Tag Results

Simone’s Celebrity Birthday Video – by Adrian Erdedi

May 18th, 2011

YouTube Preview Image

On the 25th of April, it was my little sister Simone’s birthday.

I spent a couple of months getting footage together of people she knows and loves wishing her a happy 24th birthday. I gave Simone the video, and she absolutely loved it – she was beside herself.

She is a smart little Down Syndrome girl, she’s very clever, she’s fun and most of all, she is lovable. She loves celebrities, she loves television, she loves movies and most of all loves music. So I made sure I asked the people who will make her smile.

I never planned to make this video public, but I thought it would be a great way to raise awareness about Down Syndrome and urge that everybody does their bit to help these beautiful people feel part of the community. If you want to donate money to the Down Syndrome Association in your state, that too would help tremendously – aiding the people who aren’t as lucky as my sister having a loving home and family around her all the time.

A massive thankyou to:

Carmelo Pizzino

Simone, we all love you very much and we all hope you had a wonderful birthday!

Love Adrian xox

The Clever Chef – Pete Evans

April 22nd, 2010

He’s a gentle man, with a kind and calm heart. Loves to have a laugh and also loves to have a good chat.

Remaining grounded and humble but knowing what he wants and getting it – he is Pete Evans.

Known all over Australia for his role as a judge on My Kitchen Rules, he also has a huge successful business, and career in entertainment. From working in McDonald’s and Sizzler as a kid, he has worked his way through to the top of his profession.

Pete was born in Melbourne, grew up on the Gold Coast and finally set himself up in Sydney where he opened Hugos in the famous Kings Cross area.

This man has one very busy life. Running a restaurant, catering business, writing books, creating tv shows, public speaking, traveling around Australia and giving up his time for the charities close to his heart, there is no stopping this guy.

Below is a brief chance to get to know Pete Evans.

What projects are you currently working on or have in the near future?

I am currently filming two new television series which I am creating for the international market – one is based on my catering business and the other is a fishing and cooking and travel series.

What is your favourite piece of clothing or accessory?

I would have to say my new Billabong wetsuit – very light and warm.

Which foods and drinks most excite your taste buds?

I think any food made with love and care is the most exciting.

What is your greatest extravagance?

Surf trips overseas are my big indulgence.

Greatest lesson learnt?

Everything in moderation.

What advice would you give someone if they were thinking of a career in your industry?

I would make sure they spent at least 3-6 months doing work experience in the best restaurants before you committed.

How do you maintain a life balance between work and home?

Yes – I have my holidays planned a year or 2 in advance and fit work around those times

Which celebrity wardrobe would you love to raid and why?

Johhny Depp – the king of style!

How did you get into doing what you do?

Through necessity and common sense – I wanted a trade that would help me out in my future and I thought cooking would be the most beneficial.

My Mother/Father always told me…

Believe in yourself.

Is there a cause that is close to you and if so, why?

Sydney Children’s Hospital – Gold Week.  My daughter had an operation when she was 2 weeks old and I love the work they do.

Where is your favourite place to relax in Sydney?

At a good Japanese restaurant like Azuma where I can watch the sushi chefs.

Signature dish?

Chilli mud crab.

Favourite beach in Sydney and why?

I love all the beaches.

www.peteevanschef.com.au

Be sure to have a look at one of Pete’s fantastic recipe’s by clicking here.

Make Pete Evans’ Yabbie Linguine!

April 22nd, 2010

Why not try one of Pete Evans delicious recipies? It’s easy, tasty and fresh. Give it a go!

YABBIE LINGUINE

Ingredients:

12 large yabbies

8 garlic cloves, crushed

2 long red chillies

125 ml (4 fl oz/½ cup) extra virgin olive oil

400 g (14 oz) fresh linguine

3 tablespoons chopped parsley

100 g (3½ oz) shaved parmesan

Method:

Put the yabbies in the freezer for 45 minutes or until they‘re inactive. Take out and cut in half lengthways, then clean out any muck and remove the intestinal tract.

Cook the garlic and chilli with the olive oil in a frying pan over low heat until softened but not coloured. Add the yabbies and cook on both sides until changed in colour and cooked through. You might need to cook the yabbies in two batches or use two pans, so you don‘t overcrowd the pan.

Cook the pasta in a saucepan of boiling salted water for 2–3 minutes until just tender, stirring occasionally with a fork to prevent the linguine from sticking.

Strain the pasta and toss through with yabbies and parsley and season to taste. Top with shaved parmesan and serve immediately.

- See the interview with Pete Evans by clicking here

Taste Of Sydney – SMEG Marquee

March 15th, 2010

Taste Of Sydney wrapped up on Sunday the 14th of March, running over 4 days from the 11th.

Held in Centennial Park, the event was a huge success, showcasing some of Sydney’s best restaurants, wines and suppliers.

I was fortunate enough to have access to the SMEG marquee, where my friends and I were greeted by the lovely host Chad MacKenzie and over-indulged on the tasty food that Pete Evans’ (Hugos Catering and judge on My Kitchen Rules) catering team prepared for us, along with an endless supply of drinks by Peroni and Canella Prosecco.

We got to enjoy this, along with the company of Pete Evans and the team from SMEG, while lounging in the beautiful marquee with stunning SMEG products around the perimeter. The gorgeous lighting was supplied by Euroluce.

The food we were served was plentiful, with the attractive wait staff tending to our bellies constantly. On the menu was a range of fine foods, like the Japanese inspired Sake soaked Sydney rock oyster shots, scallops with oil in coriander, beetroot cured ocean trout with horseradish cream and wild field mushroom tarts just to name a few.

Check out the photos of the SMEG marquee and their beautiful displays.

Visit SMEG and Pete Evans websites here.