member blog: Danny
Danny
From
Jamie's Office
Member since
6th Jul 2004
About
On a mission to learn more about food, life and the meaning of!
Danny's blog posts
jamie and the good guys!
Mon 15 Mar 2010GENERAL BLOG
Hi everyone,
I had the pleasure of being in Sydney for Jamie's show and also the announcement of the launch of Jamie's Ministry of Food in Aus that is being set up in partnership with the Good Guys. Here is some more info on the company for anyone outside of Aus:
http://www.thegoodguys.com.au/portal/pa … gwebportal
I have met some of the staff from the Good Guys who have been great to deal with and I think that it's fantastic that they have chosen to get behind the Jamie's Ministry of Food campaign. I was at the press launch that was held prior to Jamie's live show and Jamie said that it was good luck that the Good Guys have come along and long may that luck continue.
I will write about the show and also more info on this great opportunity with the Good Guys soon. Here is the press release for more information in the meantime:
THE GOOD GUYS AND JAMIE OLIVER ANNOUNCE MAJOR HEALTH AND FOOD INITIATIVE
THE MINISTRY OF FOOD AUSTRALIA
The Good Guys and Jamie Oliver are proud to announce the launch of Jamie’s Ministry of Food Australia. The concept is an engaging community-focused program that will teach basic cooking skills to non-cooks all over Australia. The Good Guys have partnered with Jamie Oliver to build, equip and run community based Jamie’s Ministry of Food centres, both permanent and mobile, around Australia.
Australia is now one of the most obese countries in the world. Changes in family life, the rise of convenience foods, and a lack of compulsory food education in schools has resulted in huge numbers of people losing touch with one of life’s most essential skills: cooking. Jamie passionately believes that the most effective way to combat this lack of knowledge is to tackle it head on, with good information and practical cookery lessons for everyone.
“When you know how to cook, you’ve got control over your life and your health. Cooking is one of the most important things we can ever learn in life and with the right sort of information and teaching, absolutely anybody can cook. It’s wonderful, it’s fun, and most importantly, it changes lives,” says Jamie.
In Australia, shocking figures provided by the National Preventative Health Taskforce show that being overweight or obese affects over 60% of Australian adults and 25% of Australian children. The total financial cost in Australia of obesity alone, not including overweight people, was estimated at $8.3 billion in 2008. The most recent projections indicate that there will be 6.9 million obese
Australians by 2025. That’s a staggering 73% of the population, or three-quarters of all adults and one-third of all children.
This frightening statistic clearly demonstrates an urgent need for action!
In an effort to tackle this Australian health issue, The Good Guys have committed significant funding and resources to set up and develop Jamie’s Ministry of Food Australia. The Good Guys has announced the establishment of a new independent not-for-profit organisation called The Good Foundation, of which Jamie’s Ministry of Food will be a priority project.
Andrew Muir, chairman of The Good Guys says, “The growing list of health concerns related to poor eating habits affects all Australians for which we all need to take responsibility. We believe this initiative has the potential to improve the health and social welfare of communities right across Australia. The Good Foundation is putting up its hand.”
Jamie’s food revolution will empower people, through giving them the skills to change their eating and cooking behaviour, to make both short and long terms changes to their lives. Based on the success of Jamie’s Ministry of Food initiative in the UK, Jamie’s Ministry of Food Australia is all about encouraging people to go back into the kitchen and cook again.
Jamie says, “I’m delighted that The Good Guys will be helping to make Ministry of Food a success in Australia.”
on vacation in sunny aus!
Sun 14 Mar 2010GENERAL BLOG
Hi everyone,
I guess the photos in my blog will give you a clue as to where I am writing this from – Sydney, Australia. I on vacation and it’s nice to be home for a few weeks. This weekend I am in Sydney for Jamie’s live show (more on that later).
Last night my sister, Lisa took me the one of her favourite Chinese restaurants in Chinatown in Sydney called the East Ocean Restaurant. It’s been a long time since I have been to Sydney and I had forgotten how lively and how many restaurants there are in Chinatown. For starters we had Peking duck with pancakes and a nice little surprise was the fact that with this particular dish we were also served duck San Choy Bau which is a rice dish full of the duck wrapped in lettuce leaves. The shredded pork and noodle dish was also outstanding and if you are ever in Sydney I would highly recommend this restaurant.
Eric is taking care of the ship whilst I am away but I will still be dipping in to share some pictures with you all and also exciting tales from my holiday.
Cheers from Danny
restaurant frenchie in paris
Tue 09 Mar 2010GENERAL BLOG
Hi everyone,
Last weekend I took advantage of the fact that Paris is just over two hours away on the Eurostar and I caught up with a good friend of mine - Greg, who has opened a restaurant there called Frenchie. Greg was the head chef at Fifteen for many years and this was the first time that we had seen each other for quite some time. Greg was fondly referred to as Frenchie when he was at Fifteen and the food that he is cooking at his restaurant is just as outstanding as what he was making at Fifteen.
Using local suppliers who provide him with the very best seasonal ingredients I sat down to a meal on Saturday night which was absolutely delicious! We started off with grilled polenta and crab followed by artichoke gnocchi, groper and asparagus, pork belly with blood oranges and for dessert we were served tapioca pudding. The food is definitely French based but it also has very pleasant surprises that are a result of Greg having worked at Fifteen and also at other top class restaurants around the world.
The menu is minimal ensuring that only the freshest ingredients are served and the couple dining next to me commented on how pleasing it was not to have too many choices on the menu. I agreed as on many occasions when dinning I have been confronted with an overly complicated menu with far too many choices. It is a small restaurant (24 covers) and Greg cooks alone paying extra care to every dish that he prepares. It was great to see him again – a real treat to eat at his restaurant and I will definitely be travelling back there soon. Restaurant Frenchie is well worth a visit if you are in Paris, but please book early as Greg is making quite a name for himself and the restaurant is busy.
Restaurant Frenchie
5 rue du Nil
Paris, 75002
ph: 01 4039 9619
Regards
Danny
cracked wheat burger
Thu 04 Mar 2010GENERAL BLOG
Hi everyone,
A friend of mine showed me how to make healthy burgers using a mixture of minced lamb and cracked wheat. The cracked wheat gave the burger a lovely consistency and flavour. We had these for lunch today with salad and wholemeal rolls. My friend also gave me a great recipe (his own) for a salad that consisted of cracked wheat, cucumber, red onion, Italian parsley, pomegranates, avacado and peppers with a honey and lemon dressing. I am definitely going to try this soon.
Cheers
Danny
meatloaf today with a rich tomatoe sauce
Tue 02 Mar 2010GENERAL BLOG
Hi everyone,
Ok, so at the moment I just can't go past Jamie's recipe for meatballs and knowing that I have served this to the online team every week for the past month I decided to get a bit creative in the kitchen and turn this recipe into meatloaf. It worked a treat and as I had never made meatloaf before I had to ensure that it was cooked in the middle as I had no idea of how long it would take to cook. I used the exact recipe for meatballs and then just transferred everything into an oiled tin. Here is the meatball recipe once again for you:
http://www.jamieoliver.com/recipes/past … -and-pasta
I served this with rice and a rich tomatoe sauce that I made that consisted of celery, carrots, onion, garlic, peas and chick peas.
Please try this recipe - it worked a treat!
Cheers from Danny
Danny's foodwise posts
