I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

October 5, 2014

In My Kitchen- October 2014



October already!

Blossoms are blooming, veggie seeds are just starting to sprout and hayfever has definitely hit fever pitch

It's also time for the fun monthly In My Kitchen roundup joining in with gorgeous Celia and an ever growing group of foodies for a peep into their kitchens. If you feel like a little look-see or if you'd like to join in, link up with Celia  HERE  for a bit of fun


In My Kitchen...
is a big bunch of fresh home-grown Asparagus. It's popping up almost faster than I can pick it at the moment, and boy does it shoot up quick. It's just so sweet and tender that I like to sneak a few stems to snack on every time I'm outside in the garden- yummo!



In My Kitchen...
is some Health Inspiration. Both BigJ and I need to get fitter and healthier, so we're looking at the 5:2 Fasting Diet Plan as a manageable way to stay on track and hopefully lose a bit of weight in the process- here's hoping :)



In My Kitchen...
are some very yummy Chutney we picked up at a local market. The citrus flavours come through really well but without any bitterness



In My Kitchen...
is a Giant Blueberry Cupcake made by littlej. She had free reign on the sprinkles and food colourings, and I can tell you that the inside of the cake is even more startling than the outside



In My Kitchen...
are a few more market goodies from the Chilli Factory. These are really at the wussy/mild end of the heat spectrum though. My favourite Wasabi Mustard is at 10 on their scale and is plenty hot enough for me although I believe they get up to 15 on their heat level



In My Kitchen...
is this very unusual find of Goat Milk Caramel. Now I can tolerate goat and sheep products just fine, so this was an exciting product indeed. It was actually even cheaper than most of the other 'regular' ones out there in the market too- win win!



In My Kitchen...
is some very yummy Caramelised Blueberry Balsamic Vinegar and some nice fresh Olive Oil. I really like fruit splashed with balsamic, and I also really like to marble it and the matching fruit through ice cream for a bit of sweet acidity



In My Kitchen...
are gorgeous little bubbles of deliciousness! Tiny little pearls filled with sweet violet flavour, and just so cute indeed. I really need to come up with a way to show these off- maybe topping a verrine or something else beautiful


Just like floral caviar! They go 'pop' in the mouth too



In My Kitchen...
more Floral Flavours with a jar of Chocolate Covered, Rose flavoured Macadamia nuts. A very sweet cheer-me-up present from BigJ



In My Kitchen...
a Monster sized Stock Pot for BigJ from MiddleC. I have a nice big one for soup and stock, but we needed a really large one for when he braises his World Famous BBQ Ribs. It's serious business these ribs. First he covers them with a Very Secret dry rub; then vac seals and marinates them so the flavour sucks right into the meat; then the meat is braised in a Very Secret wet mix; then the ribs are tossed on the BBQ to get their yummy smokey flavour and build up a sweet, sticky glaze as they're continually brushed with the reduced braising liquid that eventually becomes the sauce for the finally finished product. Whew! I promise you the end result is well and truly worth it, but he won't let me blog about it as it is a very well guarded Secret indeed


 
In My Kitchen...
are some crispy Rice Flour and Sesame Cookies I picked up at the Thai Food Fair. It's held every year at the Thai Embassy and we always have a great time seeing all the cultural displays and filling up on the huge variety of yummy food available



In My Kitchen...
with the weather warming up I thought I should be prepared with my favourite Summery Tipple. A small splash of this Sloe Gin in a very big glass of plain soda water is absolutely delicious and very, very refreshing. I like the slight sour taste and it's not too sweet at all



In My Kitchen...
on the other end of the alcohol spectrum is this very sticky, very sweet Vok liqueur. It's selling point to me was it's flavour of Rose and Violet- I just can't help it! The taste is actually very similar to old fashioned Musk Sticks, but I can imagine just a touch infused into cream or panna cotta would be very nice indeed. Perhaps in a verrine topped with little violet pearls perhaps? :)



So Dear Readers, what's your favourite Summery Tipple and is there any flavour that you just can't resist?



 

20 comments:

  1. Can you bring me a bunch of asparagus pls and I will swap with any from my garden. I love rose its my fabourite floral flavour.

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  2. Wow, those violet pearls are seriously interesting, Bec! And I'm in awe of your asparagus! Good things indeed!

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  3. What a yummy assortment! We’ve tried both the Jeera and Chilli Factory products and they are great. I’m also very impressed by the violet bubbles, they look a little like things I’ve seen Heston make on one of his shows using liquid nitrogen and all his usual techniques :)
    Where did you get the sloe gin? I’ve alway wanted to make it but it seems you can’t get sloes anywhere but Tas that I’ve found...

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  4. I would love to grow asparagus. How awesome is your harvest. Good luck on the diet/exercise program - I'm about to up my exercise content too - tis that time of year! I love your violet pearls! They're gorgeous and yes, serving them with your floral vok is a great idea. Love the cupcake too - teenagers - they don't believe in 'less is more' xx

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  5. You have really nifty things in your kitchen but it starts with the asparagus. I had a chuckle over the cake and I want some of those violet pearls!

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  6. Love the pearls! And your asparagus are lovely! You have quite a green thumb!

    Gourmet Getaways

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  7. What an interesting IMK post. So many wonderfully different goodies. I love the look of your Caramelised Blueberry Balsamic Vinegar and your rose flavoured macadamia nuts.
    Have a super week ahead.
    :-) Mandy xo

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  8. Those ribs sound like a labor of love, but do sound delish. No wonder he keeps the recipe a secret. Growing up, my mum used to buy ribs, but would only splash on a bit of bbq sauce and pop them under the grill! Your asparagus looks great.

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  9. I love garden fresh asparagus! Our plants don't produce a lot, but it is definitely delicious. Your daughter has similar decorating taste to my sons! The vinegar and liqueur also look wonderful, happy tasting.

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  10. I so want to try that sloe gin! And the market products look so interesting as well. Thanks for sharing :)

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  11. Oh my! You have such an interesting collection of things in your kitchen Rebecca! Where do I start? I particularly love the goat's milk cajeta. I've read that that's the best milk to use for it!

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  12. I want some Pimms this summer. I haven't had it for years, but I'm feeling the love for it right now.

    I tried the 5:2 for 3 months and am almost the only person I know of who had zero result from it. But I didnt' find it hard either.

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  13. Wow Bec growing Asparagus that would be great. So many things I dont know where to start...but a good place would be the panna cotta with the violet pearls?. Gin is just such a huge hit at the moment. You are in girl!

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  14. Some very unusual things in your kitchen this month. I like the look of those Indian looking preserves and the sloe gin, which I have never tried.

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  15. Such a variety of delectable goodies. Your home grown asparagus is impressive and the pickle or should I say prickle jars are divine. How good are the violet pearls and the blueberry balsamic? I have definitely not seen these before :D

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  16. Your asparagus looks great - I think ours has all died, we didn't get any at all this year! And those violet pearls are intriguing, I've never seen anything like them before! You know, I've never tried sloe gin but I've always wanted to. I'll look out for that bottle at Dan Murphy's, thanks Becca! xxx

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  17. So jealous of your home grown asparagus. I must try some sloe gin... I'm a big fan of the fast stuff. :)

    Would love to know what you think of the fast diet and the book.

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  18. G'day! Great post that brightened my day and thanks for this month's kitchen view also!
    Cheers! Joanne

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  19. So many wonderful things in your kitchen! I am very jealous of the asparagus!

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  20. oh where did you get those lovely violet pearls? they look amazing. i so love violet. i have a beautiful bottle of liqueur which is a vibrant shade of violet and smells like them too. and those rose flavoured choc nuts are my fave for sure! i seem to say that about a lot of things:)

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