May 24, 2015

Home Food and Design Weekend #hfdweekend

The Home Food and Design Weekend was held in a large marquee outside St Mary's cathedral this weekend. Finding out about this free event via Instagram only days ago, yesterday I checked it out.

Hosted by several well known Australian food and lifestyle magazines, the inside of the marquee contained two stages for food and lifestyle demonstrations and several stands including a Robert Timms stand serving complimentary coffee.

Arriving just in time for the second cooking session of the day, Fran Abdallaoui, The Australian Woman's Weekly food editor demonstrated how to cook beef bourguignon and creme caramel. She also shared the below tips, for cooking these dishes:
  • If you can't find gravy beef when cooking beef bourguignon chuck steak can be used.
  • To prevent your beef from burning, don't coat your beef in flour before cooking, instead add the flour to your pan as you are cooking your onions.
  • To remove crystallisation that may occur whilst melting the sugar for your creme caramel, brush it away with a pastry brush which has been dipped in water.
  • To easily remove your creme caramel from its baking tray, run a wet paring knife around the side of a tin. Place your plate flipped over on top of the tin, than careful flip the tin over, allowing your creme caramel to fall directly onto your plate.
Overall it was an enjoyable morning, the cooking demonstration was informative, the Robert Timms coffee was good, the food samples yummy and the goodie bag contained some great items.