Morris Jones, Gordon Ramsay’s Kitchen Nightmares & the best restaurants in Paris – Aussie Chef Matthew Butcher.
PODCAST – #67 Matthew Butcher (Executive Chef – Morris Jones).
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Mmmm…. check out our ‘Nitro Violet Crumble’ time-lapse video here, Morris Jones’ signature dish and & whole bunch of behind the scenes photography below:
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To book. Head to:www.morrisjones.com.au
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Ahh.. Sunday.. my day.. Phone on silent, limit the interwebs, potter around the house.. shut off the world.
The two things I crave on a rare day off.. cooking up a storm in the kitchen whilst singing along to wicked tunes. And this folks.. is one of my favourite dishes of mine own invention to make on such days. I usually start late morning and cook it slowly through the afternoon.
Roast Butternut Pumpkin & Sweet Potato Soup.
1kg Butternut Pumpkin
1kg Sweet Potato
4 cloves of garlic
Cobram Estate Extra Virgin Olive Oil
1 chopped, brown onion
Fresh, chopped rosemary
Fresh, chopped chives
Fresh, chopped coriander
Sprinkle of ground cumin
Sweet corn cut fresh from the cob
Fresh basil sprigs
1l soup stock
1. Slice pumpkin & sweet potato into medium-sized chunks and place in baking dish with your 4 cloves of garlic.
2. Boil the pumpkin for 15 minutes and the sweet potato for 10, then bake them for a further 20 – 25 minutes at 200°C (390°F) with garlic cloves, rosemary, freshly ground salt & pepper, lightly coated with Cobram Estate Olive Oil.
3. While the veggies are getting their awesome on in the oven, grab a large saucepan, 2 x chicken or vegetable stock cubes and mix with 1l of boiling water to make up your stock.
4. Once the pumpkin/sweet potato are roasted to a beautiful, light golden brown, fry your finely chopped onion in olive oil before adding the roasted pumpkin, sweet potato and garlic to the saucepan.
5. Mash the vegetables and stir the stock in. Add more water as necessary as well as chives and coriander to the saucepan.
6. Simmer the soup on a low heat for a few hours and enjoy a few cheeky libations as needed.
7. Taste test as you go and once ready, serve up with cracked pepper, add a handful of sweet corn, a sprig of fresh garden basil and a healthy dollop of sour cream.
Once you’ve cooked up my recipe for the 1st time, drop us your pics on Twitter and tell us what you think. Even if you’re cooking for one, you can freeze these portions of soup as a delicious treat any time you’re feeling hungry and can’t be bothered getting your chef on.
Seriously one of my favourite recipes and taking time out for the little things at least 1 day a week does wonders for the soul.
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