A Chef’s Gluten Free Journey.
As a chef working in a tourist area on the beautiful Sunshine Coast, my
gluten free journey began maybe 10-12 years ago. I am not gluten
intolerant, nor am I vegetarian, but I do believe in eating for health,
with the occasional little naughty treat thrown in for balance 
)
Working in a popular cafe 5 days a week, it gradually became apparent that the requests for gluten free food was on the rise. People come from all corners of the world bringing their discerning tastes to our shores, requiring healthy, gluten free sustenance.
As we could plainly see the writing on the wall, (the trajectory of this growing trend), and as we love a good challenge, it was game-on to turn everything we could reasonably do so, into wheat free products.
)
Working in a popular cafe 5 days a week, it gradually became apparent that the requests for gluten free food was on the rise. People come from all corners of the world bringing their discerning tastes to our shores, requiring healthy, gluten free sustenance.
As we could plainly see the writing on the wall, (the trajectory of this growing trend), and as we love a good challenge, it was game-on to turn everything we could reasonably do so, into wheat free products.
It
quickly became obvious that those who it didn’t matter to, didn’t even
notice, but for those who it did matter to, it meant the world ) It was a gloriously unexpected gift to them, to have choices, & they were extremely grateful.
) It was a gloriously unexpected gift to them, to have choices, & they were extremely grateful.
Consequently, they became some of our best customers, as well as our best promoters….
And so, in the kitchen, our experimentation grew. Mistakes were made as we became familiar with alternative ingredients & substitute products.
And so, in the kitchen, our experimentation grew. Mistakes were made as we became familiar with alternative ingredients & substitute products.
But with a pinch of intelligence, a splash of common sense, a focused awareness and a truck load of practice, we managed to produce some fantastically yummy food.
Some foods are a bit dicey to replicate, but with a little contemplation, there is a plethora of tastiness, a huge variety of gluten free yumminess to be consumed out there.
Personally, I find it pathetic and frustrating, even embarrassing,
when I so often discover in my travels, that the pitiful gluten free
offerings are the usual 2 basic dishes, and chocolate brownie.
Those wheat free items that most cafes innocently had on hand in years
gone by.
But now? Are you serious? With all the things we can create these days?
But now? Are you serious? With all the things we can create these days?
I think, as a practising chef, there’s just no excuse….it’s not that hard!
There are so many good nuts, grains & seeds that you can buy already ground, ready for use.
There are so many good nuts, grains & seeds that you can buy already ground, ready for use.
And if we just stretch ourselves, step out of the square, think
laterally, & leave the wheat products behind, plenty of taste
sensations abound. We should always be able to present a range of
goodies that allows a scrumptious tasting for everyone!
This
week for dinner we’ve had Seafood Marinara, asparagus, snow pea, garden
greens & truffle oil risotto, Persian fetta, pumpkin, spinach and pine nut pizza, Vietnamese rice paper rolls and; Mongolian beef and
vermicelli…just to name a few ideas ) all gluten free )
As caterers, here at Food That Sings (unless otherwise instructed, which never happens ) we always, always make sure we have a balance of vegetarian an gluten free items on every menu.
When you have a mixed group you will inevitably have a portion of wheat intolerant people that you may not even know about. You know…Great Aunt Mary at the wedding, perhaps cousin Bob.
It’s better to be prepared….
) all gluten free )
As caterers, here at Food That Sings (unless otherwise instructed, which never happens
) we always, always make sure we have a balance of vegetarian an gluten free items on every menu.When you have a mixed group you will inevitably have a portion of wheat intolerant people that you may not even know about. You know…Great Aunt Mary at the wedding, perhaps cousin Bob.
It’s better to be prepared….
Tonight we do a platter of canapés to have with drinks, on a yacht, at sunset…. living the dream for some lucky folk!
3 little things, 2 gluten free, 1 vegetarian. Some sour cream, capers, dill & smoked salmon tartlets, prosciutto, shaved Parmesan &fresh asparagus cigars, and baby spinach, roast pumpkin and fetta frittata. Easy!!!
3 little things, 2 gluten free, 1 vegetarian. Some sour cream, capers, dill & smoked salmon tartlets, prosciutto, shaved Parmesan &fresh asparagus cigars, and baby spinach, roast pumpkin and fetta frittata. Easy!!!
You can find more of what we do, and what we love to eat, right here….
http://foodthatsings.com/ https://www.facebook.com/
http://foodthatsings.com/ https://www.facebook.com/
Remember, it all starts with a whole lot of love......Roni xx
Roni!!!! This is so exciting. It's a thrill to find someone who cooks for others willing to cook/bake for gluten free people.
I had to laugh, yes, the go-to foods for gluten free people are salad and a browine. The photos make me hungry. We're in for a treat, the next 3 days, Roni is sharing recipes with us.
Diana
No comments:
Post a Comment