Huey Cooks a Feast

On Tuesday, Iain ‘Huey’ Hewitson launched his new recipe book, Huey’s Bloody Good Recipes, at Barney Allen’s, the restaurant he co-owns in St Kilda. Showcasing recipes from the book, Huey cooked a delicious menu for a select group of Australian media and personalities, which were very well received. It was an afternoon of good food, fine wine and great company.

The menu included prosciutto-wrapped asparagus with horseradish cream, a house salted fish cake with Dijon mustard aioli, oysters mornay, roast chicken presented two ways: the breast on a bed of creamy mash with herb butter and the leg shredded in a Thai slaw. For a sweet treat, dessert was a grilled banana split drizzled in palm sugar and orange caramel.

The recipes contained in *Huey’s Bloody Good Recipes *are designed to expand your cooking repertoire, without any fuss and hassle. The book expounds that good home cooking is not about being a genius in the kitchen – it’s about organisation and good-quality ingredients. An ethos that Huey is passionate about.

Following the launch, Huey embarked on his book tour, starting at Angus and Robertson in Melbourne for a food demo and book signing. He will also appear in Melbourne from Nov 9–14, before moving onto Sydney Nov 17–21, Brisbane Nov 23¬–26, Gold Coast Nov 26, and Adelaide Dec 2–4.

Watch a video of Iain introducing his new book.

Huey’s Bloody Good Recipes is available for purchase here.

SMG to celebrate Philippe Mouchel

Philippe Mouchel
(pictured with his mentor, the world famous chef Paul Bocuse)

The Slattery Media Group is proud to announce an exciting new collaboration with renowned chef, Philippe Mouchel, and esteemed food writer, Rita Erlich. Mouchel's CV is impressive: he was trained in the classic French manner in Lyon under the legendary Paul Bocuse. At 22, he headed up a restaurant for Bocuse in Japan, and later ran another at Daimaru in Melbourne. He currently runs the Brasserie by Philippe Mouchel at Melbourne's Crown complex.

The publication will be part-memoir, part-cookbook, celebrating the life, times and recipes of Mouchel, with Erlich (who edited The Age's Good Food Guide once upon a time) as co-writer.

We are a food-loving organisation that is itching to get started on this great project.

The book is set to be launched late-2010.

Photographing a French Gentleman

It isn’t often you get the chance to enter a professional kitchen, and watch a world-famous chef chop, dice and flambé vegetables, and fillet delicious-smelling cured salmon for the camera. Yesterday, we took two Slattery Media photographers, Lachlan Cunningham and Michael Willson, down to The Brasserie by Philippe Mouchel to snap the French chef in action. Action, that is, before the day’s service had started, so we would not get in the way of frantic perfection. It was a hot, windy day, but for the shots outside (with the city as his background), Mouchel was the perfect subject, smiling for the camera, toque (chef’s hat) on his head, sun in his eyes. His first book, a collection of life stories and recipes from his life with food, is beginning to take early shape, and is on track for release late next year.