#masterchef live

It's the season to be jolly. So I thought – why not attempt to be creative and make a Macaroon Christmas tree - much like patissier extraordinaire Adriano Zumbo created for the Fine Food Australia show in Sydney earlier this year.

I mean it can't be THAT hard can it??

After representing GoHospitality.com.au at the MasterChef Live 2011 class with Adriano, Vincent Gadan and Hayden Quinn....I still wasn’t able to perfect the creation – even with my little helper....

My day with Joe Wadsack started as it would finish with excitement, chatter and a glass of sparkles. First point of call after arriving at Masterchef Live was The Loch Ryan Oyster Fishery co, for possibly the juiciest set of Oysters I’ve ever slipped down!

                          Upstairs in the Wine Show, Joe took a large group through a hot to trot Wine Walk, which was engaging to all ages, tastes and personalities. Then I was kidnapped and introduced to an eclectic array of different wine producers, get in.

  Theo Randall drew Joe and I back down to the main show, as always Theo is found working hard behind the scenes but always instantly warm and welcoming. Theo and Manuel who I always find such a delight treated us to;

                                                    Finocchiona Salami - fennel salami with San Marzano tomatoes, rocket and datterini tomatoes.

  Cape Sante in Padella – pan fried scallops served in their shell with lentils de Castelluccio, pancetta, red chilli, parsley and chopped wild rocket.

  Scallops are nearly always a winner with me, so with the addition of the pancetta and chilli I felt in food heaven. Accompanied by a chilled to perfection Sauvignon Blanc. Thank you very much.

                      Our epic adventure I realised had just begun, off into the hub, which is Soho and to The Pink Chihuahua. Tasting Cocktails made by the loving and talented hands of Dick Bradsell, known as the Cocktail guru. With a glint in his eye and a shaker in hand I decided instantly that I liked this place. Sandwiched between to such experts how could I go wrong, I promised myself that I would work off the calories the next day! Yeah right.

                        Quo Vadis was calling and the Heart Brothers Private Members Club, where we sat at the lounge room bar. I felt cozy and instantly at home, not that my home is this grand and well stocked but the ambience relaxed, helped of course by the round the world in cocktails by our super attentive bar man. Answering the 101 questions I had, effortlessly and with passion. Garlic chips and The QV burger seemed to partner the cocktail extravaganza perfectly! Not your average burger I may add!

  Thrown in a pickled egg that Joe argued was the best in town. Coming from the North the thought of this made my mouth water, not in a good way. To my delight after a few deep breaths I sunk my teeth in and polished the entire egg (I could have had seconds but didn’t want to let Joe think he was right, but he was dam it!) Pickled Eggs are officially back in my life. 

  To finish, Milk and Honey Members Bar gave a chilled, candlelit atmosphere with the subtle and refreshing mix of tequila and champagne cocktails and our second Manuel of the evening this one Mexican filled with equal passion and knowledge.

 All in all a whistle stop delightful tour of London’s finest. What a cheeky treat. 

  #vinesack

#Mastercheflive http://www.mastercheflive.com/

#theorandall http://www.theorandall.com/

#ThePinkChihuahua http://www.elcamion.co.uk/Soho.html

#quovadis  http://www.quovadissoho.co.uk/