I've been a couple of times and everytime I tell myself to leave room for the chocolate "I am going to melt in your mouth" pizza. But I am always full, but there is always next time.
Anyway I know the owner / pizzaiola extradonaire Tristan Care (pictured above) and asked him a few questions about his amazing and successful pizza shop iCarusi.
1. What made you enter Hospitality?
Probably growing up working at my dads cafe
2. What is the most talked about pizza at iCarusi ?
Pizza for a friend(fiore di latte, pumpkin, pine nuts, rocket & goats cheese), also the mixed chocolate and strawberry calzoncino .... ( ahhh it's a sign I have to go and order it).
3. What is your favorite pizza topping?
Good sauce and sopressa (sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and sometimes garlic).
4. Must haves in the kitchen?
Sharp knives :) (I totally agree).
5. Any advice for people that want to work in the gourmet pizza trade?
Source out good fresh produce suppliers. And treat your staff well, they are the face of your business.
Make sure you check out iCarusi 46 Holmes Street Brunswick, I am so ordering that chocolate and strawberry calzon next time.
For those of you that follow me on Facebook https://www.facebook.com/LaughingchefCookeryschool will know that recently I consumed my first burger in 3 years (maybe a little longer).
The reason I stopped was for health reasons and environmental and well I didn't want to eat a cow. However I've always had a soft spot for the burger and thought I'd give myself another go.. (Bearing in mind that the meat is organic and of high quality).
So 2 days ago I ate the best burger ever!!! ...Was it the herb mayonnaise? Or the soft bun? Or maybe the complete beef burger package and the memories of walking to Danny 's burger joint in Fitzroy with my sisters and cousins. Whatever it was I may have another one. ( for those that are vegetarian don't worry I'll be posting the most delicious and easy Vegi burger below).
So 2 days ago I ate the best burger ever!!! ...Was it the herb mayonnaise? Or the soft bun? Or maybe the complete beef burger package and the memories of walking to Danny 's burger joint in Fitzroy with my sisters and cousins. Whatever it was I may have another one. ( for those that are vegetarian don't worry I'll be posting the most delicious and easy Vegi burger below).
Danny's Burgers is located 358/360 St Georges Road Fitzroy North VIC 3068
" Ren Meets Burger"
500g organic high quality beef mince
1 onion, finely diced
2 tbsp tomato sauce
1 tbsp BBQ sauce
2 carrots, grated
2 eggs
½ cup breadcrumbs
Salt & ground black pepper
Method
1. Mix all ingredients together in a large bowl.
2. Divide mixture into 12 portions and roll into patties.
3. BBQ burgers on a grill on medium heat for 7-8 minutes on both sides and serve on toasted buns with sliced tomato, beetroot and rocket , mayonnaise and pretty much anything your heart desires!!!
500g organic high quality beef mince
1 onion, finely diced
2 tbsp tomato sauce
1 tbsp BBQ sauce
2 carrots, grated
2 eggs
½ cup breadcrumbs
Salt & ground black pepper
Method
1. Mix all ingredients together in a large bowl.
2. Divide mixture into 12 portions and roll into patties.
3. BBQ burgers on a grill on medium heat for 7-8 minutes on both sides and serve on toasted buns with sliced tomato, beetroot and rocket , mayonnaise and pretty much anything your heart desires!!!
Ingredients (serves 4)
•1/2 cup (130g) mayonnaise
•1/4 cup (60ml) lemon juice
•1 clove garlic, crushed
* Celery, finely diced
... * 1 small radish finely diced
•¼ cup of Parsley, Dill chopped
•Salt and pepper
•1 cup cold mashed potato
•1 onion finely diced
•400g canned brown lentils, rinsed, drained
•400g canned chick pea , rinsed, drained
•3 tbs tomato chutney ( if you can’t find tomato chutney sweet chilli sauce works well).
•1 tbs mild Indian curry paste
•1 egg
•¼ cup of fresh parsley , chopped
•1/2 cup dry breadcrumbs
•1 tbs vegetable oil
•Salt and pepper
Method
1.To make the dressing, place the mayonnaise, lemon juice, garlic celery, radish,and herbs in bowl and mix well. Season with salt and pepper to taste.
2.Place the mashed potato, onion, lentils, tomato chutney, curry paste, parsley, egg and breadcrumbs in a large bowl. Season with salt and pepper. Use your hands to bring the mixture together.
3.Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties.
4.Heat the oil in a large fry pan over medium heat. Cook the patties for 2-3 minutes each side or until golden and warmed through.
5.Serve on burger bun with mayonnaise dressing and your favorite trimmings…YUM!!
The one thing I love apart from cooking is inspiring people to cook my recipes...I love it. I guess I hope my passion transends to that person when they cook...maybe!
Anyway I posted a delicious recipe of a Vanilla Pomegranate Cake. Pomegranate's are in season. so really worthwhile getting out and using some it is a superb fruit and so verstaile not only in the recipe below but with plain yohurt as a topping and SO delicious in whipped cream with crushed vanilla meringues.
Desiree Larner who follows me on facebook and who I worked with at Optus made this amazing cake that I posted on my Laughing Chef Cookery School Facebook Page. She also took some really beautiful photo's. The reason I love her photo's is you can actually see the passion she has for A. Cooking and B.Photography Thanks Desiree really beautiful pictures.(picture below Desiree Larner with Husband Ben and beautiful girls Aurelia right and Isabella left).
Ingredients
200g butter (at room temperature)
... 200g caster sugar
3 eggs
zest 1 lemon plus juice of ½
140g self-raising flour
100g plain flour
½ tsp Good Quality vanilla extract
FOR THE SYRUP
juice ½ lemon (use the other ½ of the one for the cake)
2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
85g caster sugar
½ tsp vanilla extract
1.Heat oven to 160C/140C fan. Grease and line a 20cm loose-bottomed cake tin.
Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
2. To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
3. Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm ...Yum!!!
Don't ask me how she had the time to take these amazing photographs of the Pomergrante cake as well as making the cake. (She has 2 little girls ;Aurelia and Isabella) runs her own business called Unique Effects. Just goes to show you that anything is possible!!!
Check out Desiree's business ..Unique effects on Facebook you will find these absolutely stunning Brooch Bouquet that are all hand made. (pictured below).
Next time it will be all about what to cook for the kids....As I have 2 nephews and 1 neice I love hearing the stories my sister's tell of meal times . I will also be adding some recipes and favourite dishes from other mum's on successful meal times.
Until next time get in that kitchen and have fun!!
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