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Australian Made Campaign in America
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Last month in whilst in Los Angeles, Vic Cherikoff and I promoted the arrival of Australian Made® foods on the shelves of Gelsons Market. The launch event was held at LA Foodworks in West Hollywood and we showcased food products from Brookfarm Macadamia, Beechworth Honey, G’day Gourmet Tuna and Valley Produce Company will feature alongside 100% All Natural Organic Beef and Country Fresh Australian lamb, flavoured with Vic Cherikoff’s range of native Australian spices. Throughout the event, Australian photographer, Martina Gemmola took a great deal of photos capturing the moment. Here are just a few of them. Demonstrating Angel Hair Paperbark Smoke Pasta Nest Topped with G’day Gourmet Chili Tuna with Lemon Myrtle. Cooking Australian lamb cutlets on the BBQ. Broadleaf Country Fresh Australian Lamb Cutlets Crusted in Wildfire Spice and Kashmiri Chili Spiced Macadamia Nuts with Warm Illawarra Plum Sauce Slow roasted, boneless beef
Read more: Campaign , America

Endeavor Talent Agency
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Together with Vic Cherikoff, I am now exclusively being represented in the USA by Endeavor Talent Agency. Endeavor Talent Agency, with offices in Beverly Hills and New York is a talent and literary agency, representing actors, writers and directors for film, television and video games. Endeavor is considered one of Hollywood’s largest and most innovative talent agencies and represents a number of high profile actors as well as other celebrity chefs. We’ll both be working closely with Endeavor to develop and expand our USA profiles including TV projects, product licensing development, product endorsement opportunities, appearances and other business development. Endeavor will also support us in marketing and branding strategy. To discuss opportunities contact either; Jessica Thomas or Will Ward +1 310 248 2000 Endeavor Talent Agency 9601 Wilshire Blvd. 3rd Floor Beverly Hills, California 90210 USA


Kitchen Studio at Switch Studios
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This week while in Hollywood, I was recommended to check out Switch Studios as a possible future filming location for our upcoming TV cooking show. Switch Studios is nestled in a neighbourhood nearby the Venice Canals and isn’t your regular kitchen studio. CEO and Founder Matt Danciger, showed me around the kitchen studio facility which is regularly used for TV commercials as well as QVC and Home Shopping segments. The kitchen studio was designed with celebrity chefs in mind and is fitted out with the latest in Cuisinart equipment, Wolf Gas Ranges, commercial refrigeration units as well as commercial quality utensils. In terms of lighting, kitchen studio has a great deal of natural light through the two large windows, however Matt pointed out that most production companies backlight the windows or use their own backdrop to create the atmosphere required for the shoot. One of the real advantages of using the kitchen studio at Switch Studios is the ability to use boom came
Read more: Kitchen

Gelsons Market Los Angeles embraces Australian Made Foods
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On the 8th May in Los Angeles , I’ll be joined by celebrity chef, Vic Cherikoff and award-winning cookbook author Sally James to celebrate the arrival of Australian Made® foods on Gelsons Market shelves. We’ll be hosting an exclusive media event in West Hollywood where we will showcase some of the most unique gourmet foods ever to leave Australian soil including products from Brookfarm Macadamia, Beechworth Honey, G’day Gourmet Tuna and Valley Produce Company will feature alongside 100% All Natural Organic Beef and Country Fresh Australian lamb, flavoured with Vic Cherikoff’s range of native Australian spices. Using many of the products being showcased we have created a uniquely Australian menu accompanied by Wolf Blass premium wines for media to sample, including: Macadamia, Ginger & Truffle Oil Spread with Wildfire Dukkah Angel Hair Paperbark Smoke Pasta Nest Topped with G’day Gourmet Chili Tuna with Lemon Myrtle Broadleaf Country
Read more: Foods , Los Angeles

Menu Planning
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Menu Planning is an important task every chef has to undertake. So to help chefs when menu planning for Australian events and Australian banquets, both Vic Cherikoff and I first published the Australian Menu Package ebook back in April 2006. Since then we have sold a few hundred copies and received some really great feedback from chefs and caterers right around the globe (even cruise ships!) who purchased a copy. Some of the feedback we received was to provide more information more relevant to Executive Chefs and Chef de Cuisine when planning a la carte menus or set menus opposed to the vast amount of information we provided for banquet chefs. With this in mind we’ve decided to rename it to the Australian Menu Planning Guide. We also found that a great deal of chefs didn’t really understand the term ebook, so we have dropped it, as the title suggests. The new look Australian Menu Planning Guide provides 50 pages of dishes and concepts for restaurants, hotels, conf


Australian Restaurants in America
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Whilst in America recently, I though it was interesting to see that a number of Australian Restaurants and Australian Pubs have opened in the past 12 months or so. I’ll be heading back to America this week and thought it would be good to identify what Australian restaurants are already established and a little bit about what they are serving. Apart from the 800 plus Outback Steakhouse restaurants which claim to be Australian restaurants, there seems to be only a handful of restaurants that actually serve a form of Australian cuisine in the United States of America. Some of the Australian themed restaurants and pubs I found include; Bondi Road – www.bondiroad.com Located on the lower east side of New York, Bondi Road is the brain child of owner Heath St. Clair who also owns The Sunburnt Cow restaurant. Open for breakfast, lunch, dinner and late night Bondi Road’s menu features food influenced and flown directly from Australia. Bondi Road is known for its


Kitchen Tips [1]
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What does a tip mean? Well, the definition from the Macquarie Dictionary for a tip or gratuity is a small present of money given to someone, as a waiter, porter, etc., for performing a service; a gratuity. (It is widely claimed that the word is an acronym for ‘To Insure Promptness’ and originates from 16th Century English coffee houses but as acronyms were not thought to have been used until the 1920s, this claim is disputed.) Depending on the location in the world a tip to an employee constitutes a considerable percentage of their wage. In some states of the USA a restaurant employee earns merely 30 per cent of their wage from the employer and essentially requires earning the remainder in tips. In this environment, the consumer is compelled to leave a mandatory tip of around 10-15 per cent, but overall the standard of service is outstanding. In Australia tipping is often isolated to standalone restaurants and those within hotels. Depending on the level of service
Read more: Kitchen

Food Costs and Menu Engineering ebook
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I’ve already started writing another ebook which will be a guide to Food Costs and Menu Engineering. The ebook will be aimed at chefs, restaurant owners, restaurant managers and general managers who want to learn how to better manage and control their food costs. The book will include a number of tips which when implemented will significantly decrease your food costs. I will be looking for food costing case studies, so if you are interested in being interviewed or featured in the book contact me. Also if you have any ideas on food costs that you feel should be included also contact me with your thoughts. As many of the chapters start to take form, I’ll start sharing food costs excerpts of the ebook for all to share and contribute your thoughts. I’m not sure of the price at present, but it will reflect the number of pages and hours I’ll dedicate to it. I will guarantee that when you purchase a copy, I’ll provide you free updates in the future. I am


Naturally Peninsula Flavours Cookbook
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There are ordinary hotels, then there are hotels like a Peninsula Hotel. For those that don’t know, Peninsula Hotels are a relatively small group of luxury hotels with properties in both America and Asia that ooze personalized service and are dedicated to providing luxurious comfort for their guests. Their restaurants are among the leading restaurants in their city and are considered “must visit” destinations in their own right. So when I heard the Peninsula Group had published their first cookbook, I had to get my hands on one. Titled, Naturally Peninsula – Flavours, the cookbook features 76 recipes from The Peninsula’s global team of chefs, with chapters on Appetisers, Soup, Fish, Shellfish, Poultry, Meat, Vegetables & Bean Curd, Rice & Pasta, Desserts and Smoothies. The book highlights the Peninsula group’s commitment to develop their own cuisine based on the guiding principle that “to live well is to eat well.” whi
Read more: Cookbook

Mitchell Library NSW - Indulging in native food
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Last night with an audience of over 70 people, Vic Cherikoff and I hosted a discussion evening about Indulging in native food in the Dixson Room at the NSW Mitchell Library . We were also joined by Lee Etherington from Kurrajong Australian Native Foods. All three of us spoke about our passion for native Australian foods, the industry itself and the future. I spoke specifically about how chefs are using ingredients in restaurants both in Australian and overseas as well as some of the promotional and marketing activities. If you missed the event and wanted to see the presentation, you can download it here. Technorati Tags mitchell library, library, vic cherikoff, benjamin christie, chef, food, food and drink, australia, sydney, nsw, dining downunder, bush food, celebrity chef, bush tucker, native foods, cookbook, cook book, australian food


Cooking Shows on Joost TV
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Recently, Vic Cherikoff and I signed a deal with Joost to establish a cooking show channel called Australian Food TV on the Joost network. Last week it finally went live. For those that don’t know, Joost is a brand new internet television service which uses peer to peer technology by the founders of Skype – Niklas Zennstrom and Janus Friis Unlike user generated online video websites such as youtube, Joost is comprised only of professional content only and has recently signed a number of high profile US cable networks such as CNN, MTV, National Geographic as well as a number of music channels such as Warner Bros Music and Ministry of Sound. The quality of the video on Joost is simply amazing for being broadcast over the internet. On a wired broadband connection the video is seamless, but over my WIFI connection there were a few jitters, but absolutely watchable. Video on Joost is like you’re watching a DVD on your computer. It isn’t HDTV, but it is cl


Joost Invitation
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It’s been a month or so since we started adding Australian cooking shows to Joost . However it’s been very difficult to get a Joost invitation for everyone, but today Joost has finally allowed us to offer Joost Invitation s. Australian Food TV and Joost are excited to offer a sneak preview of the future of online TV. Australian Food TV presents the flavor of Australia through a series of shows, recipes and segments about Australian food and what makes it different. If you’d like a Joost Invitation, then you can register your details below. After you’re registered you’ll receive a link which will give you Joost Invitation straight away. Register for your Joost Invitation here Once you’ve got your Joost Invitation, you can download Joost application. Then come back here and visit http://joost.com/149000d which will take you directly to the Australian Food Channel on Joost. For those that don’t know, Joost is a brand new internet tel


Saturday Indesign Sydney
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As part of the Saturday Indesign Expo in Sydney on the 28th July, Vic Cherikoff and I will be hosting a breakfast at Carriage Works for Formway Furniture Australia. For those that don’t know, Saturday Indesign a special trade event aimed at architects, designers and specifiers, promoting many of the major manufacturers / brands and suppliers to the interior design market. We’ll be cooking up a breakfast menu featuring dishes with native Australian flavours including; Fruit salad tossed with Fruit Spice and Munthari berries ‘Bushfood Breakfast’ cereal cups with Forest Anise yoghurt, quandong confit and toasted macadamia nuts Frittata of Tasmanian smoked salmon and rocket with Rainforest lime crème fraiche and Desert Limes Rosella, Apple and Forest peppermint muffins Wattleseed and walnut banana bread Outback spice chai Lemon Myrtle scented coffee We’ll also be signing copies of our book, The Dining Downunder Cookbook. Carri


Alone in the Kitchen with an Eggplant
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The most common question I’m asked is “What do I cook at home when I by myself?” My usual response varies from something quick and easy to dishes slightly gourmet. Factors include whether I need to photograph a dish or try a new ingredient and what ingredients and how much time is available. But on a whole, I’m usually over indulgent when dining by myself. Now a new book titled ‘Alone in the Kitchen with an Eggplant’ asks that exact question to 26 writers and foodies. The book seeks to uncover what foods they eat when they’re by themselves. Their stories include acts of sheer desperation from being single through to others being divorced and lonely. No matter the reason ‘Alone in the Kitchen with an Eggplant’ takes readers on a journey of personal exploration and experiences. ‘Alone in the Kitchen with an Eggplant’ is co-ordinated and edited by New Yorker, Jenni Ferrari-Alder who is self described as an egg-seller


Macadamia Nut Husque by Marc Harrison
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After doing a breakfast at Carriage works as part of Saturday Indesign Expo last weekend in Sydney, I took a look around the expo. It was here that I was lucky enough to meet the Brisbane designer Marc Harrison . Marc has created a wide range of products under the brand of “Husque” using recycled macadamia nut shell composite. After the macadamia kernels are removed, the discarded shells are milled into fine particles, melded with a polymer, and the final product is formed into beautiful and useful objects. The extremely innovative and recycled Husque range includes small bowls, trays, platters and vases all made from shells of macadamia nuts. Each piece strikingly represents in someway or another the characteristic of a macadamia nut. With an estimated 4 million macadamia trees throughout the country, the industry produces 7 grades of macadamia nuts as well as macadamia nut oil which is exported right around the world. So given the amount of macadamia nuts which a


Facebook
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After heaps of Facebook invites from friends and family, I finally caved into the pressure and yesterday setup a profile on Facebook. View my profile here and if you already use Facebook, Add me as a Friend. For those that don’t know Facebook is the fastest growing social networking site on the internet with over 30 million users and over 150,000 new registrations per day. There is no doubt in the coming months, that Facebook will become bigger than Myspace. I’ve never really been interested in Myspace, and before signing up at Facebook one of the interesting things I found was an article about the demographics of a Facebook user compared to a Myspace user. Read the blog and essay here Facebook is a great way to connect and network with friends and meet people who share common interests. I’ve already joined the American Chef Federation group and if you’re a foodie there are groups like the Addicted to the Food Network Group as well as a number of celeb


How del.icio.us is that
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I’m not talking how good something tastes, I’m talking about the social bookmarking website called del.icio.us. Owned by Yahoo, but powered by users, del.icio.us is the ultimate social bookmarking site on the internet, I’d say its probably the largest too. After you setup an account you can start saving bookmarks with notes and tags so they can easily be found in the future. Each user has a unique link to their list, mine is http://del.icio.us/chefben del.icio.us is also a great website for finding links on particular topics, just do a search from the homepage and you’ll quickly find relevant websites as the community has tagged it accordingly. Bookmark my site on del.icio.us For Firefox users there’s also a del.icio.us plug-in, so you can bookmark sites directly from Firefox into del.icio.us. Definitely worth checking out! Technorati Tags del.icio.us, delicious, tagging, social bookmarking, tags, web 2.0, chef, chefs, cooking, Benjamin C


Subscribe and Win $500
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There are not many people that don’t enjoy looking at tantalizing dishes, cooking interesting recipes and learning about new ingredients. I guess that’s why nearly every newspaper in the world has a food section of some sorts. I now want to reach a larger audience to share my recipes, videos and ideas on food with and would love for you to be apart of this. I have got some great things coming up at www.benjaminchristie.com and a brand new website is in the pipeline with heaps more recipes, videos and other exciting new features. So now I’m giving you the opportunity to win AUD$500 (or about USD$426) by simply subscribing to my email newsletter. Each newsletter includes links to the latest foodie news, as well as links to interesting videos, recipes and must-know cooking tips. Finally you will also hear about what I have been up to and my latest projects that I am working on. You can expect to receive one or two newsletters per month, so by no means will you b
Read more: Subscribe

IBM xSeries 345 Server
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You might have noticed recently as website traffic increases, my website has been rather slow, especially for the homepage. So I did a little investigation and discovered my site was hosted with 60 plus other websites on the same server which doesn’t really help. After learning this, it wasn’t too hard to make the decision to go to my own dedicated server. So I recently took delivery of a rack mounted IBM xSeries 345 Server which will eventually host my new version of my website which is being designed by Wiliam Web Design. The new website will be written in Microsoft .net to better cope with the high traffic volumes compared to the current build in PHP. The IBM xSeries 345 Server is a dual Intel XEON with over 200gb of hard disk drives, so plenty of room for streaming cooking videos. For those who own a popular food blog or blog of some sorts, I would seriously recommend getting your own dedicated server, something like the IBM xSeries 345 Server. I found that IBM


Native Blends from Berri Juices Australia
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Recently, Berri Foods Australia released a new juice range called “Native Blends” which are infused with native flavours of Australia, and in this particular case from Queensland. The first two juices in the range are a Apple, Mango & Lemon Myrtle as well as a Apple, Strawberry & Rosella Flower. There certainly an increasing trend of using Native Australian flavours to not only enhance the flavour profile of products, but to make a difference and stand out on store shelves in this ever growing competitive market place. A little about the native Australian ingredients… Lemon Myrtle Lemon Myrtle is probably the most commonly known of all Australian native ingredients and has a robust lemon flavour-scent complemented with a mild acid citrus back palate and faint anise and green tea late notes. Lemon Myrtle is a tall rainforest tree (up to 30m) and once was only found in South East Queensland, from Brisbane to Cairns but is now widely planted right arou
Read more: Juices

The Best Food TV websites
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Everyone is saying these days that video is the next killer application on the internet and nearly every day I receive an email from the next Food TV website inviting me to upload my cooking videos to their new website. Unfortunately I already run my own food TV channel on Joost called the Australian Food TV Channel, but apart from major networks like Joost there are a growing number of websites dedicated to streaming Food TV. Most of the content on these food TV websites is filmed by home cooks or budding TV chefs, and all in all there is some interesting content. If you’re looking for Mexican Foods, Italian Foods or Australian Food, there is certainly a great cross section of cuisines on these food TV websites. iFood TV iFood.tv is a video community of food TV lovers and has food-related information, training and entertainment served by the community for the community. Taste TV Launched in 2004, TasteTV was the first on demand and online video food, wine and life


Web Advertising
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Each month my site reaches over 30,000 foodies, gourmets, professional chefs and home cooks around the world making it the ideal platform for food, wine, kitchen appliances and travel companies to advertising and promote their brand. Some of the solutions available on include; > Competitions and Giveaways > Blogs about your product > Newsletters > Leaderboard Advertising > Banner Advertising > Spotlight Advertising > Paid Text Links Site Summary ; > Over 100,000 ad impressions per month > Over 60,000 pages views per month > Over 30,000 unique visitors each month > 9th Most Popular Chef Website on the Internet (Source: Alexa ) > Google PageRank – 5 > Rapidly growing newsletter subscription database Advertising rates start from as low as US$100 To be sent a copy of the Web Advertising Rate Card, please


100 Food Blog Topics for your Blog
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I am regularly asked how I come with ideas for blogs on my food blog. I find blog topics so easy to come up with; but my problem is that I don’t have time to write them. For the past few years, I’ve had a food blog topic file on my laptop which I constantly add new food blog ideas to. So I thought it might be useful if I made a few changes to the list and blogged about food blog topics that I’ve come up with in my file. For bloggers who post every couple of days, there’s a year’s worth of blog topics for your food blog right here. I’ve kept a few good topics for myself – so make sure you subscribe to my RSS Feed. If you don’t have a food blog but have been itching for sometime to start one check out a previous post about The secret to creating a Food Blog . If you find this list of food blog topics list useful, then please make sure you link back to www.benjaminchristie.com Save this list to del.icio.us, so you can find it again


FHM Magazine
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As part of an upcoming feature in FHM Magazine Australia November Edition, the FHM staff asked me to assemble my version of the ultimate Bacon and Egg Roll. The staff liked my recipe so much they decided to do a full feature, so today I did a photo shoot for FHM Magazine. Shirt on, of course. A bacon and egg roll does sound pretty simple but I added a few ingredients and created something probably a bit more American in style but with Australian native flavours such as bush tomatoes, mountain pepper and Wildfire Spice. What I didn’t know about FHM Magazine was that the magazine began publication in 1985 in the United Kingdom under the name For Him and changed its title to FHM in 1994. In Australia, FHM Magazine is the countries best selling men’s lifestyle magazine and is also the world’s fastest growing men’s magazine, now published in 23 languages in over 50 countries around the world. The feature will be in Novembers edition of FHM Magazine in Aust


Bacon and Egg Roll
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Often considered a cure to a hangover this Bacon and Egg Roll features a number of native foods including Yakajirri, Mountain Pepper Sauce, Wildfire Spice and Wattleseed. This recipe of Bacon and Egg Roll was especially developed for FHM Magazine. Serves 1 Ingredients 2 extra large eggs 3 rashers of bacon 3g Wildfire Spice 20g English spinach 20g white onions 2 slices of Charles Sturt University Bush Tomato Cheese 30ml Mountain Pepper sauce Wattleseed Bread Rolls Pinch of Murray River Salt Method Begin by removing the rind and fat from the bacon, then peel and thinly slice the onions. On the stove, heat a lightly oiled frying pan to medium heat, dust both sides of the bacon rashers with Vic Cherikoff’s Wildfire Spice and then fry till golden. To the side of the bacon sauté the onions in a little oil and a small nob of butter and cook until brown. In a separate frying pan on low heat, crack in the 2 eggs and cook sunny side up, season with Murray River


Wattleseed Bread Rolls
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Wattleseed bread makes a great tasting bread which is low in GI. The recipe can be adapted to a wattleseed loaf. An interesting addition is chopped walnuts or macadamia nuts. This wattleseed bread recipe was created for the ultimate Bacon and Egg Roll. Makes approx 8 medium sized rolls. Ingredients 500g bakers flour 300ml warm water 7g fresh yeast 30ml macadamia nut oil Pinch of Murray River Salt 3 to 5g Wattleseed sesame seeds egg white Method In a mixing bowl, dissolve the yeast and sugar in warm water and allow to sit for 10 minutes. Combine with flour, macadamia nut oil, Wattleseed and salt. Mix well. Remove from bowl and knead for about 10 minutes or until elastic. Place dough back into bowl, cover with tea towel and allow to rest in a warm place until the dough doubles in size. This could take approximately 45 minutes to 1 hour. While waiting for the bread to rest, preheat the oven to 190 degrees C. When the dough has doubled, remove from bowl and knead
Read more: Bread , Rolls

Food News
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This coming Sunday night (7th October) on the Food Network in the USA sees the premiere of The Next Iron Chef, a new reality show that will award one chef with the world’s most coveted culinary title: Iron Chef. If you’re after an Italian Cookbook and want to donate to charity at the same time, then check out this Celebrity Chef Cookbook from Barilla . The cookbook includes recipes from Toby Puttock,, Lyndey Milan, Delta Goodrem, Darren Simpson and more. For those in Australia cuisine.com.au is a new online recipe site from Fairfax featuring recipes from Cuisine Magazine, Goog Living and Epicure. They are running a competition to win $1000 worth of groceries. To enter click here


Food News [1]
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Today a very Sydney centric edition of Food News. October in Sydney is Good Food Month and celebrates Sydneysiders love of food and Wine and is the 10th anniversary of the festival. There are heaps of events over the next thirty days, so to find out more visit www.gfm.smh.com.au Interesting article on the weekend from a London super chef who says Aussies can’t cook. In many ways I think he is right. Food in Sydney at the high end is boring and over priced for what you get. Menus are so confusing not sure if I am in Hong Kong, Italy, France or the Middle East. Worth reading and The Sydney Morning Herald’s Good Living annual Shoot the Chef photography competition announced their finalists last week. View the finalists here. The Winning entry went to Penelope Beveridge who photographed Gastronomy Head Chef Cyril Miletto.


Joost Redesigned
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When I got home tonight, I had an Instant Message from a friend at Joost indicating that the invitation system was over and that Joost is available to everyone. They also hinted that things were going to heat up and I think they are right. So I immediately downloaded Joost Beta 1.0 from the website, and the first thing I noticed was the website had been redesigned. The new Joost website was much more polished than the original website and featured a interested tag line “15,000+ TV shows, 250+ Channels”….all I could say was wow. After installing the application you’ll see they’ve tweaked areas of the application and in other areas they have totally redesigned them, for example the channels list is much more user friendly now. Another one of the new features is the ability to make your own channels by dragging channels onto the bottom bar. So make sure you grab yourself a copy of the new Joost and watch my Australian Food TV channel. To add Austr


Food News
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Good friend of mine, Daniel Byrne is looking for volunteers for the upcoming AIDS Trust of Australia’s Sydney Food and Wine Fair. If you’re on Facebook, you can view information on the event here or visit the Aids Trust’s website. Off the back of a successful season of Hells Kitchen Gordon Ramsay is back on FOX in the US with Kitchen Nightmares. The show is the same show Gordon did in the UK, where he spends a week in a failing restaurant and turns it around. I watched a screener this week and was nearly sick at the condition of the kitchen in the first episode. The Times in the UK did a short post called The world’s wildest delicacies Short but worth reading. Talks about Crocodile ! If you’ve seen the show Ace of Cakes on the Food Network in the USA, then check out the Charm City Cakes website. The website features a wide range of cakes that the team creates.


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