Over the last 30 years in Commercial property, I have been amazed at how our quality of living accommodation has been compromised for Profit.
Today we are being offered lots that once upon a time you would not let your dog roam in because it was too small.
Governments, Council and our Town planners today with the help of developers are herding us into vertical prison cells on the smallest plots of land and expecting the public to pay a premium for the pleasure.
I appreciate the majority of the population are the baby boomer generation looking to downsize but I do not want to listen to my neighbours flush the toilet or hear their arguments.
One of the main concerns is where are our children and grandchildren going to park their cars when they come to visit or will they just SMS or skype us because there is no room for their vehicles in the street or on the property.
Our Policymakers have already implemented the three rubbish bin policy in each dwelling and in recent times these same people have reduced the size for each parcel of land.
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”
Ingredients – 4 Portions
1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
3. Add remaining tablespoon of oil to the pot. Add onion, bell peppers, and bay leaf and cook, stirring occasionally until onion and peppers are beginning to turn tender about 5 minutes.
4. Add tomato paste and stir until it’s fragrant about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes, and oregano.
5. Season mixture with red pepper flakes, salt and pepper, and cook, stirring occasionally until the tomatoes start to break down.
6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.
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