Good Food Academy in Caulfield South, Victoria | Grocers

Good Food Academy

Locality: Caulfield South, Victoria

Phone: +61 438 259 326

Address: 768 Glenhuntly rd 3162 Caulfield South, VIC, Australia

Website: http://www.passionatecatering.com.au/

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24.01.2022 We say: the best value for money pasta. Premium durum wheat with mat surface, allowing for your favorite sauce to cling to the pasta. Follow us on Facebook for more tips, recipes and more.

20.01.2022 Thank you Irina Golomb on very informative evening on the subject of Real Food.

19.01.2022 Meet Katherine from Spud Sisters. You know, every time I'm being asked, given my Eastern European background, how is it that my dishes, featuring ingredients not found in EE cuisine (coriander, passion fruit, lemongrass etc. etc.) just as good as my potato salad. And I always say: admittedly, as a child I was never exposed to exotic or Asian ingredients. Bananas were a luxury. Limes, ginger, cardamom? Never heard of them. However, I say, we had potatoes - bloody awesome pota...toes back in Ukraine. It's paramount to be mindful of the fact that good food starts with good ingredients. Coriander - shmariander. Learn about good potatoes first ! It's about their botanical constitution, the amount of starch, moisture etc. More importantly, their ethereal flavor compounds. Potatoes differ tremendously in their kinds. Why our roasted potatoes taste superb ? Because nature made them that way. So, we need to do our own peeling. But it damn worth it, folks! See more

19.01.2022 Why our hummus is so DECADENTLY smooth and how we do it. 1. Soak 2 cups of chick peas overnight in 2 litres of water with 1 teaspoon baking soda. 2. Boil for 45... minutes until tender. 3. Strain in a colander and cool. 4. Pick out shells, leaving chick peas. 5. Place chick peas into blender (not food processor) with 1/2 cup tehini, 3 tb.spoons lemon juice, 1 cup mineral water, 1 tb.spoon e/v olive oil,1 tb.spoon salt and some freshly ground black pepper 5. Blend until smooth. 6. Adjust consistency by adding more mineral water if necessary. See more

18.01.2022 Beef & lamb roulades 4 beef shnitzels, pounded 300 g. Minced lamb 3 garlic cloves, crushed ... 1 tb.spoon smoky paprika 1 tb.spoon zaatar 1 teaspoon freshly grounded coriander seeds Few sprigs fresh coriander, finely chopped 1 tb.spoon - tehini Pinch of salt & freshly ground black pepper 3 tb.spoons olive or rice bran oil Method: Mix minced lamb with the rest of the ingredients. Place beef shnitzel on the cutting board. Put some lamb mince filling in the middle (closer to your edge of shnitzel), roll tightly and put aside. Heat oil in the frying pan and place roulades in the oil with the edge of the roll on the bottom (you can either use a wooden sticks or a cooking string if you wish). Fry on each side until brown and transfer onto the baking tray. Bake in preheated oven @ 180C for 15 minutes.

18.01.2022 Ladies...and blokes. Join me for these awesome series of cooking classes. I wish to share with you some of my favorite winter recipes. You will learn and you will taste. Dishes from various parts of the world. Traditional Roasts, Indian Curries, Moroccan Tagines, Malaysian Laksas and more !... It's Passionate Good Food Academy for ya ! See more

17.01.2022 At only $8.0 per kg. you will not find more suitable brand for cooking. Best value for money by far.

15.01.2022 Meet Umberto Frattali. Umberto is one crazy Italian bloke. Crazy in a good way. Crazy about one thing only. His truly unique olives and olive oil he produces. Located in mountainous region of Northern Victoria near the town of Yea, his olives make the best out of climate, known for its cold winters and hot summers. Olives love this extreme changes in weather conditions. Given the lucrative olive oil market, one would be tempted to cut corners i.e., mixing in insignificant amo...unts of less expensive oils, heating crushing equipment (in order to extract more oil) etc. I needed to see for myself. I wanted to understand entire process. Growing, harvesting, picking, crushing, separating pulp and juice from the precious oil. It's a labor of love, I tell you folks. Extremely costly equipment, shipped directly from Italy. Selection of right olives at the right time. Crushing the fruit is an art of its own ! Taste ? Fruity and grassy, giving off fresh volatile aromas that feel your nostrils and make you wanna drink it ! Frattali Extra Virgin Olive Oil is a choice of Passionate Good Food Academy, Kosher for Passover. Keep your eyes out in Kosher supermarkets... See more

14.01.2022 Absolutely awesome crunchy cauliflower, fresh chili and avocado salad with fried curry leaves and creamy baked apple and mayo dressing FOLLOW THIS PAGE FOR THIS RECIPE

13.01.2022 3 layered cake with strawberry cashew mascarpone and passion fruit curd. Gluten and dairy free. No margarine, no artificial flavors. Watch this space for recipe.

13.01.2022 Chicken Shcnitzel + paw paw, green chili and avocado salad with fresh lime dressing and roasted garlic Bright orange paw paw or papaya tastes somewhat bland on its own. Yet, spiced up with chili, accompanied by buttery avo and enhanced by zesty sour dressing, it turns into an incredible salad with its own character. Salad... Dice 1/4 of firm but ripe paw paw. Add half avocado, chopped into bite size pieces. Add few sprigs of sliced spring onions,1/2 a cup finely chopped fresh coriander and finely sliced green chili. Add some halfed cherry or grape tomatoes. Add freshly squeeze 1 lime (never from the bottle), 2 tbsp. e/v olive oil and a pinch of salt flakes. Mix and put aside. Roasted garlic Break garlic cloves apart but don't peel. Drizzle with olive oil and bake in the oven at 180C for 20 min. Cool and peel. Shnitzel Flatten chicken breast by slicing it through and beating slightly with a kitchen hammer. Coat with plain lightly seasoned (with salt and pepper) flour, broken egg and bread crumbs (in that order). Heat plain oil (grapeseed is the best) in the frying pan for a minute. Turn the heat to medium and fry shcnitzel for 3-4 minutes on each side. Remove on a paper towel and serve with paw paw salad.

10.01.2022 Really good salad is an orchestra where each instrument brings its own unique sound and contributes towards entire collaboration of flavors, textures and colors. Each ingredient needs to coalesce with another ingredient in a way that they both compliment each other. For instance, you wouldn't combine acidic tomato with strachy crispy potato cause wet tomato will take away from potato crispness. But if you combine strachy and crispy PARSNIP and TARO with aniseed FENNEL, mustardy ROCKET, citrusy ORANGE and LEMON ZEST, sweet and soft BLACK FIG, crunchy PISTACHIOS and fresh BASIL & DILL and drizzle with aromatic ROSE & MAPLE dressing - you got a Philharmonic Orhestra of flavors Come to my cooking class on Sunday 17th of June @ 1 pm to learn more about the ART of MAKING SALAD !

10.01.2022 E/V olive oil roasted chicken with salad of heirloom tomatoes, avocado, shaved fennel, shallots, quinoa & strawberries Feeds 4 What an exciting composition of fresh and prime quality components, consolidated by our choice of Frantalli olive oil. Clean food. Nutritious food.... Just feel good food ! Ingredients: 1 Whole chicken, cleaned properly 1/2 cup e/v olive oil 2 garlic cloves, crushed Few pinches of sea salt and freshly ground black pepper 1 small fennel, thinly shaved with a peeler 1 cup rocket, rinsed & spin-dried 4-5 heirloom or any other sweet tomatoes, sliced 1 firm but ripe avocado, finely diced 4 shallots, thinly sliced lengthwise 1 punnet strawberries, thinly sliced 1cup quinoa Method: Smear whole chicken with 1/4 olive oil, crushed garlic, some salt & pepper and bake in the preheated oven @ 180C breast side down for 40 minutes uncovered. Turn upside down and roast for another 25 minutes or until golden brown. Put aside while making the salad. Cook quinoa in 1 & 1/4 cup of water on low heat heat covered until all the water is absorbed. Open the pot and let cool. For the salad, mix all the remaining ingredients aside from rocket in a bowl with the juice of one fresh lemon, remaining 1/4 cup of olive oil. Season with salt and pepper and put aside for few minutes. Cut the chicken along the joints into marylands and a breasts with a wing. Place in the middle of the plate. Scatter rocket around the plate and top with the remaining ingredients together with the lemon juice/olive oil dressing. Sprinkle some cooked quinoa on top of salad ingredients.

09.01.2022 Succulent chicken with lemon, garlic & thyme, baked in clay pot The advantage of using this method gives you incredibly moist and soft chicken. Clay pot, being a porous material absorbs water and released it into the dish. Aromas of garlic, lemon and fresh thyme permeate the bird and...makes you salivate upon serving. Ingredients:... 1 whole medium chicken 10-15 garlic cloves, left unpeeled 1 whole lemon 3 tb.spoons e/v olive oil 5-6 sprigs of thyme 6 medium potatoes, cut into wedges (optional) Pinch of Sea salt and few grinds of black pepper Method: 1. Submerge clay pot with a lid completely into a pool of cold water for 30 minutes or so. 2. Peel lemon zest, using it together with garlic & thyme to insert inside the chicken cavity. 3. Squeeze lemon juice onto the chicken and smear all over together with the olive oil. Season with salt and pepper. 4. Place the chicken breast side down into the clay pot together with potatoes (if using) and place the clay pot into cold oven. 5. Turn up the heat to 200 C and bake covered for an hour. Open the lead and turn the chicken breast side up. Cover and bake for another half hour. 6. Turn off the oven and leave the chicken for another 15 minutes. 7. Open, take out of the clay pot and place onto the cutting board for easy carving. Serve, drizzled with some juice from the clay pot and some potatoes or rice.

08.01.2022 Passionate Good Food Academy is happy to present special Shavuot edition with guest chef Chaim Liberow . Enjoy !

07.01.2022 Shuba (herring under furcoat) Why would a herring need a furcoat ? How on Earth (or in the Sea) could herring wear a furcoat ? What brand of the furcoat would that be ? These philosophical questions have bothered Russian scientists and philosophers for generations.... We say: "Don't ask. Eat...as an aperitif with a shot of vodka." Boil or steam 3 medium potatoes, 3 carrots, 2 beetroot. Cool and grate on medium grater. Boil 1/2 cup of vinegar with 1/2 cup of water, 1/2 tsp. of salt and 1 tbsp. of sugar for 5 minutes. Cool and pour over 1 thinly sliced onion. Let the onion marinate for 20 minutes or so. Wash the onion under cold water. This process helps to get rid of its astringent taste. Chop onion finely. Chop 1 cup of herring finely. You can also mash some in the blender. Mix 1 cup of mayo with 1 tsp. of wasabi paste (this is my personal take on it). Layer grated potato on the plate but don't press on it too hard. Spread thin layer of wasabe mayo on top, followed by herring, beetroot, onion and carrot. Spread more mayo on top and repeat layering process once again, finishing with grated beetroot on top and final smear of mayo. Decorate with chopped parsey or dill. Cover with wrap and put in the fridge for couple of hours. Slice through like you would a cake. Enjoy !

07.01.2022 Your ultimate potato salad Humble potato is like a Cinderella. Simple, unnoticeable and plain. But if you dress it right, it suddenly deserves attention of the most noble prince. Marry this sweetheart...before the clock strikes 12 ! Use Desiree, Kipfler or Dutch cream variety if you can.... Boil 5-6 medium potatoes in its skin. Drain and leave aside to cool down and chop into bite-sized pieces. Meanwhile blend in the food processor: 1 cup watercress, 1 tb.spoon Dijon mustard, few anchovies and 1 cup mayo. Add to the potato (ideally, while the potato is still somewhat warm) with some chopped gherkins or pickles.

06.01.2022 Cauliflower, avocado and chili salad with curry leaves and creamy baked apple and mayo dressing 1. Chop cauliflower head into bite size pieces and blanch in boiling water for no more then 30 sec. Refresh in cold running water 2. Slice or finely chop 2 red chilies (scrape off the seeds for milder version) and add into cauliflower For the dressing:... 3. Bake 1 green apple for 20 minutes at 180 C. Cool, peel and scrape off the flesh. 4. Place apple flesh into a blender along with 1 cup of mayo and 2 tbsp of soy sauce 5. Add 3 tbsp of this dressing into cauliflower 6. Chop 1 firm but ripe avocado into bite size pieces and add to cauliflower 7. Fry 10-15 fresh curry leaves in 2 tbsp of oil for 30 seconds. Remove onto a paper towel. Let cool and crush with your hands by squeezing them while inside the paper towel. 8. Add crushed curry leaves to cauliflower. Add some sea salt, a squeeze of fresh lemon and mix thoroughly. 9. Add toasted pumpkin or sunflower seeds 10. Enjoy ! See more

06.01.2022 Pickled Bola with radish, fennel and spring onion salsa This is very easy, quick and clean dish, served cold (which makes it most suitable for Shabbat lunch). Salsa doesn't always have to be Mexican Place Bola piece ( 1 and half to 2 kg.), 2 onions, 2 carrots, few stocks of celery, some black pepper corns and a bay leaf into a pot with cold water and bring to the boil.... Reduce heat and simmer for 2 hours. Cool down (with the bola inside). Take out the meat and slice thinly. Strain the stock and keep the meat in the stock until ready to serve. Pulse (blend for no more then 10 seconds) in the food processor half fennel and 6 small radishes. Place in the bowl and add thinly sliced spring onion ( about a cup). Mix 2 tbsp. Mayo with 1/2 teaspoon wasabi paste or English mustard (for a kick) and a pinch of salt. Mix with the vegetables. Take out slices of bola out of stock and serve with the salsa on the side. See more

02.01.2022 Roasted pumpkin soup Leaving you with my most favorite pumpkin soup recipe. It tastes like no other pumpkin soup you ever tried. Sweet intense flavor is achieved through slow roasting of vegetables. Enhanced with aroma of fresh sage. Good quality e/v olive oil adds extra silkiness to this soup. Using chicken stock instead of water enriches it even further. Sweetness of pumpkin is neutralized with savory acidity of tomatoes. 1. Peel 1/2 butternut squash & cut into chunks.... 2. Peel 4 medium brown onions & cut into chunks. Add 6 Roma tomatoes, cut into wedges. 3. Mix all the vegetables with some finely chopped fresh sage, 1/2 cup e/v olive oil, salt & freshly ground black pepper 4. Place on a baking tray, lined with baking paper & roast in the oven at 180C until pumpkin is cooked through & the vegetables are slightly charred ( don't worry about the burn, as it actually adds flavor) 5. Take out of the oven, cool & blend in the food processor or using a hand blander (for better result), adding 2 l. chicken, vegetable stock or water until all the vegetables are finely pureed 6. You can push the soup through a metal sieve for smoother consistency. 7. Reheat when you need it. Adjust seasonings (salt & pepper) by tasting. Adjust consistency by adding more liquid if too thick. Enjoy. KOSHER & HAPPY PESSACH and remember don't stress ! See more

01.01.2022 Introducing Middle Eastern Beef soup by our star chef Chaim Liberow with his brother Isroel. Watch. Learn. Have fun !