Jason King
AmyHuangRowie's INDULGE
November 25th 2011 20:26
There was this lovely lady I met about 10yrs ago when I first started working at the Grower's Markets. She was this tall red head with the most sensational smile that always lit up those damned early mornings. She was always up to lighten the mood and have a chat about life and our passion, food. She made these OMFG gluten free cake like things that were so deliciously sweet that they gave me foodgasms. Anything that was left over at the end of the day, which was mostly nothing as everyone gathered around her stall, she would hand out to the closest stall holders around her, of which we were one. I thank her partly for the extra tyre that has formed around my waist 
What I knew about her was she was damn good at her baking of cake like delights and that she could do with gluten free food what mozart could do with music. What I didn't know was how determined and driven she was to turn her artistry into an empire and to further develop this empire she has just released her first cookbook, INDULGE.
I got the honour of attending Rowie's book launch a couple of month's ago and what a sensational evening it was. It was set in the old renovated but rustic Sydney Dance Company rehearsal studio and it was a book release fitting to this amazing cookbook. I put on about 20kgs eating all the sweet and savoury delights of the night all made from recipes out of Rowie's book INDULGE.
Rowie Dillon, ex-ad agency creative, coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless, unattractive food and change gluten-free cooking forever. Her successful business has restored the joy in eating to allergy sufferers, making yummy food accessible to all.
Indulge is the outcome of years of experimenting to achieve the best results, and with 100 delicious recipes that everyone, not just those with gluten intolerance, will enjoy, this gorgeous cookbook will change your perception and experience of gluten-free food. Chapters include breakfast, lunch and dinner, pasta, pizza and pastry, cakes and other desserts, entertaining and children's parties. And with a special section on using gluten-free flours you can reclaim the quiche and soon be serving up once forbidden meals like Lasagna, Sausage Rolls and Bruschetta as well as naughty-tasting treats like Lemon and Ricotta Cheesecake, and Blueberry and Marscapone Tart.
Beautifully photographed and designed with recipes for every day and any occasion, Indulge is a revelation in gluten-free cooking, all delivered with Rowie's signature sprinkling of a little glamour and a lot of love. Enjoy!
The book has gone national with Rowie touring like a a John Grisham release. She has appeared on The Circle and The Project and is turning into a household name for cooking - I want to see her as a celebrity guest on the next Masterchef and am confident she will. This book isn't your normal cookbook, it is firstly stunning and packed with recipes to blow your mind. It isn't made just for the celiac but contains gluten free recipes that can be enjoyed by the whole family. It also comes with Rowie's thoughts or stories on what she feels about the recipe, it personalises the experience and makes it way more enjoyable. INDULGE is selling in pretty much every decent bookstore in the country and sits with pride on all their shelves next to Jamie Oliver and all the other world class chef's books. It is priced at about $30- and is the perfect stocking filler or Christmas present. I have a pile of them for presents and these are gifts you will be thanked for - Nannas of the world - do not knit that stupid jumper that will never be worn - buy Rowie's INDULGE!!
I have been so flat out with work and travelling up and down the coast that I have only managed to make one thing out of Rowie's book, SWEET AND SPICY COLESLAW. Get a taste of this
YOU WILL NEED:
* 250gms red cabbage finely shredded
* 250gms green cabbage, finely shredded
* 2 carrots, peeled and grated
* 1 white onion, grated
FOR THE DRESSING:
* 60gm whole egg gluten free mayo
* 1 TBSP gluten free Dijon mustard
* 2 tsp apple cider vinegar
* 1 TBSP caster sugar
* 1/2 tsp black pepper
* 1/4 tsp cayenne pepper
YOU WILL NEED TO:
1) Combine the vegetables in a large bowl
2) Place the dressing ingredients in a bowl and whisk to combine
3) Add the dressing to the slaw and toss thoroughly to combine
4) Refrigerate for a few hours so those flavours develop
5) Toss the crap out of it again and serve
AND VOILA - SOME ROWIE GOODNESS FOR YOU TO ENJOY!!
Now get those butts out there and do yourself the favour of buying this book!!
You can suss out more about Rowie and her business right HERE
And because I am so awesome clickety click on the links below to take you right to websites that will allow you to buy Rowie's book online!
CLICKETY CLICK ONE
CLICKETY CLICK TWO
If you want to stalk Rowie (or me) get your butts to Sydney Morning Herald Grower's Market next Saturday 3rd December 2011 at Pyrmont on the grass in front of the Casino - it goes from 7am to 12pm. If she is not there she is still touring but her stall, some of her minions and her books will be there - if she is there, then bonus, you can suck up for an autograph
All the best to Rowie and remember me when you shut down Heston Blumenthal.
What I knew about her was she was damn good at her baking of cake like delights and that she could do with gluten free food what mozart could do with music. What I didn't know was how determined and driven she was to turn her artistry into an empire and to further develop this empire she has just released her first cookbook, INDULGE.
I got the honour of attending Rowie's book launch a couple of month's ago and what a sensational evening it was. It was set in the old renovated but rustic Sydney Dance Company rehearsal studio and it was a book release fitting to this amazing cookbook. I put on about 20kgs eating all the sweet and savoury delights of the night all made from recipes out of Rowie's book INDULGE.
Rowie Dillon, ex-ad agency creative, coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless, unattractive food and change gluten-free cooking forever. Her successful business has restored the joy in eating to allergy sufferers, making yummy food accessible to all.
Indulge is the outcome of years of experimenting to achieve the best results, and with 100 delicious recipes that everyone, not just those with gluten intolerance, will enjoy, this gorgeous cookbook will change your perception and experience of gluten-free food. Chapters include breakfast, lunch and dinner, pasta, pizza and pastry, cakes and other desserts, entertaining and children's parties. And with a special section on using gluten-free flours you can reclaim the quiche and soon be serving up once forbidden meals like Lasagna, Sausage Rolls and Bruschetta as well as naughty-tasting treats like Lemon and Ricotta Cheesecake, and Blueberry and Marscapone Tart.
Beautifully photographed and designed with recipes for every day and any occasion, Indulge is a revelation in gluten-free cooking, all delivered with Rowie's signature sprinkling of a little glamour and a lot of love. Enjoy!
The book has gone national with Rowie touring like a a John Grisham release. She has appeared on The Circle and The Project and is turning into a household name for cooking - I want to see her as a celebrity guest on the next Masterchef and am confident she will. This book isn't your normal cookbook, it is firstly stunning and packed with recipes to blow your mind. It isn't made just for the celiac but contains gluten free recipes that can be enjoyed by the whole family. It also comes with Rowie's thoughts or stories on what she feels about the recipe, it personalises the experience and makes it way more enjoyable. INDULGE is selling in pretty much every decent bookstore in the country and sits with pride on all their shelves next to Jamie Oliver and all the other world class chef's books. It is priced at about $30- and is the perfect stocking filler or Christmas present. I have a pile of them for presents and these are gifts you will be thanked for - Nannas of the world - do not knit that stupid jumper that will never be worn - buy Rowie's INDULGE!!
I have been so flat out with work and travelling up and down the coast that I have only managed to make one thing out of Rowie's book, SWEET AND SPICY COLESLAW. Get a taste of this
YOU WILL NEED:
* 250gms red cabbage finely shredded
* 250gms green cabbage, finely shredded
* 2 carrots, peeled and grated
* 1 white onion, grated
FOR THE DRESSING:
* 60gm whole egg gluten free mayo
* 1 TBSP gluten free Dijon mustard
* 2 tsp apple cider vinegar
* 1 TBSP caster sugar
* 1/2 tsp black pepper
* 1/4 tsp cayenne pepper
YOU WILL NEED TO:
1) Combine the vegetables in a large bowl
2) Place the dressing ingredients in a bowl and whisk to combine
3) Add the dressing to the slaw and toss thoroughly to combine
4) Refrigerate for a few hours so those flavours develop
5) Toss the crap out of it again and serve
AND VOILA - SOME ROWIE GOODNESS FOR YOU TO ENJOY!!
Now get those butts out there and do yourself the favour of buying this book!!
You can suss out more about Rowie and her business right HERE
And because I am so awesome clickety click on the links below to take you right to websites that will allow you to buy Rowie's book online!
CLICKETY CLICK ONE
CLICKETY CLICK TWO
If you want to stalk Rowie (or me) get your butts to Sydney Morning Herald Grower's Market next Saturday 3rd December 2011 at Pyrmont on the grass in front of the Casino - it goes from 7am to 12pm. If she is not there she is still touring but her stall, some of her minions and her books will be there - if she is there, then bonus, you can suck up for an autograph
All the best to Rowie and remember me when you shut down Heston Blumenthal.
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