Scalloping Away by Christopher Karamihos

Our April Kitschen Ckaos recipe is Scallops with Spiced Carrot Puree and Bacon Chips. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Scallops with Spiced Carrot Puree and Bacon Chips

Makes 12

Ingredients
2 carrots, peeled, cut into 1 cm slices
¼ cup olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
12 scallops in shells
2 slices good-quality bacon, cooked until very crisp, finely chopped
micro chervil, to serve 

Place carrots on a tray lined with baking paper. Drizzle with olive oil, sprinkle with spices and toss to evenly coat. Roast at 200°C for 15 minutes until golden brown, stirring once during cooking. Process with a stab blender or in a food processor until smooth, adding extra olive oil or water if required. Season to taste.  

To serve: Spoon carrot puree into cleaned scallop shells. Pan-fry scallops over a high heat for 30 seconds each side or until just tender. Place on top of carrot puree and sprinkle with bacon and chervil.

 

LES MASON: SOLO  |  EXHIBITION

Lilly and Laura recently visited the Les Mason: Solo exhibition which marked the opening of the new NGV Design Studio at NGV Australia. 

Graphic designer and art director Les Mason was as much a successful designer in his own right as he was a provocateur, catalyst and protagonist in Melbourne's burgeoning design scene. For more than thirty years, Mason demanded that the graphic design community and the broader industry acknowledge the discipline as a fully formed profession and that practitioners should strive to offer rigorous conceptual and formal processes on par with other disciplines. Read More...

 

BIRDS IN PARADISE

Emma was busy last month with her side project Everyday People! Holding their Birds in Paradise warehouse party — not just a party — but a whole, immersive environment. Emma and the team built a tropical paradise for feathered guests to play in complete with a "Birdgin" airlines flying experience. More info here!

Photo credit: Kate Longley

Pickled Pink by Cam

Our March Kitschen Ckaos recipe is Salmon Mousse with Pickled Cucumber Salad. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Salmon Mousse with Pickled Cucumber Salad

Makes 32

Ingredients
400g dense rye bread or pumpernickel bread  
1 cup fish or vegetable stock
200g fresh skinless salmon fillet
1 tablespoon gelatine
1/3 cup water
250g cream cheese, softened and cubed
1 teaspoon horseradish cream
2 tablespoons finely chopped dill
1 cup cream, lightly whipped
200g fresh skinless salmon fillet, extra, thinly sliced
1 tablespoon white vinegar
2 teaspoons sugar
½ teaspoon sea salt
2 mini cucumbers, thinly sliced
dill or parsley seed, to garnish

Trim crusts from the bread and cut to fit the base of a 20cm square baking paper lined pan. Heat the fish stock in a small saucepan to just below boiling point. Add the salmon fillet and poach over low hat for 5 minutes or until barely cooked. Remove salmon from the cooking liquid.

Process the salmon, cream cheese, horseradish cream and dill with a stab blender or food processor until smooth. Season to taste. Sprinkle gelatine over cold water in a small bowl and allow to stand for 5 minutes to ‘sponge’. Microwave on HIGH in 10 second burst until dissolved. Stir in gelatine and gently fold in whipped cream. Season well to taste. Spoon mixture over bread and refrigerated for 1-2 hours or until set. Top mousse with thin slices of salmon. Using a sharp knife, cut the mousse into 5 x 2.5  pieces. In a separate bowl, combine vinegar, sugar and salt. Add sliced cucumbers and stand for 5 minutes.

To serve: Top mousse with slices of cucumber and dill. Serve.


A MODERN TAKE
Laura and Emma recently visited the NGV Andy Warhol Ai Weiwei exhibition. Presenting the work of both artists, the exhibition explores modern and  contemporary art, life and cultural politics through the activities of two exemplary figures – one of whom represents twentieth century modernity and the ‘American century’; and the other contemporary life in the twenty-first century and what has been heralded as the ‘Chinese century’ to come. This exhibition is on at the National Gallery of Victoria until the 24th April 2016.

TIME TO PLAY
Jessica Walsh recently gave a talk about the benefits of play.  In her talk, Play by Your Own Rules, Jessica spoke about the value of play, and its biological and historical significance. She discussed how play lies at the heart of any creative process which requires innovation, and how one can enter this state mind. “Every great game has a strict set of rules, and I think the same goes for design. I think limitations help creativity thrive. It’s difficult to do something great when the possibilities are endless,” Jessica explains. So we took Jessica’s advice….

CHEESE FEST
It’s been a busy start to the year at Ckaos with the team visiting a number of exhibitions around town, and we even managed to squeeze in a Friday Arvo Cheesefest!


Break the Ice Pole by Cam

Our February Kitschen Ckaos recipe is Watermelon Yoghurt Ice Poles. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Watermelon Yoghurt Ice Poles
Icy poles are not just for kids anymore, these divine adult icy pops challenge everything you know about the sticky sweet icy poles of your childhood, with a fresh flavour that will have you licking and slurping as many as you can get your hands on. No accompaniment required, just give in to your inner child and lick the melted icy pop off your fingers!

Makes 12

Ingredients
1 cup natural yogurt
1-2 tablespoons caster sugar
500g watermelon
2 tablespoons lime juice
2 tablespoons caster sugar

Method
Combine yoghurt and sugar. Spoon mixture into the base of 12 x 1/3 cup (90ml) capacity icy pole moulds. Freeze for 1 hour or until just set. Insert icy pole sticks and allow to freeze for a further 1 hour. Process watermelon, lime juice and sugar until smooth. Pour over set yogurt and freeze for a further 4 hours or until set. Invert icy poles and serve.

A LITTLE SUGAR
Laura recently attended the 2016 Sugar Mountain Festival, an annual single-day festival in Melbourne showcasing the best in contemporary music, visual art and new media, focusing on the natural meeting points between different mediums. Above all, Sugar Mountain is a place for creativity to be absorbed and celebrated.

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A QUICK ESCAPE
After a full day at Sugar Mountain, Laura needed to make a quick escape to recover with some of her uni mates down at Phillip Island. (Unconfirmed reports mentioned witness protection, but we can neither confirm nor deny!).

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Rock and Roulade by Cam

Our January Kitschen Ckaos recipe is Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower
What a decadent decade! These mini roulades, with a hint of Indian flavour, drag the heavy filled rolls of the 80’s very firmly into 2016. The added nuttiness of black sesame seeds, top this light and aromatic nibble. The mild spices of this dish pair well with a light amber ale, which will balance the sweetness and richness of the cauliflower.

Makes about 30 slices

Roulade
40g butter
¼ cup plain flour
1 cup milk
½ teaspoons turmeric
3 eggs, separated

Spiced Cauliflower
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon chilli flakes
¼ teaspoon turmeric
¼ head cauliflower, cut into small florets

To serve
200g thick natural Greek yogurt
1 bunch radishes, thinly sliced
30 curry leaves, fried until crisp
1 tablespoon black sesame seeds or nigella seeds

Melt butter in a small saucepan and add flour and combined well. Cook over low heat, stirring continuously for 1-2 minutes or until the flour appears to be cooked and starts to change colour. Gradually whisk in milk and turmeric and simmer, stirring frequently, for 2 minutes or until mixture has thickened. Remove from heat, cool slightly, then stir in egg yolks, beating well between each addition. Season to taste with sea salt. Transfer mixture to a bowl and cover closely with plastic wrap and cool to room temperature.

Using an electric mixer, whisk egg white until stiff peaks form. Using a large metal spoon, fold egg whites into turmeric mixture in two batches. Pour mixture into a baking paper line 25x38cm Swiss roll pan and smooth top. Bake at 200°C for 15 minutes or until just set and barely cooked. Turn out roulade onto a clean tea towel and peel off baking paper. Cut roulade in half widthways and trim long sides. While still warm, carefully roll up each half from the long side and cool seam-side down.  

Heat oil in a small frying pan over medium heat. Add spices and cook for 1 minute or until spices are fragrant. Reduce heat to low and stir in cauliflower. Cover and cook for 5 minutes or cauliflower is just tender. Season to taste and allow to cool.
 
To serve, slice roulade and top each round with sliced radishes, a small dollop of yogurt, a fried curry leaf and a sprinkle of nigella seeds. Serve spiced cauliflower on top or as a side to spoon on top.

Tips
If yogurt appears water, strain through a fine sieve for a minimum of half an hour to remove excess liquid.


WELCOME 2106
Welcome to 2016… the International year of the pulse, year of the Monkey, a leap year and in the Ckaos calendar, year of the Hors d’Oeuvre! At Ckaos we look forward to spending another exciting year with you, and hope that we can bring you a little balance to your hectic workday through sharing a glimpse of ourselves in our blog. And look out for the return of our informative newsletter, If you haven’t signed up already, you can do so here.

POSTER GIRL
We’re still catching up on Laura’s busy end to 2015 when she attended the Re-Issue exhibition and panel discussion. Re-Issue is an ongoing collection and annual exhibition of contemporary posters from around the world. Celebrating small runs, rare design and hard to find art, most of the posters in the collection have been sourced from museum and design studio archives. The panel discussion addressed the role of the poster as a cultural barometer.

PUT ON YOUR RED SHOES AND DANCE THE BLUES AWAY
Emma recently organised a Flash tribute street party in Brunswick to honour David Bowie. With a Red shoe transformation station and Bowie face painting this event was a celebration and remembrance of a great artist. ⚡ Rebel rebel, let’s dance, ashes to ashes ⚡
Photo credit Kate Longley.

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Slow Roast to Labna by Cam

Our December Kitschen Ckaos recipe is Slow Roast Lamb with Pomegranate, Pistachio and Labna. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Slow Roast Lamb with Pomegranate, Pistachio and Labna

½ teaspoon cayenne pepper
1 teaspoon ground black pepper
3 teaspoons sea salt
1 tablespoon paprika
1 tablespoon ground ginger
1 tablespoon turmeric
½ teaspoon ground cinnamon
3 cloves garlic crushed
1 tablespoon olive oil
1.5-2kg lamb shoulder
½ cup beef stock
1 red onion, very thinly sliced
¾ cup labna
80g pistachios, toasted and roughly chopped
5 fresh dates, quartered
seeds of ½ a pomegranate
2 tablespoons chopped coriander
cous cous, to serve

Combine peppers, salt, paprika, ginger, turmeric, cinnamon, garlic and olive oil in a small bowl. Place lamb in a large roast pan and pour stock into the base. Cook at 220°C for 30 minutes. Remove from oven and cover tightly with aluminium foil. Reduce heat to 160°C and cook for 3-4 hours or until tender, basting occasionally.

Place onion in a microwave safe bowl and Microwave on HIGH for 1 minutes to soften. Slice or shredded lamb using two forks and arrange on a serving platter.

Top with red onion and generous dollops of labna. Finish with pistachios, dates, pomegranate and coriander. Serve with cous cous.

How to make Labna

500g Greek natural yogurt

Place a double layer of cheesecloth or muslin in a colander or sieve over a medium bowl. Spoon the yogurt into the muslin. Gather the edges of the cheesecloth together and twist the bag tightly, return to colander. Allow to stand for several hours or overnight in the refrigerator to remove excess whey. Discard whey.
 

NIGHT NOODLE MARKETS
Oodles of noodles! Jenna and Laura recently ventured to the glorious Night Noodle Markets at Birrarung Marr. This year the huge outdoor festival had a record 56 stalls, three bars and a VIP dining area. The authentic Asian hawker style market is held over three weeks, as part of Melbourne's Good Food Month festival. Jenna's food picks were:

Night 1: Crispy five-spice Pork belly with chilli caramel and Asian slaw, grilled salmon, sushi rice, kim chi, Japanese mayo and chilli oil in a tempura nori shell, and to finish off, vanilla bean w/ raspberry crème brûlée.

Night 2: Pancake with braised pork and Viet slaw, Indian style nachos - roasted papri chips topped with curried chick peas and potato, beetroot and carrot slaw, coriander and mint chutney and tamarind and date and deep fried gua bao filled with peanut gelato, dipped in milk chocolate sauce and rolled in crushed peanuts.

Laura had: Wonderbao bao buns, KOMG BBQ corn and spicy chicken wings, crème brûelée and chicken skewer sticks. Food Envy!

SWEETFEST - GOOD FOOD MONTH
Laura won two tickets to the Sunday afternoon session of Sweetfest via. the Facebook competition on The Age - Melbourne Express Facebook page. Whilst she was there, she saw a masterclass demonstration by American Big Gay Ice Cream, who made a ‘choinkwich’ - a chocolate and caramelised bacon ice cream sandwich. She also brought back some delicious cinnamon scrolls to share at the Ckaos studio. YUM!

UNDER NIGHTSHADE by Kate McCleod
Laura and Lilly have been exhibition hopping again, this time venturing to Collingwood where they viewed Melbourne artist Kat Macleod's mixed media show, Under Nightshade. Other then co-running a successful graphic design studio, Macleod is know for her pretty, mixed media works and commercial illustrations. Her latest solo exhibition is inspired by deep sleep, comprising of mixed media works on linen, combining a distinctive mix of gouache, watercolour, hand stitched embroidery and beading. She was inspired by the botanical, world as a means of expressing how sleep can be beautiful, clam, quiet, enchanting, unreal, unpredictable, weird, dark, wild and elusive.

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CAMERON'S ZOO VISIT
What better way to spend a sunny spring day than at the Zoo! Cam recently ventured along to check out some of the wildlife.

FLORENCE + THE MACHINE
This month has been huge for live music at the Ckaos studio! Laura and Lilly recently went along to one of Florence + The Machine's sold out performances at the Sidney Myer Music Bowl. Florence Welch has been regarded as one of the most dynamic live entertainers on the planet. Since her performance at the Splendor In The Grass Festival earlier this year, her return to our shores has been eagerly awaited. And this time around, her performance certainly didn't disappoint! The girls said the show was like nothing they had ever seen before, describing her as “electric” and “goose-bump incredible”.

MUMFORD AND SONS
Another international act to grace our shores this month was British rock band Mumford and Sons, performing their biggest local show to date at the Sidney Myer Music Bowl. Eleni and Laura attended the performance and said it was a fantastic night.