Paniyiri – Greek Festival 2012

by liz on May 26, 2012

The smell of charcoal meat wafted through the streets surrounding Musgrave Park, Brisbane. Paniyiri, the Greek festival was spoilt with a warm day, which brought a huge crowd. With the vendors selling their wares from fried haloumi, souvlaki, squid and moussaka. Food options were endless, working our way to each vendor, gathering a small feast to share.

ABOVE: Fried Haloumi

BELOW: Lamb Souvlaki

ABOVE: Octopus with lemon squeezed over the top

BELOW: Cabbage Rolls, with a rice and mince stuffing, wrapped up in silver beet leaves, braised in a light tomato sauce

ABOVE: Chicken Souvlaki

BELOW: Fried Calamari

ABOVE: Roasted Chicken

In 2010 we visited Panyiri for the first time, discovering the best dish which was grilled chicken, this year we tried to find it again. Above we found the closest thing to the chicken, it was apart of a meal, yet it still tasted just as good.

Behind the scenes, the men are working the rotisseries and barbecues. The women are making honey puffs and serving the hungry. I love watching the team out the back of the stalls, a family operation, running like clockwork, all helping one another to get the job done.  All smiling, with hearts on their sleeves, producing flavourful food.

BELOW: Men attending to the spit roasted meat.

ABOVE:  Mythos – Greek Beer of the Day

BELOW: Queuing to get to the lamb spit roast tent.

ABOVE: Honey Puffs

Filling ourselves with plenty of food, lunch was over . The Greek food mall would be packed up and gone until next year.

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Old English Marmalade – Recipe

by liz on May 24, 2012

Citrus branches are currently bending across the hinterland, with the weight of the fruit, slowly ripening ready for use.  Marmalade is zesty and tangy, this recipe is an old English method I discovered a few years ago. You can use blood oranges, mandarins, lemons and limes. The glut can be stored in your pantry for up to a year.

Marmalade

Keeps for 1 Year

  • 12 Oranges
  • 4 lemons
  • Water
  • 800g sugar per 1 litre of liquid

 

  1. Peel or zest oranges and lemons, do only about 8 in total, keep them aside for later use.
  2. Give the fruit a good squeeze in to large stainless steel stockpot, placing all the skins, seeds and juice. Cover with water and put a lid on and boil for 1 hour.
  3. Allow to sit for 24 hours to cool.  Return to heat and boil for another hour.
  4. Strain the liquid into a large container, discarding all the seeds and skins.
  5. Measure the liquid, putting it back into the stockpot.  Measure out the sugar required and bring to a rapid boil, test after 10 minutes. (see note)
  6. Once the consistency is achieved add the rinds and stir.  Pot the marmalade into steralised jars.

 

NOTE:  To test the set, place a couple of saucers into the freezer, allowing to chill.  Place a teaspoon of the mixture onto a saucer and return to the freezer for five minutes.  To test, run your finger through the middle and the mixture should stay in place when ready. Not running back into the gap you just created with your finger.

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A Month in Marrakesh by Andy Harris

by liz on May 23, 2012

Lost in the alleyways of Marrakesh, to turn another corner to find another market, filled with hand crafted home wares, fruit and vegetables and spices stacked high.  Sounds like an adventure, Andy Harris has created a cookbook that is addictive to flick through. Each page filled with culinary art and recipes that you instantly crave.

Images of a local dishes jumps out at you, recipes screaming for you to make fill the pages. Our home filled with the aroma of favourites like steamed lamb, stuffed baby vegetables, beef and barley couscous, spicy chicken kebabs and prune tagine.  Desserts are just as memorable, a hand made date ice-cream is a guilt worthy treat to soothe your mouth after eating spicy harissa. The recipes are easy to follow to ensure you get authentic flavours.

Over the past 20 years Andy Harris has kept visiting Morocco, each page a statement of his passion for the place. Currently the editor of “Jamie” magazine he has also been the editor of the Australian Gourmet Traveller. Teaming up with David Loftus an influential food and lifestyle photographer, who has worked with the likes of Jamie Oliver, Martha Stewart and Heston Blumenthal.  The combination of these two men have created a book that makes you taste, visualise and experience what Moroccon cuisine has to offer.

Morocco has always been a place I wanted to visit, now it has taken the number one spot.  Creating the authentic fare in our home kitchen from “A Month in Marrakesh” has inspired me to book our next holiday. For now I will have to keep cooking the recipes to get by.

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Inside Scoop: The Elements of Judging Cheese

by liz on May 21, 2012

Judging cheese is an art form, similar to tasting wines.  Last week the RNA Showgrounds hosted the Royal Queensland Food and Wine Show, showcasing the best milk, butter, cheese, yogurt, gelato, ice-cream and this year chocolate.

On Monday 14th May, the hall was set up with tables of cheese, rows and rows. Entering the room, the perfume of the blue’s puts the senses into overdrive. So how do the judges do it?

A panel of 3 judges start by looking at the appearance, texture and flavour of each cheese, which are the main elements in the competition. The process starts with opening the cheese, considering what is wrapped around the cheese, is it foil or wax and has the cheese sweated. Once cut, looking at the crumble, firmness and skin depending on the cheese, before the judges even put it in their mouths.

“Texture is much more important than flavour” said Russell Smith, cheese judge and writer for Australian Regional Food Magazine. Russell and the panel, place a small amount of cheese on their tongues to evaluate texture. How it melts in your mouth, how smooth and creamy it is.  Lastly the flavour element is judged, before the cheese is spat out. Debating the elements of taste, as each palette is different, though they all know what to look for in a particular cheese. After each cheese, a slice of apple and water is taken before moving on to the next cheese.

As they move down the rows of cheese, I start thinking of how much they are consuming, even though they are spitting out each cheese. Russel assured me that fermented milk products like cheese and yogurt don’t increase your cholesterol. For a cheese lover it is still important to exercise to keep the kilo’s off your waist.

ABOVE:  Winner:  Montefiore Cheese – Rovoline – classic mozzarella with a delicious mild & milky flavour

BELOW:  Winner:  King Island – Discovery Ash Brie

Winners of 2012 RQFWS

  • Champion Cheese of Show – Jindi Cheese, for Old Telegraph Road Heritage Blue
  • Custard – Gold – Maleny Dairies
  • Wash Rind Cheese – Gold – Jindi Cheese Pty Ltd
  • Stretched Curd Cheese (mozzarella)- Gold – Montefiore Cheese Aust P/L

To view more results visit RNA website

ABOVE: Blue cheese

ABOVE: Judges cutting a wheel of parmesan

BELOW:  Judging in action – appearance, texture and taste

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Ruby Luncheon at Noosa International Food and Wine Festival, 2012

by liz on May 18, 2012

The first day of the Noosa Food and Wine Festival the gates were opened to by 200 women for the Westpac Ruby Luncheon.  Guest speakers Stephanie Alexander, Nicky Riemer and Jane Ferrari talked about how they got started in business.  The challenges, changes and how they gained success.

ABOVE:  from left to right; Jane Ferrari, Stephanie Alexander, Nicky Reimer and Larke Riemer

Stephanie Alexander Kitchen Garden Foundation has just been granted three years of support from the Federal Minister for Health. Stephanie Alexander is educating children of what goes in and out of the soil, to what ends up on your plate. As a librarian she thought, food was for fun. Opening Stephanie’s, her own restaurant in Melbourne, filled with pleasure and difficult decisions.

Working in the industry for over 30 years, Alexander has made marvelous friendships with colleagues, inspiring and influencing them, to seeing them now in their own restaurants. Admitting “It is hard to run a restaurant with your own money” said Alexander, especially while you have young children. “We all came out of it the best we could,” said Alexander, in life “you should be able to discuss and communicate the things that went wrong”.

“I did not have good enough grades, to be a vet” says Jane Ferrari, PR for Yulumba wines. Ferrari trained as a wine maker, in the Barossa, after 15 years in production for Yulumba, she was offered to become the storyteller for Yulumba wine. Speaking honestly about doubt, weighing up the pros and cons of the job, Ferrari still compared herself to other PR’s looks.  Turning down the job because of her appearance, Ferrari’s boss assured her, that they did not want someone from the tits and teeth brigade. The audience went from laughter to feeling compassion of Ferrari’s story. Now with the support from her family and a boss who believes in her, Ferrari explains “Public speaking is the most difficult thing I do.”

Nicky Riemer studied engineering, before realising she was not doing what she loved. “Do what makes your heart sing” advice given by her “father” said MC Larke Riemer. Riemer started as an apprentice, in her second year working under Stephanie Alexander. Now at 40, finally owning her own restaurant, Union Dining, Melbourne, with a business partner who she trusts taking care of the front of house, Reimer admits to enjoying being in the kitchen.

The three women left us all assured that things will get easier, that working hard does pay off.  With support of friends, family and business partners, success is possible. Nurturing as we are, to remember that we need to push more for our own careers.

For advice about Women in Business, visit Ruby Connection http://rubyconnection.com.au/

The entrée was put together by Stephanie Alexander, an autumn inspired salad with soft and crunchy leaves, apples, fruit complemented with something salty like bacon and rich like quail eggs.

(PHOTO) baked barramundi mustard herb curst, parsley purée, balsamic shallots w Yulumba eden valley viognier

Dessert  was a Yarra Valley cheese platter, yering camembert, black savourine, toasted walnuts, muscatels, honeycomb w Yulumba scribbler

ABOVE:  Y series by Yulumba

BELOW:  The packed Auditorium

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Apple & Cinnamon Porridge

by liz on May 17, 2012

Post image for Apple & Cinnamon Porridge

Waking up to a bowl of hot porridge always helps me get motivated to take on the cool mornings of winter.  As the days get shorter and cooler, I realised that winter is upon us and I need to get back into some of the old routines.  This recipe has a modern twist from our everyday traditional rolled oats, by adding apple.  It gives it a simple sweetness along with a hint of cinnamon, perfect for those who are not convinced that porridge is a great breakfast.

Apple & Cinnamon Porridge Recipe

Serves 4

  • 1 1/2 cups oats
  • 1 apple, grated
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 1/2 cups water
  • 1/2 cup of milk (cow, soy, rice, almond)

Place all the ingredients in a saucepan except the milk.  Allow the mixture to come to the boil, stirring occasionally.  After 1 min check to see how much liquid is left in the pot.  Add your milk of choice and allow to simmer for a further 1 min.  Check the porridge, the oats will have broken down and have a little sauce coating them, not dry.  Top with some baked apples, honey and a nut & seed mix.

Baked Apples:  Cut the apples into 8, and lay on a baking tray.  Sprinkle over a generous amount of brown sugar and a good squeeze of lemon juice.  Bake at 180′c for about 40 minutes or till soft.  Will keep in the fridge.

Nut & Seed Mix:  1 1/2 cups of a mix of the following (macadamias, almonds, pepita, sunflower seeds, sesame seeds, linseeds).  Lay them out on a baking tray and drizzle with a little macadamia oil and honey.   Bake at 180′c for 10 minutes.  Place in a food processor and give them a little blitz to break them up.  Do not do this for to long or it will end up like almond flour.  You want to keep it chunky. Add some raisins to the mix and jar up.  Will keep for weeks on the breakfast table.  Sprinkle over your favourite breakfasts for an added crunch.

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Walking the Streets of Bangkok, Thailand

by liz on May 14, 2012

Walking the streets of any foreign city sheds a light on how it operates. Bustling Bangkok is the capital of Thailand, housing almost nine million people in the city.  Strolling down streets to discover markets, shopping districts noticing that scooters are the best transport. Either they are parked on the side walks or zipping by on the street, a few make shortcuts to dodge the traffic weaving through the local shoppers on the side-walk.

Shops spill out on to side-walk, competing to display their wares.  A few tables hug the road side selling things from mobile phone cases, jewellery, gadgets, paintings, and what looks like junk.  Though it could be second-hand. Weaving through the street, eyes are on you, vendors ready to pounce on a sale.

The streets are filled with horns, cars gridlocked in some sections, while scooters zip through the holes, tuk tuks supply a cheap alternative to taxi’s, though while empty beep to get your attention.

An open air market provides the Thai’s with a place to get their groceries and stock up.  With many markets around Bangkok there is something for everyone.  Below is the area for hand bags of all shapes and sizes.  Above is the dried goods section.  The most stand out is the pork crackling in bags.  Yum.  I may be getting hungry.

 

Above: Street food carts, parked and ready to be picked up and used.

Finding our way back to Convent Street in Silom, street vendors lining both sides of the street, give us options of what to eat.  Tonight it was Hainanese style chicken and rice. A small scoop of rice placed in the middle of the plate, topped with poached chicken that is tender and soft. A few slices of cucumber and some coriander and a dipping sauce.  This particular dipping sauce was spicy, chili and garlic. A small amount on the chicken for me only, though Roy was in his element.

The street stall (below) who served up our dinner, mum, sister and daughters. Working hard, but always with a smile.

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Roasted Eggplant Dip

by liz on May 10, 2012

 

 The last time my sister served me one of her eggplants it was not ripe and it was burning my mouth.  This time we were given some more eggplants this time they were ripe, the skin dark and the stem looked like it did not put up a fight. I was a little envious of receiving such a reward from her own backyard garden.  All I am growing at the minute is parsley, rosemary and basil (just). I wanted to show Amy how I could eat them with love.

To give these two beautiful pear shaped fruits some justice, I was going to keep them simple.  Making them the stars of the show, by roasting them in only a small drizzle of oil.  Keeping them pure for the following ingredients to be added to make a dip.

I learnt to make baba ganoush when I worked in a Turkish restaurant what seems like a long time ago.  The first part that kept the integrity was roasting the eggplant.  We use to roast them over coals to get them all charred on the outside, before busting them open to get the goo that was left inside.  The flavour always turned a little sweeter doing it this way.

A simple recipe to impress your friends on a friday arvo knock-off. The bowl of dip lasted only 2 hours in our kitchen.  I seemed to of eaten most of it.

Roasted Eggplant Dip Recipe

1 lge or 2 med sized eggplants

2 tbsp yoghurt

2 tspn tahini

1 clove of garlic, finely minced

2 lemons, juiced

salt, generous pinch

olive oil

 

Pre-heat your oven to 200′c, cut the eggplants in half length ways and place flesh side up on a baking tray.  Drizzle a little olive oil over the top of the flesh and bake for about 1 hour.  You are looking for the eggplant to be quite soft in the interior.  Allow the eggplant to cool, then pull off the skin, place in a strainer to allow any excess water from the eggplant to escape.  Then mash the eggplant pulp to a paste, add the garlic, yoghurt, lemon juice, salt and mix to combined.

Check for seasoning and then drizzle a little olive oil over the top.  Serve with some slices of toasted sourdough bread.

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