Saturday 8th September, Murdoch University 9.00am to 4.30pm (Kim Beazley Lecture Theatre and Bush Court. Car Park No 3, Off South St.)
Sponsored by the Kids Health Alliance, the Healthy School Canteen Expo provides a forum for canteen managers, parents and the community to discuss healthier options for canteen menus. The 2007 expo will focus on the benefits of providing ‘real’ foods and drinks, free from problematic food additives. Bookings can be made by phoning 9276 6966 or email info@thermomix.com.au
$25 Full Day (pre-paid), $20 Half Day (Pre-paid morning or afternoon session), $30 Full Day paid on the day. Fee includes ‘Handy Hints for Running a Bright Green Canteen’ Expo booklet with menus, hints, tips & recipes.

Posted by kate at 8:59 AM | Permalink

Nutritionist and author of 'Changing Habits, Changing Lives', Cyndi O'Meara is presenting two classes in Perth.
On Sunday 9 September from 2 - 4 pm she will be preparing recipes adapted from the Changing Habits, Changing Lives cookbook using Thermomix ($15 per person).
On Monday 10 September from 7.30 - 9.30pm Cyndi will discuss overcoming health challenges to live a healthy, high energy life. Cyndi believes that chocolate can be good for you, coffee is not so bad and cheating and eating yummy food is all part of a good balanced diet ($20 per person).
Head to the FJ Clark Theatre, P Block, QE2 Medical Centre (cnr of Monash Avenue and Hampden Rd, Nedlands - carpark 3). Bookings can be made by phoning 9276 6966 or email info@thermomix.com.au

Posted by kate at 1:45 PM | Permalink

Haven't made this yet as we're a bit busy getting Spring off to the printers but we've visualised this recipe from Harvest in North Fremantle's Damien Bolger as most likely fabulous. Damien's up for the 2007 Lexus Young Chef of the Year this Monday night, so fingers crossed.

The crème brûlée was the only fixed part of the competition and the Celeriac Apple Crème Brûlée with Walnut Brittle Shard was Damien's interpretation. (let us know if you try it)

Damien's Celeriac Apple Crème Brûlée
1 large bulb celeriac
3 apples
500ml cream
8 egg yolks
125gm sugar
1 pod vanilla
150ml milk

100 gm walnuts
200 gm sugar

Dice the celeriac into small pieces and cook down in 150ml cream with vanilla pod until cream has reduced and celeriac is tender. Puree in the bamix until smooth.
Add fresh apple and a touch of lemon juice and puree again.
Strain through fine sieve, add to milk and rest of the cream and bring to simmer.
Whisk together egg yolks and sugar until pale. Add milk and cream to yolks, strain then place in ramekins. Cook in backing dish at 100°C for about an hour (check after 45 minutes).
Caramelise sugar in a pan over low heat until melted and golden brown, add crushed walnuts nuts and pour over baking paper really thinly, let cool then crack into chards.

Thanks to the Australian Egg Corporation for sending this through

Posted by anthony at 11:54 AM | Permalink