August 2017 – Debbie-Ann Scott

cooking class in Bali | the fish that should have got away

dinner parties, Entertaining Tips, it's all about the food

I am relaxing at the Bali InterContinental Resort about to share in an Indonesian Cooking Class organised by Encanta.

Yes, how exciting a Perth based PCO managing events in the warmth and accomodating Bali, and they have been running this particular medical conference here for the past three years. They say the life of a PCO is tough!

Last night, I watched a delegate walk into the welcome reception (located outdoors, on the grass, overlooking the ocean as the sun set, barefoot and thongs in hand). I thought how wonderful and how quickly delegates relax in a location such as this.

Photo | Sunset Bar

The hotel is secluded within boundaries of the exclusive Jimbaran Bay overlooking the beach. The Resort is reasonably isolated from the busier parts of Bali, and this is music to my ears. It is exactly the location I was looking for, tranquil, despite being full, the space here is so abundant that you can sit on a daybed (as I did yesterday, overlooking the calmest of calm lakes, and feeling that the world had stopped for 4 blissful hours). I barely saw a soul that entire time. Talking about soul, how totally soulful!

Photo | Tranquility and Peace

Naturally the delegates and their partners are taking full advantage of the day spa and its many services and treatments and I am reminded that with each treatment (trust me there have been a few) the Balinese women truly make you believe that they love what they are doing. Each treatment, you are left feeling just a little bit more loved and pampered.

Photo | Day Spa Ritual

So the cooking class, which Encanta organised for the accompanying partners (and lucky me gets to do this as well…after all it was a birthday gift from Alison) starts with a bus ride into the bustling seafood markets (which is interesting given I am allergic to seafood and you will never see me serving seafood at our table). The smell is often more offensive than the side effects from eating it. It is very likely that I will be that difficult person who declines the walk through the markets. I don’t think this girl is ready to come face to face with any big fat or small groper today (and is there even a fish called groper)?

Let me not digress, after all my blog is all about food and entertainment, not self indulgence and tranquility (seriously…food is all about self indulgence)!

So proud of myself! I thought stop being a wimp and get on that bus headed for the seafood markets, and I did!

I made it off the bus, right to the front door of the markets, took one whiff and pulled away, and I am left asking myself what am I doing…a seafood cooking class…I must be seriously mad!

The gracious Chef from the hotel takes pity on me after seeing the distraught look etched across my face, and I am liking this man just a little bit more now.

Photo | Chef and Seafood Markets behind

I see a man, resembling an Australian (maybe the thongs). His plate is not filled but piled with prawn shells. I have a vision of the inside of his belly and trust me it is not the prettiest thought. I think he has just eaten someone else’s lifetime supply of prawns in one sitting. He even let me photograph his plate, quite possibly unaware how the photo would be used.

Photo |let me say no more…

Photo | this is quite possibly one of the ugliest photos I have seen! Taken by Stacey who was couragious enough to venture inside the markets! What is it…a groper? Definitely think it should have gotten away this one.

OMG how fantastic am I!

I made it to the front door of the markets. Who would have thought and all I can think is, how totally disgusting! I think maybe I might throw myself under a passing motorbike, which pretty much happens without me even trying.

I am thrilled that I get to now sit under a canopy, far enough away from the markets and my nostrils start to clear (and yet sadly the smell still etched in my brain) looking out onto another glorious and tranquil beach.

Photo | Beach on Jimbaran Bay, near the seafood markets

The Cooking Class | Note all recipes provided below

Shopping for seafood is complete and we are back at the hotel. We arrive at the InterContinentals famous Japanese Restaurant, Ko, to commence a further 3 hour cooking class.

The restaurant is exclusively ours, and the Teppanyaki Bar is filled with glorious fruits, vegetables, and gorgeous Indonesian spices and yes…seafood.

Photo | Cooking Class area

My white orchids which I have at home in a very minor way are everywhere here and in such great abundance that I am suffering a massive dose of orchid envy.

My Chefs hat keeps falling off my head and I am hoping it is a child’s size as opposed to the size of my head. It erks me just a little that Liousa’s hat fits perfectly and yet beware of the woman with a small head and massive knife.

Photo | Luisa ready for action

What fabulous value; a bus ride to the markets with our lovely chef, water supplied throughout, our group is exclusively seated around the stunning Japanese Bar of the Ko Restaurant, a chefs apron and hat (which on my head is now looking a little more like a member of the ku klux klan than a chef), chopping board and massive chefs knife sharper than sharp. Added to this cooking class we get to enjoy a substantial 4 course meal with an abundance of red and white wine flowing.
Photo | Stacey trying her hand at cooking (note hand…because the other has wine in it)

Luckily for me my meal was especially prepared (no seafood) and I am eternally grateful. Staff constantly refresh our scented hand towels, and I see the mess Luisa makes alongside me and I start to understand why (sorry Liousa, but you don’t get to be the spunky model and be tidy).

Don’t worry, all the recipes have been provided below for the seafood die hards and my brother.

By this stage I am starting to feel very special as my meals start coming my way and this includes the Gado Gado (my Father’s favourite), photographed below.

We have made our way through four courses and drank a little more wine than we possibly should and I start to think that any moment now I might die and fly away to heaven…but hey what a way to go…totally stuffed with food! How good is life!

Seafood Menu

Note | this salad menu above is pictured below with the prawn wrapped banana leaf

Photo | Dessert and the recipe will be added shortly

To finish, the resort’s head chef (French and need I say more) came to welcome us and thank us! Perfect way to finish a perfect cooking class!

Thank you Alison for 5 wonderful hours. The perfect birthday present!
Thank you Encanta, the perfect accompanying partner event. You did well yet again!
Can’t talk anymore, at the spa after yet another exhausting day in Bali!
Photo | waiting for Balinese massage

it’s all about the food | dinner menu

dinner parties, entertaining products, Entertaining Tips, it's all about the food, let's talk tables, special events at home

It is An Ottolenghi inspired dinner party for 12 guests.

I am blogging this from Bali, surrounded by the many wonderful foods and let’s not mention cocktails at sunset. What better time than right now to blog about food! So here goes, my blog on a dinner party for 12, which includes the menu and photos from a recent dinner party held at our table. Hope it inspires you for your next home entertaining.

Starters | Ottolenghi’s Labneh with Olives, Pistachios and Oregano. Search http://www.ottolenghi.co.uk for this recipe. The best thing about this is that you can make the labneh 2 days ahead of your dinner party. You can cut up all the other bits and pieces and store them in small containers, ready to serve at the night. I served this with Lebanese flatbreads purchased from the Lebanese shop (I was too lazy to make the yoghurt flatbreads from my earlier blog).

Entree | Antipasto Platters and small serving dishes. Again this is a very easy option because everything can be prepared ahead of time and stored in the fridge. I prepared 2 antipasto plates, one for each end of the table. To accompany this was fresh baguettes and flatbreads. Don’t forget the olive oil and balsamic vinegar and those little dishes of other lovely antipasto items such as olives, marinated capsicum, dried fruits and the likes.

Main Meal | Simple Spinach Salad with spinach leaves, roasted tomatoes, purple onion, pinenuts and a great dressing of zesty olive oil, lemon and honey dressing. Again you can prepare the dressing ahead of the dinner party and throw it together at the last minute.

Ottolenghi’s Roast Potatoes and Jerusalem Artichokes. All Ottolenghi’s recipes can be googled if you cannot find them in one of his cookbooks. This is one of my favourite potato dishes. If you cannot find Jerusalem artichokes you can substitute using water chestnuts which can be purchased in a tin. I have tried both and I prefer the tinned water chestnuts because they give a slightly nuttier result. I always make more than is needed. It is a great left-overs dish.

Ottolenghi’s Za’atar Roasted Chicken Breast | is another of my favourite dishes because the chicken is packed with flavour. Check with your butcher when purchasing the chicken breast, bone-in, skin-on, that they can supply medium size breasts. These were massive and it felt as if you were eating a full chicken. I would have preferred smaller breasts so that our guests didn’t have to experience an “I feel stuffed” kind of moment.

Ottolenghi’s Meringue Roulade with Rose & Morello Cherries. What a surprise, another meringue/pavlova dessert from me! At least I am not rolling out the same one each time, because we are always keen to try out a new pav and meringue recipe! I must say this was delicious! It was more about the meringue and the cream than the actual fruit which was a change from the usual fruity pav. Well so “the other half,” said …and he does love his pav! I have had morello cherries in the fridge in the past and never quite knew what to do with them. Now I know!

The photo looks a little like a dog’s breakfast, but don’t let that put you off. Hard to prepare and photograph sometimes!

table talk | it’s all about the little stuff

dinner parties, Entertaining Outside the Box, entertaining products, Entertaining Tips, it's all about the food, let's talk tables, special events at home

Part 2 | For fear I might forget Part 1 of “a well-laid table” it seems pointless to wait.

Laying the foundation of your table setting is one thing, building it up can be great fun!

Photo | a well-laid table – from Part 1

I always start setting the table a day, and sometimes 2-3 days ahead of a dinner party. You might well ask why, and the answer is simple. Starting early allows me time to gradually build the table setting as the mood takes me. I can then focus on the food during the day and have fun at night.

In all honesty, I am still working on the having fun part, spending way too many hours in the kitchen. I never know if it is my menopausal flush or the heat of the ovens, and yet I suspect both!

Tip | invest a large net to cover your dining table. I purchased a white roll of mosquito net, 5000 x 2000 (or thereabouts) from Spotlight. Even better still, it was only $50! It works magic on a dining table, once set, keeping everything clean and free of dust (but hey who has dust in their house 😩).

My best investment has been the black food stands. I purchased these from Table Culture (my absolute favourite exclusive housewares store in Subiaco). I understand that they are now difficult to purchase, possibly because a number of my friends have them as well. Ask anyway, Paddy can always put your name down.

Photo | my stands come in 3 different heights

You can also use bowls (refer to my home page photo…that table was built on an assortment of glass bowls). Whichever you select as your “special” make sure they are sturdy enough to accommodate your serving dishes. Could be an absolute nightmare if your dinner collapsed under the weight of the stand. However, let’s be optimistic!!!

My stands play out on the table and our stone bench (the serving area). I love to layer in as many ways possible. Think about how much more interesting this is when the eye travels across space in many different directions. The sensory load for the eyes are just as important as the mouth.

Invest in some great boards and serving bowls (including oversized) and use these to further elevate your food.

Photo | serving bowls in white (and stands of course)!

Photo | bowls and stands in use on the stone bench (a different occasion)

On this occasion, I wanted to get away from flowers and do something a little more organic. I potted a mix of fresh herbs and small cacti. Each potted in different size glass bowls, adding large nuts to decorate the inside of the bowls, adding walnuts and some dried limes which I purchased from the Iranian shop. The fresh earthy mint and coriander gave off a delicious aroma. Better still, you can plant them after your dinner party and you have fresh herbs at the ready.

Surprisingly, I went to Ottolenghi style (my absolute favourite style) and served the main dishes to the table in a large round serving dishes. In all, I used three large serving dishes (all the same because I like continuity) and ran them down the centre of the table on the black stands, (having removed the wooden boards post the antipasto entree).

fullsizeoutput_1cb2

Think of your table as a work of art. It can be minimalist or it can be extravagant, it doesn’t much matter. Just let it reflect you and your style.

Photo |table ready for the food (oh and guests of course)!

Photo | the potted herbs worked well on the dining table after the dinner

To follow | I will share in my next blog, the Ottolenghi inspired menu for the evening. This might give you some ideas for your next social dinner with great friends.

table talk | a well laid table

dinner parties, let's talk tables, special events at home

Dressing a table for a dinner party or for that matter any special occasion doesn’t have to be boring…or even hard for that matter.

I prefer not to cover the entire table in a linen cloth. I select my colour scheme and then pull from the linen cupboard all my linen and table accessories that work with that scheme.

Photo | as painful as it is, don’t forget to iron your cloth.

Firstly, let me digress (the strange thing that). We went to dinner at a friend’s house over the weekend. As expected dinner was just gorgeous and I went home so full I thought I might blow up in the middle of the night. It was comforting to wake in the morning and find myself still in one piece. Monty Python’s “just a little bit more” came to mind. But there again, I am digressing further from my point. Her table was beautifully layered, simple and yet very elegant. She covered the table with a white linen cloth and folded a black table cloth so that it ran down the centre of the table, as a wide and generous band. Added to this, she placed a more rustic casual dark chocolate oval placemat at each guest setting. Given the Indian menu, she complimented the table with the inclusion of a gorgeous silver Indian antique, a family heirloom filled with colourful flowers (I adore those little treasures which just pop up in a setting…the ones which carry a story). Message to self | photograph it next time!

As for me, my dinner theme was bold and a little organic. I dragged my bright orange linen cloth out, ironed out the creases (still just a little fatigued from the iron) and then folded it in half and placed it down on one side of the table (the long end). Just go with the flow, you can’t go wrong!

photo | Don’t fear the spots are wet from the iron! Cloth folded down half the table.

I layered the cloth and table with long table runners across each place setting. I simply adore these runners as they are just so flexible. In addition, I added single matching placemats randomly around the table (and yet maintaining the balance), and threw in a few brightly coloured French linen tea towels (reserved for this purpose only). I did have matching linen napkins, but the thought of washing and ironing them on this occasion was a little overwhelming. My faithful paper ones worked just as well.

photo | Laying various complimentary linen tea towels (remember ones which are only used for this purpose, not washing up!

Photo | Don’t forget to let the tabletop peek through regardless of what you lay. I love white on just about any coloured table.

Just have fun! This is your chance to pull out all those hidden treasures!

next blog | a well-layered table (all about adding items to the tablescape and adding a little height). Example pic below…