Dear Friends,
Please join us this coming Thursday for the opening of Chris Fraser's latest body of work called young at heart.
You will be sure to be engaged by Chris's humorous, colourful and quirky characters that appear in hand-coloured lino cuts or works on canvas using mixed media.
We hope to see you there.
Donata and Stefano
“I’m extremely happy to help this organisation continue to achieve its goals with this donation."
Photo courtesy of Mildura Weekly- Vinnie Rodi
Read more here
http://www.milduraweekly.com.au/2011/10/28/stefanos-100000-gift-to-chances/
The Paul Newman Foundation asked me to nominate a charity of my choice. I choose Mildura Chances for Children which will now receive $100 000 to allocate to local students! I am one of 10 Australian Chefs who were asked the same question. This means that 1 Million dollars will now go to charity. Watch my recipe on The Kerry Anne show next Monday at 9.45am
Read the full story here. http://ow.ly/7bqzX
Carp is very tasty but also very bony.
When you catch a large carp, let it die, and slit its throat and hang it from a tree to drain the blood
It is best to use the meat around the rib cage, as here the bones are visible and can easily be removed. There's a nice bit of meat around the rib cage of a larger fish, so do not bother with anything small. The bones are concentrated from the end of the rib cage to the tail, so do not bother with that part either.
Once the meat has been freed from the ribs, dust it with flour and fry in a combo of butter and extra virgin olive oil. The flour and the fat will form a creamy sauce - much as veal scaloppine - by de-glazing with a little white wine or stock. Add a few desalinated capers, adjust with salt and pepper, dust with chopped herbs - chives, tarragon or parsley - and serve with minted peas, straight out of the freezer pack - nothing wrong with those baby ones.
Hope you enjoy it. Please post a comment or post a photo if you try this out.
Ciao
Stefano
