It is never too late to change if you do not entirely admire what you see in the mirror, every single person is a “works in progress” and we should all help each other develop, feel better about ourselves and become better people……otherwise what is the point of having friends.
Self Confidence is the Key
Jun 12th, 2009 by mikesaxon
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1) Michael's Musings
- A cook's top priority is to know how to cook
- A far cry from five star treatment
- A father and daughter's inseperable love
- An angel in waiting
- Are we the "Daddy" our daughter's deserve
- Babysitting brutish blokes
- Curmudgeonly customers
- Fouled by a mechanical glitch
- How ugly are you?
- It's all in the game
- It's showtime at the hotel buffet
- Just another day in paradise
- Lasting impressions on our children
- Life is beautiful!
- Loneliness…the curse of humans
- Moonshine on a moonless night
- Once upon a durian date
- PR Playoffs
- Service shenanigans
- Sex in the Bahamas
- The chilling 'Lovely Bones"
- The great junk food conspiracy
- The importance of people skills
- The joys of being a chef
- The need to change
- The power of dreams
- The power of words
2) Recipes
- A hearty herbal oxtail soup
- All Meat Stocks
- Apple tatin
- Balinese Beef Rib Soup
- Banana bread with raspberry compote
- Battered prawns with lime
- Braised Chicken Cacciatore
- Braised duck with star anise
- Braised lamb shanks
- Briyani lamb shanks
- Caesar Salad with Grilled Chicken
- Charcoal Fan Fired Char Koay Teow
- Chargrilled rack of lamb with cucumber raita
- Cheddar Cheese Biscuits
- Cheese and chive omelet
- Cherry tomato and pepper spaghetti with crayfish
- Chicken Rendang
- Chocolate pralines in a presentation box
- Crab and four angle bean salad
- Cream Caramel with Fresh Berries
- Crusted chicken with sundried tomato pasta
- Fresh wonderful fluffly and smooth mashed potato
- Grilled feta cheese and smoked salmon sandwich
- Grilled fish in Asian spices
- Grilled flank steak with pineapple salsa
- Grilled Sea Bass fillet spiked with sage and smoked salmon
- Gulab jamun dessert
- Healthy Banana and Tapioca Pearl Soup
- Homemade beef burger with capsicum relish
- Honey and oat rolls
- Hot and sour beef salad
- Kaffir lime banana fritters
- Kaffir lime creme brulee
- Kambing hitam manis
- Kanpei homemade apple pie
- Lemon meringue pie
- Lemongrass tomato infused oyster shooters
- Mango pudding
- Mini Hazelnut Cakes
- Mushroom and thyme salad
- Nicoise salad with grain mustard
- Pesto and garlic toasted farmer loaf
- Pineapple fried rice
- Poached eggs with mushrooms
- Prawn cocktail open-faced sandwich
- Prawn, crab and apple salad
- Quick roast beef salad
- Ratatouille Provencale
- Red snapper steak curry
- Rice noodles with aromatic fish gravy
- Ricotta and pumpkin ravioli
- Roasted chinese spiced duck
- Roasted ginger flower cod on hot and sour noodles
- Rosemary & Parmesan Potato Wedges
- Rosemary lemon roasted chicken
- Sauted sea bass wrapped in beef bacon
- Sautéed grain fed beef fillet with creamed potato cubes and a beetroot glaze
- Simple bbq lamb chops
- Simple fish stock
- Simple hoisin sesame fruit salad
- Simple Pumpkin Cream Caramel
- Southern fried chicken
- Soya glaze cod on asparagus puree
- Spiced braised beef
- Spiced pineapple pajari
- Spicy Avocado and Chicken Baguette Sandwich
- Spinach ricotta and pine nut cannelloni
- Strawberry mille feuille
- Sweet Potato and Prawn Spaghetti
- Tamago stuffed chicken teriyaki
- Tapenade Mediterranean rich olive spread
- Thai spicy seafood salad
- Thai style blackened cod fillet
- The 30 minute chef
- The real Yorkshire pudding recipe
- The sauce mirror "Glace de Viande"
- Traditional English Fish and Chips
- Watermelon chili granita
- Watermelon salad with cheese and nut balls
- Wild salmon on Asian style noodles
- Wild salmon spring rolls with Thai sauce
- Yellow lentil and vegetable stew "Dalcha"
- Yogurt Coriander Masala Chicken
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4) Industry News
- AGA Cookshop offers cookware and recipes
- Business carvery lunch at Hotel Nikko Kuala Lumpur
- Chefs on fire in gastro laboratory
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- Presentation of Chef's Tales book to kitchen trainees
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