THE MIDNIGHT OILS

The latest news from the Ballarat Food Network

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MYSTERY MEAT LUNCH

Ryan Pearce FedUniRyan Pearce from Federation University's Commercial Cookery School.

The second year apprentice students at Federation University have been churning out some incredible local pork products from Western Plains Pork. Seven pigs became fourteen halves, then primal and sub primal cuts. Pigs head terrine, and finally some very tasty sausages. “We have utilised all parts of these great local pigs.” says Ryan Pearce. “Including the bones and trotters for stock and even the skin went into the sausage. We double mince the skin and we made these sausages with all the best techniques.”

Actually this sausage making activity is extra curricular and Ryan together with 4 students chose to stay late and partake in this clandestine sausage making class.

MYSTERY LUNCH Prospects

Lucky us though, as a result of this sausage making endeavour foodies will be able to book a table at Prospects Restaurant at Federation University’s SMB Campus on July the 8th 12pm -1:30pm (bookings call 53278017) as a part of The Mystery Meat Lunch. I can’t tell you the rest of the menu its still a secret. You can check out the events at Prospects Restaurant on the Federation University website.

SUZI What did the local chefs make?

RYAN Classic English pork sausages and Southern American bbq style with  paprika, cayenne, mace and molasses.

SUZI What did you pop this great pork sausage mix into Ryan?

RYAN Natural intestines castings

SUZI Which rule the sausage world!

For now the sausages are air drying in the cool room and I must say they look amazing. I wish that opportunities to partake in local produce breakdowns and secret lunches had been part of the curriculum all those years ago when I was an apprentice at William Angliss Institute in Melbourne.

I do remember having the opportunity to go to the abattoir and I also remember taking a sickie that day, but hey at the time I was a 21 year old vegetarian with a peace love and mung beans attitude and purple Doc Martens. I’ll definitely be making up for all those meat free years on July 8. Nowadays I only practice #meatfreemonday and #farinaceousfriday.

Book a table and support the future of food in our region and these talented cooking students. Remember every time you say no to a parma you are giving a young chef the opportunity to learn to cook something amazing!

feduni

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GOOD FOOD BALLARAT - MASTERS & APPRENTICES

ballaratfood gfb mastersRyan Pearce, Suzi Fitzpatrick and Chrissy De Deugd

Good Food Ballarat Festival 2015 provides a month of spectacular dining opportunities in Ballarat. A hawkers market, farmers market, brunches, lunches, suppers and degustations. What’s set to be the most talked about event to mark the end of the festival is the Masters & Apprentices six course degustation. The star studded degustation will be matched with Mitchell Harris Wines, at Federation University’s Prospects Restaurant, November 30th at 6pm.


This event, created by chef-whiz Ryan Pearce. He tantalized our tastebuds at his sellout six course degustation event at Aureate Restaurant last week. An experienced chef Ryan has attained a standard of culinary excellence working in many hatted restaurants across Melbourne. Now Ryan is bringing his skills to our region and teaching the next generation of chefs at Federation University in the Commercial Cookery school, whilst also commanding the role of executive chef at Aureate Restaurant as the team embark on bringing fine dining experiences to Ballarat.

Ryan put out the challenge to some of his talented celebrity colleagues to recruit the awesome talent to cast as the Masters of the Good Food finale. Each master is to produce a designated course and will be assigned with two apprentices by drawing straws. The dinner will be the final hurrah this year for the commercial cookery students.

THE MASTER LINEUP


Course 1 Canapés: Suzi Fitzpatrick
Course 2 Seafood signature salad: Damien Jones
Course 3 Meat/Game signature entree: Matt Dempsey
Course 4 Signature dish: Luigi Bazzani

Course 5 Signature main: Matt Germanchis

Course 6 Dessert double team: Phiilpa Sibley Cook and Daniel Southern

This collaboration will include top industry culinary skills and experience teamed with the enthusiasm and talent of Australia’s next generation of creative food professionals.

Ryan is still to learn of the dishes his masters are planning to create with their apprentices. Suzi gave us a heads up on her plans for canapés for the evening and all I can say is, this is going to be a foodie event, the likes of which you will not find anywhere else. The master chefs, each with one course to focus on, will be at the top of their creative game when it comes to composing their signature dishes for the six course degustation.

The courses will be matched with wines by John Harris from Mitchell Harris Wines. The night will be MC’d by Federation Uni’s John Hayes and Chrissy De Deugd will be managing the front of house.

Masters Apprentices

Tickets for the six course degustation event are $150 per person. To book contact 5336 8263 or email 
Starting at 6pm, Monday 30th of November 2015 at Prospects Training restaurant FedUni TAFE-SMB Campus, Lydiard Street South Ballarat.

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FEDERATION UNI'S FIRST MYSTERY LUNCH FOR 2015

FEDERATION UNI'S FIRST MYSTERY LUNCH FOR 2015

We are excited to report that the Federation University's Commercial Cookery students are about to embark on their amazing mystery lunches for 2015. Tomorrow's first Mystery Lunch is themed around poultry.

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SPANISH AT PROSPECTS

SPANISH AT PROSPECTS
This Wednesday 17th & Thursday 18th September, Prospects Restaurant at Federation University will be serving a menu based on a Spanish theme. Come check out our third year students turn on their Mediterranean flare. All guest can book a table and join us this Wednesday and Thursday night 6:30 - 9pm. Price is $33.50 per head, bookings essential.
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CHEF PROFILE: RYAN PEARCE

CHEF PROFILE: RYAN PEARCE

Name: Ryan Pearce

CURRENTLY COOKING AT: Federation University's Prospects Restaurant 

WEB: www.http://federation.edu.au/faculties-and-schools/industry-skills-centre/food/prospects-restaurant

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MYSTERY LUNCH CHALLENGE

MYSTERY LUNCH CHALLENGE

The Ballarat Food network celebrates food adventures in our region, when Ryan Pearce from Federation University's Commercial Cookery department contacted us to be involved in the events he is undertaking with his third year students/chef's we happily came along to see just what the next generation of Ballarat regional chefs are creating.

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BALLARAT CHEFS CREATING TRADITIONAL THAI CUISINE

BALLARAT CHEFS CREATING TRADITIONAL THAI CUISINE

Third year apprentices at Federation University are entering the Traditional Thai Arena. After completing authentic Thai 101 with their Master, Ryan Pearce, the chefs are preparing to serve the public a sumptious array of traditional Thai cuisine. Wednesday 13th and Thursday 14th of August Traditional Thai Dinner will be served at Prospects Restaurant at Federation University.

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