Kitchen Challenge – wins UK Award and new site

Big congratulations to UK colleagues at The Wiggly Worm Charity that Rob founded and is a proud Ambassador for who last week won the award for Best Marketing at the Gloucestershire Business Awards.

It was for the Channel 4 TV Program and work with Kitchen Challenge that helped secure the award fending of some fantastic Gloucestershire, UK talent.

Kitchen Challenge adds best marketing award to most innovative product award it picked up when it was first developed from the then alliance of Gloucestershire Not for Profits.

It was great timing as here in Australia Kitchen Challenge has secured its first commissions and also its own website:

Kitchen Challenge Australia

The site has lots of information and evidence on how it works.

With a 10% first adopters offer available until 31st October 2016 – its worth looking and booking.

Well done Team Wiggly and great that Kitchen Challenge goes global.

 

Bendelta Leadership Breakfast – Aug ’16

A great breakfast at the NSW Art Gallery, Sydney last week!

It was a delight to share the process of creating a social movement and transformation of School Food in the UK as part of Bendeltas program on Human Futures and Complex Systems.

Over 100 people gathered to improve their learning about collaboration and change.

Thank you Sydney, always a pleasure.

Home Economics Victoria Conference ’16

A huge thank-you to Home Economics Victoria for inviting me to speak at their conference earlier this month.

I was delighted to be at the Melbourne Hotel School alongside Key note speaker and Masterchef Australia ’16 Winner Elena Duggan and the amazing Farmer Tammi Jonai from Jonai Farms.

There is pure joy in sharing the work of the Kitchen Challenge that has been embraced by Bendigo Senior Secondary College among the 40 fantastic teachers in attendance.

 

Hospitality Program to Give Big to Students

“Bendigo Senior Secondary College is seeking to raise $15,000 for a program run by an internationally-acclaimed chef, which aims to change lives through the power of food.”

BSSC have launched a ‘Big Give’ campaign in order to run a Rob Rees, Food Works Australia Pty Ltd Kitchen Challenge Program with some of their senior students.

 

kitchen challnege

The program uses experiences in the hospitality industry to encourage people to find solutions to problems they might be facing. It aims to develop a range of social and professional skills that encourage the ability to engage in society in a meaningful, active and creative manner.

Check out the Bendigo Advertiser article detailing further information here.

Read about the “Big Give” campaign and donate to the cause here.

 

Children’s Food Changemaker Sessions

Time to join the momentum to transform Children’s Food in Australia. There are some fantastic organisations helping and supporting parents and teachers to develop Whole School Approaches to Food. We are delighted to join them and be part of that solution.

We are holding two similar sessions in November as part of our not for profit service and are encouraging parents, teachers and young people themselves to come along and hear about some good practices and how to make school and children’s food great. These informal sessions for 3 hours will be a relaxing and interesting way to learn about how to make change happen from Rob Rees MBE who has supported UK transformation for nearly 15 years.

To book your session at just $30 plus Eventbrite Fee and join no more than 15 people who want to become Children’s Food Changemakers click the link below.

Eventbrite Chidrens Food Changemaker

YUM: Mushroom and Chorizo Risotto!

Get in the kitchen this weekend and treat your insides to a yummy, healthy and hearty meal.

Mushroom and Chorizo Risotto

mcr

Portions: Serves 4

INGREDIENTS

250g Risotto Rice

2 crushed garlic cloves

1 finely chopped onion

25ml Olive Oil

25g Unsalted Butter

1 bay leaf

2 teaspoons dried thyme

175g Quartered Chestnut Mushrooms

1L water

150g Chorizo (diced thumbnail size)

½ Bunch Finely chopped chives

30g grated Parmesan cheese

METHOD
Place a saucepan onto medium heat and add the Olive Oil

Add the garlic, onion and thyme and fry for 2 minutes until soft but not coloured

Add the butter and melt.

Add the chorizo and mushrooms and fry for a further 3 minutes.

Add the rice and bay leaf – then stir.

Gradually add the liquid and keep stirring as the risotto simmers (approx. 20 minutes)

Once the rice is tender stir in the chives and cheese and serve.

Copyright Rob Rees MBE DL.

Get baking some buns this weekend!

Have a great time together in the kitchen this weekend baking these gorgeous Chelsea buns.

CHELSEA BUNS

 

500g strong white flour

1 teaspoon salt

1 x 7g sachet fast-acting yeast

300ml milk

40g unsalted butter

1 free-range egg

 

For the filling

25g unsalted butter, melted

1 orange, zest only, grated

75g soft brown sugar

2 teaspoons ground cinnamon

100g dried cranberries

100g sultanas

100g dried apricots

 

To finish

1 heaped tablespoon apricot jam

200g icing sugar, sifted

 

METHOD

Preheat oven to 190C/375F/Gas 5.

  1. Place the flour and salt and yeast in a large mixing bowl.
  2. Warm the milk and butter until the butter is melted and the mixture is lukewarm. Pour into the flour, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
  3. Tip the dough onto a lightly floured work surface and knead for

five minutes, until the dough is smooth and elastic. Place the dough into an oiled bowl and leave to rise, covered, until doubled in size.(approx. 1 hour)

  1. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm.
  2. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
  3. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 pieces approx. 4cm thick rounds.
  4. Grease a baking tin thoroughly with butter. Place the buns, cut side up, leaving about 1cm gap between each one.
  5. Leave to rise for about 30 minutes in a warm place.
  6. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover with foil if they are getting too brown.
  7. Remove the buns from the oven and let them cool slightly, before transferring onto a cooling rack.
  8. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
  9. Mix together the icing sugar and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

Recipe based on one by Paul Hollywood

Join our Mailing list – win a recipe booklet!

Join our mailing list and go in the running to receive a taster recipe booklet from Rob’s latest
Williams-Sonoma demonstration.

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Includes: 3 main meal and 2 Desert recipes.
Fancy some Salmon with Couscous and Capernut Butter or Duck Confit with Red Jam?
How about Mixed Berries in Lavender and Tarragon Custard?
Fill-in the sign up form on the right to go in the running.

Winners announced in a week time.

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