#Cookery Australia

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[avetaau]

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[peachinstitute]

Advance your IT skills with focused learning & development from experts at Peach Institute Enroll in Peach Institute Advanced Diploma in Information Technology course. Campuses: - Gold Coast (Regional Queensland) - Brisbane (QLD) - Tweed Heads (Regional NSW) - Melbourne (VIC) Apply for the monthly intake...

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[echoeseducation-blog]

Explore premier Commercial Cookery courses in Australia! Elevate your culinary career with hospitality cookery courses through Echoes Global Education. Unlock your potential and excel in the dynamic hospitality industry. Enquire now for expert guidance

[wakefieldadelaide]

Study Commercial Cookery in Adelaide and give wings to your passion for cooking

Education system has been advancing big-time in the recent years and colleges and educational institutions are continuously at work to provide the best of facilities to their students. This is the reason why one can now Study Commercial Cookery in Adelaide at a reasonable price and make it large for oneself in the field of cooking and kitchen management. With this course, anybody who finds a passion in recipes and food items might just spread the wings wide enough and take over the position of a manager in posh hotels and restaurants.

[literaryvein-reblogs]

George Orwell's 11 Rules for the Perfect Cup of Tea

George Orwell:

If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes. When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:

First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.

Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.

Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.

Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.

Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.

Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.

Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.

Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold—before one has well started on it.

Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.

Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.

Lastly, tea—unless one is drinking it in the Russian style—should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again. These are not the only controversial points to arise in connection with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the 20 good, strong cups that two ounces, properly handled, ought to represent.

Published in the Evening Standard, 12 January 1946

More: George Orwell

[fatehbaz]

Christmas pudding [...] [is] a boiled mass of suet - a raw, hard animal fat [...] often replaced with a vegetarian alternative - as well as flour and dried fruits that is often soaked in alcohol and set alight. [...] [I]t is a legacy of the British Empire with ingredients from around the globe it once dominated [...].

Christmas pudding is a relatively recent concoction of two older, at least medieval, dishes. [...] “Figgy pudding,” immortalized in the “We Wish You a Merry Christmas” carol, appeared in the written record by the 14th century. [...] During the 18th century, the two ["plum pottage" and "figgy pudding"] crossed to become the more familiar plum pudding – a steamed pudding packed with the ingredients of the rapidly growing British Empire of rule and trade. The key was less a new form of cookery than the availability of once-luxury ingredients, including French brandy, raisins from the Mediterranean, and citrus from the Caribbean.

Few things had become more affordable than cane sugar which, owing to the labors of millions of enslaved Africans, could be found in the poorest and remotest of British households by mid-century. Cheap sugar, combined with wider availability of other sweet ingredients like citrus and dried fruits, made plum pudding an iconically British celebratory treat, albeit not yet exclusively associated with Christmas.

Such was its popularity that English satirist James Gillray made it the centerpiece of one of his famous cartoons, depicting Napoleon Bonaparte and the British prime minister carving the world in pudding form.

In line with other modern Christmas celebrations, the Victorians took the plum pudding and redefined it [...], making it the “Christmas pudding.” In his 1843 internationally celebrated “A Christmas Carol,” Charles Dickens venerated the dish as the idealized center of any family’s Christmas feast [...].

Three years later, Queen Victoria’s chef published her favored recipe, making Christmas pudding, like the Christmas tree, the aspiration of families across Britain.

Christmas pudding owed much of its lasting appeal to its socioeconomic accessibility. Victoria’s recipe, which became a classic, included candied citrus peel, nutmeg, cinnamon, lemons, cloves, brandy and a small mountain of raisins and currants – all affordable treats for the middle class. Those with less means could either opt for lesser amounts or substitutions [...]. Eliza Acton, a leading cookbook author of the day who helped to rebrand plum pudding as Christmas pudding, offered a particularly frugal recipe that relied on potatoes and carrots. [...] The high alcohol content gave the puddings a shelf life of a year or more, allowing them to be sent even to the empire’s frontiers during Victoria’s reign [...].

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In the 1920s, the British Women’s Patriotic League heavily promoted it – calling it “Empire Pudding” in a global marketing campaign. They praised it as emblem of the empire that should be made from the ingredients of Britain’s colonies and possessions: dried fruits from Australia and South Africa, cinnamon from Ceylon, spices from India and Jamaican rum in place of French brandy.

Press coverage of London’s 1926 Empire Day celebrations featured the empire’s representatives pouring the ingredients into a ceremonial mixing bowl and collectively stirring it.

The following year, the Empire Marketing Board received King George V’s permission to promote the royal recipe, which had all the appropriate empire-sourced ingredients. Such promotional recipes and the mass production of puddings from iconic grocery stores like [Sains-bury's] in the 1920s combined to place Christmas puddings on the tables [...].

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All text above by: Troy Bickham. "How the Christmas pudding, with ingredients taken from the colonies, became an iconic British food." The Conversation. 8 December 2023. [Bold emphasis and some paragraph breaks/contractions added by me. Image and caption shown unaltered as they appear published by Bickham along with the article's text.]

[punjabassignment]

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Cookery Assignment Help in Australia - My Assignments Pro

Looking for cookery assignment help in Australia? Join this forum to explore tips, expert guidance, and resources tailored for Australian culinary students. Get help from My Assignments Pro to ace your tasks with ease!

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Mastering Your Craft – A Roadmap to Perfection in Your Profession

In today’s competitive working environment, achieving perfection in your chosen profession requires more than talent and dedication – it demands strategic investment in vocational education and training (VET). Pursuing courses specifically in your fieldprovides invaluable knowledge and skills that form the foundation of excellence and perfection.

Specialization with Certificate III in Commercial Cookery Australia

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Continuous Learning

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[skippyv20]

Good Morning, According to NZ Womans Day Mag M. is going on a SOLO …….  PR visit to Australia and NZ later this month,  to promote awful cookery programme. A full double spread of crass self publicity.  She feels she does not have to worry about security like she does in the UK. Booked into Park Hyatt late Jan. This should be interesting. Certainly don’t want her flaunting her fake personality here in NZ. Wondering who she’s conned to welcome her here?

What?  This is insane….sounds like clickbait…..😂😂😂😂😂😂

[saintmeghanmarkle]

Meghans friendship with Alice Waters part II from my previous comment they are 2 peas in a pod and NOT IN A GOOD WAY Alice STOLE EVERYTHING from Jeremiah Tower by u/Ruth_Lily

Meghan’s friendship with Alice Waters, part II from my previous comment, they are 2 peas in a pod, and NOT IN A GOOD WAY, Alice STOLE EVERYTHING from Jeremiah Tower In Meghan’s new cookery 8 part series, we found a couple of things that were *interesting* beside the fact that she’s using a kitchen with a Thermador stove (lol) & obviously not her own mcmansion’s kitchen.We found that she is buddy-buddies with Alice Waters, possibly through Harry’s connection to BetterUp imho, formerly in the SFBAAlice has a great reputation despite being basically, another Meghan Markle. Let me explain: the chef of Chez Panisse was Jeremiah Tower. He worked for her, she seduced him and they were involved for years, but he is a gay man. And she stole ALL of his recipes. ALL of them. She published a book of “Chez Panisse” recipes and they were ALL HIS, she gave him no credit.Anthony Bourdain knew this too. Watch the youtube trailer for Jeremiah Tower. He’s not well-known. Alice is, because Alice has spent a ton of money on PR. https://www.youtube.com/watch?v=Legzr_ED9R8 I’m reading Jeremiah’s book right now, which contains recipes. And he’s amazing. He learned to cook from an Aboriginal chef in Australia, literally that’s how he learned to cook, he never attended a cooking school.“California Dish” post link: https://ift.tt/iraHm0J author: Ruth_Lily submitted: January 06, 2025 at 01:09AM via SaintMeghanMarkle on Reddit disclaimer: all views + opinions expressed by the author of this post, as well as any comments and reblogs, are solely the author's own; they do not necessarily reflect the views of the administrator of this Tumblr blog. For entertainment only.