Spoon HQ

Friday, October 16, 2009

Rude Health- We Were Robbed!

we were robbed!

Rude Health might not have won the prized Golden Spurtle but they still make damn good porridge.

This weekend, the small Highlands village of Carrbridge was overrun with avid porridge fanatics as they competed for the prized Golden Spurtle in the 16th annual World Porridge-Making Championships.

Amongst them was Rude Health, determined to show the Scots that they know exactly what to do with their oats in the morning. Rude Health’s up-for-anything founder Camilla Barnard took on the challenge.

The traditional oatmeal round was tough, won by a hard-core Yank - the Scots were robbed too! Rude Health’s ‘speciality’ entry, a delectable blend of creamy porridge with maple flambéed bananas and brulée top (with Camilla’s top secret ingredient) looked like a winner but alas, it wasn’t to be.

Nevertheless, Rude Health still makes damngood porridge; in fact their Fruity Date organic porridge is award-winning in its own right!A seductive blend of dates, apricots and apple with a hint of cinnamon, Fruity Date is nowavailable in Tesco stores. Alongside it sits Top Banana organic porridge, a delicious quickand easy version of Camilla’s World Championship attempt. So this winter the wholenation will be able to enjoy breakfasts from these‘world-class’ porridge makers.

And it’s World Porridge Day! This international day was founded by the organisers of the World Porridge Making Championships and Mary’s Meals, a charity which works to providea daily meal for school children growing up inpoverty. To celebrate, Rude Health is delightedto send you this pack of Top Banana porridge and a spurtle of your very own.

Golden Spurtle World Porridge Making Championships

Thursday, October 15, 2009

October 2009 Client List Update


Trish Deseine

Having lived and worked in France for the last 20 years Trish has freely developed her passion for cooking and is now one of France’s most celebrated food writers. She has sold over 1 MILLION cookbooks, presented two TV series and written countless articles both in English and in French. At Chocolate Week Trish launched her own range of essential chefs’ chocolates- Chocolate by Trish.


Mark Best

Award-winning Australian chef Mark Best, chef patron of Marque restaurant in Sydney has checked in to the Spoon stable. Last week Mark was crowned the Good Food Guide 2010 Chef of the Year: "Best is Sydney`s own Willy Wonka and a three-hat fine diner, Marque, is his factory of culinary creativity" Sydney Morning Herald


Bill Granger

Australian cook, restaurateur – owner of the 3 bill’s cafés in Sydney - author & TV presenter. Bill’s 7th book – Feed Me Now – was published by Quadrille Books in April 2009. His previous 6 books were all published by Murdoch Books. Bill’s most recent TV series – Holiday – was broadcast in the UK in the second half of 2009. His previous TV series Bill’s Food & Bill’s Food 2 are repeated at intervals on the BBC. bills Japan opened in March 2008. Plans are underway for more restaurants in Japan and a restaurant in London.


Laura Santtini

Food writer, cook & restaurateur. Author of Waitrose Food Illustrated’s Ask Mrs Santtini column saw her first cook book - EASY TASTY ITALIAN - published by Quadrille in October 2009. Laura has also recently launched her own range of transformational cooking preparations- EASY TASTY MAGIC- in Selfridges.


Skye Gyngell

Head chef Petersham Nurseries Café, Vogue’s consultant food editor, cookery writer for the Independent on Sunday Review Magazine, columnist for Delicious Australia. First book – A year in my kitchen (Quadrille 2006) - won 'Cookery Book of the Year' at the Guild of Food Writers Awards 2007 & ‘Best Food Book’ at Le Cordon Bleu World Food Media Awards 2007. Her second book – My favourite ingredients – was published by Quadrille in September 2008. A third book, completing the trilogy will be published at the end of 2009.


Gael & Francesco Boglione

Owners of Petersham Nurseries.


Luke Mangan

Australian chef, restaurateur – creator of Sydney’s Glass at The Hilton – author, TV presenter and founder of the Lexus Young Chef Awards. Luke opened Salt Tokyo in April 2007 and South food + wine bar in San Francisco in October 2007.



Petersham Nurseries, Richmond – plants, food, gifts and antiques.



Petersham Nurseries Café, Richmond


Santini, Belgravia, celebrated its 25th anniversary in October 2009


Food & Drinks

Chocolate by Trish, Trish Deseine’s essential, rewarding and unashamedly gorgeous dark, milk and white cook’s chocolate range.


Easy Tasty Magic, a spellbinding range of transformational cooking preparations by Laura Santtini available from Selfridges.


Rude Health, muesli, porridge, puffs & flakes


Umama-mia! Laura Santtini at Divertimenti

Following Laura Santtini’s epic Easy Tasty Italian book launch last week at her parent’s legendary Belgravia restaurant – Santini - last night Laura shared her wit, wisdom and larder secrets to a room full of cookery enthusiasts at Marylebone’s Divertimenti Cookery School. At the same time she sneaked in a sneaky sneak preview of her new range of scratch cooking preparations Easy Tasty Magic prior to their debut in Selfridges Food Halls on Monday.

Stripping away the jargon Laura guided us merrily through the scientific philosophy of Umami (the fifth taste) and taught the assembled crowd how to apply these principles on an everyday basis with simple, cheap ingredients. Favourite recipes were broken down into their raw ingredients and technically but engagingly discussed. As Laura joked “There’s a scientific explanation as to why we think George Clooney is gorgeous, in the same way that there’s a scientific reason why Spaghetti Bolognese is delicious.”

Guests were treated to demonstrations and we all gobbled up generous tasters of some of Laura’s favourite recipes: a basic Risotto Alla Parmigiana, a chicken “Roll, Wrap and Splash” and a special but “very secret” recipe for a Baron Verde lemon, basil and vodka dessert. As well as showing the group her own recipes and methods for creating Flavour Bombs, Laura gave inspiration for how to develop original spice blends from common larder staples.

With free-flowing wine, copious amounts of mushroom risotto and a star performance from a sturdy risotto-stirring gentleman, guests were treated to a hugely successful and highly entertaining evening. We left hoping for an invitation to one of this sassy Italian’s home dinner parties one day.

Simple, original and delicious.

Labels: , , , ,