Rick Stein Thrills Perth Fans
It is not everyday, Perth gets a an internationally acclaimed seafood guru and personality like Chef Rick Stein. Food loving fans enjoyed a close encounter with Chef Rick at an exclusive book signing held on 28th March 2011 at Kailis Brothers, Leederville, surrounded by the best seafood available in Western Australia.
Very fresh NW coral trout with red eyes.
Eager fans, each with multiple copies of Rick Stein's Far Eastern Odyssey, queued for pole positions to win tickets to Chef Rick's show in Perth, on 29/3/2011 and 30/3/2011, at Burswood theatre.
With such a queue, and an over-zealous media contingent, including the 2-minute Noodle Cook, Chef Rick was snowed under with signing. For over half an hour, the queue continued to grow as new fans arrived.
Chef Rick signed with speed, wishing the pen was motorized.
Chef Rick was charmed by his fans. His most devoted fan, who requested a photo with Chef Rick and a kiss, planned to attend the Perth show, as well as travel to Chef Rick's restaurant at Padstow, Cornwall. The people in the queue were envious!
Chef Rick gave seafood tips.
The 2-minute Noodle Cook, as luck would have it, was no match for the journalists and their sophisticated equipment, and was beaten by the clock, when the parking meter expired, to get to the front of the loooong queue to meet Chef Rick.
However, not all was at loss, as on hand to pay tribute to Chef Rick, were Perth identities, Chefs Sophie Budd and Sunny de Ocampo, about to launch Taste Budds Cooking Studio. Chef Sunny choice of cookbook, like most of the fans, was Rick Stein's Far Eastern Odyssey. Here is a recipe from Taste Budds, Quick Chilli Crab Pasta:
(Serves 4 as a main)
You will need:
400 g pasta
4 tbsp olive oil
2 cloves garlic, crushed
1/2 red chilli, de-seeded and thinly sliced
400 g fresh crab meat
the juice of and zest of 1 lemon
salt and freshly ground black pepper
1 bunch Italian parsley finely chopped
Method:
Boil the pasta in rapidly boiling salted water. In a big based pan heat the olive oil, fry the garlic gently for a minute, add the crab, chilli, lemon zest and juice. Add the cooked pasta when it is al dente (still with a little bite). Finish with the parsley and a little drizzle of olive oil. Serve with Salad. (For a recipe to make fresh pasta checkout our website.)
Local Western Australian river crabs from Kailis Brothers, Leederville are perfect for the dish.
Chef Sophie Budd is a Jamie Oliver chef. Sophie arrives from Cornwall and has over thirteen years experience as a chef in restaurants and cafes in England and in Perth. Sophie is extremely well qualified, having been a Training Chef at Jamie Oliver's Fifteen Restaurant in Cornwall where she trained the apprentices in all aspects of commercial cookery. She has also worked with celebrity chef, Rick Stein at his seafood restaurant also in Cornwall.
Chef Sunny De Ocampo comes from a family of restaurateurs in the Philippines. He migrated with his family to Western Australia, where he joined Perth’s Parmelia Hilton as an apprentice, and before long, became Head Chef at the Hilton’s Globe Restaurant. He travelled extensively, where he finds inspiration for the international flavors in his cooking. Sunny promotes his "eatgoodlife" philosophy, of healthy eating in a fun environment, through cooking shows and classes, cookbooks and magazines.
For cooking lessons with Chefs Sunny and Sophie, including seafood after Rick Stein's Seafood Journey, check out the following cooking schools:
http://www.thecookingprofessor.com.au
http://www.uppercrust.com.au
http://www.kitchenwarehouse.com.au
Posts
