Creative Cuisine by Matt Clark

Creative Cuisine by Matt Clark

Creating a connection to all the strange and wonderful ingredients our country has on offer and providing a link to our ever-growing demand of good food, great flavours and healthy eating.

Restaurants Playing on Hardship to Make Extra Profit

9/10/2008

Is there no bigger insult to have to pay an extra 10% on your total bill at the end of your meal?

Restaurants are using the excuse of having to pay higher wages to compensate the need of charging extra on top of your total bill. This even includes extra on alcohol. The weekend is usually the busiest time of the week where some numbers in restaurants will go from an average of 30.... more »

ABC Radio Interview

9/10/2008

Tune into ABC 720 this Saturday 11th October between 8:30 and 9:00am as I will be cooking in another '5 ingredients in 5 minutes' program. I'll be cooking some pikelets with an amazing apple and riberry sauce to top them off with.

Recipe Link from ABC

more »

A Royal Show Full of Snags

3/10/2008

After recieving an invitation from Mondo Butchers to cook at the Royal Perth Show, I eagerly accepted to help bbq approximately 75,000 sausages over the 8 day stretch.

What has quickly been brought to my attention during this exhausting stint is the extent to which the majority of people like their sausages to be cooked. Cooking the perfect sausage can be hard to judge so the trend seems to.... more »

The True Roots of Produce

28/09/2008

Every year around this time Carnarvon hosts an event which showcases the regions prime seasonal produce. I was one to have the pleasure of offering my time to this charitable cause and take part in catering for approximately 400 guests in "The Taste of The Gascoyne".

Such an experience has further opened my eyes to how important and special fresh produce is in the kitchen. I had the.... more »

What to Cook on Father's Day....

1/09/2008


What better way to treat you dad this Father's Day than with a nice big fillet of steak. This is a good filling dish perfect for all those father's out there and goes great with a nice coldie.


Scotch Fillet of Beef with Truffle infused field mushrooms and Home-Made Potato Wedges - Grab a nice 400g steak and grill.... more »

The Old Salt & Pepper Squid - How Much is Too Much

28/08/2008

After finding the famous 'salt and pepper' calamari on nearly every restaurant and cafe menu across the whole state I have decided to 'throw a spanner in the works' of this repetitive recipe.

I for one am a great lover of this dish for it proves to be quick, easy and inexpensive to make and it’s also great for a starter for those family get togethers or even a snack while drinking.... more »

The True Cost of Living

10/08/2008

After browsing the supermarket shelves earlier this week I had the pleasure of noticing that my last dose of the flu had cost me 1.2 cents everytime that I blew my nose. This got me wondering if it is really necessary that this level of pricing is displayed to us. Do we really need to know that a slice of bread is costing us 18 cents.

Will this kind of pricing turn us into saving.... more »

Organic Food...What's Your Take?

27/07/2008

Not too long ago organic foods were only sold in specialist health food stores and gourmet delis but our demand for healthy fresh food has seen free-range and organic products appear more regularly and are a lot more accessible.

But how much better for us are organic foods. Well that depends on what you want out of the product and where you hold your values.

Organic.... more »

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Saturday 22 Nov 2008

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Sunday

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Monday

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