Okay so i've been thinking over this very hard, and i've decided that if things dont pick up for me on the chefing trail by the end of Febuary I am most likly heading back home to my family in Australia to Live. If you have any advice or help let me know. I will keep you posted and if i do leave i will be having a big party to say Farwell to you all. But till then keep watchin my blog....
Cheers
JA
About Me
- Jon-Antony
- Melbourne, Victoria, Australia
- Native Australian Jon-Antony attended Regency College Culinary school in Adelaide, Australia, where he studied for 4 years. While in Chicago Jon-Antony has been featured on CLTV, ABC-7, and Fox News in the MORNING, Hungry Hound, WGN-TV, Chicago Sun Times, Chicago Tribune, WWD Chicago, Chicago Magazine and The Reader. He was also invited by the Art Institute of Chicago to guest lecture a class on his Food Fashion Show. He was teaching cooking classes in culinary venues around the U.S.A.for about 6 years and helped open Table Fifty Two (Art Smith’s restaurant). He is currently working on his first Cook Book “My Life In America” One of Jon-Antony Recipes was featured on the “Martha Stewart Show” Feb 14th 08 He has Cooked with and Food Styled for such clients as: Abigail Johnson Doge, Michael Schlow, Nick Malgieri, Ted Allen, Art Smith, Gwyneth Paltrow, Oprah Winfrey, Giada de Laurentiis, Rachel Ray, Cyndi Lauper, Rocco Dispirito, Mayor Dayley, Padma Lakshmi, Eric Rupert, had a recipe featured on the Martha Stewart show and recently dessert for Paula Deen and John Ledgend. And more great adventures to come........
Thursday, November 5, 2009
Monday, November 2, 2009
The Dish
Saltana Scones
1 1/4 pounds self rising flour
1 stick of unsalted butter
1/3 cup white granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup chopped saltanas (golden rasins)
1 cup whipping cream
1 cup whole milk
Rub butter into the self rising flour, then add sugar, salt and cinnamon. Fold in Saltanas the cream and milk.
Using and ice cream scoop, scoop balls of the dough and place on parchment lined sheet trays brush tops
with a little cream and sprinkle with sugar and bake in preheated oven at 400 degrees and bake for 15-20 minutes.
Eat warm with whipped cream and your favorite jam.
1 1/4 pounds self rising flour
1 stick of unsalted butter
1/3 cup white granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup chopped saltanas (golden rasins)
1 cup whipping cream
1 cup whole milk
Rub butter into the self rising flour, then add sugar, salt and cinnamon. Fold in Saltanas the cream and milk.
Using and ice cream scoop, scoop balls of the dough and place on parchment lined sheet trays brush tops
with a little cream and sprinkle with sugar and bake in preheated oven at 400 degrees and bake for 15-20 minutes.
Eat warm with whipped cream and your favorite jam.
Sunday, November 1, 2009
The Class
So halloween is now over and i guess we are heading into the holiday season, Im running behind on a couplke of recipes so i'll be posting them through out today. Im running off to the store to grab some things to make my chicken, blue cheese and bacon tart, if you want the recipe become a follower and let me know.
Cheers,
JA
Cheers,
JA
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