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Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Last Saturday I was in Bondi Farmers Market where I photographed the opening of The Pop Up Cooking School, the new venture of chef Julien Vasseur.
Imagine a cooking class set outdoor on a grassy patch, where you can learn how-to, get tips from an experienced chef, try your hands at making a dish and then eat delicious food al fresco. Pretty cool, right ?
The opening class was about ceviche and tacos. After the demonstration, that included pico de gallo, tomato chipotle sauce, guacamole, handmade tortillas, and braised and fried pork, students could go and make their very own ceviche.
If you’re around Sydney, go and check their website for a full program of the upcoming classes.

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Chef Julien Vasseur dressing plates

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

And here’s the kingfish and shrimp ceviche recipe that chef Julien kindly agreed to share:

Kingfish and Shrimp Ceviche

800g kingfish (or any other white flesh fish) filets, pinboned, skinned
300g fresh shrimps peeled, deveined and cut into 1cm cubes
1 small cucumber (seeds removed)
1/2 punnet cherry tomatoes
1 red onion
2-3 chillies
1/2 bunch spring onion
1 bunch coriander (cilantro)
5 limes
1 orange, juiced
Olive oil
Salt and pepper

Dice the kingfish into 1cm cubes and place in a bowl with the shrimps, lime, and orange juice. Reserve in the refrigerator.
Finely dice onions, chillies and coriander (stem included) and place in a bowl. Cut the cherry tomatoes in half, dice the cucumber and add to the rest of the ingredients. Check the fish, it should be firm and look opaque.
Mix all the ingredients in a large bowl and season with salt and pepper and drizzle with olive oil. Add lime juice and pepper to taste if needed.
Serve immediately with corn chips or sopes.

Pop Up Cooking School Sydney | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

Penny Cafe

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

You may remember Penny from this post. She has recently opened a new cafe with her brother and I was more than happy to go and shoot their new venture.
Nestled in the heart of Ultimo, the cafe is sunny and breezy. The food is fresh and the coffee is great.
If you happen to be around Ultimo in Sydney, go and check them out. Friendly service and good time you will have.

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe, 1/103 Quarry Street, Ultimo, Sydney.

LA SUITE EN FRANÇAIS…

Food Gathering Simple Things Magazine 26

Summer feel to start this week with a sample of the story I shot for the Simple Things magazine.
All the finger food recipes inspired by the sea to be found in the latest issue.

Special thanks to Penny, Bruna, Nadim, Amy & Peter for their contribution.

LA SUITE EN FRANÇAIS…

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