By Star Weekly
FB: How would you rate yourself as a cook?
SH: I’m going to be brutally honest. I’m a pretty ordinary cook. I am very fortunate in that my wife is a very good cook. I tend to be the wingman that does all the other stuff … the cleaning up, the washing up, the putting away.
FB: What is your signature dish?
SH: I can stick cutlets into the oven. I can probably make a spaghetti bolognese. I’m probably one step above boiling an egg.
FB: What is your favourite food?
SH: I’m not massive on seafood but I do love prawns (as a starter). I love a good steak. I like good breads with dips. And cheeses! I’m mad on cheeses … a good creamy brie with quince paste to slather on top of it. Beautiful.
FB: Do you have a sweet tooth?
SH: I do, yes, unfortunately! I’m a sucker for chocolate. A terrible binger on chocolate. In fact, so much so, that I’ve now moved onto eating low-carb chocolate. I love good chocolate gateaus. I’m a binger on the dairy milk bars. You give me a big block of that and it’ll last two minutes.
FB: What is your favourite drink?
SH: I’m a coffee man. I love my coffee. Or tea as well. I love English breakfast tea. I like a beer but I’ve never drunk spirits. I never, ever drink wine. I’m not keen on wine at all.
FB: Which five people would you most like to invite to dinner?
SH: My wife. Adolf Hitler (I am a fan of political history. I would sit around the table and ask … why?). A selection of world famous footballers.
FB: Do you have a kitchen tip for us?
SH: For me to stay out of it? If you can’t cook, make sure you can clean.
Blessed are the cheesemakers
My hubby Kevin and I recently headed to Lara where we spent the most wonderful afternoon learning how to make cheese. Janet Clayton from Cheeselinks runs regular cheese making workshops, where participants can turn out several different types of cheese in the space of a few hours. Kevin and I were in charge of making the halloumi, which turned out beautifully. I pan fried it that night and served it for dinner on a bed of spinach with a drizzle of lemon infused olive oil and a balsamic glaze. We also made fetta, Romano, a soft goats cheese and ricotta, and were treated to a lovely lunch from Janet.
Learning the whole process from scratch was a real eye opener. We came away with a whole new skill set, and the very tempting option of making our own cheese at home.
Get together a group of friends and have a crack. There’s nothing quite like saying you’ve made your own cheese! Details, head to www.cheeselinks.com.au or call Janet a buzz on 5282 2439.
QUOTE OF THE WEEK
“I asked the waiter ‘Is this milk fresh?’ He said ‘Lady, three hours ago it was grass’” – Phyllis Diller
