What are you Drinking this Silly Season??

I met some interesting people today over brunch on a rather chilly December day here in Melbourne. Having a few northern hemisphere dining companions at the table, I felt the weather more in keeping with where they all came from! Bbbbrrrrr....

Then someone pipped up and asked if I knew of a good punch recipe. Yay! We were back to thinking about long summer days, Pimms with cucumber at the polo, and tropical icy poles that run the risk of melting before we've had the chance to get to the stick!!! Even the good old Billabong (chocolate of course) brings back lots of memories of days at the municipal pool in Cairns. At the age of 10 (back in 1979), there wasn't much else happening. How life has changed....

Whilst the idea of a deliciously warm mulled wine, or even a butterscotch schnapps, congers up images of open fires, snow capped mountains and 5 layers of clothing (!!), I still think you can't beat a refreshing punch on a warm summer's day - even Christmas Day - to balance out the over consumption of alcohol and food.

So, here's a little recipe to try, and share, during the coming festive season:

Refreshing Punch
1 cup fresh orange juice
1 cup pineapple juice (canned is OK to use)
1/4 cup fresh lemon juice
1 cup strong black tea
1 bottle ginger ale
1 tin of crushed mixed fruit set into ice cubes
sugar syrup to taste - this is made by mixing together 1 cup of water with 1 cup of sugar - dissolve sugar, bring to the boil for 5 minutes, then allow to cool

Simply combine all ingredients together and use the sugar syrup (around 2/3 cup) to sweeten. The frozen cubes of crushed tinned fruit will keep it cool and as they melt add a yummy texture to the drink!

This punch takes me back to family and birthday parties we had when I was growing up. The punch bowl had hooks around the outside to allow the cups to hang off it. Not sure if they still sell these but it's a nice bit of nostalgia. Cheesy some would say!

So, after the indulgence this season, grab a glass of this and enjoy!!

Something compelling to share - in the lead up to Christmas

I know - it's been a while since I last posted on my blog. I may have been a bit moody and perhaps occasionally broody! But alas, you can never take away my desire to be a foodie!! A poet, I am not!!!!

I had another post to share with you, that I still will (next week) but I feel compelled to share the following link with you especially in the lead up to Christmas.

I don't know about you, but pork is a traditional staple at my family's Christmas table. As it is for a good portion of the year - ham sandwiches, roast pork (with that delicious crackling), pork chops, pork sausages, salami, the list goes on. Oh, and who could forget BACON!!!!

I have been challenged of late, having watched a number of programs designed to bring awareness to how animals are treated in the lead up to any meat cut making its way onto our dining tables. My eyes have been opened to the level of cruelty and abuse that occurs in abattoirs across the world and ALSO pleasantly, I have seen wonderful images of very happy animals, treated with absolute respect and admiration. What a life for a pig to be left roaming in an apple orchard, just waiting for his next meal to drop from heaven!!! Mind you, they still make their way onto our plates - we are, after all, talking about farming one of the longest established and most important industries across the globe.

In saying this, I really urge you to take a look at this short video issued by Animals Australia. Please THINK about what you eat this Christmastime, as I will be. I am also encouraging my family and friends to do the same. With respect, I know you will make your own decisions but please ask the right questions and perhaps spend a little more on your meat this coming season, for the animals' sakes.

Final Moments — stories from inside an Australian abattoir

I will be back to you next week with a far more happier edition!

With a tear in my eye - yes, I have been crying - writing to you again soon!

Eat your Greens!!! Fresh and Raw!!!

It's been a frantic few weeks completing an amazingly full-on work assignment but now I'm back to talk about my real passion:  seasonal food.

The smell of Summer is in the air but before we get there, Spring will no doubt keep us entertained with some amazing produce as I'm already starting to see at the markets - strawberries, tomatoes, cucumbers, avocadoes and capsicums at a far more decent price!!! What is taking your fancy???

I'm loving the gorgeous greens that I'm getting either off my balcony or out of my veggie plot at the moment.  Whether it be perpetual spinach, parsley or silverbeet, it is all tasting so rich, fresh and full of flavour.

If you know who Popeye is, you'll know that spinach of any sort is good for you.  In fact, it's better than that - it's loaded with calcium, folic acid, vitamin K and iron.  As are other such dark greens as kale, collards, Swiss chard, turnip greens and bok chok.

A few added extras with spinach include its rich supply of vitamin C, fibre, lutein, bioflavanoids and carotenoids.  What a powerhouse!!!!!

Better still, you can eat it raw or cooked.  Any food eaten raw means you are eating it in its purest form.  No loss of any of that pretty expansive list above.

My gorgeous SydGel friend concocted a fabulous salad earlier this year - everything was raw.  And now is the time to start working on such meals again.  The winter stodge cravings should soon be behind us so let's get busy preparing salads full of leafy greens, lots of other raw goodies and a spectacular home made dressing to bring it all together.

So, my recipe this blog is a delicious salad dressing that should work with any raw salad or veggie mixture you bring together.  Don't overdress as you still want to taste the nudity of the food. Just pretend the dressing is the underwear rather than the clothes!!

Deliciously Easy Dressing (that keeps in the fridge if you don't use it all at once)
6 tablespoons good olive oil (good being the most important word)
2 tablespoons Dijon mustard
2 tablespoons red or white wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper

Try using an old jar that has been completely clean and is free of any residual odours from whatever was stored in it previously.  Shake all ingredients together thoroughly and then toss through raw ingredients.

This mix should be adequate for a salad that serves 4 people.  YUM!!

Risotto - the labour of love no matter what, where or when!!!

Perhaps I'm living in a too perfect world, but I was always under the impression that some things just took time - things like paint drying, nail polish not smudging, plants growing, bananas ripening, risotto being prepared from scratch...

Seems with the last one on my list, I am apparently wrong. 

I dined at a newly established restaurant in Melbourne recently (no names) & was excited to be stationed at the bar, watching the chefs plate up the night's menu for the eager diners, including myself and the devine Miss M.

However, when it came to the arrival of my own dish, a delicious sounding risotto, I was a little perplexed to see a large container of precooked rice appear from the chiller and - SHAZAM - my 30 second dish was in front of me, steaming hot! WHAT!?!?!?

And as I expected, the flavour was nowhere to be tasted. 

To me, risotto is a labour of love. From the decision as to what key ingredients the add, the addition of wine to the stock, knowing that the rice quality is imperative, through to the constant stirring and finally, the end result.

I've ordered risotto before at restaurants and whilst I haven't seen it prepared in front of me as I did recently, I'm confident that most people understand that this dish, like a souffle, takes time - and diners are prepared to wait. 

So, here is one of my favourites combination that, if you love mushrooms, will hit the spot. 

1 onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons olive oil

3/4 cup good quality arborio rice

2 1/2 cups good stock (chicken, veal or veggie) with 1/2 cup of this quantity being white wine

90g butter

250g mushrooms, of your choosing, sliced

1 teaspoon truffle oil

1/2 cup parmesan

1/4 cup finely chopped parsley

Prepare all base ingredients and bring stock to the boil, then reduce to a simmer.
At the same time, melt butter over low/med heat - add mushrooms and cook down until soft.
Add truffle oil, mix through and set aside to absorb flavour.
Heat olive oil in heavy based saucepan over medium heat and sauté onion & garlic until soft.
Add rice and mix thoroughly to coat with olive oil. If need be, add an additional tablespoon.
Stir constantly and grains of rice should start to tinge golden brown. About 2-3 minutes.
Turn the stock off simmer and start to add to the rice, a ladle at a time.
Keep the lid on the stock after each ladle addition, just to keep it as warm as possible.
Stir continuously and wait until absorbed before adding more stock.
Continue this process until all stock is absorbed.
When adding last amount of stock, also add mushroom mixture.
Check rice to taste - cooking time by now should be around 25-30 minutes. Rice should be firm but cooked through.
If necessary add a little more liquid - water is fine - to assist the process.
Finally add Parmesan, stir through, then the parsley.
Cracked pepper at the end and you see good to serve.

I particularly love the buttery flavour of the truffled mushrooms and how they complement the rice texture. 



Give it a go and let me know how it comes together for you. Great served with a rocket salad, lightly dressed with balsamic! 



Other favourite variations include:

Leek, lemon & pea

Bacon, onion, lemon & spinach

Beetroot & goats cheese

and

Strawberry, Chardonnay & blue cheese - vive la France!!!!

The Rise and Rise of Hairy Canary.....and Sourdough.

I can't believe it! Hairy Canary, one of the first ever cafes (well, its more than a cafe really) that I visited in Melbourne way back in 2000 (well before the dream of moving here had become a reality), turns 15 this year!!!! That's a great feat for a Melbourne dining spot and one that really has stayed true to its traditions. It's look, feel and overall concept hasn't changed in all that time - and as they say, if it ain't broke, don't fix it.

I have actually been there twice this week - once with my Sydney friend Monique and her daughter, Madison and the second time to take rest whilst 'declaring my love for Melbourne' at Melbourne Open House.

I noticed on the menu that the kitchen made their own sourdough and it got me thinking about the rise....and rise of sourdough. Gone are the days of straight, stock standard wholemeal, wholegrain, multi-grain and white breads. It seems that sourdough is the preferred choice.

So, I thought I'd check out exactly what it is about sourdough that is making it so popular these days.

Sourdough is the oldest form of leavened bread in the world, dating back to 1500BC. In more modern times, San Francisco became a hub for the 'loaf' during the Gold Rush, and is now sold down at Fisherman's Wharf filled with chowder. In fact, saw this for myself when I was over there in 2009. It's a pity that the loaf is often thrown to the seagulls and not eaten. Seems to defeat the purpose of its goodness.

The way that bakers prepare bread now is very different to some 60 years ago. Some of the mainstream bakeries can now produce a loaf of bread in just 40 minutes! In the past, bakeries would run two shifts throughout the night because the dough was fermented properly and it needed time for this to occur...and manpower.

Free of commercial yeast, sourdough bread has an aroma and distinctive flavour all of its own and is naturally leavened by a fermented starter. Sourdough also has a mild effect on blood sugar, meaning that if you eat sourdough, it will not increase your blood sugar. This is great for Type 1 & 2 Diabetes sufferers.

Only when wheat gluten is properly fermented is it healthy for human consumption. When not it is potentially one of the most highly allergenic foods we eat. People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread.

For the rest of us healthy folk, what's important for us to realise is that naturally leavened bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Numerous studies demonstrate that populations with the highest fibre intake have the lowest incidence of colon cancer.

Instead of supplying a recipe this blog edition, I'm going to recommend some of my favourite sourdough makers around the traps.

Melbourne:
Dench Bakers

Firebrand Sourdough

Irrewarra

Brisbane:
Sol Breads

Jocelyn's Provisions

Sydney:

Sonoma

Can you recommend any too??

Street Food - Pho the Love of It!

Hello again!

Firstly, can I assure you that I don't have an issue with my understanding of what number comes after what.

I've just noticed, upon reflecting on my 'seven blogs in seven days' that the sequencing of the posts seems to be a bit out of whack! I'm going to blame blogger as I can vouch for my own preparation of the said pieces. One comes before two, three four and so on.

But let's not ponder, let's move onto something different and talk about how we can expect our experience of dining out to change as the next phase of food trends embrace us.

We've all travelled, and to some pretty exotic and far away places no doubt. Most of the fun (for me at least) is seeing what the locals eat and in some instances tempting fate (and food poisoning) to try some of the local traditional dishes.

I remember being in Sweden and trying reindeer (poor Rudolph!!) and then eating cloudberries in Norway (oh, what an amazing taste sensation that was).

Closer to home, I just adore a trip down Victoria Street in Richmond (Melbourne) to sample some of the amazing offerings available at the many Vietnamese establishments. The far end of Victoria Street (furtherest away from the CBD), seems to offer the greatest throng of very basic looking eateries (I won't call them restaurants or cafes because I just don't think they are) where you can get some really amazing street food. One dish in particular that can take all of your cares and worries away is Pho (pronounced 'fur).

Pho is everything, all at once - hot, cold, raw, cooked, sweet and sour. Not because it has an identity crisis and can't decide what it wants to be, but more so because this is what the dish is all about....everything!

You start with a base broth which is traditionally beef but can be complemented with the alluring flavours of star anise, cloves and cinnamon. Cardamom can also be substituted.

The next essential addition is rice noodles which can either be fresh or dehydrated. These 'chunk' up the dish but do not detract from the alluring broth's flavour but rather enhance the dining experience.

Now it's time to construct a Pho that is unique to your requirements with the addition of a range of raw ingredients, in varying quantities (entirely up to you, the individual). It's like a smorgasbord at your table without the need for queuing. Who could ask for more...

Sliced beef or chicken and a series of garnishes - bean sprouts, spring onions, fresh chilli, Thai basil, coriander and the pièce de résistance, wedges of lemon or lime. As a result of the final addition of citrus zing, the dish is instantly transformed and offers the diner a cleansing and tangy kick into next week. Pho has been described as one of those dishes that makes life better. Here's a recipe to try to see if it does the trick for you.

Beef Pho (by Donna Hay with Iron Chef Shellie alterations)

375g flat rice noodles (similar to ones used in pad Thai)
1.5 litres beef stock or consomme
1 star anise
1 cinnamon stick
3 cloves
1 spring onion, cut into 0.5cm pieces (I like to cut mine using scissors)
200g eye fillet, cut paper thin (the best way to do this is to freeze, then cut with a very sharp blade)
1 cup bean sprouts
1 cup Thai bail
2 small red chillies, sliced
Fish sauce lemon wedges, to serve

Cook the noodles according to packet instructions. Drain and divide between serving bowls.

Place the stock, cinnamon, star anise and cardamon in a saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 5 minutes.
Top the noodles with the spring onion, beef and pour over the stock. The stock will cook the raw eye fillet.

Top with the Thai basil, bean sprouts and chilli.

Add fish sauce and lemon or lime juice to taste.

Serves 4.

If you can't be bothered doing any of this at home, visit Co Do in Melbourne (on Victoria Street, Richmond of course) and enjoy a great splash of Asian street food!

Jazzing up a Rack of Lamb - BLOG SEVEN in SEVEN DAYS

Well, this is it! The end of my week of daily blogging, capturing a range of stories, facts and recipes. I hope you have enjoyed. This blog should be no exception as I bring to you a savoury offering that turns on of our favourite meats into a star performer.
If we believe Sam Kekovich, we Australian's love our lamb. In fact, it could be considered to be 'unAustralian' to NOT eat our fair share.
Well, I happen to know a number of people who aren't that partial to it. They find it too fatty, have a strong cooking smell and well, they would prefer to eat beef! I must agree, although the right cut is prepared correctly as it was done the other night at Escagrill , it can be a outstanding dish.
For a stunningly good looking presentation, a rack of lamb is a wonderful centrepiece at any special occasion, whether it be for two, or perhaps a party of six. We often see racks crusted up with herbs or the like, however this crusting is a little more Asian inspired and offers a tasty and moist variation. If you are peanut intolerant, this probably isn't for you. Perhaps substitute another nut like cashew (often available in paste form) or even some type of capsicum pesto.

Lamb portioning: allow four chops per person

For paste (covers 8 chops, serving 2 persons):
3 teaspoons soya sauce
1 tablespoon sesame seeds
3 teaspoons tomato paste
3 teaspoons peanut butter
1/4 teaspoon sesame oil
3 teaspoon sugar
2 eschallots, finely chopped

Heat a medium sized frypan for 2 minutes with a brushing of olive oil.
Place the racks fat side down in the frypan and cook for 2 minutes.
Remove to a baking tray lined with baking paper.
Paste mixture evenly across the racks.
Bake in a preheated oven (180 degrees C) for around 25-30 minutes.
Remove from the oven and allow the lamb to rest for a few minutes before cutting the racks to serve.
The lamb should be slightly pink.

My suggestion would be to serve with bok choy, stir fried and dressed in sesame seeds, and maybe honeyed carrots. A wonderful 'unAustralian' version of our so called favourite meat.

And.....avagoodweekend!

I'll see you in a week....! Not tomorrow, not in 24 hours, not Sunday... but next week. I need to sleep!!

Winter Warmer - BLOG SIX in SEVEN DAYS

We are now on the home stretch. Just one day to go beyond today before my SEVEN BLOG session comes to a close. I’m looking forward to my one a week blog returning soon as this has been a big effort, especially with so much else happening in my life. I’m still looking for that elusive full time job (missed out on one role and awaiting a final interview for another) so let’s hope that something ‘gives’ soon.

I feel as though I have been bombarding you with sweet treats, and this blog is no exception. I have been asked (thank you Helen) to recommend a good dessert recipe and given that it is winter across Australia (some areas cooler than others, 9 degrees in Melbourne this morning although felt like around 5 to me) I can’t help but think of something a bit stodgy and hearty and British desserts tick all of the boxes in this department.

I made this recipe a few years ago and it still sticks in my memory. Even though berries aren’t readily available during the winter, the frozen ones in the supermarket really are particularly good. You can also substitute other ‘seasonal’ fruits like apples (so many varieties to choose from), strawberries and even blood oranges. Just pick things that have a juice component to them as this helps with the cooking process. Apples are such a great baked item. I was in Hobart last weekend and the selection of apples and pears available at Salamanca Markets was spectacular. The great thing is that you can bring these back into Victoria (but Tassie is quite particular in the reverse, and no food items can be taken into their own State). On a side note, I even got to see the Gourmet Farmer, Matthew Evans, working hard at his staff. I’d seen him on the SBS series but to see him ‘for real’ was a treat. The other treat, was a visit to MONA on the Sunday. If you have any interest in contemporary and uninhibited art, then this is the place for you!

Fruit Cobbler Recipe (a Jamie Oliver classic)

Ingredients

For the fruit:

2 apricots, stoned and sliced

1 pear, cored and thickly sliced

1 pint blackberries

1 pint blueberries

1 pint raspberries

1 stick rhubarb

5 tablespoons sugar

A good glug balsamic vinegar

For the topping:

125g butter, chilled

225 grams self-rising flour

70 grams sugar

A large pinch salt

130 millilitres buttermilk (you can make your own buttermilk by adding 1 teaspoon of vinegar to standard milk)

A little sugar, for dusting

Vanilla ice cream or double cream, as an accompaniment

Directions

Preheat the oven to 190 degrees C. Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.

Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

Triumphant Biscotti - BLOG FOUR in SEVEN DAYS

When we think of Italian food, we are more akin to think of pasta, pizza, antipasto and perhaps the famed Tiramisu.

However, after attending a top notch food and wine tasting recently, I discovered that sweet treats in the form of biscotti heralded my appreciation for the twice baked Italian bickie!

There are many variations of this nut filled biscuit, the traditional being with almonds. As with most almond filled Italian treats, amaretto is also used and I must admit, I'm not a big fan. It's the same as marzipan. Yick!!! I prefer to keep things a la natural and stick to a biscuit filled with almonds rather than any essence flavouring.

Other variations include pine nuts and even a scrummy one I tried in Brisbane with fennel seeds. Sounds interesting and it was - moorish in fact!A bit of history for you! The first documented recipe for the cake was found in a centuries-old manuscript, now preserved in the State of Prato. Depending on what region of Italy they come from, biscotti can be called cantuccini, usually suggesting origins from the Tuscany region.

It doesn't matter where the following variation comes from, it takes bloody fabulous every time I've made it. In fact, it has been given the name 'triumphant' courtesy of an old boss who scored some for Christmas last year. This is for you, Ted!

Hazelnut and Chocolate Biscotti

1 and 1/4 cups plain flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons instant espresso coffee powder or granules

80g toasted whole hazelnuts

120g good quality dark chocolate, broken into little chunks

125g unsalted butter, at room temperature

1 cup castor sugar

2 small eggs, lightly beaten

1 and 1/2 teaspoons vanilla extract

Preheat oven to 180 degrees C.

Put the flour, soda, powder and salt into a bowl.

Sift the coffee into the same bowl and whisk all of these ingredients together for 1 minute.

With an electric mixer, beat butter and sugar together for 6 minutes in total, scrapping down the side of the bowl during this process.

Drizzle in the beaten eggs a little at a time, beating after each addition. Do the same with the vanilla.

Reduce the speed and add the flour mixture, a bit at a time, until a soft dough forms.

Scrape dough onto a board and divide it in half.

Roll each half into a log shape about 26cm long. If the dough is a little sticky, chill for a short while to firm it up.

Transfer onto a prepared tray (preferably with baking paper) but make sure there is around 6-7cm between each log as during the cooking process, they will flatten and spread.

Bake for 35 minutes or until they begin to go golden brown.

Remove from the oven and allow to cool. Turn the oven down to 160 degrees C and line two more trays with baking paper.

The logs should still be a little warm when you begin to cut them into 7mm thick slices with a sharp knife. You may need to hold the logs quite firmly with your hands as you perform this process.

Lay the slices on the prepared baking trays and return to the oven for another 15 minutes.

Once this process is complete, leave the biscotti on the trays to cool completely and they will be crisp to touch once this has occurred.

The only hassle with this recipe is that you won't be able to stop eating them. Just think that the dark chocolate is good for you - that's how I justify it! Enjoy, literally!

Insist on Aussie Garlic! BLOG FIVE in SEVEN DAYS

I had some technical 'issues' yesterday which explains why you didn't get your Blog Four on time. Hopefully you are all still with me on this mini-epic journey of food discovery. Here's to Blog Five.....

Can you imagine being allergic to garlic?

I met a guy a few years ago now who had such an adverse reaction to the stuff, that he would be instantly sick. After consuming his fair share of Red Rooster garlic bread, when growing up, he is now off the stuff for life. I can't help but think that it has more to do with how the garlic is stored and treated to preserve its shelf life, than the actual clove itself.

Garlic is used in cuisines the world over, and with its popularity continuing to grow (12,000,000 tonnes is produced each year worldwide), today's consumer is better informed about its quality than ever before - and so we should be - we are, after all, putting it into our bodies.
Until about 20 years ago, Australia’s agricultural industry included garlic drops, but when China began importing garlic into the Australian market, our growers couldn’t compete with their price and the rest is history. Suddenly we the consumer were forced to eat a product that we didn’t know a great deal about, in terms of growth, harvest, production, treatment and storage.
It is widely known that imported garlic has to be fumigated with methyl bromide (by AQIS) and is often bleached. In China, chemicals banned in Australia are still being used to grow garlic and given that Australia imports 95% of our garlic from China, this is worrying information. As is the fact that Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life.

Surely all of this can’t be good for us?!
The great news is that the Australian garlic market is back!!! With virus free garlic varieties from France now being cultivated, we have a real opportunity of ensuring that consumers (ie you and me!!!) have the opportunity to choose where our garlic comes from.
Damian Pike at Prahran Markets has a wonderful supply of Australian garlic – raw and real to look at, I can just imagine how good it tastes!

At a recent trip to Tasmania, I also saw plentiful supplies of Aussie garlic available at the Salamanca Markets.

Australia currently imports in the region of 10,000 tonnes of garlic per year with the majority of this coming from China but with an increasing amount is now from Spain, Argentina, Mexico and the USA. Unfortunately, much of this product does not conform to the production standards and procedures set for Australian growers.

Whole Roast Cloves of Garlic
This is the easy part.

Preheat an oven to 160 degrees C.

Lay a piece of alfoil out on a bench and put a whole knob of garlic into the centre.

Gently force open the top of the knob with either a knife or your fingers.

Pour a liberal amount of olive oil into the head and bring the alfoil up around it so capture the oil and create almost a confit cocoon!

Cook in the preheated oven for around 25 minutes and set aside once done.

Green pea soup with roast garlic creme fraiche

Ingredients

8 garlic cloves
180g (2/3 cup) creme fraiche, (King Island brand)
2 tbs olive oil
2 tbs butter
1 large brown onion, halved, chopped
500g fresh peas, shelled (or defrosted, frozen peas) – this also works with split peas
375ml (1 1/2 cups) chicken stock
Freshly ground black pepper

Method
1. Place roasted garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.
3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add fresh or defrosted peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.
5. Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.

What really is a Caper??? - Blog Two in Seven Days

So, what a is this little thing called a caper...?

Well, according to Wikipedia, they come from the caper bush (how apt, given that Australia is full of 'bush'), a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers.

A caper is the pickled bud of this plant. The caper bush is well suited to Mediterranean countries and it just so happens that many parts of regional Victoria also offer similar climatic conditions. Yay for Australia - we really are so self sufficient!

The first caper I knew came in a jar, in very salty brined water. Nowadays, capers are available in a salt preserve which I think helps maintain their authentic flavour and offers more versatility.

You simply wash the little delights in running water to remove most of the salt preserve and then go about using them with anything from smoked salmon, baked fish or even in a rich tomato based puttanesca sauce. Puttanesca is said to be prepared in the style of prostitutes in Rome: deliberately robust in scent and hearty in flavour so as to attract clients. Sorry, hope that hasn't turned any of you off trying this dish....

Here's my tried and true recipe:

Spaghetti Puttanesca

500g spaghetti

1/3 cup extra virgin olive oil

3 cloves garlic, crushed

1 teaspoon dry chilli flakes

2 cans (800g) whole tomatoes, juice reserved, and crushed

200g seeded kalamata olives

8 anchovy fillets, chopped coarsely (perhaps try the white anchovy fillets, available at most good delicatessens)

1/3 cup rinsed drained capers

1/3 cup coarsely chopped parsley

2 tablespoons finely shredded fresh basil

Cook pasta in a large saucepan of boiling, salted water (uncovered) until just tender.

Heat oil in large frying pan and cook garlic, stirring until fragrant. Watch the heat here as the garlic can burn.

Add chilli and tomatoes, cook for around 5 minutes.

Add remaining ingredients and cook for a further 5 minutes until the sauce slightly thickens.

Add drained pasta and toss gently to combine.

This dish is relatively low in fat and kilojules so 'hoe in' while the capers are fresh and ready!

Warming the House this Winter.... - BLOG THREE in SEVEN DAYS

I was recently invited to write a guest blog for a friend who has a craft business Stylise.

I have wordsmithed it now and thought you might be interested in seeing the contents.

Crafty creating extends to all levels in our homes, even to the point where you can creatively clean. Don’t ask me how but some use creativity just to get through the vacuuming and the dusting. I think it involves music and the concept of exercising as you go. Why not, I say?? So long as you are seeing results, that's all that counts.
As a foodie, my creative outlet extends to the kitchen and the creation of a range of tasty morsels for every meal of the day, and a few in between. Goodness, I'm sounding a bit like Nigella Lawson eating my way through the day. However, I can assure you that I have NEVER felt the need for a midnight snack of freshly made bread and butter pudding as I saw her do on an episode not so long ago. I mean, please, really????
Warming the house with a toasty oven combined with the fresh smells of baked cakes, slices, scones, and puddings is my ideal way of spending a Sunday afternoon in winter. And doing it the simplest and tastiest way is what I'd like the share with you now. As I write these words, the lingering smell of caramelised butter and brown sugar hangs in the air and I know that what I've just cooked took such little time yet will give so much pleasure, served with a cup of tea of coffee and some good, easy conversation.
It's a recipe from my Mother's kitchen, and being a home economics teacher by profession, I know that it's tried and true. I've chosen this recipe for a number of reasons - it's easy (one saucepan wonder!), it has SIX ingredients (Suzie, place photo here) and its seasonal, something that I continually promote as my preferred way of eating. Walnuts are an autumn/winter crop therefore supply is fresh and plentiful at the moment. I wrote a blog about berries in the Summer and the abundant supply I found when visiting the High Country of Victoria. In the cooler months, the walnuts become the staple harvest of the farmers in this region and we are lucky to be able to source these here in Melbourne and further afield.

Date & Walnut Slice
125g butter
100g brown sugar
3/4 cup fresh walnuts, chopped
3/4 cup fresh dates, pitted and chopped
1 egg, well beaten
1 cup self raising flour

Preheat your oven to 180 degrees and grease and line a lamington tin (28cm x 18cm).
In a medium sized saucepan, heat butter and brown sugar.
Stir continuously once the butter starts to melt to ensure the two ingredients mix well together and not stick or burn to the bottom of the saucepan.
Remove from heat once well combined and add dates.
Add walnuts and mix well again.
Let it stand for around 2 minutes before adding the egg (adding an egg to a hot mixture will cook the egg!! - nobody wants scrambled slice!!).
Add the flour and mix til all ingredients are well combined.
Spread across the lamington tin - I find that I prefer to not fill the entire tin so end up leaving one of the ends short by around an inch (make sense??). Don't be concerned that the mixture, when cooked will spread to the end of the tin, as it won't.
Cook in the oven for around 20 minutes - check after 15 minutes as the time can vary according to ovens. You should know by the delicious aroma wafting through your house and the lovely golden brown colour of the finished product.
Fresh out of the oven, the slice will be soft to touch but will firm up as it cools.
Once cool, spread with either lemon or orange icing.

I love this recipe and I hope you do too!
Happy cooking...and happy eating!

'Tis the Season - for Muffins

Hello!


It's been a while and safe to say, life has been incredibly hectic, unsettled and testing my resolve to just 'be' with the moments as they pan out before me.


One thing that has been constant through all of the chaos is my consumption of food. My appetite post transplant has been ravenous which, apparently is a good thing, and a result of one of my medications.


And for you, the reader, this is a good thing. I am in the kitchen almost daily cooking up and sampling new and wonderful things.


This blog will be the first of my personal challenge to prepare SEVEN BLOGS IN SEVEN DAYS.


It is dedicated not just to muffins, but to a rather unlikely and under-used ingredient that goes very well in this warming winter treat, wheterh you have it for breakfast or as an afternoon delight with coffee or tea......and that ingredient is the humble PERSIMMON.





Native to China, the Fuyu Persimmon is the most commonly available variety and is rich in health promoting nutrients such as vitamins, minerals and anti-oxidants that are vital for optimum health.

Persimmons contain many health benefiting anti-oxidants as well as an anti-tumor compound.
Fresh permissions contain anti-oxidant compounds like vitamin-A, beta carotene, lycopene, along with others which function as protective scavengers against free radicals and play a role in ageing and various disease processes.

When I visited my local working week cafe (Eclipse) recently, they were serving up a muffin that wasn't just your standard offering, rather a seasonal offering containing persimmon and apple.

I mentioned on Facebook recently that I would share this muffin recipe with you as it's easy, tasty and a great way to sample persimmons, a fruit that I myself had not tried previously.


Persimmon and Apple Muffins
2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup caster sugar (you can now buy raw caster sugar which is less refined)
1 egg
250ml low fat milk
3 tablespoons vegetable oil (I use rice bran oil)


Preheat oven to 200 C
Stir together flour, baking powder, salt and sugar in a large bowl
Make a well in the centre.
In a small bowl, beat egg with a fork.
Stir in milk and oil.
Pour all at once into well and mix quickly and lightly WITH A FORK.
Do not overbeat. The mixture should be thick and lumpy - don't worry if there are some areas of flour not mixed in.
Now mix in your persimmon and apple. Use 1/2 cup of each. With the persimmon, use a semi soft fruit and peel the skin so that only the flesh is used.
Spoon the mixture into well greased muffin pans or alternatively, use the silicon muffin cups that are readily available on the market. Makes the whole process SOOOO easy.
Bake in the preheated oven for 25 minutes or until firm in the centre and golden brown on top.

Blog Number 1 down, 6 to go...... back to you tomorrow!

When my Brother came to town....

Visiting family is always a great excuse to peruse The Age Good Food Guide, pick a top notch restaurant (so many to choose from) and eventually heading out to reap the spoils.

Starting at the Spice Market at the basement of the Grand Hyatt, we enjoyed 2 for 1 drinks (on a Saturday night(!!!!), business must be slow...) then headed up to the road to 101 Collins Street, some of Melbourne's most highly prized commercial real estate.

Entering through the back dooron Flinders Lane, the building lay sleepy aside from a bustling corner of the ground floor, where The Italian - no, not just one person - but an institution that caters to suits, bruts and possibly everything in between. It almost felt like we were entering an enclave of Melbourne's maffia without even knowing it.

But this story isn't about reviewing this asteemed restaurant but more so, bringing into high regard the humble 'sides'. Yes, that dish that wait staff do the upsell on, the one that used to come on the plate without the diner needing to pay extra for.

It's such a shame that suddenly, the 'three veg' we take for granted as part of an ideal balanced diet is pushed into the realm as something that is considered an added extra to many meals we enjoy around town.

Instead, these dishes are a testament to the season in question as this is when fresh ingredients really do shine.

At The Italian, we enjoyed a side of brussel sprouts a vegetable that you either love or hate. It conjures up tastes and smells that can remind us of 'God love her' our Nana's Sunday roasts where this humble vegetable was possibly a little (meaning a lot) overcooked so that we could effectively suck the contents through our front teeth. Having spent time in the UK, I've experienced this first hand and I'm surprised that I still speak favourable of this mini-cabbage like winter vegetable. On this dining occasion, the sprouts were cooked perfectly and served with smoked ham hock which was an ideal combination...and with the obligatory lemon wedge on the side, it was a dish worth having.

So, in celebrating the reincarnation of this important part of our dining experience, here are a couple of recipes that could very well change your own view of the added extra to your main meal.

Sprouts with mustard & cumin

500g brussel sprouts

3 teaspoon olive oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 cloves garlic

1/ teaspoon cayenne pepper

Salt & pepper to taste

Cook sprouts and reserve 2/3 cup of the cooking water.

Heat oil and add mustard seeds.

Cover pan as seeds will jump around. This should take a couple of minutes.

Add cumin, garlic and cayenne in that order. Stir fry for 1 minute.

Add sprouts and cook 2-3 minutes.

Pour in reserved stock and simmer til stock has reduced by half.

Top with toasted, flaked almonds and a wedge of lemon on the side.

Parisian Peas (this is self named, just because...it sounds romantic!)

350g fresh, podded peas or the equivalent frozen peas
100g smoked bacon, diced into 1/2 cm pieces (you can buy it ready cut or use lardons or pancetta cubes)
3 shallots, peeled and finely chopped
100ml vegetable stock (a cube will do)
250ml double cream
A good knob of butter
Salt and freshly ground black pepper

Cover the peas with boiling salted water and add a good knob of butter and a couple of teaspoons of sugar.

Simmer for 5-6 minutes until tender, then drain them in a colander.

Meanwhile in a larger saucepan gently cook the shallots and bacon in a little butter without colouring until soft.

Add the vegetable stock and simmer until it has completely reduced.

Add the double cream, season with freshly ground black pepper and simmer the cream until it has reduced by half.

Add the peas and continue to simmer until the sauce is just coating the peas.

Add the butter and more salt and pepper if necessary.

Blind-folded Vegie Stock

In my previous blog, I referred to an easy vegetable stock recipe that even the most novice cook could prepare, hence the reason for referring to it as a blind-folded' stock.
Aside from water base, there are THREE ingredients to chop and then you are on your way to a home made base for soups, risottos or even deglazing a pan after cooking meat.

You will need:
1 leek, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped

Cover all ingredients with 1 litre of water in a saucepan over high heat.
Add 1 teaspoon of salt and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Strain the vegetables and discard.
Use immediately or cool and transfer into smaller containers for freezing.

To increase the complexity of the stock, you can add other vegetables such as carrots or garlic, plus bay leaves and peppercorns can also be used.

Get stuck into the funghi!

Autumn is well and truly here, especially in Melbourne (mentioned, for the purposes of my non-Victorian followers).

And, there's not too many cities in the world where you can be driving down a significant traffic thoroughfare (Royal Parade) and see mushrooms popping up on either side of the road. In fact, even saw a pedestrian taking photos of the little marvels - very quaint and got me thinking about how versatile this ingredient is. You can fry them, bake them, mix them in sauces, stick them on pizzas, have them for breakfast lunch or dinner, you can even eat them raw.... there's not too many of nature's gifts that share this versatility.

And there are so many different varieties available, each with their own unique flavour. Slipper jacks, pine mushrooms, swiss, enoki, shitake, or just your stock standard button mushroom - they all have great use, especially at this time of year when supply is at a premium.

A couple of years ago, on a cold May day (completely rugged up) I went mushroom hunting down on the Mornington Peninsula and found the experience to be so interesting (and fun). It's amazing how much you can discover simply by getting down amongst the leaf litter below the massive and majestic pine trees.
And after the hunt, how well did a glass of pinot noir match itself to these morsels which we enjoyed as ingredients in soup, tarts and pizzas.

So here comes my recipe choice to share with you all. It's a Jamie Oliver special that I've cooked a number of times and each time, it's as good as the last. As a lover of beef stoganoff, I think the name of the soup allured me first up, but then the ease of the method made it a staple in my winter soup collection. The addition of rice as a thickener ensures this is a hearty soup to be enjoyed in front of the TV on a Sunday night - with a glass of pinot of course!

Mushroom Stroganoff Soup

40g unsalted butter

1 garlic clove, sliced

1kg mixed mushrooms (swiss, oyster, brown) chopped

1 red onion, chopped

2 celery stalks, trimmed and finely chopped

2 bay leaves (great for flavour)

2 litres chicken or vegetable stock (see my next post about making your own stocks)

1/2 cup white rice

150ml sour cream

zest of 1 lemon

small bunch of flat leaf parsley, finely chopped

freshly ground nutmeg, to sprinkle

Here's how to cook it!

Melt the butter in large saucepan, over medium heat.

Stir in garlic.

Add mushrooms and fry for 4-5 minutes.

Season with good quality salt (I use celtic sea salt).

Add onion and celery and cook for a further 3-4 minutes.

Add bay leaves, stock and rice and bring to the boil.

Simmer over medium heat for 20 minutes or until rice is cooked.

Discard bay leaves and blend soup.

Mix sour cream and lemon zest together.

Stir in a few drops of lemon juice and some salt for extra flavour.

Ladle soup into bowls and swirl in a spoonful of sour cream mixture

Sprinke soup with olive oil, parsley and a pinch of nutmeg.

If you like, you can reserve 1/3 of the cooked mushrooms and serve these on top of some grilled ciabatta bread on the side. I don't know about you, but I just love dunking bread into soup. It's so wholesome....

And, if you have access to truffle oil, go on, splurge!!! Add some to the soup in the cooking process. The flavour just takes things to a whole new level.

Enjoy!!

Literary Baking

I'm reading a quirky little book at the moment (given to me to help with my recent recouperation) titled 'Lunch in Paris'. The subtitle reads: A Love Story with Recipes.... It's by Elizabeth Bard.

Ce La Vie.... Say no more.....

Not only is the storyline light, fresh and funny, but the recipes that intertwine the story line actually make you want to try them. There's a mix of both savoury and sweet and all sound tempting and do-able.

I was in the baking mode yesterday and had all of the ingredients necessary to try the yoghurt cake - a cake described as a blank canvas meaning you can top it with what you like - pear, apple, raspberry, tinned fruit etc. I had some frozen raspberries and I liked the idea of mixing some 'tart' with the sweetness of the cake batter.

I hope you enjoy it as much I did (yes, it's almost all gone, with the help of my housemate and a friend who came for lunch). Oh, and Audrey (my pooch) got a little bit as well.

Yogurt Cake
1 cup plain yogurt (I used Greek style)
1 cup sugar
pinch of sea salt
1 teaspoon vanilla extract (I used the seeds from a vanilla pod)
1/3 cup vegetable oil (light oil is best, I used rice bran oil)
2 eggs
1 & 2/3 cups plain flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
zest of lemon
topping of your choice

Preheat your oven to 160 degrees. My suggestion is to NOT use fan forced.
Lightly brush oil over the inside of a 10 inch round cake pan.
Line with baking paper.
Mix together the yogurt, sugar, salt and vanilla and whisk until smooth.
Add the oil in a steady stream and whisk again til combined.
Add the eggs one at a time, whisking after each addition.
Sift together the flour, baking powder and baking soda.
Add to the yogurt mixture, mix till combined then add the lemon zest.
Transfer to lined cake tin and top with chosen topping.
Bake in centre rack of oven for 45 minutes or until a toothpick comes out of the centre clean.
Lift cake from tin to cool.

Storage: as this cake gets moister with age, try to avoid storing in an airtight container. Best way to store is to wrap in aluminium foil and keep at room temperature.

And here's a picture.....

Hot Cross Buns & Dolomades....

I've been absent for a little while so thank you for bearing with me. Most of you will know that I recently underwent kidney transplant surgery which has been an outstanding success. Every day I think of the priceless gift I have been given and know that I am a very lucky person. My recovery is slow but just getting back into blogging if a significant step towards 'normal' life. So, enough catharticism (if that's a word).....back to the food fossicking... For me, Easter is a special time of year. I always have strong memories of waking on Easter Sunday and finding a gorgeous display of chocolate eggs waiting for discovery! Being a visual person, I think I was more enthralled with the foil wrapping which came in a myriad of colours than with the contents - they seemed to disappear all too quickly. Now as an adult, the joy of Easter still remains. As I wander through the streets of my neighbourhood in Brunswick, I am constantly reminded that I am in the bakery capital of Melbourne. Well, the Middle Eatern bakery capital of Melbourne anyway..... And now that we are getting close to celebrating Easter for whatever is represents to you, hot cross buns are an adult way (and relatively healthy way) of making sure you are still true to the spirit without missing out on the fun! Of course, don't let me stop you from getting stuck into your fair share of eggs too! I've got some Haigh's ones in front of me now. So, here a little recipe that you might like to have a 'crack' at! This one comes with experience and the end result was really quite special. They are hard to share. Buns 2 x 7g sachets of dried yeast - or 42g of fresh yeast 1/4 cup castor sugar 1&1/2 cups of warm milk 4 cups '00' plain flour (finer than your standard plain flour) 1 teaspoon mixed spice 1/2 teaspoon ground cinnamon 60g butter 1 egg 3/4 cup sultanas (you can also add currants, mixed peel (yuck) or substitute chocolate if you like. Flour Paste for Crosses 1/2 cup plain flour 2 teaspoon castor sugar 1/3 cup water Glaze 1 tablespoon castor sugar 1 teaspoon gelatine 1 tablespoon water Cream yeast and sugar together in a small bowl - add milk, cover and stand in a warm place (eg turn your oven for say, 15 minutes and leave the door ajar with the bowl on the open door) for about 10 minutes or until mixture is frothy. Sift flour and spices into large bowl, rub in butter with fingers. Stir in yeast mixture, egg and sultanas, mix to a soft sticky dough. Cover with a teatowel and stand in a warm place again for about 45 minutes - the dough should double in size. It's quite amazing, really... Punch dough with your fist to take the air out of it. Turn dough onto lightly floured surface, knead for about 5 minutes. The dough should be smooth, plus this is quite a therapeutic experience. (call me strange...) Divide dough into 16 pieces and knead each one into a ball. Place balls into greased 23cm square slab pan. Cover and stand in a warm place (again....) for 10 minutes or until the buns have risen to the top of the pan. Mix paste ingredients together and pipe crosses onto the buns. Bake in a hot oven (240 deg - slightly less if fan forced) for about 20 minutes. Once buns are cooked, combine glaze ingredients and brush across top. You can also use warmed apricot jam for this part of the recipe. NOTE: Fresh yeast can be bought from your local baker - even places like Bakers Delight and Brumby's can help. You will instantly taste the difference as the yeasty flavour is still very present with home cooked bread items. If savoury is more to your liking, check out George Calombaris' website which has a great recipe for Dolomades. Alternatively, head to the Prahran Market and visit Chaso's Gourmet Deli (Stall 705) in the Deli Hall - they, without doubt, sell the BEST dolomades in Melbourne. Warm them gently and enjoy. The flavour is sublime....! Happy Easter Everyone!

Loving Cafes that are Mixing Things Up!

My favourite meal of the day would have to be breakfast, but not too early! The great thing about 'brekky' is that it can be savoury or sweet, just depending on your mood. No other meal gets away with having such a great choice of 'mains' that satisfy either way you feel.

My new favourite spot is Pope Joan, a cafe born in a rather uninspiring area of Nicholson Street in East Brunswick. When I've mentioned to people where it's location is at, they look at me rather quizzical as there's not much around. In fact, there's an ironworks place next door so you could be forgiven for missing it.

I dined there again the other day (for brekky - but at 12 midday - c'mon, it was Sunday!!!) and was pleasantly surprised to see something completely different on the plate of my dining companion. When I enquired as to what it was, I had to ask twice and even verify the spelling with a return phone call the next day. Have you ever heard of purslane?

No, neither had I so I did what we now all take for granted - I 'googled' it.

Purslane is an annual succulent from the Portulacaceae family. I remember having Portulaca growing in my garden at home when I was young. And I was even more surprised (morphic resonance some would call it) when I walked past a garden bed at the back of my work building and noticed purslane growing almost as a weed in between some of the larger plants.

Purslane can be used fresh as a salad base, stir fried, or cooked like spinach, and because of its thickening quality it is also suitable for soups and stews. In fact, Australian Aborigines use the seeds in their own food preparation. On the other side of the world, Greeks fry the leaves and stems and mix them up with feta cheese, tomato, onion, garlic, oregano and olive oil. YUM!

Pope Joan had it as an added extra in their scrambled eggs dish, mixing it up with feta, tomatoes and something else that was green (can't remember). I nibbled on a bit on its own to see what the flavour was like, and it was quite fresh on the palate. Enough for me to check things out further and discover that purslane contains more omega-3 fatty acids (normally found prominently in fish and flax seeds) than any other leafy vegetable plant! Wow! It also contains vitamin A, vitamin C, vitamin B and carotenoids along with magnesium, calcium, potassium and iron.

That's enough........go and get yourself some purslane from your local nursery and include a pot in your herb/vegie patch. You can go wrong.

Dining Subversively....

It is not often that we can commit to something a year in advance. Life is busy, things get in the way. Often we don't know where we are going to be one week from the next.

And yet, a year ago I knew that on the first weekend of March in 2011, I would be sitting under the most majestic of fig trees on the Mornington Peninsula, enjoying a wonderful afternoon of food and wine. Not a bad thing to commit to, me thinks!

After a week of not so great weather - us Melburnians thought autumn had well and truly arrived - the weekend started with absolute pomp: blue skies from horizon to horizon and the opportunity of enjoying the last of the summer sun was beckoning.

Heronswood at Dromana was our destination, a fabulous home (c. 1871) and stunning garden with so much history and grandeur. The owners of the property open their private garden once a year to host two lunches in conjunction with the Melbourne Food and Wine Festival. And it's a lunch about returning to the origins when quality, flavour, locality and seasonality counted for so much.

What better way to start the occasion with a refreshing drink on the lawn under the stunning desert ash. Champagne charged with cloves and spiced cherries - deliciously aromatic, or perhaps gently crushed lemon mint and strawberries in lemonade. Oh so refreshing...

After a stroll around one of the property's vegetable gardens, it was time to indulge in an afternoon of local produce, as dishes designed for sharing, were presented across the tables. What would come next, we all wondered, as wait staff disappeared then reappeared with more platters of delights.

From local marinaded olives, home pickled cucumbers, gorgeous, plump mussels farmed 'just up the road' through to roasted vegetables, golden beets, plain, simple vine ripened tomatoes and figs with pancetta, this was 'antipasto' at its best. A loaf of bread was passed around the table as we each took turns at tearing a piece - very medieval indeed but any other way seemed inappropriate!

The introduction of a warm zucchini and goats cheese tart changed the complexity of our palates and prepared us for the amazing lamb that was about to follow. Slow cooked for over two hours, the shoulder cut of meat had been drenched in homemade tomato jam and the flavours had worked their way through the meat perfectly. Served on a bed of creamy mash with the most incredible side of blanched beans, we were all in the comfort food zone. Remember, this was as much about the quality of the ingredients as it was about the cooking!

Some time out now, as we heard from Rita Erlich, a prominent food writer, cook and traveller, who encouraged us to 'do this every weekend!' That wholesome activity of enjoying quality food (and wine) in the company of good people is not a hard thing to achieve. Also understanding where our food comes from allows us to appreciate what we eat, and when we eat it too.

Now, back to the food....

Dessert wasn't far away and an old fashioned serving of baked quince with a modern twist of lavender and honey icecream really did cap of the most marvellous of meals.

This feast was as much about the producers as it was about the produce. Can I make it three years in a row???

Official Launch - Welcome to my Blog!

Hello! Welcome to Food Fossicker. A blog about everyday, accessible food.

My initial blog roll is a sample of the types of stories I hope to bring you as my blog evolves over the coming months.

Your feedback is welcomed as is your participation in following me on my journey. Food is to be shared and enjoyed! And here's an opportunity to do just that.

Let's get Fossicking!!!

Passato! Passato! Passato!

Sounds more punchy than Tomato Pureed ! Tomato Pureed ! Tomato Pureed ! doesn't it!?

My recent visit to Mediterranean Wholesale Supermarket, during which I discovered smoked fish, was actually a visit to find tinned tomatoes. And this warehouse style shop has every Italian staple you could expect, plus more.

The isle of tomato based products needed some time to navigate my way through and it seems that tomato puree is just as important to your Italian cooking supplies as tinned tomatoes. The beauty of passato is that all the hard work is done for you and you have a ready made tomato product that doesn't need straining or any additional assistance. Sometimes tinned tomatoes are great for pasta sauces as the whole tomatoes when broken up still provide texture to your dish.

Needless to say, I walked out with passato instead of tinned tomatoes.

Pureed tomato, as the name suggests are smooth, almost like a soup. Passato suits a range of dishes, not just pasta sauces. In fact, my friend Jen and I went to the Queen Vic Markets this morning and on her shopping list were ingredients for making a duck ragout (which included the addition of passato). I've also used it in soups, risottos and casserole type dishes. Here's a fabulous soup recipe, just in time for the cooler months ahead!

Very Addictive Chilli Bean and Chickpea Soup

1/4 cup olive oil
3 large onions, finely diced
3 cloves garlic, finely chopped
2 tablespoons tomato paste
1 tablespoon ground cummin
1 tablespoon chilli powder
1 tablespoon Dijon mustard
1 large stalk celery, finely chopped
2 carrots, finely diced
1 large red pepper, diced
3 large ripe tomatoes, seeded and chopped
1 teaspoon chopped thyme
1.5 litres passato
1/4 cup burghul
1 x 420g tin of chickpeas, drained
1 x 420g tin of kidney beans, not drained
juice of 1 lemon
1/2 teaspoon Tabasco
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Measure ALL ingredients first. The list is quite long so getting this out of the way first up is the best place to start.
Warm the oil, then add the onion and garlic. Cook until golden, around 8 minutes
Scoop in the tomato paste and cook for a further minute.
Stir in the celery, carrots, peppers, tomatoes and thyme and coat with wet mixture.
Mix in ALL remaining ingredients and bring the mixure to the boil.
Stir occasionally so the burghul doesn't stick. Reduce the heat and simmer/boil for 30 minutes.
Now you are ready to rock n' roll. Serve with yoghurt, crusty bread and maybe some smoked paprika on the top! YUM!!

Greening your Life!

If you are like me, you watch what you eat, live a little to excess occasionally and then try and get back on track to make up for life's indulgences.

I recently became aware of the acid/alkaline make up of food and was surprised to learn how many foods we eat, that we think are good for us are in actual fact turned to acidic content within our body. For example, lemons are alkaline to our systems and yet milk is acidic! It's almost to the point where you can actually be too obsessed with what you eat for fear of doing the wrong thing by your body. The addition of so many food additives these days is another area for concern but we will leave that alone for the moment.

Browsing through a health food store, not looking for anything in particular, I came across a supplement that could be making the difference to my life. Lately I have been very well (all things considered), I haven't had a cold for well over a year, I've stopped drinking coffee which means I'm relying on my body's natural ability to 'wake up', and I'm sleeping much better.

So, what's different in my life? Called simple Alkaline Super Foods, I've been taking this fine, green powder which is made up of certified organic barley grass, wheat grass and alfalfa leaf. A power punch of nature's green eatible goodness!!!!!

The nutritional information section on the jar reads more like the credits at the end of the movie. Everything is covered!!!! It's quite amazing....vitamins, minerals, amino acids - the list is comprehensive.

Designed to boost your immune system, offer enhanced energy levels and have you feeling fabulous, this fully Australian product is definitely worth having a look at. Unlike many supplements, it's actually quite pleasant to take (I add it to juice in the morning) and reminds me of cut grass - not that I have even eaten cut grass.....

I don't have it, but you can also purchase an alkaline focused cookbook from the same company. Some great and simple recipes that look tasty and filling.

Live a little, like Princess Mary

We all fell in love with Denmark when our own Mary became the Crown Princess to the Danish Monarch. Denmark forms part of Scandinavia, and this Nordic part of the world conjers up images of rather attractive looking men, cyprus trees, fjords, open spaces and lots of snow.

From a culinary perspective, Scandinavian food is poised to be the next big thing on our plates if we follow the trends coming out of the UK. In fact, the Danish restauarant Noma recently was named best restaurant in the world!

Traditional staples such as smoked fish are becoming more widely available so now is the perfect time to start experimenting. In fact, my fossicking today found me in the Mediterranean Wholesale Supermarket on Sydney Road, Brunswick. What a place that is! More about it soon. At the back of the shop I found freshly smoked herring and baccala which is simply dried cod. So, it's true. Northern Europe is infiltrating our culinary ways.


Australia has some of the best seafood in the world so why not indulge in some smoked trout the next time you are thinking fish. Smoked trout is readily available and can be experienced as a dip or works particularly well as an addition to salads. Perhaps try a smoked trout nicoise salad. Or if something warm is more your liking, this angel hair pasta recipe combines rocket, chilli and lemon. A great combo!

Scandinavia is a 'must see' region of the world! Check out this amazing food inspired journey to Denmark, Norway and Sweden being hosted by Food and Wine Travel.

Lemon Verbena and Mint - my new drink of choice.

Trying to wean oneself off coffee can be a challening feat! In Melbourne, we are spoilt for choice when it comes to coffee roasters with such a variety of blends available, including organic, fair trade and single origin. I am sure this applies to most parts of Australia - we have become a caffeine driven society.

So, the challenge for me is to find something that I enjoy drinking that is a variation to green tea which sometimes just doesn't hit the spot.

I visited Pope Joan on the weekend, a cafe in East Brunswick that is a fairly new edition to the scene in Melbourne. I was excited to see, to complete the offering of standard teas and coffees, the inclusion of lemon verbena and mint so my tastebuds ordered without much to do.

What a lovely, sublte, lemon flavour and well complemented by the mint! And unlike lemongrass (and ginger) tea, lemon verbena tends to hold its flavour when heated so it is well suited to a range of kitchen delights, not just a warm drink.

Because lemon verbena is a deciduous plant (with origins in South America) it is at its best during the warmer months. However, the leaves can be dried, not dissimilar to normal tea leaves which means there's no risk of a lack of supply during the cooler months, when a warm cuppa really hits the spot.

Check out the herb and vegetable section of your local nursery and start growing this marvellous plant that offers an attractive and perfumed addition to your garden or pot plant collection.

Figs, Golden Shallots and Tomatoes - what a combination!!!

The first local flush of the heavenly fig is upon us now, a teaser for the main and some say better harvest, which should occur in March. Even more than other fruit, figs need to be picked ripe and are particularly delicate, prone to damage from birds, rain and handling, hence the price tag they command. Pair with good quality local prosciutto (as mentioned in my article on rocket), ricotta or goat curd and honey for luscious simplicity. The fig is so versatile, it can be eaten as an entree or as a dessert.

Don’t overlook the chance of trying golden shallots. They’re slightly sweet and yet still pungent and flavoursome. Being small in size has the advantage of minimising waste. A classic onion tart is an ideal use for the allium; soups, salads, potato dishes, roasts and casseroles are also enhanced by golden shallots.


Finally,
After a very late start to the season, tomatoes are starting to appear in markets. While some local growers have lost crops, others may benefit from the longer ripening with a deeper complexity of flavour. Salsas, salads, sandwiches, bruschetta, paella, jams, chutneys, relishes, passata, ketchup ... the possibilities are endless.

What is Rocket?

Well, it's actually spelt roquette which would make you think that it perhaps has French origins.

But, for the purposes of keeping our tastebuds entertained, rocket is a peppery alternative to lettuce and contains a variety of flavours, textures and colours. Quite a refreshing combination!

Wild Roquette has been around since Roman times and was considered an aphrodisiac! Quick, get me a bag of the stuff!!!!

It has a nutty and aromatic flavour with a little heat to finish. Wild Rocket is rich in Vitamin C and Iron and could be used in Pesto or for a pizza topping as well as a flavoured addition to salad. The interesting thing about rocket, unlike lettuce, is that is can be wilted down in such things as risottos and still retain and flavour and enjoyment.

One of my favourite recipes with rocket is to serve it with fresh figs (stuffed with goats chevre & wrapped in procuitto) that have been gently heated in the oven for around 20 minutes. The rocket acts as a side accompaniment and is drizzled with a balsamic and olive oil dressing. This is really quite heavenly and with figs almost in season (at a reasonable price), there's no excuse for not trying....

What I did on the weekend......

After the torrential rain on Friday night, Melbourne woken a little soggy on Saturday morning with the air quite cool given we are in summer!

Weather like this reminds me of days when I was young when you were stuck inside and a little bored. The thought of pikelets with golden syrup was on my mind so I got cookin’ and whipped up a batch.

Half were gone in a flash and boy, they hit the spot. A little trick that I always remember from Mum’s recipe book was to add a teaspoon or so of vinegar to the milk which turns it into ‘make believe’ buttermilk. I used organic apple cider vinegar because of its positive values on the body, although I’m sure the actual feast of pikelets negated this! Anyway, my craving has been happily fulfilled and I get to share this with you.

Here’s the recipe:

1 egg
1 tablespoon of sugar
(Whisk these two together)
1 cup of SR flour
1/2 cup of milk (with a teaspoon of vinegar, of your choice)
(Add these two ingredients to the egg/sugar mix and whisk together)
1 tablespoon of butter (melted)
(Now add this to the batter for a lovely rich and smooth texture)

Cook in a little butter over low/medium heat

EAT WARM!!!!!

Antipasto Revolution

Finally, we are seeing our antipasto meats being packaged the European way. I recently visited La Manna Direct at Essendon and they are selling proscuitto, calabrese and soppressa in handy vaccuum sealed multipacks. Great for picnics and travelling. Also a great way to buy a selection of meats at once without the hassle of waste!

I've just read that Italians make their cured meats in the winter because there's less humidity and less flies!!!! Maybe something worth considering given we have a similar climate here in Australia during our warmer months.

But nonetheless, cured meats certainly add a wonderful flavour to any antipasto mix. I've even seen the Epicurean Centre at Brown Brothers Winery serving up duck proscuitto and salami which they hand make and cure in one of their original wine fermenting rooms.