Category Archives: Food for Thought

Have you considered a Private Chef for a Celebration?

Just Launched!! Book your very own Private Chef today.

Welcome to the Southern Great Barrier Reef where your culinary tourism dreams can & will come true. For so many of you, having your own private Chef is merely a wish, well at Food For Fork, we have teamed up with local producers & processors to ensure that we can deliver you an affordable, yet exclusive foodie opportunity that you can enjoy in your own apartment while relaxing by the beach.

Our accomodation partners are excited to share this opportunity with us and when you contact us to reserve your Private Chef, we can liaise with the Hotels for you to secure the date.

Having a private chef allows you the flexibility to choose from one of our menus listed on our website or if you have any particular cravings, let us know and we can custom a menu to suit you.

The Bundaberg Region is proud to be known as the Salad Bowl of Queensland, and better known here locally as being the beginning of the Southern Great Barrier Reef, where you can snorkel, dive, day trip to an island or simply relax by the beach.

Call us today to discuss your preferences and book your Private Chef event for your next holiday.

Local Bundaberg Chilli Prawns

When the river meets the paddock, you end up with a subtle flavour sensation of that sweet salty seafood flavour that a prawn can seduce us all with and then throw in some heat & punch from a locally grown Bundaberg Chilli and it’s what i call a Simple, yet seductive dish.

I¬†typically prepare these tasty morsels as a canap√© for our private catering events and I’ve been told by numerous clients who have suggested they don’t eat prawns- “they were amazing!!”

For me though, the two key elements to this dish are seasonality and local and whalla- thats it!!

Where to Find your Seafood?

In the Bundaberg region alone there are 3 great seafood facilities:

Grunske’s Seafood, Ocean Pacific Seafood & Red Shed Seafood

For me, each of them have their own signature seafoods, though collectively they are nothing short of spectacular for us as consumers.

You see, you dont need to price shop them- its already well priced at each of them, the freshness is paramount and the friendly staff at the three of them makes the shopping experience for local Bundaberg Seafood a breeze.

So when you’re thinking of an easy bbq snack, then grab:

1kg of local Bundaberg prawns, 2 Aust Chilli Red Cayenne chillies, 2 Aust Chilli Green Cayenne chillies, 4 Gin Gin garlic cloves, some Claxton’s olive oil & salt & pepper.

Lets have a Bundy Christmas

For the first time, our home has made its very own Gingerbread Christmas House as part of our festive season. The kids were delighted to see the end result and i must add, this is certainly not something we typically get into (as you can see by our very creative design).

We found this semi-prefab kit at a local store and were delighted to discover that it actually came from Maryborough, a not too distant region and included literally everything- the ginger bread, the frosting, the deco’s and all the way down to the Aussie surfboard leaning up against the beach shack. All so very Aussie!!

We hope your Christmas is a merry one and a time full of culinary discoveries & treasures!!

Hong Kong Food Fiesta

Wowsers. If you’ve never been to Hong Kong before or Asia in general, then you will find it hard to believe how stong the passion is for food within this Culture.

It was amazing to see the variety of food on offer at the Hong Kong Food Fiesta and even more exciting to be able to showcase some of the Bundaberg Regions premier processed food products.

The cooking demonstration showcased Farm Fresh Fine Foods range of Charworks Vegetables & their new Macadamia Pesto along with Macadamias Australia Macadamia Chips & Macadamia Oil on the newly developed Hong Kong Hydroponic Salad greens.

What a an absolute blast to provide so many samples of this very tasty and quick to make “Bundaberg Salad”.

Hong Kong Culinary Judge

It is with great pleasure that i share this journey with you all as this recent experience as a culinary judge was one that reminded me of my apprenticeship days.

As a student we were often subjected to judging panels as a way of improving & honing our skills, though the intimidation was never easy for those involved.

This judging panel however was less formal in nature, though there was still a 1st, 2nd & 3rd place outcome for the 8 groups involved.

Wishing all of these groups the best of luck in their food journeys, wherever that may take you.

Money for Jam

Now I know this is an old school saying, but why is it such a foreign concept in our city? I’m referring to the Bundaberg Regional Councils recent introduction of the new fee base around just that- cooking foods from home and selling them at the markets Etc.

I did have to laugh tho as the day that the Newsmail ran the paper was the very same day I had been making guess what?- Mulberry Jam.

The concept that probably frustrates me the most is this time old process of putting time and energy into preserving foods has been around for centuries and in many lands had been considered a way of bartering for products out of season or when cash was tight. The Newsmail focused on 1 particular man or situation that highlights that Jam makers aren’t going to get rich making 25 jars of jam a month, yet why are we imposing a fee on a hobby of love?

Whilst I’m a realist and appreciate food safety and the likes, when do we actually take a minute to realise that “red tape madness” is going to kill our culinary tourism or at the very least, the observation from our passing tourists that we are surrounded by food and yet we don’t seem passionate about it?

More than happy to hear balanced view points on both sides!

The Caffeine Bug

I must admit, coffee has always been an integral part of my life,though never really wanted to admit just how much. With a recent purchase of a Nespresso “pod” machine, I have a new found love for coffee- though I think it’s more to do with how many Flavours there are available in those little pouches of punch.

Whilst only weeks old and the novelty wearing off, I still need my morning starter of a long black and for the first time in my life will actually admit to now enjoying a decaf before going to bed.

If you actually spend a few minutes to think how far the coffee world has come in just 10 years, you would realize that instant coffee is probably struggling to keep its place on the super market shelves and is being overtaken by innovation and the expansion of what I’m sure is a saturated market place of choice and machine styles.

I do however still find it amazing that you can buy a coffee machine with virtually any budget and coffee Flavours to suit.

Would love to hear your recent coffee adventures!

Making Your Valentines Special

Whether you get behind Valentines day or not, why not make some time to show your loved one with a little flair in the kitchen. It is considered by many that a way to a mans heart is through his tummy, though i must say- i have known it to be the same for woman, though you have to know what she does truly enjoy and no guessing.

With Valentines day falling on what would seem like the hottest part of the year, unfortunately it means you are probably going to be leaning towards something a bit light and to keep it regional also, why not look into a Summer Seafood dish.

The beauty of working with seafood is that there are so many menu choices that you can prepare in advance to take the bulk amount of last minute work away so you can actually enjoy your special dinner.

Why not consider the following:

Local Prawns wrapped in Prosciutto with Olive Oil Mash & Pesto Drizzle

Crispy Skin Salmon, wiltered baby Spinach, seasonal Veg and a White Wine Beurre Blanc

Home Made Pavlova with Mango & Passionfruit

The simple time saving concepts behind a menu like this is that you can essentially pre-wrap the prawns, make the pesto and then focus on the mash at Entree. The Salmon is a last minute job, while you can have all of the veg prepared in advance and then just cook as required and then the Pavlova bases themselves will need to be made that morning, while you can whip the cream and slice the fruit early too and then just build the desert once ready.

Enjoy!! and if your truly trying to impress, why not make some home made truffles