For real this time, I'm going to restart my bentos. Stay tuned, I'm creating a calzone (hopefully in the healthy sense) slash italian themed bento to kick things off. Yet another diet change, but I'm hopeful it will be good!
Quick guest post here. I was amazed at this little creation from a young budding pastry chef :) I promised a post and here we have it. Rainbow cake. I was really surprised at the color layers especially when she described how she managed to get it all together. Apparently the batter is separated into equal portions and colored with food coloring. Later the whole cake is combined (carefully) and then baked. I'm amazed that the colors didn't blend more, it's got a cool lava lamp feel to it. What we have is a unique cake that has it's own color fingerprint every time. Yummy and delicious! Thanks Megan for sharing your creation!
Happy New Year from Fiji! We spent the last two days taking in some sights outside the tourist area. Picture of the Fijian Chief's governing building at the "first/head village". The inlet of the "first landing" where the first Fijian people landed and colonized the islands from Africa. We toured a local market. Lots of tropical fruits and vegetables. They had a whole room of just Kava in various states of processing (apparently not just a popular drink in Hawaii). We had some local food. Sea Cucumber, Octopus, shrimp, mud bugs, Kokoda, clams, snails, spinach fritter, cassava and fish. Sunset as we waited for midnight (frogs everywhere). Happy New Year everyone!
While here in Fiji my wife and I decided to take a half day class at the Flavours of Fiji cooking school . It is located just outside of where we were staying at Denarau island it was a easy hop over from our hotel to the industrial estate. The cooking facility was pretty impressive, they had cooking stoves setup for up to 16 people (one instructor 15 students). It was a large hall that had two primary vents in the ceiling and two massive AC units to help keep things cool (towards the end when we had our curries going it did get a bit hot). Our host Ethee start off showing us the best way to pick between drinking and cooking coconuts. Ethee explained that you want young green coconuts (that you must pick off the trees) that don't actually slosh around when shaken (meaning there's no air space in the nut so it was full of jelly and water). Alternatively for cooking you want a brown coconut with plenty of flesh (just fallen off the tree would be good). Next Ethee w