Issue 4
Welcome!
I’ve discovered over the years that it is one thing to observe and discuss the change of season, noting the difference in colours and temperature, but it is quite another to live and work according to its variables.
On an observation level, I adore the warm, yellow light on an Autumn afternoon, the new produce the season brings and the ‘favourites’ that are cooked up and enjoyed from well thumbed recipes. But amongst observing the tell tale signs of seasonal change I am actioned by them, with little subtlety, to get a wriggle on in order to have everything in place before the quinces are ready to pick for quince paste or the olives need to be crushed for our extra virgin olive oil.
The seasonal changes of colour are the indicators on my yearly planner!
Nuovo Idea
With everything else being picked at this point of the year, I reserve a special excitement for the olive harvest and tasting the first green, grassy drop of extra virgin olive oil. I’m doing our first tests for ripeness this week with separate tastings of the farm olives and the homeblock olives, and if not already ripe, even the different varieties within them. Last year the difference in quality in a 7 day period was immense and rather than use the normal commercial parameters of testing for oil, which is sampling for maximum oil accumulation, I’m wanting to catch the very maximum of flavour in my estate bottled oils.
As one of the girls who works with me says, we use “the Maggie meter!” I really believe that extraordinary oil comes from extraordinary olives; those picked at the peak of their flavour intensity. This does make the time of harvest a little unpredictable but I don’t ever want to succumb to the practicality of normal commercial measures – it really is all about the flavour. The wonderfully assertive but balanced flavours of an early picked oil is, to me, more precious than gold.
Speaking of which, I’d love to have your feedback on my idea to do nuovo olive oil this year. Nuovo olive oil is the ‘new’or first oil of the season and because it is unfiltered it’s fresh, grassy colour is completely untamed by ‘settling’. If you love olive oil and the different flavours created by different processes and regions, you will adore nuovo – it’s ambrosia to me! Let me know if you’re interested because it can only happen if there is enough feedback to organise a special bottling. And of course, I’d like to offer what will be a limited release to our food club members first.
Pick of Producers
While I’m asking for your input, I’d love you to help keep me in the loop with any outstanding producers to be included in this year’s Vogue Entertaining Travel Audi Produce Awards. The Produce Awards are the first nationally recognised annual awards for Australian producers, designed to celebrate provenance, authenticity and quality in food production.
As the Honorary Patron of the event, I believe we need awards like this, not only to be the springboard of success they will become for the winners, but a vital part of the equation of good food.
If you would like to be involved and want a little more information have a look at the VE T website or send your suggestion through to the Farm Shop and I’ll take it from there. Good food with all its connotations can change the world!
Barossa Boast
Having brought up the VE T Produce Awards it would be amiss of me not to mention that the Barossa won the Regional Award last year. And if I’m singing the Valley’s praises, I might as well show you too…
This week was a real Barossa packed shoot when we were filming 'The Cook and the Chef' with a visit to Luhr’s Cottage in Light Pass and a chance to focus on Weich’s famous egg noodles. With a splash of Verjuice here and a drizzle of olive oil there, Simon and I cooked up a particularly Barossa styled storm!
I think it will go to air on July 5th if you want to keep an eye out for it, but I was hoping you’re joining us for every episode anyway! Well done to all our competition entrants too – hope you’re devouring your prizes with gusto!
Verjuice Cooking Demonstrations
For a 'live' Barossa experience call into the Farm Shop and glean all amounts of culinary tips from our Verjuice Cooking Demonstrations, everyday at 2pm in Maggie’s studio kitchen.
Quote of the week from one attendee “It all makes sense now!”
Get your Verjuices going with a bottle to ‘lift’ your next meal. Available as the classic Verjuice or try Sangiovese for something a little sweeter.
That’s it again from me til next month. Back to the colours of Autumn on my yearly planner – it’s quince yellow all month!
Cheers,
Maggie
PS. I do hope all the Mums have a delicious day on Mother’s Day, I’ll be raising my glass of Molto to us all!
Need to add even more Autumn colour to your table?
Try Maggie’s new shortrun jellies – Vino Cotto Jelly and Cabernet Jelly. Use as you would mint jelly; perfect with your Sunday roast or with cold meat as part of a ploughman’s lunch. Available exclusively online and through the Farm Shop.
Food flash!
Our luscious new products Spiced Pear Paste will be hitting store shelves mid May… How deliciously convenient!