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Tony Schindler Tony Schindler is a chef with a passion for fine food. Since 1982, Tony has been a key player in setting high standards in the hospitality industry. Tony’s natural approach to food and its preparation have led him through many areas of the food service industry including: bistro ownership, restaurant management, freelance contributor to Hospitality Magazine, food consulting and catering. Tony opened his cooking school in 1998 with a view to teaching modern and innovative recipes and menus. Tony’s approach is designed to tantalise the taste buds as well as make people feel confident to tackle any recipe that they may find! Tony Schindler’s Cooking School was set up to fill a niche in the market in 1998 and dedicated to using only the freshest, seasonal ingredients available and the cooking school’s program reflects Tony’s enthusiasm and professionalism towards his beloved trade. In the purpose-built cooking school/catering kitchen, a maximum of 10 students observe the creation of culinary delights. During this time they smell, touch and of course taste the processes involved, culminating in the eating of the dishes matched to wines. In spring and summer Tony relishes featuring asparagus in his repertoire, saying, “Asparagus to me is the king of vegetables. When in season it features quite heavily on my catering menus and of course in my cooking classes. Its crisp sweetness makes it a versatile ingredient in any dish. My favourite cooking method is to barbecue / char grill asparagus. Always select firm, straight, thin asparagus. Never accept shrivelled (dehydrated) stalks, a sign of old age (kept too long in cool room).” To store asparagus Tony leaves the asparagus in a bundle, trim off approximately 1cm from the base and stands it upright into 1.5 - 2cm of water in a container and place into the fridge overnight. The asparagus will be as crisp as possible, with moisture and flavour to boot. Tony can be contacted by phone (03) 9576 8830, fax (03) 9576 8797, mobile 0418 533 028 or email info@schindlers.com.au. Recipes Grilled Asparagus with Blood Orange Mayonnaise | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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