President's Soapbox
Everything will be decide by this time next week
Who will be the best chefs, who will win the grand prize of an Oven and be named Chef of the Year? 12-13 November at Le Lagon entry free to everyone. Awards Dinner at Le Lagon on the 15th of December tickets available from the Origin Shop and Pacific Suppliers, for further information see our webpage www.vanuatuchefs.com
From the Industry
Over the last 3 weeks I have been approached by 7 different venues looking for staff, we seemed to be going through a sudden shortage in Chefs around the country and it wasn’t until I was advised by a couple of people that we are losing chefs to the RSE scheme that it started making sense. My advice to any chefs looking at going to NZ or Australia picking fruit is too consider whether or not you will be able to get a decent job when you return, I personally would not recommend quitting your job to go overseas for a few months to pick fruit. If you want more money ask for a pay rise, if you’re a good chef then most employers will consider paying you more rather than have to train new staff. The RSE employers should look more at employing currently un-employed people rather than taking trained and qualified staff from existing employment. We would rather see chefs going overseas to study to be better chefs than learning to pick apples
From the School
Blue Guttering, its nice too see that the College has set its priorities and have painted the Car park gutters a nice royal Blue, hopefully soon we will see the unhygienic grease trap, septic tank and soak away fixed so that the Students can work in a healthier environment and then after that’s done they can fix the leaking pipes that are spraying hot water around and thus save themselves more money. Money to make it look nice but no money for maintenance????
Members Contribution
Cooking for the festive season
Vanuatu’s Christmas trees have started blooming, and the party season is looming fast.
To me, the festive season is about great food, but keeping your
sanity at the same time.
So for the next five weeks I am going to present festive food
which is relatively easy, but looks and taste great.
Most you can make ahead of the event you are cooking for.
But first up, are the gifts. When you are stuck for a present
idea, something you have made yourself is a special gift.
Below are tried tested and true recipes. Make extra – some for
yourself, some to give away.
HOME-MADE BAILEYS
This is better than the bought stuff, and a great deal cheaper.
The beauty is, you can add as much (or little) whisky as you
like. Buy a cheap whisky. One bottle makes four bottles of
‘Baileys’.
3 eggs
1 tin condensed milk
1 cup whisky
300ml cream
2 tsp instant coffee
1 tsp coconut essence
Combine in blender. Keep in the fridge.
VANUATU PAWPAW CHUTNEY
A small bowl of this with a nice piece of soft cheese or cheddar
– is all you need for accompaniment to glass of wine.
Sterilise the jars by heating them in the oven – so they are hot
when you fill them. This ensures a good seal.
2kg diced pawpaw
500g chopped onions
500g white sugar
3 tbsp grated green ginger, or more to taste
50g salt
½ tsp chilli powder
2 tsp cumin powder
1 litre white vinegar
Boil together until thick. Mash up or use a hand-held blender to
break down the chunks.
Makes about 6 jars.
DRUNKEN FRUIT
This is a great dessert to have at the back of your fridge to
bring out when needed. As the jar goes down, you can add a bit
more fruit and top it up with brandy, to keep it going.
820g tin of peaches
½ cup sugar
1 pineapple, cut into chunks
2 cups dried or glace fruit using any or all of the following:
raisins, sultanas, prunes, apricots, apples, pears, figs,
cherries
¾ cup brandy (or more, according to taste)
Drain the peaches and dissolve the sugar in the peach syrup.
Add the dried fruit and pineapple. Cook for 10 minutes.
Add peaches and brandy.
The longer it’s kept, the better.
Serve with whipped cream or sour cream.
Market Report
Not too much has changed over the last few weeks except for
lettuce becoming a bit scarcer as the weather heats up. The
other day I managed to purchase some excellent herbs to go with
my fresh tomatoes and sweet potatoes. Root vegetables are still
plentiful but if you want pumpkin for Xmas I would suggest
buying it now and storing it in a cool place as traditionally
there never seems to be any around in December.
Have a good weekend and eat well.
Regards
Grant Johnston, AYS Catering (President Vanuatu Chefs
Association)