Summer News from VictorsFood

a little bite of the world

Dear Food Adventurers, Happy Summer everyone!We are happy nibbling on the remains of a 10 kilo turkey we shared with a few friends for Thanksgiving (last Thursday). Everyone brought beautiful food and went home with a bit of turkey. That was fun! In the meantime, we are in the midst of producing many events for the holidays. It’s time to party, engage with friends, cook and eat well as always. Remember food brings people together. No matter what you cook, do it with passion and your reward will be great. Below are some year-end tidbits before the next turkey goes in the oven. But first, I want to thank you all from the bottom of my heart for a successful first year for VictorsFood. It’s fun starting a new business, but also scary and challenging, so it’s reassuring to have the support of so many friends. I do what I do because I love it. Keep giving me energy and I will give it back with as many exciting food adventures as we can muster. It’s a New Year coming so enjoy every day of it. Oh, and if you get TVS, watch for me on Yianni’s City Life Monday, Dec 14 at 8:00PM! Eat well, be happy and Happy Holidays from our team, Cheers, Victor Please forward this newsletter to your most delicious friends. Life is either a daring adventure or nothing at all. – Helen Keller

In This Issue Taste of South America Tour…New Highlights Video on YouTubeTeam Building Christmas Parties…Have Your Cake and Eat ItFood Tours…Hungry For The South Coast (NSW) – 13-14 March 2010Gourmet Gifts…Your Gifting Dilemmas are SolvedCooking Classes…A Culinary SalonRecipe of the Month…Chesapeake Bay CrabcakesWinners Are Grinners

Team Building Christmas Parties Have Your Cake and Eat It

When you book a team cooking event with VictorsFood, you get a high performance team building event, great fun and a fantastic meal (with no Fringe Benefits Tax).

It’s easy to organise and a wonderful way to celebrate with your team. Everyone loves it – even hydraulics engineers.

Feedback from the guys and office staff was also very positive. Everyone had a great time. One quote from one of our WA TM’s was “it was bloody marvelous”.
– Sue Southerden, Actuant Australia Ltd

We also give 3% to your favourite charity for booking an event with us. Only a few weeks left…get booked for team building and social cooking parties.

Fill out our online enquiry form now to get started.

Food Tours Hungry For The South Coast (NSW) – 13-14 March 2010

We had a big success with our first Hungry for the South Coast tour. Every one of our guests said “change nothing”! We have organised our second tour for the weekend of March 13-14, 2010. Check out the gorgeous photos on our Flickr photostream and book your place soon – you don’t want to miss out!

It’s a weekend away that feels like a month holiday. Hop on board now to join us for a weekend of food and wine. Learn from local growers and experience the wonderful produce of the South Coast.

We have delicious things planned for you, including a “100 Mile” Slow Food lunch, dinner at Paperbark Camp, and succulent oyster eating!

Space is limited.

You need a weekend away! Get the itinerary and Book Now on our website.

Gourmet Gifts Your Gifting Dilemmas are Solved Are you at a loss for the right gift? Check out our online shop for fantastic world class All-Clad cookware (with free shipping & a money back guarantee), food tours amazing gourmet hampers for your corporate clients, friends or family our exclusive “No Risk” gift certificates (you don’t pay if they don’t use it). As they used to say “Let your fingers do the walking” and shop on! Order now off our website, or contact us now for more information.

Cooking Classes A Culinary Salon I continue my quest to get everyone chopping like a chef, because once they can I am very happy. Our cooking classes are intimate and a great way to learn from qualified chefs. But they are as much about cooking as spending time with like-minded people. Think of it as a culinary salon – creating interesting dishes while learning in a fun, non-threatening atmosphere full of passionate teachers and students. These are also great gifts for your friends (or anyone who cooks for you)! Classes for summer are up on the website, so get on and book now: Perfect Paella & Tantalising Tapas Learn To Be A Chef Catch of the Day How to be a Latin Lover (Men Only) Malaysian – Nonya Laksa & Tastes

Taste of South America Tour 3-16 April, 2010 New Highlights Video on YouTube

Find out why I’m a chef and not a singer as I belt out “Don’t Cry For Me Argentina” and take you on a journey of the highlights of my tour to South America (April 3-16, 2010).

Our YouTube channel is up with regular new clips, including this one of the tour highlights. Please let us know what you think – leave your comments or a rating.

Join us for the ultimate holiday, with local characters and “out of the box” experiences you can’t do on your own. We open magical doors for you.

If you ever wanted to visit South America this is the way to go. Use your mileage points or go first class, you will come back having experienced something amazing.

Visit our website for more information and start planning now.

Winners Are GrinnersCongratulations to the winners of our recent monthly drawings: Nov New Subscriber – Cooking Class – Marilyn Milling Oct New Subscriber – Cooking Class – T Dahms Sep New Subscriber – Cooking Class – Emily Beverly Remember to tell your friends – all new subscribers to our eNews are entered into our monthly drawing for a cooking class voucher.

Recipe of the Month Chesapeake Bay Crabcakes I call these Chesapeake Bay Crabcakes as that is where I first had them. I was brought up on the eastern seaboard of the USA, so summer always makes me think of these. The crab we use in Australia is from Western Australia, but it is still beautiful and everyone loves them. This recipe makes a great canapé, or a main for a holiday lunch or a summer barbecue. They are easy to make, light, fresh and absolutely delicious. More delicious recipes on my blog. Ingredients 500 gm fresh crabmeat 2-3 tbsp mayonnaise 1/4 red capsicum, diced 1/2 red onion, diced 1/2 jalapeno, cleaned, diced ½ tbsp Old Bay seasoning or Cajun spice mix 1 tbsp Tabasco ½ tbsp Worcestershire sauce 1 egg 1 tbsp lemon juice 3/4 cup breadcrumbs ½ cup corn chips 5 tbsp olive oil Method Pick through all the crab to make sure all shells are removed. Heat 2 tbsp oil to medium and sauté onion, red capsicum and jalapeno chilli till soft. Set aside to cool. Add crab and remaining ingredients except corn chips in a bowl. Mix till firm and able to make into cakes. If too soft, add a bit more breadcrumbs, a little at a time. Cakes should be firm but not too bready. Toss corn chips in a processor and pulse till smooth. Set aside. Form the crab mix into 50-60 gm cakes for entrée size or 90-110 gm for main course size. Coat each cake with corn chips, pressing gently into the crumbed chips, and set aside. Heat 3 tbsp oil in sauté pan on medium heat. Cook each crab cake and cook, turning once gently until the outside is crisp and browned, about 10-15 seconds on each side. To serve, place on platter or plate and top each cake with aioli and garnish the plate with a lemon wedge. Makes about 15-20 small cakes or 8-10 larger cakes

Stay in Touch

Stay in touch with us at VictorsFood and get your updates the way you like…

Facebook Fan Page
If you would like to stay connected to us at VictorsFood, get to know fellow foodies, Fan Page on Facebook link to the left, or just Search VictorsFood in Facebook.

Blog
Keep up to date with all the latest food trends, get free recipe ideas and enjoy the musings of Victor’s insights to the culinary world. Subscribe now to get RSS feeds from VictorsFood’s Blog, or pop in to read posts and leave your comments and read others’.

Connect on LinkedIn

View our Flickr Photostream

Watch our YouTube Videos

Contact Us! For bookings or more information on anything in this newsletter: call: +61 (0)2 9698 7684 email: bookings@victorsfood.com.au surf: www.victorsfood.com.au

More Soon! That’s all for now. Remember to cook smart and eat well! I hope to see your smiling faces soon.

Hasta luego,
Victor

//