chefjulesonline.com

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Tuesday, August 9, 2011. Chef Jules Birthday Bash. Chef Jules Cured Salmon Recipe. 1 fresh fillet of Salmon, go for the belly or central part (not the tapered tail end). 2 tablespoons coarse rock salt. 2 tablespoons extra ******, cold pressed olive oil. Parsley and dill chopped. Remove the bones from the fillet. run your fingers along the fillet and remove with chefs tweezers, or cut out with knife if you don't mind a little wastage. Toffee and Almond Topped Orange Cake. To follow I served a boned pork l...

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Tuesday, August 9, 2011. Chef Jules Birthday Bash. Chef Jules Cured Salmon Recipe. 1 fresh fillet of Salmon, go for the belly or central part (not the tapered tail end). 2 tablespoons coarse rock salt. 2 tablespoons extra ******, cold pressed olive oil. Parsley and dill chopped. Remove the bones from the fillet. run your fingers along the fillet and remove with chefs tweezers, or cut out with knife if you don't mind a little wastage. Toffee and Almond Topped Orange Cake. To follow I served a boned pork l...

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chefjulesonline.com | chefjulesonline.com Reviews

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Tuesday, August 9, 2011. Chef Jules Birthday Bash. Chef Jules Cured Salmon Recipe. 1 fresh fillet of Salmon, go for the belly or central part (not the tapered tail end). 2 tablespoons coarse rock salt. 2 tablespoons extra ******, cold pressed olive oil. Parsley and dill chopped. Remove the bones from the fillet. run your fingers along the fillet and remove with chefs tweezers, or cut out with knife if you don't mind a little wastage. Toffee and Almond Topped Orange Cake. To follow I served a boned pork l...

INTERNAL PAGES

chefjulesonline.com

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chefjulesonline.com: July 2011

http://www.chefjulesonline.com/2011_07_01_archive.html

Friday, July 15, 2011. Chef Jules Panna Cotta Recipe. Chef Jules Panna Cotta recipe is a very easy dessert to make, and one which will impress your guests. Panna Cotta, translates to "cooked cream" from Piemonte, Italy, where the dessert is thought to have originated from. Traditionally, Panna Cotta is a rich, velvety vanilla cream which has been cooked and lightly set using gelatin. I have created this panna cotta recipe, because the cardamom and mint. Makes 5, 75ml custard cups or ramekins). When makin...

2

chefjulesonline.com: December 2010

http://www.chefjulesonline.com/2010_12_01_archive.html

Tuesday, December 28, 2010. Chef Jules Is Back Along With Summer! Beautiful Vine Ripened Tomatoes, Buffalo. Mozzarella and Figs drizzled with x.v olive oil. I will talk more about the trip in the future, but suffice to say it was quite an experience, made great by Val's hospitality. Chatham Island Great White Shark playing with our tuna,. 10 minutes before I jumped in the cage. I have also been involved with Dive Planet, promoting and selling the U.F.O (Universal Food Ovens). Posted by Chef Jules.

3

chefjulesonline.com: April 2009

http://www.chefjulesonline.com/2009_04_01_archive.html

Friday, April 17, 2009. Food is my passion, and there are times when I really enjoy testing my skills by creating a meal from what I have available or the simplest of ingredients. Unfortunately for many people this method of cooking is a necessity and a daily occurrence. Most cultures have favourite recipes that are derived from a era when the general masses of people were extremely poor, relative to today's standards and expectations. These images are revelant to this post but may disturb some people.

4

chefjulesonline.com

http://www.chefjulesonline.com/2010/07/chef-jules-competition-to-chef-jules.html

Monday, July 5, 2010. Welcome to Chef Jules culinary blog, for those that are new visitors, a special welcome. Chef Jules blog is about sharing his 30 years experience in the hospitality industry. He covers restaurant reviews, new products, anything associated with food and of course his favourite recipes. Chef Jules provides his best seafood recipes for Dive Planet. All answers can be found in Chef Jules blog postings, old and current. 2: Where did Chef Jules complete his culinary training?

5

chefjulesonline.com: April 2010

http://www.chefjulesonline.com/2010_04_01_archive.html

Friday, April 16, 2010. Chef Jules Talks About Bluff Oysters. Retail prices for 1 dozen are around, NZ $22 in the South Island and up to $30 in the North Island. If you are sampling them in an Auckland restaurant expect to pay $25 for half a dozen and $50 for 1 dozen. The anticipation and excitement at the start of each season is further encouraged by the Bluff Oyster. On the subject of seafood I have a new Hapu. Pictured below, on the Dive Planet website, so check it out! Posted by Chef Jules. You can s...

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Tuesday, August 9, 2011. Chef Jules Birthday Bash. Chef Jules Cured Salmon Recipe. 1 fresh fillet of Salmon, go for the belly or central part (not the tapered tail end). 2 tablespoons coarse rock salt. 2 tablespoons extra virgin, cold pressed olive oil. Parsley and dill chopped. Remove the bones from the fillet. run your fingers along the fillet and remove with chefs tweezers, or cut out with knife if you don't mind a little wastage. Toffee and Almond Topped Orange Cake. To follow I served a boned pork l...

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