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Friday
19 October
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Sunday
21 October 2012

Perth Convention Exhibition Centre




Chef Dale Sniffen


Chef Dale Sniffen has been a freelance chef for over 25 years with most of that time spent as 'Dial a Chef' where he provided a comprehensive chef service to the restaurants that needed me. From Italian, to Japanese, to modern cuisine, he can do it all at a moments notice!

Now Chef Dale presents cooking demonstrations, cooking classes, creates recipes and promotes top class cookware. He even has his own range of cooking spices that he has been making for 20 years for those who want to taste something a little bit different.

Dale enjoys teaching people the simple pleasures in discovering something new in food and cooking, living by the rule "one must discover a new food once a week" and a "chef" is only as good as their last dish.

Visit Chef Dale at the Spring Home Show and pick up some quick and easy cooking ideas that you will be able to prepare and cook in less that 30 minutes!!! Dale will be on the main stage in Pavilion 5 at the following times:

Friday              12.10pm        2.30pm      4.50pm
Saturday          11.00am        1.20pm      3.40pm
Sunday            11.35am        1.55pm      4.15pm

*The photos are courtesy of Chef Dale. For more information also visit www.chefdale.com


Spring is in the air so why don't you try Chef Dale's recipes for Butter Milk Pancakes and Raw Pumpkin and Quinoa Salad as featured on the Channel 7 Today Tonight Show segment for the Garden Make over. With the changing season these are a perfect compliment to warmer sunny days. Come along and see Chef Dale at the HIA Spring Home Show and pick up other recipe and cooking tips to celebrate Spring.
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Classic Buttermilk Pancake

posted Oct 2, 2011 4:08 PM by Exibit Webmaster

Garnish for Buttermilk Pancakes
With Spring Berries Syrup
Makes 10 to 12
  • 1 1/4 cup self rising flour
  • 1 teaspoon Bicarbonate soda
  • 40gm icing sugar
  • Pinch salt
  • 1 egg separated
  • 1 teaspoon vanilla essence
  • 400ml butter milk

Method

Bowl 1

Sift the flour, soda, sugar and salt, 3 times, in a large mixing bowl.

Bowl 2

  1. Whisk egg yolk, vanilla and butter milk until smooth and well blended.
  2. Combine bowl 2 to bowl 1 using a whisk until smooth thickish batter.
  3. Whip whites to soft peaks then fold through batter.
  4. Rest batter for 10 minutes before cooking in a medium heat scan pan, sauté with a dash of oil.

Spring Berries Syrup

  • 3 punnets  WA fresh Strawberries, stem removed, thinly sliced
  • 1/4 raw sugar or honey
Simmer for 10 minutes then purée
  • 2 punnets Fresh Blue berries for garnish

Raw Pumpkin and Quinoa Salad

posted Oct 2, 2011 4:03 PM by Exibit Webmaster

Raw Pumpkin and Quinoa Salad
Recipe by Chef Dale Sniffen
Preparation time: 20 minutes
Serve:  8 to 10

Prep list

  • 1 cup red Quinoa
  • 2 cups boiling water
For the Quinoa its like cooking rice: bring water to the boil then add Quinoa, pop on the lid and slowly boil for 5 minutes, remove the heat and allow the Quinoa to adsorb for another 10 minutes. Strain cooked Quinoa through a fine strainer and allow the quinoa cool down before tossing through the salad.

Dressing

  • 4 tbsp lemon juice
  • 1/3 cup extra virgin olive oil

Salad

  • 10 red radishes sliced into rings
  • 1 red onion, finely diced
  • 2 punnets grape tomato cut in half
  • 150gm BBQ / fired roasted red capsicum
  • 3 bug hand full’s of rocket leaves
  • 2 cups chopped Italian parsley
  • 150gm grated raw Kent Pumpkin, yes raw! Tastes like carrots but sweeter.
  • 1/3 cup drained capers
  • ¾ cup Danish fetta crumbled
Build the dressing first by whisking the olive oil through the lemon juice.  Toss in the salad ingredients and garnish with the crumbles Danish fetta.

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