The Hangry Chef

An article has recently been released that gives us a scientific explanation of what hanger is; basically in a nutshell it is when your blood sugar levels drop and your brain begins to perceive this as life-threatening. In the hunter-gatherer days, this would have benefited us as it would help us focus our attention on securing that tasty morsel and give us more motivation to seek food. But now, in the Western World of Abundance it's more of something you need to apologise for when you snap at an unsuspecting server at the Maccas drive-thru window. People close to me know that I'm generally a happy person. Except when I'm hangry. When I have passed the pangs of hunger and reached a point where everything seems to annoy me (usually my poor unsuspecting husband). I feel my blood sugar levels dropping and with them any human decency. I liken this change in mood to PMS, just a total, irrational anger that can only be cured by a large amount of carbohydrates. Preferably de

One of the absolute highlights of our trip around the U.S was when we spent 3 days in Austin, TX. We went there for the food and it did not disappoint. After years of watching tv foodies like Adam Richmond, Anthony Bourdain and Andrew Zimmern travel the continental U.S, we decided to venture to places they recommended. Franklin BBQ was a place we had heard mentioned on many a food series and knew of it as the best BBQ in the world. It's the kind of place that is so good, people line up for 6 hours just to get a taste of their wood-smoked meats (we went in winter and only lined up for 3.5 hours, but it was about 2 degrees outside so it felt much longer!) Some wouldn't understand the sheer joy I feel that I got to eat at Franklin Barbecue. But all I can say is; if you ever find yourself around Austin... Get to Franklin BBQ and get there early. It's kind of bittersweet because I don't know if I'll ever get back there... I always want to see new places w

I always hated the idea of French toast as a child. The thought of dipping bread in egg and frying it really didn't sound appetising. It wasn't until I worked in a restaurant that did breakfast service that I discovered that it was so much more then that! There are a few elements that are a *must* when you make a good French toast; like you need day-old freshly cut white bread. I like buying a square loaf from the shops the day before, and cutting it into around 2cm-1inch thick slices... Don't just use eggs, mix them with pure cream, vanilla essence and cinnamon for extra luscious French toast.. And always, always cook in butter. If you don't cook in butter its not really French is it? (Oh and I like mine with a side of bacon!) You will need... (2 serves) 4 slices of thick-cut white bread 2 large eggs 1 cup pure cream 2 tsp vanilla essence 1/4 tsp ground cinnamon 2 heaped tablespoons of butter For the blueberry maple 1 cup of frozen blueberries 1 1

With the winter weather, it's almost a crime not to do a bit of slow-cooking. I've honestly never made a Hungarian Goulash before, I discovered its not too different from making an Italian Ragu and no doubt I'll be making this again! You will need... (2-3 generous serves) 500gr beef chuck steak 1 brown onion, peeled and diced 1 garlic clove, crushed 1 Tbs smoked paprika 1 Tbs plain flour 1 large capsicum (usually use red, but I had green on hand so I used that!), seeded and diced into pieces 1 Tbs tomato paste 1 can Italian diced tomatoes 1 large handful of button mushrooms, quartered 500ml beef stock, salt reduced 2 bay leaves salt & pepper olive oil Sour cream and parsley for garnish Steamed rice for serving Method... 1. Trim the beef of any excess fat and try to remove the majority of the sinew 2. Heat a little olive oil in a large, heavy-based saucepan with a lid (I used a crockpot/dutch oven), add the beef and saute on medium-high until brow