CHEF-EXPLORER

2011-11-10T20:36:00.001-08:00

AND...Coming soon. Any body want to travel and eat your way around the world? Chef-Explorer Tours are on the way with A Taste of Britain 2012 under development!

2011-11-10T20:35:00.001-08:00

Calling all you Chef-Explorers out there! I cannot believe Christmas is only 6 weeks away and I am well behind schedule writing the second book in the'Chef-Explorer Series'! So a special festive price for those who still want to purchase 'A Taste of the World' (= book 1-see website for details). You can order from my website for signed copies at the SAME price as Australian residents, therefore I pay the extra postage if you are far away from Aussie, and not you!
Go to www.chefexplorer.com.au for full details. Meanwhile, anybody seen Santa yet, I need to work on a good postage deal.!!

2011-11-04T03:27:00.000-07:00

CHOGM 2011, just finished in PERTH, Western Australia, and the State did a fine job of Hosting. I went to the 'Aussie BBQ' on Saturday with me youngest lad, and yes, we saw the Queen as the Motorcade drove past, and yes, we indulged in a sausage from 'The Barbie' -Aussie style sat on the Esplanade looking over at the Swan River under a light blue sky. But what struck us the most was a reminder of how really beautiful our city is and yet it was still such a laid back morning WA style! And you know what? Even the Queen of England agreed, because she said so in her speech! A grand way to start the week-end!

2011-09-24T00:32:00.001-07:00

The final cookery class for this term with Polytech West was a Scandinavian Smorgasbord. I had to get this right as I am married to a Dane! The Frikadeller -Danish Meat balls went down a treat, and so did the Pickled Herrings. Mind you I did not pickle them myself you understand, an ancient art-form, instead one has to purchase from Ikea! But we did make our own Rye bread.Only thing missing was the Akvavit to wash it all down and some certain old Danish Uncles to tell us their rather ancient jokes! See "Danish Pickled Herrings and Uncles!" story in my book and you will know what I mean!!

2011-09-06T02:38:00.001-07:00

Last weeks Chef-Explorer cooking classes finished with a very winter warming Moroccan Tagine, with lots of chilli! Spring is definitely in the air here, in Western Australia , so it is time for my 'Thai Beef Salad'.Thai cuisine includes the great flavours of lime juice (sour), fish sauce (salty), Palm sugar (sweet) and of course Chilli (Hot) again! Which will also go in the very 'more-ish' 'Prawn and Corn fritters' as a starter.
All this chilli is just an excuse for another cold beer really!!

2011-08-23T03:39:00.001-07:00

Just been down to my local Oriental Food store to stock up on ingredients from Malay, Vietnam and Thailand ready for tomorrows class on Malaysian cuisine. Including a delicious but HOT 'Thai Sriracha Chilli Sauce!" 2 more recipes from my book, inc the authentic 'Nasi Goreng' and the tasty 'Malaysian Chicken Curry'. For those Chef-Explorers who purchased the book, but are not 'Down Under' , this is your chance to ask any Q's, whilst I am HOT!..Well,. I just tasted the Chilli sauce for one thing!!

2011-08-15T21:36:00.001-07:00

Chef-Explorer
‎'A Taste of the World' cooking course has at last started in me 'hometown' of Ellenbrook! I took the team on a journey to China last Wednesday evening for some extremely tasty 'Chinese Chicken Wings' (which my son Jamie polished off later, with a 'Yum'!) Then off to Germany for a winter warming Goulash. Nice bottle of Red later to wash that down. British Isles this week folks, off to Yorkshire and Devon!

2011-06-10T22:06:00.000-07:00

The Chef-Explorer has been well busy back teaching full time Commercial Cookery students in Perth 2011, so as to earn my 'Bread & Butter' so to speak!
However, I have also been busy setting up my Facebook page, rather than blogging, presenting more 'Taste of the World' Events, creating 'Chef Explorer Tours' , improving my website and generally promoting book 1.
Its all go you know!
Now I have all that in place, I can get back to Writing Book 2, Bren's Blogs and scrawling my observation on the odd Facebook wall.
Talk soon!

No MONKEY BUSINESS!!

2010-10-23T22:38:00.000-07:00

ANY MONKEY BUSINESS AND I WILL EAT MY HAT!

Ok, lets start with Bali, below is a story I just sent to my local 'Swan Magazine' of whom I regularly write for:

The Chef- Explorer has been concentrating on some major field work in 2010, by getting out there and exploring the world’s culture and cuisine. I need to keep my knowledge updated! So, in July I took the Murphy family to explore the villages and cuisine in Bali, and in August I travelled alone to check out a new country for me -Portugal. And in the process, joined forces with my old schoolmates who also travelled from around the world for a rather grand 50th birthday reunion!
However, more on that next month, first let’s go to Bali, where I am aware that the majority of folk in Australia have ‘Well Done’ Bali like an overcooked steak on the Barbie! But have you really explored the wonderful cuisine?
We kept well away from Kuta, preferring to stay up in the more spiritual village of Ubud. What a wonderful place, (although there are too many tourists there now too!)
The food was ALWAYS excellent even in the cheapest Warung (Restaurant). My boys love ‘Mie Goreng’, the packets of instant Noodles that you can buy, like a cheap six pack from all our local supermarkets, and nowadays, even cook them themselves! In Bali one can often indulge in the real thing, but immersed in the freshest of ingredients which really gave the dish such zest and at $3 for a main course, it is still as cheap as chips!
I also put myself on a day’s cooking course at the ‘Bumi Bali Cooking School’, so as to learn about Balinese cuisine first hand, from a Balinese Chef! Six scrumptious courses later and a rather ‘Life really is wonderful’ pathetic grin on my face I emerged from the class and happily waddled down the rather narrow street!
The highlight of my visit was an organised special ‘Chef-Explorer Tour’ so we could see the Hidden Bali with a Foodie theme.
Now my folks reckoned this rivalled our Great Barrier Reef adventure in 2009. We explored the real wholesale food markets, walked through the ancient rice fields, exploring Vanilla and coffee Beans, spices and the inevitable Banana tree. It was hard going, and well off the beaten track but we eventually rested with a local family who had farmed there for many generations. Their unplanned hospitality included climbing a tree to crack open a Coconut for a refreshing drink straight from the shell, followed by grinding their own coffee beans for the best coffee we have ever tasted! One cannot get any fresher. To round off a great day, the skies proceeded to remind us the Monsoon season is still running late, so the old Matriarch of the family emerged from the bush with huge Banana leaves to make a great Umbrella each ..wow, freshly made Umbrella’s too!

We also just HAD to explore the famous Monkey Forest. I had already instructed my children to behave themselves and ‘No monkey business” when we were out on our prior cultural tour. Now it became more apparent ‘You Cheeky Monkey’, is also an apt line in the forest in Ubud, as you can see below, one of them tried to eat my hat!

Next month, I will be in Europe, in search of Spanish and Portuguese Tapas in view of escorting future ‘Chef-Explorer’ tours there in the future. So, watch this space. Bon Appetite and Bon Voyage!

BALINESE AYAM (CHICKEN) SATE

This month’s recipe, is an authentic tasty Indonesian Sate stick but giving you a choice of upgrading ingredients using chicken breast and simplifying the sauce using peanut butter, or use mince which we used in Bali to wrap around the sticks.

Authentic Sate Ayam on Lemon grass stick

4 Chicken Breasts, skinned, cut into 1 inch / 2.5 cm cubes OR for a cheaper and more authentic recipe use your choice of mince meat
3 Cloves of Garlic, crushed
3 tsp Soy Sauce
5g chopped Galangal (use Ginger)

SATE SAUCE

1 tablespoon Peanut Oil
1 diced Onion
2 cloves crushed Garlic
5 large service spoons (400g) Peanut Butter
60 ml Soy Sauce
2 tsp Palm (or brown) Sugar
5g chopped chilli
100 ml Coconut Cream
400 ml Water approx

METHOD

1. Marinate Chicken in Garlic , Soy Sauce and ginger for 30 minutes

2. For the sauce; sweat the Onions In the Peanut Oil, then add Garlic and Chilli and fry for a few minutes

3. Add the Peanut Butter , Soy and Water and simmer gently for 20 minutes

4. Meanwhile, skewer the pieces of Chicken and place under the grill or on to a Char-grill. Keep the marinade.

5. * Now If you use minced meat, it will absorb the marinade, and you will have to mould the mince around the sate stick like in the photo above. If the mince is too dry then well mix in some raw egg,This will help it bind.

6. Meanwhile, finish the Sauce with the marinade juices and Coconut Cream and simmer a further 10 minutes.

7. Serve the Sate Ayam sticks on a bed of Rice with a little Sauce over them and the rest served separately

8. * For an Aussie touch Garnish with whole or chopped Macadamia Nuts

Cheeky Monkey! My Chef-Explorer hat still has the bite marks!

The Chef-Explorer learning how to cook Balinese cuisine

If you want more of ‘A TASTE OF THE WORLD’ from The CHEF EXPLORER, check out Brendan’s book, on his website at www.chefexplorer.com.au.

The Return of the CHEF-EXPLORER

2010-09-14T02:47:00.000-07:00

The Return of the Chef-Explorer</strong>
I’m Back!
OK, ok I know I have not been a great Blogger or Blagger for that matter. I take on too much, and I have to admit that I have been working, partying and travelling too hard in the last 2 months! The reason being that I have just reached the milestone that is 50 years young! So, I have out and about Exploring the delights of Bali, Portugal and Spain, to update my cultural knowledge don’t ya know. Well somebody has to do it!
So now a more realistic Murphy will deliver a monthly blog regarding the adventures of the ‘Chef Explorer’ which will be posted at random as the month unfolds. Watch out for Travel Tips & links, Life Musings, Recipes, Food and Nutritional Tips, Philosophical observations, Life Musings (have I said that already?), Culture, Music, Sport and whatever mad ideas come to mind! “Oh No!”says Mrs Murphy,
“Do you really want to inflict them on the world..,? Yes, why not, the world is mad enough. I assure you, they will be informative and if ya love to travel, cook, explore culture and question a lot, then I’m your man!
On the MENU in the next few Blogs are:
 UBUD in BALI, with me Murphy Clan exploring the Hidden Bali and a Cuisine that NEVER failed to deliver! So much so, I had to put myself on a Balinese Cooking Course! Yum!
 Back to EUROPE, to Porto, one of the most beautiful Cities I have ever explored and an old mate school reunion, that proves old friendships never die!

2010-05-14T20:57:00.000-07:00
The Chef-Explorer Brendan Murphy is teaming up with Maggie's Markets to show you how to make a few tasty Winter Warmers including a Tantalizing Moroccan Tagine using only local ingredients from WA.
Free Tastings at Maggie's Tasting Shed next to Edgecombe Brothers Winery on Gnangara rd, Ellenbrook in The Swan Valley.
Sunday May 23 2010, from 10am -1pm.
Come along for a Taste of the World!!

SPECIAL OFFERS

2010-05-05T19:58:00.000-07:00
SPECIAL OFFERS

History of Food 2

2010-04-20T22:11:00.000-07:00
Ancient Mesopotamia and Egypt and the domestication of animals for food

Continuing from my last blog, we are around about 10-12ooo years ago when man had sttled in the Middle East. Bear in mind of course, that Homo Sapians were roaming all over including Australia over 40,000 years ago, but they had not settled in one place and harvested crops and raised animals. Once the harvest of crops started, the domestication of animals came next. Dogs had always been 'Mans Best Freind' since the Stone Age, but now they bred Goats, Sheep and cattle. Pigs were very common in ancient China (Think 'Sweet and Sour Pork!')

In Ancient Mesopotamia the Sumerians flourished buiding the first city at Jericho. This region became known also as the 'Fertile Crescent' and ran from the Nile Delta through Palestine to Lebanon and the hills of modern Turkey and East to the highlands of Iran. Nowasdays, this region is very dry, but 10,000 years ago it had great rainfall and fertile soil.

Now, about 9000 years ago, those clever ancient Sumerians created the first civilization around Jericho and they developed quite a varied cuisine, as besides harvesting wheat, barley and millet, they also grew lettuce and cucumbers and garlic, chickpeas, beans and lentils, which are still synonymous with Middle Eastern Cuisine
They also ate the goat, mutton and pork and it has even been recorded that the rich ate some beef.
The interesting thing also was women started to brew the first Barley Beer, in fact most of the grain went into making it , as a Beer connoisseur I can seriously relate to that, I mean no Tea or coffee in them days, wine came mush later, and water was often contaminated by animals. So get the beer on the go ladies! Whilst we blokes fry the fish downtown. Old Testament records that Abraham and his fellow blokes sold Fried Fish in town.
Also interesting was how bread was first made especially in Ancient Egypt. It was unleavened like pita bread, but the theory goes that somebody used beer instead of water, then must have rushed off to build a pyramid, ( no proof, sorry, my joke...Prooving of bread etc...oh, never mind!) on return the dough had doubled in size and hence our risen bread was invented!
More next week!

Sowing those Seeds!

2010-04-03T01:43:00.000-07:00
A HISTORY OF FOOD Part 1

OK, Folks ready for some history? Reason I called this blog 'Seeds' will become apparent.

Mankind had spent many a thousand of years evolving, and in doing so had survived a couple of very cold Ice ages,brrr! Man had to forage, roam and hunt and keep on moving with the seasons. And of course this is still true with many nomadic peoples around the world.Then about 12,000 years ago a Revolution started and it is rumoured that it was the womenfolk who started it! (The blokes started revolutions too, of course, but they were usually Wars!!).

My fertile imagination reckons it went like this:

While the guys returned from hunting, (or in much later years, from the Pub!) the ladies were waiting, hands on hips, saying with undisguised impatience 'hey, guys , isn't it about time we stayed in one place to live? I mean we (clever females as always) have worked out that if we plant the seeds of all those berries we have been gathering for years, they will grow more fruit and other food!'

The guys did not understand at first of course, and just grunted and went back to the hunt. But the women folk persisited and soon harvests grew. The blokes, ever practical started to Irrigate the land , so they had to settle by a river and soon the first cities evolved around the Middle East, then a bit later in India, China and Middle America. All significantelly springing up along great rivers like the Tigris, Nile and Ganges etc.
Each region gradually developed its own major crop. Wheat and Barley being the first in the Middle East and Rice and Millet throughout Asia. In Mexico, about 8000 years ago they began to cultivate the first veg that still sustain them today, Corn, beans and squash.

Next week: Ancient Mesopotamia and Egypt and the domestication of animals for food.
See ya and Happy Easter1

EASTER BISCUITS

2010-03-27T02:21:00.000-07:00
I intend to get the hang of this Blogging business, and recite a regular weekly blog. Honest! Just too busy Cooking!
ok, coming up for the next few months will be a Blog with 4 short parts.
1.The History of Food
2.Chef-Explorer Events or Book development
3.A Day in the Life ( Down Under Mate!)
4.The Thinker

Until then, its nearly Easter so here is my recipe for Easter Biscuits just published in my loval community paper.
PS. I have just melted some real Belgium chocolate for a sauce...Yum.....!

Autumn is here and in the southern hemisphere brings the Easter Holidays with it. So here is a traditional biscuit to nibble on with a cuppa! Just remember when you are making any pastry or cake, the freshness of the flour and eggs will affect the final product. So, if a dough is a little too wet, add more flour, if too stiff, soften with a little milk, to required consistency.

EASTER BISCUITS

350 g plain flour
Pinch of salt
Pinch ground mixed spice
175 g butter
175 g sugar
1 egg
60g currants
25g chopped candied peel
1 egg white
Castor sugar

Method

Sift the flour, salt and spice together.

Cream the butter and sugar and work in the egg. Add the currants, peel and the flour mixture and work together to a fairly soft dough. It should still be stiff enough to roll out.

Roll out thinly and cut into rounds with a large biscuit cutter.

Put on a greased baking tray and bake in a moderate oven (180c) for 10 minutes.

Whisk the egg white lightly and brush over the biscuits. Sprinkle with castor sugar. Return to the oven for 2 minutes.

Lift off carefully and cool on a wire rack.

For more great recipes from The CHEF EXPLORER, check out Brendan’s book ‘A TASTE OF THE WORLD’, on his website at www.chefexplorer.com.au. Or his weekly Blog at http://chefexplorer.blogspot.com

Brendan Murphy also presents THE MUSIC EXPLORER SHOW on RADIO ELLENBROOK 88 FM from 5-7pm every Friday. This time exploring the History of Pop Music and up to the 1970’s. So tune into your truly local station, and pour yourself a glass of Swan Valleys finest whilst listening to some great music from the ‘Glam ‘70’s!

What is Chef-explorer?

2010-03-05T19:10:00.000-08:00

Excuse me if I am new to this blogging business, so I will learn as I go!

Since I published my first book and presented myself at a few book events to read a story, I often get the big Q, like Who, What is Chef -Explorer? Hmmnn, good question. Well to cut a long story short (and that can be hard for me, once I get going, believe me! Ask my students!), it and I am a combination of being a Traveller and a Chef. Thats the simplist definition. But its more about Exploring the Culture as well as the Food and that can open all sorts of exciting possibilities from exotic ingredients, adventure, music and even some mind boggling philosophy!

Over the last 30 years I have kept diaries, and even with my first book, I have not even touched the surface of them yet. So expect many an entertaining Tale to come.

Ultimately the aim of Chef-Explorer is to get families and especailly kids sat around the table But also link to local suppliers and seasons, protecting the envirionment in the process. Lets all do our bit for our World. This blog is only the beginning, so jump on board and come exploriong with me!

2010-01-29T20:15:00.000-08:00
COME AND JOIN THE CHEF-EXPLORER IN A TASTE OF THE WORLD!

This weeks ingredient and recipe is:

AVOCADO

This pear shaped .tropical fruit is famed for its soft luscious and creamy flesh and is highly nutritious. It is an ideal summer salad ingredient and marries well with Shellfish.
Originating in Mexico & South America, it has been part of the ancient Aztec menu before the Spanish arrived, who then introduced it to Europe. Though there are only 3 basic categories of avocado; Mexican, Guatemalan and West Indian, they have been crossed to produce over 500 varieties worldwide!
It’s best to buy firm and let ripen at room temperature. To prepare, cut lengthways and gently remove the stone with a large knife then scoop out the flesh with a large service spoon.
Serve simply sliced with a Vinaigerette or Mayonnaise, or make my Mexican Guacamole Dip.

GUACAMOLE

2 mashed avocados
2 cloves chopped garlic
100g diced onion
1 tablespoon lime juice
2 tablespoon s olive oil
Salt & pepper

1. Mix together the oil, juice and seasoning.
2. In a boll toss the other ingredients then mix in the dressing just before serving.
3. Serve as a dip with vegetable batons and corn chips.
4. Variation –add some diced red capsicum.

2010-01-03T22:11:00.000-08:00

HAPPY NEW YEAR to all you potential CHEF-EXPLORERS out there!

Have you kept to your resolutions so far?!

Thought about making a really important positive resolution for your kids? What about getting them...SOMEHOW.. to eat healthy?!

That's my resolution too. Not just my own kids, but anybody who will listen! You know, it is so, so imperative to get REAL food into your children as they are growing, and especially for Brain development. More so NOW because of all the rubbish food around. However, I know, I know...we have to make food apt and interesting!!

Interested?

Then check my Nutrition and Events page and E-mail your thoughts. For example, if you are not local in Western Australia, an online cooking course could be the way to go, all I need is a committed class of parents...and kids!

2009-12-17T18:37:00.000-08:00

I would like to thank all the great people who made my first ever Book launch a great success!
It was a wonderful experience and a very tasty STARTER! I am looking forward for many more MAIN COURSE Events in 2010!
Watch this space! Meanwhile, have a wonderful Festive Season and remember...EAT, DRINK and be MERRY!

A TASTE OF THE WORLD

2009-11-06T23:17:00.000-08:00
Chef-Explorer Brendan Murphy has been writing for his local papers and magazines in Western Australia for over 5 years now and has at last written a book. A prolific diary writer ,Traveller, Chef and TAFE Lecturer for the last 30 years, Brendan has put together his first book of a planned Series.

Under the name Chef Explorer, a whole series of books are planned including titles like ‘Chef Down Under’, ‘Chef on the Piste’ and ‘Chef For Starters’ all containing true stories about his experiences as a chef in different parts of the world, in a format not unlike the James Herriot Vet series of old.The first in the Series is entitled simply ‘A Taste of the World’, a collection of true short stories, recipes and a cultural history of each country, which will hopefully act as a Taster for the whole series and is targeted for the whole family to read, enjoy and cook up a storm.

For further information on Chef Explorer Events in 2010, phone or e-mail Brendan on:
0418 445508 or 9297 2804 chefexplorer@gmail.com

If you cannot make the launch, you can order direct from Brendan on his website at
http://www.chefexplorer.com.au/ Book cost $22.00 Australia wide & P &P. For International you can order direct from www.lulu.com