New recipes

Watercress Salad with Port-Braised Figs and Pickled Onion

Watercress Salad with Port-Braised Figs and Pickled Onion

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Pickled onion

  • 1 medium-size red onion, thinly sliced (about 2 cups)
  • 1 tablespoon Champagne vinegar or white wine vinegar


  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup grapeseed oil or vegetable oil
  • 2 tablespoons extra-virgin olive oil

Port-braised figs

  • 1 750-ml bottle ruby Port
  • 1 pound dried black Mission figs, stems removed, figs halved


  • 3 bunches watercress, thick stems removed (about 8 cups)
  • 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

Recipe Preparation

Pickled onion

  • Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD Can be made 2 days ahead. Keep chilled.


  • Whisk red wine vinegar, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Port-braised figs

  • Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 6 tablespoons, about 8 minutes. Transfer syrup to another small bowl. Cover figs and Port syrup separately and chill.


  • Combine watercress, sliced endive, and pickled onion in large bowl. Toss salad with vinaigrette to coat. Drizzle Port syrup over each of 8 plates. Divide salad among plates. Sprinkle figs over salads and serve.

Reviews Section

Song - 傻女

Song - 千千闕歌

Macau Basic Law

10 Things You Should Know About Natural Gas Vehicles

By Katie Fehrenbacher Jul. 9, 2008, 12:00am

T. Boone Pickens laid out his grand ‘Pickens Plan’ on Tuesday (accompanied by a Web 2.0 media blitz) with the suggestion that natural gas could provide over a third of U.S. transportation fuels. While natural gas vehicles (NGVs) have been used for awhile in city-owned car and bus fleets, and even a selectively sold consumer car, the Honda Civic GX, natural gas hasn’t been getting as much attention as other forms of alternative vehicles recently from the big car companies and innovative startups. Electric vehicle-to-grid technology and biofuel vehicles have both received a lot more attention from the investment community, the media and interested entrepreneurs.

But there are a lot of opportunities — as well as a variety of drawbacks — for vehicles powered by natural gas. Here’s our take on 10 things you should know about natural gas-powered vehicles:

1). Infrastructure bottleneck: Like the “hydrogen highway” compressed natural gas vehicles need fueling stations. According to the natural gas vehicle trade group the Natural Gas Vehicles for America (NGVA) there are over 1,100 stations in the U.S. That might sound like a lot, but only half are available to the public, and compare that to the around 200,000+ U.S. gas stations. The U.S. would need a lot more natural gas stations to power a third of its vehicles. Who’s going to be the first to make that investment?

2). Greenhouse Gas Reductions: The NGVA also says that natural gas vehicles produce 20 percent less greenhouse gas emissions than a standard gas vehicle. That’s about the same as corn-based ethanol, which according to the EPA has a greenhouse gas reduction of 21.8 percent compared to gas-powered cars. So for greenhouse gas reductions its pretty good—but not perfect.

3). “Natural gas is the cleanest transportation fuel available today”: That’s what Pickens and the EPA say about natural-gas powered vehicles. It’s because, in addition to carbon dioxide reductions, NGVs also emit less carbon monoxide, non-methane organic gas and nitrogen oxides.

4). Natural gas is still a fossil fuel: Natural gas might be cleaner-burning than oil but it’s still a hydrocarbon that has to be taken out of wells and is in limited supply. The California Energy Commission says that with the rising demand for natural gas (accompanied by high oil prices) more than 15 percent of our natural gas will be imported from countries other than Canada and Mexico by 2025.

5). The Honda Civic GX: The natural gas consumer car that costs $24,590. It’s sold in California and New York and has a 170 mile fuel range.

6). Smaller Range: Natural gas vehicles have a shorter driving range than regular gas-powered vehicles, because natural gas has a lower energy content compared to gas.

7). State and Federal Incentives: Honda says the Civic GX is eligible for a combination of federal (under the Energy Policy Act of 1992), state and local incentives that could help reduce the price tag by several thousand dollars. Natural gas vehicles can also drive in the carpool lanes in some states like California.

8). With Gas Prices High, Natural Gas is Cheap, For Now: With the price of gas rising, the demand at the natural gas fuel stations that are out there is way up — like this one in Salt Lake City. That’s because, as Cleantechnica puts it “natural gas now costs about half as much per unit energy as gasoline and has an even greater cost advantage over diesel fuel.” Though natural gas prices are also going up.

9). City Fleets: The GX might get a lot of press, but a significant portion of the natural gas vehicles on the road in the U.S. are owned and maintained by cities and companies. Companies like UPS have placed orders for hundreds of natural gas vehicles several cities in California have converted their fleets to NGVs.

10). Home Fueling: A company called FuelMaker makes a natural gas home refueler called Phill. Seriously, that’s what they named it.

Chinese Restaurant Menu Translation Guide & Rules

为了让大家更好地掌握将中餐菜名译成英文的技巧,特将 中餐菜单英译方法翻译的原则 (中英文对照)介绍如下:

1、 介绍菜肴的主料和辅料
公式: 主料(名称/形状)+ with + 配料
杏仁鸡丁Chicken Cubes with Almond
牛肉豆腐Beef with Beancurd
西红柿炒蛋Scrambled Egg with Tomato
白灵菇扣鸭掌 Mushrooms with Duck Feet

2、 介绍菜肴的主料和配汁
公式: 主料 + with/in + 味汁
冰梅凉瓜 Bitter Melon in Plum Sauce
芥末鸭掌Duck Webs with Mustard Sauce
葱油鸡Chicken in Scallion Oil
米酒鱼卷Fish Rolls with Rice Wine

1、 介绍菜肴的烹法和主料
公式: 烹法(动词过去式)+ 主料(名称/形状)
火爆腰花 Sautéed Pig's Kidney
软炸里脊Soft-fried Pork Fillet
烤乳猪Roast Suckling Pig
炒鳝片Stir-fried Eel Slices

2、 介绍菜肴的烹法、主料和配料
公式: 烹法(动词过去式) + 主料(名称/形状)+ 配料
地瓜烧肉 Stewed Diced Pork and Sweet Potatoes
干豆角回锅肉 Sautéed Spicy Pork with Dried Beans
仔姜烧鸡条Braised Chicken Fillet with Tender Ginger

3、 介绍菜肴的烹法、主料和汤汁
公式: 烹法(动词过去式) + 主料(名称/形状)+ with/in +汤汁
京酱肉丝 Sautéed Shredded Pork in Sweet Bean sauce
雪蛤海皇羹 Snow Clam and Scallop Soup
红烧牛肉Braised Beef with Brown Sauce
鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce
清炖猪蹄Stewed Pig Hoof in Clean Soup

4、 介绍菜肴形状或口感、烹法及主辅料
公式: 烹法(动词过去式)+ 形状/口感 + 主料 +辅料
小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley

1、 介绍菜肴的形状(口感)和主料、辅料
公式: 形状(口感)+主料+(with)辅料
芝麻酥鸡 Crisp Chicken with Sesame
陈皮兔丁 Diced Rabbit with Orange Peel
时蔬鸡片 Sliced Chicken with Seasonal Vegetables
脆皮鸡 Crispy Chicken

2、 介绍菜肴的口感、烹法和主料
香酥排骨 Crisp Fried Spareribs
水煮嫩鱼 Tender Stewed Fish
香煎鸡块 Fragrant Fried Chicken

3、 介绍菜肴的形状(口感)、主料和味汁
茄汁鱼片 Sliced Fish with Tomato Sauce
椒麻鸡块 Cutlets Chicken with Hot Pepper
黄酒脆皮虾仁 Crisp Shrimps with Rice Wine Sauce

1、 介绍菜肴的创始人(发源地)和主料
公式: 人名(地名)+主料
麻婆豆腐 Ma Po Tofu (Ma Po beancurd) (Stir-Fried Tofu in Hot Sauce)
广东点心 Cantonese Dim Sum
四川水饺 Sichuan Boiled Dumpling

2、 介绍菜肴的创始人(发源地)、烹法和主料
公式: 人名(地名)+烹法+主料
东坡煨肘 Dong Po stewed pork joint
北京烤鸭 Beijing Roast Duck

3、 介绍菜肴的发源地、主配料及烹法
公式: 烹法(动词过去式)+ 主辅料+ + 地名 + Style
北京炒肝 Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style

2、 具有中国特色的且被外国人接受的,但使用的是地方语言拼写或音译拼写菜名,仍保留其拼写方式。
豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
杂碎 Chop Suey
馄饨 Wonton
烧麦 Shaomai

佛跳墙 Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.)
锅贴 Guotie (Pan-Fried Meat Dumplings)
窝头 Wotou(Steamed Black Rice or Corn Bun)
蒸饺 Steamed Jiaozi (Steamed Dumplings)
油条 Youtiao (Deep-Fried Dough Sticks)
汤圆 Tangyuan (Glutinous Rice Balls)
咕噜肉 Gulaorou (Sweet and Sour Pork with Fat)
粽子 Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)
元宵 Yuanxiao(Glutinous Rice Balls for Lantern Festival)
驴打滚儿 Lǘdagunr(Glutinous Rice Rolls with Sweet Bean Flour)
艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing)
豆汁儿 Douzhir (Fermented Bean Drink)

蔬菜面 Noodles with Vegetables
葱爆羊肉 Sautéed Lamb Slices with Scallion

1、 如主料是浸在汤汁或配料中时,使用in连接。
例:豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce

2、 如汤汁或蘸料和主料是分开的,或是后浇在主菜上的,则用with连接。
例:海鲜乌冬汤面 Japanese Soup Noodles with Seafood

1. Sauteed Chicken Cubes with Peanuts
2. Kung Pao Chicken Cubes
3.Diced Chicken with Chili and Peanuts

English Menu - Noodle Asia

Chicken Mushroom Ginger Soup $10.95
Traditional slow steamed soup with bones on chicken
Hot and Sour Soup $8.75
Won Ton Soup $8.75
Ginseng Chicken Soup $18.88
Miso with Enoki Mushrooms Soup $7.00
Chef’s Steamed Soup Special Mkt

Edamame $6.00
Soybeans with crushed sea salt and five spices Spicy Asian Cucumber $6.00
Red Won Tons $7.95
Tossed in Szechwan Hung Yao chili, garlic sauce
Mandarin Sampler $7.95
Soy sauce egg, five-spice peanuts and seasoned bean curd
Spicy Beef Tripe $7.50
Jellyfish Salad $10.95
Kim Chi $5.50
Sliced Beef Brisket with Dipping Sauce $11.95
Chinese Broccoli with Oyster Sauce $9.95
Stir-Fried Chinese Greens of the Day $12.00
Small Cantonese BBQ Plate $18.95
Roast duck and barbeque pork
Large Cantonese BBQ Plate $23.95
Roast duck, barbeque pork and soy sauce chicken

Har Gow (6) $8.95
Steamed, crescent-shaped mini shrimp dumplings
Siu Mai (6) $8.95
Steamed open-faced scallop and seafood dumplings
Long Fortune Spring Rolls (3) $5.75
Pot Stickers (6) $8.95

BBQ Pork and Roasted Duck $14.25
Cantonese Curry Beef Stew $13.50
Minced Beef $13.50
Topped with an egg, sunny-side up
Mixed Seafood and BBQ Pork $14.95
Yung Chow Fried Rice $13.95
With BBQ pork, shrimp and green onions
Mixed Vegetable Fried Rice $11.95
Shrimp Fried Rice $13.95
Chicken Fried Rice $11.95
Cantonese Sausage Fried Rice $12.95
With egg whites and thinly sliced Chinese broccoli stems
Fu Chow Fried Rice $15.95
Sautéed with mixed seafood in a light scallion gravy
Curry Seafood Fried Rice $14.95
Pineapple Seafood Fried Rice $13.95
Night Market Fried Rice $14.95
Sliced beef, tossed with fresh Thai chilies, cilantro, bean sprouts and diced tomatoes

Two pancakes served with a choice of the following fillings
Vegetable $11.95
Chicken $12.95
Pork $12.95
Beef $12.95
Seafood $14.95

Beef Congee $9.50
Seafood Congee $11.95
Fish Filet Congee $11.50
Boneless Chicken Breast Congee $9.50
Pork and Special Preserved Egg Congee $11.00
Abalone and Chicken Breast Congee $26.95

Szechwan Beef $13.95
Simmered in a unique blend of spices, a Mama Wu specialty
Mushroom Chicken $13.95
Steamed with bone-in, free-range chicken pieces, mushrooms and ginger
Hong Kong Won Ton $10.75
Cantonese Beef Stew $11.95
Curry Beef Brisket $12.95
BBQ Pork and Roast Duck $11.95
Snow Cabbage $11.95
Sautéed, pickled cabbage greens with pork over Mandarin noodles
Cha Tsai $11.95
Spicy, Szechwan vegetables sautéed with pork over Mandarin noodles
Spicy Ying Nan Rice Noodle $13.95
Vermicelli and shrimp enveloped in a sumptuous chicken broth with Ying Nan chili paste,scallions and cilantro
Calamari Rice Noodle $12.95
Noodle Tainan $11.95
Minced pork with bean sprouts and chives in a clear broth
Pai Goo Noodles $13.95
Slow simmered spare ribs with red onions, shallots and ginger, over a bed of home-style noodles

Buddha Feast Pan-Toasted Noodles $12.95
Mixed Seafood Pan-Toasted Noodles $16.50
Si Jiu Beef $13.95
Black bean and chili sauce pan-toasted noodles
Beef Rice Noodles $14.95
Flat rice noodles stir-fried with yellow chives, bean sprouts and sliced onions
Black Peppered Beef Udon $14.95
Chicken Stir-Fried Soft Noodles $13.50
Seafood Stir-Fried Soft Noodles $16.50
Singapore Mei Fen $13.95
Light curry-flavored rice vermicelli with shrimp, BBQ pork and onions
XO Shrimp Lai Fen $16.50
Hand-rolled rice noodles, wok-tossed with spicy XO chili sauce
Shanghai Rice Cake $13.95
Shanghai cabbage with seasoned pork, wok-tossed in a mild soy sauce
Shanghai Noodles $13.95
Ba Bao Noodles $13.95
Mandarin noodles topped with a spicy, shrimp sauce and peanuts
Stir-fried Napa cabbage, Chinese mushrooms, spinach and pork
Ta Lu Noodles $12.95
Sautéed chicken and mixed vegetables tossed in a sumptuous gravy with Mandarin noodles
Dan Dan Noodles $11.95
Szechwan noodles served with a spicy peanut, sesame sauce

Promotion - Dim Sum Lunch at L’Arc Chinese Restaurant

Dim Sum Lunch at L’Arc Chinese Restaurant

Selection of any type of Dim Sum + Soup and One Main Dish with your choice of rice or noodle only at MOP88* per person

Location: Level 4
Enquiries: (853) 8860 6128
*Terms and Conditions apply & all prices are subject to 10% service charge.

地点: 四楼
查询电话: (853) 8860 6128

身心靈色彩密碼工作坊 Color Code Workshop

Participated the color code workshop this afternoon, learned a little bit of the theories and the applications of colors in the daily life, from dressing to healthy food.

The speaker is the president of one organisation and they organise all kinds of activities related to body, mind, soul health and environment.

A Letter to Hong Kong- Donald Tsang 30.5.2010

Chief Executive Donald Tsang 2010-05-30 HKT 08:15

As the hot summer months start to take hold, there is another hot issue that we will also be contending with, and that is, the future of Hong Kong’s constitutional development.

In a few weeks’ time, before the summer recess, the Legislative Council will decide on the constitutional reform package for the 2012 Chief Executive and Legislative Council elections.

The run-up to the vote will undoubtedly result in some heated political debate. Different political groups, as well as individuals, have been trying to convince the public that their vision for Hong Kong’s political future represents the best way forward.

This is something that we should all be proud of. Hong Kong is a pluralistic society. Everyone is entitled to his or her own views, and to defend them when challenged. This is typical of the discussions that we have had on political development over the past two decades.

But there comes a time when we need to bridge our differences to forge consensus for the overall benefit of Hong Kong.

Now is such a time. Now is the time to act.

Our constitutional design is such that we must have a two-thirds majority in LegCo – that is, 40 of the 60 seats – in order to amend the methods for selecting the Chief Executive and electing the legislature.

In 2005, while we obtained an absolute majority of LegCo votes, we failed to secure the 60% threshold needed to pass a reform package that had a support rate of some 60% of the public.

This year we face a similar situation. In most opinion polls, the Government’s reform package enjoys majority support in the community. But, so far we have not secured sufficient votes among legislators required to approve the package.

There has been much debate about the reform package so I shall not repeat or rebut those arguments again.

Rather, I’d like to clear a few myths to help everyone better understand the issue.

The first myth is that the Government does not want full democracy for Hong Kong, and the current reform package is regressive.

I don’t want there to be any doubts about my government’s commitment to advancing democracy in Hong Kong.

In 2007, at the behest of myself and others, the Central Government made a landmark decision that Hong Kong may implement universal suffrage for the election of the Chief Executive in 2017 and for the Legislative Council in 2020. Since then, my top priority has been to make this happen.

That is why I am so eager to see progress in our constitutional system in 2012.

This will be the first step – as well as our last opportunity – to lay the foundations for a Chief Executive elected by universal suffrage in 2017.

The current package is a vital step forward towards greater democracy and indeed universal suffrage, even though some may feel that the step is not big enough.

We propose to increase by five, the number of LegCo seats returned by geographical constituencies.

The Central Government’s 2007 decision states that any increase in geographical constituencies requires a corresponding increase in functional constituency seats.
So, we are proposing that five new functional constituency seats be returned by elected District Council members.

This is the most democratic form of indirect election we can design within the confines of the 2007 decision of the Central Government.

More importantly, it also effectively prevents any future increase in the number of conventional FC seats representing specific sectors or interest groups.

Some have said that these proposals are a far cry from full democracy. That is true.

Indeed, they are interim arrangements. But these interim arrangements will bring us closer to our ultimate goal of universal suffrage.

They bring us closer because, first of all, the package is a step forward towards that goal.

More important, they bring us closer because passage of the reform package will represent the first time in Hong Kong’s political history when constitutional change under the Basic Law has been triggered and enabled through compromise by various camps in LegCo.

We shall need the same resolve again when we tackle the 2017 universal suffrage arrangements a few years down the road.

The second myth is that it makes little difference whether the package is passed or not.

Let’s not be mistaken – it makes a great deal of difference. We have much to lose if we cannot effect any change this time around.

At stake is not just a set of more democratic arrangements for the 2012 Chief Executive and LegCo elections.

At stake is also our ability and confidence to reach a consensus for universal suffrage in 2017 and 2020. If we do not see progress this time, I fear that a mood of pessimism and cynicism will take root.

But, if we can make it, Hong Kong politics will advance to a new level. We will have proved that politics is not just about partisanship, demagogue and endless polemics, that dialogue, co-operation and pragmatism can prevail, and that good politics can play a constructive role in the development of society.

The third myth is that political development has nothing to do with ordinary citizens, so whether we can make constitutional advancement is irrelevant to them.

But, the fact is none of us can escape politics. Political challenges consume much of society’s energy and resources, as we have seen in Hong Kong over these past two decades.

Good politics can effectively tackle problems and resolve differences in society.

I believe the passage of our reform package will create a better political system and environment, which we all deserve, and from which we will all benefit.

And because the stakes are so high, we should not give up easily. We should not be daunted by the great difficulty of this exercise.

My administration will be doing whatever we can to promote our package because we believe it’s a good package. We will be lobbying our legislators hard for their support.

Yesterday, we launched a community-wide campaign with the theme “Act Now”.

It is, in effect, a call to action. Our constitutional system has been stagnant for too long. It is time to move forward.

It is also time for those who care about our constitutional progress to break their silence and to take a stand. Tell your legislators. Post a letter. Write an e-mail. Make a phone call. It all counts. It can all make a difference.

Our campaign slogan also stresses the time element. It is time for action NOW – not later. We must act NOW before the opportunity for progress once again slips through our fingers.

The Chinese slogan for the campaign is “起錨”, which means “anchors aweigh”. It’s a popular colloquial term that carries a similar meaning to the English slogan – it means it is time to move on and to start a new journey.

My political team and I are all geared up.

These days, we are going directly into the community to explain to people the significance of constitutional reform.

We are trying different ways to get this message across, from handing out flyers on the streets to inviting a legislator to an open, televised debate.

Some of my friends have questioned whether these actions are a proportionate measure because the chances remain slim for the passage of the reform package, given the stance of certain political parties.

But let’s opt for a bold and disproportionate approach if our cause is worth fighting for.

I have no doubt that Hong Kong, which I have served for more than 40 years, is worth fighting for Hong Kong people are worth fighting for.

That is why we will continue to push for constitutional reform despite all the constraints and difficulties. Our package is worth fighting for and I know that if we succeed, Hong Kong will be a better place.


(明報)2010年5月30日 星期日 05:10
【明報專訊】我早年研究沿海出口加工產業的勞動問題,也參與勞工維權組織活動,接觸了不少富士康 這類的代工企業。近年因為行政雜務纏身,是有些脫節,但這次也感到有些錯愕,因為前幾年沿海鬧「民工荒」,也有報道說企業已通過改善待遇與實行人性化管理來吸引、保留人才,最近胡總書記更高調提出「體面勞動」的理念,誰不知原來還是原地踏步。

最近我因為教學需要,重看了一些舊一點的日本 漫畫,以重新審視黃金時代的日本經驗,其中,我覺得最能反映日本企業人事管理制度的優越性及其「人性化」一面的,莫過於窪之內英策的《單身宿舍連環泡》(尖端出版)了。《單身宿舍》是作者的成名作,於1988年至1991年間連載。故事中主人翁宮川正太是日本南部四國地區高知縣人,高中畢業後就來到東京 市郊的鶴木傢俱企業工作,因為離鄉「上京」工作的單身員工眾多,所以企業也設有單身宿舍,以解決員工住宿問題。漫畫的主線是正太如何帶著故鄉女友的祝福,來到東京,但在宿舍中邂逅了成熟大方的美雪,在兩段感情交結下,正太慢慢由黃毛小子變成成熟大人,並在最後獲得法國 深造機會,成為家俬設計人才。可能因為也有單身宿舍的制度,漫畫在台灣 也大受歡迎,並於2003年改編成電視劇。

  • The Food Truck — From the Top 12 to Top 9 rounds, teams were divided into two groups, cooking in a restaurant-like environment. Members of the public were served the dishes and paid for what they believed the meal was worth. The group that made the most money won the challenge whilst the losing group had to compete in a following cook-off to avoid elimination. The truck was run by chef, Colin Fassnidge.
  • The Jury — From the Top 12 to Top 9 cook-off rounds, a jury was present and were able to save/send one of the competing teams to/from elimination. The jury was formed by the teams from the winning group of the Food Truck, and, if applicable, the People's Choice winner.
  • People Choice Winners — A slight change of rules was used for this season due to the inclusion of the Food Truck. Unlike previous seasons, the winner did not always receive immunity from elimination. To ensure there were even teams for the Food Truck, some winners were given an advantage instead, such as being able to select the teams or ingredients. This was applicable to People's Choice challenges 2 & 4.
  • Ultimate Instant Restaurant — The Top 5 teams headed back home to compete in an Ultimate Instant Restaurant round. They had to prepare two dishes for each course, with guest teams having the choice of which dish they wanted to order.
State Group Members Relationship Status
South Australia SA 2 Bree May & Jessica Liebich Proud Mums Winners 29 April (Grand Final)
Western Australia WA 1 Chloe James & Kelly Ramsay Well Travelled Friends Runners-Up 29 April (Grand Final)
Victoria VIC 1 Helena & Vikki Moursellas Twins Eliminated 28 April (Semi-Final 2)
Queensland QLD 1 Paul Bullpitt & Blair Tonkin Surfer Dads Eliminated 27 April (Semi-Final 1)
Tasmania TAS 2 Thalia Papadakis & Bianca Johnston Besties Eliminated 23 April (Top 5: Ultimate Instant Restaurant)
New South Wales NSW G Cathy & Anna Lisle Mother and Daughter Eliminated 7 April (Top 7: Group 2)
Victoria VIC G Josh Geard & Danielle Najda Experimental Foodies Eliminated 2 April (Top 7: Group 1)
New South Wales NSW G Carly & Tresne Hart Teacher and Estate Agent Eliminated 31 March (Top 8)
New South Wales NSW 2 Uel & Shannelle Lim Newlyweds Eliminated 25 March (Top 9)
Victoria VIC 2 Harry Curtis & Christo Gibson Best Mates Eliminated 18 March (Top 10)
New South Wales NSW 1 Annie & Jason Chesworth Married Cheesemakers Eliminated 11 March (Top 11)
South Australia SA 1 Deb & Rick Payne Married 38 Years Eliminated 4 March (Top 12)
Queensland QLD 2 David Kirk & Corinne Wieland Couple Two Years Eliminated 25 February (Instant Restaurant: Round 3)
Western Australia WA 2 Jess Anderson & Felix Kemmer Designer and Miner Eliminated 16 February (Instant Restaurant: Round 2)
Australian Capital Territory ACT 1 Andrew Hinge & Emelia Vimalasiri Newly Dating Eliminated 4 February (Instant Restaurant: Round 1)
Teams' Competition Progress
Round: Instant Restaurants Top 12 Top 11 Top 10 Top 9 Top 8 Top 7 Top 5 Semi-Finals Grand Final
1 2 3 PC Grp 1 Grp 2 UIR 1 2
Team Progress
Bree & Jessica N/A 1st
N/A Judges’

(Grp 2)
N/A 1st
Chloe & Kelly 5th
N/A 3rd
Builders’ Choice HQ
N/A 2
(Grp 1)
Safe N/A 4th
N/A Runners-up
Helena & Vikki 1st

(Grp 1)
N/A 2nd
N/A 2nd
(Episode 47)
Paul & Blair 3rd
N/A N/A People’s Choice Judges’
People’s Choice Win Immune 1st
(Episode 46)
Thalia & Bianca N/A 2nd
N/A Jury's

(Grp 2)
N/A Safe 5th
(Episode 45)
Cathy & Anna N/A 1st
People’s Choice FT

(Grp 2)
(Episode 40)
Josh & Danielle N/A 5th

(Grp 1)
(Episode 39)
Carly & Tresne N/A 2nd
(Episode 37)
Uel & Shannelle N/A 3rd
Children’s Choice FT
(Episode 34)
Harry & Christo N/A 5th
(Episode 30)
Annie & Jason 2nd
(Episode 26)
Deb & Rick 4th
(Episode 22)
David & Corinne N/A 4th
(Episode 18)
Jess & Felix N/A 6th
(Episode 12)
Andrew & Emelia 6th
(Episode 6)
Cell Descriptions
Team passed the challenge and will continue to the next challenge.
^2 (DNP: Due to family matters, Chloe and Kelly did not participate in this challenge)
Team won the challenge or round (e.g. People's Choice).
Team had to cook another round of Instant Restaurant
Safe Team became safe from elimination after winning/passing a challenge.
HQ: Kitchen Headquarter Challenge (R.Cook-off or Showdown) FT: Food Truck Challenge
Team was made safe from elimination from being selected by the judges. (Rapid Cook-Off only)
^1 (Note: In this cook-off, the judges sent the weakest team to the Showdown instead, thus saving this team)
Team was made safe from elimination from being selected by the teams' jury. (Rapid Cook-Off only)
^1 (Note: In this cook-off, the jury were asked to send the weakest team to the Showdown, thus saving this team)
SD Team won the Sudden Death cook-off is safe from elimination.
SD Team was eliminated after losing the Sudden Death cook-off or round.
Immune From winning the previous challenge, team was immune from elimination and was not required to participate.
N/A Results do not apply as the team was not allocated to this challenge or round.

Instant Restaurants Edit

During the Instant Restaurant rounds, each team hosts a three-course dinner for judges and fellow teams in their allocated group. They are scored and ranked among their group, with the lowest scoring team being eliminated.

Round 1 Edit

  • Episodes 1 to 6
  • Airdate — 27 January to 4 February
  • Description — The first of the two instant restaurant groups are introduced into the competition in Round 1. The lowest scoring team at the end of this round is eliminated.

Round 2 Edit

  • Episodes 7 to 12
  • Airdate — 5 February to 16 February
  • Description — The second group now start their Instant Restaurant round. The same rules from the previous round apply and the lowest scoring team is eliminated.

Round 3 (Gatecrasher Round) Edit

  • Episodes 13 to 18
  • Airdate — 17 February to 25 February
  • Description — In the third round of instant restaurants, the three lowest scoring safe teams in the first two groups combined, were to compete in another instant restaurant round. From here, three newly introduced 'gatecrasher' teams also joined the round. As per the first two rounds, the same format of scoring is repeated and the lowest scoring team is eliminated .

Top 12 Edit

People's Choice 1: Breakfast at Central Edit

  • Episode 19
  • Airdate — 26 February 2014
  • Location — Central railway station, Sydney
  • Description — Teams must cook and serve a convenient, on-the-go breakfast for Sydney's commuters at Central Station. The public voted for their favourite dish, with the team receiving the most votes, safe from elimination. Pete and Manu decided on the weakest team to head into the first Sudden Death cook-off.

Food Truck 1: Cronulla, NSW Edit

  • Episode 20
  • Airdate — 2 March 2014
  • Location — North Cronulla Beach, NSW
  • Description — Teams are split into two groups (white aprons and black aprons) and must each run a restaurant for real paying customers. Each group consists of five teams and must cook an appetiser, two mains and two desserts. One team from each group is assigned as Head Chef and Maître d' and must make sure their group have their food orders ready and in line for service. The group that earns the most money is safe from elimination, while the losing group face a kitchen cook-off.

Kitchen Cook-off Edit

  • Episode 21
  • Airdate — 3 March 2014
  • Description — The Kitchen cook-off is divided into two parts.
    • Rapid cook-off: Meat & 3 Veg — Teams must create a 'Meat & 3 Veg' dish in 45 minutes. The selection of meat (pork, chicken, beef, duck or lamb) was determined by the bench they chose to stand at. Any three vegetables were able to be used. In a new twist, the remaining safe teams became The Jury and were able to save one of the teams through a blind tasting. A second team was saved by Pete and Manu.
    • Showdown: Family Favourites — The remaining three teams headed into the Showdown, where they were challenged to cook a family favourite meal in one hour. The weakest team from here heads into the Sudden Death cook-off against Uel & Shannelle.

    Sudden Death Edit

    • Episode 22
    • Airdate — 4 March 2014
    • Description — The first Sudden Death cook-off for the series. Each team must produce a three-course menu for guest judges and Pete and Manu. Following its success from last year, blind tastings were re-introduced as the judging format. All judges score the entire menu out of 10 and the lower scoring team is eliminated.

    Top 11 Edit

    People's Choice 2: School Lunch Edit

    • Episode 23
    • Airdate — 5 March 2014
    • Location — Bankstown Public School
    • Description — For this challenge, teams headed back to primary school to create a healthy lunch for 200 kids. The students voted for their favourite lunch, with one team winning the Children's Choice. On the other end, Pete and Manu sent one team directly into the next Sudden Death cook-off. The Children's Choice winners will gain an advantage at the next Food Truck challenge.

    Food Truck 2: Melbourne, Vic Edit

    • Episode 24
    • Airdate — 9 March 2014
    • Location — Australian Centre for Contemporary Art, Southbank, Victoria
    • Description — The Food Truck has arrived in Melbourne, where teams are once again, split into two groups and each running competing restaurants. As winners of the previous People's Choice challenge, Uel and Shannelle were able to handpick their group members and form the white group. The remaining teams were formed as the black group. In the end, the group that earned the least amount of money is sent to the Kitchen cook-off to determine the next team going into Sudden Death.

    Kitchen Cook-off Edit

    • Episode 25
    • Airdate — 10 March 2014
    • Description — Two cook-offs were held. Two teams selected by the judges and teams' jury were safe after the rapid cook-off. The remaining three teams headed into the following showdown. The lowest performing team from here heads into the Sudden Death cook-off.
      • Rapid cook-off: Fridge Favourites — Teams had to create a dish using ingredients from a stranger's fridge. Through Facebook, fans of the show shared their list of ingredients in their fridges and five of them were used in this challenge
      • Showdown: Judge's Ingredients — For this challenge, teams used ingredients that judges, Pete and Manu use in their own fridge. Each judge had two crates of the same ingredients on offer and contestants were able choose which judge's ingredients they wish to use. As there were only three teams, one of the judge's crates was not used.

      Sudden Death Edit

      • Episode 26
      • Airdate — 11 March 2014
      • Description — Two NSW teams must compete in another Sudden Death cook-off, after their low performances during previous challenges. Both teams must serve a three course meal to Pete, Manu and guest judges for a blind tasting. The winner is safe and through to the Top 10. The lower scoring team is eliminated from the competition

      Top 10 Edit

      People's Choice 3: Italian Festival Edit

      • Episode 27
      • Airdate — 12 March 2014
      • Location — Norton Street, Leichhardt, NSW
      • Description — Teams headed to Sydney's Norton St in Leichhardt to serve Mediterranean meals for the annual Italian Festival. Teams had a total of 3 hours to shop at the local Italian grocers and market, cook and serve their meals to the festival-goers. The public voted for their favourite dish and the team with the most votes was safe from elimination. The judges sent the weakest team into the next Sudden Death cook-off.

      Food Truck 3: Parramatta, NSW Edit

      • Episode 28
      • Airdate — 16 March 2014
      • Location — Parramatta, NSW
      • Description — The Food Truck has returned to Sydney, and the teams are once again split into two (white aprons vs. black aprons). This time, they are serving multicultural foods of multiple nationalities. Carly and Tresne were selected to be the White groups' Head chef and Maître d', while Uel and Shannelle were selected to be Head Chef and Maître d' for the black group. The group that made the most amount of money is safe and the group that makes the least is sent to Kitchen cook-off to determine the next team going into sudden death.

      Kitchen Cook-off Edit

      • Episode 29
      • Airdate — 17 March 2014
      • DescriptionChicken or Egg

      For the rapid cook-off, teams had 45 minutes to cook either a chicken or egg dish. Two teams cooked with chicken and the other two with eggs. In a special twist the two chicken dishes competed against each other and the same for the two egg dishes. The jury and the judges sent the worst chicken and egg team through to the Showdown. In the Showdown, the two teams will cook another dish with chicken or egg using the opposite ingredient from the previous cook-off.

      Rapid cook-off
      Team Dish Result
      NSW Carly & Tresne Egg Thai Egg Nets with Pork and Prawn Safe
      WA Chloe & Kelly Middle Eastern Quail Eggs with Couscous Through to Showdown (Sent by Jury)
      VIC Josh & Danielle Chicken Chicken Two Ways with Asian Slaw Safe
      VIC Harry & Christo Chicken Laksa Through to Showdown (Sent by Judges)
      Team Dish Result
      WA Chloe & Kelly Japanese Inspired Poached Chicken in a Mushroom Broth with Crispy Chicken Skin Safe
      VIC Harry & Christo Tortilla Española with Brava Sauce and Chorizo Through to Sudden Death

      Sudden Death Edit

      • Episode 30
      • Airdate — 18 March 2014
      • Description — Two Victorian teams, the twins, Helena and Vikki and the boys, Harry and Christo competed in a Sudden Death cook-off after their low performances at previous challenges. Both teams must cook their best three course meal for host and guest judges for scoring. The twins brought upon their Greek heritage, cooking dishes inspired by their grandmother, whilst the boys took a more casual approach, dishing up their favourite meals as mates. The lower scoring team is eliminated as the winning team advances to the Top 9.

      Top 9 Edit

      People's Choice 4: Builder's Site BBQ Edit

      • Episode 31
      • Airdate — 19 March 2014
      • Location — Central Park, Sydney
      • Description — Teams headed into the Central Park development worksite to cook a barbecue lunch for 200 builders. Teams were inspired by a number of cuisines including Asian and South American for their lunches. The worksite builders voted for their favourite dish, with the team receiving the most votes winning the Builder's Choice. This team will gain an advantage at the following Food Truck in Brisbane. The weakest team will go directly into the next Sudden Death cook-off.

      Food Truck 4: Brisbane, Qld Edit

      • Episode 32
      • Airdate — 23 March 2014
      • Location — Brisbane, QLD
      • Description — Teams were back on board the Food Truck, once again split into two groups, running and serving two restaurants for paying customers in Brisbane's CBD. As winners of the previous People's Choice challenge, Chloe, Kelly and the Black group were able to allocate 4 out of 8 main ingredients for their three-course menu. The black group chose Mackerel for the appetiser, squid and lamb for mains and fresh fruit for dessert. The remaining four ingredients were given to the opposing White group, which included, Moreton Bay bugs for appetiser, kangaroo and spatchcock for mains and finally assorted nuts for dessert. As per usual, customers will pay for what they believe the meal is worth, and the losing group will compete in a Kitchen cook-off. This was the last Food Truck challenge and also the largest, serving a total of 150 customers, previous Food Trucks only had 100.

      Kitchen Cook-off Edit

      • Episode 33
      • Airdate — 24 March 2014
      • Description — The losing four teams from the Food Truck will face a rapid cook-off. The two best teams selected by the jury and judges will be saved, whilst the bottom two compete in another Showdown. The weakest team from here will head into Sudden Death.
        • Rapid cook-off: Romantic Meal — For the rapid cook-off, teams were challenged to create a romantic meal in 45 minutes, however after teams retrieved their ingredients, they learnt that for this challenge, only one team member can cook, while the other may only taste and advise.
        • Showdown: Chocolate — In the Showdown, the losing teams battled it out in a Chocolate challenge, to create their best dish using chocolate. According to the judges, both teams presented a poor dish, making the decision to send one team into Sudden Death more difficult than intended.

        Sudden Death Edit

        • Episode 34
        • Airdate — 25 March 2014
        • Description — Two teams go head to head in Sudden Death. Both teams presented a three course meal for guest and host judges for scoring and the lower scoring team is eliminated. From Victoria, Josh and Danielle dubbed the 'scientists' of the competition took upon their molecular gastronomy skills, while New South Wales newlyweds, Uel and Shannelle kept to their Asian heritage for their menus. For Uel and Shannelle, they are the only team so far to have competed in a Sudden Death more than once.

        Top 8 Edit

        People's Choice 5: Pop-Up Restaurant Edit

        • Episode 35
        • Airdate — 26 March 2014
        • Location — Eveleigh Markets at Carriageworks, Redfern
        • Description — After gaining all their skills from the Food Truck challenges, teams today opened their own pop-up restaurants serving one main meal to customers. All teams were in charge of cooking, waiting and serving at their own restaurants. Customers dining, paid for what they thought the meal was worth, with the team receiving the most money, winning People's Choice and safe from elimination. Pete and Manu, as always chose the weakest to head straight into Sudden Death. For the middle six teams, the rank order of money earnt became the seeding process for the next cook-off in Kitchen Headquarters.

        Kitchen cook-off Edit

        • Episode 36
        • Airdate — 30 March 2014
        • Description
          • Rapid Cook-off: One on One: — The six teams were to compete head to head with another team in a 30-minute rapid cook-off. The money ranking from the previous challenge determined how the game process will be played out. As Bree and Jessica received the most money out of the six, they were able to choose their opponent, however their opponent determined which protein both teams will use to cook. In this case, Thalia and Bianca were the selected opponent and chose game meats as the protein. Next in line was Cathy and Anna, choosing Helena and Vikki as their opponent. They then chose lamb as the protein. Out of the two remaining teams, Josh and Danielle had made more money than Chloe and Kelly, but since they were left with no choice of opponent, they were able to choose the protein and decided on fish. The three winning teams from each head to head became safe from elimination, while the three losing teams headed into the next Showdown.
          • Showdown: Entree, Main, Dessert:— As the losing teams from the previous head to head battles, they must now cook one course out of Entree, Main and Dessert in an hour. Only one team can cook one course and this was decided in a verbal first-say-first-go basis between the three teams. The losing team from this Showdown, headed into Sudden Death with Carly and Tresne.

          Sudden Death Edit

          • Episode 37
          • Airdate — 31 March 2014
          • Description — SA mums face Carly & Tresne in a Sudden Death cook-off. Teams cooked a three-course menu for guest and host judges, the winning team advances to the Top 7 Finals Decider, while the losing team is eliminated. Both teams received excellent feedback for their entree and dessert however both fell short on their main and had issues cooking their meat. The judges scores resulted in a one-point difference between the winner and loser. For Carly and Tresne, it was their second time competing in a Sudden Death elimination.

          Top 7 Edit

          Farmer's Challenge Edit

          • Episode 38
          • Airdate — 1 April 2014
          • Description — In Kitchen Headquarters, teams cooked meals for the farmers and suppliers of the fresh produce used by the show. It was a celebratory feast to honour and acknowledge their great efforts. Teams had 90 minutes to prepare their dishes right under the watchful eye of the farmers, who all voted for their favourite meal. Judges, Pete and Manu chose the winning team, to be safe from the next two eliminations. The farmers' vote count of the remaining six teams allocated them into two Knock-out groups. 2nd, 4th and 6th place will face off in Group 1 and 1st, 3rd and 5th for Group 2.
          • ^1 - Due to urgent family matters at home, Chloe and Kelly were absent and did not compete in this challenge.

          Knock-out: Group 1 Edit

          • Episode 39
          • Airdate — 2 April 2014
          • Description — The Knock-out round is split into three parts The first part was a skills test which required teams to fillet a fish in 10 minutes. The team that did the best job gained an advantage of allocating a main ingredient for themselves and the other teams to use in the second challenge. These included brains, lemon & limes and ocean trout. Teams must produce a dish with their allocated ingredient in one hour, one team is safe while the other two go into a final Sudden Death round. For this, teams must produce their signature dish for scoring by the guest and host judges, the lower scoring team is eliminated. The two surviving teams advance to the Top 5 finals round.

          Knock-out: Group 2 Edit

          • Episode 40
          • Airdate — 7 April 2014
          • Description — The next three teams competed in Group 2 of the knock-outs to secure the last two remaining spots in the Top 5. The first skills test, required teams to successfully truss a piece of beef. Whichever team did the neatest and most successful job gained the advantage to allocate a main ingredient for themselves and the other teams to cook with. Ingredients on offer included, beef, skate wings and chocolate. With their allocated ingredient, teams had one hour to create a dish for judging. One team is safe while the other two head into a final Sudden Death round. Teams must now cook their signature dish to host and guest judges for scoring, the lower scoring team was eliminated while the surviving team takes the last spot in the Top 5.

          Top 5 Edit

          Ultimate Instant Restaurant Edit

          • Episodes 41 to 45
          • Airdate — 8 April to 23 April
          • Description — The Top 5 teams headed around the country again to compete in an Ultimate Instant restaurant round. All five teams invited their fellow opposing finalists to their homes for a three-course dinner. Unlike the initial rounds, teams now have to cook two dishes of each course and guest teams were able to select any one of each course. Pete and Manu each tried one of the two options, which means they do not score the same dish. The lowest scoring team for this round is eliminated as the top 4 are ranked into the Semi-Finals.

          Semifinals Edit

          Semifinal 1 Edit

          • Episode 46
          • Airdate — 27 April 2014
          • Description — Paul and Blair face-off Chloe and Kelly in the first semifinal. Teams must cook a three-course meal for guest judges and Pete and Manu, following the Sudden Death format. The winning team advances into the Grand Final as the losing team is eliminated.

          Semifinal 2 Edit

          • Episode 47
          • Airdate — 28 April 2014
          • Description — The final spot in the Grand final is up for grabs during the second semi-final. Bree and Jessica take on Helena and Vikki for the last time in a three-course Sudden death cook-off. The losing team is eliminated as the winner heads into the Grand Final to face Chloe and Kelly.

          Grand Final Edit

          • Episode 48
          • Airdate — 29 April 2014
          • Description — In the final cook-off for the series, the top 2 teams face-off in the ultimate Grand Final. Teams must cook a 5 course meal and serve 20 plates for each course to all eliminated teams, friends and family. Guest judges returned for the final verdict of awarding the $250,000 prize to the winners.

          a Ratings data used is from OzTAM and represents the consolidated viewership from the 5 largest Australian metropolitan centres (Sydney, Melbourne, Brisbane, Perth and Adelaide).


  1. Wiellatun

    the fast answer)))

  2. Wildon

    This valuable message

Write a message