Soak the beans overnight; Remove any beans that are floating. Rinse them, and boil them for 3 hours (until tender) – starting from cold, unsalted water. Some say boil them with a tomato in the water to help them soften, or add thyme/rosemary for added flavour, but I prefer to save the money and put it towards my beer fund.

Sweat off the onion and garlic until tender. Add the pork and the herbs, spices and peppers and brown them off.

Add the tomatoes and tomato paste, (drained) beans, and enough beef stock to barely cover the goods. Bring it to the boil, stirring frequently (making sure nothing sticks to the bottom of the pot).

 Into this clean*ahem* oven for 4 hours at 180C/350F

After 4 hours, out of the oven, give it a stir and let it rest for at least 30 mins. Great with nachos; just grate a whole lot of mozzarella/cheddar cheese on top of some corn chips with this chilli and I guarantee you will smash all 5 litres in one go*.

(*not a guarantee)

1st stop: Austin, Texas:
- of course we’ve got to check out Salt Lick BBQ, as well as a drive out to Lexington to check out some brisket at Snow’s BBQ

Next stop New Orleans:
Grits, Jambalaya, fried chicken, gumbo… we’re going to have breakfast at The Old Coffeepot Restaurant <– Check out their menu you know you want some!

Next, North Carolina:
THIS is the place for pulled pork and ribs apparently – check out the BBQ joint! It’s also where the basketball they filmed One Tree Hill is apparently, if you care.

And then, New York: Katz Deli, Daisy May’s, Kogi BBQ - if we have no money by now, we won’t have to step into a single restaurant!

After that KANSAS CITY – location of the great American BBQ festival!! And might as well pop by Oklahoma Joes…

On the way home to Oz: Los Angeles just for an umami burger

Also planning to visit a chicken farm in Ontario if anyone is interested…

That’s just the food bit of my trip! Planning to hunt gators, cooking classes, attend sports events of any kind, musicals; if you’re interested – email me! What could be so awkward when there’s good food involved?? Probably not going to speak much when your face is full of glorious slow cooked meat and BBQ sauce!! If you’re a chef, can also sort out some work experience and BBQ’s best!

Think about it – you know you want to!

Meet one of my best friends @ home:
Scarlet; my ovenproof casserole pot. Slow cooking master. Chilli, curry, pulled pork, braises of all kinds; hell, I’d even poach an egg with it!
 So; to make French Onion & Oxtail soup -

 Seal off your oxtail (about a kg in here), coated in some flour, seasoned with salt, pepper, thyme. Remove until further notice.

Sliced up 4 large brown onions; going to caramelise them LOW and SLOW with a bit of butter and salt – it’s a lot of onion but it is going to reduce down by about 85% – this might take a while, stir it occasionally (not too often so it can caramelise, but enough that it doesn’t burn and stick at the bottom of the pot!

around that golden brown stage of those onions add in the rest of the miropoix (carrots, celery, some thyme, bay leaf) to caramelise too (I probably should have sliced it thinner). More time; until those onions are really, really brown.

Threw the seared oxtails back in, a bottle of rye ale (I just used what I was drinking at the time of making this dish; use Guiness if you can), some (home made) veal stock until covered and a tablespoon of tomato paste. Into a 180C/350F oven for 3 hours.

Skim off that red layer of oil when it comes out, let it rest for about 20 minutes. Boom. So simple. Serve on anything from rice to garlic bread to pasta (simple with just raw garlic, extra virgin, parsley).

Bachelor Chef meal is served. Next time I’m going to try with double the onion and without the extra carrot and celery…

Love Farmers Markets all over the world, and Whistler’s got it’s own charming version that feels more local than touristy. Vendors from around town produce goods made with love, and wanting to make some extra cash for their efforts. It’s not exactly the cheapest goods around town, but if you want unique and high quality this is it. This goes from food, jewellery, art, photography (the most hectic nature/animal photography I’ve seen is in one of these stalls).

Out of the 35+ stands, there’s a lot of gimmicks and stuff that do not interest me, but my favourite food-related ones are the following:

 This, my friends, is the REAL mystery box. for $30 a week, you get a box full of fresh vegetables and herbs from Pemberton (An hour north from Whistler, famous for the vegetables, especially their potatoes). You’re not sure what you get, just whatever is growing that week – I call that real sustainability and use of local produce! I hope there’s some wild mushrooms this week; I’ve picked the life out of all the spots I know.

Free Samples!! This lady selling her own sauces, I swear there was soy sauce in it, and the ingredient list says ‘soybeans’, so naturally I asked if it was real soybeans or soy sauce: “*awkward*.. it’s a secret recipe.” lol at homemade labels. Nice sauce though! Tequila and lime bbq mmm…

Fresh squeezed juices to order!! With a manual squeezer! This dude wasn’t exactly pro though so took a while but that’s fine – it’s fresh! But cut down on the ice next time please!

Old lady who bakes her own bread! First come first serve!

Talking about bread…
My friends from Purebread!! Jeez they were crowded; they’ve been at these markets for I don’t know how long (I really don’t); but the masses speak for themselves – best bread in Whistler!

Debut this year: Australian meat pies and sausage rolls!! All with handmade pastry – which I couldn’t take a photo of because it was deliciously crumbly and meaty!

Managed 5.

 These tomatoes. So. Good. Snacked on a box while visiting the rest of the market.

Cabbage rolls from the ‘Transylvanian shop”. Flavour bomb.

None for you puppy!

Maple syrup sticks – frozen in front of your very eyes! What a show.

This dude from Squamish (30 mins south of Whistler) grows his own salad herbs – but he sells at the point where they’re not micro greens, but not fully grown either  - getting the best of both worlds!

I want to show more on the live music, fresh made salsa stand, the outdoor climbing wall, the chilli tank (it’s a real military tank) – but it’s too much; just come and have a look for yourself and see what Whistler locals have to offer!

And this horse is SO doped up. As my farmer friend puts it; “if that horse was in a normal state, he would have kicked those kids in the face by now!” CHARLIEEEEE!!

Whistler Farmers Markets – Every Sunday 11-4pm
check their website for more details: http://www.whistlerfarmersmarket.org/

Okay, just for Simon, the chilli tank:

I’ve got to be honest, most of the dining in Whistler is pretty dismal (compared to Sydney standards). Very few of the fine dining restaurants meet expectations, and there’s whole load of average pizzas, hot dogs, burgers and eggs benedict. But there are a few gems I will share over time; the most beautiful and captivating of this gems, for me is this place.

Located a 5 minute drive away from Whistler Village, and this artesian, modern bakery (the only joint in Whistler that uses an ipad as a cashier) has possibly the best bread I’ve ever tasted. It’s only a small place open from Wednesday to Saturday, and the good stuff goes quick!

Bread shelf Empty!! It’s only 2pm -_-

Get there before 10 because you MUST try their Cheddar Jalepeno Scones, baguettes are ready by 12pm FRESH out of the oven just in time for your your lunch, the “carrot cake” is in ‘biscuit’ form too; you can see the julienned carrot, chunks of pecans and walnuts, balanced with all that gingery, cinnamon goodness, the hazelnut and chocolate brioche… And the BEST (hands down) feta and spinach croissant I have ever tasted; smack bang full of flavour, with a twist of pine nuts and sesame seeds.

If you’re on the way to Whistler, check them out! I guarantee it’s a place worth stopping by; these lads are great with bread. If you’re not, check our their website to see if they will be at a farmer’s market near you: http://purebread.ca

View Larger Map
1040 Millar Creek Rd, Whistler, BC V0N 1B1, Canada
Opening Hours:
Weds – Fri: 9-5
Sat: 10-4

Stay tuned for some of my other favourite places in Whistler. If you’re coming into town and want some suggestions on where to have lunch, or take your girlfriend for an anniversary dinner don’t be afraid to leave a comment or send me an email!