http://greenchef.ca Canadian Chef and Author Dennis Green Fri, 23 Jan 2009 03:07:42 +0000 http://backend.userland.com/rss092 en Melbourne Day 7 After several days of lunches and dinners out, and seeing as we had a big dinner planned for our Tuesday evening, we elected to stop by the Richmond Hill Café and Larder first thing in the morning and pick up the fixings for a working lunch. They were ... http://greenchef.ca/?p=84 Melbourne Day 6 Monday began the work week, which left less time for sightseeing and dining out, but we made every effort to keep up the pace. After our morning session, we decided as a group to go and check out the latest offering from local chef Andrew McConnell, cumulus inc. ... http://greenchef.ca/?p=83 Melbourne Day 5 Sunday morning we woke to a cool morning that showed promise of sunshine, which was perfect for our planned agenda: a trip southwest of Melbourne to the coast, to visit a few of the towns along the Great Ocean Road, one of the world’s reported most beautiful seaside ... http://greenchef.ca/?p=82 Melbourne Day 4 A day in the country Saturday started with a busy morning on the agenda. Firstly, we wanted to go to the Queen Victoria Market, and then had a trip to the country planned for lunch and the rest of the afternoon. We got up and out nice and early ... http://greenchef.ca/?p=81 Day 3 in Melbourne The day started with a morning visit to the William Angliss Institute, the largest hospitality school in Melbourne. Here they teach all of the culinary programs, baking, patisserie, confectionary, butchery, and a host of tourism and hospitality programs and degrees. It was particularly interesting in talking ... http://greenchef.ca/?p=80 Day 2 in Melbourne started with breakfast in the newly renovated hotel restaurant here at the Grand Hyatt. They have gone with a beautiful, open design conveying the feel of a working kitchen, with the chefs working and doing their prep on the stations and service areas around them. Everything ... http://greenchef.ca/?p=79 I will be in Melbourne for the next 10 days on business and seeing as it’s got a great reputation for good food, thought I’d share my dining experiences. The Central Business District is compact and an interesting mix of old and new architecture. Across the street from my 30+ ... http://greenchef.ca/?p=78 This recipe is a real hit whenever I make it at home, and recently field tested by my boss, who was looking for a long cooked, easy recipe to make for some houseguests. You can vary the flavouring by changing what you put in the glaze, I quite often will ... http://greenchef.ca/?p=77 It has certainly been an interesting year. This time last year, I had my resignation letter written but not submitted, my stomach full of butterflies, and no certainty what I would be doing in the fall. I would never have ventured to guess that my life would be focussed on ... http://greenchef.ca/?p=76 A turkey hot smoked on an old fashioned kettle barbecue is one of our start of summer family rituals. For a fun video of last year’s bird check out the fun links page! Brine 1 gallon (16 cups) water 1 cup sea salt 1 cup sugar 1 tsp each whole clove, peppercorn, ... http://greenchef.ca/?p=75