Recent content by Austral

G'day mate, I've been in the food industry for 4 1/2 years but I'm looking to get into the Film industry. The Australian film industry needs all the attention it can get. :lol:. Thanks for the congrats.

Cheers Whiskadoodle. I hope the message didn't come across like I was ungrateful to them. I am really chuffed and of course I will stick it out with them for a while.

Thanks mate. I really am pretty chuffed. It's a great opportunity for me.

Thank you, I'm sure I will. I really like the people that I work with, which is why it's going to be hard to quit when the time comes.

I've worked in restaurants where all the pasta is pre-cooked and then put in hot water briefly before tossing through the sauce. Obviously, Italians are really not fans of this method, but it definitely makes for a quick and easy meal. Also, there are some really awesome pasta sauces that you...

Hi all, Today, I just got promoted to head breakfast chef. I wanted to tell someone but no-one is available to talk right now, so my fellow DC clan are the first to know. I haven't had a single day off in the last 4 weeks, starting at 6:30 every morning. So it was a nice way to cap off a long...

I was living in Cumbria. I was out in the country, nearest town was Kendal. Loved it. I was living with a whole bunch of travelers from Australia, New Zealand, Canada and South Africa. We all worked at a little country hotel called Masons Arms Strawberrybank. You should check it out if you ever...

Thanks gravy queen. Lived for about 9 months in the UK in the lakes district. Is that anywhere near Liverpool?

Vegetarian. Old Indian word for bad hunter. :rofl: GOLD!!!

Thanks mate, will give the recipe a go. BTW, nice Carl Sagan quote, I'm a big fan.

True about the paste. I never buy it in jars. It's not cooking, it's just re-heating, not exactly fun. The last couple of times I've tried have been frying the spices in oil with **** tonnes of butter or ghee. I just can't seem to get the consistency right.

7:30pm Saturday (Sydney time) when I saw this thread. Just jumped online before heading to the kitchen. I'm doing Chilli, Lime & Ginger Chicken Stir Fry with Udon Noodles. Had to be something that I could whip up in 20 mins. It's Mother's Day tomorrow and I have to be at the restaurant at 6am...

G'day, I only joined yesterday and I've gotta say, I'm already addicted. This place is awesome. Welcome and enjoy.

G'day guys, I need some help. I've had success with curries in the past, but Butter Chicken (which is my fav Indian dish) always turns out a little disappointing. I need a great recipe for the paste. My Thai curry pastes turn out brilliantly but it's the Indian ones that aren't working as...

I hate broken pasta. I tried it for a while and found it boring and then I couldn't remember why I started breaking it in the first place. If you don't like long pasta, have something like Rigatoni or Penne. You will find that a lot more convenient. Spaghetti, Fettuccine and Linguine should be...