When the market is heading in the other direction and times get tough that is when the astute business operator / investor moves in to capitalise on improving their wealth.
Timing is a critical component to increasing your wealth in Commercial property.
As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”
1 pint cherry tomatoes, halved or Crushed tin tomato
¾ cup dry white wine
Freshly ground black pepper
2 Kilo mussels, scrubbed, debearded
4 slices thick country-style Italian bread
2 tablespoons chopped fresh oregano
200g Linguine pasta
Heat chorizo and 2 Tbsp oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes.
Add onion sauté until two minutes then add garlic and fennel seeds and cook, stirring, until fragrant, about 2 minute.
Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
Add spring onions and mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open.
Drizzle toast with oil. Serve mussels topped with fresh spring onions with fresh crusty Italian Bread and butter. For a different taste you can add fresh cream or Crème Fresh 3 minutes before serving and Fresh chilli’s.
To Serve with
1. Add the linguine to the pan of boiling water and cook according until al dente – strain and then add mussels and sauce.
2. To finish, drizzle over a good bit of olive oil, season to taste and serve immediately.