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From June 27th-29th, 125 chefs and restaurant industry professionals – including Jason – joined forces in Southern California to ride 300 miles in support of Share Our Strength's No Kid Hungry campaign.
I love a good cup of coffee, especially when it's made with Milkadamia - delicious milk made from macadamia nuts.
The following recipe is from a recent catering event I did for the New Zealand Winegrowers. I had never cold smoked before, and for a first attempt, I was pretty proud of myself!
From June 27th-29th I’ll be riding my bike down the coast of California, from Carmel to Santa Barbara. This is my third year participating in Chefs Cycle for No Kid Hungry, and I need your help!
Headquartered in Jason's adopted homeland of Australia, Black Sheep Cycling is a new kind of performance apparel company for the modern road cyclist. Black Sheep's goal is to offer awe-inspiring, high-quality garments that seamlessly unite function, performance, and style.
Jason enjoys working with chefs and brands that share his holistic culinary ethos, enthusiastic approach to cooking, and positive outlook on life. One such brand that Jason has developed a strong relationship with, and great respect for over the past few years, is NYC's chef-inspired, healthy restaurant concept fresh&co.
The 2nd annual Chefs Cycle for No Kid Hungry ride, which took place in June 2015, saw the participating chefs and culinary professionals pedal 300 miles from New York City to Washington, DC, followed by a cross-country flight to The Golden State so they could ride another 300 miles from Santa Barbara to San Diego.
And there goes 2014… Another year has buzzed by way too quick, but in saying this a myriad of life lessons and new opportunities have presented themselves! So let's go 2015, bring it on!
I travel a lot. I’m always doing shows, either for No Kid Hungry, BodyKey, or now out promoting the new book, Good Food–Fast! When I’m on the road, I miss my family and friends in Sydney. This year, now that I’m back for my ninth year hosting the Fabulous Food Show, I realize how much I've missed Cleveland.
Seems we’ve all managed to survive another scary, sugar-filled Halloween. I don’t know about you, but I certainly had my fill of chocolate, candy and ice cream.
It’s fall already! I can’t believe it’s time to trade in my swimmers for pumpkins. Seriously, where did summer go??
The more I sit, watch, listen and absorb this hectic world we live in, the more I see we are losing our connection to what really matters, focusing on "things" instead of what’s truly important.
Contrary to rumors, I have not fallen off the planet. It’s been two months since my last blog post about the Chef’s Cycle for No Kid Hungry. I spent a crazy few weeks of editing, shooting, cooking, then more writing, for my new cookbook being released in November 2014.
This may be my most important blog post ever. With less than a month before my 3 day, 300+ mile Chefs on Bikes ride, I am growing more and more excited about everything that is happening.
It’s good to be back in front of the keyboard, well actually, that’s not entirely true. I have been in front of the keyboard every day cranking out recipes for my new cookbook, due for release in November of this year, which I am most excited about!
Wow. 40. Me! I’d like to say my 40th birthday snuck up on me, but I can’t. You see kids, this last year, my 40th on the planet, has been amazing. So many things have come full circle for me and I have had the time to reflect and realize what an amazing ride my life has been.
2014 is looking like a pretty exciting year! By now most of you know of my involvement with No Kid Hungry and how dear this charity is to me. I’m excited to share with you the upcoming Chefs On Bikes Ride for No Kid Hungry.
I’m back in Sydney after some extensive traveling, first to spend time with my son Hunter, then I was over to my birth place, New Zealand, to compete in the ANZA Challenge.
Lately I have been thinking a lot about my profession as a cook and how it has evolved. I guess I’m somewhat worried for the new breed of chef, as even those who have gone through a formal culinary training seem to have lost the quintessential traditions of what the word "chef" really means.
I guess you would have to walk a mile in my shoes to really understand what it’s like to be part of something as unique as the ANZA Challenge. This would have to be one of the most inspiring and humbling challenges I have ever put my hand up for.
You all know my love of summer; I’ve written about it many time here. Having said that, I do like watching the autumn leaves change color, that bite of crisp freshness in the air that makes you want to stay in bed a little longer each morning.
It’s been an exciting year so far and I’ve had the privilege of being on a wonderful journey, along with many of you who are changing your lives, getting fit and eating right. The only way to achieve a goal is to commit to it. And the only thing that will ever stop you is you.
I’ve always thought my coming to America was going to be about more than cheffing, eating my way across the country, or being on TV. Since my early days on network TV in Australia, I’ve always had a soft spot for kids.
Wow, here we are in May already and summer is just around the bend! Barbecues, board shorts, bikinis and surfing! Well, maybe cycling this summer since there aren't too many waves to be had for me in NYC.
Recently, I had the pleasure of presenting a gluten-free cooking demonstration at the Les Dames d’Escoffier Symposium in Philadelphia. A real celebration of women in the culinary world.
As many of you know, I adopted a gluten-free lifestyle. It was part of a personal decision I made to lose weight and regain my health.
Spring is upon us and with it comes new hopes, new goals, happy faces, an incredible variety of fresh ingredients, and summer is only a few months away. Yay!
America. I had arrived. I had begun my journey from Australia, also known as OZ, having become a new cast member of ABC’s daytime food talk show, The Chew.
To help spread the Black Sheep Cycling message, each new season the brand produces a quarterly print publication called Obsession. As the Black Sheep crew puts it, "Obsession showcases what we love about cycling. The moments that have us on the edge of our saddle, the people driving change, and the photography that stops time."