How are you my fine friends? December 2, what the???? Did that year just fly by or what?
I am looking forward to the Christmas break - some downtime with family and friends in sunny Queensland. It can't come soon enough, it has been one hell of a year. I hope you have a great feast planned - I'll be sharing some Christmas inspired recipes with you over the coming weeks to help get you in the (hungry) festive spirit. But for now a little bit of an update on what I have been up to.
I'm finally on instagram
It's only taken a few years but I am on, and is it bad to admit, totally addicted. I thought pinterest was a black hole for procrastination, but this is taking it to a whole new level. Pop on over and follow me so I can view your photos and posts, I'd love to see them. I'm on @kcoquette
#this is not sponsored!
I had the great pleasure of giving two Shun knives away with a book order last week. And I am a little bit in love with these knives - it was hard to see them go - there was a utility knife and a chef's knife. At first I was a little hesitant that such beautiful blades came with a plastic style handle but the polymer blend handle actually hold beautifully, the weight staying in the blade rather than your hand and it really helps with speed and precision in the kitchen. For repetitive tasks such as fine chopping, chiffonade herbs etc I actually found this quite helpful. This is a chef knife's chef knife. If you wanted to add a few knives to your Christmas wish list, these are it - the chef's knife retails (in Aus) for $130.90 and the utility knife is $115.50 - available from most specialty knife stores and department stores. The stainless steel blades have this beautiful sort of wave like pattern along the blade, evidently inspired by Japanese sword designs, there is something about it that makes you feel extra hard core in the kitchen because of it.
Here are a couple of pics for you to print and leave out on the table, on the fridge or posted to your head until someone takes notice and buys them for you immediately come 25 December.
Proud to say that Bistronomy is being translated into both French and German, with the German cover looking a little different but just as sweet. Both slated for release early next year. I'll pop up the French cover when I receive it. The french are doing something really different I am told so I look forward to seeing it.
Bistronomy has just been covered over on Eat your Books where I did a little interview and they are giving a copy away today so get in quick! Here is a snapshot of it below.
Haute cuisine for the people