Monthly Archives: September 2009

Celebrity MasterChef Episode 1- The Verdict

Well the wait is over. Last night I got to see the edited version of my MasterChef performance – and believe me the producers were very generous. I didn’t look like the nervous klutz I was! Both Josh and Kirk were magnificent and really both deserved to go through to the semi-finals. Alas, there is always only one winner and I hope you all throw your support behind Kirk for the rest of the series. He is a really nice bloke.

After numerous requests from you I’ve included a link below to the Channel 10 official MasterChef website where you will find my meatball recipe from last night. Enjoy!

http://www.masterchef.com.au/italian-meatballs-in-tomato-sauce-with-polenta-batons.htm

Win Indira’s ‘Celebrity MasterChef’ Apron by following Saucy Onion

I know. Not much of a prize.
This is the apron I wore while competing on Celebrity MasterChef  Heat One 2009 which airs tonight at 7.30pm on Channel 10.
It’s been freshly laundered – so no meatball stains. I’ll even sign it for you!
All you have to do for your chance to win is sign up to follow the Saucy Onion food blog and post a comment about any blog entry on Saucy.
If you’re already a follower you just have to post a new comment. Best comment – as judged by Saucy’s resident food and literary critic ( i.e. moi) – will win.
The winner will be announced on Friday October 9th at 0900 EST on Saucy Onion. The apron will be posted to you wherever you are in Australia.

Fratelli’s is Paradise

Nominative determinism refers to the theory that a person’s name influences their job or profession.
If this is the case the Paradiso brothers and Co. who run Fratelli Paradiso, in Sydney’s Potts Point, never had a chance.
It’s one thing to expect your child to grow up to be a doctor or lawyer. It’s quite another to expect them to recreate paradise!
But in terms of food and service that’s what Johnny, Enrico and Marco have come close to doing – a slab of Nona’s hospitality and fine Northern Italian cooking mixed with ample slabs of sexy professionalism.
The main long cosy dining room is a lunching hot spot but to see how your food is really prepared slip into a booth in the adjoining bakery/pasta area for a lesson in passion, authenticity and pure food porn!
12pm is when the pizza comes out of the oven piping hot with the mozzarella still stringy, sweet and salty.
It’s my secret hideaway when I need to cocoon.

Vegetable blooms

Just because you’re growing edible plants it doesn’t mean your garden will miss out on colour or gorgeous flowers. Here are a few delights from my balcony.
sunflower-yellow tomato blossoms
Delicate white four-petalled flowers from the rocket
Bushy white clusters on the Curry Leaf Tree

The candy-coloured stalks of the rainbow silverbeet

White slipper-like flowers on the sugarsnap pea vines

Blackwattle Deli, Sydney Fish Markets

Clockwise from top left : aged Greek fetta, translucent slices of Serrano Jamon, marinated Fremantle sardines, Sicilian olives, mild chorizo, beetroot dip. I served this with some garlic bread and champagne.
We all have our favourite delis. Every deli has its specialty – whether its their cheeses, dips, or that elusive spice. But when you need a one-stop deli that carries stock from all four corners of the globe, it would be hard to find a better providore than the Blackwattle Deli at the Sydney Fish Markets.
I popped in there yesterday morning to source ingredients for this mezze plate. Textures, flavours and colours of the Mediterranean……
We were entertaining our friends Xannon and Verity who are off tomorrow on a Vegas adventure. Bon voyage guys and say ‘Hi’ to Elvis for me!

Making Pasta in a Dust Storm

What a day! Today Sydney was blanketed by a red dust storm of  biblical proportions. Gale force winds picked up thousands of tonnes of red topsoil from the Northern Territory and dumped it across the state.

There is a fine powdery film of dust on literally everything! Trapped indoors I sort refuge in the kitchen, and  in between writing made some egg pasta – this time flavoured with a little saffron (and red dust!).