooked harbour prawns shoved into crusty white rolls with lashings of my dill and lemon mayonnaise.<br />
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The simple things in life are often the best!<br />
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I love picking a bunch of Nasturtiums on the secret path from the beach up to the house.<br />
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Besides livening up a crisp and piquant green salad, they look simply divine on an old wooden side board in the kitchen.<br />
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Tanja, my friend's doggy, loves it at the beach too!<br />
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Fresh prawn rolls with dill and lemon mayonnaise are available at both my Double Bay and Cammeray stores every Saturday and Sunday morning. Don't be late or you may miss out!<br />
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Happy weekends,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-59868853896833910842013-10-09T19:45:00.000-07:002013-10-09T19:45:13.429-07:00Come into store for beautiful new patisserie items by Simmone Logue!As we head towards the silly season I thought it would be a good time to bring some beautiful new treats into the Simmone Logue range for your last minute entertaining needs. <br />
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Whether you are needing to throw together a quick afternoon tea, maybe at home or in the office, or you have friends coming for dinner and need a sumptuous dessert - we've got it covered. <br />
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All boxes of sweets purchased are laden with fresh flowers too.<br />
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This blueberry frangipane tart is gorgeous with a dollop of double cream on the side for a dessert option, or served on its own passed around with a cup of English breakfast tea. <br />
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These lovely little strawberry and mixed berry tarts filled with dreamy crème pâtissière ensure a perfect end to a light summer lunch, or a treat if you are needing to take a gift.<br />
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Why not pick up a couple of slices of pissaladiere for an easy brunch? All you need to do is open the champagne, make a salad and you're done!<br />
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Make your own Eton Mess with my funky meringues! Just find a retro glass trifle dish and break them in with handfuls of luscious berries and fresh cream.<br />
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Olivier, our gorgeous French Patisserie Chef, brings expert advice on all things sweet, straight from France.<br />
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The Simmone Logue stores are open 7 days a week. For opening hours and store addresses please visit our website <a href="http://www.simmonelogue.com/">www.simmonelogue.com</a> <br />
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Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-28777537375340227992013-09-30T23:18:00.000-07:002013-10-01T22:11:53.032-07:00Marjorie's 90th Birthday PartyWhen a strikingly good-looking woman walks into my store requesting to see Simmone Logue, I jump. <br />
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Marjorie came to visit me at my store in Double Bay about a month ago to ask if I would cater for her 90th birthday party. I was instantly captivated by this fantastically charming lady. My response? "Of course I would!" <br />
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I had my catering consultants book the day out in my diary. Then I set about creating a beautiful menu for Marjorie and her friends for what was going to be a memorable day. <br />
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Last Sunday was the big day so my colleagues and I arrived at a lovely home in Mosman to help Marjorie celebrate her special day. With 100 guests there, the champagne was flowing and the sun was shining. Everyone had a great time! Marjorie loves the opera so there was also an opera singer there to perform some of her favourite arias. <br />
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For her menu, Marjorie chose my lovely little chicken finger sandwiches along with the Peking duck crepes to start.<br />
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As the day ticked along, I served our prawns wrapped in wonton with chilli jam and - one of my personal favourites - the pan seared scallops with nam jim. <br />
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We also served our gorgeous little chunky beef pies with tomato sauce. Millie, the resident Golden Retriever, loved my pies too.</div>
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Marjorie's birthday cake was fun too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf7e1JTuhRYKdgRB7dsCPa-2vhXb8DpmtuxTD1nhyphenhyphenPrZeNilWDao413fZctPxMJUtRfhc30zMhYe4XCXuvjq8fijjmkf50T1gPRNqD0WAV8tNL1uhUsgB2H9HHexH2mw3iiPrEsNsCQU/s1600/Mj'sBirthday+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf7e1JTuhRYKdgRB7dsCPa-2vhXb8DpmtuxTD1nhyphenhyphenPrZeNilWDao413fZctPxMJUtRfhc30zMhYe4XCXuvjq8fijjmkf50T1gPRNqD0WAV8tNL1uhUsgB2H9HHexH2mw3iiPrEsNsCQU/s320/Mj'sBirthday+Cake.JPG" width="239" /></a></div>
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I fell in love with Marjorie and at the end of the day invited her to my place this Sunday night for roast chook. Her response? "Oh darling, that would be simply fab!!!"</div>
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My catering brochure is available in both Simmone Logue stores or view online at <a href="http://www.simmonelogue.com/">www.simmonelogue.com</a> </div>
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Happy cooking and may we all get to 90 with as much style and panache as Marjorie.</div>
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Simmone x</div>
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Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-50602687713861784672013-08-25T21:59:00.000-07:002013-08-28T18:28:07.998-07:00Pancakes, Doughnuts and Sour Apple SchnappsLast week I took a road trip with my best buddy down to Thredbo. It was my first time ever on the snow so I was super excited although I had plenty of trepidation as well. <br />
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We drove via Canberra and stayed at the beautiful and majestic Hyatt Hotel, where the service and warmth of the hospitality was outstanding.<br />
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After a visit to the National Art Gallery to see the Turner exhibition and a cosy drink by the fire in the hotel bar, we ventured off to Italian and Sons for dinner. Spaghetti with scampi and a bottle of Soave was the order of the day, along with the best foccacia ever. <br />
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<tr><td class="tr-caption" style="text-align: center;">Spaghetti with scampi accompanied by a bottle of Soave</td></tr>
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The next day we continued along our way across the Great Snowy hydro scheme and into the beautiful wilderness that is our Snowy Mountain range. We stopped at the Wild Brumby Schnapps distillery and picked up a bottle of caramel, peach and sour apple schnapps for our bed time tipple. <br />
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<tr><td class="tr-caption" style="text-align: center;">Winter wonderland</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pine needles in a hanging basket</td></tr>
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We stayed at the oldest ski lodge in Thredbo, the Kosiosko Alpine Lodge, and I could really feel the history there. It was just great because they have a resident cook there named Carolyn who prepared a lovely hot brekky each morning and a gorgeous meal each night after we got in from carving up the slopes. I would have loved to have been able to put her in my suit case and bring her home with me!<br />
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Now isn't it interesting how food always tastes so much better when you haven't had anything to do with the preparation of it?! On the very first morning we woke up to the fluffiest flipped pancakes with crispy smoked bacon and lashings of maple syrup....... heaven!!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Off to the slopes!</td></tr>
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Of course, the first morning on the snow was frustrating and painful, spending most of it on my bum, wondering <em>who's great idea this was anyway?</em> Although, after a coffee and a few just-friend cinnamon dougnuts, we were back on Friday flats and it was finally clicking in.<br />
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Over the week we indulged in many beautiful meals at the lodge. One interesting salad as a starter - rocket and "P" salad. Made up of rocket and all things starting with "P": pear, prosciutto, pumpkin and parmesan. Fantastic! <br />
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Every evening Carolyn would deliver a dessert which left us heading off to bed with bellies full, our bodies sore and our hearts content. Strawberry souffle, figgy pudding, warm chocolate brownies, and yummy and light meringue roulade mmm.........<br />
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We skied for a week and before we knew it, it was time to say goodbye to the magical ambience of Thredbo village life, lovely Carolyn and our new friends we had made at the lodge.<br />
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The bath tub at the Hyatt was calling and the old bones could do with a soak so we made a beeline for the luxury of that and a dinner in Canberra at the renowned Waters Edge before we hit home. <br />
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<tr><td class="tr-caption" style="text-align: center;">Braised pork cheek, jowl and crackling with celeriac puree, and port poached pear</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chargrilled kingfish, Jerusalem artichoke, kale and pickled hazelnut</td></tr>
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The food at Waters Edge was divine and long with the wine, many coming from the Canberra district, we agreed it was such a lovely way to finish our adventure. <br />
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On the way home we also took a slight detour to Jeir Creek vineyard to purchase a case of their 2009 chardonnay ;)<br />
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<tr><td class="tr-caption" style="text-align: center;">Bottle of Jeir Creek 2009 Chardonnay ;)</td></tr>
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<strong>Rocket and "P" Salad</strong></div>
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<u>Ingredients</u></div>
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1 bag of wild rocket</div>
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1/2 butternut pumpkin, peeled</div>
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2 firm pears</div>
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10 slices prosciutto, baked until crisp</div>
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60g parmesan, shaved</div>
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<u>Balsamic Dressing</u></div>
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1 teaspoon Dijon mustard</div>
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1 teaspoon runny honey</div>
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100ml balsamic vinegar</div>
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300ml olive oil</div>
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Salt & pepper</div>
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1. Chop pumpkin into chunks, drizzle with olive oil and season with salt and pepper. Bake in a moderate oven until lightly caramelised.</div>
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2. Slice pears and place in water with a squeeze of lemon.</div>
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3. Whisk all dressing ingredients together.</div>
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4. Layer all salad ingredients, finishing with parmesan and prosciutto. Drizzle with balsamic dressing. Enjoy!</div>
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Happy skiing,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-51016128981693166632013-07-08T18:07:00.000-07:002013-07-08T18:07:35.837-07:00Sticky Date PuddingHow can we ever get fed up with eating sticky date pudding?! It's never going to happen. Whenever I am invited to a friend's for dinner I always take a sticky date pudding because I just know it's going to be a huge hit. It might seem a bit old hat but I don't care as it is just one of those classic desserts for winter that everyone loves.<br />
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The first time I tasted the infamous sticky date pudding was in the 90's in a little restaurant called Morgans in Darlinghurst. The chef there had a unique way of preparing his sticky date in service. He would cut a piece, place it in a caste iron frypan, pour the sauce over the top and heat it in the oven. <br />
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The result was amazing! The pudding was so gooey and rich on the inside, and crunchy and caramelised on the outside........ divine!!!<br />
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You can find my sticky date pudding in Thomas Dux Grocer, Harris Farm Markets and both Simmone Logue stores. So light the fire, cuddle up on the couch and indulge in an old favourite....... I know I will be! :)<br />
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<strong>Sticky Date Pudding with Caramel Sauce</strong><br />
<strong></strong><br />
<u>Ingredients</u><br />
100g brown sugar<br />
175g self-raising flour<br />
125ml full cream milk <br />
1 large egg<br />
1 tsp vanilla extract<br />
50g unsalted butter, melted<br />
300g chopped dates<br />
<br />
<u>Caramel Sauce</u><br />
200g brown sugar <br />
25g unsalted butter, cut into small cubes<br />
500ml boiling water<br />
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<ol>
<li>Preheat the oven to 190<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⁰</span>C.</li>
<li>Butter a 1.5L pudding dish. </li>
<li>Combine the brown sugar and flour in a large bowl. </li>
<li>Pour the milk into a measuring jug, and beat in the egg, vanilla extract and melted butter. Pour this mixture over the brown sugar and flour mix, using a wooden spoon to stir and combine. Fold in the dates and then scrape the mixture into the pudding dish. </li>
<li>Sprinkle the brown sugar for the caramel sauce on top and dot with the butter cubes. Pour over the boiling water. Pop the pudding dish into the oven for 45mins. The top should be springy and spongy when it's cooked. If not, leave it in the oven for a another 5-10mins. You'll find that the butter, brown sugar and boiling water will have turned into a rich, sticky caramel sauce. Serve with a scoop (or two!) of vanilla bean ice cream. Divine!</li>
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Stay warm and happy cooking,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-56124468652148829102013-05-29T23:58:00.000-07:002013-06-10T22:07:30.872-07:00Red Dirt... Beautiful!Red Dirt... Beautiful!<br />
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Menindee is the Aboriginal word for Great Lakes... and that, amongst other natural wonders, is what I found on my second visit to Tandou orchard to help my friends pick and pack their oranges.<br />
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On the way out to Broken Hill, which is the closest air strip to the orchard, a cowboy sitting next to me leant across, peered out the window and said three words - "red dirt... beautiful!" And I get that, 'cause I felt the same way. I couldn't wait to get my boots dirty, kick up the dust and smell the dusty scent of the desert.<br />
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When I arrived at the packing shed I was amazed at the sea of orange bobbing along happily on the packing machines all shine and waxed then packed into boxes and off to the market<br />
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The taste was a perfect balance of sweet and tangy and easy to peel too, which was a bonus. We picked on glorious afternoons after the dew had left the orchard, moving quietly and contemplatively though the trees, picking buckets of sunshine.<br />
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At the end of each day, my picking buddies and I would go down to the billabong to "catch a feed"... We pulled up some lovely perch and took in the tranquility of the evening light.<br />
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I came home from my visit with a suitcase full of the must gorgeous oranges and made a big batch of my orange marmalade and will most definitely only ever buy Aussie grown fruit and I urge you to do so too.<br />
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I serve my blood orange marmalade on sourdough toast with lashings of butter in both my Cammeray and Double Bay stores. Pots of the liquid gold are also available for purchase. <br />
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<b>Salad of Grilled Witlof, Orange, Chicken and Walnuts</b><br />
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<u>Ingredients</u><br />
4 chicken breasts, skin on<br />
10 sage leaves<br />
1 clove of garlic (peeled and minced)<br />
2 tablespoons olive oil<br />
1 orange (juice and zest) - Aussie grown<br />
1 orange (peeled, pips removed, and sliced) - Aussie grown<br />
100g toasted walnuts<br />
<br />
<u>Witlof</u><br />
Cut into 4 length ways<br />
1 tablespoon olive oil<br />
40g butter<br />
2 teaspoons runny honey<br />
<br />
<u>Method</u><br />
Marinate chicken for 2 hours in garlic, sage and olive oil.<br />
Heat frypan on a medium to high heat.<br />
Cook chicken skin side down for 4 minutes or until caramelised.<br />
Turn and cook for a further 4 minutes, then rest.<br />
Heat grill, line baking dish with baking paper and place witlof in with a dot of butter. Drizzle with olive oil and honey, and season with salt and freshly ground black pepper. Grill for 5 minutes or until caramelised.<br />
To assemble salad, place orange slices on a nice white platter, arrange caramelised witlof, sliced chicken, toasted walnuts and drizzle with cooking juices.<br />
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Happy cooking,<br />
Simmone xxx<br />
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Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-65051579701236708602013-05-15T18:46:00.001-07:002013-06-05T22:49:53.273-07:00Win a Hummingbird Cake baked by Simmone!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">People often ask me why it's called a Hummingbird cake and, to be honest, I don't know the answer to that. Although I can tell you
where I got the original recipe.</span></span></div>
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</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">I discovered it in a Vogue Entertainer magazine, circa
1982... A gorgeously moist carrot and pineapple cake, adorned with fluffy peaks
of white Philadelphia icing. Of course it caught my eye and later my taste
buds to become one of our biggest sellers in the Simmone Logue repertoire.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">I added some walnuts for crunch and a layer of fresh mango
in the centre of the cake<span style="mso-spacerun: yes;"> </span>to embellish
on the recipe... as I do... and created what has become a favourite of many of my
customers.</span></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I make the cake now in many formats: <span style="color: black;">10" and 7" round cakes, a 500g loaf cake (easy to slice into school lunch boxes) and our adorable little hummingbird cupcakes.<o:p></o:p></span></span></div>
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<span style="font-family: Arial;">"Like" my Simmone Logue Fine Food Company page on Facebook this month, and share this post on your page to go into the draw to win a Hummingbird cake baked by yours truly! Winner will be announced on May 28th.</span></div>
<span style="font-family: Arial;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Happy cooking<o:p></o:p></span></span></div>
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Simmone xx<o:p></o:p></span></span><br />
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</span></span>Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com1tag:blogger.com,1999:blog-6550843358551011264.post-59439649618298092972013-05-02T20:11:00.001-07:002013-06-05T22:51:06.225-07:00Lovely Buttery and Velvety Cupcakes<br />
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Every day at around four o'clock I delve into the pastry
cabinet at work and retrieve a fluffy, dreamy and luxuriously buttery pink
cream cup cake... It's one of the perks of being Simmone Logue I suppose, and
the little sugar hit coupled with a double shot latte is just what the doctor
ordered to catapult me into a busy afternoon.... :) Well that's my excuse and
I'm sticking to it!!!<o:p></o:p></span></span></div>
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<span style="color: black; font-family: Tahoma; font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This week leading up to Mothers Day I'm<span style="mso-spacerun: yes;"> </span>getting well prepared to mix, fold, bake
and ice many of these pretty pastel cakes in a celebration of my Mum and both
my Grannies on the one day of the year which we can spoil them.</span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xzMsEB2hYe-2n-7n9yFOHr7KL0aN5y7zryBY4zC5bBEa3L5HALkxDle3eyz6MXoEAzIcjqMXVJEZrh8uVTzvL0QrWxLKbukQr2eyAKasQzsXB6TNZPuyvmWB1BCrFUQuaSS1so3bKjQ/s1600/cupcake3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xzMsEB2hYe-2n-7n9yFOHr7KL0aN5y7zryBY4zC5bBEa3L5HALkxDle3eyz6MXoEAzIcjqMXVJEZrh8uVTzvL0QrWxLKbukQr2eyAKasQzsXB6TNZPuyvmWB1BCrFUQuaSS1so3bKjQ/s1600/cupcake3.JPG" /></a><span style="font-size: x-small;"><span style="color: black; font-family: Tahoma;"></span></span></div>
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<span style="font-size: x-small;"><span style="color: black; font-family: Tahoma;"><o:p></o:p></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="color: black;">Next Saturday and Sunday to celebrate Mother's Day I will
be with my team in my stores in Cammeray and Double Bay and at Thomas Dux in
Paddington offering these fancy little pastel cakes on special, and packed in a
pretty red gingham boxes with a gorgeous organza ribbon.<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Come on down and try before you buy, and if I'm there with
my cupcake stand you can even have a go at icing your own.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">See you there and if you're time poor you can call us and
we'll have your fresh box of cupcakes ready for you to collect ... No worries!</span></div>
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<span style="color: #1f497d;"><o:p></o:p></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Happy baking, </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Simmone xx</span>Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-52678249216325294432013-04-08T19:53:00.000-07:002013-04-08T19:53:12.333-07:00Weekend at Essington ParkI never desensitise to how beautiful our gorgeous Essington Park is. I can't remember it as green as I found it last weekend as I meandered along the country road approaching our gate. I was so excited with anticipation about the pine mushrooms we planned to pick the next day. <br />
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The wild bush quinces were on the trees on the back road to Bathurst as it's the right time of year for these autumnal goodies. With the weather on my side we had great luck in our annual forage.<br />
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While we were out, we also made a point to collect some fire starters for the fireplace. <br />
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Afterwards, it was time for magic hour on the back verandah with a mint-spiked cocktail and the preparation of a lovely silky seafood risotto spiked with saffron and lemon zest. <br />
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The rest of the night was spent curled up by the fire with our resident Essington Park cat.</div>
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On the way home we were lucky enough to come across a farm gate selling the last of the late summer's sunshine in a box of cherry tomatoes and the freshest, most lovely sacks of just ploughed potatoes. We rummaged around in the console of the car, under the seats and in the glove box for lost bits of coin to put in the honest box.</div>
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I am at my happiest when I'm in the country. I love the smell of the morning dew on the grass, the distant cry of the lambs, and how we always have softly turned eggs with crispy bacon in the morning. </div>
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The gorgeous quinces and berry bush from our garden now adorn my favourite piece of furniture from <a href="http://elementsilove.com/" target="_blank">Elements I Love</a> back at my Double Bay store. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lafZY49XQwKuZlqudfeShKiLOmrobic_jF0JeYDwIDP2sRX8iWt_faOq44Ao4lQc1hwdD-2gaTfuAbA9C8OtpHXo-dvyo9AM0kYsuaDQv4YJvE0AVfqpMc-Su6dMbSoRrIOZ75WDl9M/s1600/Forest+Berries+&+Quince+at+DBAY.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lafZY49XQwKuZlqudfeShKiLOmrobic_jF0JeYDwIDP2sRX8iWt_faOq44Ao4lQc1hwdD-2gaTfuAbA9C8OtpHXo-dvyo9AM0kYsuaDQv4YJvE0AVfqpMc-Su6dMbSoRrIOZ75WDl9M/s1600/Forest+Berries+&+Quince+at+DBAY.JPG" /></a></div>
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Happy autumn to all!</div>
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Simmone x</div>
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Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-67562323132666697682013-03-18T20:18:00.002-07:002013-03-18T20:18:57.324-07:00Hot Cross Buns! Hot Cross Buns! One A Penny, Two A Penny, Hot Cross Buns!For me these sweet little buns mean the end of a hot dry summer and the beginning of all the wonder which autumn brings. <br />
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Pumpkin a bounty, fossicking for mushrooms in the pine forest, and stacking the wood pile readying for the winter months ahead.<br />
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I just love this time of year when we drive to Essington Park through the mountains and the fiery reds and oranges of the maple trees. It's time to get into the veggie patch and pick the last of the late summer tomatoes, and fill the baskets by the fireplaces with pine cones for the fire.<br />
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A few weeks ago in our production kitchen, while we were putting together our schedule to produce our yearly batch of hot cross buns, the team and I got chatting about the superstitions around the hot cross buns.............<br />
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Did you know by sharing a hot cross bun with a friend it is said to solidify your friendship for at least another year? Especially if you sing this little ditty: <em>"Half for you and half for me, between us two shall good will be"</em>. You just have to make sure you're not too much of a piggy and you share it evenly! :) <br />
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It is also said that if you hang a bun in your kitchen your cakes will rise and your bread will be perfect, replacing the bun each year. Most interestingly, did you know that they say it is sacrilegious and bad luck to bake and eat hot cross buns before Good Friday?! Whoops!!!<br />
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<strong>My (not to be baked before Good Friday) Hot Cross Buns</strong><br />
<u>Ingredients</u><br />
2 tsp dried instant yeast<br />
500g plain flour<br />
90g sugar<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp ground all spice<br />
1/4 tsp fresh grated nutmeg<br />
60g butter<br />
1 large egg<br />
140g sultanas<br />
30g mixed peel<br />
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<u>Crosses</u><br />
2 tbsp self-raising flour<br />
2 tbsp cold water<br />
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<u>Glaze</u><br />
4 tbsp sugar<br />
1/4 tsp cinnamon<br />
150ml boiling water<br />
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<ol>
<li>Sift together flour, spices, salt and yeast to evenly distribute. </li>
<li>In a small saucepan gently heat the milk over a low temperature and melt the butter into it. </li>
<li>In a seperate bowl beat the egg. Add the milk and butter mixture to the flour and mix thorougly. Add the egg and mix well to form a dough. Work in the dried fruit and peel. </li>
<li>Turn the dough out onto a lightly floured surface and knead until it feels smooth and is no longer sticky (approximately 10mins). Then place in a lightly oiled bowl, cover with cling wrap and place in a warm spot to prove. Leave for an hour or until it has doubled in size. </li>
<li>Punch the dough down and then seperate into 12 equal portions. Place the buns close together on a lightly greased baking tray. Cover and allow to rise until it has double in size and very light (approximately an hour).</li>
<li>For the crosses mix the flour and water thoroughly to form a thick paste. Spoon into a zip lock bag, cut a little hole out of the corner of the bag and pipe the mixture in crosses on the top of the buns. Bake the topped buns at 220<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">⁰</span>C for 15-20mins.</li>
<li>For the glaze mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot. </li>
<li>Best eaten toasted with lashings of unsalted butter!! </li>
</ol>
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My yummy buns are available from now through to Easter at both Simmone Logue stores; $9.50 for half a dozen, and $17.50 for a dozen.<br />
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Happy cooking and go safe this Easter!<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-65412609005768351342013-02-12T18:49:00.000-08:002013-02-12T18:49:22.736-08:00CEO CookOff!I had so much fun at the CEO CookOff event on Monday! Hosted by Qantas Airways and OzHarvest, we raised over $1,000,000.00 for some very noteworthy charities. It was a fab chance to catch up with my contemporaries and meet some very motivated and successful company CEOs. <br />
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I cooked with my friend, Matt Moran, which was great!<br />
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He is such a wonderful cook and his dish of slow roasted lamb shoulder, chickpea and heirloom tomato salad was right up my culinary alley. The lamb had been roasted on a very low heat for hours, it fell right off the bone. Smothered in a vibrant salsa verde it was an absolute mouth watering sensation!!<br />
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Thank you to the lovely people who got behind me and donated money to this great cause of helping people less fortunate than we are. </div>
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A big thank you to Louie from <a href="http://www.premiernorthpak.com.au/" target="_blank">Premier Northpak</a> (our packaging people), Adrienne and Peter Glass (the lovely, generous people behind the <a href="http://www.greengeckoproject.org/" target="_blank">Green Gecko Project</a>), my dear friends Brooke and Timbo from <a href="http://elementsilove.com/" target="_blank">Elements I Love</a> , and John Lewis from <a href="http://www.kauricliffs.com/" target="_blank">Kauri Cliffs</a>).</div>
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Congrats to Paul Higers, a fellow CEO whom I cooked with, for raising $73,880.00!!! What a great effort and thanks for the tips for next year, Paul. </div>
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So until next year, any food left in the house or money left in your pocket....... call <a href="http://www.ozharvest.org/" target="_blank">OzHarvest</a>!</div>
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Happy cooking,</div>
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Simmone x</div>
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Simmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com1tag:blogger.com,1999:blog-6550843358551011264.post-88364263477946113372013-02-04T23:03:00.000-08:002013-02-04T23:03:26.658-08:00Valentine's DayWith Valentine's Day just around the corner we thought it would be cute to don the top of our cupcakes with little red hearts.<br />
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With only nine days to go why not plan a little picnic and let the Simmone Logue team put together a basket of goodies to help bring the romance your way thick and fast! All you need to do is grab the champagne, pick a nice spot, phone 9519 3680 and let us take care of the rest!<br />
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High Tea will be available in both Simmone Logue stores as well, so spoil that someone special with our dainty cakes, delicious finger sandwiches, great coffee and beautiful quality tea. $18.50 per person.<br />
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Happy Valentine's!<br />
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Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0tag:blogger.com,1999:blog-6550843358551011264.post-69835541077826378012013-02-01T19:05:00.000-08:002013-02-01T19:05:10.185-08:00Clean, Beautiful and Fragrant Food............is a good way to talk about the Chinese meal my bro, chef Andy Logue, whipped up for Tuesday night's dinner.<br />
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We had white poached chicken with ginger and shallots, stir fried noodles with mushrooms, and Chinese broccoli in oyster sauce.<br />
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Mixed in with laughter, exquisite wine and company, the meal was just what I craved after a busy day in my own kitchen. <br />
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With Neil Perry's "Balance and Harmony" cookbook perched on the side board, I saw where the usually Italian-justified cook got his inspiration for the night. So after dinner with cheeks sore from laughter and a belly full of comfort food, I cuddled up in bed and devoured the book myself. <br />
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Heaven!<br />
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<strong>Poached Chicken with Ginger and Shallots</strong><br />
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<u>Ingredients</u><br />
1 chicken, rinsed<br />
2 knobs of ginger, sliced<br />
5 shallots, trimmed<br />
2 tbsp soy sauce<br />
1 tbsp Chinese rice wine<br />
1 star anise<br />
1/2 tsp sesame oil<br />
Sea salt<br />
Vegetable oil<br />
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<li>Place chicken in a snug-fitting saucepan and cover with cold water. Then remove the chook and add one knob of ginger, two shallots, soy sauce, rice wine, star anise and sesame oil to the water. Bring water to the boil.</li>
<li>Place chicken, breast side down, back into the pot and return to the boil. Cover saucepan with a lid, remove from heat and stand for two hours. </li>
<li>In a mortar and pestle, pound the remaining ginger, shallots and a pinch of sea salt into a paste. Cover with a little vegetable oil. </li>
<li>Remove chicken from the pot. Then remove the breast and legs and cut into pieces. Serve with ginger and shallot paste. </li>
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Happy eating,<br />
Simmone xSimmone Loguehttp://www.blogger.com/profile/06902539573796512523noreply@blogger.com0