Tag Archive: recipe


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…

23/31

Chocolate and Walnut Slice | At Down Under | Viviane Perenyi

At last, here’s the recipe mentioned in the post yesterday.

To be honest, these are brownies that turned out too crumbly to be called brownie.
They have this rich nut and chocolate taste that is addictive though.
The kind you can’t stop nibbling all day long.

Cracking Walnuts | At Down Under | Viviane Perenyi

Walnut and Chocolate Slice

110g unsalted butter
120g dark unsweetened chocolate
2 eggs, lightly bitten
70g brown sugar
80g buckwheat flour
125g walnut, finely chopped or walnut meal
1 pinch salt
1 tbsp rum (optional)

Preheat oven to 180ºC. In a saucepan over low fire melt together chocolate and butter. In a large bowl mix together flour, walnut, sugar and salt. Remove melted chocolate and butter from the fire and allow to cool. Add eggs to flour mix and pour melted chocolate. Mix well and stir in rum. Bake in a shallow dish lined with baking paper for 25 minutes. Remove from oven and allow to cool before slicing.

Chocolate and Walnut Slice | At Down Under | Viviane Perenyi
Chocolate and Walnut Slice | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

Plum and Chocolate Cakes

Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

I can’t say there’s a lot of baking done those days. Might be the constant warm weather or maybe the erratic oven I have that deter me from one of my favourite pastime…
Lately, I spent my time preparing editorial photo shoots and meeting lovely people along the way. So in the kitchen, it stays simple.

After putting my hands on some Whittaker’s chocolate though, the idea of making a chocolate cake was quick to follow. It’s ages we didn’t have any chocolate cake, I said to Paprika.
So here they are, baked in muffin tins, these plum and chocolate cakes are a free interpretation of the recipe in Béa’s cookbook. Plum and chocolate is a lovely combination and useless to say the cakes disappeared quickly.

Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

Plum and Chocolate Cakes (makes 10-12)

100 gr almond meal
30 gr wholemeal flour (or amaranth flour for a gluten-free cake, as in the original recipe)
2 eggs
3 small plums, pitted and sliced
70 gr sugar
75 gr chocolate
5 tbsp olive oil (or 90 gr unsalted butter, as in original recipe)
1 pinch salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp fruit brandy
Honey

Preheat oven to 180ºC (350ºF).
Melt the chocolate with olive oil in a bain-marie and set aside. In a bowl, combine the almond meal, flour, salt, baking powder and baking soda.
With a hand-held mixer whip eggs and sugar until the batter is light and pale in colour. Stir in the fruit brandy, then the melted chocolate and the flour mixture, until just combined. Pour the cake batter into muffin moulds lined with paper liner and arrange the slices of plums on top. Place in the oven and bake for 20 minutes or until the blade of a knife inserted in the middle comes out dry. Remove from the oven, lightly brush plum slices with honey and let cool before removing from moulds.

LA SUITE EN FRANÇAIS…