Monthly Archives: June 2015

Web Sites


INGREDIENTS & EQUIPMENT

I thought it was about time I made a list not only to benefit myself, but also so you guys have a list of where to get some of the special ingredients and equipment from as well. I will add to this as I come across really good websites.

RED SPOON COMPANY – Specialize in Ingredients and Equipment

I use this site for food additives, spherification ingredients, cooking equipment and cookbooks

ESSENTIAL INGREDIENT – Specialize in Ingredients, Equipment and Classes

I use this site for Tonka beans and other specialist ingredients

MELBOURNE FOOD DEPOT – Specialize in Ingredients, Tools and Educational Classes

I use this site for cooking equipment, petridishes, whipping injectors

MUDBRICK COTTAGE HERB FARM – Specialize in Herbs and Spices

I use this site for hard to find herbs, rose hip

A TASTE OF THE BUSH – Specialize in Australian Herbs and Spices

I use this site for salt bush, lemon myrtle, bush tomato, wattle seed, etc

MOLECULE R – Specialize in Gastronomy Kits, Ingredients and Equipment

I use this site for molecular kits and equipment

PHAIDON – Specialize in Chef Cookbooks

I use this site for cookbooks

BOOKTOPIA – Specialize in Chef Cookbooks

I use this site for cookbooks

KITCHENWARE DIRECT – Specialize in Kitchenware and Cooking Equipment

I use this site for cooking equipment

CHILLISTICK – Specialize in Cloudpours

I use this site for cloudpours and video recipes

BALL MASON – Specialize in Jars

I use this site for Preserving jars

OZFARMER – Specialize in Preserving Equipment

I use this site for preserving jars and vac bags

PEACH AND CO – Specialize in Flour and Malts

I use this site for diastatic malt powder

Negroni


HOME COOKED HESTON’S NEGRONI

It’s the last day of Negroni week and it got me thinking, I haven’t used my Cloud Pour in a while so how could I combine the two? It then came to me! I can enhance the garnish of the orange peel and  make some orange peel flavoured air to top off the cocktail.

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INGREDIENTS

– 30ml Gin (Your Favourite)

– 20ml Rosso

– 20ml Campari

– 1 Orange

– 1 Cup Boiling Water

– Dry Ice

– Cloud Pour

METHOD

First put the kettle on the boil. Cut strips of peel off the orange and reserve the better looking ones for garnishing. Squeeze the peels first into a measuring jug then place the peel in too. Pour the boiling water in the measuring jug until you have reached the 1 cup mark. Pour this liquid into the bottom chamber of the cloud pour.

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Next measure out the gin, rosso and campari. I shook mine in a cocktail shaker, but you can stir if you want, it is your choice on what you want to do. Pour the cocktail over ice, garnish with a twist of orange peel and pour over the orange peel air and enjoy.