Tag Archive: cooking


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…

In the Kitchen With Mike

Born and raised in Wellington, Mike Eastwood is the proud resident of the capital of New Zealand.
Mike is also the generous and creative mind behind Tuesday Night Dinner, a potluck dinner with a weekly theme. Hosted for more than a decade by Mike himself, the dinner now moves from place to place around Wellington.
Entrepreneur by day and passionate cook the rest of the time, Mike agreed to be portrayed doing one of his favourite past time.

And I’m particularly happy to open this series of Face & Place with Mike.

So please follow me in his kitchen for the making of a delicious three course meal for 7 lucky guests.

* Smoked Eel Caesar salad * Fettuccine with Mushrooms & Cream Sauce * Poached Rhubarb and Strawberries with Vanilla Ice Cream *

Partly assisted by Grace, Mike shared and patiently explained to his lovely and young sous-chef about ingredients and tastes throughout the cooking process. Always casual, his approach involves all the senses.

Meanwhile guests were chatting, having a drink and appetizer with the freshly made chicken liver mousse on slice of bread…

Chopping red onions and flambeing chicken livers for the making of mousse

Cooking with the heart. Tasting and testing

© Viviane Perenyi Dry Oregano and Egg ShellStill life

The props

Polishing mushroom and coating salad leaves with mayonnaise

 Mike’s speciality: fresh pasta

Cheers !

La suite en français…