An Electronic Restaurant

Spice Gifts Selection

Congratulation to all Paper Chef winners, yes that's everybody! Since the last Pre-Christmas post left over a week ago, your gifts won't arrive in time before the new year for those outside of Australia. Due to the smaller than expected number of participants, everyone gets a spice sampler, with recipes, bundled with the Spice Magazine. Recipients outside of Australia also get a pack of "Australian Billy Tea" with gum leaves to enjoy while singing "Waltzing Maltida", and perhaps after eating Alanna's Swagman Stew.

Initially the sampler spice packs (from Barbushco) came flat packed to make use of letter air mail to reduce postage and for speedy deliver. The later spice samplers, packaged in cardboard, contain coarsely ground spices and some whole ones. Unless you have a specific request, these sampler packs will be randomly distributed.

Sampler from OzTukka:
Lemon myrtle (dried and ground)
Wattle seed(roasted and ground)
Mountain pepper leaf (dried and ground)
Mountain pepper berries (whole)
Bush tomatoes (whole)

Sampler from Barbushco:
Lemon Myrtle
Wattleseed
Aniseed Myrtle
Dorrigo Pepper
Rainforest Blend

Rainforest Blend is a blend of Lemon Myrtle, Cinnamon Myrtle with a dash of Chilli for Asian style stirfry and curries.

Happy holidays to everyone, and keep safe for the new year where we will battle again for the Paper Chef crown on 6th January 2006. Check for details at Tomatilla towards the end of the December.

Spice Gifts Selection

Paper Chef 13 Judges

After much deliberation over a missing email, the judges are back with the results! The virtual tasting was a lot of fun, but its time to get straight to business and hand the Paper Chef crown to the next worthy winner who will be next month's judge. There are also special awards to recognise the contributions of participants.

Now the obligatory thank-you speech. Thanks goes to...

host Owen of Tomatilla for this great competition
fellow Aussie judges, Saffron (The Food Palate), E (Melbourne), Anthony (Man That Cooks)
John the "Secret Reviewer"
participants from around the world

Paper Chef Super Saver

This category brought a lot of fun. Hopefully it will continue for the following Paper Chef challenges. For some, the simple joy of food is festive, so try these recipes for savings to donate to a worthy cause like Unicef for the Menu of Hope.

Finalists
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
"A very clever use of leftover turkey combined with the given recipes, given a golden touch by the wonderful christmas-y saffron." As they say yesterday's rice is today's fried rice. Nothing says super saver than fried rice.

Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
Fantastic rice based dishes which suit low cost entertaining. The ingredients come from "cleaning up" the fridge which only require purchase of anchovies. "I created all of my dishes by relying on what I had in my fridge or pantry and the required ingredients; the only thing I had to purchase were the anchovies!"

MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
"70% recycled", including use of old risotto, spent frying oil, oil from an anchovy jar instead of anchovies, bulk purchased carrots which come in "10 pounds bag that I only paid 1$". A very hilarious creation which celebrates food.

Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice
"if dim sum's not cheap, it's not doing its job and should be sacked immediately."

Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly
"about $2.50 worth of wine, 2 carrots, 1 small onion, a cup of Arborio rice, some homemade meat broth, a grating of Parmeggiano Reggiano, some olive oil...I'm going to estimate the cost at about $1.00 to $1.50 (U.S.) per serving, depending on how thick you make the towers. That's cheap eats!"

Thomas Burbridge - Taste of the Heat - Texas - Curried Carrot and Rice Soup in Capsicum Bowl, Grilled Pork with herbed Anchovy Mayonnaise
No wastage with an edible bell pepper bowl!

Winner
MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg

Runner Ups
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice

Paper Chef Personality

This category brought out the wittiest writing styles that food bloggers have seen. The judges are still recovering from laughter!

Finalists
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
"Hey, of course I'd like to win the Paper Chef Personality"

Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
"For this entry, I don my best hostess-with-the-mostest voice (can you hear the hospitality-laden drawl?)"

MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
The most hilarious creation!

Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice
"::cough:: Um, penguin meat and fishie mobiles. Do you need to ask?" This was a really tough one, and according to one judge "I wanted to award it to the Fake soft boiled egg simply for the wit of the idea. However, for me the most engaging to read were Mrs D and Chopper. There again I'm a sucker for penguins and people eating them – as well as marsupials. Stephen Cooks was awarded extra points for his appreciation of a good Australian wine that Australians drink."

Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly
"well, I think there's a bit of creativity and wit here"

Winner
Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice

Runner Ups
MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly

Paper Chef Nutrition Genie

This category is about healthier choices and making the meal look and taste good for fussy eaters.

Finalists
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
"It's pretty healthy. Very low-fat!" The judges agree: "Even though it is fried rice, her cooking style and presentation makes it look like something light and healthy."

Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
The low GI basmati rice pudding with butter sauce served separately seems healthy.

Lady X - Experiment in Writing - Ontario - Crawfish Saffron Rice Stack, Macadamia Terrine, Lamington
Use of brown rice and beer steaming.

MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
"I’m sure kids would love to eat carrots this way"

Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice
"...the phrase "eat veggies, less salt, less fat" do not belong in the same kitchen, but with Asian food he makes an exception. On the Chopper Health Scale, I'd give these dishes a solid 8.5."

Rachael - Fresh Approach Cooking - Los Angeles - Carrot-Rice Canapes with Anchoïade
Mostly carrot and rice, and best of all not cooked in oil! Only small amounts of healthy olive oil in the pistou and home-made mayonnaise which are minor components of the dish. Considered this as a salad in disguise!

Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly
"this is about 95% veggie (small amounts of butter, gelatin, cheese, egg and something I think they use in processing wine make it not vegan)." Also noticed was the low sodium salt used in the home-made stock.

Thomas Burbridge - Taste of the Heat - Texas - Curried Carrot and Rice Soup in Capsicum Bowl, Grilled Pork with herbed Anchovy Mayonnaise
The grilled lean pork with soup from a home-made stock makes a healthy meal.

Winner
Rachael - Fresh Approach Cooking - Los Angeles - Carrot-Rice Canapes with Anchoïade

Runner Ups
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice

Paper Chef Prestige

This is where participants get a chance to make their entries look as good through styling, presentation, and plating up. Photographs are not necessary in this category, however they do help visualise the descriptions. The blues, especially in the serving ware, create a cool, ocean feel which makes the dishes appealing for eating in hot weather.

Finalists
Anne - Anne's Food - Stockholm, Sweden - Fried Rice with Turkey and Saffron
Yellow theme (bell pepper, saffron) on a pale blue plate giving a Christmas feel.

Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
Lovely atmosphere created with candles, beautiful serving ware and an elaborate table cloth with reminiscence of Persia. "I did set the table in proper holiday fashion. And, see how spotless my plates are? At least I pay attention to directions". This is the only entry which remembered to wipe the splashes!

Lady X - Experiment in Writing - Ontario - Crawfish Saffron Rice Stack, Macadamia Terrine, Lamington
A stack is a great way to serve expensive delicacy as it makes the serve look much larger.

MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
Attractive orange "yolks" contrasted by green coriander garnish

Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice
A very impressive presentation of anchovies leaping out of siu mai. A lovely blue serving plate contrasts well with the orange of the carrot and the shrimps. The use of a scallop shell as a serving dish promotes a seaside atmosphere, while a can of beer adds an Australian feel, and definitely makes the meal appealing in 45 degrees Celsius.

Rachael - Fresh Approach Cooking - Los Angeles - Carrot-Rice Canapes with Anchoïade
Spectacular red carrots add sophistication to these dainty canapés, with a green leaf as added interest, overall a Christmas effect

Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly
A beautiful and colourful tower with the special touch of carrot knot and sage leaf. The styling shows Stephen expertise in elements in architectural design: "the architectural nature of this preparation sort of lends itself to a clean, geometric presentation, which I did rather pleasingly (according to me) and it doesn't look too much like a hockey puck so... The colors are nice, too, don't you think?"

Thomas Burbridge - Taste of the Heat - Texas - Curried Carrot and Rice Soup in Capsicum Bowl, Grilled Pork with herbed Anchovy Mayonnaise
Not only a functional bowl out of capsicum, but edible! Lovely use of green and red, traditional Christmas colours as well as blue, an Australian Christmas colour often used for a cooling impression of the ocean, especially useful for meals in hot summers.

Winner
Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice

Runner Ups
Rachael - Fresh Approach Cooking - Los Angeles - Carrot-Rice Canapes with Anchoïade
Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly

Paper Chef Supreme

Finally, the announcement of the next Paper Chef Champion, that everyone has been waiting for. Nine great entries, all drool-worthy and all equally worthy of the the champion's title. Four judges and one tie-breaker came up with 4 different answers but.....
.....whose cuisine rules supreme?

Finalists

..... and the winner is.......

Winner

Mrs D and Chopper - Belly Timber - Shaw Island, Washington - Siu Mai and Fried Shrimp with Rice
"Its got the prawn/ shrimp factor and leaping fish. The presentation was fabulous."
"Mrs D and Chopper are my choice here even after deducting points for stereotyping that we drink Fosters. Victoria Bitter please!"

Runner Ups

Culinary Bookworm - Weekly Dish - Baton Rouge, Louisiana - International Cocktail Party
"I was really impressed with the whole creation, especially the drunken rice cakes. This was the only one that felt festive to me and I wanted to eat it in 45 degree heat."

MagicTofu - Slurp and Burp - Ottawa, Ontario - Fake Soft Boiled Egg
"It's the most original and innovative entry, besides, I like the spices and taste!"
"I just thought it was really funny!"

Stephen - What's for Dinner - Anchovy Sage Risotto and Carrot Cake Tower with Shiraz Jelly
"Hats off for those lamb chops, love the pink doneness. I grew up imagining that they had to have a dusting of charcoal over them and be chewy. Shiraz/ Cab Sav(aloy) it's as Aussie as it comes and they're actually not mad at Mad Fish which is disappointing." This entry is noted as the one which best integrates the 4 ingredients: "Used all ingredients superbly."

Special Mention

Rachael - Fresh Approach Cooking - Los Angeles - Carrot-Rice Canapés with Anchoïade
"Fresh and light, just what we need for Christmas in Australia"
"The healthiest and the freshest with the use of olive oil"

..... and now the special awards>>

Note: South Park style cartoon characters created using "South Park Studio 2".

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An Electronic Restaurant

Sunday, December 25, 2005

Family Christmas Feast

Christmas Desserts for Kids

We Cooked Them Ourselves!

Christmas 2005

Saturday, December 24, 2005

Italian BBQ Lunch

Friday, December 23, 2005

Dreaming of a Black Truffle Dinner for Christmas

Thursday, December 22, 2005

Wattleseed Biscotti

Monday, December 19, 2005

We're here!

Saturday, December 17, 2005

Paper Chef #13 - Spice Gifts

Thursday, December 15, 2005

Paper Chef #13 - Golden Spice Award Ceremony

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