Archive for the ‘Food for thought’ Category

Check out one of our favourite cafes over at the Design Files. Matt Wilkinson from POPE JOAN shares the  incredible ‘The Smoker’ sandwich, as served on our very own Coco plate. Sandwich created by his head chef, Jason Newton. Photo courtesy of Lucy Feagins at the Design Files, taken by Sean Fennessy.

What a beautiful front cover.

Our very own Coco. Photography by John Laurie. Prep by Angela Nahas and Kirrily La Rosa. Page 130 of the June issue. Out now.

Look very closely and you will see our Barista range piled up next to George- as seen in the latest edition of Masterchef magazine. Mama Baba is a relatively new restaurant, the latest venture  for George and Made Establishment. Details here- http://mamababa.com.au/

And some more photos of Barista on a recent Robert Gordon photo shoot. Styled by our favourite stylist Anna Roberts. Photography by Jarrod Barnes.

For your nearest local stockist of Barista please contact sales@robertgordonaustralia.com

If you are local Melbourne restaurant or cafe wanting to use Barista please contact cedar hospitality. http://www.cedarhospitality.com/

-Kate

Women’s weekly are always the best for reliable recipes. Their Feb spread- “Best in Class” has some really easy creations to please little people. We love seeing our patty pans put to a more savoury use – shown here with Cornbread. Photography by John Paul Urizar and styling by Michele Cranston.

Cornbread

Makes 8 Prep and cook time 45 min

1 cup (150g) instant polenta

1/2 cup (75g) plain flour

1 tablespoon baking powder

1 tablespoon sugar

1 small (150g) green capsicum, copped finely

2 corn cobs, kernels removed

2 green onions (green shallots), sliced finely

1/4 cup coarsely chopped flat-leaf parsley

3 eggs, beaten lightly

1 cup (250ml) milk

1/3 cup (80ml) olive oil

8 cherry boconccini

1. Preheat oven to 180c (160c fan forced). Line eight holes of a 12 hole (80ml) muffin pan with paper cases.

2. Combine the polenta, flour, baking powder and sugar in a large bowl. Add the capsicum, corn, green onions and parsley; mix well. Season with salt and freshly ground pepper.

3. In a separate bowl, whisk together the eggs, milk and olive oil, then stir the liquid into the dry ingredients. Mix well, then spoon the batter into the paper cases. Place a bocconcini in the centre of each muffin.

4. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan. Store Cornbread in an airtight container in the refrigerator.

Suitable to freeze. Not suitable to microwave.

Here are a couple of posts we have picked up on recently with our lovely cup cake papers.

The talented photographer Rowe Timson captured Gabe’s first birthday with the most gorgeous photos. See our Carnival stripe patty pans on the elaborate table. What a beautiful party. See website for Rowe Timson here.

Also spotted are the lovely cup cakes by Madelaine. See website here.

She has used our Fairy Princess papers to make beautiful, beautiful cakes.

It is exciting for us to see our product and the personal ways people use them. If you have any images of our patty pans with your own creations, please let us know – we would love to share. - kate

What better way to start the year than with a cracking review for one of our customers? Congratulations Albert St!  I was lucky enough to eat there twice last week.  As Larissa Dubecki notes- ‘Sydney Road begins a new chapter’. Very exciting.

Our black and white patty pans have been getting some great press lately. None more beautiful than the Design Sponge post- In the kitchen with: coffee flavoured cake.  The styling and photography is so perfect – thanks to Kristina Gill (kristinagill.com). She purchased her patty pans at Wheel and Barrow.

For information on a stockist near you, please contact Aaron- sales@robertgordonaustralia.com

Spotted on page 95 of the November issue of Masterchef is a very lovely photo of our Australian made Bistro board. Masterchef has used a white one- they also come in a range of 14 different colours. For more details please contact sales@robertgordonaustralia.com

Last month, we were treated to a beautiful lunch at Guy Grossi’s Merchant.  We are very lucky here at Robert Gordon, to  work with Australia’s best chefs- making, creating, glazing, and firing beautiful custom made pieces for their restaurants. We have worked with Guy Grossi and his lovely wife Melissa for some time now. Merchant is a vibrant, exciting Italian restaurant – it was a joy making the ceramics to match.

The girls, Sally, Sue, Rani and Naisim, who actually glazed and decalled the pieces were thrilled to be able to see them at work.

www.merchantov.com

495 Collins street, Melbourne.

A more professional photograph, courtesy of Gourmet Traveller.

‘Little Circus’ is Robert Gordon’s inspired new party range. Whether you’re celebrating a child’s birthday or arranging a party for grown ups who haven’t quite grown up, ‘Little Circus’ is for you.  The range  includes paper plates, cups, cake wrappers, cup cake toppers, invitations, patty pans and treat bags.