Kangaroo Pie for Australia Day
As the rain comes bucketing down and even our “Plan B” for Australia Day celebrations are cancelled I comfort myself with the knowledge that this means I can happily lie in bed all day and not feel the least bit guilty.
As we speak it is now 10.25am and I have my computer in bed with me and no intention of moving. My dear husband has bought me my usual breakfast in bed, of a cappuccino, and I have settled in for the day.
Our Australia Day plans have been cancelled for the second time as my friends have been flooded in, their home was to be the venue for our celebrations. Thankfully their home is high and dry, but the access road into the property is underwater.
So alas, all I can do is share pictures of what we are now eating on our own, for a very quiet solo Australia Day.
I love our native Australian flavours so I prepared a Kangaroo Pie with Riberry. The flavour of the pie is rich and meaty, with a fresh, sweet Eucalyptus after taste from the Riberry. The inclusion of a cup of wine gives the pie depth of flavour and the potato layer adds a real comfort food feel. It is perfect for this miserable weather.
Ingredients:
Filling:
1kg Kangaroo Mince
1 cup red wine
1 cup Riberry
1 onion diced
2 cloves garlic grated
2 Tbs sugar
1 cup water
3 t/s cornflour
Mash:
4 medium potatoes
50gm butter
½ cup milk
1 sheet shortcrust pastry
1 sheet puff pastry
Method:
Preheat the oven to 170 degrees
In a large saucepan cook the mince, wine, onion and garlic. Break up any larger pieces of mince as you stir.
Continue to cook until the meat is done. Add the riberries and sugar, cook further until the wine is mostly absorbed.
In a cup make a watery paste with the cornflour and water. Add the liquid to the mince and stir until the mixture thickens slightly and the liquid becomes a gravy. Leave to cool.
Line a pie dish with the shortcrust pastry. Bake the pie shell blind for 20mins or until just golden. Remove the baking beads and cook the base for another 10 minutes taking care not to colour the sides of the pie too much. Remove from the oven and reserve for later use.
Boil the chopped up potatoes. Drain the water and add the milk and butter. Mash until smooth.
To assemble the pie, pour the minced meat into the pie shell and smooth over evenly. Add the layer of mashed potatoes and again smooth the potato over the meat base.
Place the sheet of puff pastry over the pie and trim to size. Add a slit in the centre for the heat to escape.
Bake for 10-15 minutes on 200 degrees until golden.
Serve!
Happy Australia Day everyone, I hope your plans weren’t ruined by the weather.
Australia Day Cake Pop Ups
I don’t know about you but all my original plans for Australia Day have gone out the window. The weather is playing games, and camping on the beach no longer seems like a really good option.
Even with the lousy weather I am always up for an Australia Day BBQ with friends. So the Australia Day celebration has now been relocated to a friend’s hinterland property just outside Coffs Harbour.
Given the weather I have also changed my mind on the menu for the day. I will keep the main event a secret until tomorrow but here is what I thought I would make for the kiddies.
Australia Day White Chocolate Cake Pop Ups! How cool are these!!! Kids can eat them, there is no mess, and they are really easy and fun to make.
You could use any cake recipe for this treat. I like the white chocolate because it is a dense cake and holds together well while you cut it and put it into the cake pop holders.
Ingredients:
250gm butter
190gm white chocolate
2 cups caster sugar
1 cup milk
1 ½ cups plain flour
½ cup SR flour
1 t/s vanilla
2 eggs
Red colouring
Blue colouring
1 ½ tins Betty Croker Vanilla Frosting
Lollies to decorate
Method:
Cover a large baking tray with baking paper.
Preheat the oven to 160 degrees.
In a saucepan melt the butter, sugar and chocolate over a very low heat until just melted.
Remove from the heat and add flour and milk stir until combined and then add the eggs and vanilla.
Divide the mixture in half and separate into to bowls. Add blue colour to one and red to the other. Pour the red mixture into one side of the baking pan and the blue into the other.
Bake for approximately 45 minutes, or until cooked.
Remove the cake from the pan and allow to cool.
Use the cyclinder of a cake pop up to cut circles from the mixture.
Press the cake into the cake pops. Layer the two colours of the cake with a heaped spoonful of frosting in between the colours. Add more frosting and lollies to the top to decorate.
These are so delicious! There is the perfect amount of frosting to cake. I kept mine in the freezer and the coolness of the treat was even better. Plus it travel better as a lunch box treat.
This recipe makes about 20 cake pops
On another note, have you ever been let down by a supplier?
The lollies that I have decorated the cake pops with were originally bought for Christmas. I had a story planned and I was also going to add the red and white ones to gifts I was making. The lollies were ordered and paid for the lollies at the beginning of December. After numerous emails they were finally I received on the 29th December. Naturally at this time they were totally useless to me. I now have three kilograms of jelly beans that I am eating my way through. NOT HAPPY!
The cake pop up cylinders are a similar story. This time the package arrived promptly but one item was missing. I have now been emailing backwards and forwards for over a week with the company not prepared to admit that a mistake may have been made. All this for a $4 item! Seriously, would I lie about something so trivial. I just want to have the item I selected for a story.
Have you had a similar incident? Should I name the companies? I always like to write positive things so I won’t name names, but come on people, customer service please!
Day 3- North Coast Food & Wine Tour
On the road again,
Just can’t wait to get on the road again...
Oh no! I am humming the lyrics to a Willie Nelson song, what has become of me?
If you have just joined me, I am on Day 3 of my road trip with Lorraine from Not Quite Nigella. We have been visiting the Port Macquarie area courtesy of Destination NSW and I have had the privilege of sharing my love of this area with my favourite food and travel writer.
We started our day with a hearty breakfast at the Milkbar Port Macquarie (review to follow) and said our goodbyes to our comfy rooms at the Observatory hotel. The first stop on today’s itinerary was Ricardoes Tomatoes. Ricardoes is a must for families, I have visited previously and picked strawberries with my children so I was excited to be getting a “behind the scenes tour.”
Anthony from Ricardoes explained to us that the business commenced 8 years ago with nothing more than great produce and an honesty box at the end of a dirt driveway. They were hoping to make a bit of extra beer money! Demand for top quality produce has allowed the business to grow beyond recognition. A shop and a cafe have been established and visitors are encouraged to pick their own fresh produce.
We are taken on a tour of the tomato hot houses and are surprised to see tomato bushes at various stages of growth, climbing up a pulley system. I noticed there were quite a number of red tomatoes on the vine;
Anthony explained that the tomatoes are allowed to vine ripened for a superior flavour and nutritional value. Because the customer comes to Ricardoes it is not necessary to pick the tomato earlier to allow for transportation, handling time, and selling time. The tomatoes stay on the vine longer.
Ricardo prides itself on being a “see, touch, taste” experience and conducts free tours at 11.00am each day.
Looking around the shop there is a large range of condiments, sauces, preserves and Jams. We are told that nothing goes to waste in this business.
A local chef by the name of Eric Robinson from “The Other Chef” has established an award winning business creating a beautiful range of products using surplus fresh produce and gorgeous recipes.
It seems only fair given our surroundings that we should lash out and put “The Other Chefs” Jams to the test. We sample the award winning Ricardoes Strawberry Jam with the cafes famous fresh scones and cream. A standard order for the cafe is 12 dozen scones, as these babies have a reputation for being light and airy ,and are very much in demand with the busloads of tourists who stop by.
There is much oohing and aahing as Lorraine and I slurp our way through the deliciously sweet and tangy jam. We both love the chunks of strawberries and the syrupy consistency of the jam, the scone is truly light, airy and buttery, I understand why this is the most popular item on the menu.
Both Lorraine & I are keen to pick some strawberries. We are shown through to the strawberry igloos. I am instantly in awe of all the cute little red strawberries growing! They look nothing like my pathetic little plants at home. Each plant has plump ripe strawberries ready for picking.
We encouraged to “pick and try” the strawberries. They are so sweet and juicy, we fill a bucket each in no time, although I have to admit I was putting one in my mouth for everyone that made it to the bucket.
We are on a tight schedule so we say our goodbyes and are given the most generous box of goodies which contains beautiful ripe tomatoes, condiments and preserves.
We check our itinerary and find that our next stop is the Gaian Poultry and Game Farm.
As wives I think we all try hard to please our husbands; however I am sure there are not too many of us that would start a free range, organic menagerie to cater to their husband desire for fresh delicacies such as Muscovy duck and suckling pig.
Beth McMillan credits her husband’s love of natural product for the families move into organic farming. What started as livestock for “personal use only” has developed over the last two years into a niche business. The farm supplies top restaurants and providores in Sydney and our local Mid North Coast Area.
If you have ever had a delicious duck at Berta in Surry Hills, Rockpool, Bells at Killcare or Fiasco Bar & Ristorante in Coffs Harbour the chances are you have enjoyed one of Beth’s pasture raised animals.
The farm is a family affair with each member having their own area of interest. Eldest son Zane saw a gap in the market for rabbits and is now responsible for breeding and supplying this very popular product to wholesale merchants.
The property is chemical free and raises its chickens, Peking and Muscovy ducks in large enclosures. Beth explained that it takes five months for the Muscovy duck to get to a salable age so a lot time and care has gone into the animal before it reaches the table. Conversely the Peking duck reaches its maturity at only 8 weeks age and this is reflected in the cost to consumers.
Indian Runner Ducks and Araucana Chickens are bred on the farm for their eggs. The Araucana Chicken has a distinctive blue egg. The farm also keeps a stock of Guinea Fowl which are available all year round from Hudson Meats in Sydney.
Can anyone tell me what delicious succulent meat I am missing? Could it be suckling pig? Don’t worry Gaian Poultry and game has this delicacy covered too. They are members of the Rare Breeds Association and keep the Wessex Saddleback Pig. This breed is seen to be an excellent eating animal and is very popular amongst the Sydney restaurants.
If you would like to sample organic free range product from Gaian Poultry and Game you can visit the restaurants mentioned in the story or purchase your own from the suppliers at the end of the story. Beth has given me some amazing Muscovy Duck recipes which I will be reproducing shortly for readers. Have a guess who fell in love with Beth's baby Chihuahua, Coco.
Back on the Highway, Lorraine and I are feeling a little hungry... hehe, just joking. We are feeling rather full, but since we are driving by an Aussie institution we feel we owe it to ourselves to stop.
We were heading through the town of Frederickton when we spot the ever kitsch statue of Marilyn Munroe signalling the famous,”Freddos Pies”. As always it is a tourist attraction unto itself and there are cars and trucks pulled up on the highway everywhere!
Freddos has 160 different pie recipes and make at least 50 different varieties daily. I have tried numerous Freddos pies in the past but I usually favour the more unusual varities with a hefty serve of potato and mushy peas.
Inside the aroma of pastry is intoxicating, but we are on our way to lunch in Nambucca so we allow ourselves to share just one pie. Lorraine chooses the crocodile pie, which comes with a CR in pastry on the lid.
The pastry is lovely and crisp and Lorraine peels open the pie to reveal the creamy interior.
Freddos Pies is located on the highway at Fredrickton.
Back in the car, we continue on our way to the Jaaning Tree in Nambucca for lunch. Our delicious lunch and review can be found at the link above, but I will leave you with this image.
Perhaps we took a little long over lunch, should I blame good company, great atmosphere, gorgeous food or the most magnificent outlook... I am sure it was a combination of all these factors. We were due to check into to Saltwater on the beach at Emerald Beach by 4.00pm for the Annual Signature Dish Dinner at 6.00pm. We were never going to make it by four but we figured as long as we made it before six we would be okay.
We arrived at Saltwater on the Beach with about an hour to settle in, soak up the gorgeous view of the ocean and get ready for another gorgeous meal.
Saltwater on the Beach is the most ideally located beach house. It is situated across the road from a safe swimming beach and popular surf spot. The accommodation is a three bedroom modern house with all the comforts of home. It would suit a family, or perhaps even three couples wanting a holiday at the beach.
Saltwater Restaurant is located downstairs from the accommodation so rest assured breakfast and a good strong coffee is just a shout away too.
We are at Emerald Beach to experience local chef Dustin Bowie Fords winning entry to the 2010 Signature Dish Awards. Saltwater Restaurant is playing host to the event, and I am very excited to be participating in such an important event for the Coffs Coast and food tourism.
Stay tune, more delicious food to follow....
Julie from Gourmet Getaways would like to thank Lorraine from Not Quite Nigella, Tourism NSW and Destination NSW for hosting this getaway.
Stockist of Gaian Poultry & Game
Essential Ingredient
1/1 Harbour Dr
Coffs Harbour NSW 2450
(02) 6651 1770
Gourmand Ingredients
3/ 41 Short St
Port Macquarie NSW 2444
(02) 6584 6268
http://www.gourmandingredients.com.au/
Bellingen Butcher
72 Hyde Street
Bellingen NSW 2454
(02) 6655 1132
Port Forshore Market on the 2nd Saturday of month
Wauchope Farmer's Market on the 4th Saturday of month.
Swansea Butcher
6/206 Pacific Highway
Swansea
(02) 4971 4799
Gresford Meats
44 Park Street
East Gresford
(02) 4938 9710
Hudson Meats
410 Crown Street
Surry Hills
(02) 9332 4454
Grass Roots Urban Butcher
101 New South Head Road
Vaucluse NSW 2030
(02) 9337 3063
Happy Chinese New Year - Roast Chinese Duck
Happy Chinese New Year!
We are now in the year of the Dragon according to the Chinese calendar. This is the most powerful of the Chinese signs, and symbolises strength and good fortune. Chinese New Year is a time of celebration and feasting. Our family is very fortunate to be hosting a Chinese student by the name of Jing Yuan Chun. Chun has prepared a special celebration dish for us which her family usually eat on special occasions.
Chun says that she has never prepared this dish before but she has seen it being made. Like most Chinese families they will usually eat this meal in a restaurant, as Chinese households do not usually have an oven.
For dinner tonight we have our family, my mum and Jiang chao (kaka), Chun’s boyfriend all joining us for dinner so we have be prepared two ducks for the meal. Chun has been demonstrating the technique on the first duck; I have been diligently taking notes and preparing the second duck as per her instructions.
Ingredients:
1 Duck
1 T/s salt
1 tsp Szechuan pepper (sweet)
3 star anise
½ t/s ground cinnamon
¾ ts ground ginger
1 green shallot sliced length ways
1/3 cup soy sauce
1/3 cup light soy sauce
1/3 cup Chinese rice wine
Basting Sauce:
¼ cup white vinegar
½ cup honey
Serving Suggestions:
5 potatoes sliced
Cucumber
Kechup Manis
Soft Burrito
Method:
Dry the duck with a paper towel. Rub salt all over the duck.
In a mortar a pestle, pound the star anise and szechuan pepper roughly, set aside.
Mix the soy sauce and rice wine in a bowl and add all the spices include the star anise mixture. Add the sliced shallot.
Place the duck in a bowl and pour the marinade over.
Ensure all the duck is covered with the marinade. Cover the duck with plastic wrap and refrigerate overnight, turn the duck periodically.
Next day prior to cooking, remove the duck from the marinade. Dispose of the marinade and allow the duck to air dry.
To make the basting liquid combine the honey and vinegar and allow to stand.
Once the duck is completely dry baste the bird in the sauce.
Ensure that all areas are completely covered in the sauce. Continue to sit the duck on the bench so that the basting liquid will dry.
Once the basting liquid has dried on the duck wrap the drumstick and wings in foil to prevent burning.
Preheat the oven to 160 degrees.
Slice the potato into ¾ cm thick rounds and place in a layer on a covered baking tray. Add the duck to the potato layer.
Cook the duck for 1 hour. Half way through the cooking time remove the duck from the oven and repeat the basting process. The duck must again be completely dry prior to entering the oven.
Once the second 30 minutes cooking period has elapsed remove the duck and baste again using the same drying process. Increase the oven temperature to 220 degrees and cook for a further 15minutes to crisp the skin.
I can't tell you how amazing the kitchen smelled whilst the duck was cooking. The aroma was of a rich star anise and sweet honey sauce.
The duck was served with sliced crunchy cucumber from my garden a sweet soy sauce and potato which had been roasted with the duck. These fillings combined with the duck in a warmed flat bread as a delicious rich sweet parcel.
The duck itself had a sweet and salty crisp skin with the delicious after taste on Star Anise and Ginger. The duck flesh was very moist, sweet and succulent. Chun explained that because duck is a sweet meat the accompaniments should always be sweet to compliment the flavour.
It was such an amazing meal, I am so grateful to Chun for sharing this feast with us and giving us the opportunity to learn more about the food she enjoys in China and how she celebrate the important days in her culture.
I was surprised to learn that because Chun and her boyfriend were both born in the year of the Dragon that the coming year was supposed to be fraught with danger and obstacles which would need to be overcome. Chuns father is very concerned that she is out of the country for this inauspicious year. KaKa explained that the repeated year can be very difficult.
I am looking forward to sharing our Australia day with Chun and Kaka. Although China having a history which span over 5000 years old, kind of makes Australia look like an infant by comparison :)
So tell me readers do you join in celebrations from other cultures such as Bastille Day for the French, thanksgiving for the Americans or perhaps St Patrick's Day?
Milkbar -Port Macquarie
Milkbar Town Beach
2/38 William St,
Port Macquarie NSW 2444
It’s day 3 of my road trip with Lorraine from Not Quite Nigella. We have been on a really tight schedule with early starts, late nights and very little time for writing. I now have a backlog of about five stories from our Port Macquarie trip so far and my head is spinning trying to keep facts straight, (even with copious notes and memory cards full of photos). I am really impressed by how methodical and professional Lorraine is at handling the stories at hand.
Yesterday I didn’t finish writing and editing photos until about 1.00am, and I had only just managed to finish day 1 of our adventure! I was fairly confident Lorraine would be up to date and sure enough when we met for breakfast at the Milkbar, she announced that she had a clean slate and was ready for a new day of eating, meeting producers and restaurateurs.
The Milkbar is located on the ground floor of The Observatory Hotel and has a strong local following. When we arrive it is already quite busy, so we quickly grab a table outside in the sun and peruse the blackboard menu.
The menu is simple with just a few choices, but there are quite a number of dishes which take my fancy.
Naturally after such a late night I needed to start my day with a good strong coffee. I am pleased to say they make a fantastic cappuccino and before too long my eyes are opening as required.
Lorraine gave up her usual tea to try the cafes chai, and then we were then ready to make our breakfast selections.
For me I couldn’t go past the French Toast w sweet ricotta, marinated figs, strawberries and maple syrup.
Lorraine chose the Milkbar Breakie which is baked eggs, served with basil tomatoes, mushroom, spinach and toasted sourdough, we added a serve of bacon to the dish for good measure. After all, we had another big day ahead of us and we wouldn’t want to get hungry.
We noticed that the Milkbar keeps a lovely range of organic wood fired sourdoughs, including a delicious fruit and nut loaf which I have tried previously and loved.
The emphasis here seems to be on fresh, local food with homemade treats.
We had a wander around the lovely fresh food items whilst breakfast was being prepared and found that the Fruit loaf Lorraine had been eyeing loving was available at the cafe as a breakfast item.
We decided it may be easier to try the sourdough at the cafe rather than try and take a loaf home for later. So we added a serve of the Organic Fruit and Macadamia Sourdough toasted with Apricot & Vanilla Jam to our breakfast order.
Whilst at the counter the caramel tart which we had both already photographed was also calling out for attention, that too was ordered and we sat down as the first of our breakfast items arrived.
It was all so delicious! For two petite girls I am proud to say we demolished the breakfast like we had never eat before. I loved the fat little pan fried button mushrooms, and the basil cherry tomatoes. The French toast was covered in copious quantities of sweet strawberries and I could have happily drunk the maple syrup. Best of all, the caramel tart tasted exactly like my mother version... and my mum makes the best caramel tarts.
After a gorgeous hearty breakfast I was ready to go back upstairs to our room at the Observatory Hotel and nap!
...but alas, as we all know there is no rest for the wicked and we had a Mid North Coast Food Tour to continue.... stay tuned there is more to come!
Opening hours are:
Mon-Fri 7.30am - 3pm (breakfast till 11, lunch 12noon -
2.30pm)
Sat-Sun 7.30am - 12noon
Make sure to reserve a table as this is a very popular place during the rush hours Ph: (02) 6583 2700
Gourmet Getaways was a guest of the Observatory Hotel and Destination NSW.
Australia Day & Cheesymite Scrolls for the Kids
Australia Day is just around the corner! What are your plans for this wonderful public holiday?
Thanks to the generosity of the lovely people at Bakers Delight I was given the opportunity to select some of their delicious products to take home and try.
I decided to embrace the “Aussie Day” spirit and chose the “Cheesymite Scroll”. They are one of my favourite Bakers Delight products for the kids.
If you haven’t sampled one before imagine Bakers Delight dough, spread with just the right amount of Vegemite and a generous amount of cheese. The dough is then rolled up and baked to a delicious golden finish. The taste is so much better than any cheese and vegemite sandwich. The bread is so light and fluffy and the cheese perfectly melded with the vegemite.
What could be more Australian than a “Cheesymite Scroll”?
The perfect Australia Day kid’s food!
Bakers delight have been baking this very Aussie combination for 31 years now, and the Australian public just love them. As a way of thanking customers Bakers Delight will be giving away fresh baked mini Cheesymite Scrolls to customers on 26 January.
The offer is available at all 614 Bakers Delight bakeries across the country. Bakers will be getting up extra early on the 26 January to bake fresh from scratch the Mini Cheesymite Scrolls. It is expected that over 250,000 customers will enjoy this free treat on Australia Day.
I know whatever we do on Australia Day it will include a Cheesymite Scroll for the kiddies, they are always a favourite!
So readers tell me what is your favourite Baker’s Delight product?
Will you be grabbing some “Cheesymite Scrolls” for the kids this
Australia Day?
Monkey Forest -Ubud Bali
What is there to do in Bali when you have eaten your fill of delicious Balinese food and you need to fill in a few hours while you regain your appetite for the next feast?
Mr GG and I decided to hop on some vespers and head off to “Monkey Forest”. If vespers aren’t your thing, there is any number of drivers ready to show you around for the same price as a bin tang or two.
Monkey Forest is located in Padangtegal a little village which is very close to Ubud, at the end of Monkey Forest Rd. It is quiet and tranquil and very different from the busy streets we had just come from in Ubud. The sanctuary is home to in excess of 500 monkeys commonly known as long-tailed macaques.
The Monkey Forest of Padangtegal is a sacred Balinese Hindu site, and as such makes for a nice peaceful stroll.
Each of the monkeys had very distinct personality, there were show offs and bossy ones, gentle ones. I had a monkey climb up my leg and try to pick my pocket!! Their traits were all so human like it was uncanny.
We were warned that the monkeys whilst gorgeously cute can get quite aggressive when it comes to matters of food. Although you are permitted to feed the monkeys we decided not to take in any bananas as I had visions of being chased by a troop of angry monkeys. As it was I managed to make a few a little cranky , by taking their photo!
I did love the gorgeous family groups with little newborn monkeys and toddlers all clinging together. This is such an adorable scene... although mummy monkey looks tired :(
During this stay in Bali we have learnt a lot more about the culture and beliefs of the Balinese people. Balinese Hinduism is unique in that they combine aspects of Animism, Ancestor Worship, (or Bali Aga meaning original Balinese belief) Buddhism, and Hinduism to form a very distinct belief structure.
The Balinese believe that prosperity is associated with the relationship that exists between the living and the dead (prosperity is something that can only be achieved through intense worship and obtainment of blessings from ancestors). Animism represents the belief that inanimate objects and other elements of the natural landscape can possess souls which can help as well as hinder human efforts on Earth.
Many Balinese believe that ravines and forested areas are particularly notorious for harbouring human and animal spirits. Monkey forest has a beautiful lush forest, deep ravine and stream which is why the site is considered to be sacred.
The structures in Monkey forest which appear to be very old, are sometimes in reality only several years old. The original structures may be quite old, but renovations are needed constantly because the soft volcanic rock, which has historically been utilized in temple construction, tends to rapidly deteriorate in Bali's tropical climate.
The bathing temple and main temples are both maintained and utilized for important religious ceremonies in the Balinese calendar.
The monkey forest was a great experience, the monkeys were so cute! Our Gourmet Getaways April Food Safari includes children over five years so this will be one of the places on our itinerary.
After our tranquil stroll we were ready to get back on the vespers and find some more delicious food. It still wasn’t really a meal time so we decided to just chose a few snack items at the Warung Ubud (translates to Ubud Kitchen)
I chose a light snack of Vietnamese Rice Paper Rolls with dipping sauce whilst husband found he couldn’t go past a double hit of deep fried goodness. Mr GG ordered Spring Rolls with a dessert of Chocolate Banana Spring Rolls. Both were deliciously crispy.
The winner naturally was the deep fried spring roll encased banana with delicious chocolate sauce.
We relaxed some more, sitting on the bamboo covered floor with cushions and watching the traffic pass by the verandah. If you look really carefully at the start of the video you can see a cow being walked down the street.
Everyone will be pleased to know that despite the rice paper roll being soaked in water and full of uncooked salad items, neither of us were any worse for the experience. Proving again what I have noticed in recent years, the hygiene and food handling in Bali has made huge improvements. We ate any food from any food outlet and no Bali Belly!
Mouse Burger with Squeaky Fries
When chef Joel McCulla from Zulu’s Restaurant in Coffs Harbour asked me to be a party to the creation of a new dish there is was an overwhelming mixture of feelings on my behalf. Naturally I was honoured and excited, there was a huge amount of curiosity, but I have to say there was an aspect of apprehension.
There is no doubting that Joel is an excellent chef with a talent for creating amazing food but there is another side to this chef, his alter ego is that of a mad scientist, with perhaps a slight sadistic slant. My thoughts went to the various Heston style dishes we have eaten as a guest in the restaurant, I wondered how he would shock the senses with this new dish.
I jumped at the invitation without so much as a second thought. Even when Joel started talking about the menu idea I have to say my mind had already skipped ahead to the story I would write. I barely took in the title “Mouse Burger with Squeaky Fries.” I did wonder in passing how he would create a burger that resembled a mouse and what squeaky fries could mean, but that was the extent of my ponderings, I was committed to the adventure.
After a few emails to arrange a date for this experiment it started to become apparent that the mouse burger was not just an unusually small burger, or a burger which looked like a mouse, but was a burger made from mice!
To say that I immediately regretted my enthusiasm is not an understatement. I honestly didn’t know whether Joel was seriously going to make me eat a rodent or whether this was all part of his sick sense of humour. Perhaps it would be an eleventh hour trick, and once I tried it he would announce that it was some regular form of meat??
When I arrived in the kitchen Joel was hard at work preparing the making for what looked like a very regular burger. I was anxious to have my mind put at ease so I ask him some questions about the various components of the dish which were busy bubbling away on the hotplate.
Mentally I had come to terms with the possibility that I may be eating a totally unacceptable form of meat. I kept reminding myself that Andrew Zimmerman had eaten far worse on his show “Bizarre Foods” and he had survived to date. I did however hope that this rationalising would not be necessary.
Sitting on a plate were three cute little knot rolls which Joel explained he had baked earlier. On the gas was a delicious smelling stock, I asked him what he was using to make the stock he named off the vegetables and herbs with the final ingredient being the carcasses left over from filleting five mice! There it was, we were eating mice, there was no longer any question!
Joel explained that the mice he was using in the dish were not caught locally, but were actually bred for consumption. My moment of relief was short lived however, as he went on to explain that these mice had been destined to be pet food for someone’s snake! Apparently this was however positive because it meant they were bred in captivity and killed without chemicals. Joel seemed to be confident in the safety aspect of eating the mice, and I was very confident that if anyone could make a mouse taste good it would be this chef so I was prepared to put my concerns aside and continue on with this adventure.
Step one in making a mouse burger. Once you have acquired the mice you must first gut, skin and fillet the rodents. Thankfully I wasn’t a part of this process as Joel had kindly completed that step prior to my arrival.
Next the rodents were very finely diced into a minced meat. I was quite impressed with Joel’s knife skills and before very long there was a little pinch bowl of very moist sticky looking minced meat.
Next Joel finely diced some ecshalot and added it to the mice mince with some secret seasoning.
The mince was then formed into a miniature burger and allowed to stand in the fridge to take shape. It is surprising that five mice condense down to just one miniature patties. He commented that the dish could never actually go on the menu as he had costed this entree sized burger at around $90 due to the preparation time involved in dealing with such a small animal.
I didn’t have the heart to tell him that perhaps that wasn’t the only reason why it wouldn’t make the menu.
Watching the burger take shape I was beginning to gain confidence in the flavours and meal that would be presented. Joel prepared a delicious white chocolate & lime aioli using the most fragrant cocoa butter. He firstly added whole garlic cloves to the butter and allowed them to infused whilst the butter was heated in the oven. The cocoa butter was them used with the lime to form the aioli
Next the mouse stock was strained and further reduced to form a demi glaze for serving with the burger. We both sampled the sauce and found that it was really tasty, rather a lot like oxtail soup. What a relief, it wasn't the least bit rodenty but it still had a real meaty full flavour, quite delicious!
The tails which had formed part of the stock were reserved for the final presentation. Joel’s plan was to fry off the tails in the hope that they would achieve a crisp finish.
I have to say that I knew I would have to draw the line at munching on the mice’s tail. Perhaps I may have been able to be convinced? We will never know because once Joel described the tail as kind of chewy and cartilagey the mental struggle was over for me, no mice tails.
A burger is not a burger without onion rings and salad, so Joel set to work preparing the burger fillings. Everything was cut with absolute precision for these “mini mouse” burgers.
Joel shredded the capsicum and trimmed the lettuce so that it would fit neatly on the little buns. The buns were first smeared with the lime aioli and then the salad was added.
Whilst the burger patty was being grilled Joel went to work to prepare the squeaky fries. These were to be made from squeaky cheese ie: Haloumi cut in slices to resemble thick cut chips. The haloumi was seasoned and fried ready for serving.
The meal was coming together nicely and it was looking rather delicious. Periodically I would be shocked back into the reality by the sight of a tail but for the most part I kept forgetting that this very regular looking burger was anything but the norm.
The bun was topped with the “Pièce de résistance” five little mice made into one miniature meat patty. The onion rings aka fried eschalots were added to the top and the burger was ready for service.
Now I know that it is usually a case of ladies before gentlemen, but in this case there was no way I was taking a mouthful until Joel had done so first. I may have been committed to the experiment, but self preservation meant that I still wanted to see the chef eat first.
I had visions of being a child again and being tricked into eating something gross, only to have that peer say “haha, I didn’t really eat mine”
It was no trick however! Joel cut the burger in half and took the first mouthful. He looked thoughtfully and nodded. I took my first tentative bite. I chew and enjoyed the flavours. The meat was very moist, and had a tender melt in your mouth texture. I hate to be the one to compare mouse to wagyu but the complete lack of chewniess in the meat took my mind to this style of meat.
The lime aioli gave the burger a really nice creamy, musky citrus kick and the salad gave the whole thing fresh crunch. Regardless of the lovely flavour I still found that I was having trouble swallowing. There was a growing lump in my throat which was threatening to stop me swallowing my mouthful. I continued to chew and with some force I swallowed... and the world didn’t stop. I had eaten a mouse!
Joel went ahead and had a second bite, so I did the same. I have to say that I enjoyed that mouthful more. I was no longer concerned about whether I would be able swallow the meal, and I already knew that the flavour was good. Joel had done an amazing job at working with the flavours and turning it into something very unique and tasty.
The really naughty aspect of this story for me is about the squeaky fries. Even in the somber atmosphere of devouring our mouse burger both Joel and I had to let out a totally wicked laugh as we bit into the haloumi and there was an audible squeek! It was as if the mice were saying one last goodbye. It was a little evil to get such a giggle out of the experience but it just made the meal more than just the smell, taste, texture it add a fiendish new dimension.
So I guess my question to you my dear readers is... how far would you dabble into the range of “Bizarre Food”? Where would you draw the line for the sake of a story?
Anika Balinese Cooking Class
“Miss Julie, Miss Julie” I hear a voice whispering. I tiny tap on the door, and again “Miss Julie, I am sorry Miss Julie, there is a driver here for you” It is pitch black and I am in a strange room, I am totally disorientated! I am not in appropriate dress to answer the door even if I did remember where the front door was located!
Slowly it starts coming back to me, we are enjoying our third day in Bali and a change of residence to a quiet Ashram located just outside Ubud. We had booked a car to take us into Denpassar to the Anika cooking school. The class starts bright and early so we were being picked up at the ungodly time of 5.30am to make the trip from Ubud to Denpassar.
Mr GG & I both throw some clothes on, I grabbed my camera bag and notebook and ran out the door without so much as a sideways glance in the mirror. Although it was early we could already feel the day warming up. The ashram had been cloaked in a steamy mist which added to the peaceful mystic appeal of the setting.
Once in the courtesy car we had an hour and half to compose ourselves and mentally prepare for the day ahead. The roads were relatively clear of traffic so we sped along picking up other enthusiastic foodies along the way. As a new person joined the car we would again introduce ourselves and tell each other where we were from. It was a very multicultural car that pulled up at the Kuta Markets for our produce tour.
Our guide showed us through the markets and gave explanations for the more unique items of produces we came across. The stifling heat and the claustrophobic nature of the markets caused a Russian girl some grief, and she hastily excused herself to wait outside the market.
The braver (ie the menfolk) decided that it would be interesting to also view the abattoir section of the market. Meat is purchased fresh each day by the Balinese people, usually very early each morning so that all the cooking for the day can be done prior to setting off for work and school. I decided that if my stomach was to stay receptive to the food we were preparing I should avoid the abattoir. The stench of unrefrigerated meat, blood, guts, offal, fish and decaying produce was quite ripe in the confines of the market without also having the visual representation.
Mr GG witnessed the meat market but was unable to take pictures as he too found the sights and smells too horrendous to bare. Hubby held his breath as he quickly walked down each isle. He was relieved that we had not had time for breakfast that morning. He commented in the car that the smell had gotten into his nostrils and on his clothes and he felt he would be smelling it all day until he showered.
Arriving at the Anika Cooking School was a million miles from the experience of the Kuta markets. We entered a peaceful day spa environment, where the emphasis was on comfort and indulgence. I was firmly back in my comfort zone and ready to sample some more delicious Balinese cuisine.
We had some time to chat with the other guests and then we were given a recipe booklet which outlined the dishes we would be preparing.
Our menu included;
Fish Curry
Shredded Spiced Beef
Sate Ayam (Chicken Satay)
Bumbu Kacang (Peanut Sauce)
Fern Lawar
Bregedel Jagung (Sweet Corn Patties)
Nasi Kuning (Yellow Fragrant Rice)
Nasi Goreng (Fried Rice)
Kolak (Fruit in Coconut Milk)
Godoh (Fried Banana)
In our booklet I also noted a few other interesting recipes for basic spice blends and pastes.
First up our teacher demonstrated the preparation of Hibiscus tea. This is a traditional, refreshing drink which can be drunk hot or cold. It is made using the red hibiscus flower, boiling water, sugar and lemon juice. We all enjoyed a glass of the mixture cold.
We were then introduced to the fruit platter on the table. I had seen “snakeskin fruit” before but had never tried it so I thought I would give it a go. The fruit itself is peeled like a Lychee, inside is a light colour fruit which has segments like a mandarin. The texture is very “unfruitlike” as it quite dry, the flavour is quite subtle but is a little like apple or pineapple.
Next we were shown a platter of traditional desserts. I do love a class which starts with dessert. On the platter was, black rice pudding, which is a favourite Balinese dessert of mine. The other two sweets were a mystery to me, I hadn’t seen them at all before. The first dessert I tried were the strange looking little green balls. Each ball had been rolled in coconut and had a nutty flavour but when you bit into the pastry there was a deliciously sweet, liquid palm sugar explosion which squirted out. There were quite a few gasps at the table as one by one we experience the surprise burst.
The other pastry was a triangular treat which was covered in palm sugar and coconut, once again it was delicious! I don’t think you can really go wrong with liquid palm sugar syrup and coconut.
There we fifteen people in our class, three of which were vegetarians so arrangements were made to also prepare tempe satay stick and a tofu curry.
One of the benefits in attending a cooking school it that a lot of the preparation is completed in advance. In Balinese cooking there is a lot of fine dicing of vegetables, herbs and spices.
We were spared the tedium of the mise en plus, and as each of the sauces and paste bases were ready to be pounded in the motor and pestle we were given a run through on the technique and then put to work.
We each pounded and scraped until we were told that our paste had the correct consistency and we were ready to progress to the next stage in our dish.
I was responsible for the corn fritters and I was secretly salivating at the thought of these spicy little morsels.
There were guests in charge of making the satay sticks, some helping with the tempe sticks and others working on the most delicious peanut sauce.
We all continued along with our jobs until about 11.00am when the corn fritters were ready to be fried off and the satay sticks ready for the make shift fireplace.
We watched as the finishing touches were completed to our entree’s. The aroma was heavenly and we were quick to fill our plates.
The corn fritters were my favourite, there was such a distinct flavour of lime, chilli and garlic. They were deliciously crunchy on the outside and soft and ginger flavoured on the inside.
They were definitely too nice to stop at one or two.
The satay sticks had been marinated in kecap manis, garlic and shredded lime leaves, then threaded onto bamboo skewers and cooked over coconut husks.
The coconut husks gave the meat a gorgeous smoky flavour.
With the entree and dessert complete it was time to move onto the main meal. Again everyone was set to work preparing a dish.
I was given the task of making the fish curry.
Whilst Mr GG was hard at work preparing the shredded beef with an Australian guy by the name of Mark and his wife Kate.
Mark is a Perth farmer who runs a livestock station. While he was cooking up a storm with husband he commented that he might have found a use for the livestock he named “number 32.” Seem’s he was enjoying the mix of Balinese spices and the shredded beef.
The aroma’s coming from all the different woks was just amazing. Despite all I had eaten I was very much anticipating the next course.
One by one the completed dishes made their way to the serving table.
We all helped ourselves and then started to compare favourite dishes. My favourite dish was the shredded beef, the flavour was just sublime! The peanut sauce was a big hit as was the Fern salad which is actually a vegetable dish with a mince chicken sauce.
The class was finished with a second round of desserts. We were welcome to assist in the preparation but by this stage everyone was content to stand back and watch as they were made for us.
The meal we had at Anika Cooking School was probably one of the nicest meals we had whilst in Bali. All the dishes were very achievable to make at home and the recipe booklet gave very clear instructions. I was very inspired to start cooking the dishes we had learnt as soon as we returned home.
Whilst the class was not as hands on as others, there was the opportunity to do as much or as little as you wanted. This was the perfect situation for Mr GG and I. The class was about 55% female and 45% male as most girls had brought along very willing partners to also participate. There was plenty of Bintang in the fridge at the class to fight off the thirst that develops whilst cooking, all in all it was a very full and enjoyable day.
The car returned us to our accommodation in Ubud whilst others stay on to enjoy a gentle massage in the Anika Day Spa.
Accommodation is also available in the modern Balinese style “Anika Guest House”
For more information about go to the Anika Website. Discounts apply for those who book directly online.
Chilli Jam
Some like it hot – and - some - sweat when the heat is on....
Oh how I am showing my age now! Robert Palmer straight out of the 80’s!
So keeping with the retro theme, I have a retro recipe, and old fashioned Chilli Jam.
With all this rain and humidity, lately my garden has been producing vast quantities of both tomatoes and chilli. I tend to eat about a punnet per day of cherry tomatoes and I am not even coming close to making a dent in the stock of tomatoes I have in the fridge. I decided that if was going to make use of all this abundant fruit I would need to do some preserving. Mr GG is not a fan of tomatoes at all so I didn’t tell him this chilli jam was made with tomatoes, lucky because he loves it! He has been adding it to his sandwiches everyday!
The recipe does have a bit of warmth to it, but the extra medium heat chillies just give a depth of flavour to the chilli without adding any more heat.
You could also use this chilli for your next BBQ on a nice rare steak. YUMMY!
Anyway, I hope you enjoy this recipe, it is one just like nana would make J. If you have anymore suggestions of ways to use up tomatoes I would love to hear them all.
Ingredients:
1 lg onion (sliced)
1 habanero chilli
3 or 4 med heat chilli’s
24 cherry tomatoes
1 tbs olive oil
3 tbs balsamic vinegar
2 tsp sugar
1 tsp salt
Method:
Heat the oil in a saucepan, and add the onion along with the sugar.
Cook on a low heat for 10 minutes until starting to soften.
Finely chop the chilli’s, and add to the pan along with the balsamic vinegar.
Cook for a further 5 minutes over the same low heat.
Cut the tomatoes in half and add to the pan along with the salt.
Stir, cover and cook gently, on a low heat, for about 20 minutes.
When the tomatoes start to collapse use a stick blender to roughly chop the jam mixture.
The jam can be served hot or cold.
The recipe will make about 4 jars of chilli jam and it will keep in the fridge for about a month.
So tell me readers, do you have a favourite family recipe for a relish, chutney, jam or marmalade? Are you like me and love having these tasty spreads in the fridge to liven up a meal or sandwich?
I have given a jar of my chilli jam to a friend so I will be waiting for her feedback on the site.
Top Drop - December 2011 - Happy New Year
Happy New Years Eve!
I don't know about you, but I have had a fantastic year, full of fun, friends and family. I want to thank you all for reading along with me and sharing my food finds, holidays and recipes. I have enjoyed reading all your feedback and I look forward to chatting with you again next year.
In the meantime, have a very Happy New Year, have a glass of wine or two for me, and most importantly stay safe. I have chosen this lovely white wine for this months "top drop" as it really is an easy drinking day or night wine
Long Point
Deckchair White
This is a delicious blend of Chardonnay and Verdelho, perfect for those steamy hot Summer days. It’s crisp and refreshing, totally un-oaked, with a wonderful fruity aroma and mouth filling flavours. Sit back, relax and enjoy are bottle or two of the festive season.
Enjoy a bottle with your seafood Christmas lunch, chicken dishes or just because friends have dropped around.
Cost $15.00 per bottle
Available: At the cellar door
6 Cooinda Place Lake, Cathie NSW 2445.
or online
The Jaaning Tree
Take a relaxing deep breath, and settle in for the afternoon is my advice when visiting the “Jaaning Tree”. That’s what Lorraine from Not Quite Nigella and I did when which reached this picturesque restaurant. We were on our North Coast Food & Wine Tour and arrived at “The Jaaning Tree,” we were instantly mesmerised by the lull of the water and the tranquil, serene environment of the Nambucca River.
Chef and owner Clayton Donavan grew up in the Nambucca area, as a boy would go “foraging” for food in the rainforest and on the beach. He always wanted to be a chef and his passion for local and native food is evident in the menu and his enthusiasm to share “local knowledge”.
After a prestigious international career cheffing, Clayton has returned to this spot on the water, to raise a family with his beautiful bride and lovely English Rose, Jane. Jane commented that if the chef ever goes “missing” he is usually off picking edible flowers or native berries for the restaurant.
Lorraine and I perused the menu and are instantly drawn to the oyster entree. We are after all sitting more or less on the banks on the Nambucca River so it fits that we should enjoy some fresh Nambucca oyster. We choose a selection of Natural and Asian Style Oysters.
We are presented with the most beautiful display of modern fresh food. The oysters are served with a salad of fresh edible flowers including nasturtiums, apple berry flower, viola and home grown rocket with radish, red onion and cucumber.
The oysters are fat and delicious. The taste so fresh and remind me of the sea spray. The natural oysters are served on rock salt, with some lemon and fennel. The Asian styled oysters were my favourite, they were garnished with coriander, wasabi oil, mirin and pickled ginger. The flavour was amazing! I instantly decided that I needed to try and reproduce this dish at home for Mr GG.
The menu at the Jaaning Tree is so inviting that Lorraine and I found it difficult to choose. For entrees we finally settled on two dishes, a Citrus Cured Crocodile Carpaccio and a Cheese & Macadamia Nut Beignets.
I adore raw food so I was sold on the crocodile Carpaccio as soon as it arrived. Wafer thin slices of succulent tender crocodile cured in juice and served with fresh salad leaves and pickled ginger, a wasabi crème fraiche and a chilli and coriander dressing. There was just so much flavour in the dish. It was nicely presented topped with a crispy wonton wrapper.
The Cheese and Macadamia Nut Beignets were the next dish I sampled. The choux pastry had been made with a puree of cheese and macadamia through the light crisp pastry. This deliciously light pastry it was then deep fried. The little pastries were served with an array of reductions, flavour powders and foam. There was a balsamic and wattle seed reduction plus a Davidson plum reduction, a citrus foam and native flavours in the form of powders and ground spices. I thoroughly enjoyed the combination of native traditional food, French style cooking techniques and modern ingredients. The Jaaning tree has taken “Modern Australian Dining” to a whole new level.
The Jaaning Tree also carries a range of quality preserves made from native ingredients. I was intrigued by the sound of these flavours and both Lorraine and I bought quite a few to sample at home.
Lorraine and I had decided to share a main dish of Smoked Loin. When the dish arrived it was spectacular, gorgeously presented and very large! After all the food we had consumed on the trip I was grateful we had decided to share.
This is the dish the Jaaning Tree is famous for, the Kangaroo is hot smoked using the leaves of the highly aromatic scented lemon myrtle, and served with organic baby beetroot and carrots, caramalised pear, wilted spinach and a chocolate jus to finish.
I felt so guilty eating this dish without my husband that I took a photo and sent it to him. I know he would have enjoyed the meal as much as I was. The kangaroo was so tender and flavoursome and the salad was the ultimate in fresh, healthy and tasty.
Something I have certainly learnt of the last few days is that a meal is not a meal without dessert, when you are dining with the Queen of Desserts Miss NQN!
We chose a gorgeous Creme Brulee which was deliciously rich and creamy. It was served with a divine range of coulis and powders to enhance the flavour of the brulee and a homemade ice-cream. It was a beautifully sweet finish to an amazing meal in the most idyllic of locations.
Clayton shared so many interesting stories about growing up in the area throughout the meal. We asked how he named the restaurant and he told us that when he was a child, if he was naughty and was about to be chastised, he used to hide in the backyard behind the Jaaning Tree. The Jaaning tree had a sweet sap which was like lollies from the bush.
Dorrigo Pepperberry
The name is so apt for a restaurant which serves the most gorgeous native foods, I felt like a child discovering for myself new flavours, ingredients, textures and techniques. Clayton told us stories of his foraging adventures in the local area and all the unique foods which are available in the bush, beach, river and dunes. He was so knowledgeable and inspirationally that Lorraine and I quickly agreed to be a part of his next foraging trek.
Native Citrus
Dining at the Jaaning tree was a total experience, Clayton is so charismatic and enthusiastic about the food that he is sharing in his restaurant that the meals speak volumes on native, sustainable, local, unique, healthy tasty food.
Gourmet Getaways was a guest of Destination NSW and Mid North Coast Tourism. Thank you kindly to both for hosting such an amazing experience.
For reservations contact details are;
Jaanning Tree
8/1 Wellington Drive, Nambucca Heads NSW
Ph: 02 6569 4444
Merry Christmas 2012
Merry Christmas Everybody!!
I hope Santa was good to you and filled your stocking to the brim!
I just wanted to take this opportunity to say thank you to all my wonderful readers, fellow bloggers, sponsors and advertisers, it has been a wonderful year, full of the most amazing experiences and you have all helped make it possible.
I am looking forward to continuing this food journey with you.
Stay safe over the Christmas and New Year period, and give your family an extra hug or two!
Love to all!
xx
Christmas Cookies for a Cookie Swap
I am such a lucky girl!
I was matched up with Traci from "Cookie Queen Kitsch'n" for my "Cookie Swap."
As it turns out Traci is a professional cookie maker and she sent me the most gorgeous iced gingerbread cookies. Traci makes personalised cookies for birthdays, weddings, christenings and party favours and the cookies she sent me were just gorgeous!
I can't explain the joy it gave me to receive this cookie swap. There is something very special about a total stranger going to the trouble of hand baking such a beautiful treat for someone they won't even meet. As much as I wanted to rip open the gorgeous packaging and bite into a cookie immediately I decided they looked just too cute and they needed a special occasion. I decided that I will take them to my mothers house and they will be the centrepiece at our family Christmas lunch tomorrow.
Thank you so much Traci!
Readers can go to Traci's site and check out more of her amazing creations. She has even included the recipe and a step by step instructional showing how to make the Snow Globes.
Look at this cute little pressy Traci included in her package, it is the most gorgeous little cupcake. I have a little niece that may be the final recipient of this gift. Although... I am awfully tempted to eat it myself and say nothing ;)
Merry Christmas wonderful people!!
Best Friend Delights
Tis the giving season, and I had a very interesting gift arrive in the mail. It wasn’t really a gift for me, but more for my little puppy Sofi! Sofi is one of the more spoiled members of our family as she gets everyone’s attention. She is a little Chihuahua/Foxy cross with a gorgeous gentle temperament.
Sofi was a birthday present for my daughter’s 4th birthday. Little A loved the movie “Beverley Hills Chihuahua” and she wanted her very own “Chloe” to carry around with her, hence this cute little white ball of fluff.
Like all Chihuahua’s, Sofi is very fussy when it comes to food. She will reject most things that other dogs would just lap up. She will basically only eat cooked chicken breast, or chicken and rice porridge.
"Little A" and I were recently at the Tastings of the Hastings Markets when we spotted the cutest little doggy treat stand. Best Friend Delights make the most drool-icious yet healthy doggy treats.
Just in time for Christmas, “Best Friend Delights” have released a Christmas, range so you can pamper your pooch on Christmas Day.
There are so many gorgeous treats available, and all are beautifully presented to make the easiest gift to give any puppy dog lover.
The can even supply a cute “Santa Paws Stocking” for your special pooch with its name embroidered for only $7.60!
All the treats are individually hand made using human grade food and are low in fat and contain no salt or sugar. They look so delicious that we nearly had a mishap when the teenage boy came home from school. I managed to stop him just before he sunk his teeth into one of the Delux Pupcake Gift boxed treats that I had left on the kitchen counter.
Little Sofi’s favourites were in the “Christmas Yum Balls” and the “Bitza Mix”, proving once again that although she is extremely fussy she does have good taste.
Since it is the season for sharing I decided to share our generous package of “Best Friend Delights” with some of Sofi’s friends.
Claudie was the first recipient and she didn’t even take the time to notice the detailed piping work on the treats. Elyan told me she put them on the bench and she sat under the bench begging for more so Elyan took these photo’s of Claudie.
Just let me lick it!
Just a taste!
Please!
Right. well, while you look at the screen, I'm just going to take it!
We don't have a picture of Riley, a Cavalier King Charles with his treats, as he "wolfed" them down without so much of a backward glance. But here are a few images of Riley.
Miss Rach tried to make the last by putting them out of his reach but she gave in to the whimpering.
Needless to say the treats were a hit in all the households.
If you want to spoil your furry best friend the treats are available online or at various outlets including "The Muttropolitan" in Woollahra and "Paws a While" at the QVB. Locally they are sold at most Vet Clinics in the Port Macquarie and Camden area. For a complete list of stockist go to the Best Friend Delights Website!
Top Drop - November 2011
Cassegrain
Stone Circle Semillon Sauvignon Blanc - 2011
As the weather heats up this is the perfect fresh, crisp wine to enjoy on a balmy evening or at a picnic with friends. This is a fun wine, and the zesty citrus flavours will match the best that summer has to offer. It is the ideal accompaniment to seafood and salads or a cheese platter. The Semillon Sauvignon Blanc has a vibrant lemon colour, and delivers a clean citrus and sherbet flavour, with a fresh clean finish.
Goes with: I would enjoy pairing this wine with fresh seafood, particularly prawns and natural oysters.
Cost: At $14.95 it’s a bargain wine, stock up for Christmas!
Available: All good bottleshops or online
The Stamford Melbourne
A flying trip to Melbourne see's as staying at the Stamford Melbourne on Little Collins Street.
Relaxed sophistication, casual elegance.... how should I describe the Stamford hotel Melbourne? It is glorious in it decor and it’s location. The proximity to trendy dining options of all genre and pricing.
However,sleeping on the word of God is perhaps not necessarily the way hubby and I like our accommodation experiences... What we did like is that we called the concierge after a late night meal to notify of a fault bed he was ready to accommodate us elsewhere immediately. Tired and weary we had already temporarily resolved the problem by stacking books under the missing bed leg. The books were actually the holy bible and Melbourne yellow pages. A good use for both ;)
The staff were all so kind and considerate. At that late hour, with an early flight, we just wanted to call it a night, and be sound asleep. The phone call had merely been as a courtesy, so as maintenance staff could attend to the repair on our departure, but the response of the Stamford was exemplary. It was one of the most positive dealings we have had with an accommodation group...
To sum up, gorgeous rooms, beautiful hotel, lovely staff, I would absolutely choose to stay in these luxurious accommodations again.
The Great Cookie Swap - Dutch Speculaas
As soon as I heard about the Cookie swap I knew I wanted to be involved. It seemed like such a great idea. I love blogging about food but this was so much more interactive. I would have the opportunity to send my food to two total strangers, and in turn have two dozen biscuits turn up on my doorstep. What is not to like about that!
I have had a bit of a procedural fail however. I had to go away for a few days right when I suspect the biscuits would have turned up, so I still haven’t seen my surprise packages. I will of course share some yummy pictures of the cookies and a link to the creator when I have them.
So what did I make for my mystery benefactors? First of all I found I would be cooking for Wandering Spice and the Cookie Queen Kitschn, I chose to make a Dutch spiced cookie which is eaten at Christmas time. The cookie is usually shaped using a traditional wooden mold but I wanted to start a bit of festive cheer so I used regular Christmas cookie cutters.
The cookie itself tastes so similar to the commercially purchased Speculaas! I decorated using royal icing for something a little different, but other than that the recipe came straight from issue 4 of SBS’s “Feast" Magazine. It has a delicious spiciness and rich sweet flavour, I have fallen instantly in love!
Ingredients:
250gm plain flour
1 tsp baking powder
150gm firmly packed brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cardamom
½ tsp ground cloves
150gm butter
1 Tbs iced water
Method:
Preheat oven to 170 degrees and line a baking tray with paper.
Add all the ingredients to a food processor except the water. Process until it resembles breadcrumbs. Add the water and process until a dough forms.
Wrap the dough in cling wrap and refrigerate for 30 minutes.
Roll the dough out on a lightly flour dusted surface.
Use a cookie cutter to shape cookies.
Bake for 20 minutes. Cool on a wire rack.
Royal Icing Ingredients:
1egg white
1 ½ cups pure icing sugar
Method:
Beat eggs in a mixer to soft peaks.
Add the icing sugar one tablespoon at a time to the egg. Allow the icing sugar to become fully incorporated before adding the next spoonful.
Place mixture into a piping bag, decorate the cookies as desired. I have shown three different ways of decorating the cookies but you could also use sweets or coloured royal icing.
This was a new recipe for me but it is so quick and easy, and I love the flavour of these gorgeous cookies so I know I will be using it again in the future! I hope the recipients of these cookies enjoy them as much as I have been! I can’t wait to see what delicious cookies are coming my way.
For the cookie swap I needed to make three dozen cookies... one dozen for me and two to give away. Tell me readers, would you try out a new recipe in this circumstance or would you prefer to stick with a family favourite?
Maya da Dhaba-Surry Hills
431 Cleveland Street
Surry Hills
How much food do two hungry girls really consume when they go out to dinner?
This may seem like a strange question but I have been pondering it since I had a delicious dinner with my SIL whilst in Sydney recently.
You see I usually eat out with Mr GG who has rather a good appetite. When he isn’t available it has usually been a stand in male who sits opposite me at dinner. On this particular night SIL and I were out on our own. We were having trouble deciding on which dishes to order so we took the waiters recommendation and went with the “Maharaja Banquet” which he promised would take us on a “food journey!”
The Maharaja’s banquet includes two entree’s each which are served with accompaniments such as Raita, mango chutney and pappadams. We chose the Onion Bahji, Vegetable Samosa, Chicken Tikka and Seekh Kebab for our entrees.
Perhaps we were being a little optimistic, but we were only expecting a small serve of each item.
First out were the Vegetable Samosa, a spicy potato and pea mixture wrapped in a crispy pastry and deep fried to a golden deliciousness. SIL and I had no trouble at all demolishing a samosa each, and dipped and then double dipped in large amounts of tasty raita. The Onion Bahji was a bit of a different story. Instead of a few entree pieces we were served almost a whole plate of these tasty morsels. Onion Bahji is one of my favourite entrees and this one was no exception. Usually I feel I never get quite enough on the plate, but after munching for a while I started to have concerns about just how much food SIL and I would be able to put away without the “menfolk”.
While I was contemplating this dilemma the next two entrees arrived. We turned our attention to the Seekh Kebab, a minced lamb dish with chopped chillies, ginger, garlic coriander, skewered and cooked in the tandoori oven. The dish was moist and delicious, full of gorgeous fragrant Indian spices
The chicken tikka was equally flavoursome and moist. We consumed our portions and turned our attention back to the still rather large serve of Onion Bhaji. I think we both knew we were nearly beaten and we didn’t even consider recommencing on the dish.
As part of the Maharaja Banquet we had each selected a curry. I couldn’t go past the Zaafrani Lamb Korma, a creamy silky cashew nut curry with only a little warmth. SIL chose the Murgh Makhani or Butter Chicken which is made with chicken tikka and cooked in a creamy tomato based sauce.
We had also ordered a cheese naan and a garlic naan and the dishes were served with a saffron basmati rice.
The aroma from the two curry dishes was absolutely gorgeous. We each put a tablespoon of rice on our plate, and a tablespoon of curry on the rice. We savoured the deliciousness of the dish... and looked longingly at the abundant food laid out before us. We each sadly declared that we would not be able to manage another bite.
The staff had been very friendly and attentive. Our meal remained on the table uneaten and after a while of our waiter approach us to confirm that everything was satisfactorily. Embarrassed we confessed that we usually eat out with our respective partners and we had ordered way too much food!
The dishes did not appear to have been touched be we had put in a mighty effort. The waiter offered to pack them up in takeaway containers for us. Although I was feeling a little sheepish it seemed a shame to waste two whole meals, rice and naans!
Whilst the waiter looked after our dishes the platter of desserts arrived. Oh dear! Why did we ever think we could manage a banquet?
We were presented with a gorgeous and large platter containing three desserts. SIL and I decided that we were enjoying the night so we would stay and have a glass of wine and let our meal settle. That way we could at least sample the desserts. I think it was a great decision as they were so delicious, and I have never made it to dessert at an Indian Restaurant before.
The first dessert I tried was the Gulab Jamun , deep fried dumplings which are then soaked in a sweet rose syrup, I was pleased I had made the space as they were truly delicious. I managed a piece of the Ras Malai, which are slices of Indian cheese simmered in creamy sauce with pistachios & almonds. I also really enjoyed the homemade ice-cream with pistachio and almond.
It had been a very indulgent meal and we had defiantly been taken on a delicious “food journey” as the waiter had promised. But the evening did make me wonder, how much of “my” serves has hubby has been consuming!
For a reservation at Maya da Dhaba call 8399 3785 and if you are intending on ordering a banquet bring a male friend or a huge appetite.
I am Grateful for...
Last week I covered a few of the really BIG things I am grateful for in my life. This week I want to share one of those moments of overwhelming love. A moment when you know your life is the best it can be.
For me, this week it occurred at 1.47am. My 4 ½ year old baby girl was about to be settled in her own bed for the second time that night. Cuddling up to her in her bed I said “you are just the best thing in the world.” We both could have been tired and grumpy by this stage in the night, but sleepily she answered me, “so are you mummy”.
My sweetheart melted my heart in an instant.
These are the moments that I am so grateful for...
Cafe ish Surry Hills
82 Campbell Street
Surry Hills NSW 2010
Tucked away in a quiet little street in Surry Hills is the very quaint Cafe ish. I had this one marked on my list for dinner next time I was in Sydney. Unfortunately due to time constraints I had to make do with a lunch, (it was a very rushed trip!)
Word travels when someone is doing something a little different. I had been talking to Clayton, chef at The Jaaning Tree, Nambucca and he mentioned that Cafe ish is incorporating some native bush foods into a modern Japanese influenced menu. It sounded like a very interesting proposition, and one which tweaked my curiosity.
The flavours of Australian Native produce always interests me. I have Aniseed and Lemon Myrtle trees growing, I love the flavour of Midjum Berries and I cook regularly with Lilli Pilli. Clayton also introduced me to the Dorrigo Pepperberry at his restaurant, so I was very interested to see what Cafe ish was doing with our bush foods.
Cafe ish is a very busy little lunch spot, and had a mix of office staff buying there take away wraps and residents enjoying a relaxed lunch. The staff were friendly and attentive and the cafe itself had a homey, local feeling.
I was dining with my brother who is a very particular/peculiar vegetarian who also doesn’t eat shallot, garlic or onion.
I have had a rather extended unhealthy period of eating recently, so instead of going for my usually double shot cappuccino I decided to give my body a treat and chose a fresh juice of apple, orange and ginger. I knew I had chosen well when it arrived because from the first mouthful it felt like just the vitamin burst I needed.
For lunch I ordered the Japanese Tasmanian Salmon Set which was served with rice and miso soup. The salmon had been cooked in a miso and wattle seed teriyaki sauce which was a lot sweeter than teriyaki sauces I have had previously but it was absolutely delicious. The salmon was moist and tender, but I should have thought to ask for it to left still pink in the middle, as I love rare salmon.
“The Higher Being” aka my brother chose a vine ripened tomato salad with tofu, mizuna, crisp nori strips and macadamia. The salad was served with a bread which was also made in house. The dish was absolutely delicious; the macadamia nuts tasted as if they had be roasted in honey. The dressing was soy based and was gorgeously garlicky, and not the least bit oily, just the way I love my dressings. The Higher Being added a side of avocado to the salad which gave the dish a nice creamy component.
We were both very satisfied at the end of our lunch. We had eaten a gorgeous meal each, which was full of flavour, fresh and healthy. I will however, still need to come back in the evening as I do enjoy crocodile and kangaroo, and I can’t wait to see what the chef is doing with these meats. Cafe ish also operates as an izakaya of a night, and is fully licensed with one of Sydney largest and diverse sake selection. I am a big fan of Japanese beer so I was really pleased to note that they also have a range on tap.
Cafe ish is open every day for breakfast & lunch 7 days, and for dinner from 3.00pm – 10.00pm Thursday to Saturday.
...and the winners are!
Announcing the winners of the PHILLY prize pack giveaway... drum roll please!
Mademoiselle Slimalicious November 18, 2011
I'm craving dark chocolate trifle right now!
Linda November 21, 2011
I am craving Butterscotch Cream Puffs, filled with Butterscotch Schnapps Philly
Cream and topped off with Butterscotch Sauce...... yum!
Veronica November 24, 2011
I am craving Heavenly Strawberry Cheesecake...I have had this recipe in my 'must
make' file for about 4 years! Made with Cream Cheese & condensed milk (how
can you go wrong) with chopped strawberries folded through. I just need the
PHILLY cream...
Dimity November 28, 2011
I am currently craving an cheesecake that comes from one of the original Philly
recipe books! It’s a chocolate hazelnut cheesecake. Super fiddly to make, so
growing up it was always reserved for my brothers birthday.
No other cheesecake can ever compare in my eyes to this chocolate creamy
beauty!
The recipe book is super worn from lots of love, and has a pic of Peter Russel
Clarke on the cover... classic!
KonstantKraver November 20, 2011
I love anything with white chocolate and a fantastic quick dessert!
Just to recap, these lucky readers have won a gift pack courtesy of Kraft Foods (the makers of PHILLY
products) which includes a copy of the “Simply Heaven Vol.2 Cookbook” and a Coles gift card to the value of $7.00. The gift card will buy two Philly products. The total value of each prize is $42.
Thank you to readers for sharing their dessert cravings with me.
All the delicious images in this story are courtesy of the Philly website "Love it Shamelessly" so log on and make what you are craving today!
Alfresco Friday - Peach Sangria
Welcome to another glorious Friday!
I hope the sun is shining and you have the most wonderful plans for your weekend. Alfresco Friday is my celebration of the weekend. Usually our family will take advantage of the beautiful mild weather this time of year and have a picnic or BBQ at the beach, a park or a friend’s house. In the spirit of celebrating the weekend I have made a Peach Sangria to share with my lovely readers.
Oh and a quick tip, the wine you use doesn't need to be expensive but it does need to be one that you like. The flavour will come through in the punch so you want a pleasant drinkable wine, not an expensive one. At Woolworths they have cleanskin dry whites available for under $3, this is what I used, and it was delicious.
Ingredients:
2 peaches sliced
2 nectarines sliced
750ml bottle of dry white wine
200ml Bacardi Rum
400ml apricot nectar
400ml lemonade (diet)
Method:
Place the slice fruit into a glass bowl with the Bacardi, cover with plastic wrap and refrigerate for between 2 and 12 hours. This is a good job to do before work.
To make the sangria you will need two jugs. Place half the fruit in each jug. Add half of the remaining ingredients to each jug and top with ice. Check the flavour and add more apricot nectar or lemonade to taste.
I could have give the recipe for 1 jug of sangria but that
really wouldn’t be as much fun, and I do try and look after my readers. Feel free to halve the recipe if you are limiting your alcohol intake.
Have a happy weekend.
Black & White Wednesday - Apples
Here we go again with another Black & White Wednesday. I have chosen to do a studio still life and used a mix of dots and stripes in the tea towels to add interest. Let me know what you think.
The are many more gorgeous black and white images on our host Susan from the “Well Seasoned Cook” website. Thank you once again Susan for hosting Black & White Wednesday.
The Corner Restaurant
The Corner Restaurant
11 Clarence Street
Port Macquarie
Despite having already eaten 12 dishes from 12 different restaurants today, courtesy of the chefs competing in the “Mid North Coast Signature Dish Competition” by the time of our dinner reservation I was actually feeling quite hungry.
Lorraine from NQN and I were dining at the Corner Restaurant in Port Macquarie, the head chef Todd Richardson had also just competed in the Signature Dish Competition , but was already back in the kitchen, and cooking for hungry patrons. Thankfully I had time for a bit of a snooze after my huge lunch, and I was now fully rested and ready for dinner.
At the suggestion on the waiter we order the house made sourdough with salted Myrtleford butter, confit garlic and caramelised onion to start. I love caramelised onion on crusty bread so I was perhaps a little overzealous in my gathering up of this condiment, but in my defense, it was delicious and I did leave Lorraine a taste.
I ordered the grilled local reef fish with carrot risotto and anchovy sorel butter. I love barely cooked, grilled reef fish and the thought of the anchovy butter was giving me heart palpitations. The dish did not disappoint, the fish was deliciously moist and salty. The carrot risotto had a lovely bite to it and I was very happy with my choice.
Lorraine decided on the orange dusted prawns and twice cooked ricotta soufflé with fresh peas and a sherry vinegar glaze. I had a mouthful of her prawns and happily declared my dish the winner.
We had ordered two mains, the first being barramundi with herb crusted smoked goats cheese, swiss chard and vincotto and the second dish a twice cooked veal served medium rare with chestnut puree, kale mashed potato tomato and olive salsa. We shared each of the dishes, with my favourite being the veal. The meat was deliciously juicy and a lovely and pink colour, and I was in the mood for a delicious mash.
Despite my now groaning stomach, I really wanted to try the five layer chocolate cake with double cream. I have realised I am a real cake lover and five indulgent layers sounded too good to be true. The waiter did name all the different layers, but alas it was lost to me in my chocolate frenzy. Suffice to say it is worth stopping in and trying for yourself!
Lorraine chose a Mascato poached pear with leatherwood honey ice-cream and thyme biscotti. Whist this was a far more sophisticated looking dish I was not tempted. I had eyes for my chocolate love only.
Lorraine & I dined as guest of Destination NSW and Mid North Coast Tourism. For bookings contact The Corner Restaurant on 02 6583 3300 or website.
Day 2 -2011 Mid North Coast Signature Dish Competition
On day two of the North Coast Food tour with Lorraine from NQN I find myself at the Port Macqaurie TAFE. We were inside a busy, bustling kitchen watching 12 Finalist chefs prepare their signature dish for judging.
The mid North Coast Signature Dish Competition is now in its forth year. Through this competition chefs have the opportunity to showcase the very best of local produce in a dish which they feel represents their restaurants signature dish. The competition is a Mid North Coast Tourism initiative which aims to highlight the area as a leading food and wine destination. Through the prizes supplied by industry sponsors such as Rydges Hotels, Cassegrain wines, Focus Magazine and Joyer Consulting the winner of the competition is given the tools to further promote their restaurant.
Judging the winner of this prestigious competition is previous winner Glenn Thompson from Zest Restaurant in Port Stephens, David Baker of Port Macquarie TAFE and our very own, much adored Lorraine from NQN. I have been asked to join the "people choice judging panel" so I also had the pleasure of tasting all the dishes you see before you.
So without further ado I will lead you through these mouthwatering dishes. I can honestly say I enjoyed every mouthful, and being a judge naturally I tried each dish! (It's a hard job but someone has to do it!) Be sure and visit the restaurants shown below, and support our wonderful food & wine industry. I think there is only two restaurants on the list that I haven't as yet eaten at, and I will be sure to rectify this situation shortly.
Lee O’Carroll
Bonville International Golf Resort
Coffs Harbour
Roasted Hastings Valley organic Chicken breast, boudin of chicken and basil, tomato consommé, sweet corn puree and baby carrots.
Clinton Hunter
Opal Cove
Coffs Harbour
Duck Assiette
Cured Duck Breast with Asian herb salad and macadamia Praline
Crisp duck confit with shitake mushroom
Five spice duck breast on braised wombok drizzled with spiced plum sauce
Todd Richardson
The Corner Restaurant
Port Macquarie
Assiettte of local Pork
Confit Cheek
Pork Belly & Trotter Sausage
Poached Fillet with winter vegetables and pumpkin puree
Luke Justin Cameron
Sandpiper Restaurant
Nelson Bay
Port Stephens Snapper Fillet w smoked prawn, basil & feta tortellini, roast cherry tomatoes and verjuice emulsion sauce
Robert English
AVE Restaurant
Bellingen
Assiette of local squid
Sautéed local squid with saffron mussel
Local tomatoes & broad beans with local smoked port foam
Squid ink risotto w crispy squid tentacles tossed in orange paprika salt and local wild violets
Joe Fallon
The Rustic Table
Woolgoolga
Pan roasted local goat rump with banana skordalia, fresh rocket and blueberry tzatziki.
Kien Nguyen
Rendezvous CEX
Coffs Harbour
Supreme of Gaian Duckling pocketed with lemon oil infused local king prawn on a chutney of garden fruits and lakeview fresh mushrooms with black truffle shavings and an Edition Noir 2008 Durif reduction. Sided by a timbale of green apple Jelly and crisp rice paper garnishing.
Chris Macleod
The Restaurant @ Cassegrain
Port Macquarie
Ballontine of locally farmed rabbit.
De-boned rabbit leg with herb vegetable and rabbit farse, prosciutto wrapped loin with celeriac puree and game jus.
Stefano Mazzina
Fiasco Ristorante & Bar
Coffs Harbour
Trio of Red Mullet
Steamed red mullet on a bed of fennel and garlic puree, zucchini caponata and veal reduction.
Zucchini flower filled with red mullet mouse on a cherry salsa and manzanilla olives.
Red Mullet and lard tartare with quail egg and red mullet foam.
Joel McCulla
Zulu’s Restaurant & Bar
Coffs Harbour
Cricket & Coconut Crumbed Prawn Platter
Sweet succulent locally caught prawns coated in an Umani rich coating of ground roasted cricket and shredded coconut, served with an array of sauces and sides. Sauces including Sik Sik, an African roasted capsicum sauce, Muamba, an African peanut sauce, a fresh salsa verde and a lemon foam. The dish is further garnished with a Berbere Chilli Paste from four different chillies so dinners can adjust the heat to their own taste.
Dustin Bowie Ford
Saltwater Restaurant & Bar
Emerald beach
Assiette of Dorrigo Valley Capretto, butternut pumpkin bread, butter pudding and jus fume
Scott Evans
Sundowner Tiona Tourist Park
Sizzling garlic salt and pepper squid with spring onions, coriander, baby potato, lemon verjuice served with oyster bomb.
Phew! That was a lot of delicious food! I was very pleased to find that all my favourite local restaurants were represented in the competition. Being from Coffs Harbour I tend to be a little biased toward my home area, we were very well represented with 8 of the 12 finalist coming from Coffs or the immediate surrounds.
David Bowie Ford 2010 Signature Dish Winner
Last years winner David Bowie Ford of Saltwater Restaurant, Emerald Beach put up another delicious plate but he couldn't hold on to the title. The judges found in favour of Robert English from AVE in Bellingen. Robert produced the Assiette of local squid, a meal which is currently on the menu at AVE should you wish to try the winning dish.
Robert English 2011 Signature Dish winner with Glenn Thompson 2009 winner & judge
Voting for this prize was a lot less of a hushed affair. We were a table of twenty and we were each served delicious canape style versions of the original dishes. There was much oohing and aahing and quite a bit of discussion about each dish, and the talented chefs that had produced our banquet. Cassegrain wines were served to compliment the meal, and I am sure everyone appreciated the opportunity for a long and leisurely lunch. Now to the all important "Peoples Choice Award."
Kien Nguyen of Rendezvous CEX Coffs Harbour won the peoples choice with his gorgeous ensemble of Supreme Gaian Duckling. Rendezvous is open for functions and group bookings.
I thoroughly enjoyed being a part of such an exciting local event. It is always great to have the opportunity to promote the wonderful tourism, food and wine we have available on our own doorstep. Congratulations to all who participated int he event.
Gourmet Getaways would like to thank Mid North Coast Tourism and Lorraine from Not Quite Nigella for the invitation to this event.
A Day to be Grateful
Today I stumbled across Maxabella Loves... a beautiful website full of gorgeously positive sentiments of a mummy blogger. Her post for today is "This week I am grateful for..." I instantly knew that I wanted to join in with the lovely sentiments and be a little indulgent on my own site. I have so many things to be grateful for, so I decided to do a feel good post for today.
My top ten things I am grateful for this week.
1/ A wonderful, sexy, indulgent, gorgeous husband with the kindest nature and loveliest heart. I really scored well with this one, he is the love of my life and every other cliche, ie: soul mate (I hate that term) best friend...
2/ My gorgeous family. I have wonderful children that are growing into gorgeous human beings. My children make proud every single day. I am also grateful to have an amazing extended family around me, we are spoiled with loving grandparents, aunties and uncles.
3/ Fantastic fun loving friends. I am so grateful that I have a wonderful circle of friends who are always available for a good time! I am surrounded by positive happy people who are happy to have a "silly moment" with me.
4/ I am grateful for my good health and the good health of my family. This may sound like cliche but those close to me would know that I lost my eldest daughter five years ago after her lifelong struggle with illness. Health is something I don't take for granted.
5/ I am grateful that I have been welcomed into the Blogisphere by supportive fellow bloggers and wonderful readers. It is so rewarding to view my website statistics and see that I am producing something that other people are enjoying reading. It gives me a great sense of pride. I am sure you can imagine how thrilled I am when I receive comments on my stories. More than anything I am grateful to have had this creative outlet when things were harder.
6/ I am grateful for the start of the warmer weather, spring and summer are my favourite seasons. I love spending time at the beach with the family.
7/I am grateful that I live beside the beach and can stop for a quick swim. I am grateful I can walk along the beach with my husband and kids anytime I like.
8/ I am grateful for delicious red wine and smelly cheeses. Life just would not be the same without these two essential items. There is nothing like a bit of decadence to make a person truly grateful.
9/ I am grateful for chocolate, desserts, cakes, tarts, cheesecakes and macarons. Life would be bland without these indulgences. I am grateful to have the skills to make my own and I am very grateful for chefs like Adriano Zumbo for extending the dessert repertoire available to us mere consumers.
10/ I am grateful for bed. Every night as I lay down I sigh "oh... bed is so good, I don't spend enough time here." I melt into the mattress and sleep envelops me. I am grateful for the sleep which allows me to wake up refreshed and energised ready for another day.
11/ Oh! ... and I am grateful to the electric pepper grinder, so much easier than getting RSI in the wrist from the old fashion style.
So tell me readers, what are you grateful for??? Do you consider yourself to be "lucky", I think I am the luckiest person alive :) Thank you for allowing me this little indulgence. I hope you have the same warm fuzzy feeling that I did while I was writing this story.
White Chocolate Mousse & A Giveaway
What can I make as an elegant dessert for eight people, with only five minutes to spare, and an empty fridge?
Hmm, luckily I had a tub of PHILLY Cream for dessert in the fridge from my day cooking with Suzanne Gibb and Margaret Fulton. One of the great things about the PHILLY cream for desserts is the long fridge life of the product. So many times I buy regular cream expecting to make something, only to throw it out a week later when it has past the due date.
Although my fridge is bare I always have the basics, eggs, sugar and chocolate. Thanks to my goodie bag from PHILLY I also had a carton of Cream for Desserts. This looked like the makings of a delicious dessert and I had just the recipe up my sleeve.
But before I go any further I would like to announce a giveaway!
The lovely people at Kraft Foods Australia, makers of PHILLY products have given me five PHILLY gift packs to giveaway. The prize packs will include a copy of the “Simply Heaven Vol.2 Cookbook” and a Coles gift card to the value of $7.00. The gift card will buy two Philly products so readers can choose to make this recipe I am about to share or another from their new PHILLY cookbook. The total value of the prize is $42.
To be in the draw all readers need to do is tell me in the comments section below, what PHILLY dessert they are currently craving. The best five answers will have their PHILLY craving satisfied. This competition will also be announced on the Gourmet Getaways facebook page. Please leave the statement “I have entered the PHILLY Dessert competition” on the Facebook competition thread. Winners will be announced on the 29th November via Facebook, so please make sure you are a friend of Gourmet Getaways so that you receive your notification. Good luck to all!
Now back to my last minute dessert. These four ingredients equal a luscious White Chocolate Mousse. I shared this recipe to Belly Rumbles for the Philly Masterclass in Sydney last month, so you can also find this dish on her site. I had intended to substitute the praline layer for something a little different like blueberries reduced in maple syrup, but unfortunately the pantry is also bare and all I had was nuts and sugar.
I hope you enjoy having this quick recipe up your sleeve for a last minute dessert.
Ingredients:
250gm white chocolate (melted)
250gm PHILLY “Cream for Desserts”
1 egg white
1 Tbs caster sugar
Praline layer:
½ cup sugar
½ cup water
¼ cup of any unsalted nuts
Method:
Stir the Philly “cream” through the melted chocolate until combined.
Beat egg white in a mixer until the start of soft peaks; add sugar very slowly at the start making sugar the sugar is completely dissolved before adding more. Continue to beat the egg white on the highest mixer setting until all the sugar is incorporated.
Carefully fold ¼ of the meringue through the chocolate cream mixture. Continue mixing the remaining meringue a quarter at a time until all the mixture has been folded through.
Using a dessert spoon, place two large spoonfuls of the mixture into the bottom of eight serving dishes. Add a layer of filling to the mousse.
Place the final scoop of mousse on top of the filling and
you are done. The dessert can actually be served immediately as it is a thick luscious custard or refrigerated and served as a set mousse.
I have given the direction below for the praline filling although you could have anything you desire as the contrasting layer. I chose praline as there is nothing else in the house!
Praline Method:
Place nuts on a tray with baking paper under the oven grill to toast. Remove from the heat once they are golden and set aside.
Dissolve sugar and water in a saucepan over a low heat.
Once dissolved increase the heat and allow to boil until the toffee changes to a golden colour. Remove from the heat and pour over the nuts.
Cool the praline at room temperature and break into pieces with a meat mallet or food processor.
So there we have it, a quick and easy dessert which is mouth wateringly delicious.
Now lovely Gourmet Getaways readers, what delicious dessert are you craving at the moment. Thanks to Kraft Australia, the makers of PHILLY "Cream for Desserts" five lucky readers will receive a PHILLY prize pack valued at $42. For a chance to win all you have to do is let me know what dessert you are craving in the comments section below. The competition ends at midnight on the 29th of November, 2011. Winners will be announced on the Gourmet Getaways Facebook page. The competition is open to anyone within Australia.
Coconut Slice
For me this is the ultimate childhood retro slice! It was one of my favourites as a child, and mums seemed to make it for school lunches, fetes and any “bring a plate” occasions. Unfortunately it wasn’t a slice my mother ever made, which meant I didn’t have it very often. Luckily I stumbled across the recipe in a circa 1970 cookbook. I promise this will bring back food memories for most 1970’s & 80’s babies. It’s also a simple and delicious recipe to make for your own children’s lunch boxes, even if you didn’t experience the slice as a child yourself.
I have given the recipe a small revamp and modernised it a little. I will outline the changes so you can choose the traditional or revamped recipe.
I substitution the traditional;
Desiccated coconut for Shredded coconut
Cocoa powder for Dutch cocoa powder as it is stronger in flavour and colour
Vanilla essence became vanilla bean paste
So here we go with the recipe, it is short and sweet.
Ingredients:
2 cups plain flour
1 cup sugar
2 cups shredded coconut
2 Tbs Dutch Cocoa Powder
1 tsp vanilla bean paste
170gm melted butter
Icing:
1 ½ cups Icing Sugar
2 Tbs Dutch cocoa
40gm butter melted
2 Tbs hot water
1 Tbs Shredded Coconut
Method:
Pre heat the oven to 170 degrees fan forced.
Place all the ingredients in a bowl and mix together by hand.
Press into a lamington tray and bake for 20 mins.
Allow to cool in the tray.
Once the slice has cooled, place the icing sugar cocoa, butter and water in a bowl and mix until smooth and glossy. Pour the icing over the cooled slice and decorate with extra coconut.
Cut the slice into bars once the icing has set.
So please tell me readers, do you remember this slice? Do you have a favourite food memory from childhood? If you do make this slice please let me know if it triggers a memory for you. For me it reminds me of being about four years old, in a little country town. We were at the local tennis club, and I was playing with all the other pre – school age children while mum played tennis. This was one of the delicious dishes on the morning tea table.
This time I have made the slice especially for my baby girls first day at big school orientation. Goodluck Miss A at big school xx.
The Rustic Table
Beach Street
Woolgoolga
What to do on a miserable wet day, when the family have been housebound for over 24 hours? In these instances I usually suggest we all “go for a drive, and see where we end up.” Little does Mr GG know, I am usually thinking about food and I usually have a pretty good idea where we will end up!
On this particular day I have “The Rustic Table” in my sights. The Rustic Table is a little cafe in the town of Woolgoolga 20 mins north of Coffs harbour. For a small cafe/restaurant the chef, Joe Fallon, has been making rather a lot of noise in culinary circles. Joe was a finalist in the 2011 Signature Dish Awards with his “Pan roasted local goat rump with banana skordalia, fresh rocket and blueberry tzatziki.
Being a judge of the “Signature Dish” people’s choice award I had the opportunity to sample all the dishes on the day, and this was one meal which really stood out.
So I thought it was only fair that I should show hubby what he had missed out on.
We were planning on having lunch but arrived late in the day. I was worried the kitchen may have been closed as it was already after 2.00pm. I needn’t have been concerned, the place was full. We were seated at the last available table by a very energetic, rather eccentric, but very friendly waiter.
I think I have mentioned before that Mr GG always orders a banana smoothie for breakfast or lunch when we’re out. So when I saw the Chai Banana Smoothie I knew it had his name all over it. When it arrived the spicy chai aroma was gorgeous! The smoothie itself was thick and creamy, full of ice-cream and sweet banana. I honestly believe it will be hard for hubby to go back to an ordinary smoothie after trying this one.
My drink of choice was to be a plain and simple sparkling mineral water only the waiter suggested I should try the chefs homemade lemon myrtle syrup. I love Lemon Myrtle and have the trees growing at home, so this was a nice surprise. The syrup gave the mineral water a sweet subtle lemon flavour with a hint of what I can only call “the taste of Australia” that slight Eucalyptus taste which I adore in bush foods.
For my main I ordered the Greek Style Marinated lamb rump which was served with a hummus, roasted vegetables and fresh yoghurt. The waiter informs us that the chef cooks the lamb medium rare which I am very happy to hear. When the dish arrives it is deliciously moist and pink, just the way I like it. The roasted pumpkin is beautifully caramelised and the homemade hummus has just the right amount of garlic and lemon tang.
Mr GG chose the freshly caught Swordfish with smashed chats, baby spinach and lemon myrtle aioli. The aioli was the creamiest I have tried and was delicious with the crunchy smashed chats. I am always wary of swordfish on menus, as it has a tendency to be dry if slightly overcooked. I had nothing to worry about. This swordfish just melted in my mouth.
The children had already eaten lunch so they were treated to afternoon tea of a giant chocolate chip cookie and strawberry milkshake. They were very happy children indeed, the biscuit was almost as big as little miss A’s head!
The restaurant is also open Thursday, Friday and Saturday evenings for A la Carte dining, on these nights you can try Joes Signature Dish.
For reservation Ph: 66541645
Chinese Braised Pork Belly
Regular readers may know that from time to time students from other countries join our family for a “homestay”. For the last ten weeks Niki, from China has been a part of our family. She has taught me to cook a lot of Chinese dishes and I was able to get her to teach me how to make that I originally experienced while we had a student by the name of Christie stay with us.
The dish is a sweet braised pork belly and it so melt in the mouth delicious. It has a rich deep caramelized spice that is amazing.
Niki explained that this Braised Pork dish was the first leader of the Peoples Republic of China’s favourite dish. Niki described Mao Zedong as the leader responsible for organizing the Chinese people. Some of the good things which Chairman Mao has been credited for is the increase in school attendance, providing housing to all, abolishing unemployment and inflation, and facilitating an increase in health care which led to a dramatic increase in life expectancy. The Chariman was considered by the Chinese to have been a very smart man, because this was his favourite dish they also feel that by eating this dish it will lead to greater intelligence.
I am not sure that I will become smarter but I know why the chairman loved this dish. As you can probably tell by the images, I tried to skimp on calories and used a lean pork. DON’T DO THIS! It was a mistake, the luscious fatty pork belly is what you want for this dish.
Ingredients
3 Tbs oil
700gm diced pork belly
2 Tbs oil
¼ cup sugar
1 Tbs dried Chilli
1 ½ Tbs sugar
1 t/s shezwaun peppercorn
2 cloves garlic chopped
10cm sliced ginger
3 star anise
5 bay leaves
1 chopped shallot
¼ cup Chinese rice wine
½ cup soy sauce
Add enough water to cover the meat
Method:
Dice the pork into cubes.
Fry the meat in 3 Tbs oil until cooked. Remove the pork from the wok and set aside. Wash wok add more oil and dissolve the sugar in the oil. Once it has turned golden add the pork and stir until well coated and golden.
Add the pepper, garlic, ginger, star anise and shallot and briefly stir fry. Add the rice wine and soy sauce, stir until combine then add the water.
Ensure the pork is covered in the liquid. Place a lid over the wok and allow it to simmer for 40mins.
Remove the lid and cook off sauce until thick and sticky.
Serve with steamed rice and Chinese greens.
Black & White Wednesday - Market Beets
It is time for another Black & White Wednesday. I have been participating in this event for about two months now and I feel I am starting to "see" images which will work in Black & White. This display of vegetables looked very unexciting on the market table but I immediately knew it would make a great black & white subject.
Here is the colour version. What do you think? Which image do you feel is more interesting?
There are so many more gorgeous images on our host Susan from the “Well Seasoned Cook” website. Thank you once again Susan for hosting Black & White Wednesday.
The Great Cookie Swap - Chocolate Fudge Cookies
I am currently sorting through all my recipes trying to find a favourite cookie. The reason for this sudden interest in cookies is I have signed up for the first ever “Annual Great Food Blogger Cookie Swap” It is being hosted my Julie from “The Little Kitchen" and Lindsay from "Love and Olive Oil".
The idea behind the game is you sign up to participate. On the November you receive 3 food blogger addresses (who live in the same country as yourself). On the 5th December you send each of the 3 bloggers one dozen of your favourite homemade cookies. You in turn receive a dozen scrumptious cookies from three different food bloggers.
I can’t wait to try all the gorgeous home baked cookies. Food bloggers are such wonderful cooks, I love the sense of community this swap has too!
On the 12th of December each participant will blog the recipe for the cookies they sent out. There will be a round up of all the participants and their recipes. So readers will be able to see all the glorious cookies that went wizzing around the world.
So would you like to play along? If so check out the official post for all the details, and prepare to try some new cookies.
In the spirit of sharing the cookie love I have prepared a delicious cookie recipe for you lovely readers. It is absolutely divine, and not too sweet. This is not going to be my Cookie Swap. My cookie swap will remain a secret, but I thought if we are talking about biscuits I should put you in the mood by sharing a recipe.
Cookie Ingredients:
130gm Butter
1/2 cup icing sugar
1 cup plain flour
5 t/s cornflour
2 Tbs Cocoa powder
2 egg yolks
Filling:
170gm dark chocolate
165ml pouring cream
Method:
Put all the cookie ingredients in a food processor and process until the mixture comes together in a ball.
Wrap the dough in plastic and refrigerate for 30 minutes.
preheat oven to 180 degrees and line a baking tray with paper.
Roll a small amount of dough (teaspoon sized) into a ball and flatten onto the baking tray. The mixture will not spread.
Bake for 7 minutes or until cooked. Remove the tray from the oven but allow the biscuits to cool for five minutes before moving them onto a wire rack.
Meanwhile make the ganache fudge filling by heating the cream for one minute in the microwave. Stir through the chocolate until the mixture is smooth. Heat in the microwave for a further 30 seconds if necessary to get a smooth mixture.
Allow the ganache to completely cool. Use a stick blender to beat the mixture until it is a little thicker. Refrigerate for five to ten minutes to cool the ganache further. Once a spreadable consistency has been achieved fill the cookies. Match the tops and bottom of the cookies and dust with icing sugar prior to serving.
Cookies are best stored in the fridge.
So what do you think? Would you like three dozen randomly flavoured cookies turning up on your doorstep?
Top Drop - October 2011
Do you think anyone noticed that I am six days late for my "Top Drop" October story? In my defense things have been a little frantic... and whilst I have been diligently sampling wine all month, there has been a little more sampling than writing going on... sorry lovely readers, but I believe it is an occupational hazard.
Sherwood Estate
2007 Chardonnay
Sherwood Estate Chardonnay is a delicious light, crisp and refreshing wine. On the nose there is an aroma of fresh apple and melon, but the flavour is all peaches and cream due to time spent on oak. The finish is mellow and beautifully balanced on the palate. The 2007 Chardonnay is drinking well at the moment, but will cellar for the medium term.
With Spring in the air I would suggest trying a bottle or two for your next barbeque.
Enjoy this wine with a delicious seafood dish or a spicy Thai curry.
Cost $21.00 or $17.85 for Sherwood Estate Wine Club Members
Available: Kempsey IGA
At the cellar door
1187 Gowings Hill Road, Sherwood.
or
online
Citrique
158 Ferny Avenue
Surfers Paradise
I have always considered “The Marriott’s” seafood buffet to be the best of all the hotels on the Gold Coast. They serve copious quantities of delicious fresh seafood, feature live cooking stations and luscious desserts. On a recent visit to the Gold Coast I was pleased to find that the restaurant had just reopened after a huge refurbishment and a name change. I would have been devastated if our stay at the Marriott didn’t include an evening enjoying their famous buffet.
So what is new? The restaurant appears larger, and I am told there is more seating. It has definitely been modernised. The Marriott has always had “live” cooking stations at their buffet which allows guest to order custom made dishes and interact with the chef as the order is completed. There is now more emphasis on this aspect of the buffet with a live pizza station, risotto station, laksa noodle station and more.
The buffet is broken into zones, firstly the “Cold Zone” which features an absolute abundance of fresh local seafood, sushi and sashimi, salads, deli-style cured meats, antipastos and cheeses.
Seafood Selection
Sashimi Selection
Antipasto Selection
Cheese Platter
Fruit & Nut Selection
Salads in the "Cold Zone"
Pancetta & Witlof Salad
Pumpkin Feta & Walnut Salad
Tomato & Chorizo Salad
The Hot Zones offer a selection of European dishes, exotic curries and a Yum Cha Steamer Station.
Salt & Pepper Squid & Prawn with Blood Orange
Mi Goreng Pork & Prawn
Szechwan Chicken & Beans
The Grill Zone has a variety of Indonesian-style satay skewers and roast meats on offer.
Decadence Zone displays an ice cream station complete with a condiments bar and hand crafted desserts prepared by the pastry team.
Most of my time was spent enjoying the delicious seafood. I am probably not the best person to bring to a buffet because I fill up very quickly. Knowing this, I have learnt to choose wisely. You can see my gorgeous plate of succulent seafood.
I returned for my hot seafood selection, Oysters Kilpatrick and a moist delicate grilled snapper in a creamy saffron sauce.
I tried a mouthful of the mushroom risotto, it was so creamy and flavoursome I cursed the fact that I would not be able to manage a bowl of this and a dessert plate. I had already wandered amongst the desserts and I knew I needed to save a dessert space!
Mr GG ploughed through platefuls of seafood like a trooper. He then commenced on the satay stick, steamed pork buns and Szechwan chicken.
The children enjoyed a variety of food and then had some pizza. We had sat way to close to the dessert bar, and before to long the inevitable trips to the ice-cream commenced, as did the filling of bowls with M&M’s!
Ice-cream Selection
Toppings for Ice-cream
After a long "rest" break and a glass of wine I felt I had made
space for a plate of desserts. I love little baby sized treats because it means
I can fit more variety on my plate. My favourite bite size treat was the lemon meringue pie
closely followed by the chocolate mousse tart.
Once again the Marriott is the benchmark for buffet dining.
Citrique is open for breakfast, lunch and dinner. Phone: 07 5592 9772 for a reservation.
Alfresco Friday - Japanese Oysters
For this week’s edition of Alfresco Friday we have packed up a picnic and taken to the beach for a lazy evening on the sand watching the sunset. To keep things simple each of my friends have bought a variety of cheese platters and crackers to ensure our hunger remains at bay while the kids played beach cricket and made sandcastles.
Once we started to feel like something a little more substantial we moved on to our entree of delicious Japanese style oysters and a main of fresh cooked king prawns shelled on the beach and doused down with white wine and beer. Being the Alfresco Friday experts we all remembered the lemon and lime wedges for the prawns and beer.
When the last remnants of food and sun had disappeared we made our way home to ponder what a great start to the weekend e had just experienced.
Ingredients:
12 oysters natural and shucked
3 t/s Japanese pickled ginger
12 small dollops of Japanese mayonnaise (optional)
Method:
Distribute the ginger evenly amongst the oysters as desired. Add a small dollop of Japanese mayonnaise to the top if using it.
Tell me readers, what is your favourite food to eat on the beach.
Have a good weekend everyone!
Tastings of the Hastings Market Day
October is a huge month for the Port Macquarie Area with a month long celebration of food and wine. There are a series of events held on almost every day, which all come under the banner of the “Tastings of The Hastings.”
The culmination of “Tastings of the Hastings” is the annual market day which is held at Port Macquarie Racecourse. Here producers, providores, restaurants and foodie take a day out to celebrate the great food of our region.
It is a wonderful family day with something for everyone. The sun was shining and the racecourse was packed with people enjoying the atmosphere, food, wine and music.
For the children there were three huge jumping castles, and no waiting or lining up. Please take note Coffs Coast Tourism, our own Food & Wine Festival is coming up, and yes it is a competition! :)
There was face painting, balloon animals, petting zoo and
cupcake decorating, most of these activities were free or a nominal amount. Locky played happily with his "sword" all day.
My kids had the best time! They were literally happy playing all day!
“Little Miss A” loved decorating a cupcake and the ladies on the stall were so helpful.
When the children are happy the parents can relax, and that is exactly what we did, we settled in for the day and enjoyed everything on offer.
My initial focus was on trying dishes from some of the regions restaurants that I haven’t quite made it to yet. However my first purchase of the day wasn’t a meal but a condiment. I couldn’t go past the garlicky pesto given to me to try by “Pure Greed.” It was the most non commercial tasting pesto I have tried, full of lemon, garlic and flavour. I was advised that it would need to be refrigerated, another good sign, no artificial additives. I couldn’t buy just one condiment so I also purchased a fig jam. This was a syrupy soft set jam which would go amazingly on a cheese platter.
While we were perusing the food pavilions we decided to try an assortment of appertisers to get started. The XS Food Tasting Plate was one of the most interesting platters. It included Oysters in Sparkling White Wine Foam, a Ricardo Tomato Bruschetta with apple balsamic and pecorino. The Wilmaria Olive Macaron with tapenade was mouth-wateringly delicious. Mr GG loved the salt & pepper cured Meltique beef skewer with Bago relish and we both enjoyed the labneh cheese with Wunda Crunch crust.
XS Food was conveniently located alongside of Long point Vineyard so naturally I tried a few of their wines while I was there.
The Long Point Vineyard Deckchair White 2010 was a lovely refreshing Chardonnay Verdelho blend. It is un-oaked, with a fruit aroma and crisp flavour. Next I tried the 2007 Duet which is a blend of Chambourcin and Cabernet Sauvignon, this was very much to my liking so I walked away with a few bottles for my collection.
Meanwhile hubby had been sampling and comparing the beers from the two brewing companies, the “Black Duck Brewery” & “The Little Brewing Company.”
The Little Brewing Company produces three beers under the “Wicked Elf” label, a Pale Ale, Witbier and the Pilsner. Mr GG has tried this range before and loved them, but for the purpose of being thorough he thought he should sample them again.
At the end of the tasting he declared his favourite to be the Witbier. The Witbier is a reproduction of the Belgian White Ale. Its made using a 50/50 ratio of wheat and barley malts and is ‘bottle conditioned’.
From memory I think this was Mr GG favourite beer in the range last sampling... but nevermind, I had a very happy husband who is pleased he tagged along.
iWife (Miss Rach) and family had also joined us at the market day. Miss Rach decided that if hubby was sampling the Wicked Elf she would try some of the beers on offer from the “Black Duck Brewery.”
She selected the Golden Goose which is an American style Pale Ale. It is light in body and colour with a hoppy flavour.
She also decided she should sample the Proper Bitter an English style Bitter with a hoppy aroma. The bitterness is balanced with Australian malts which add a body and sweetness to the beer. I was pleased to note that Australian malts are used in the brewing to reduce the food miles. Although it is necessary to use UK hops to get the true style of the beer.
The brewery uses harvested rainwater to ensure a fresh, tasty, pure Bitter is produced.
Black Duck Brewery also has a Dark Ale available which we didn’t quite get to trying, perhaps next time.
Mr GG & iWife(Miss Rach) both preferred a different beer in the Black Duck Range so I guess it is safe to say both beers met with approval.
It was time for a little more food and we were definitely spoilt for choice.
While Mr GG was purchasing some pasta dishes for the children I made a beeline for “Bent on Food.” I had caught sight of the magic words “Pork Belly” and I was already salivating whilst it was being prepared. The dish was showcasing the Kindalee Valley farm pork belly. It was served with red cabbage and noodle salad and then dressed with Bent on Food apple balsamic chutney. It was a delicious sweet dish of pork sitting on a bed of crispy red cabbage salad, a perfect food match.
Donna offers regular cooking classes at Bent on Food in Wingham and she mentioned the home wares shop is looking particularly beautiful at the moment. Just in time for Christmas shopping!
Sometimes my children remind me of a nest full of baby birds with their little mouths permanently open. Even after devouring the pasta dishes they were still hungry. I really couldn’t blame them though as the beautiful food aroma’s were everywhere. Once the children spotted the dutch pancakes there was no refusing them. They almost inhaled the plate full of donuts with sweet sticky maple syrup.
IWife was keen to try the two different tasting plates on offer from Cassegrain Wines. They had produced the Signature Dish, being a “Marinated Chilli Squid Salad” plus a “Tataki of Yellowfin Tuna”. I was really proud of Rachy, it wasn’t too long ago that I am not sure if she would have tried a sashimi style dish, but she thoroughly enjoyed both dishes and said she would have like more!
I tried the Marinated Chilli Squid at the Signature Dish Competition and again at the market day and I have to say it was even nicer at the market day!
There were also so cute little “Gourmet” treats for puppies. The “Best Friends Delights” stand was just so adorable little Miss A wanted to take one of everything home to her little Chihuahua Sofi.
So much food and so little time! Hubby went in search of more food and found the marquise for Port Macquarie Panthers. They were showcasing produce from Gaian Poultry & Game. Panthers had put together a plate of Smoked Pork with Onion Jam on a bed of Mizuna Salad Leaves and Hoi Sin Marinated Duck Breast with chestnut and shredded salad.
They were the most gorgeous flavours and probably one of my favourite meal of the day. The meats were succulent, sweet and tender and the sauces just mouth watering. It really is so hard to pick a favourite dish.
Mr GG spotted a sign for goats meat pies courtesy of Booma Boers. He had never had a goat’s meat pie and decided that now would be as good a time as any to try one. The pastry was deliciously crispy and the feeling meaty and silky. He did say that he really could tell it was goat’s meat; it just tasted like a nice pie.
Next on the list was a round of snow cones for everyone! Lots of hideous flavours and colour, just what we needed prior to a two hour trip home. BUT, while the kids are happy the parents are happy!
I had planned to sneak off and find the most decadent desserts I could get my hands on. I had already been on a reconnaissance mission and had determined my two favourite dessert stands.
The first was Cassidy’s, an old fashion bakehouse which had the cutest cupcake stand. There were so many designs and colours and they were each so pretty to look at I had no idea which I would choose.
Cassidy’s also specialise in special occasion cakes for weddings, engagement, and events but can be found producing massive numbers of these gorgeous cupcake creations for local markets. I don’t think I have met a lovelier couple, and they had been up all night producing 1500 cupcakes for the Port Macquarie market day.
If you would like to speak to Cassidy’s about their “Cupcakes by Design” here is the email address.
So with cupcakes in hand I went in search of tarts. Sweet delicious tarts! I had spied the most adorable little Lemon Meringue Pies and I had my heart set on the delicious tangy sweetness.
Unfortunately when I arrived at Kere’s Kitchen I found that everyone else had also taken a liking to these tasty bites and there were none left.
It is probably not a bad thing I missed out on the lemon Meringue pie because I still ended up with a selection of tarts and believe me I wasn’t inclined to share. They were just so good!
The kiddies got one more sugar hit in the form of a giant size lolly pop before we made our way to the car for the trip home.
What gorgeous family day out. Kids were exhausted and slept all the way home with parts of the lolly pop stuck to their face. Happy kids, happy parents.
Black & White Wednesday - Empty Bottles
I saw this bottle display whilst lunching with my brother at Cafe ish in Surry Hills. Below I have included the colour version of this image. I think the rendering of the scene in black and white makes for a stronger image and suits the structured display better than the coloured version.
Feel free to correct me or add any comments.
I always shoot in colour and then convert the image to black and white using photoshop. I tend to follow the path IMAGE, ADJUSTMENTS, BLACK & WHITE to convert and image to B&W. This then allows me to adjust the filters to determine which filter will give the best Black & White end image. Other methods of converting to B&W discards very useful colour information.
Take a look at the same image below using a Blue, Green and Red Filter in the B&W conversion (in that order).
The differences are subtle in a small image but much more noticeable in a full size image.
There are so many more gorgeous images on our host Susan from the “Well Seasoned Cook” website. Thank you once again susan for hosting Black & White Wednesday.
Philly Cream for Desserts - Fruit Kebabs w Caramel Sauce
Can you see this dripping delicious caramel sauce? It is made using the new Philadelphia “Cream for Desserts” which means it tastes just like double cream but with only half the calories! I am sure this means I can eat twice as much!
A few days ago I attended a “Cream for Dessert” Masterclass courtesy of the lovely people at Kraft foods. Three other bloggers and myself spent the day cooking luscious desserts with Suzanne Gibbs and finished the day having afternoon tea with Margaret Fulton.
We were told we would have the opportunity to cook our own dessert using the “Cream for Desserts” and a “mystery Ingredient”. I use the full range of PHILLY products regularly so I had so many ideas for a dessert but I was a little nervous as I had no idea what the mystery ingredient may be.
On the day we had a choice of four mystery ingredients and the regular pantry supplies to be used with the PHILLY Cream for Desserts. I chose the strawberries but there were also oranges, cinnamon, walnuts, white chocolate, dark chocolate & vanilla.
Although I chose the strawberries I was really craving caramel so I decided to make two types of tarts. The first was a caramel tart to stave off my cravings, and the second a strawberry tart for the challenge. Both were really simple using the PHILLY Cream, and I would definitely make them again as a quick and easy dessert.
You could use store bought shells for convenience and simply add the sauce to the shells and refrigerate until serving. I have made Caramel Tarts previously on this website and given my crisp sweet pastry recipe so I won’t repeat it now. Instead I have an alternative idea for the same caramel sauce, fruit kebabs!
These fruit kebabs with caramel sauce are a delicious dessert idea to share with friends at the end
of a meal, much like a reinvention of the 1960's classic fondue.
Ingredients:
250gm PHILLY “Cream for Desserts”
1 cup brown sugar
60gm butter
3 bananas
½ rockmelon
2 punnets strawberries
Method:
In a saucepan melt the butter and add sugar and Philly cream.
Allow the mixture to boil whilst stirring until it has thickened slightly to the desired consistency.
Pour into the serving bowl and chill.
Slice fruit and thread onto small skewers.
Serve the fruit kebabs with the caramel sauce.
This is such a quick and simple dessert which will have everybody eating their 2-3 daily fruit serves.
Now back to my afternoon tea with Suzanne Gibbs & Margaret Fulton. Here are some of the delicious dessert images from my fellow bloggers.
Sara from Belly Rumbles made my favourite dessert of the day a “White Chocolate Mousse” with Walnut Praline Layers.
Sarah from A Beach Cottage tried to tell us she wasn’t a cook but I don’t think she had anyone fooled. Her delicious “Chocolate Butterfly Cakes” got the official nod of approval from Margaret Fulton herself.
The most complicated dish of the day in terms of technique came from and Sandra from 120 dollar food challenge. She produced some delicious “Orange Shortcakes” Firstly making the most delicious shortcakes, then an orange crème patisserie from orange syrup and finally giving a dusting of icing sugar for a beautiful presentation.
Here are a few images showing my strawberry & caramel tarts.
It was a fun day in the kitchen, here is a collection of images showing us all busy at work.
Thank you to Kraft Philadelphia Cream Cheese for hosting the event and providing product for the day. I will be using my lovely “take home gift” to produce many more creamy desserts.
Happy Halloween to Witches & Ghouls
No!
We are not eating body parts, we are going trick or treating!
Sometimes kids just don’t get it. I was trying to explain to my six year old, that the body parts lollies were for visiting children, and we were going out trick or treating for our own lollies.
Halloween is such a wonderful day of the year. Adults get to dress up and scare the kids, the kids eat way too many lollies and run around the streets like they really are possessed. It’s just one crazy night.
So here are some photos from our family Halloween Party!
Thanks everyone for getting into the spirit (hehe) of things and dressing up, everyone looked amazing.
We had some ghastedly good food, although witchy seems to have left a hand in the dip, nevermind... we can eat around that!
The mummies seem to be awakening from their sleep!
... the skulls watch over the mummies and the spiders took over the table.
Harrison, 11 years old, made his own costume from scratch! He is a strong contender for best dressed. He also took on the characters personality for the evening.
I borrowed Lorraine’s Pet Cemetery idea. Kids were a little upset that we killed of Scooby Doo.
Pumpkin Cheesecake with a yummy spiders web anyone.
Thank you to my Ghost mum for preparing that and the gruesomely delicious pavlova.
It might look ghoulish but it tasted delicious with the chocolate cream and berries.
This freaky zombie is actually my eldest boy. If you could see him bounding down the street dragging his leg behind with a half limp, you would lock the door for sure.
Luckily we had a few Zoros to save the day!
...and Zoro with "Son of Zoro"
A question for my lovely readers, how do you feel about dress
up parties? Do you get excited and go all out preparing a costume?
Is there anybody who doesn’t like a dress up party?
100 Mile Challenge Dress Rehearsal
What do you get when you combine four amazing chefs, from four very different restaurants, fresh local produce from the sea and the paddock, plus a generous splash, of some top quality local vineyards? I would say it must be the Mid North Coast’s entry to the “Crave” Sydney Food Festival’s “100 Mile Challenge”
The aim is of this challenge is to prepare a menu using fresh local produce and wines from within a 100 mile radius. The chefs, when designing the menu needed to ensure that the character of our region was evident in all the components of the meal.
Image Courtesy of Sonia Fingleton Mid North Coast Tourism
So who are the chefs leading the charge for our regional cuisine? The 2010 Mid North Coast Signature Dish Competition winner, Dustin Bowie Ford from Saltwater at Emerald Beach.
Dustin pictured centre
Stefano Mazzini from Fiasco Restaurant in Coffs Harbour, Taz Huggins who is also from Fiasco.
Last, but certainly not least, a chef with a huge personality, Clayton Donovan from Jaaning Tree in Nambucca.
What a formidable team! I have had the pleasure of dining at each of these restaurants in the past, and I know with the guys all working together in the kitchen we will be in for a treat tonight.
The other contenders in the 100 Mile Challenge are Southern Highlands, Central Ranges, Riverina and South Coast, with prizes being awarded to the winner of each course. The big event is being held at the Eveleigh Markets in Sydney on the 30th October 2011.
On the 17th October 2011, Osprey Restaurant in Coffs Harbour played host to a dress rehearsal dinner, for the Sydney Crave Festivals 100 Mile Challenge. Myself, and three guests joined 60 privileged individuals to sample our culinary entry to the competition.
We were treated to the three course “100 Mile Challenge” menu, which was also accompanied by a selection of local wines. Gaeme Davies from Long Point Vineyard narrowed down the selection of matching wines to two for each course. Guests at the dress rehearsal were asked to vote for their favourite wine to accompany each course. This involvement was a real honour. I think everyone took their role seriously. It was also a great opportunity for patrons to try a variety of local wines which they otherwise may not.
So what is the taste of the Mid North Coast? Let us begin the feast with an entree from the river and the sea.
Nambucca River Oysters freshly shucked and served with a Dorrigo Vodka Foam.
A salad of squid and prawn with delicious tomato jelly, finger lime and macadamia. Ceviche Cured Kingfish with foraged flowers and betel leaf, the wine to match this course was a choice between Roses Vineyard Sparking Chardonnay 2011 which I have previously reviewed in “Top Drop,” or a Bago Spritzy Chardonnay NV.
The entrees were all light, fresh and delicious. My favourite was the Nambucca River Oyster, it was a large plump oyster which tasted like the sea, the accompanying foam was the perfect addition.
The main was about being free range and organic. We were served a gorgeous melt in the mouth rich, dark meat Gaian Duck thigh, and twice cooked spiced Pork Belly with a pickled salad of diakon, cucumber, radish, chilli and mango slivers. The native fruit Apple Berry also featured on the plate and can be seen in the “plating up” image.
Accompanying this course was the choice between Cassegrain Edition Noir 2010 Pinot Noir, which is my current favourite red at home, and the Rose’s Chambourcin 2010. The Roses Vineyard Chambourcin caused a bit of an upset at our table when it was served. It was so gorgeous! A very mellow, full palate wine which we felt suited the dish to a tee. Our loyalties were shifted and I think there were a lot of votes for the Chambourcin at our end of the table!
No meal is complete without a dessert, so from the beds, bushes and brambles we are served a dish of local berries and native wildflowers. The delicious berries are presented on a hand crafted slumped glass dish with strawberry coulis and a yoghurt and basil pannacotta and honeycomb crumbs.
The berries were so sweet and delicious that I would have happily consumed them alone!
To finish the evening we are asked to chose between the Cassegrain Noble Cuvee NV and the Long Point Vineyard Agent Orange on the rocks. I have a soft spot for the Cassegrain Noble Cuvee so this was a lovely way to finish a delicious evening.
On a more serious note, competing in the 100 mile Challenge in Sydney is one of the many ways the Mid North Coast is developing a reputation for having a luscious food based tourism culture. As locals we also need to celebrate our blossoming local food & wine industry, and support the restaurants, growers markets, festival and vineyards to grow.
Philadelphia Cream for Desserts & meeting MARGARET FULTON
“I enjoy cooking, but I love my blog!” this is an “almost” quote from Sara of Belly Rumbles, she was referring to all the wonderful things our blog’s allows us to participate in.
We had just finished a wonderful day cooking with Suzanne Gibbs, daughter to the great Margaret Fulton. I had been content just hearing stories about the earlier days of food styling and being shown personal images of Margaret & Suzanne working together.
Then we were told we would be serving afternoon tea to the idol herself, Margaret Fulton. This was all made possible by the lovely people at Kraft Philadelphia Cream Cheese.
Kraft Philadelphia Cream Cheese has just released a new product “Cream for Desserts” it has only half the fat of regular double cream but the same thick creamy consistency. Sara from Belly Rumbles, Sarah from A Beach Cottage, Sandra from 120 dollar food challenge and myself were all invited to the home of Suzanne Gibbs, the ambassador from Philly products to attend a dessert Masterclass using this fantastic new product.
Left to right: Sarah, Sandra, Margaret, Me, Suzanne & Sara
On arrival we are told that Suzanne would be teaching us to make a Chocolate Roulade with “Cream for Desserts” and Mixed Berries. She explains that this is a dish the family will often share for birthdays and other special meals. Suzanne previously cooked this masterpiece at a Cordon Bleu Restaurant in London. We are shown a recipe card that Philly has printed and the dessert looks gorgeous. It is definitely one of those impressive desserts which would enable the cook to get lots of praise from guests. I have had mixed success with roulades, so I am looking forward to standing back and watching Suzanne show us the finer points of this dish.
We had also been pre warned that each of us would be put into a “pressure test” with a mystery ingredient, and asked to create our own dessert using the cream.
This aspect of the day had been playing on my mind... what would the mystery ingredient be? What would I make? What if I failed cooking for the lady who taught me to cook? Well maybe she didn’t actually teach me to cook, but I grew up with my mum’s copy of the “The Margaret Fulton” Hardcover Cookbook, and with the step by steps photo’s, over the course of my childhood I made almost every sweet dish in there and a lot of the savoury dishes too.
I had taken so much excitement from seeing Margaret on MasterChef last season, that I could scarcely believe we would be meeting the great women herself. In my defense, I don’t think I was the only gushing blogger in the room.
Margaret would be visiting for afternoon tea where
she would sample all our creations.
On with the Roulade, this recipe is available on the Philadelphia Site and has been reproduced on my website verbatim. Please visit the delicious dessert pages for more great ideas. I have tried quite a number of the recipes, they are absolutely luscious, and so much lower in fat when using the Philadelphia Cream for Desserts.
Ingredients
- 3 eggs, separated
- ½ cup (110g) caster sugar
- 2 tablespoons sifted cocoa (Suzanne uses Dutch Cocoa)
- 1 teaspoon vanilla essence
- 250ml PHILADELPHIA Cream for Desserts, a double cream alternative
- 1 punnet strawberries, blueberries or raspberries (optional, or a mixture)
- Icing sugar, for dusting
Method
SET oven temperature at 180oC non-fan. Line a 30cm x 25cm swiss roll pan with baking paper.
BEAT egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar.
Fold cocoa and vanilla into egg yolk mixture.
BEAT egg whites until soft peaks form.
Gently fold the cocoa mixture into the egg whites.
Pour at once into prepared pan and bake for 15 minutes, until cake has drawn away from sides and springs back when gently touched in the middle.
HAVE ready a tea towel liberally sprinkled with caster sugar. Turn cake out onto towel, carefully peel away paper and while still warm, roll up, including towel, and leave on a wire rack to cool.
WHEN completely cold, very gently unroll and spread with PHILLY Cream for Desserts. Scatter over sliced strawberries, raspberries or blueberries if using. Roll cake up and chill in refrigerator for 30 minutes. Just before serving dust roulade with icing sugar and cut into thick slices to serve.
Naturally we all sampled this light as a feather dessert. Suzanne has made it all look so easy that I will have to try and make it for the family. The flavour of the chocolate was just magic, and I don’t know where the calories from the cream have gone, but there was no compromise on flavour. The dessert was just as rich and decadent as ever and the lovely sweet fruits finished it perfectly.
I checked the pricing online and found that the PHILLY “Cream for Desserts” retails at $3.97 per 250ml carton and the brand of double cream I usually purchase is $4.88 for 300ml. Given that I prefer my desserts to be lower in fat, I would now choose this product before traditional double cream for health reasons. The taste is the same, the price is very similar, and any reduction in saturated fat is a good reduction.
We were all given a wonderful Philadelphia Cooler bag full of delicious Kraft products to take home, and a "Simply Heaven" Cookbook for further inspiration. Naturally I will be sharing my creamy creations with readers. Suzanne & Margaret generously agreed to autograph my copy of the Simply Heaven Cookbook! I
wonder if I am too old to be a groupie?
So prepare to see some more luscious PHILLY "Cream for Dessert" recipes in the days to follow. I will also be sharing my "Pressure Test" experience with a "mystery ingredient". Thankfully it was a very relaxed pressure test. Whew!! I met and shared a kitchen with some lovely bloggers, and two absolute idols, what an awesome day. Don’t forget to take a look at the other bloggers websites.
Gourmet Getaways attended this event courtesy of Kraft Philadelphia Cream Cheese.
Ghastly Ghoulish Black Velvet Cupcakes
Halloween is so much more fun as an adult! I am having such a great time planning our party and everyone’s costumes.
I am going to be a witch (in fish nets and heals of course). My dear 6”6’ (skinny) husband is going as a Skelton, hehe, who says I don’t have a sense of humour. Little Miss A (4 yrs) will be my little witch apprentice. She has a deep purple and black costume, with a broomstick, although she was a little disappointed when I told her the broom wouldn’t fly. Master 6 is going as the Grim Reaper... he isn’t quite sure what it means but he is happy because the Grim Reaper has a cool mask and a great “weapon” “The soon to have L Plates son” is going as a Zombie, he has ensured a plentiful supply of blood and is looking forward to terrifying the neighbours trick or treating.
The party food needs to be ghastly too of course, but I am running out of time (as always) so I have taken a few short cuts. These Black Cupcakes are made gross but tasty with the addition of black food colouring and liquorice essence. I have then added some Halloween lollies to the top as decoration. I think they are suitably scary!
Ingredients:
3 cups plain flour
6 t/s baking powder
½ cup melted butter
3/4 cup caster sugar
2 eggs
1 cup cream
1 tsp black colouring
2 tsp liquorice essence
Method:
Preheat oven to 160 degrees and line 2 baking trays with black Halloween paper.
In a mixer add all the dry ingredients and then the liquid ingredients.
Mix the batter together.
Bake for 10-12 mins or until an inserted skewer comes out clean.
Butter Cream Ingredients:
2 cups icing sugar
150gm butter softened
2 tsp liquorice essence
1 Tbs milk if required
1 tsp black colouring
Lollies to decorate
Method:
Beat butter in a mixer until soft and icing, colour and flavour. If the mixture is too thick to pipe add milk until the desired consistency is reached.
Decorate with ghoulish lollies.
Tell me readers, do you get into the Halloween spirit? What are your plans for this frightful evening?
Snake Infested Skullhead anyone?
Would anyone like a snake infested skull head for dessert? Surely someone would like to try this gruesome treat?
I have created a tasty spooky army of skull heads, and I
love the way it looks like there is an army of the undead marching silently
forward in these images. I think it would be enough to give me nightmares. Is it just me or are they multiplying!!!
So the name of the game here is quick last minute Halloween
treats. For those that haven't got time for anything elaborate... ie most of us with children ;)
Ingredients:
2 pkts Strawberry Jelly
500gm Philadelphia Cream Cheese
450 ml boiling water
450ml cold water
Snake lollies
Method:
Mix the jelly and hot water together in a bowl until dissolved.
With a stick blender or mixer combine the cold water and the Philly.
Once smooth pour into moulds and refrigerate.
I bought theses little skulls from a discount store, ($2 for 6) and filled them with dessert and a snake for good measure.
I think they are very effective!
After 2 hours add the snakes and place back in the fridge.
Serve once the dessert has set.
Eat quick or they just might eat you!!!
Slow Cooked Balinese Style Duck
I have been very spoilt recently. It seems that every function I attend on the North Coast is featuring the delicious produce from Gaian Poultry & Game in Kundabung near Port Macquarie. Not only have I been privileged to enjoy their sumptuous duck, but I have also eaten gorgeous suckling pig which just melts in your mouth from the same producer. I have never experienced such moist, flavoursome meats and have found myself craving more.
With “Tastings of the Hastings” drawing to a close I had arranged to catch up with Beth at the “THE MAIN EVENT:” The Holiday Coast Credit Union Tastings of the Hastings Market Day. Gaian Poultry & Game were featured in the Paddock to Plate Arena and I had made arrangements to collect a very fat hand raised duck (2 kilos) from Beth at her Gaian Poultry stand.
The event was held on Sunday 23rd October at Port Macquarie racecourse and it turned out to be a fantastic day, well worth the drive from Coffs Harbour. We tried so many delicious foods and were able to meet the producers and chefs behind the dishes. There will be a story on this event to follow.
In the meantime there is one last “Tastings of the Hastings” event left, if readers want to try this delicious product for themselves. The Annual Tastings of the Hastings Dinner at Pier One, Port Panthers on the 28th October 2011.
Today I am preparing a dish I learned how to make in Bali. I have simplified the process a little as it’s the famous 8 hour slow cooked “Smoked Duck” usually prepared for celebration purposes outdoors!
I always knew I would need to re –invent this dish slightly, and now with the perfect duck available it seemed like a good time to ponder the logistics of the meal. The duck is usually cooked after being wrapped in banana leaves and then coconut bark husks and placed in the equivalent of a wheelbarrow load full of rice husks. It smoulders in an open field or open kitchen for 8 hours until the duck is cooked. Hmmm... I am sure you can see where my problems lie.
I was preparing to slow cook it in a cover baking tray with a layer of smouldering paper bark, but I found a much easier solution. My Slow Cooker! I have used the cooker for roast meats in the past and the effect is amazing, soft, luscious, melt in your mouth meat, exactly what I was after.
As it turns out it is the perfect evening for the slow cookers as we have a “meeting” at the school tonight! Hopefully mummy & daddy won’t be placed on the naughty seat by the principal??
Without further ado, I give you my cheats recipe for “Slow Cooked Balinese Style Duck”
Ingredients:
1 Gaian Poultry Duck (see bottom of story for stockist)
Spice mix
3 t/s shrimp paste
1 Tbs sea salt
3 t/s kecap manis
5 Kaffir lime leaves
1 cup water
8 small escallops
1 ½ bulbs garlic
4 large chilli (not hot)
5 birds eye chilli (hot)
6 macadamia nuts
3 Tbs fresh ginger knob
2 Tbs fresh turmeric knob
3 t/s tamarind
2 Tbs Palm Sugar
Juice from 1 lime
Method:
You could use a mortar and pestle to pound the spices to a paste and then add the liquids.
But we all know I am a lazy cook so I threw the lot in the food processor and processed with the cup of water until smooth.
Place the bird into the slow cooker and cover in the sauce mix thoroughly. Ensure that the cavity is also filled with the liquid.
Cook the duck on setting two for 5 hours. Start the duck cooking on the breast for 2 1/2 hours and then turn twice through out the cooking time. The meat on the leg should be almost falling from the bone.
To serve place the duck on a platter and pour the cooking liquid into a saucepan. (Take care to tip off the oil from the liquid first.) Boil the remaining liquid until it has reduced by half and thickened. Pour Jus over the duck to serve.
*Funny note: I asked Beth how the duck supplies are going as she seems to be supplying everyone with so much product. She laughed and said, "let’s just say we are counting every leg at the moment."
I wonder if these little legs have been counted yet!
Gaian Poultry & Game- Baby Animal Petting Zoo
Stockist of Gaian Poultry & Game
Essential Ingredient
1/1 Harbour Dr
Coffs Harbour NSW 2450
(02) 6651 1770
Gourmand Ingredients
3/ 41 Short St
Port Macquarie NSW 2444
(02) 6584 6268
www.gourmandingredients.com.au
Bellingen Butcher
72 Hyde Street
Bellingen NSW 2454
(02) 6655 1132
Port Forshore Market on the 2nd Saturday of month
Wauchope Farmer's Market on the 4th Saturday of month.
Swansea Butcher
6/206 Pacific Highway
Swansea
(02) 4971 4799
Gresford Meats
44 Park Street
East Gresford
(02) 4938 9710
Hudson Meats
410 Crown Street
Surry Hills
(02) 9332 4454
Grass Roots Urban Butcher
101 New South Head Road
Vaucluse NSW 2030
(02) 9337 3063
Zulu's Restaurant
27 Grafton Street
Coffs Harbour
It’s not often that I am lost for words. But as I sit here with a blank screening trying to imagine how to describe my evening at Zulu’s Bar & Restaurant I am speechless. The word unique instantly comes to mind, but the restaurant, the food and the chef are so much more than that.
Perhaps I should start at the beginning; I met the head chef Joel McCulla at the Signature Dish Awards where he was a finalist. The dish he created was a Cricket & Coconut Crumbed Prawn Platter. It may sound like a fairly benign dish but all was not as it seemed.
The dish arrived, served as a mystery box experiment, to be assembled prior to eating... if you dared.
There were test tubes and beakers, capsules of powder, curious tubes of sauces and chilli pastes that the judges were to use with the cricket coated prawns. Yes... I did say crickets, they were ground roasted crickets which stimulate the Umami receptors on your palate.
Now readers, I think we are on the same page.
After seeing this mad scientist/chef at the Signature dish awards I knew I had to pay Zulu’s a visit and sample more of this unique menu.
The menu is actually three separate menus;
The First is the African Menu
It comprises of entree, main and dessert meals which all contain the unique African flavour palate of the owners home country recreated by this talented chef. There are seven berbere chilli pastes in varying shades of heat, and the most amazing aromatic nitter kebbeh, or spice infused clarified butter. Guest can also chose from a selection of African styled side dishes.
The Second is the Gerole Grill Menu
It feature the fantastic flavours created when using a volcanic rock grille. As with the above menu guest can tailor the sauces and sides dishes for a custom meal.
Veneficus is the third Menu, this is where Joel has let the mad scientist free.
He may have gone a little crazy because nothing is as it seems. There are hidden surprises, experiments and quirky named dishes, your senses will be spinning. Coffs Harbour has its very own Heston Blumenthal.
What do you order with all these choices? Readers, do you ever get truly stuck and have no idea which way to go? We must have looked confused because Joel suggested that he should send out some entrees while we took our time over the selection of a main. Whew! Good idea! When in doubt, ask the chef.
Perhaps I should have been a little nervous, after all I had already seen some pretty crazy food from him, but I was excited. I was ready for a theatrical experience, and I had no doubt that was what we were in for.
Our entrees arrived and were placed before us. The first was from the Gerole Grill Menu and was a poached prawn in coconut milk with jasmine rice, roast capsicum puree and a lemon infused herb paste. I have never had such succulent sweet prawns, the coconut milk broth was deliciously creamy and fragrant. We were off to a fantastic start and I was pleased we had left the decision making to the chef.
The second entree was a bit of a mystery. This dish was from the Veneficus Menu and was called “Duckwork Orange.” The two fat spring rolls looked harmless enough, but they were served with two white capsules and a beaker containing orange fluid. I had no idea what to expect but we were informed the chef would be conducting the experiment on our behalf.
A picture is worth a thousand words.
What the images cannot tell you is just how good this dish tasted. The duck spring rolls were so moist and spicy; they had the African flavour base that I know I will continue to crave. Whilst the sauce was foaming it was like a sweet sherbet frothy marmalade. It was tangy and delicious and matched the spicy duck perfectly.
As the menu states, it is something that needs to be seen and tasted to be believed.
When it came time to order the mains we left the task of feeding us completely up to the chef. Our senses and curiosity had been ignited and we were ready for anything.
After some discussion about how much we like chilli, chef agreed to serve us the level 4 jalapeño with slow roasted beef from the African Menu. Mr GG, being a chilli man had been trying to convince chef that he could go a level 5 (of 7 levels) but he soon backed down when he found that level 5 contained the much feared Habanero Chilli. We have this growing and the heat cuts you!
Our melt in the mouth slow roasted beef curry dish was served with a mercifully cooling polenta & potato side. Whilst we adored the beef curry it was nice to have the homely potato dish to balance the heat. The third dish on the platter was described as butter mushrooms with sage but it was so much more. The butter had been clarified over 8 hours with a selection of seventeen different African spices and the result is the most fragrant deeply intoxicating butter you can image. Joel bought me out a container of this butter and when I was too full to eat anymore food I just opened the lid and breathed in the heavenly aroma.
So while I was lavishing in this spicy heaven what was Mr GG eating? Presented to my lovely husband was the infamous “Not DOG.”.What is a not dog, I hear you ask? It is described on the menu as when a Spanish Seafood Paella with spicy chorizo and all the regular trimmings, meets the American food icon, the hotdog. We had no idea what to expect as this dish is also from the Veneficus Menu.
At first glance it look exactly like a Hotdog, but when you look a little closer there are some tell tales signs that all is not as it first appears.
I won’t spoil the surprise on this one; you will have to try it for yourself. Suffice to say the after trying the Not Dog I asked husband if the side was really wedges. You know you are in a scene from a Heston show when you are suspicious of every food item. When I took a bite of the wedges I was actually incredibly surprised by the flavour. It was another head spinning experience, but I won’t spoil that either.
There is a gorgeous selection of equally interesting desserts but alas I just couldn’t manage even a bite of one. I will however be back for more so I will share the experience once again.
Don’t forget the menu is changed quarterly so make sure you try the spring/ summer menu before it is replaced.
For reservations Ph: 0266 521 588, check out the Zulu website and the blog by Joel McCulla "never trust a skinny chef"
Pink Whoopie Pie for a "Girls Night In"
When I was a kid I used to love pink milk!
I remember I first had this delicious sweet drink at my grandmother’s place. Milk took on a whole new meaning. My sister and I used to sneak into the kitchen and eat the pink sugar by the spoonful when grandma wasn’t looking.
Moving on a few years, I am attending a “girls night in” hosted by the lovely Elyan from "My Sisters Wardrobe". The night is a fun way to raise funds for cancer research and I wanted to bring a pink dessert. I was mentally going through a list of all things pink, of course there is champagne and strawberries, raspberries, milkshakes and macarons but I wanted something different.
I have been going to make whoopie pie for a while but really didn’t have a direction or flavour in mind so the exercise kept getting shelved. Oh, and I had a chocolate whoopie pie fail so I wasn’t really in the mood for more whoopie for quite a while.
Slowly, slowly, the idea of a pink milk whoopie pie with jam soaked strawberries and marshmallow filling started to grow on me.
I have to say at every stage these little things were ugly ducklings, and I have cursed them more than I would usually curse a dessert. At no point did they look like they would end up being a photogenic treat. I even ate half a dozen of the more ugly ones before they were filled. I actually couldn’t stop eating them because the cake was so soft and sweet, so even some of the not so ugly ones were eaten.
Ingredients:
3 cups plain flour
6 t/s baking powder
½ cup melted butter
1 cup nestle quik
½ cup caster sugar
2 eggs
1 cup cream
Method:
Preheat oven to 160 degrees and line 2 baking trays with paper
In a bowl add all the dry ingredients.
In a jug combine all the liquid ingredients.
Mix the batter together.
Using an ice-cream scoop, place even mounds of batter on the baking tray. Leave space between the batter.
Bake for 10-12 mins or until an inserted skewer comes out clean.
Leave on the tray to cool for 5 mins then remove from the
paper and cool on a wire rack. Whoopie pies can be stored at this stage but always keep baking paper between the layers as they have a tendency to stick.
Filling:
250gm marshmallow
½ cup strawberry jam
1 punnet strawberries quartered with leaves removed
Method
Warm the jam in a saucepan stir until the mixture is smooth.
Remove the jam from the heat and add chopped strawberries, stir to combine, set aside.
Place marshmallow in a glass container and microwave for one minute. In the meantime oil a spatula and prepare a piping bag with a thin smear of oil. This will stop the marshmallow from sticking and allow easy piping of the mixture.
In the meantime lay out the whoopie pie “bottoms” on a serving tray ready for the filling.
Stir the marshmallow until smooth. Allow it to cool slightly. Place the marshmallow into the piping bag. If the marshmallow will hold a structure pipe a circle around the bottoms of the whoopi pie. Leave a gap for the strawberry mixture.
Once the marshmallow is almost set take a spoonful of the cool jam mixture and place into the centre of the whoopie pie. Place the lid on top and dust with icing sugar.
I was too quick to pipe the marshmallow so I had some spillage. Do not put the lid on until you are sure the marshmallow is basically set.
Whew!! This was a little messy!
Nevermind, now it is time to change into my pink pyjama’s for the party .
Would you wear pyjama’s to a party??? A friend of mine had to go and buy a pair especially... should I wear a robe too... who knows? Oh and what do you wear on your feet!
The Stunned Mullet
24 William Street
Port Macquarie
Once again I seem to be starting a story in reverse, but imagine my joy when I saw this cutely named dessert, “The Sugar Pie Honey Bunch” I instantly knew to reserve some dessert space for this little gem.
The Stunned Mullet is located opposite town beach at Port Macquarie and was established by owner Lou Perry 6 years ago. The atmosphere is relaxed and the restaurant is obviously quite popular with the locals.
NQN and I peruse the menu, I could help noticing some delicious sounding cocktails but I reminded myself that I was here to do a job. The menu described so many luscious sounding dishes but I immediately had eyes for the Pork Belly entree.
We ordered our dishes and to our surprise the chef sent out an early entree of Crispy King Prawn wrapped in wonton shiso & shitaki served with a yuzu miso and fragrant oat flakes. This entree was in addition to those which we had ordered, and I was secretly very pleased. I had been looking at the description of this dish and the fragrant oat flakes had tweaked my curiosity. The wonton wrapped prawn was deliciously crisp and the prawn inside moist and tender. The prawns were sitting on a bed of smoky oat flakes for added flavour.
Next up was the Pork Belly which was served with Seared Scallop, a nuoc cham dressing and Asain salad. This dish was an easy choice for me, as I think the pork and scallop combination is a match made in heaven. The pork was succulent and salty, with a decadent layer of flavoursome fat. The scallop, sweet and delicate.
All this gorgeous food and we still had another entree to go! The salt and peppered baby squid tossed with garlic chips, fresh chilli and fresh coriander on a bed of baby rocket was another winning dish. The well seasoned squid was tender and full of flavour. It was great to have a fresh herby salad after the richness of the pork belly.
NQN and I had a chance to chat about the meal while we were awaiting our mains. Despite being very tired from a huge day of meeting producers and operators we needed a little time between courses. The next dish to the table was the Duck leg with truffle desire mash, sour cherry reduction, rocket, pear and hazelnut salad with verjuice vinaigrette. This was a really tasty dish and it really hit the mark for me. The duck was crispy skinned and gamey melt in the mouth flesh, I love creamy well seasoned mashed potato with truffles and I was pleased to see the sour cherry reduction which pulled the whole dish together nicely.
Readers may know that I spent ten plus years as a vegetarian, basically throughout my late teens and all my twenties. As a result I am always tempted by delicious sounding vegetarian dishes. When I saw the Buffalo Ricotta, spinach and roasted pumpkin Rotoli, crispy sage and tomato veloute with a meyer lemon aioli I knew this was another dish I wanted to try. I thoroughly enjoyed the flavour of the pumpkin, cheese and spinach but the best part for me was the crispy sage, I could have eaten a plate full of that with just the meyer lemon aioli.
For dessert we had ordered the Sesame Snap Mille Feuille with layers of Tahitian Lime and Coconut Curd with a chilli inspired caramel. Traditionally a Mille Feuille is three layers of pastry used to sandwich two layers of patisserie crème, such as a vanilla slice. The dish which arrived at our table was an exciting reinvention of this old favourite. The sesame snap was delicately thin and lacey and had a clear sesame and honey flavour. I loved the fresh tart flavour of the lime curd and was content to scoop at the curd with the sesame snap. All three flavours sesame, lime, and coconut complimented each other perfectly. The caramel was a very light sugar syrup, which was infused with red chilli although it didn’t provided any heat to the dish.
Finally the dish I had been anticipating all meal, the “Sugar Pie Honey Bunch”. When it arrived at our table I was immediately in love. This velvety brown sugar pie with crisp base was so sweet and creamy, and the delicious burnt orange syrup provided a gorgeous contrast in flavour. Dark chocolate lined the plate and crunchy candied walnut were scattered generously over the dish. Oh dear, be still my beating heart! Will I ever love another... hmm, I do like my desserts, so the answer is probably yes, but I strongly recommend you try this honey bunch.
Sadly the meal had come to a close. It was time to amble with full bellies, down to the Observatory Hotel to sleep off our meal, and prepare for another day of food discovery in Port Macquarie.
The restaurant is open for lunch and dinner for bookings pleased call 0404 409 809, or visit the website
Thank you to Destination NSW and Mid North Coast Tourism for hosting our meal at “The Stunned Mullet.”
North Coast Food & Wine Tour
Day 1 of my road trip with Lorraine Elliott, better known as “Not Quite Nigella.”
So what is my brief, I am to drive NQN around various places of interest from Port Macquarie, Comboyne and Nambucca Heads through to the Coffs Coast and finishing at Emerald Beach. We will be sampling produce from various regional growers, dining in gorgeous restaurants, Lorraine will be judging the 4th Annual Mid North Coast "Signature Dish Cook Off" at Port Macquarie Tafe.
I will be joining a panel of twenty, tasting the finalists dishes for the people’s choice awards. We will be staying in two beachfront properties, the first being The Observatory Hotel in Port Macquarie and the second Saltwater in Emerald Beach. The journey will take us three nights and four days and has been organised by the lovely people at Destination NSW and Mid North Coast Tourism.
Lucky me, I have the opportunity to show off an area I love to my FAVOURITE Food and travel blogger. On that note I also have to thank Lorraine Elliott for allowing me to be a part of her Mid North Coast Food and Wine Itinerary. It has been an amazing opportunity to work beside someone I consider to be a great writer, photographer and leader of our industry.
The itinerary for the four days is rather full, and day one see us launch straight into visiting some local producers in the Port Macquarie area. The first stop is Lorne Macadamia Nut Farm. The farm was established 15 years ago as a family business and produces 10 -12 tonnes of macadamia nuts each season. We are given a tour by the property owner Ray Scott. He explained the growing and harvesting process of the macadamia nuts.
The farming at Lorne Macadamia is based on organic principals. There are no fertilisers or pesticides used on the property. Instead they rely on environmentally friendly farming practises such as mulching with the residual macadamia husks, rainfall irrigation and chook manure to produce a more natural and sustainable product.
Ten different Macadamia nut varieties are produced on the farm, and we were given two varieties to sample. I was surprised at the difference in flavour and texture between the nut varieties as they initially appeared identical.
Also located on the property is a citrus orchard and we are given a lovely bag of blood oranges to take home with us. At this point Ray directed us to the cafe where we were to sample a meal from the cafe run by his wife Jo.
Jo explained that she uses predominately local and seasonal produce, with an emphasis on creating fresh, healthy dishes. When establishing the menu Jo wanted to create a point of difference between the farm cafe and what was commonly available in Port Macquarie. She had noticed that a lot of cafes serve the same commercially produced cakes and decided that it was important that she gave customers an alternative and thus a reason to continue visiting the farm.
All the cakes and desserts are made on the premises and served with delicious accompaniments and lovely garnishes. After sampling both the famous Carrot & Macadamia Cake with delicious plump sultana in a citrus syrup and served with Macadamia nut Ice-cream and the Decadent Flourless Chocolate Cake using ground Macadamia Nut served with a lovely liquor berry sauce and warm chocolate ganache, I can assure readers that I would drive a long way for another piece of cake.
Meals are made fresh to order so dietary requirements are easily catered for with notice. We are served two delicious salads, the first a “Harvest Salad” featuring char grilled vegetables, roasted macadamia nuts on mesculin lettuce with a homemade macadamia pesto dressing. I loved this dish and would order is again, the herby pesto had a lovely tang and went so well with the creamy pumpkin and smoky vegetables.
The second was a “Warm Chicken Salad” seared chicken in chilli, ginger and macadamia satay on a caramelised onion and char grill vegetable salad. Both meals showcased the fresh produced beautifully. It was lovely to sit and enjoy the tranquil cafe setting and I will be sharing the experience with my family next time we are in the area.
I finished up my meal with a Macadamia Plunger coffee and Lorraine with a Macadamia Tea. Both had a gorgeous macadamia aroma. My coffee was the perfect end to a very relaxed meal.
As we were leaving we also tried the oven roasted Macadamia nuts. Eight different flavours are roasted on the premises and naturally we felt we should try each flavour in turn. My favourite sweet flavour was the caramel, although the honey was also delicious. The smoked macadamia nut was amazing and I should have bought a bag for the family (sorry everyone, next time).
While I am admitting things I should have purchased for my family and didn’t, how cute are these gorgeous little biscuits! There were so many cute shapes decorated with lollies and icing. I love the platypus with the snake lolly on his back.
With a busy day still ahead we set off for our next producer Ticoba Blueberries & Avocado, but not before receiving this kind parting gift which was left on top of the car by Ray.
Ticoba produces 12 tonnes of Blueberries per year which then make their way into local retailers and the Sydney markets.
Being a small producer the farm’s focus is on producing the best berries, and quality control is most important. We were shown the blueberry bushes and the tiny blueberries which are the start of this season’s fruit.
Comboyne Culture is a local cheese factory which backs onto the Thone River in Comboyne. This boutique business has been owned and operated by Ron Lindsay for the past five years. Ron’s passion for cheese is the driving force behind the success of the business. His cheeses are available throughout the mid north coast, Newcastle and Sydney. I have been served Comboyne Cheese on many occasions in the past so I was pleased to have the opportunity to visit the factory.
Ron explained the cheese making process and showed us through his well stocked cool room. We were given a “sneak peak” at his work in progress, a Thone River White Mould cheese which is currently under development. The maturation process of this cheese is expected to take six months.
Hopefully at the end of that period there will be added to the Comboyne Culture range. Comboyne Culture currently produces 600 cheeses per year and five different varieties. The most popular cheese in the range is still the Camembert, but Ron is finding that older gentlemen tend to be partial to the Bluebert Cheese.
Ron has a theory on why the Bluebert is popular with this demographic. Once men get to a certain age their wives or doctors put them on a low sodium diet. The Bluebert is deliciously salty and creamy, without an overwhelming “blue” flavour. Naturally it becomes an instant hit with these salt restricted gentleman, so much so that Ron has unofficially renamed the Bluebert “Old Man’s Cheese".
Once our tour was complete we were able to sample the various cheeses in production.
Camembert
Washed Rind Camembert
Bluebert
Lindsay Blue
Thone River Blue
My favourite was probably the washed rind Camembert as it was a more pungent flavourful cheese, although I loved them all! Lorraine and I both felt that our husbands would appreciate the Thone River Blue which was a crumbly full flavoured blue.
Now what food tour would be complete without sampling a little bit of chocolate to finish. Located just two doors down from Comboyne Culture is Baba Lila Chocolate. These beautiful handmade chocolates are made following the traditional Russian method of hand mixing the centres, and then dipping the centres in chocolate.
Chocolate making is a tradition in Natasha’s family, the recipe she uses for her Baba Lila chocolate is the same one she used as a child when she would help her mother make chocolates for the family. It seems only natural than that the business would be named after her mother.
When we arrived Natasha is busy making two different varieties of chocolate, a traditional hazelnut and a native lime. Baba Lila carries a range of six traditional flavours and six innovated native flavours.
These beautifully handmade chocolates are available at Port Macquarie, Wauchope and Bellingen Markets. They retail for $15 per packet which includes one of each flavour.
I have to admit I actually tried one of each flavour! After all, I was writing a story, and I knew my readers would want to know what flavours to try. My favourites in the Native range were the Aniseed Myrtle, Lemon Myrtle and Pepper Berry. In the traditional range I could go past the Rosewater and Hazelnut.
I am sure I am making readers very hungry with details of such a gourmet itinerary. All of these delicious regional products can be found at the Port Macquarie and Wauchope farmers markets. So I would encourage you to consider booking a little Gourmet Getaway and explore the area for yourself.
Lorraine and I are staying at the Observatory Hotel opposite Town Beach in Port Macquarie. The sun is shining and I have a gorgeous view of the surf from my balcony.
The observatory hotel is a 4.5 star hotel; it has won numerous regional and national awards which attest to the standard of the accommodation.
We have been given interconnecting rooms which are fully self contained and would be ideal for a family. In our room we find a picnic backpack and a letter of introduction which informs us that guests are invited to make use of the hotels bicycles and helmets, should we wish to explore and picnic along the Port Macquarie coastline.
Although this is a tempting offer which I would usually be ready to accept, I am feeling rather full at this point and I am ready to make use of a comfortable bed.
As they say “there is no rest for the wicked” and before too long it’s time to wander out for dinner. Given that is such a lovely evening we decide to walk to our restaurant. We are booked to dine at “The Stunned Mullet” which is a popular restaurant opposite Port Macquarie’s Town Beach.
Review to follow...
But I will leave you with a delicious dessert image.
Lorraine from Not Quite Nigella & Julie from Gourmet Getaways traveled to Port Macquarie as guests of Destination NSW & Mid North Coast Tourism.
Bacon Jam
I am not really sure who the first person was that decided bacon should become a jam. I have seen an old Martha Stewart slow cooker recipe for Bacon Jam, so perhaps it was the American Queen of the kitchen herself! I discovered this delicious condiment care of our own queen of the kitchen, Lorraine from NQN. She created a bacon jam recipe on her website, and whilst it seemed interesting, I didn’t rush out to buy bacon. I was still struggling to get my head around the concept.
So what changed for me?? I became addicted to my “Sweet Caramelised Onion Jam.” I was making it up by the bucket loading and eating it just as quickly. Then I had an epiphany, the only thing which would make this eating experience better was bacon! Finally I understood the flavour profile of bacon jam. It was not to be served as a sweet jam, it was a jammy relish, just like my onion jam.
I couldn’t get into the kitchen quick enough. I combined what I knew about bacon jam, and my recipe for onion jam and voila! It may be an ugly duckling, but it is the current condiment “love of my life”.
I am not sure how long my heart will last given this full saturated fat love affair, but for the moment I can see no end in sight. Bacon Jam is my new love, I add it to my Panini with Jarlseberg, to burgers and pizza’s and anything else I consume.
Ingredients:
1kg of double smoked bacon diced
8 cloves garlic sliced
2 onions diced
5 sm chillies sliced
½ cup brown sugar
2 tsp of grounded cumin
2 tsp of tabasco sauce
½ cup vinegar
¼ cup of maple syrup
1 cup expresso coffee
¼ cup bourbon
Pepper to season
2 cups water
Method:
In a large heavy saucepan cook the bacon over a medium to high heat until the bacon is lightly browned.
Remove the bacon and drain.
Leaving 1 tablespoon of fat in the saucepan fry onions, garlic and chilli until the onions are translucent.
Add vinegar, sugar, maple syrup, bourbon, Tabasco, cumin and coffee, and bring to the boil, stirring and scraping up the bacon bits from the bottom of the pan.
Once the mixture has deglazed the saucepan add the bacon and stir.
Reduce heat to simmer, and cook, uncovered, for 30 minutes stirring occasionally to make sure nothing sticks. Add water ¼ cup at a time as necessary, from the 2 cup allowance.
Use a stick blender to roughly chop the bacon into smaller pieces. Keep the look rustic and do not over blend.
Continue to simmer the mixture stirring and adding water as necessary for another hour.
When the liquid is syrupy, (1 ½ hours approx) remove the pot from the heat. Transfer the contents into three sterilised glass jars. Seal and refrigerate. Or serve immediately.
I hope I have convinced you to try this delicious condiment.
I am curious readers, what food have you had to change your opinion about? What did you think wouldn’t be that great, but upon tasting you loved?
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3 TOURS DEPARTING 2012
Have Your Say
Not sure if my first comment took...
Anyhow sorry that the weather killed your plans for celebration. Glad to stop in and see an authentic Austrailan dish. I am now going to google riberries!
I hope the weather clears so you can have a good weekend!
I finally got out of bed at 11.30am (which is a personal record for me). The weather cleared at about 2.00pm and the festivities went on despite the bad weather. So all in all a great day!
Thanks for the lovely comments everyone!
I'm sorry to hear about the weather. It was fine here in Melbourne although our plans were cancelled for very different reasons (we were just lazy, or rather my parents were). It was meant to be more celebrations for my brother who just turned 19 on the 25th. :)
The pie looks fantastic! Although I'm not a huge fan of kangaroo since it's so lean! I like my fattier meats :P
Oh what a shame mother nature had other plans for your Australia Day festivities. More pie for you? Your pie looks awesome and I don't think you could get more Aussie than your one.
I'm sorry to hear about your plans being cancelled and I'm glad to hear everyone's houses are ok. ut being in bed at 10.30am is definitely a luxury you have earned! happy Australia Day! :)
wow! they look amazing! Happy Australia Day. Shame about the un-Australian attitude that company took to your issue :(
This is brilliant! I've only ever had ice cream pop ups what a fun idea :) Looks very, very Australian ;)
I am a white chocolate cake fanatic and I'm super excited to try this recipe, thank you soooo much! And I don't know why I haven't bought any pop up containers yet, silly me. Great post and pics!
Beautiful cake pops, so perfect to celebrate you Australian Day. I love the color you achieve, it's noe easy to have the right one, at least the ones you want.
And that cases...I want them...!!!
This is really a creative post, love the layering in the push up pops! Happy Australia day! I can understand why the little ones went crazy over these-delicious as well as eye catching.
Lorraine - Vegemite chips?! I never knew there was such a thing!
Back to the post...the Vegemite chips stole my attention! :)
I'm not really a fan of Bakers Delight (I used to be as a child - the sprinkle finger buns!)....I much prefer smaller bakeries.
Happy Australia Day to all!
Thanks for the comments, I loved the look of these two, seems though the little ones have been into them and there is only ONE left for Australia Day! LOL!!
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