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‘From The Kitchen’ Category

  1. Free Range Chickens & Eggs

    July 8, 2011 by ThePieMan

    One of the core philosophies guiding the selection of ingredients in the Villa Tempest Kitchen is the choice to use the best possible products available at the time. For example through the “Friends” network we have acquired Kampot Black Peppercorns and Kampot White Peppercorns so that we can grind fresh spice when needed.

    We use Vietnamese Sea Salt because of it’s outstanding savoury flavour. When the need arises we use Tahitian Vanilla Beans as a flavouring and flavour-melding agent,  we use Rau hữu cơ Thanh Xuân Organic Vegetables, and our meat, supplied by Hanoi Small Goods, is usually Halal certified, Australian Beef and Lamb.

    In line with this philosophy to use the best quality ingredients we are proud to announce that we are now purposely selecting our chickens & eggs from Naturally Vietnam. These are wonderful products. They are Free Range birds and are produced according to Fair Trade Principles and are traceable back to the producer.

    Here are a couple of flyers about these new products being used in our kitchen.

  2. Happenings in the Kitchen

    July 4, 2011 by ThePieMan

    Well, I guess it’s well past time for an update of what’s actually been going on in the kitchen.


    That’s right. No sadder or truer statement can possibly be made. Reasons. I could give you dozens. In essence: I’ve been sick; I’ve lost several batches of fresh produce and meat through power outages caused by faulty supply equipment; and, my pie press is still no closer to being completed, after eight frustrating weeks. Between that, getting frustrated, angry and depressed over the situation, the family traveling back to Germany for the Summer Break, and a very sick cat, I’ve let it all get away from me and grossly out of hand.

    If you have placed an order with me, please accept my sincerest apology for not having fulfilled that order. I will make amends and get this sorted.

    Current state of the kitchen? We have the house kitchen, and the pastry space is starting to come along: industrial deck oven with granite slab; marble top benches; a two burner station that still needs connection to gas; temperature controlled water oven; two large sinks but no plumbing as yet; some electrical work that still needs to be done; two freezers; one fridge; another cooling cabinet/refrigerator is desperately needed; Pie Press is partially complete; Dough Sheeter is partially complete; Kitchen Mixer needs to be replaced with a dedicated Mincer and Stand Mixer; need some pallets made up to hold the pi tins as they go into the oven because the sheet pans buckle and warp – providing uneven heating of pies being cooked.

    Our ordering system, based on an the Handshake App for Apple IPad, worked nicely but the IPad has somehow been trashed. None of us have any idea how this might have  occurred. All orders thankfully are being stored in Handshake’s Cloud so past business data has not been lost. And all of this to be done on a shoestring budget largely funded by the orders you place.

    All is not lost, just ever so slowly moving forward, but forward we still move. I will be using this summer break to try and bring order to all of this chaos, with the firm target of having proper systems in place that WILL ALLOW for people to place an order, a week in advance. For pickup and delivery, I will continue to maintain a stall at the Weekend Market , as a kind of once a week shopfront.

    In the meantime, if you’d like to place an order, or refresh/change an existing order please feel free to contact me and I will give you a realistic and personal assurance of production and delivery.

    The Pieman.

  3. Lovely Fish Pies

    April 18, 2011 by Villa Tempest

    Lovely, lovely fish pies! With Easter just around the corner, we thought we’d share a few thoughts on some of our latest and tastiest pies.

    Now, Chicken Pies are nice, they really are, especially when they have mushrooms in them, or mixed vegetables, or even a bit of curry, but it’s hard to go past a tasty, savory fish pie, and with our new and improved recipes, the following two pies are very, nice indeed.

    Buttered Onion, Fish and Potato:- This pie blends the sweet taste of buttered onions, Basa Fish with dill, and a mashed potato topping.

    Chili Fish:- This pie combines, caramelised onions with Basa Fish, “Sad Man” Chili and mashed potato topping.

    All our pies are hand made by The Pieman. Here’s a short, video that shows him at work, putting the t0pping on one of our tasty Chili Fish Pies. Enjoy!

  4. What are the qualities of a ‘Real’ Pie?

    February 18, 2011 by ThePieMan

    What is it exactly, that defines the quintessential savoury pie?

    I’ve been wrestling with this issue for quite some time. A while back I came across the following on another site, and I’d like to share it here:

    Seven Things to Look for in a Great Pie

    1. The meat must be lean & tender

    2.     The pastry must look and feel exactly right

    ( golden brown and crisp )

    3.     The gravy must be rich

    4. The whole pie must look and smell fantastic

    5.     The pastry must be well cooked ( Bottom and Top )

    6. The filling should not drip when eaten or be too firm

    7.     The pie must taste great of course

    I love a good pie, and for me the most essential aspect is the pastry. If the pastry isn’t right, doesn’t matter how great the insides are.  This is the driving philosophy behind the pies that I make in the Kitchens of Villa Tempest. Great pastry and wholesome, tasty, savoury fillings.

    that’s all today from, The Pie Man at Villa Tempest.

  5. From the Kitchens of Villa Tempest

    January 6, 2011 by ThePieMan

    Hi, I’m ‘The Pie Man’ and I’ll be making savoury pies for Villa Tempest after Tet (Spring Festival).

    You may have heard, that for much of the past year or so, I’ve been exploring the various options for hand held pies here in Hanoi, and have not found much and what little there is, leaves a lot to be desired. Don’t get me wrong, there are one or two gems to be found, but all in all it’s very disappointing, so much so, that I’ve spent the best part of last six months making pastry and trailing recipes in pursuit of the perfect Aussie-style, handheld, savoury meat pie. I have now reached the stage where I’m happy with the results and am happy to share the results with others, if interested.

    A few people, who have tried my pies, have asked where can they get some? Well, why not start with checking out my menu on the Menu Page, and then drop me a line. I’d be more than happy to discuss any order options with you.