Search results

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...

Thanks Margi. Was in Italy and Spain in 2007. Had an absolute blast. As for the weekend, It's mother's day tomorrow so the restaurant will be packed and really crazy :sad:. Not looking forward. At least I'm only working breakfast. Well, so far.

Thanks Josie :smile:

Apparently I have. Although, I'm not sure what to think. I'm confused but it still seems like a hell of a lot of fun.:smile:

Thanks for the warm welcome. How long have you been professionally cooking? I wouldn't worry too much about having less experience. I know "untrained" chefs who are as talented, if not more so than qualified chefs. It's all about passion. :chef:

Every Aussie chef knows the best way to a True Blue Aussie Meat Pie :yum:. If you want the goods, I'm more than happy to share :chef:.

Thanks for the advice mate. Keep an eye on me, will ya? :lol:

OK, Purple Mother Ship, Pie Cult, Chicken Chronicles, I'm already confused. Although, a little intrigued. Thanks for the warm welcome. I can already say, I'm going to enjoy it here.

United and City. Can't be all bad. What have we got? Sydney FC. Enough said. Still, It's hard to look away when they're playing.

Now I'm going to go PRO AUSTRALIA. Aside from a shortage in international tourism, we're going pretty good here. Europe and America look like they're up **** creek. We really haven't seen the effects that you guys have. :sad:

I actually saw something similar, where a bloke was too big to be lifted from his bedroom after he had died. They had to break down walls to get him out of there. It really is sad, especially when you think that they probably went knowing that they were subject to other people's mockery. Most...