2017 RELOAD | SEASON GREETINGS

 

2017 Season Greetings

2017 was an eventful Year with many Milestones and Achievements. In this Blog I will revisit some Recipes (Blogs) and Highlights of 2017.

But first I want to wish You and Your Loved Ones a Merry Christmas and a Happy New Year. 

My Family and I are celebrating every Christmas with a special Set-Menu on Christmas Eve. How are You celebrating the Holiday Season? You can share your Celebrations (Menu, Food, Drinks and Recipes)  with us by commenting on this post.

 

Here is our Christmas Eve Set Menu for 2017 | 24^th of December 2017 (Pictures and Recipes will follow)

­­­­­­­­­­­­MENU

The Forest

Wild Mushroom and Parsnip Foam

The Ocean

Mille-Feuille of Yellow Fin Tuna and Vine Ripe Tomato Confit, Anchoiade Tapenade

The Farm

Muscovy Duck “en salmis”, Maxim Potatoes, Brussels Sprouts

The Dessert Bar

Semi-Freddo of Dark Bitter Chocolate, Mocca Anglaise, Hazelnuts

Coffee, Tea and Christmas Petit Fours

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2017 Reload

Here are some of the highlights of Enabled Cooking’s Blog:

MARCH

In preparation for our Japan Trip,  the Salmon “en papilotte” Nippon style Recipe was most appropriate.

Click HERE to REVISIT my Blog Recipe.

 

 

 

 

Turning half a Century old Japan was the perfect place to celebrate whilst visiting  during the Cherry Blossom season.

 

AUGUST

My Recipe Panna Cotta was one of the most favourite downloaded and visited Recipe for 2017.

Click HERE to REVISIT my Blog  Recipe.

 

 

 

OCTOBER

My beloved Guide Dog Kaylah has entered her well deserved retirement. Having worked and being on my side for more than 10 years Kaylah has become a big part of our Family. Thank you Kaylah and enjoy your twilight years with us!

 

 

 

 

NOVEMBER

Penny (OBE) from the UK visited us Down Under for some great Cooking sessions and most importantly for a world wide tour of advocacy campaign to inspire communities to engage blind and vision impaired people. You can visit her website “BAKINGF BLIND” here fro more information.

 

 

 

For her visit to my Kitchen I have created a Special Lamb dish celebrating the diversity of todays Australian Cuisine.

Click HERE to REVIST my Blog Recipe

 

DECEMBER

I am fortunate enough to celebrate our 10th Wedding Anniversary with my lovely wife Aubrey. We spend some time in the Hunter Valley staying at Spicers Retreat and Dining at Muse (Hungerford Hills Vineyard), Wine tasting at Keith Tulloch Estate and  as well visiting  our favourite spot – Bistro Molines.  

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Thank you very much for a wonderful year and I am looking forward to present you

with more creative, engaging and inspiring Recipes for 2018.

In 2018 we will launch / add Enabled Cooking + Wines giving you some advice and recommendations

matching Food with Wine or Wine with Food.

 

Chef Martin & Family