Quick and Easy IndianWe’re having dinner with Anjum Anand on Wednesday 30 April - and you’re invited!

One of the ‘new’ authorities on Indian food, Anjum Anand is a British Indian food writer and TV Chef who has written 6 great books on healthy interesting Indian and ayurvedic cuisine as well as presented several Television series with the BBC about Indian food; most recently Indian Food Made Easy.

Anjum Anand grew up in London but has also lived and studied abroad. Although a champion of regional and traditional Indian cookery, her particular interest has been making her native food fresher, lighter and simpler to cook.

Anjum was one of the first writers to create and write Indian recipes catering for the health-conscious cook. Focusing on light & simpler dishes, her cooking has been influenced and inspired by the principles of Ayurveda; an ancient Indian science, thought to have formed the backbone of many of the Eastern holistic medicines.

As a result, Anjum has developed a large following for her tasty, good and healthy Indian food.

Her TV appearances have been limited here in Australia, much to our regret. Here’s a little taste: Anjum cooking a Bengali Fish Stew…

On YouTube:BBC Food Indian Food Made Easy - Bengali Fish Stew

Bengali Fish Stew - Indian Food Made Easy (BBC TV)

Her latest book Quick & Easy Indian is another easily accesible tasty and healthy exploration of INdian cuisine.

As Anjum says:

“[My latest book] is the ultimate book for busy people who enjoy good food and Indian flavours. Most of the meals can be cooked in under 30 minutes, many in 10 minutes and others are even easier with minimal prep time and then the dish bubbles gently on the hob or roasts in the oven as you get on with your busy life. But not all meals have to be “proper”, there are plenty of flavourful main-course salads and sandwiches to turn to at midday. There are lots of fantastic vegetarian options from tarts and pies to quinoa pilafs with mushrooms in a southern style broth and of course curries! There are easy tapas or full meals for effortless entertaining, many wholesome family meals, speedy sides, cheats tips and luscious desserts”

Anjum AnandWe’ve always enjoyed cooking from her books over the years and we’re really excited to be able to share her food with you with the help of Jessi & Jennifer Singh from Horn Please in North Fitzroy.

As mentioned in our last newsletter, we think Horn Please serves some of the best modern Indian food in Melbourne and this time they’ll be presenting some of Anjum’s great recipes.

Please join us for what will be a splendid Indian feast with Anjum Anand

When: 7pm Wednesday 30 April 2014

Where: Horn Please 167 St Georges Road North Fitzroy

Price: $95 pp (Includes a multi-course banquet, drinks and a copy of Anjum’s latest book Quick & Easy Indian)

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Four KitchensFans of Masterchef and My Kitchen Rules probably know Colin as the ’straight talking’, ‘call it as I see it’ ‘hard-assed’ guest judge who has ruffled the odd feather and allegedly made several contestants cry.

Fans of great cooking will however, know Colin as the Dublin born, Sydney based classically trained two hat chef with a passion for nose-to-tail and seasonal eating.

Colin’s main restaurant in Sydney (Paddington), The Four in Hand is a two-hatted restaurant high on our list of places we must try, but we don’t often get to Sydney. So it was with some excitement that we were able to organise dinner with Colin here in Melbourne.

Colin’s classical training included an apprenticeship with Raymond Blanc at Le Manoir Aux Quat’Saisons, five years in London, stints with Est and the feted but ill-fated Banc in Sydney before taking over the Paddington kitchen and making it his own.

Colin’s signature is food he likes to eat; nose to tail cookery that is a little refined; sourced and sauced with respect, honesty and seasonality, a little bit of ‘craic’ and a bit more honesty.

As Terry Durack once said in the Sydney Morning Herald…

“This feels like food that is making a point, not just sitting there. The kitchen is also more sustainable than most, with its use of cheeks, ears and bones. The chef also grows most of the flowers, herbs and small vegetables on the rooftop. It’s a more refined version of nose-to-tail cookery than at that patron saint of offal and honesty, St John in London, and is all the better for it.

Above all, there is respect here for those who enjoy good, contemporary food and wine without any histrionics and who want somewhere small and civilised in which to appreciate them. I’ll stop looking for things I don’t like about it now. I don’t think there are any.”

Colin will be joining us for dinner for the Melbourne launch of his first book Four Kitchens published by Ebury Australia on Wednesday 2 April and we’d like to invite you to join us.

Matt Wilkinson at Pope Joan shares a fair bit of Colin’s approach to good food so we’ve asked Matt (who cooked a cracker meal for our Rick Stein dinner last year!) to put together a great menu from Colin’s book to celebrate its launch.

Expect some great food, great laughs and straight talking from Colin & Matt; neither of them are known for being shy!

Pope JoanWhen: 7.30pm Wednesday 2 April

Where: Pope Joan 77-79 Nicholson St Brunswick East

Menu: 4 courses, drinks included

Price: $130 per person (includes all food, wine & a signed copy of Colin’s book)

Bookings open 12 noon Wednesday 25th March; to book call Pope Joan on (03) 9388 8858

If you are interested in coming, we suggest you book now as places are limited and we expect they will sell out fast.

Additional copies of Colin’s book will be available on the night. If you would like a signed personalised copy but can’t join us for dinner please contact us

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Fermentation Workshops

We’re quite excited that over the weekend of the 21st-24th Sandor Ellix Katz will be visiting Melborne and conducting a series of fermentation workshops

We first discovered Sandor Katz in 2003, when he wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (which Newsweek called “the fermenting bible”) in order to share the fermentation wisdom he had learned, and to demystify home fermentation.

Since then Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.”

One of the major trends in the past few years has been the rediscovery of traditional fermentation techniques for preserving and transforming foods.  Think sauerkraut, kimchi, beer, fermented sausages, cider, yoghurt, kefir, kombucha and much more.

The Art of Fermentation
Over the years it has been difficult to find good reference materials, but now,  his new book,  The Art of Fermentation, with a decade more experience behind Katz, provides the unique opportunity to hear countless stories about fermentation practices, and answer thousands of troubleshooting questions,

The Art of Fermenation has been one of our best sellers all year and is the winner of both James Beard and IACP awards as well as the recipient of critical acclaim around the world.

Thanks to our friends at Milkwood Permaculture you can spend up to 5 sessions with Sandor Katz here in Melbourne over the weekend 21-24 February. Tickets are available for all sessions.

We’ll also be there with a range of Fermentation, preserving and permaculture books for cooks and chefs as well as Sandor Katz’s books and DVDs.

If you can’t attend but would like a signed copy, contact us or buy The Art of Fermentation and we’ll post out your signed copy straight away.

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