Colin and I, along with a small group of good friends, have just returned from an amazing trip to Morocco and I’m bursting to share some of my experiences and (maybe more importantly!) recipes from my time away.
And there is certainly plenty to tell. On reviewing all my scrawled notes and quick snippets I’ve jotted down I’ve realised that, yes, they are quick snippets but there’s a great deal of them!! So I’ve decided to go with the ‘to-be-continued’ approach and include instalments of my tales to be told over the next couple of newsletters. As they say, ‘watch this space’!
Introducing Duck, Sherry and Green Peppercorn Pate, coming to a supermarket near you. Try Maggie’s favourite way of enjoying this pate on fresh crusty bread, with peppery greens or pickled figs or go savoury with cornichons and toasted walnut bread.
If you’re looking for an exotic adventure then I can thoroughly recommend Morocco, having spent 2 weeks in three different locations; first Marrakech; then the High Atlas Mountains finishing by the coast at Essouira I can tell you that the sights and sounds will be all you could dream of. In Marrakech we stayed at Riad Orangerie run by a charming Frenchman named Cyrille who was amazingly helpful with local knowledge. The first night’s meal was organised for us at the Riad with local ladies who work for Cyrille cooking. A great generosity in the table, the vegetable dishes were so moorish we could have made our whole meal from them.
Courgette (Zucchini to us, but when in Rome) so small and so beautiful. Tiny courgettes cooked for 3 minutes then plunged into icy water for 5 minutes until they were deep, deep green; then drained and drizzled with a lovely vinaigrette of cumin, parsley, lemon juice and extra virgin olive oil.
Cauliflower flowerettes in batter – absolutely delicious.
Next we had Chicken Tagine with preserved lemon, very tasty but as is the tradition cooked more than we would have.
To finish we had fresh orange slices, cinnamon, a little vanilla and little slices of fresh date and mint. Wonderful flavour and so refreshing.
In the last newsletter I mentioned we were approaching our annual harvesting time for olives and in this newsletter I want to update you on our beautiful New Season Estate Oil that has resulted which is settling in the tank and will be bottled in August. We chose samples from all over the orchard to find that perfect half green/ half ripe point of the season that gives a superior oil with an intense fruity, rich and sharply focused flavour. Compared to our previous vintages the olives were greener than ever. They were so difficult to pick we actually ended up leaving half the crop on the trees. However, the resulting oil is terrific and we have ended up with superbly balanced olives for this season’s oil. This season was a low yield harvest that has delivered a concentration of quality. Small yield – big flavour!
Our kalamatas were also picked just before leaving for Morocco as they increased in ripeness markedly over just a one week period. If we had left them any longer they would have been overripe and shrivelled but we had to balance the fact that their final flavour comes from picking them at perfect ripeness so we didn’t want to take them off prematurely either. Olives are such a tricky business but I easily forget that when I taste those first precious drops and imagine all the recipes I’ll indulge my olive oil obsession with!
Back due to a combination of ‘foodie fixation’ and a bountiful crop from Maggie’s garden - but only while stocks last … At this point we really should mention how much all the Farm Shop girls love Maggie’s Meyer Lemon Curd too ; competition is stiff particularly as we’ve been making a fabulous puff pastry and Meyer Lemon Curd tart each day!
Oh and if it’s sensational wine you’re after then you’ll need to put your skates on for our Members Only offer on Beer Bros 03 Old Vine Shiraz - $49.00 and Pheasant Farm 03 Home Block Shiraz - $35.00.
Buy 4 of either wine and receive 2 bottles of the same for free. Both completely quaffable and in alarmingly low stocks! Only 30 dozen of the Old Vine Shiraz and 40 dozen of the Home Block remain. Available exclusively through www.maggiebeer.com.au
Our winemaker Dan Standish says “the Old Vine Shiraz is deep crimson, purple in colour. Coconut oak, toffee & caramel aromas on the nose. The initial mouth feel is all tannin; this gives way to rich, ripe fruit of plum and red currants. A persistent, complex palate combines cigar box and smokey flavours with excellent length. Savour this one.
And the Home Block is a vibrant burgundy red with purple hues in colour. Rich, ripe fruit of plums and rhubarb on the nose which follows through on the palate with a hint of peppermint. This shiraz exhibits integrated oak and fine fruit tannins.”
Another month shared and still so much left to tell! Until next time and the next travel ‘instalment’..
I was just thrilled with the incredible response from all of you with our recent ‘Delicious Questionnaire’. It was fantastic to read all of your thoughts and suggestions, I really do appreciate it. Congratulations and plenty of treats go to Dorothy Owen of Kensington who was drawn as our hamper winner. Happy indulging to you Dorothy!
Grab the complete collection of Maggie’s fruit pastes, including the latest addition to the family - Spiced Pear Paste. Non Members.. $22.00 Food Club Members $18.00.. Isn’t it great to be part of the club?
Maggie’s Estate Olive Oil - 2005 was a very good year!
Try it with her just released Dukkah. Double dipping just became the ‘right’ thing to do!
I’m happy to tell you that our current 10% discount offer for all Food Club members will continue beyond the end of June for all orders over $50.00. We have just had such a fantastic response to the food club that I can think of no better reward than a chance to offer my range to you at an exclusive price.