IFWTWA Culinary Division Advisory Board Chef, Gordon Ramsay, Interviewed by the Telegraph in UK

Chef Gordon Ramsay

Chef Gordon Ramsay - courtesy of IFWTWA

Welcome, reader, to Gordon Ramsay’s fabulously appointed family home, overlooking one of south west London’s most beautiful parks.
But before we get to the front door, we must first bypass the gates, the CCTV cameras and the expensive array of cars in the driveway. One half expects there to be security guards, too – though obviously there are staff.
The door is opened by one of two PR ladies who will today be listening in on our interview with the fiery chef. There is also a dog-walker, a gardener and a man attending to a malfunctioning dishwasher in the magnificently large kitchen (one of two).

Welcome, reader, to Gordon Ramsay’s fabulously appointed family home, overlooking one of south west London’s most beautiful parks.
But before we get to the front door, we must first bypass the gates, the CCTV cameras and the expensive array of cars in the driveway. One half expects there to be security guards, too – though obviously there are staff.
The door is opened by one of two PR ladies who will today be listening in on our interview with the fiery chef. There is also a dog-walker, a gardener and a man attending to a malfunctioning dishwasher in the magnificently large kitchen (one of two). Read more at the Telegraph.

Read more about Chef Gordon Ramsay at the International Food Wine & Travel Writers Association’s online magazine, Global Writes.

 

Two Recipes Compliments of Australia’s Chef Susanita

Susanne Wilder (AKA Chef Sunanita)

Susanne Wilder (AKA Chef Susanita)

Australian* Chef Susanita (AKA Susanne Wilder) shares these two winter warm-up recipes with us:

* A U.S. expatriate trying to teach the Aussies how to eat right.

Susanita’s Salsas

Chile con Queso

This classic favourite is easy to make ahead and can be prepared in a low fat manner. Many think of this as Tex-Mex, but it is also served in Chihuahua, Mexico, as an appetizer with tortillas and even as a vegetable side dish with broiled meats. Bake corn tortilla wedges (use a variety of colours) in an 180C oven for 10 minutes for a fat-free crunch!  Think of other ways to serve,

Spray or 1 tsp (5g) organic butter

1 medium red onion, sliced

2 cloves purple local garlic, minced

1 8oz can (227g) organic diced tomatoes

3-4 assorted chiles, roasted, peeled and cut into strips without removing seeds

1 Tsp (15g) minced fresh oregano

Salt & fresh grnd pepper to taste

1 pkg. 8 oz (227g) Neufchatel cream cheese, softened or a mix of goat’s cheese – to taste

1 bag corn tortilla chips (Chef Susanita makes her own from fresh corn tortillas)

3-4 whole Kalamata olives

In a medium saucepan or large wok for a crowd, over medium-high heat, melt butter and sauté onion and garlic until tender. Stir in tomatoes, chiles, oregano, salt and pepper. Simmer for 10 minutes; stir often. Reduce heat. Add cream cheese and continue to heat for 3 to 5 minutes. Garnish with olives. Serve each other on baked tortilla chips or crudités – cut fresh organic vegetables.

SPICY TOMATO S.W. SIPPING SOUP

Serves 8

This simple fast soup was first developed as a Holiday season sipping soup for Sunset Magazine in 1975. It re-appeared (with 3 major changes) in my 4th cookbook, Entertaining Fast & Fresh and with a Southwest flair most recently in Creative Mexican Cooking. Serve from heated tureen. Looks a lovely blood red!

Oil from pump spray (1 tsp=2 squirts)

1 large red onion, minced

2 cans  (400 gm Ea.) 1/2 lb Roma tomatoes, crushed

1 cup real chicken broth

1 med. orange, zested (opt.)

1 tsp. paprika

1 Tbsp. Freshly grated ginger

2 tsp. candied diced ginger

1 tbsp. chiffonnade of fresh basil leaves

½ – 1 small bay leaf (or lemon myrtle leaf)

¼ tsp. Each freshly grated nutmeg, cloves & allspice

¼ cup minced parsley

Garnish:

Lemon or lime slices

Fat-free sour cream

Haas avocado, diced

TO PREP:

Prepare and measure all ingredients.

TO COOK:

Spray and heat large non stick pot or Dutch oven. Add onion; cover and cook on medium low until translucent (“sweat”), about 6 to 8 minutes. Add remaining ingredients. Cover and simmer 15 minutes. Remove from heat & discard bay leaf.

TO SERVE:

Just before serving stir in parsley. Garnish each serving with citrus slice, dollop of cream and a jaunty fillip of ginger with diced avocado.


Susanne E. Wilder
, CFE, Dip Ed, Cert. IV is a Home Economist (Washington State University), Reformed Cordon Bleu chef, nutrition consultant, food stylist for print and film, writer, author of 7 cookbooks, culinary consultant in the food industry, and instructor/trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle. Avocationally, Susanne is also a Hatha Yoga instructor, and a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is working on new formulas and PR for various organic and healthy Australian food clients as well as writing a play and murder food mystery series. www.fstnfrsh.com

fstnfrsh.com

Fast & Fresh Cuisine, one of Susanne's Websites

Susanne Wilder is also The International Food Wine and Travel Writers Association’s (IFWTWA) Regional Membership Director for Western Australia and Indonisia.

To read Susanne Wilder’s food philosophy click here.

First IFWTWA WiFTy Scholarship Awarded to Las Vegas Travel Write

First WiFTy Scholarship Awarded to Las Vegas Travel Writer

Travel Journalist JoAnna Haugen

Travel Journalist JoAnna Haugen


October, 2009.            The Board of Directors of International Food Wine & Travel Writers Association is pleased to announce the results of the first annual competition for the organization’s WiFTy Scholarship. After careful deliberation, the Board chose JoAnna Haugen of Las Vegas, Nevada as the scholarship winner for her story Cusco, Peru: the Heart of the Inca Empire”.

Haugen states “I read about the IfWTWA scholarship on Twitter and there was never any doubt in my mind that I would apply for it. When I traveled to Peru in April, I knew that Cusco had a story as the hub to the Inca Trail. Winning is already an amazing opportunity and I’m looking forward to meeting many seasoned writers on the grand prize cruise. I have no doubt it will be an education I shall never forget”.

Haugen’s Grand Prize award includes:

  • An invitation to join fellow IFWTWA members aboard Holland America’s ms Eurodam for the 2010 Conference at Sea, January 2010
  • A one year membership in IFWTWA
  • The winning entry will be published in Global Writes, the IFWTWA online magazine.

Honorable Mention candidates who won a one-year membership in IFWTWA came from around the globe:

1.       Warren Bobrow – Morristown, NJ

2.       Sarah Ring – Las Cruces, NM

3.       Melissa Leong – Sydney, Australia

4.       Stacey Holtzer – Houston, TX

5.       Naomi Abeliovich – Jerusalem, Israel

6.       Anne Gaelle Laplanche – Rockville, MD

7.       Kathleen Ann Gurchiek – Woodbridge, VA

8.       Hieu Huynh – Atlanta, GA

9.       Amanda Miccio – Franklin Square, NY

10.   Aya Lowe – Dubai, UAE

11.   Lauren Issaeff – Denver, CO

12.   Shamanth Rao – Calicut, Kerala, India

13.   LuAnn Schindler – Ewing, NE

14.  Marnely Rodriguez – Hyde Park, NY

# # #

For more info:

Leigh Cort

904-806-3613

leighcort@bellsouth.net

Member of IFWTWA Board of Directors

Publicity Chairman

www.ifwtwa.org

Wine, Good Friends, Perks & Scholarships

Ponte Wines

Ponte Wines

The storm clouds were gathering and an icy wind ripped across the mesa. We hurried from the car and into the wood-stove warm comfort of Ken and Madonna’s house.

The aroma of the spiced chicken sizzling on the patio grill wafted into the house and the Ponte Chardonnay 2008 we brought was just the right temperature.

We sat down with good friends to enjoy this sumptuous meal of spiced chicken, freshly harvested squash and a farmers’ market green salad with piñon nuts.

The Ponte Chardonnay 2008* was an excellent match to this wonderful meal and added a warm glow to the whole ambiance.

*A smooth, full-bodied Chardonnay—fruity with flavor notes of green apple, coconut and a hint of vanilla (it’s aged in oak barrels), and has a slightly buttery finish. Read more…

An Invitation to Western Australia Writers, Photographers, Chefs, Wine Makers…from Susanne Wilder

wineglass
Food, Wine and Travel Writers, Photographers, Wine Makers & Farmers
Chefs too

THIS EVENT IS FOR YOU

Join us for a delightful afternoon at Upper Crust Cooking Studio

Sunday, October 11, 2009

3-5pm

Shop 1/77 Colin St

West Perth

(Between Murray and Hay St’s)

As Regional Membership Director of the International Food, Wine & Travel Association (IFW&TWA), I’ve been able to work with some generous sponsors to give you the opportunity to meet and network with other writers and learn about the benefits and features of IFW&TWA ( http://IFWTWA.org )

Enjoy some wonderful appetizers and wines from Chef Susanita and 3 Drops Wines and Yahava
Koffee Works Coffee

RSVP: $10 donation fstnfrsh@gmail.com or 0407 649 437

Download the International Food, Wine & Travel Writers Association’s Member’s Magazine – Press Pass

Press Pass FINAL 8-09

Press Pass

Press Pass

Food, wine and travel writers
PR and hospitality industry people

Download a copy of  the International Food, Wine & Travel Writers Association’s (IFWTWA) recent members-only magazine to see how this organization can benefit you. (in pdf format)  Click here, then on thumbnail

You can visit the Associations website here.

The International Food, Wine & Travel Writers Association (IFWTWA)

The International Food, Wine & Travel Writers Association (IFWTWA)

The International Food, Wine & Travel Writers Association Celebrates 2nd ‘Conference at Sea’

IFWTWA Celebrates 2nd ‘Conference at Sea’

January 9 -16, 2010

_

French Chef Jean-Stephane Poinard on ms Eurodam

French Chef Jean-Stephane Poinard

French Chef Jean-Stephane Poinard

St.Augustine, Florida (September 2009)

Plans for the 2nd ‘Conference at Sea’ hosted by International Food Wine & Travel Writers Association from January 9 -16, 2010 are complete. French chef and restaurateur Jean-Stephane Poinard will be joining the travel, wine and culinary journalists and ship guests while aboard the one week cruise sharing culinary demos and recipes on Holland America Line’s msEurodam.

Owner of Bistro de Leon in historic St. Augustine, Florida, Chef Poinard will present a private ‘Meet the Chef’ culinary demonstration for attending journalists that will take place in the Ship’s Culinary Arts Center. He will also present an expanded demonstration for Ship guests on another ‘Day at Sea’.

Beginning and ending the cruise with private receptions for writers, photographers and other hospitality professionals, the Conference offers 2 ½ days at sea for IFWTWA members to attend professional development seminars that include a wide variety of current topics that are of interest to travel, wine and culinary media today. From internet marketing, blogging, social networking and website branding to publishing today and relevant author subjects, Chef Poinard will be able to share his views and successes with all in attendance.

At another onboard special event, Chef Poinard will be discussing and autographing a newly released book ~ “ABSENTE: Images and Tastes of the Green Fairy”. He is the starring French chef in one of the most distinctive art/culinary books released in 2009 by book author and ABSENTE inventor Monsieur Michel Roux. Poinard developed and contributed 18 recipes to the book around one ingredient: Grande Absente.

Cruise registration closes on September 20, 2009. Itinerary and application available on www.ifwtwa.org.

For interviews, photos and recipes, contact:

Leigh Cort Publicity (904) 806-3613

leighcort@bellsouth.net

www.BistrodeLeon.com

www.Absentebook.com

www.ifwtwa.org

###