Head Chef - Jack LoiaconoI'm Jack Loiacono, born in Australian with an Italian and English heritage. I love to cook desserts and snacks. I hope you enjoy my blog and like my dishes/ideas. Bon Appetit!Menu:
Week 1 - Rice Paper Rolls Week 2 - Steak Sandwiches (Something New) Week 3 - Pasta Napoli and Garlic Bread (Food Culture) Week 4 - Muesli Bars (My Idea) Week 5 - Lamb Shanks (Adapting a Recipe) Week 6 - Creamy Mango Smoothie (Food Trends) Week 7 - Homemade Pizzas (Family Favourite) Week 8 - Roast Lamb (Classic Australian) Week 9 - Loaded Vegetable Fries (Vegetarian Delight) Week 10 - Banana Bread (Food Wastage) Week 11 - Passionfruit Slice (Delicious Dessert) Additional dishes: Souvlaki and Peppermint Slice |
Kitchen Safety Tips:
- Wash your hands before handling food, and after handling meat or poultry.
- Separate raw meat and poultry from other items, whenever you use or store them.
- Don't let temperature sensitive food sit on the bench.
- Focus on what you are doing when using knives.
- Avoid lose clothing.
- Don't use the same cutting board for raw meat, fruits, and vegetable.
- Don't run in the kitchen.
- Always clean down surfaces.
- Don't put electric things near water.
- Cook food properly, use a thermometer if you need.
- Re-heat food until steaming hot.
- Wear shoes.
- Use oven mitts when taken things out of the oven.
- Turn pots and pans inwards on the stove to prevent burns.
- When handling knives, cut away from your body.
- Never stick metal in a toaster.
- Never leave cooking foods unattended.
- Clean up spills immediately.
LOCAL
FARMED FRESH
In Australia, there are so many benefits to buying locally grown food. I believe local food tastes so much better and lasts longer. Buying locally helps with the economy, it reduces environmental impact and provides many health benefits to the community.
- Jack Loiacono
- Jack Loiacono