by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
SSC Newspaper : July 2010
Market report By Bernadette Chua For some, ne dining can be an extremely daunting experience. Creating one of these elaborate dishes can be equally challenging. Now, one ve-star restaurant is o ering to li the lid on this mysterious world. Bacar, a ne diner located at the Pullman Hotel in Sydney Olympic Park, is now o ering diners the chance to learn how to recreate one of its signature dishes -- with a fabulous lunch to complete the experience. Bill Magno, Bacar's executive chef, is conducting a series of master classes where a small number of diners can learn how to prepare meals t for a discerning, international clientele. Magno, who has worked in some of Sydney's very best restaurants, says he enjoys imparting some of his knowledge to enthusiastic home cooks who want to improve their skills. " e best thing about teaching these master classes is that it gets me out of my daily grind," he says. "Running a ve star restaurant as well as catering for the hotel is tough and I have to keep on top of everything. "It's nice to spend time with people, who most of the time, are genuinely interested in cooking and it's nice to see people sit down and enjoy their courses a er they've made them." Response to the master classes has been very positive. Magno says that several customers have come back to a end more classes -- bringing their friends along to share the experience. "We've had three or four regular customers who bring back di erent groups of friends to a end the master classes," he says. A er discovering an early love of food, Magno started working as a kitchen hand at 14. He worked at Armstrongs Brasserie in North Sydney, then became the Head Chef at Black Bird in Darling Harbour You can become a Masterchef SPICE UP YOUR WINTER STAY warm and healthy this winter with a diet rich in seasonable fruits and vegetables. e subtle, sweet onion- avour of leek is ideal for combining with potatoes, eggs and mushrooms, in soups, quiches and fri atas while parsnips, swedes and turnips add a unique sweetness to soups and casseroles. And look out for Savoy cabbages which are are delicious nely sliced and pan fried with diced pepperoni. Snow-white cauli owers are a good source of vitamin C, folic acid and bre. Borlo i beans are also in season -- they're ideal in casseroles and winter soups. In the fruit aisle, check out the new crop of apples, including Fuji, Braeburn, Sundowners and Pink Lady apples. And rhubarb? Fresh, rm, brightly coloured rhubarb is best in the cooler months. Lastly, the arrival of Seville oranges is always good news for the keen marmalade lover. Sue Dodd is the esh produce consultant at Sydney Markets. For more ideas, helpful tips, recipe cards and brochures visit www. sydneymarkets.com.au Strathfeld Scene 17 "It's nice to spend time with people who are genuinely interested in cooking and it’s nice to see people sit down and enjoy their courses after they’ve made them.” – Bill Magno, executive chef at Bacar restaurant FOOD www.ourstrathfeld.com.au INGREDIENTS: 5 whole sweet corn cobs 2 large garlic cloves 6 eschallots 2 sprigs thyme 100grams butter 100ml white wine 300ml double cream 1 bunch chives 1 mud-crab Salt and pepper to taste METHOD: Place the live crab in a bucket of ice water for around ten minutes. Then place the crab into a pot of boiling salted water and cook for approximately 8 minutes, remove the crab and place in to a new bucket of ice water. When cool, pick all the meat and check carefully for any gristle – set picked meat aside. Peel the corn cobs and cut all the kernels from the cob with a chef’s knife. Place all the cob cores in a pot and bring to the boil. Let simmer for approximately 20 minutes. Strain the corn stock and set aside. Roughly chop the garlic and eschallots. In a new pot add the butter, garlic and eschallots and cook gently but without colouring. Pick the thyme leaves from the sprigs and add to the pot. Place 90 per cent of the corn kernels in the pot and mix well stirring for two minutes. Add the white wine and reduce by half. Add the corn stock and bring to the boil. Reduce heat and simmer for 40 minutes, skimming away any scum from the surface. Blend soup and pass through a fne sieve. Add cream and seasoning. For the garnish, sweat the remaining kernels in a little butter, add the picked crab meat and fnely chopped chives. Divide this garnish equally, and place into the bottom of four martini glasses. Pour the soup in front of your guests over the garnish. Executive chef Bill Magno is hosting a series of masterclasses at Bacar. before moving to the Summit; he has been at Bacar for the last 18 months. Combining French and Italian in uences, Bacar focuses on serving the very best and freshest Australian produce. Magno says that he is constantly looking to expand his repertoire of dishes. "I don't have a particular favourite dish," he says. "Most chefs prepare foods they themselves like, but at Bacar we have a range of di erent dishes. I try and o er people something that they will enjoy." Where: Bacar Restaurant, Pullman Hotel, Olympic Boulevard, Sydney Olympic Park NSW 2137 When: Chef Master Class on July 31 Cost: $120, including a four course lunch Contact: Linda Buist for bookings: 8762 1731 bIll’S MuD-cRab SOup MaRTINI SERVES 4