It couldn’t be better timing for me to put pen to paper for this issue after having just returned from a truly amazing trip to Alice Springs, what an experience! Amongst other things, it highlighted how wonderful it is to constantly jump into new and untried adventures. Closer to home, we certainly have ‘new experiences’ covered for you with some deliciously fresh additions to the range. Read on!
When first asked to visit Alice Springs during the Desert Festival to judge the Wild Foods Competition, I didn’t hesitate for a moment. I had never had the chance to visit Alice Springs so it was the perfect opportunity to see more of my own country.I was asked if I’d like to travel there on the Ghan - something I’d always wanted to do - and as Trevor Cook, an ex employee of great note, was now the Food and Beverage Manager for the whole operation I happily agreed, knowing that a lot of care would be going into the food under very difficult circumstances.
You can always be picky, and there were a few things I’d like to have helped with, but in general I was truly delighted with a light lunch of a great chicken terrine (made by my daughter Saskia as it happened) and dinner at night with a seafood chowder that was seriously good, and then salt water Barramundi for mains that I really enjoyed.
I probably had the best of all worlds spending just the one night on the train, as when confined I can be like a caged tiger, but small as the cabins were, the rhythm of the train took over from the noise and I slept incredibly soundly. Staring out of the window at the changing scene of the desert was really worth the journey.We arrived at the station with such fanfare I felt a little like a rockstar! It kind of set the scene for the excitement of the locals too that I was there, and I enjoyed every bit of it more than I could have imagined.
The Desert Festival covers not only food but music and art and it’s a very exciting time to be in the Alice. I’d definitely go again. It’s hard to decide which was the highlight of those busy few days but I'd probably choose the trip to Desert Park where I had the privilege of being shown around by two wonderful Aboriginal women, Veronica, an Elder, and Rayleen, a really good caterer with ‘Kangas can Cook’ who was a driving force in the wildfood competition.Desert Park was too beautiful even to write about except to say I’ll never feel the same way about the Desert again. Having the privilege of Veronica and Rayleen pointing out all the food and medicinal plants was more than I could have hoped for, but Colin, who simply was there as an independent tourist whilst I was busy, felt just as strongly about how wonderful the park was. It’s something that every Australian should simply visit to find out for themselves.
Finally an ice cream for grown ups! Ice cream is such a specialized field so when I set out to make my own I wanted it to be as close as can be to making it in your own kitchen, and eaten within an hour of its churning. This benchmark didn’t give me much time to get it from production to you, but reality seldom inhibits me, so I have worked closely with passionate people to take the concepts at my kitchen bench to your table.
All you need is a spoon to indulge in any one of the three luscious flavours of my new ice cream but if you want to take it a step further, try my version of a banana split with caramelized bananas and fig vino cotto. Or for an elegant dinner party option try a slice of Amaretto soaked sponge cake, topped with a scoop of ice cream and some dark chocolate shavings. Everyone will be convinced you churned it yourself and we won’t tell if you don’t!
Burnt Fig Jam, Honeycomb and Caramel Ice Cream 500ml
Vanilla Bean and Elderflower Ice Cream 500ml
Quince and Bitter Almond Ice Cream 500ml
Available from 29th October at Independent Supermarkets and Gourmet Stores.
If your New Year’s resolution was to make your own traditional Christmas pudding this year, then you’ll know all about the time and care required to make a pudding to be the perfect finish to your Christmas menu. If, like me, not all of your resolutions manage to come to fruition then I can help you out – with the pudding at least! I have tweaked the recipe ever so slightly to end up with an incredibly indulgent pudding based on an extravagant amount of plump Barossa fruit, with freshly ground spices and a decent ‘schlook’ of port. Rather than suet, which I love but which makes this pudding far too dense, I’ve used freshly churned butter to ensure the most wonderfully moist cake imaginable – perfect for post Christmas leftovers. For me, brandy butter is the perfect accompaniment to this pudding but I’m thinking we may trade that in favour of ice cream this year given the above mentioned!
The mention of Christmas can have a two-pronged reaction; excitement at the thought of the season, and a sobering realisation of the work involved in choosing and sending gifts. To help out with the later, I’ve put together my range of ‘Celebrate’ hampers again this year. Hampers make sense to me, and I adore receiving them, but I didn’t want to just put together a collection from my existing range - it had to be special! So you will find at least one product in every hamper that is completely exclusive; a taste you cannot buy anywhere else, plus others that are only done as short run products and are almost impossible to find. Hand picked, gourmet favourites that will add a festive feel to any pantry well beyond the Christmas season.
Until next time,
It ended all too quickly last month so we’ve decided to do it again. You pick your favourites and we’ll take care of the postage and handling free of charge. It’s your last chance before the silly season and the perfect opportunity to put some ticks against that very long Christmas list. What a boon!
What better way to get your apple a day than with Maggie’s new Apple and Rosemary Paste? Enjoy as a delicious accompaniment to a lamb or pork roast or try adding cubes of the paste into your next homemade stuffing for a properly brought up chook. For the simplest of all options; just add cheese. In this case something with bite is best, like parmigiano or aged cheddar. With any bits left over, melt with a little verjuice and brush over an apple tart… Just wonderful!
As a food club member you can be amongst the first to get your oven mitts on a copy of Maggie’s beautiful foodie tome - only just released. To ensure you don’t miss your chance to own this superb publication, order a signed copy of ‘Maggie’s Harvest’ now. Don’t miss an especially delicious offer!
Our Home Block Shiraz has just been awarded 92 Parker points! Buy a dozen and get 2 bottles on us. Vibrant burgundy red with ripe plums and rhubarb on the nose, this shiraz is made from hand picked fruit, that has been open fermented and basket pressed. Spring lamb is calling! New vintage in now…
We all know ‘good things come in threes’, so surely four must be even better! And even more so if it has anything to do with food, so we have put together all 4 dvds of Maggie and Simon in ‘The Cook and the Chef’ at a very tasty price. It’s guilt free gluttony!