The Adobo Series: Classic Chicken Adobo

Adobo is possibly the unofficial national dish of the Philippines. Adobo has clean flavours and can last long thanks to the addition of vinegar. This classic adobo is the simplest form of Filipino cooking that encompasses the tastes, smells & sights of the Philippines.

Chicken Adobo

Makes approximately 4 servings

1 kg chicken thigh fillets

3 cloves garlic, minced

2 dried bay leaves

About 6-8 whole peppercorns

1/4 cup soy sauce

2 tbsp vinegar

1. Place all ingredients in a pan. Cook for 30 minutes in low heat, mixing the chicken and the soy sauce constantly.

2. Optional: add potatoes, boiled eggs, or in this case: boiled quail eggs.

3. Remove from heat when the meat and/or potatoes are cooked.

4. Serve with warm rice. Enjoy!

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Australia Day lamb & pig-on-a-spit at Restaurant Atelier

Restaurant Atelier’s Australia Day lamb and pig on a spit luncheon.

Australia Day is synonymous with great food, drinks, company, weather (dry or raining), local produce, the sun in your eyes, the rain on your cheeks, your loved ones, this great red outback, the opportunities, & recognising the traditional owners of this land.

It is also about celebrating our 13 years of being Australian.

I am, you are, we are Australia.

Restaurant Atelier
22 Glebe Point Rd  Glebe NSW 2037
(02) 9566 2112

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The Boy Cooks! Jamie Oliver’s Botham Burger

Often on weekends, Mr J and I find ourselves longing for a quiet one, staying in and doing house chores and lazily watching the telly. Sure, it’s not really enjoyable doing house chores (including cleaning the dreaded bathrooms), but they have to be done! And there’s nothing like staring at a bright, sparkling, newly-cleaned bathroom, smelling freshly washed laundry and sitting on a newly vacuumed carpet.

To reward our efforts, Mr J always offers to cook our Sunday lunches or dinners. I’m not one to complain, in fact I look forward to his cooking as he’s a very adventurous cook (whereas I’m not) and he likes experimenting with different ingredients.

This burger is not too experimental or adventurous though… but it’s a great burger from a great chef (Jamie Oliver) and towers above the burger bun that henceforth holds it! It was such a magnificent being, layer after layer of sauces, salad and the patty. And yes, that is a Duff beer that you can see right there… because we like to channel our inner Simpons once in a while.

Jamie Oliver’s Botham Burger

Recipe from Group Recipes

Makes approximately 4 servings

500g good, lean quality organic ground beef
1 onion, chopped finely
1 egg
1 slice of crusty bread, pounded (or processed) to crumbs
1/2 tbsp crushed coriander seeds
1/2 tbsp crushed cumin seeds
1 tbsp Dijon mustard
4 burger buns, sliced in half
Olive oil

1. Mix all ingredients in a bowl. Divide the mixture in quarters, and shape each quarter in a ball. Press down gently to make a thick patty.

2. In a preheat grill pan, drizzle a small amount of olive oil. Place the patties and gently press the spatula down, careful not to break the patties apart. Grill patties for roughly 7 minutes on each side (6 minutes according to Jamie Oliver’s recipe, but Mr J wanted to be sure…).

3. Place cooked patties on a plate and let them rest for a few minutes before serving.

4. Using a paper towel, mop up most of the remaining oil and other liquids in the grill and discard. Place the burger buns, sliced side down, on the pan and grill for a minute on one side only until toasted. Set aside.


Cooked burger patties
Toasted burger buns
Choice salads (lettuce leaves, sliced tomatoes, red onions)
Dressings (American mustard, tomato sauce, mayonaise or barbecue sauce)
Sliced cheese (if desired)

1. Assemble the buns, cheese, burger bun, dressing and salad.

2. If the burger appears to be high and unbalanced, insert a skewer in the middle to hold the layers together.

3. Serve with a cold beer & enjoy!

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