Our Herb Garden is growing

martin — Tue, 10 Jan 2012 02:48:57 +0000

Our herb garden has just had a little make over in readiness not only our upcoming classes Tania Hubbard (Gluten Free, Grain Free) and Martin Boetz (from Longrain) Once this heat has died down a little we’ll be planting vegetables and more herbs specially requested from our guest chefs! That’s what’s so Uber Cool about Freestyle Escape – when you do a class with us you also forage in our Orchard, vegetable and herb garden.

Check out our other chefs coming in 2012! I’m a tad excited.

February 18		Tania Hubbard 		Grain Free, Gluten Free
February 19		Martin Boetz 		Longrain – Sydney/Melb
March 17		Dominique Rizzo		Ready Steady Cook
April 28th		Jacques Reymond 	Jacques Reymond Melbourne
April 29th		Richard Cotton		Brewbakers Brisbane
May 13th		Tania Hubbard 		Grain Free, Gluten Free
June 16th 		Sally Lynch		Taste Trekkers
July 7th		Alex Herbert		Bird Cow Fish - Sydney
August 25th 		Katrina Katani 		Satiate - Bangalow
September 15th	        Warren Turnbull 	Assiette - Sydney
October 27		Ian Curley 		European - Melbourne
November 18th	        Christine Manfield 	Universal - Sydney

NOOSA FOOD AND WINE FESTIVAL – 17,18,19,20 May 2012

Another exciting event we’re involved with is the Noosa Food and Wine Festival. The Hinterland Food Trail – Strings to Straw – will be held at Freestyle Escape with chefs John Barthelmess, Mark Jensen and Cameron Matthews. Stephanie Alexander and myself will be giving tours of the herb garden and orchard. For more details check out: http://www.noosafoodandwine.com.au/download.html

On the Saturday at the Festival, Cameron Matthews from Spicers Clovelly and myself will also be doing a cooking demo.

On the Sunday of the event, my Freestyle Tout team and I will also be at the festival serving up our naughty Desserts

Look at the great new steps we’ve built so that our garden can continue to grow yet still be just as easily accessed.

Sculpting with Kate French – November 2011

martin — Fri, 18 Nov 2011 03:28:40 +0000

The beautiful Kate French always ensures that her classes are a wonderful experience for all and our recent Mask Making class was no exception. It was a fabulously refreshing way to spend Sunday.

Lots of creative minds at work here…

At times there was laughter and fun, other times there was total tranquillity as our sculptors were busy creating…..but as you’ll see there was some great results…Here’s Lizzie preparing her clay…..

A basic shape is then created..

Character is then worked in and the face begins to unfold…

And the results looked fantastic!! Here are some of them…..well done everyone!

Here is the Sculptress herself with one of her own pieces…

Matt Wilkinson’s Cooking Class – November 2011

martin — Tue, 15 Nov 2011 04:15:13 +0000

Matt Wilkinson from Pope Joan in Melbourne entertained us all with his wit and cooking skills! We thank him for this thoroughly enjoyable event!

For Matt’s bit’n'bobs check out his blog

After foraging through the herb garden and planting ‘Beryl’ an Avocado Tree in the orchard, all were ready to cook up a treat! Our heirloom tomatoes were perfect for Matt’s ‘Fresh Tomato Stew’ and the salad at lunch

With lots of chatting and laughter as you can see from these stuffed Bell Peppers and the group at work an amazing lunch was ahead… and yes they did taste as good as they look!

Then onto making Matt’s version of a Panzenella Salad, Crab Creamed Polenta, Tomato Stew, rare seared Tuna, Prawn and Corn Salad and Rice Pudding with Raspberry Sorbet and Strawberries….to finish off.

We’d like to share one of Matt’s Recipes with you…ENJOY!!!

Freestyle Escape Happenings…

martin — Wed, 26 Oct 2011 04:36:15 +0000

Slow Food Noosa

Recently I was lucky enough to attend the Slow Food Noosa President’s Fundraising Dinner held at the Noosa Waterfront Restaurant. The food was devine as was the company.

Great shot here of Katrina Ryan the President. Like to know more? Visit www.slowfoodnoosa.com . Petra Frieser from Regional Foodie and Local Harvest also has a great blog entry worth a look.

FTS Does Team Building at Freestyle Escape with local celeb chef Cameron Matthews from Spicers Clovelly…

Our orchard is looking great and we’ve fruited well during the cooler months which has been wonderful for our cooking classes! We received some fabulous feedback from the Team Building Day held for FTS Tanks and thanks must go to Cameron for again, leading the way to a great day.

Like to know more about Cameron and Spicers Clovelly

Who’s up for some Jam Chutneys & Relish?

A fun day was had by all who attended this month’s Jam class. As you can see from these shots we had a very productive day.

Look who’s coming to our Outdoor Kitchen…

Matt was the former head chef for four years at the 2 hatted Circa the Prince. He now runs his own Restaurant Pope Joan in East Brunswick and a bar called “the Bishop of Ostia”. Matt has a thing for foods in season, farmers markets, local producers and long walks on the beach with his dog Quincy.. Looking forward to his class on 5 November . Places still available , click here to find out more

Gluten Free , Grain Free Queen coming next year…

Very excited to announce that Tania Hubbard will be hosting a series of classes for us. To Tanya it’s about good health and feeling well. It is not a fad diet or a radical way of eating, it is a pattern of eating that easily fits with the design of your life. Tanya will show us how simple this way of life can be. She shares with us her faboulous recipes from her book of which each participant will recieve a signed copy.

For more information click here

A Foodie trip to Victoria…

Martin — Fri, 30 Sep 2011 03:16:08 +0000

The great thing about being a foodie is that we love to fossic and find other foodies that have passion and are doing amazing things. I was lucky enough to visit Victoria this month. Have a look at what I found whilst on the Great Ocean Road.I stumbled across Wickens Providore and Deli,137 Great Ocean Road, Apollo Bay.Was great to see Robin, the last time I saw him was at the Restaurant Interlude where he was doing the molecular gastromomy thing! It’s nice to see that he’s gone back to real food and is now preparing GREAT simple food!

Port Ferry was the next port of call. This photo captures how beautiful a place it is. Once we started eating it just got even better!

On a drizzly Monday night we stumbled across Portofino’s , 26 Banks St, Port Ferry. Fire was on, nice ambiance and good service The Head Chef Aaron Spong does nice things with food.The Royal Mail Hotel at Dunkeld was our next stop! Why you say? This restaurant’s kitchen is run by Dan Hunter this years Good Food Guides ‘Chef of the Year’ . And the restaurant has 3 hats!We werent’ disappointed – have a look at his Menu and some of the pics!

One of my favourite dining experiences this trip was the Lake House – both food and service were exemplary!! The Lake House Retreat on King Street, Daylesford Victoria is definitely worth a visit.

Meanwhile back in Melbourne, I dropped by for Brekkie at Pope Joan on Nicholson St, Brunswick East and said Gidday to Matt Wilkinson, (who incidentally will be hosting a Paddock to Plate Cooking Class at our Freestyle Escape Outdoor Cooking School). One of the best Brekkies I’ve had! Pressed ham hock and lentil- delicious! The Restaurant is a groovy hang out too.

This shot shows some of Pope Joan’s vegetable garden out the back!! Can’t get fresher than this!

Some of the other great places that are worthy of a mention are:

Great Tapas awesome Spanish wines: Movida 500 Burke St, Melbourne also at Hosier Lane, MelbourneShould you find yourself on the great Ocean Road and you drop by Lorne: Awesome Pizza and they even do great Gluten Free: Pizza Pizza – 2 Mount Joy, LorneAwesome Asian: Restaurant Coda, Flinders Lane, Melbourne & Longrain, Little Bourke St, Melbourne

Great Brekkies: Cumulus, Flinders Lane, Melbourne – try the Pain d’epice. Lunch and Dinner also superb!

The Food combined with such awesome scenery like this….it was a great trip!

Local Noosa Foodie Helen Flanagan shares with us

Martin — Mon, 26 Sep 2011 02:01:00 +0000

Should you find yourself staying at Freestyle Escape, Noosa is just 35 minutes way – Perfect for a day trip!

HELEN’S TIPS WILL HELP YOU ENJOY YOUR STAY

Accommodation on Hastings Street:

Netanya is fabulous if you can afford one of the apartments on the beachside. Fairshore (thru Accom Noosa) is more to the centre of Main Beach, has just been refurbed and all apartments have fabuloso views. On the other side of the road across from the surf club car park is the Emerald. Big apartments; worth a geezer. Budget watchers cannot go past Breakfree French Quarter Resort. Some super duper deals going at the moment.

Food:

Bistro C – a towel length away from the sand, typical buzzy, busy bistro. Turn up in your sarong for excellent fare including best breakfasts, cocktail and beer deals every arvo, Cuban food, music and need I say more every Wednesday night.

Seafood supreme at Sails in Hastings Street and an extraordinary wine cellar – in fact 3!

Season esp for lunch is always good especially if you can score the table/bench looking out to sea.

Berardo’s on the Beach – another one where a beachside table is superb for eye candy on the beach. Oh and the fish and chips are the best.

Must not forget Cafe Le Monde a Noosa institution where the locals and visitors throng for brekkie, beers on tap, the most popular coffee around and the prices are spot on. The Perry family also have the amazing Belmondos at Noosaville. Gawk at all the fresh produce, shop like a chef and lunch like a winner.

Wasabi in Quamby Place – 70th in Australia’s top 100. Amazing mod Japanese. Enough said.

Rickys next door is the quintessential Noosa restaurant. Too many good things to mention. Just have to go!

Bestest BYO – Rock Salt also at Quamby Place. Love it.

Sushi Monster is like a hole in the wall in Thomas Street Noosaville. Might have to wait a few mos for your order to be made up as so fresh. Gyozas are GORGEOUS.

River Cottage in Weyba Road Noosaville- contemporary food awarded a star in Gourmet Traveller. No mean feat and the only one in Noosa apart from Wasabi.

Waterfront in Noosaville near the Noosa Yacht and Rowing Club, is beautifully located beside the river/Noosa Waters canal has fresh wonderful Italian. Owner has set up classic restaurants such as Sydney’s Lucios and young chef has a good pedigree.

Embassy XO at Sunshine Beach is Xtraordinary Asian.

Pitchfork at Peregian is BYO and has the critics raving.

Burger Bar on Thomas Street offers ‘The Best Burger”

And a visit to Noosa would not be perfect without the best gelato made daily by Massimo at his eponymous gelato bar. Oh and the Farmers Markets every Sunday morning at the AFL ground in Weyba Drive.

Real Food Festival – Inaugural Event A Great Success

Martin — Wed, 14 Sep 2011 01:22:44 +0000

The Real Food Festival was a fantastic celebration of the wonderful variety of food that Sunshine Coast producers, manufacturers and restaurants have to offer! The various demonstrations, events, discussions and other activities throughout the weekend were a great success. The Festival real did have something for everyone and was great to see so many people out and about enjoying the best of what the Sunshine Coast regional food has to offer.

Here are some snaps from the day….

Our Food for Thought Shed

Many enjoyed learning about producing food in their own backyard, and how to get involved in a Community Garden or community-supported agriculture scheme.

Food & Beverage Cup

A highlight of the day was the Food & Beverage Cup – a light-hearted competition between teams from local cafes and restaurants. There were several heats and then the final in the afternoon!

There was so much going on, unfortunately too many things to show it all! Heres a few more random shots I took! Can’t wait for next years!

Kym Barrett Painting Class

Martin — Tue, 30 Aug 2011 04:08:51 +0000

Spontaneous Freestyle Painting – drawing from the heartIn this Freestyle workshop, the focus is on spontaneity, personal exploration and freedom, and not the finished product.Just as children play. It requires a willingness to relax without outside pressures, expectation or judgment… painting for the simple joy of doing.

Kym Barrett is an award-winning artist who has been teaching for over 30 years.Her process is an organic one – of discovery, frequently beginning with spontaneous,intuitive mark-making, collage and colour, allowing the piece to evolve with the freedom to see what might emerge.Kym will demonstrate the use of charcoal and acrylics on paper, and also encourage each person to be open to the endless possibilities of personal expression.

Mastering Bread Making with Richard Cotton

martin — Thu, 18 Aug 2011 03:58:45 +0000

Fresh Crusty Bread! Richard Cotton from Brewbakers showed us the art of bread making.

Various different loaves were made on the day! If you like Focaccia you’ll love this recipe.

INGREDIENTS

1kg Flour
35 grms fresh yeast
20g Salt
5g Sugar
40mls Olive Oil
700mls Water
METHOD

1. Mix ingredients to form a moist dough. Mix slow then faster for approximately 10 minutes until the dough has lifted from the bottom of the bowl and has formed a slack, satin texture.

2. Prove time is 40 minutes

3. After prove time indent top with finger tips and pour olive oil over the dough, before putting in oven.

4. Bake for 15- 20 minutes.

Adam D’Sylva from Coda does Modern OZ Asian

martin — Thu, 18 Aug 2011 03:32:18 +0000

MENU FOR THE ADAM D’SYLVA COOKING CLASS

Sugar Can Prawns and Sweet Chilli Sauce

Black Pepper Beef with Green MAngo Salad

Soft Rice Paer Roll with Pork and Prawn

Han Noi Style Crispy Rice Paper Roll with Nouc Mam Dipping Sauce

Chocolate Shortcake

Adam D’Sylva of the famous Coda Restaurant in Melbourne recently visited the Freestyle Escape Outdoor Kitchen.

SUGAR CANE PRAWNS AND SWEET CHILLI SAUCE

SUGAR CANE PRAWNS
1stick of fresh sugar cane
300g prawn cutlets
2 cloves garlic
30g ginger
10ml oyster sauce taste
10ml fish sauce to taste
1 green banana chilli
1tspn caster sugar
½ stalk lemongrass
¼ cup coriander leaves
1 packet mung bean noodles, cut into approximately 1 inch
Vegetable oil for frying

Method:
1. In a mortar and pestle pound the garlic, ginger, lemongrass and chilli to a smooth paste.
2. In a blender add prawns, the paste, oyster sauce, fish sauce, sugar and coriander. Blend until smooth.
3. Cut sugar cane into approx 10cm x 3cm pieces. Mould the prawn mixture around the cane, roll in mung bean noodle and fry until crispy and prawn mixture is golden. Remove from oil and drain on absorbent paper.

SWEET CHILLI SAUCE
1 cup red banana chilli’s, deseeded
1 cup castor sugar
½ cup water
½ cup rice wine vinegar
1 tspn sea salt
1 clove garlic
1 knob ginger

Method:
1. Blend chilli’s, garlic and ginger to a smooth paste.
2. In saucepan combine the sugar, water, and vinegar. Bring to a gentle boil, add the paste and salt. Simmer for a further five minutes. Set aside to cool. Keep in an airtight container or jar in fridge.
3. To serve place sugar cane prawn on a plate with a ramekin of sweet chilli sauce.