CEO CookOff!

I had so much fun at the CEO CookOff event on Monday! Hosted by Qantas Airways and OzHarvest, we raised over $1,000,000.00 for some very noteworthy charities. It was a fab chance to catch up with my contemporaries and meet some very motivated and successful company CEOs.

I cooked with my friend, Matt Moran, which was great!

He is such a wonderful cook and his dish of slow roasted lamb shoulder, chickpea and heirloom tomato salad was right up my culinary alley. The lamb had been roasted on a very low heat for hours, it fell right off the bone. Smothered in a vibrant salsa verde it was an absolute mouth watering sensation!!

 

Thank you to the lovely people who got behind me and donated money to this great cause of helping people less fortunate than we are.

 

A big thank you to Louie from Premier Northpak (our packaging people), Adrienne and Peter Glass (the lovely, generous people behind the Green Gecko Project), my dear friends Brooke and Timbo from Elements I Love , and John Lewis from Kauri Cliffs).

 

Congrats to Paul Higers, a fellow CEO whom I cooked with, for raising $73,880.00!!! What a great effort and thanks for the tips for next year, Paul.

 

So until next year, any food left in the house or money left in your pocket....... call OzHarvest!

 

Happy cooking,

Simmone x







Valentine's Day

With Valentine's Day just around the corner we thought it would be cute to don the top of our cupcakes with little red hearts.

With only nine days to go why not plan a little picnic and let the Simmone Logue team put together a basket of goodies to help bring the romance your way thick and fast! All you need to do is grab the champagne, pick a nice spot, phone 9519 3680 and let us take care of the rest!

High Tea will be available in both Simmone Logue stores as well, so spoil that someone special with our dainty cakes, delicious finger sandwiches, great coffee and beautiful quality tea. $18.50 per person.

Happy Valentine's!

Simmone x

Clean, Beautiful and Fragrant Food......

......is a good way to talk about the Chinese meal my bro, chef Andy Logue, whipped up for Tuesday night's dinner.

We had white poached chicken with ginger and shallots, stir fried noodles with mushrooms, and Chinese broccoli in oyster sauce.

Mixed in with laughter, exquisite wine and company, the meal was just what I craved after a busy day in my own kitchen.

With Neil Perry's "Balance and Harmony" cookbook perched on the side board, I saw where the usually Italian-justified cook got his inspiration for the night. So after dinner with cheeks sore from laughter and a belly full of comfort food, I cuddled up in bed and devoured the book myself.

Heaven!

Poached Chicken with Ginger and Shallots

Ingredients
1 chicken, rinsed
2 knobs of ginger, sliced
5 shallots, trimmed
2 tbsp soy sauce
1 tbsp Chinese rice wine
1 star anise
1/2 tsp sesame oil
Sea salt
Vegetable oil

1. Place chicken in a snug-fitting saucepan and cover with cold water. Then remove the chook and add one knob of ginger, two shallots, soy sauce, rice wine, star anise and sesame oil to the water. Bring water to the boil.
2. Place chicken, breast side down, back into the pot and return to the boil. Cover saucepan with a lid, remove from heat and stand for two hours.
3. In a mortar and pestle, pound the remaining ginger, shallots and a pinch of sea salt into a paste. Cover with a little vegetable oil.
4. Remove chicken from the pot. Then remove the breast and legs and cut into pieces. Serve with ginger and shallot paste.

Happy eating,
Simmone x