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Bridget Davis ~ The Internet Chef
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How to tell if your steak is cooked | 2 ways #foodvideo
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Reeanne Keena's profile photoDave Clough's profile photo
2 comments
 
awww thanks for the tip.
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All you need is these two ingredients to cook great steak!
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+Dave Clough we loved everything!!! LOL
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I love a bit of tech geekness! In this video I show you how to change your #windows10  display into the Te Re Maori to celebrate Maori language week in New Zealand, but you could you use theses easy steps to change it into hundreds of available languages. So cool!

#tewikiotereo   #maorilanguageweek   #NewZealand   #lenovo  
 ·  Translate
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wow,, Tech trainer.. woo hoo
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Treat Yourself to Chocolate Banana Overnight Oats For Breakfast by +POP SUGAR http://www.popsugar.com.au/fitness/Banana-Overnight-Oats-Recipe-37864537
The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness. Oats, banana, almond milk, chia seeds and chocolate protein powder come together to make a quick and easy, healthy
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okay, so I did a version of this. Rolled Oats soaked, banana, (2tblsp)Drinking Choc powder, (My sons Protein powder wasn't accessible), Shredded Coconut (didn't have Chia seeds, darn), Almond milk with the sliced Banana on top. Quite cool here today (8c) so had it hot. Tasted okay but could be buying Chia seeds this week, on the shop list. Versions rarely taste the same as the original.
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Yummy .....
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Junk Free June need not mean you have to miss out on treats! I've put together a YouTube playlist of some of my favourite healthy snacks and recipes, so you don't have to FOMO your way through the next 30 days.

63 recipes in total, consider it your own online Junk Free Video cooking Library. Feel free to share the love and the link. #junkfreejune

https://www.youtube.com/playlist?list=PLQXZMZXR3PhmrXCB4N2nbpGsp0qHuusZZ

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hello
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In their circles
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Have them in circles
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Haw Dow you. Wok it
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Thanks #googlephotos for my cool little movie :)
 
Google Made this little video for me, it would be rude not to share :) #googlephotos 
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It did a good job 
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Yum
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I love it when a brand innovates making this one of the coolest desktops I've ever used.

#neverstandstill #lenovo #YOGA900 #YOGAHome900 #LenovoIN

https://www.youtube.com/watch?v=jy73IYbdzdc
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+Dave Clough yes, I had them 3 times! Ha ha. Mmmmm
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I need one of these!!!! and an android phone :)
 
$40 accessory lets any Android camera shoot 3D

http://flip.it/Be6cV
This tiny secondary camera turns any Android into a light field camera with 3D capabilities.
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Nice
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Bridget Davis ~ The Internet Chef's Collections
Story
Tagline
Butter fiend with average dish washing skills. Thank goodness I can cook!
Introduction
Kia ora!

I'm Bridget, a Mother, Chef, Author, TEDx Speaker, New Zealander and proudly, Maori.

I vividly remember my first food dream.

I would have been  6 or 7 years old and I had seen someone on television tossing pizza dough in the air and swirling it around with the grace of a prima ballerina.

That night I dreamt that I could toss pizza dough high in the air and catch it with one hand behind my back. The next morning I begged my mother to let me try and toss some dough as she stood there baking a round of traditional Maori bread.

Unsuccessful in my attempts to convince her that I would be able to master the art of pizza twirling in a few seconds, I left the kitchen sulking, but still dreaming of how skillful and how high I could get that dough in the air.

Little did I know at the time, my lifelong quest to study and immerse myself in food and cooking had begun. I would spend hours sniffing the little jars in the spice rack, hiding the labels away from myself until I could recognise the difference between dried oregano and dried thyme, nutmeg and all spice.

I was fascinated by kitchen life and would read cookbooks like novels, memorising every photo and every ingredient of my favourite recipes.

I got my first job in a restaurant at age 14  as a waitress in a family run business ~ by age 15 I was running the floor of the restaurant and was learning how to cook from one of my talented cousins that ran the kitchen.

I was on my way. By the age of 20 I had qualified from Chefs school and have been lovingly spending the last 15 years cooking in restaurants, cafes, catering companies and hotels in and around New Zealand and Australia.


I  have been in charge some of the best kitchens in New Zealand and Australia including head chef for one of New Zealand’s iconic fine dining  restaurants ~ Number Five and head chef for  Bill Granger in his Famous Sydney institution Bills.

As well as working in restaurants I could also be found working as executive chef for New Zealand’s leading event company Orange productions and I am currently indulging my pleasures working as a cooking coach, teacher and live cooking demonstrator alongside one of the best chefs in the world ~ Tetsuya Wakuda.

I find motivation and inspiration by cooking at home for my darling family and friends, where we currently love and reside in the wonderful city of Sydney, Australia.

I take great pleasure in teaching  and sharing my skills and experiences with others who love to cook or wont cook! I live to inspire and help  create exciting culinary moments through cooking and teaching.

Your place or mine?  Your dining experience is my pleasure.

So thanks for stopping by, I’m so happy to meet you and hope to share some cooking with you soon.

Love,

Bridge.


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We booked a Saturday night table here for 9 and were well looked after by the team at Bau Troung. The restaurant is a slick Marrickville space on the main road and quite funky with its upmarket furniture and stainless approach. The menu is extensive with a large share plate list as well as multiple main plates to choose from. They are B.Y.O and licensed with a small reasonably priced wine list. We choose to start with share plates for the table and happily munched through rice paper rolls, sugar cane prawns, cassava with pork, sea snails, and glutinous rice cakes. All the starters were flavorsome and came to our table quickly despite the busy environment. Mains were large and filling including their famous Pork hock dish, a hot pot style beef and vegetable dish, caramelized pork belly, and a tasty chili chicken dish. The restaurant is clean and the staff are friendly and attentive. Without desserts our diner came to $50 per person.
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Public - a year ago
reviewed a year ago
The argyle is one of those iconic Sydney establishments with its generous outdoor courtyard and cool funky vibe. Inside the large dark bar is a selection of eclectic sofas, chairs and stools making it very lounge like and laid back. On one occasion that we visited we had the all-you-can-eat dumplings on Sunday morning, which was OK. The dumplings tasted good but there just wasn't enough of them for the 20+ people that had joined us for Sunday brunch. My favorite dish was a plate of vegetarian dumplings that were especially prepared for a vegetarian on our table. They aren't on the menu, so ask for them specially. The drinks are priced as what you would expect from an inner city bar, so if you can get there for happy hour ~ do it!
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Public - a year ago
reviewed a year ago
The Cassaniti family have been making Italian bread in Haberfield for nearly 45 years. Founded by Antonio and Agata Cassaniti the tradition of making top quality bread continues with their sons that now run the business. One of their stand out successes is the rosetta roll which is perfect for melting butter in its hollow centre or filling with cured meats and cheese for a portable sandwich. As well as fresh bread they also make pizza bases and a selection of classic Italian sweets. Must Try: Buy yourself a dozen rosetta rolls to eat fresh and a dozen to keep in the freezer for emergency bread eating moments
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Public - 2 years ago
reviewed 2 years ago
It was an experience and a half to stand in this busy store surrounded by a hundred Nonna and an amazingly large Italian community all going about their shopping in a friendly almost community spirited way. People were stopping to chat and squeeze the cheeks of babies in prams, ladies were laughing and speaking quickly in Italian with lots of pointing and exclamation like gestures whilst the staff moved effortlessly through the throng of people offering assistance and a smile. Lamonica IGA a haberfield institution famous for its large deli counter bursting with all manner of cheeses, meats and deli condiments so familiar to lovers and protectors of the Italian diet. On the day we visited the Nonna were 4 deep at the deli counter, so a little tip that I hand down to you from one of the friendly staff who could sense my novice approach to the store ~ She suggested that you take a ticket for the deli counter and then shop the aisles so that by the time you have filled your basket or trolley with fresh meats from the butchery, olive oils, pastas and fresh produce your number should be about ready to be called. If you are heading to this store close to Christmas they also have an impressive selection of Pannetone to which they pride themselves on.
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Public - 2 years ago
reviewed 2 years ago
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I had the displeasure of watching a movie this cinema complex with my family a few weeks ago. Despite it being our local, I had never been to this cinema thanks to a a friend having told it it wasn't a pleasant experience for them. Thanks to a movie screening time availability, we decided to throw caution to the wind and attend this cinema... I mean how awful could it be? Famous last words. The cinema was not cleaned between screenings, the chairs were lumpy and uncomfortable, the cinema was cold and smelled oddly and the icing on the cake, someone had smeared feces on the toilet cubicle wall, that wasn't discovered or cleaned by cinema staff. It was old and crusty so its obviously been there for sometime.
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Public - 2 years ago
reviewed 2 years ago
The look and feel of Chiswick reminds me of a very smart country club, with owners Peter Sullivan , Matt Moran and Bruce Sullivan doing a fabulous job at setting this Wolloraha eatery up. On the day that we visited it was a busy lunch service with Matt present in the kitchen organising the troops. We were part of a group that had the banquet menu consisting of wood fired bread, a leg of lamb and platters of multi coloured heirloom carrots amongst other things. The lamb was a little dry but had good flavour and I throughly enjoyed the hot bread with rosemary and parmesan fresh from the open kitchens wood fired oven. The kitchen garden was a nice touch too, though slightly small I thought to actually service such a busy restaurant and the antique, rustic decor made the place feel like it has been on this site forever.
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Public - 2 years ago
reviewed 2 years ago
I simply love the quality of Paesanella fresh Italian cheeses. The ricotta and marscapone are absolute pantry must haves along with the buratta, buffalo mozzarella and Bocconcini. This 2nd generation family owned and operated business is a testament to food lovers everywhere with some of the best ricotta and marscapone I have tasted in Australia. Turn up to the factory at 6am most mornings with your used plastic ricotta sieve and receive your ricotta still warm from making. It is an incredible delight to eat it fresh and warm on a slice of sourdough with a drizzle of honey.
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Public - 2 years ago
reviewed 2 years ago