Chef Nick Vivian from The Hunter Valley Gardens demonstrates the cooking of game to young apprentice chefs in class for module Prepare Poultry and Game:
Roast Guinea Fowl with Mushrooms and Spinach

Chef Nick Vivian displays a guinea fowl and points out the important factors when purchasing feathered game.

Apprentice chefs watch on as Chef explains the cookery methods used for guinea fowl and how to impart flavour

Chef Nick Vivian discusses how to bring the dish together in an a la carte situation.

Carving up the guinea fowl for presentation.

The end product is ready for tasting.

Chef Francis P Hernon (right) and the apprentices from Trade 3 would like to thank Chef Nick Vivian (black apron) for coming into TAFE to share his knowledge and sills.

Visit Chef Nick Vivian at The Hunter Valley Gardens: http://www.hvg.com.au/

Chef Nick Vivian is chairman with the Hunter Chef, for more information on the Hunter Chef & Co go to the following link:http://www.hunterchefs.com.au/

To download the recipe click on this link:
http://eresources.tafensw.edu.au/search/details.aspx?toShow=894

SNAILS SNAILS SNAILS…. MMMMMNN – very tasty, who would have thought!

Well, many thanks to Matt Dillow, chef & proprietor of the Verandah Restaurant at Calais Estate at Pokolbin for his great recipes using snails produced by Helen Dyball of Hunter Snails at Congewoi.

Chef Matt Dillow explains to students about snails and how to incorporate snails into the menu.

Chef Matt Dillow takes apprentice chefs through the steps to cook snails.

Cooking the snails gently.

Chef Matt Dillow demostrates presentation techniques.

Life’s not all McDonalds and as you are in the restaurant game, trying new foods should be paramount… well done, and the interest you showed Matt impressed him too of your maturity

Snail Linguini

Vist Chef Matt Dillow at The Veranda Restaurant:
http://www.verandahrestaurant.com.au/

To down load the recipe Snail Linguini click on the following link:http://eresources.tafensw.edu.au/search/details.aspx?toShow=893