Just over a week ago I took part in celebrating Valli Little’s publication of her 8th book, YES 8th COOKBOOK called “Love to Cook”. Overjoyed I was going to meet Valli Little face to face. This instantly jogged a memory when I was a kid growing up, my auntie collected a number of cookbooks and I recall my very first time finding one of Valli’s Cook Book “5 Nights a Week” inside my auntie’s assortment of cookbooks.
Born in U.K with a family background of restaurateurs, Valli was destined to embark on a career in the food industry. Without a doubt, Valli Little is recognized as one of Australia’s most talented food writers. Being a very successful Food Director in ABC Delicious Magazine, her passion continues to inspire many readers by her travel and devotion to food. Being in control of the food content of ABC Delicious Magazine, Valli is able to widely explore with celebrity chefs like Peter Gilmore and Matt Moran. Valli Little is truly one lovely lady that can cook up a storm in ANY kitchen setting. As long as she has her shiny silver utensils, gourmet ingredients and kitchen appliances then a perfect meal is made without the fuss.
Excitingly waiting in front of the glass doors of the venue to met Valli Little for the first time, I managed to also meet other food bloggers such as Lawrence from Fight the Craving, Jcochon from Fit for a Pig and Phoodie.
It was no ordinary book launch as I entered Williams Sonoma Cooking School room as it appeared to be an open high end American kitchen. As we quickly sat around the marble kitchen bench, Cath from Confessions of a Glutton and Shez from One Bite More had walked straight past me. Overwhelmed, I was BLOGGER STRUCK! Words coming out of my mouth were unclean to me as I am a HUGE FAN of their foodie work they do.
A Delicious Magazine team member came over towards us to offer a glass of wine before the launch started.
Whilst Valli introduces herself and briefly mentions how she created her 8th cookbook, Warren Mendes the Assistant Food Editor at Delicious prepares ingredients for the Chocolate Hazelnut Cheesecake. As Valli continues to inform us her recent travels she starts baptising an ENORMOUS piece of Ora King salmon with sugar, paprika and oil by brushing it over the salmon.Meanwhile, Valli prepares for the salad by adding tomato, avocado, red onion, black turtle beans, corn and chopped coriander and table spoons of lime juice to add a refreshing zingy flavour.
One of Valli’s dessert recipes, Chocolate Hazelnut Cheesecake instantly caught my eye by generously throwing in to the food processor Philadelphia cream cheese, vanilla extract, amaretto and the secret ingredient that adds a nutty taste to the cheesecake is NUTELLA.
As the food processor was blending the ingredients, Valli begins tossing crumbed chocolate biscuits into the base of a 2-3 LITRE glass jar. Next she filled it with the processed Nutella cream cheese. Then the third layer complete with cream cheese. To finish she decorated with toasted hazelnuts and shaved chocolate.
I wouldn’t mind eating that jar alone… 😛
Guess who took the heavenly delicious jar home? And no it wasn’t me. It was Jcochon from Fit for a Pig; I was only one second late raising my hand up. When Valli passed the massive jar to Jcochon, she jokes “I feel like a surrogate mother handing over that jar“. Haha
Finally the sun baked salmon was out of the oven, Valli starts plating the Salmon with Mexican Flavours, she jokingly informed us and David Morgan the Food Stylist, who also attended this event might be horrified as it looked visually different to her cookbook.
The moment we have all been keen on waiting for finally arrives in individual servings that was sent our way by Delicious team. The taste: entertaining with salsa and a hint of lime to add a zesty freshness does complement the richness of this salmon. The corn chips include a crunchy crackling firework with chunks of avocado offering a smooth creamy texture.
Not long after our dessert arrives in miniature sized jars. Tasting unbelievably rich of chocolate and toasted hazelnuts, it was time for me to ignore my surroundings and continue to stuff my mouth with large spoonfuls of the cream cheese. As I got near to the bottom of the jar, crushed biscuits pieces were glued onto my spoon, reminding me that it was a deconstructed cheese cake yet to blend with hazelnut and shaved chocolate. This certainly gives bloggers something to talk about.
The Love to Cook Blogger Launch was almost over and before we parted off, we were each given ABC gift bag containing:
– Delicious “Love to Cook” Cook Book
– Ingredients to try making the Salmon with Mexican Flavours
– Delicious apron
– A Bottle of Giesen Sauvignon Blanc 2013
– Pamphlets of Williams Sonoma Cooking School
It was lovely to finally meet the Food Director of ABC Delicious Magazine Valli Little as she shares that inspiration of food and is able to indulge her passion of recipes. It just shows with dedication and hard work, it’ll be an exciting adventure, scary but fulfilling.
Photo Credit to Lawrence from Fight the Craving
Photos by Vanny Tang
Like to grab a copy of “Love to Cook” Cook Book? Then you can find the Delicious book here.
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