Thursday, 7 November 2013

Confessions of an Editorial Assistant: Some Memorable Callers

It was 2006 and I, a very young 22-year-old university graduate, was responsible for answering all the calls to the newsdesk of New Zealand's largest newspaper.

The majority of the calls were news tips, complaints, people wanting a chat with the editor (politely directed to send a letter), and subscribers whose papers did arrive (politely put through to subs).

But every now and then I was on the receiving end of some rather more special calls. They shall be known as Nice Young Man, Kobe Beef Man, Microwave Lady, Microchip Guy, and Shouty Jerk.

Nice Young Man: I found out from another member of staff that Nice Young Man had Down's. He was a treat to talk to. NYM would ring every few weeks for a quick chat. Always impeccably polite, he just want to say how much the woman on breakfast tv looked lovely and maybe comment on a few stories before wishing me a good day. Why weren't more callers like him. 

Kobe Beef Man: A NZ farmer breeding wagyu cattle, he wanted to tell the country all about the benefits of this pricey meat. By the sound of his voice he was an older gentleman and by the way he spoke non-stop for 30 minutes the first time I spoke to him, seemingly without time to take a breath, suggested he wasn't calling for a discussion. He rang several times, each with the same long winded spiel. I quickly learned how to interrupt someone mid-rant.

Microwave Lady: She was quite a simple case. Several calls about how microwaves in the air were affecting her thoughts.

Microchip Guy: His calls always upset me as he clearly was a disturbed individual. He wanted to know why the Herald wasn't writing about him and the fact that director Peter Jackson and then prime minister Helen Clark had placed microchips in his fillings and were making a Truman Show-like movie about his life against his will. Most of the time he was calm, but sometimes he would get really upset.

Shouty Jerk: "Page three. Second story. Fifth paragraph. What's wrong with that sentence? You idiots have written 'a' instead of 'an'." Queue a barrage of insults, how shit the paper was, swear words and so on.
I really hated Shouty Jerk. He rang frequently, never a hello, how's your day, every call started with him shouting a page number down the phone at me. He tested my patience time after time until one day he heard an attitude in my voice (I wonder why) and demanded to speak to my boss. Thankfully my Chief wasn't going to take crap from an abusive douche like him and totally put the loser in his place. Result. 

Finally, one caller who I remember more often than the other. I don't have a nickname for him. 


He only rang once. 

From the beginning of the call he sounded horribly distressed, warning of a destruction that was coming to kill hundreds of people across the country that he was controlling. 

As he got more and more worked up I managed to get his address and phone number and instantly emailed his local mental health service - could they send someone to check on him and make sure he was okay? 

A representative from the mental health group called me back and asked for more detail. The rep kept asking the same questions over and over and I remember feeling frustrated and helpless - I'd never spoken to someone that manic before and was genuinely worried he would harm himself. I didn't want to do nothing. 

They left it at that and I never found out if they paid that poor man a visit or not.

Sunday, 22 September 2013

Recipe: Raspberry & Chocolate Muffins

I was inspired to do a little baking this afternoon and whipped up a tasty batch of raspberry and chocolate muffins.

My creations are a twist on this Moist Chocolate Muffin recipe that is one of the best I've tasted - very rich, tasty and, of course, moist.


Ingredients:

2 cups flour
1 cup white sugar
3/4 cup chocolate chips
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1/2 cup plain yogurt (flavoured is nice too)
1/2 cup milk
1/2 cup vegetable oil
1/2 cup canned or frozen raspberries
1/4 cup chocolate chips

Directions

  1. Preheat oven to 200°C. Grease muffin tray or line with paper muffin liners.
  2. Combine flour, sugar, 3/4 cup chocolate chips, and baking soda in a large bowl. 
  3. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth then add raspberries.
  4. Pour wet mix into dry mixture and stir until batter is just blended. 
  5. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  6. Bake in preheated oven for about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Saturday, 21 September 2013

Two Weeks Until My Bosnian Adventure

Sitting here with a slight case of the sniffles in grey London after three nights of roadworks right outside our house I have to tell myself it's only two weeks until I head out on my Bosnian Adventure.

On Saturday October 5, I hit the road with the guys at Balkan Road Trip for a week long tour of one of the most beautiful, and so often overlooked and misunderstood, countries on earth.

I've actually visited Bosnia and Herzegovina twice before, but both these times were flying visits. First, there was my trip to Sarajevo and Mostar in 2008, and this June I revisit Mostar on a day trip from Dubrovnik, but once you've experienced the beautiful countryside, the warm people and the delicious food you'll be hooked. 

Starting in Split, the Bosnian Adventure travels takes in Kravica Waterfall, Mostar, Konjic, Sarajevo, Srebrenica, and the Bosnian Mountains (Bjelasnica and Igman) before finishing in Dubrovnik.

I can't wait to get out there and meet the rest of my trip buddies.






Wednesday, 5 December 2012

Christmas in Iceland: It's booked!

Guess what?

I'm heading to Iceland... for Christmas!


Nick, our friends Jay and Andy, and I will spend five nights in this chilly Nordic land exploring as much as we can and trying to catch a glimpse of the northern lights.

We fly to Reykjavik on December 21 and spend a night by the airport before picking up our car and heading north to Akureyri for three nights where we hope to see the aurora borealis.

Our plans and itinerary are far for finalised, but we have booked all our accommodation and something I'm rather excited about... Dog sledding! 

It might not be a traditional Icelandic activity, but I couldn't pass up the chase to race along the snow with a pack of huskies.

We still have no plans for Christmas day - hopefully we can find a place for a good meal somewhere in Reykjavik - and there is the issue of buying a bunch of Iceland proof clothes.

***

  • You can follow our progress on Twitter using #IcelandXmas 
  • Been to Iceland before? Please share your tips & tricks here and on Twitter.



Tuesday, 4 December 2012

Recipe: Naomi Bars (What to do with plain digestives)

After a long, cold day outside I made myself  a creamy hot chocolate as an evening treat. But my enjoyment was shattered when tucking into a fresh packet of cookies I discover, much to my horror, that I have bought plain digestives instead of chocolate ones.

In the vain of "When Life Gives You Lemons" I present: Naomi Bars...


Naomi Bars

Base

  • 115g butter
  • 2 tblsp cocoa
  • 1 egg, beaten
  • 60g sugar
  • 1tsp vanilla
  • 90g coconut
  • 250g pkt digestive biscuits, crushed to crumbs

  1. Melt butter, cocoa and sugar together in a saucepan over low heat.
  2. Remove from heat and add beaten egg, vanilla, biscuit crumbs and coconut.
  3. Spoon mixture into greased slice tin and level.
  4. Refrigerate for 30 mins until cold.

Topping

  • 60g butter
  • 3 tblsp milk
  • 225g icing sugar
  • 2 tblsp custard powder
  • 60g chocolate

  1. Cream butter and gradually add milk, icing sugar and custard powder.
  2. Beat until smooth.
  3. Spread topping over base mixture and refrigerate for at least 2 hrs.
  4. Melt chocolate in a bowl over hot water and trickle from a tsp on to base.

Monday, 3 December 2012

Review: JRB Pop-Up, Thatched House


Let me begin by saying I am by no means a food reviewer or culinary aficionado. I am simply someone who really enjoys their food

With that in mind, on a wet and dismal late autumn night in London, my friends and I ventured out to the JRB Pop-Up restaurant at the Thatched House in Hammersmith.

The night's meal was being prepared by up-and-coming talent Nathan Richardson, assistant manager at The Ship, Putney.

After a quick glass of wine, we were shown to the dining area with about 30 others for a evening of inventive fine-dining. 

Menu

Roasted Sweetbreads 

Morel Puree, Asparagus Salad, Mushroom Croquette and Truffle Oil

The real surprise of the night, the roasted sweetbreads had been the one dish I had been dreading.

Thankfully hidden under a bed of greens (not sure if there was any asparagus, which suits me just fine), the tasty morsels of, well I don't really want to know, were just the right size for their rich flavour - any larger and the dish would have been sickly.

An added bonus, the mushroom croquette was simply delicious.
Roasted Sweetbreads. Photo by The Ship

Butter Poached Salmon 

Soured Cream Sorbet, Avocado Puree, Melba Toast and Scorched Lemon Dressing

For me, this was the standout dish from the savory section. Perfectly cooked and wonderfully flavoured, the sour cream sorbet was a surprisingly tasty hit.

Seconds?
Butter Poached Salmon. Photo by The Ship

Poached Duck Breast 

Foie Gras Donut, Confit Leg Meat, Almond Fluid Gel, Duck Scratching and Cherry Jus

First up, I'm going to say I really enjoyed this dish - beautifully cooked duck is a real treat - but I feel that a with a few small tweaks this meal could have been amazing.

The foie gras donut was a little on the dry side and while I found the duck scratching tasty, it was slightly too rich for the portion size. The richness of the dish could have been toned down by adding more of the sharp cherry jus or a more greenery to the plate.
Poached Duck Breast. Photo by The Ship

Hot Apple and Blackberry Crumble Shot

There is no other word to describe this little dessert than 'wow'. How can one person pack so much flavour into one tiny little shot glass?

Designed to easy the diner into dessert, the proper way to consume this pud is to remove the oat biscuit on top, drop the jelly pastel into the warm 'crumble' mix then down in one.

I didn't quiet follow the instructions, it was too tasty for me not to siip, and savour, slowly.

As one diner aptly described: "it was like something from Willy Wonka!".
Hot Apple and Blackberry Crumble Shot. Photo by The Ship

Iced Coffee and Chocolate Parfait 

Frangelico Cream, Salted Caramel, Hazelnut Tuille

By this stage of the evening it started to look like food had won. 

And then this arrived at my table - a vision of chocolatey goodness covered in gold flake.

*HEAVEN*

It took a good whack of the spoon to break through the dark chocolate shell (all made by the chef's own hands I might add) and fashioning the perfect scoop with equal parts cream, truffle, chocolate and salted caramel it was quite possibly the best dessert I have ever eaten.

Extra bonus - the addition of some kind of popping candy/chocolate.
Iced Coffee and Chocolate Parfait. Photo by The Ship


Final Thoughts

What an amazing evening of food. If you ever come across a menu featuring Nathan Richardson behind the grill you must go! Now. That is an order!