THE LATEST GREAT RESTAURANT… IS YOUR OWN HOME

You don’t need to reserve a table, book a taxi or venture out in the heat, or the cold depending which time of the year.Let Ramsay without the F, prepare, cook, serve and clean for you, eliminate the stress & pressure of planning and organising and delivering your special occasion whilst meeting your specific tailored requirements.

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Ramsay without the F is offering to bring the restaurant experience to your own living room with this own home fine dining service.

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Chef Rod Ramsay from Australia will cook in your kitchen, bring waiters to serve your meal and even wash your pans and dishes. An exclusive Private Chef there is no better way to spoil yourself and your guests. A combination of fine dining experience at the highest level and an unrivalled passion for cuisine has enabled Ramsay without the F to offer an exquisite, fine dining experience that is second to none.

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Ramsay without the F, has degustation menus, from 4 to 9 courses, or elaborate small intimate dinners fro you. Our dishes are made with only the freshest of seasonal produce sourced from growers and suppliers who share our passion for excellence in food.

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Although, Ramsay without the F, offers his private chef services mostly in the Whitsundays, travel throughout Australia and overseas can be considered.

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Grilled Cuttlefish, Eggplant with Salsa Piccante

In Australia, cuttlefish have mostly been used as bait or for aquaculture feed. Sure, you’ll see them occasionally on restaurant menus and at the fish market, but this cephalopod is seen mostly as a poor cousin to it’s famous relative, the squid or calamari.
Cuttlefish flesh is thicker than calamari, and coarser grained so it can take a little more cooking and is ideal braised, in a soup or a curry. It seems to work well with robust flavours so there’s no need to worry about overpowering it.

But, think of this all you calamari lovers, they put chemicals with the calamari to soften the flesh, and what are you eating!

Cuttlefish contain an ink sac and the ink contained within was used in early photography to attain the distinctive sepia tone. This ink is also a delicacy used to colour and flavour all manner of dishes from risotto to pasta.

In Venice, cuttlefish are cleaned and sliced and fried gently in a pot with chopped onion and parsley, chopped ripe tomato is then added as well as a teaspoon of cuttlefish ink. It is then simmered slowly for an hour or so, seasoned with salt and pepper and served with polenta.

Cuttlefish goes with

Extra virgin olive oil, butter, garlic, onions, chilli, soy and XO sauce, balsamic vinegar, fish sauce, ginger, shallots, spring onions, lime, lemon, tomato, eggplant, zucchini, cucumber, asparagus, beans, fennel, olives, capers, parsley, basil, coriander, most lettuces and leaves, especially roquette, watercress and radicchio, mayonnaise.

Ingredients

500gr ripe tomatoes

juice of half a lemon

1 chilli chopped

1 garlic clove, minced

good handful chopped basil leaves

1/4 cup extra virgin olive oil

1 medium sized eggplant

4 tbsp extra virgin olive oil for frying

salt

250 gr cuttlefish, cleaned

 

Method

Peel and seed tomatoes and chop them roughly into 1cm pieces. Place in a bow, and add the lemon juice, chopped chilli, minced garlic clove and chopped basil leaves. Season, add extra virgin olive oil, stir well and allow to sit for 1 hour.

Meanwhile cut up the medium sized eggplant into 2cm cubes. Heat 2 tbsp of extra virgin olive oil on a grill or pan and fry eggplant until they have browned and softened. Season with salt and allow to cool.

Cut cleaned cuttlefish into 4cm square tiles, heat 2tbsp of extra virgin olive oil on a skillet and fry the cuttlefish tiles on high heat until they become golden. Serve on the salsa with the eggplant scattered over.

 

Serves four.

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TIS THE SEASON TO GET BAKING

Christmas has come about so quick in the Ramsay’s household, where has this year gone!

In this household attention now turns to the highly anticipated Christmas season, and the foodie marvels it has to offer.

Christmas does not have to be all about turkey, baked ham, Dry Aged standing beef roast, BBQ, and all the trimmings, with the festive period providing the perfect excuse for a good old baking session!

Ideal to offer as gifts (arranged and wrapped in festive cellophane, tied with ribbon), or to fill up some space on your Christmas tree, now that the kids are off school, let them help as well. Christmas biscuits in particular are quick simple, and therapeutic to make, and taste absolutely delicious too!

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So don the Christmas apron and let the smell of Christmas spices fill your house as you rustle up a number of indulgent and eye catching treats for family and friends to enjoy, the more sparkle the better!

Christmas Spice Biscuits

Ingredients

200 gr self raising flour

100 gr butter

100 gr caster sugar

1 tsp of  ground spice (use a mixture of cinnamon, ginger, or mixed spice, or try a combination)

1 egg

Method

Pre heat the oven to 180 degrees. Rub the butter into the flour until the mixture resembles bread crumbs. Add the sugar and spice and mix through. Beat the egg in a small jug, and gradually add to the mixture until it comes together to form a dough.

Knead the dough gently until it is smooth, and then turn it onto a lightly floured work surface. Roll out the dough so that it is 3-4mm thick, and use Christmas shaped cutters to create festive shaped biscuits.

Place the biscuits on a baking tray lined with baking paper, making sure that they are not too close together. If making tree decorations, make a small hole near the edge of each biscuit using a chopstick, or the end of a teaspoon. Ribbon can be threaded through the hole to hang the biscuits once they are cooked!

Place the biscuits in the oven, and bake for 10-12 minutes until golden brown.

When cooked, remove the biscuits from the oven and allow to cool for two minutes, before transferring them to a wire cooling rack. When cool, the biscuits are ready for decorating! I tend to use a thick icing (made from icing sugar and water), with edible sparkly bits sprinkled on top.

 

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RAMSAY WITHOUT THE F word

I have been telling everyone that I know that I am writing a cookbook, tell you something it is easy to say, and hard to put it on paper, but I am getting there. It will be ready for print next year. Here is little snippet…… Remember all proceeds will be going to Alzheimer’s cure.
Dinner service… the dining room is dimly lit, warm and inviting, guests are arriving, ready to celebrate by sharing a meal of fine cuisine and great wines, they are encouraged to take their time, relax and enjoy the moment. Upon serving his guests, the waiter leaves the table as unobtrusively as he arrived and glides back into the kitchen. He pushes through the large fire rated doors into another world.
Have you ever wondered what it is like in this white tiled, stainless steel clad room? This is the battlefield, the lights are bright, the noise incessant, the communication is succinct, brash and often just plain abusive, TAKE AWAY… table 12 beef cover one, lamb cover two.. NOW! … come on are you deaf.. move… what are you doing? I said I wanted two quail, one salmon, you idiot not two salmon, one quail! Listen to the orders more carefully! Here the serenity of the restaurant in unknown.

With temperatures rising in the high 40 the kitchen brigade of culinary professional fight like any well drilled military unit. The lethal armour of salamanders, deep fryers, scorching hot stoves and boiling pans is their territory. The cooks on each section are expert in attacking the area in which they work and they do so automatically, firing dishes continuously until the orders begin to retreat or their ammunition… mine en place … is exhausted.

 

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FRESH NEW SPIN ON EVENT CATERING

Ramsay’s on the Run started a new business Ramsay without the f this year, and is now the caterer of choice for the greater area of the Whitsunday’s, we cater from Mackay through to Townsville. I never expected to start this business, it just kind of happened, through a need for something different for the wonderful area that I live in.

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We are not the normal catering company, recipes are inspired by conversations with our producers and our field work, which includes interviews with clients with interesting memories of foods and childhood.

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We pride ourselves on cultivating long term relationships with our farmers, hunters, fishermen and foragers, giving us access to rare ingredients we feel honoured to work with. All our purveyors keep sustainability high on the agenda, and we in turn constantly keep this complex topic at the fore of our development strategy.

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We put the ingredients at the centre of our cuisine, aiming to show them in their most natural and delicious form. We keep messing around to a minimum, preserving fresh, delicious and traditional flavour. If you are looking for a wedding, event catering company with a difference, then we may be able to help you. We also do private cooking classes, from yourself to 16 clients. Children’s cooking classes are a must in this ever busy world, I am always amazed to hear that young adults can not cook, after being with us they walk out proud!

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Coeliacs often cringe at the mere mention of the words “catered event”.

It usually means platters of sandwiches and sausage rolls, and tiers of cakes and slices chock full of gluten, dairy and sugar. And that means going hungry. Or at least sitting in the corner nibbling on a blackened emergency banana or squashed gluten free bar.

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All that is going to change for the greater area of the Whitsundays, with one of the area’s hottest new caterers, offering gluten free, sugar free, vegetarian and even vegan sweet and savoury dishes.

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So the next time you have an event coming up, sit down with us and we will work with you and not against you. It’s been a really enjoyable ride so far, and its become something I never knew was possible.

 

 

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Roasted Beetroot & Lentil Salad

Ingredients

4 baby beetroot

100 gr swiss brown mushrooms, halved

1 tsp extra virgin olive oil

1 cup (200gr) French style fine green lentils

1 cup (50gr) baby spinach leaves

half a cup loosely packed fresh flat parley leaves

Seeds from one Pomegranate

Chopped Hazelnuts for garnish

Balsamic & Herb Dressing

2tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tbsp pure maple syrup

1 tbsp fresh chives, coarsely chopped

Preheat oven to 200C (400 F)

Trim beetroot, leaving 5cm of stems attached, reserving half the trimmed leaves for the salad. Wash and drain well. Wrap beetroot individually in foil, place in a small baking dish, Roast for about 30 minutes or until tender.

Combine mushrooms and oil in a small bowl, add to baking dish for the last 5 minutes of beetroot cooking time.

Meanwhile, cook lentils in a medium saucepan of boiling water, about 25 minutes or until tender, Drain.

When beets are cool enough to handle, peel them, then cut into quarters or halves.

To make the balsamic and herb dressing, place ingredients in a screw top jar, season to taste and shake well.

Combine beetroot, mushrooms, lentils, pomegranate seeds, reserved beetroot leaves and parsley with the dressing in a large bowl, toss well to combine.

Serves two

 

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ALWAYS CONSIDER THIS FIRST IN COOKING…

WHEN IT COMES TO EATING HEALTHFULLY AND PREPARING NUTRITIOUS MEALS, THE MOST IMPORTANT ELEMENT IS FLAVOUR. IF THE FOOD DOESN’T TASTE GOOD, WHY EAT IT?

Good cooking, be it healthy or not, is all about getting maximum flavour from the dishes we make. Because, let’s face it, the health benefits of certain foods alone are not always enough to keep us coming back for more. We want to enjoy our food, too.

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When you develop great flavours at every step in the process, you can change tasteless, colourless, “healthy” food into dishes that showcase colour, texture, and aroma. Making a dish flavourful and interesting can be as simple as introducing a new ingredient or cooking technique. Ruby red pomegranate seeds, deep purple eggplant, brilliant orange scallopini and pumpkins, vibrant greens, and a rainbow of chillies are just a few of the exciting foods that can add intense flavour and flair to everyday meals.

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THE IMPORTANCE OF FLAVOUR

Flavour is nothing if not subjective. What one person thinks is delicious another considers anything but, and what you perceive as much too salty or spicy may be “just right” to some one else.

Despite our tendency to keep flavour and nutrition separate, they are inextricably linked. Sweet foods like fruits and honey supply calories and energy. Savoury foods tend to be good sources of protein, vital for growth and development. Tart and sour foods are often rich in vitamins essential to good overall health.

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Flavour is composed of many elements, which makes it distinct in some ways from the related term, taste. Taste has to do with specific sensory experiences of food that occur primarily in the moth, like sweet, sour, salty, bitter, unami ( a Japanese word that means “deliciousness”), and possibly others, whereas flavour includes our total sensory experience: taste, smell, texture, appearance, and touch.

DEVELOPING FLAVOUR

While every cook is limited by a variety of factors, including the seasons, ingredients, and cost, it is in the act of cooking that you take control of flavour. With a few basic kitchen skills, you can turn ordinary or inexpensive ingredients into something fabulous.

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Cooking Technique

One of the greatest opportunities you have for influencing flavour is through the cooking technique you select. Heat alters the chemical structure of food, breaking down cell walls, releasing flavour compounds and nutrients, and making the food more tender. Dry heat cooking techniques let you reach temperatures let you reach temperatures higher than you can with moist heat methods, and these higher temperature allow foods to brown and develop a crust. Moist heat cooking methods are typically gentler, and because the foods do not brown, their flavours tend to be simpler and more pure. For example, consider the difference between grilled or roasted (dry heat) salmon and poached (moist heat).

Texture

A food’s texture affects how its flavour is perceived as well. A silky smooth bisque and a chunky chowder may have many of the same ingredients, but the pureed soup’s flavour may be subtler than the shower’s, where each ingredient remains distinct.

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Temperature

Even temperature can be used to add an unexpected element to a dish. Very hot and very cold foods tend to have less discernible flavours. Foods like ice-cream, cheese, and fruit have more developed flavours if they have been allowed to sit at room temperature for awhile. At the other end of the spectrum, piping hot foods and beverages can deaden the palate. An interesting contrast can be created in a meal when hot and cold foods are served together.

USING SEASONINGS AND FLAVOURINGS

The way you choose and use seasoning and flavouring ingredients determines the ultimate flavour of the dish. Some flavouring ingredients don’t require any special monitoring, toasted or freshly ground spices and chillies add rich smoky flavours without introducing sodium or fat, and fresh herbs and aromatics like garlic, lemongrass, ginger, and lime juice add flavour but not calories.. On the other hand, high sodium foods such as salt, capers, anchovies, and olives do call for strict measuring and proper handling. Sometimes you can rinse or soak salty foods to reduce their level of sodium. In addition, you can often find  low or reduced sodium versions of salty condiments like soy or tamarin sauce. salt itself should always be used properly and with care.

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RECIPE FOR SUCCESS

To prepare appetising and healthy meals at home, select high quality ingredients, consider your cooking method, and always put flavour first. Here’s to happy, healthy eating!

 

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