At the good food and wine show Sydney!

I always thought I was crazy for chefs (being a bit of a chef groupie), that was, until I went to Gordon’s show. My lord are the middle aged ladies crazy for the guy! Gordon fits extremely well in a live audience setting. His crude and offending humour on other chefs like Matt Moran “he’s lost a hat and he’s got no hair” or Jamie Oliver whom he conveniently calls a “twat” proves to be an entertaining show.

He demonstrates with ease three dishes we can replicate at home: Butter bean and chorizo soup, Pan fried lamb with green bean and parmesean salad and for dessert, a Pain Perdue with ricotta and raspberries. Many prizes were given away, almost like the set of an Oprah show, except it’s a lot less generous.

His main cooking tips were:
- Always cook the meat when it is at room temperature
- Seal the sides of your meat properly by tilting your pan and letting the oil cook the edges in a ‘puddle’
- Never slice meat straight after cooking, always rest it for at least five minutes
- Add leftover meat to your soup (such as shredded chicken) and place in the fridge overnight to give it better flavour the next day

Like my post? Spread it like butter!