Part Seven: Buenos Aires, Argentina
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below are thumbnails. Click to see a larger version.
is the big event at the convention centre. The secret with cooking
for such big events is to break the many, many large tasks
down into smaller, 'bite-sized' operations. Actually, this is not
a bad way to tackle any big thing that life throws our way. I have
planned to get all the non-perishable recipes prepared before the
actual day of the event, and leave the things that are served hot
until the very end. Here's one of the ladies caramelising the sugar
in the melted butter for the fudge until it reached a dark toffee
colour with a pronounced aroma.
the caramelised sugar was prepared, we poured in cream, toasted
almonds, and finally folded in some milk powder. Here are the ladies
transferring the molten fudge onto a tray ready for cutting. Daksa
was going to bake her Sweet & Spicy Slovenian Pumpkin Cake
today too, quite a big strain on the ovens, because we needed 1000
pieces, so I was happy to get the Almond Butter Fudge out
of the way early. The fudge was actually not on the menu, but Pablo
wants to make up small packets to give away as thank-you gifts to
the biggest donors at the event. That reminds me, here's the menu:
you can see, there were 4 different menus, with a separate serving
area for each. The menus would be printed up and posted on the wall.
People would then line up and pay for the selection of their choice.
Well, it all sounded good on paper, but things didn't exactly go
according to plan. As the hours passed on this crucial planning
day for Pablo, Pablo encountered some difficulites with securing
the room to serve the food. I was astonished that he had not got
it in writing. Pablo assured me that the show would go on. As the
pressure mounted, I kept on cooking.
seasoned cut-up crew spent all day and night preparing the fruits,
fresh herbs and vegetables for tomorrow's major cooking. The fudge
turned out very well. I have literally made tens of thousands of
pieces of this fudge over the last 15 years, and it has been very
well received. I remember one expo in Melbourne where we sold 5000
pieces alone. There are only a few ingredients - unsalted butter,
sugar, almonds, cream and milk powder. Like all good recipes,
it has to be followed exactly, but with an eye to thinking on your
feet due to variants in produce.
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