I have been holding Pink Ribbon Breakfasts every year for the last five years, but this year i’ve decided to set myself a massive goal of raising $5000!

To help my goal along the way i’m holding a Pink Ribbon Breakfast with a distinct Parisian feel.

Come along on October 30th and enjoy a delicious Masterchef style breakfast menu designed by me as well as enjoy some fantastic Sirromet pink champagne, while watching an exclusive screening of the brilliant new film ” Midnight in Paris”. You’ll even get to take home a gift bag with some great gifts from Scanpan, Cadbury and Event Cinemas.

There are some great prizes up for grabs including

• Signed copies of books from Neil Perry and Adriano Zumbo
• An accomodation package from Peppers Salt Beach
• A Pink Cuisinart Icecream maker
• and many many more!!!!!

For tickets contact me here or check out the full details on my facebook event page here. http://www.facebook.com/#!/event.php?eid=288775774466343

Look forward to seeing you all there!

If you can’t come along but would still like to help you can donate here. http://fundraise.pinkribbonbreakfast.org.au/danielle_dixon

Come and join me for dinner!

Always wanted to try my Green Eggs and Ham? Ever wondered what dish started my whole masterchef adventure? Well now you can join me for dinner at Peppers Salt Resort and Spa and not only taste these dishes , but ask me about all those behind the scene moments you don’t get to see on T.V!

Teaming up with Season Restaurant renowned chef Reuben Radonich and Villa Maria Wines, New Zealand’s most awarded winery,  we’ve created a delectable four course degustation menu. Each course will be perfectly matched with a glass of Villa Maria Wine by their winemake Jeremy McKenzie.

I'm teaming up with Chef Reuben Radonich to create a great menu for this special night.

I’d love to have you join me for dinner on this fantastic night, check out the link below and book your seat, before they sell out!

http://www.peppers.com.au/food/season-event-danielle-dixon/

The Degustation Dinner begins at 6.30pm. To secure a place at this memorable MasterChef inspired event call 02 6670 5011 or email bettina.bodley@conferencesandeventsatsalt.com.au

Seared Beef Salad

Yesterday, Dominque Rizzo from Ready, Steady, Cook decided to test my creative skills by giving me an impromptu Mystery Box Challenge on the Qld Food and Wine Stage at this years Brisbane Ekka.

I had so much fun, not to mention some amazing local produce to work with! The recipe i came up with is below for you to try at home. It’s a beautiful Queensland inspired dish and would be perfect for those sunny Sunday Bbq’s!

Seared Beef Salad

1/4 Bunch of Mint, Basil, Flat Leaf Parsley & Coriander leaves picked and washed

1/4 Cucumber finely sliced

1 Green Chilli finely sliced

2 Spring Onions finely sliced

1/4 Red Capsicum very finely sliced

1/2 cup Bean Sprouts

1/2 cup Raw Macadamia nuts

1 Tblspn Macadamia Oil

1 Tspn Light Soy Sauce

2 Tblspn Tomarata Sweet Chilli Lychee Sauce 

300g Wagyu Rump Cap

Salt and Pepper

1. Before starting salad, bring wagyu to room temperature. Season well with salt and pepper.

2. Preheat fry pan to a high heat

3. Combine herbs, bean sprouts, capsicum, chilli and spring onions in bowl, toss to combine.

4. Lightly roast Macadamia nuts in heated pan, remove and cool, chop is desired.

5. Combine Tomarata sweet chilli lychee sauce, macadamia oil in bowl and add soy sauce to taste.

6. Place Wagyu in pan and quickly sear on all sides. Not more then two minutes a side. Remove from pan and rest for 5min.

7. Thinly slice beef and lay over salad, top with dressing and macadamia nuts.

Dinner with Danielle

Winter 2011 Menu Selections

 Starters

Shellfish Bisque with Freshwater Crayfish Ravioli

A rich velvety shellfish soup with a crayfish and roasted garlic filled ravioli, topped with crispy potato straw

 Green Eggs and Ham

A silky soft egg yolk nestled in a bed of fresh ricotta encased in luxurious hand made pasta served on a bed of wild rocket, dressed with burnt sage butter.

 A Selection on Tapas

Patatas Bravas with saffron salt, Quail Egg Croquettes, In -House Marinated Olives, Homemade Sourdough and olive oil

 Salt and Pepper Quail

Crispy, lightly spiced quail with a wasabi aioli and refreshing herb salad

 Eggplant Cacciatore

Creamy eggplant slices stacked with roasted tomatoes, capsicums and zucchini held together with a rich traditional cacciatore tomato sauce.

Mains

Chicken Assiette

Beautiful free range chicken presented in three different styles: butter poached drumstick, crispy skinned chicken breast and crumbed chicken oysters served on creamy Jerusalem artichoke puree with a green peppercorn sauce

 12 Hour Masterstock Braised Beef Cheeks

Asian flavours infused over a slow 12 hour braise ensures melt in the mouth delicious beef served with minted brussel sprouts and cauliflower puree

 Pork Belly & Firecracker Prawns

Succulent slow cooked pork belly is accompanied by spiced crispy prawns and rainbow salad.

 Lamb Ragout with Pappardelle

Rich and warming lamb ragout served with handcut pappardelle topped with an anchovy crumb

 Crispy Skinned Barramundi with Shitake Mushroom Broth

Queensland salt water barramundi stuffed with prawn mousse served with assorted mushrooms and shitake mushroom broth

Dessert

Pink Sparkling Jelly and Rosewater Panacotta served with Cardamon Biscuits and spiced pears

 Tonka Bean and Vanilla Sweet Potato Gnocchi with Candied Oranges and Pistachio Praline

 Steamed Coconut Pudding with Lemongrass Jelly and Coriander and Lime Icecream

 White Chocolate and Raspberry Bread and Butter Pudding

Lemon Meringue Bombe

Ingredients

Sponge

6 eggs separated

200g sugar

150g flour

Short Bread

250g Plain Flour

125g Butter

1 Tsp Icing Sugar

1 Whole Egg

Lemon Curd

2 Lemon Zested and Juiced

5 Egg yolks ( reserve whites)

200 g butter

200g sugar

Vanilla Semifreddo

4 Eggs Separated

250 ml Cream – Whipped
2 Tblspn Vanilla Extract

200g Sugar

Swiss Meringue

5 Egg Whites

200g Caster Sugar

100 ml Water

METHOD

To make Sponge:

1. Pre heat oven to 160’c
2. Beat egg whites to soft peaks incorporating half the sugar
3. Beat egg yolks with remaining sugar til pale, creamy and doubled in volume
4. Fold thru sifted flour in three batches
5. Place into a greased and lined baking tray, cook for 12 minutes
6. Remove from oven and cool

To make Shortbread:

1. Preheat oven to 160’c
2. Rub together butter, icing sugar and flour until it resembles
   fine bread crumbs
3. Beat egg and gently incorporate until mixture just starts to come together. Iced water can be added if needed
4. Gently push into a ball and rest for 20min
5. Once rested roll into a sheet 2mm thick and cut 8cm diameter
   circles.
6. Place circles onto baking paper on a baking tray, place sheet
   of baking paper on top and weight with another baking sheet
7. Bake for 10 min, remove top baking tray and bake for another 5
   min
8. Remove from oven and cool.

To make Lemon Curd:

1. Over a double boiler place butter, sugar, lemon juice and zest
   in bowl. Stir over heat until butter is melted and sugar dissolved
2. Remove butter mix from heat and while whisking, add whisked egg
   yolks
3. Whisk until combined, place back over heat and stir with
   spatula until thickened
4. Cover with a cartouche and refrigerate

To make Semifreddo:

1. Whisk egg whites with half the sugar until soft peaks are
   formed.
2. Whisk egg yolks with remaining sugar and vanilla extract until pale and doubled in volume
3. Whip cream to stiff peaks
4. Gently fold cream into egg yolks and then fold that mixture through egg whites.
5. Once all ingredients are folded through, place into a slice tin lined with cling film.
6. Place dollops of lemon curd randomly into semi-freddo mix and swirl through with a knife.
7. Place in freezer for 6 hours or overnight

To Make Swiss Meringue:

1. Make sugar syrup and bring to soft ball stage.
2. Whip egg whites until stiff peaks form and gradually add sugar syrup while still whipping
3. After syrup is completely added, continue to whip for 10 min

To Assemble:

Be sure to stay tuned as their is some really exciting suprises coming up and some great opportunities for me to catch up with some of you guys that have been supporting me!

1 Egg

½ cup flour

1 cup Bread Crumbs

½ Head Cauliflower

1 Tblspn Cream

Method

1. Finely chop cauliflower and steam until cooked
2. Process in a blender with cream until perfectly smooth,
   season well
3. Cut Camembert into wedges and crumb
4. Fry until crunchy and golden, drain on paper towel, season
5. Serve with cauliflower puree in a dipping bowl and enjoy!

Dinner by Danielle will be a unique experience to have me not only cook a delicious meal for you and your guests but i’ll also be taking you through one of the dishes  Masterclass style! You decide the menu and you decide the dish you’d like to learn all my tips and tricks on. If you are interested please head to my contact page and send me an email. All size groups and special events are catered for. I can’t wait to see you all!

I started a sourdough starter today. So hopefully in 7 days
time i’ll have a thriving starter from which i can bake my own delicious
sourdough bread. Stay tuned!