WHAT’S INSIDE?
The ST. ALi Family 08
Branching Out:
Middle of the Road 15
Gourmet Guest Recipe Contributor:
Madame Truffles 18
Food Service Australia
Sydney 2016 22 Beauty & The Gourmet Do High Tea 32 Melbourne Good Food & Wine Show 2016 38
Simply Sarj:
MY JERSEY CHANNEL ISLANDS Part 2 ‘Jersey New Potatoes’ 44 Sarj's Recipes 46 What's Happening On Instagram? 50 Foodsploration 51 Food Lovers Calendar 57 About TAT Gourmet Mag 62
CONTRIBUTORS:
Fiona Brook Kerrie Howell Marissa Whight Natalie Salvo Madison Manning Sarj McLinton Kristie Giblin Connie Lambeth
A favourite time of year for many foodies with Food Service Australia in Sydney and The Melbourne Good Food and Wine Show. We had some of our lovely writers attend and catch us up on all the goss from both shows.
The truffle scuffle is in full swing as the season has begun. Madame Truffles has
a delicious gnocchi recipe for us (as seen on the cover). If you'd like to experience
a truffle feast then get yourself along to
the ST. ALi event later this month. TAT Gourmet and Beauty also headed along to a very special Vegan High Tea! The images look mouthwateringly delicious. Join us for a look at another packed full foodie month in The Australia Times Gourmet Magazine.
Cheers!
Kristie The Editor
Editor's Note Gourmet Editor
PROOFREADER:
Madison Sandy Connie Lambeth
ST. ALi
has quite a story. No
matter how impressive the food is, with inventive names
like
Smoking Pig, My Mexican Cousin and Kingfish and Beats
, it seems all roads start
and end with coffee, with their undeniable reputation for placing “a strong ethos on quality beans and unique brewing methods”. On top of the creative, entrepreneurial spirit at the helm, undoubtedly skills, experience, energy and passion within the
ST. ALi
team, continue to drive the whole ‘coffee movement’ forward, both in Melbourne and on the international stage. “What began in 2005, down a South Melbourne laneway in a dumpster-chic warehouse space, has become the
St ALi
Family, and under the indefatigable energy of owner Salvatore Malatesta, has reached its tenth year as a worldwide leader in specialty coffee with a unique multi- brand strategy”. “Malatesta continues to push the envelope with innovative coffee environments and best in category in Australia”.
The original stand-alone cafe has evolved into a roaster, an education centre, and an online store, with another branch of coffee retail under
the
Sensory Lab
brand.
St. ALi
also have a history of hosting special events, such as their Truffle inspired evenings with
Madame Truffles
over the Melbourne winter. “In the
St ALi
Group, Single Estate, Country of Origin, Direct Trade, and Cup of Excellence are consistently championed, bringing the
Footnote:
**In January 2016 St Ali opened its first café in Southeast Asia in the upmarket area of Jakarta. A second café is set to open in Seminyak, Bali, later in 2016. **Koo Koo Ca Choo is on the All Day Menu - crispy potato hash with mushroom duxelles, poached eggs, shaved Gruyère, chlorophyll and truffle vinaigrette. Rodney Dunne from the Agrarian Kitchen recently launched his new book: The Truffle Cookbook at ST. ALi Roastery
world’s finest coffee beans to Australian coffee lovers.
St ALi’s Matt Perger
is a two-time
Australia Barista Champion
(2011, 2013),
World Brewers Cup Champion
(2012), Runner-up at the
World Barista Championship
(2013), and
World Coffee in Good Spirits Champion
(2014)”. “Matt Perger and his coffee disciples or boy band counterparts have toured all over the globe starring in pop-up cafes, master classes and merchandise signings”.
**ST. ALi SPECIAL EVENT**
In collaboration with
Madame Truffles
and
Smalls Bar
,
ST. ALi
recently hosted a
Truffle Cocktail Evening
and
Book Launch
, with
Rodney Dunne
from
Agrarian Kitchen
. His new book,
Truffle Cooking
, provided plenty of interest among gourmands, as did the truffle-inspired dishes prepared by
ST. ALi’s
Head Chef Andy Hearnden. Hot on the heels of this event comes the
July Winter Truffle Banquet
on 25
th July.
ST. Ali and Madame Truffles Winter Truffle Banquet
12-18 Yarra Place South Melbourne
Date:
25
th
July 2016
Time:
5:30pm onwards
Menu Price:
per person- 5 dishes/ for kids - fish & truffle chips
Wine Matching:
per person available on the evening
Bookings:
www.eventbrite.com.au/d/australia--melbourne/st- ali-x-madame-truffles/
Head Chef Andy whips up inventive dishes at ST. ALi
Madame Truffles
is known for sourcing the highest quality truffle from the best region in Australia, with attention to the widest variations of terroir. For this event, the
Madame
will showcase a number of different truffles for the banquet. The final menu is still a secret but here are some examples of what you can enjoy on the night:
A Style Menu Designed to be Shared:
• Caramelised Onion Broth with Roast Quail matched with smoky truffle from Braidwood (NSW)
• Whole steamed Tasmanian Trumpeter matched with sweet but robust ruffle from Pemberton truffles (W.A.)
• Whole roast Sevens Creek polar blade Wagyu carved at the table and served with seasonal sides and with a truffle distinctive [parmesan cheese aroma from Manjimup (W.A.)
• Chocolate Soufflé with Madame’s own truffle ice cream
Looking good ST. ALi! Black Eggs
Story & Images by Sommelier Kerrie Howell
Branching out
Shout.
JUST DO-NATE.
hen I first met my husband, he
was a beer drinker. Steadfast
and uncompromising (hee hee, I said uncompromising). Would you believe the first wine I convinced him to try was a tempranillo? I thought very
carefully about my choice, as I wanted to
lure him in for the long haul (at this point, we are still just talking about drinking wine).
I didn’t want to assault his palate with
anything too chewy or heavy on tannin, and I didn’t want it to be too light either. I went
for a solid, middle-of-the-road tempranillo, and it went over very, very well. I considered
it quite the triumph, convincing a beer- drinking bloke to try an exotic Spanish wine, and to enjoy it! It is also a small triumph that the relationship progressed past trying
new wines. Well, sort of. Tempranillo, pronounced temp-ran-ee-o is a Spanish red variety that is quite readily available here in Australia. When you are
seeking out a tempranillo, sometimes you will just find the region on the bottle. What you will see mostly is Rioja. Tempranillo
is really what keeps this northern part of
Spain pumping. The flavour it imparts are
red fruits, and the reason I describe them as middle-of-the-road is that in my opinion,
that is where the flavour profile sits. Sort of nicely between everything. Not too savoury, not too sweet, not too strong on tannin. It’s a good place to start with this variety.
If you want to take it up a notch, you could
try a tempranillo with more oak integration.
This will be labelled as a Reserva or Gran
Reserva. This means they have been aged
in oak for a minimum number of years, so consequently will have many more layers
and more complexity. Here you may find flavours with more vegetal notes, as well as some fruity nuances. When you get to these secondary flavours it can be a real talking point with your mates. You can throw around terms like “forest floor” and “sweaty horse saddle”. Really in my opinion, secondary flavours are what you can taste past the fruit. It is a really interesting and fun activity (and it gets more interesting and fun the more you have). Another good example of this variety comes from Ribera Del Duero. This is slightly further south of Rioja. Here, the fruit is more along the lines of plum and darker examples of fruit. Either way, if you see
that the tempranillo is from either of these
regions, it’s a pretty safe bet. You could also
try what I believe to be Spain’s answer to cab sauv, which is a tempranillo blended with
garnacha (grenache). These wines are lovely and quaffable, and usually friendly on the old hip-pocket too. If oak is not your thing and you still feel like getting your tempranillo on, look for the word “joven” on the bottle. This means that it has not been aged in oak. Perhaps the reason I enjoy this variety so much is that is makes me slightly nostalgic,
but also in a way, it’s sort of a metaphor for
our life. We are unapologetically middle-of-
the-road kind of folks, and in no way is that
a bad thing. Humble lifestyle, two kids, two cats and overall, pretty darn content. Is there
room for improvement? Sure, but I think
that’s true for pretty well everybody.
As you can see, with so much out there
to try, you really need to get drinking (responsibly of course)! We have only talked
about tempranillo in Spain. There is so much more to discuss and to try. Let's save that
for next month. Meantime, go eat some spicy roasted almonds and some tortilla with chorizo. Cheers! Salud!
salt and pepper. Stir the mushrooms through the butter, then cover with a lid and stew for 3-5 minutes. Check the mushrooms halfway through and add more reserved mushroom water, if necessary, to prevent frying (or they may turn bitter). Turn the heat to high, add the wine and cook until evaporated. Turn off the heat. Bring the water back to boil and add the gnocchi. Cook on rapid boil until the gnocchi rise to the top (about 3 minutes). Drain the gnocchi, reserving 2 tablespoons of the cooking liquid. Place the fry pan with the mushrooms back on a medium heat, add the gnocchi and butter, and stir to coat. Add the chives, half of the parsley, chestnuts and Grana Padano, and gently stir again. Avoid leaving the gnocchi in the pan for longer than 1 minute or they may start to disintegrate. Just before serving, add enough of the cooking liquid to loosen the sauce. Then, thinly shave Black Truffle on top of the gnocchi, sprinkle with Parmesan and extra parsley, then drizzle with some extra virgin olive oil. Serve immediately.
Madame Truffles
Food glorious food - the
Food Service Australia
event celebrated all of that and more. In 2016, this trade show was held in Sydney at the Royal Hall of Industries and the Hordern Pavilion from May 22-24. It was specifically targeted at professionals from the food, beverage and hospitality industries and drew together an impressive line- up of events, presentations, masterclasses and over 200 exhibitors. The inaugural National Restaurant Conference was also a big drawcard where
4Fourteen’s
Colin Fassnidge,
Catalina’s
Judy and James McMahon,
Gault & Millau’s
Mark Dorrell and others came together with other industry luminaries to discuss important topics like: social media, pricing, tourism, global food trends, technological developments and food allergies. Fassnidge was a very interesting speaker in particular, he joked that he once used a producer that was so good at tracing the origins of a pig he could tell you its name. He also described how his chefs cook regular meals for the homeless and that
this has helped to reduce food waste in his restaurant’s kitchen. The Café School was another important spot where people could learn about coffee, sandwiches, burgers, wraps and gelato. Emily Oak of
Sensory Lab
was one of the speakers. She has over 20 years experience (or the equivalent of around 1 million coffees) and she did a very informative talk about coffee that included the following points:
• Coffee is the seed of a coffee tree meaning it’s a fresh product that is best consumed within one month of purchase.
• The coffee, machine, milk and barista all
Food Service Australia
also
played host to the
Unilever Food Solutions’
Chef of
the Year. The competition attracted over 150 applicants where a total of 32 chefs competed in heats over the course of the three day event. The entrants had one hour to produce their best dish from a black box of ingredients and were judged by John McFadden
(Pittwater RSL)
, Karen Doyle
(Le Cordon Bleu)
, Sam Burke
(Meat & Livestock Australia)
, Philippe Mouchel (President,
Bocuse d’Or Australia
), Mark Baylis
(
Unilever Food Solutions
) and Gary Farrell (Competition Director). The competition was fierce and the title was won by Matt Weller of the
Royal Canberra Golf Club
.
The World’s Greatest Pie competition had entrants supply one pie to judge hot, one to judge cold and one to be judged the next day. Victoria’s
Kaa Pies
made
history by being the first non- meat pie to win in the history of the competition. They took out the main title with their vegan pie, a Thai vegetable curry one and also amassed a
total of four other medals for
their tasty creations. matter in order to make a good coffee.
• Coffees are not hard to make but they are difficult to make well.
• Bitter coffees are often the result of a dirty machine, not the barista.
• You should learn as much as you can and practice as much as possible.
• Milk has an optimal temperature of 55- 58 degrees Celsius. The texture and temperature need to be correct for the latte art to work.
• You need to tamper firmly and consistently in order to avoid channelling.
Beauty & The Gourmet
Text by:
Connie Lambeth
| Images Courtesy of Katelyn Rew
Street Organics 1430 High Street Malvern Vic 3144 Phone: (03) 9972 8329 www.streetorganics.com Do High Tea
Beauty and Gourmet
joined forces recently, keen to sample a Vegan High Tea at
Street Organics
, impressed this fab feast was touted as ‘gluten free, sugar free, grain free, paleo and raw’. No need to worry about picking through the menu here, for two ‘vegetarian-lovin’ foodies’ with a penchant for chit chat! The High Tea setting at the end of the quaint staircase greeted guests with its ‘picture perfect’ detail. Old world charm instilled an immediate sense of serenity, and growing anticipation of a fine afternoon of sweet indulgence.
Tower Number One - Raw Zucchini Rolls, Cumber Bites with Cashew Cheese, Caramel Slice
The afternoon tea party was soon underway, with a welcoming pot of
Spearmint & Licorice
Herbal Tea, which met with instant approval by
B & G
. Mind you this was no ordinary herbal brew, rather a refreshing, beautifully aromatic, ‘need to purchase a bag afterwards’ type tea. This quality warmup was followed moments later by the arrival of ‘
Tower Number One
’…so dainty, so delicate, so pleasing to the
eye. The
Raw Zucchini Rolls, Cucumber Bites with Cashew Cheese
, and mini portions
of
Caramel Slice
, were taken up with lively enthusiasm among the smartly dressed patrons engrossed in pleasant conversation. In-between the offerings,
Beauty
, with her professional eye for photography, snapped away in haste before
The Gourmet
devoured the platter! Candles and fresh flowers, subdued lighting, and splashes of afternoon sunshine played into the room overlooking High Street, creating a relaxed ambience. As the event rolled on, voices buzzed harmoniously in a gentle ‘Raw Vegan High Tea’ kind of way, opposed to the noisy fervour of a hipster cafe in the full throng of a weekend brunch.
Candles and fresh flowers helped create a relaxing ambience All lace and vintage charm in the upstairs room at Street Organics - tables for two and larger seating options available
The house-made
Chai Kombucha
emerged smack in the middle of
Beauty
capturing a few more pic clicks, and
The Gourmet
sharpening her note-taking pencil; a beverage pleasing on the palate, a healthy boost to the ‘digestives’, and in a handsome hue which matters to some. ‘Aesthetically attractive’ are words of importance in any High Tea worth it’s salt, (herbal of course!).
Tower Number Two
materialised some time later, at the kind of event where time is of no consequence and no one bothers to check their smart phone. What
Tower Number 2 - Cacao Avocado Mousse, Beverage Choice Tomato Bombs & Cashew Cheese, Choc Mint Cheese Cake
is not to love about
Cacao Avocado Mousse
perched high and pretty in little jars atop a vintage tiered-cake stand? Comparing notes on flavour, texture and the ‘delish factor’ was a hard situation to be in on a Saturday afternoon, however B & G stayed on task and headed straight for the
Tomato Bombs laced with Cashew Cheese
, which kind of rolled around their plates for a brief moment before sliding down a little too effortlessly. Next it was onto
the
Choc Mint Cheesecake
,
about which time those who played ‘ladies’ tugged at their belts ever so slightly, aware there were more temptations on the way before they could call it a day. A predicament yes, but the committed ‘foodaholics’ were up for the challenge! With a hot beverage choice of a Latte, Chai, or Tumeric and Ginger Latte on Soy or Almond Milk, it was time to
Chai Kombucha pleased the palate and the aesthetic eye! Beverage Choice of Latte or Chai, or Tumeric & Ginger Latte on Soy or Almond Milk
face
Treat Number Three: Chocolate Tart and Blueberry and Passionfruit Cheesecake
.
It was rumoured on the streets of Malvern that plates were polished clean!
Vanilla Water Kefir
was a welcome take-home bonus, with
Beauty
and The
Gourmet
lingering a moment, before heading down the stairs to embrace reality once again. It was obvious on the day just how much everyone loves a ‘good spoil’ every so often. Kristen Morrison and her friendly team have created a special experience to be enjoyed in the cafe’s charming upstairs venue, plus there’s plenty of alternative dining nooks for larger groups. There is something about a cleverly crafted High Tea which transports patrons away from the hustle and bustle of ordinary everyday routines and into a realm where delicate treats and ‘vintage glam’ harmonise perfectly.
Check online, or phone for details and pricing on their Monthly Vegan High Teas, Thursday Night Dinners, Workshops, Masterclasses and Special Events Note: Katelyn Rew is Editor of The Australia Times Beauty magazine & a professional photographer Treat Number 3 - Chocolate Tart, Blueberry & Passionfruit Cheese Cake
Admittedly, I mainly ate cheese at
Melbourne’s Good Food & Wine Show
, and a few Blush tomatoes. My plus-one had the wine part covered, rating
Golding
as her number one preference. After a few rounds of the stalls, because you never know what you may have missed the previous round, we decided to watch the talented Matt Moran take to the stage and cook crispy chicken. The Convention & Exhibition Centre was mixed with foodies, wine connoisseurs,
lovers
of the food industry showing us the future of the marketplace, and the raw workers from the land that usually remain behind the scenes growing and producing everything we Melbourne foodies love to devour. Hearing from the farmers about the processes and motivations behind their brands was touching, the passion to deliver quality and good flavours lives in all of them. At the Convention & Exhibition Centre 3rd, 4th and 5th of June, I saw for myself just how much energy goes into what we put on our plates and in our glasses.
The
talked about one-hundred-dollar Haute Dog was available at the food truck stall, served to you by some charismatic guys who, when I was there, invited me into the truck for a look and a photo before heading over to deliver a Haute Dog to Hamish & Andy.
A photo set with vintage costumes, a table full of (maybe fake) food and professional photographer Karin Locke awaits you, ready to take your snap! If you can’t make it here is a list of the
stand out brands/stalls in no particular order, with details on how to purchase their products: Haute Dog
Facebook news.com.au story Where to get a one-hundred-dollar Haute Dog? Out the window of a travelling food truck Location: Australian states
Golding Wine
Adelaide Hills https://www.goldingwines.com.au/ Buy online or at the cellar door
Joiy Sparkling Wine
Bottled Happiness http://joiy.co.nz/ Stocked at BWS in Australia also in New Zealand and Canada
St Gerry’s Donuts
http://www.stgerrys.com.au/ Monthly pop up locations around Melbourne
Mr Black
Cold Press Coffee Liqueur http://mrblack.co/ Available at Dan Murphys and Vintage Cellars
Rogue Wines
http://roguewines.com.au/ Buy online at Wine Angels
Nelshaby Capers
http://www.nelshabycapers.com/ For a list of South Australian stockists go
here
Or for postage options contact Nelshaby Capers directly
Hartshorn
Sheep Whey Distillery & Grandvewe Cheese http://grandvewe.com.au/hartshorn-distillery/ Buy the booze online at their website and cheese from Tasmania or by contacting Grandvewe directly
Blush Tomatoes
http://grandvewe.com.au/hartshorn-distillery/ Stocked at Woolworths
Text & Images by
Sarj McLinton
My Jersey CI Part 2 ‘Jersey New Potatoes’
J
ersey is known for its rich milk but I simply have to do the
island justice by talking about their famous ‘Jersey New Potatoes’. They are petite and
thin skinned and can be cooked and eaten with the skins on, or peeled. They are popular not only on the
island but in England and Europe too. I visited the Central Market in St Helier
where I saw that some of the potatoes were really small, like big marbles. Their skin is so thin that it can be
rubbed off after washing, meaning
they don’t need to be ‘peeled’ as
such. Jersey New Potatoes are usually cooked in butter and have a delicious flavour quite unlike other potatoes.
I went at the end of their winter and
the potato fields were covered with perforated plastic sheeting which helps
keep them warm and grow quickly for an early crop. In the past, the island’s
climate was milder than England’s
which encourage an early crop hence
the original name ‘new potatoes’. Now farmers rely on spreading the sheeting over their potato fields to trap ground heat and stimulate an early crop in a
simple, reliable way. Stephen’s school- friend Trevor Le Sage showed us on his own farm how he could tell when the
potatoes were ready for the plastic
to be removed, he could see through
the little holes to check if the potatoes are starting to sprout and when it
reaches certain height, means it can withstand the cold by itself. He also
has a beautiful apple orchard, imagine the apple pies and crumbles! We know how delicious Jersey New
Potatoes are and how important the
plastic sheets are to their growth. The sheets do have quite an effect on
the appearance of the countryside, one could say they are ugly because you cannot see the colour of the soil but in another way they do glisten
beautifully when the sun is ahead of you and this is quite a dramatic effect for a photographer or an artist. Trevor’s mother was a fantastic cook
and I remember with great fondness not only her delicious Sunday Roast meals she made for us but also her secret wonderfully tasty ‘Le Sage’
Simply Sarj
My Jersey CI Part 2 ‘Jersey New Potatoes’
stuffing to accompany her roast. Not
only she cooked with love for others
but her and her husband’s traditional
Jersey hospitality will always be greatly missed. We were saddened to learn from Trevor that she had passed away very suddenly while on a visit to France. I am very proud to say
that before we left Jersey to migrate
to Australia she gave me her recipe
which I look forward to contributing
here someday. So, having said all this, it was logical that I should create a recipe with
Jersey New Potatoes for my hosts
on the island. Some of them did not like seafood so I had to think of something else and developed a recipe that I had seen my mother do
in Malaysia with potatoes, chicken,
ghee and ginger. The tropical heat meant that potatoes were an
expensive rarity because they had
to be grown in the cooler hills rather than down in the plains, the reverse
of Jersey’s conditions. This meant
that potatoes were only cooked for our special guests. For my hosts in
Jersey I used Jersey butter instead of Ghee (clarified butter).
At the Jersey Airport we were surprised to see bags of Jersey new potatoes for sale at the security gates
to customs for your flight out of the
island. There was nobody manning
the stand - just a box for your money
if you intended to buy. Then later, as we passed through the Duty Free shop we saw more potatoes for sale for the same price. Can you image Australia doing this with our fresh produce? I wish Australia had a signature ‘produce’ which was showcased this way.
My visit to Jersey was too short to enjoy all of the different types of food on offer so to make up for that I
have created a quick prawn dish with coconut and lime for those of us who
love seafood. I hope you enjoy it.
I can’t wait to bring you more recipes
in future editions of Gourmet. I make
them with love and not much fuss.
Sarj
•
60g onion
•
20g ginger
•
20g garlic
•
1 fresh chili
•
1kg large Banana prawns
•
1 cup coconut milk or coconut cream
•
100g green beans
•
4 Kaffir lime leaves
Cooking method:
Make a paste out of onion, garlic, ginger, chili and fresh turmeric if used or add the turmeric powder to the paste. Add the oil to a pan on moderate-to-hot heat, stir and cook the paste for approximately 5 minutes until it is fragrant. If the mixture catches to the base of the pan lower the heat. Now add the coconut milk or cream, kaffir leaves, salt, fish sauce and the beans, bring to boil, cover and cook for 5 minutes. Now add the lime juice, prawns and the tomatoes and cook until the prawns turn pink, approximately 5 more minutes. Taste and adjust the seasoning if required and serve over a bed of rice or as preferred.
Variation and suggestions:
Coconut cream or coconut milk can be used for this dish. Fish sauce can be salty so if using it you may add less salt. Green tomatoes and little green Thai eggplants are ideal in green curries but use what is available at that time to make the dish look more like green curry, and a teaspoon each of ground fennel and cumin seeds gives this dish more curry-like taste. I always use raw prawns with heads and tails and shell on for their natural flavours instead of relying on stocks to flavour the dish. However I do use scissors to trim the legs and feelers off the prawns before cooking to give it neat appearance. Green/Tiger/
•
1 teaspoon salt or to taste
•
Fish sauce to taste
•
Juice from one lime
•
3 tablespoons olive oil
•
½ teaspoon turmeric powder or 10g fresh turmeric
•
Green or ripe tomatoes – quartered
PRAWNS COOKED IN COCONUT MILK and LIME
•
500g chicken thighs – cut into bite size pieces
•
500g whole new potatoes – par cooked
•
200g roughly chopped onions
•
50g fresh ginger – thinly sliced
•
1 heaped teaspoon salt or to taste
•
50g butter or Ghee
•
2 tablespoons oil
•
Chopped spring onions for garnish
Cooking method:
Cook the chicken pieces in ghee/butter/oil (see suggestions below) on moderately-hot heat to brown the pieces for roughly 5 minutes. Add the onion and ginger to the pan and cook for 5 more minutes. Add the salt, par cooked potatoes and sauté until the potatoes are fully cooked, roughly for 5-10 minutes. During the cooking process more butter or ghee can be added to keep the chicken and potatoes moist. The pan can also be covered during cooking, or a touch of water can be added to speed up the cooking process. If needed, the heat can be reduced, but allow more time to cook. Once the dish is ready, garnish it with spring onions and serve with rice if desired, or by itself.
Suggestions:
Jersey new potatoes are ideal for this dish. However ordinary potatoes can be cut to desired size or simply select small size potatoes for this dish. Par cooking the potatoes halfway will speed up the cooking process without having to use water during cooking. I usually par cook my potatoes in the microwave for roughly 5 to 6 minutes before using it in this recipe, however the size of the potatoes used will determine the final cooking time. I prefer not to use any liquid while cooking this dish because I feel it reduces the impact of the butter/ghee taste. I add some oil to my recipe to break down the richness of ghee/butter. Use all butter or all ghee, or oil, or use a mixture of all three combined. Clarified butter (ghee) is used for most North Indian cooking and it has high heat tolerance. My mother would have used all ghee but when you have Jersey butter on hand why look for anything else! Enjoy.
GINGER BUTTER/GHEE CHICKEN WITH NEW POTATOES
This month our Melbourne, Sydney and Launceston ‘foodie friends’ have been out and about exercising their tastebuds to the max! Sarah Gill and Amy Foyster headed to the swish launch of Sister of Society in Chapel Street Prahran, while Madison Manning and Melbourne Glutton did us proud at Eat’aliano by Pino in the heart of Windsor. By all reports Pino turned on some genuine Italian hospitality, with authentic dishes inspired by his homeland. When it came to the Melbourne Good Food and Wine Show, Madison jumped on board for a second round of food lovin’, experiencing a total bust out of the best food and beverage sampling around. Meeting the artisan producers, makers and shakers is always an absolute privilege at such events.
SISTER OF SOCIETY LAUNCH - PRAHRAN MELBOURNE EAT'ALIANO BY PINO LAUNCH - WINDSOR MELBOURNE
Meanwhile Melbourne and Sydney served up warming winter soups and nutrient dense juices, while eggs made an impressive appearance at every weekend brunch. Natalie headed to Sydney’s first BYO Cafe & Bar at Fatman’s, and discovered their baked eggs topped the bill in the ‘egg department’. The ever popular dumplings and Mexican morsels provided relief from the kitchen for quick and tasty ‘after work dinners’, and of course burgers and great coffees were never far from our mind! Along the way, Gourmet friend Emily popped over to Bali for a quick break, and found the humidity demanded a supplies of frozen yoghurt topped with dragonfruit, while at home we kept our promise to our mums and ate up all our greens…with kale fried to perfection how could we not?!
Eat well …and this week thank a chef! BAKED EGGS - FATMAN'S CAFE & BYO BAR - SYDNEY FONDA MEXICAN - MELBOURNE ROYAL STACKS - MELBOURNE
From Festivals, to Food Shows, to Fabulous Feasts Across the Country TAT Gourmet have you covered over coming weeks…
Calendar Food Lovers
Collated by
Connie Lambeth
Images Courtesy of Mia MacDonald & Melbourne Food & Wine Festival, Connie Lambeth
VIC **SPECIAL TRUFFLE EVENTS** ST. ALi & Madame Truffles Winter Truffle Banquet
25 th July www.eventbrite.com.au/d/australia-- melbourne/st-ali-x-madame-truffles/
The Truffle Toastie Competition
Sunday 10 th July 1pm The Premises Cafe Kensington www.madametruffles.com.au
S.A. Barossa Gourmet Weekend
14 th August - 16 th August www.barossagourmet.com
N.T. Darwin Beer Can Regatta
17 th July Plenty of Top End Food, Beer & Fun www.beercanregatta.org.au
NSW Sydney Good Food & Wine Show
5 th - 7 th August www.goodfoodshow.com.au
Ballina Fine Wine & Food Festival
1 st - 3 rd July www.bellinafinewineandfoodfestival.com.au
Let Gourmet know what’s on in your suburb or region and we’ll add it to our calendar! connie.lambeth@theaustraliatimes.com.au
N.T. Darwin Beer Can Regatta
17 th July Plenty of Top End Food, Beer & Fun www.beercanregatta.org.au
NSW Sydney Good Food & Wine Show
5 th - 7 th August www.goodfoodshow.com.au
Ballina Fine Wine & Food Festival
1 st - 3 rd July www.bellinafinewineandfoodfestival.com.au
QLD Noosa Long Weekend
15 th - 24 th July www.visitnoosa.com.au
Brisbane Good Food Month
1st to 31 st July www.brisbane.goodfoodmonth.com
TAS Hobart Festival of Voices
30 th June - 17 th July A City of Fine Food & Song https://festivalofvoices.com
W.A. Perth Good Food & Wine Show
8 th - 10th July www.goodfoodshow.com.au
A.C.T. The Canberra & Capital Regional Truffle Festival
June to August www.trufflefestival.com.au
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To book an appointment visit our website or call Caitlin on: Mobile Service We come to you!