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SSC Newspaper : November 2010
12 Strathfield Scene FOOD "For Mossy cooking is an escape from being in the Homicide Squad and for myself, it is a creative outlet from being a lawyer.” --Gabe Moss, celebrity chef and one half of Mossy and Gabe. november 2010 By Bernadette Chua The dynamic cooking duo of Mossy and Gabe from the Channel 7 series My Kitchen Rules will be passing on some of their cooking wisdom at the Sydney Markets over the next few months. Ma "Mossy" Moss and his wife Gabe, from Baulkham Hills, have signed up to present a series of cooking classes at the markets every Saturday morning. Classes run from 8am to 2.30pm and cost $90. e likeable couple say that cooking is a great distraction from the everyday pressures of holding down demanding jobs and raising a family of six children. "Mossy is a cop and I'm a lawyer," says Gabe. " We love to entertain. For Mossy cooking is a release from being in the Homicide Squad and for myself it is a creative outlet from being a lawyer." Gabe says the duo has already conducted six classes at the markets -- and is pleased that so many participants are coming back for more. "We were asked by some guests at a dinner party that we catered for whether we could teach them how to cook the dishes we served," she says. " at led to us to launch our cooking classes." eir cooking workshops cover a number of di erent dishes, including "decadent scrambled eggs" ser ved on sourdough with smoked salmon and rocket, red thai curry, master stock belly of pork and chicken legs and passionfruit sou é -- the perfect complement to any menu. "Mossy's speciality is modern Australian food including boudin, citrus cured salmon, hickory smoked duck breast and Hervey Bay scallops with prosciu o. Mossy loves to cook entrees and mains," says Gabe. "I love to cook desserts such as passionfruit sou é, my famous lime cheesecake, chocolate ganache, coconut pie with mango coulis -- just to name a few. We are a good team because we help each other out during the course of the meal." A er their success on My Kitchen Rules, Mossy and Gabe have dedicated a lot of time to improving their cooking skills and really enjoy pu ing on an entertaining cooking show at the markets. " e best part about being on the show was meeting the judges and other contestants and learning so much about cooking and also travelling Australia and eating great food and drinking beautiful wines," she says. "Our kids suggested we apply [for My Kitchen Rules] because we love to entertain and Mossy besides was always acting like a celebrity chef in the kitchen -- but, of course, back then there were no cameras." For bookings email email@example.com. Sydney Markets are located at 250-318 Parrama a Road. www.sydneymarkets.com.au Learn to cook with Mossy and Gabe INGREDIENTS 250g Nice biscuits 2 tblsp firmly packed brown sugar 125g unsalted butter 3 x 250g packets of cream cheese 220g caster sugar 2 limes 1 small lemon ½ tspn vanilla extract 3 eggs 1 egg yolk 125ml thickened cream 12 lime cheeks to garnish Double thickened cream to garnish Zest of 1 lemon & 1 lime for garnish Gabe's Lemon Lime Cheesecake METHOD 1. Preheat the oven to 220C 2. Grease base and sides of a 22cm spring form tin with butter. 3. Melt butter and blend with processed biscuits, brown sugar and press into the base of the spring form tin. Refriger- ate for at least one hour. Lightly use the base of a glass to compress the mix and even out the layer of biscuit. 4. Soften cream cheese at room temperature. 5. Combine cream cheese and sugar and grate rind of the limes and the lemon over the mixture. Add the juice of limes and lemon and vanilla to the cream cheese mixture and beat with an electric mixer to a smooth consistency. Then add eggs one at a time until combined. Combine egg yolk then stir in cream. 6. Cover the base of the tin with aluminum foil and place on a baking tray. Pour the mixture into the prepared base. Bake the cheesecake in a preheated oven at 220C for 10 minutes then reduce heat to 150C and cook for 30-40 minutes until the mix has lightly browned. Remove cheesecake from the oven allow to cool then refriger- ate for at least 4 hours until set. 7.Just before serving garnish each slice of cheesecake with a dollop of cream topped with some lemon and lime zest. Serves 10-12. Mossy and Gabe appearing on My Kitchen Rules Pic courtesy of Channel 7 Angelina and Adrian of Cibo Cibo Deli have brought a big slice of Italian cuisine to Strathfield -- and turned Cave Road into a treasure trove of gourmet European food. They are the cornerstone of Strathfield's newest gourmet venue. Word is spreading. Angelina and Adrian have already featured in the Sydney Morning Herald. So visit Strathfield's newest good food haven. Neighbours Bernie, Annette and David at Cave Road Butchery have been specialising in quality meat selected daily for 19 years. Their sausages are gluten free and made in their shop, and their leg ham, cut off the bone, is famous. Cave Road INTRODUCING It's a Food Haven TWO GREAT GOURMET VENUES, ONE GREAT CUISINE ADDRESS Monday -- Friday 6am -- 6pm Saturday -- 6am -- 1pm Contact Bernie, Annette or David on (02) 96420308 CAVE RD BUTCHERY Trading Hours: Trading Hours: Monday -- Friday 9am -- 5:30pm Saturday 9am -- 2pm (02) 9642 5007
Strathfield Scene December