What is in your icecream?

On May 6, 2012, in the nose, by pauline
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THERE is no reason to assume that the ice cream components are not the same here in Australia as in United Kingdom, so when a recent article in the Daily Mail brought to light some interesting points on what is in our ice cream, it is even more important to read the label.
Victoria Moore journalist at the Daily Mail reveals in her article “The chilling truth about Ice Cream” that “Unilever, who own Walls, Magnum, Carte d’Or and Ben & Jerrys, have applied to the Food Standards Agency (FSA) for permission to add to a diet range of frozen fruit ices a protein created using GM technology from the blood of an ocean pout, an eel-like creature that lives in the North Atlantic”.
Read the University of Guelph in Canada’s web site on ice cream and How Stuff Works facts about icecream

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Bickley Harvest Festival

On February 22, 2012, in the nose, by pauline
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DISCOVER the hidden Perth Hills, the 15th annual Bickley Carmel Harvest Festival will be held during the weekend of the 5th and 6th May. Situated approximately 35 minutes drive east of Perth in the Darling Ranges the beautiful Bickley and Carmel Valleys are a joy to discover. Visit participating producers such as Cosham Wines and Core Cider House and Highvale Biodynamic Orchard and take home fresh local produce. Further information here

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The fifth quarter – waste not want not

On January 10, 2012, in the nose, by pauline
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THE fifth quarter or the quinto quarto is the offal of butchered animals. The offal generally amounts to about a fourth of the weight of the carcass. Until modern times the division of the cattle in Rome was made following this simple scheme, the first quarter was to be sold to the nobles, the second quarto to the clergy, the third to the bourgeoisie and the fourth quarto to the soldiers. The proletariat could only afford the entrails, which became known as the quinto quarter.
“Offal the fifth quarter” is said to be the only book currently in print dedicated exclusively to offal, drawing on recipes and traditions from all over the world
Read The Guardian review

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World heirloom farm produce expo

On April 17, 2011, in the nose, by jamie
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A THREE-day exposition billed as ‘the largest heritage produce exhibition ever’ will be held near San Francisco, California, in September 2011. Heirloom seeds and produce from 50 states, animals from the American Livestock Breeds’ Conservancy, art and food will be on show at the Sonoma County Fairground between 13 and 15 September. A speaker programme will include Slow Food international vice-president Vandana Shiva, gardener and author Jimmy Williams, Seeds Savers’ Exchange chair Amy Goldman and Edible Magazines’ co-founder Tracey Ryder. Read more about this seminal event…

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Capers

On December 11, 2010, in the nose, by pauline
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CAPERS as we know them are the young flower bud picked before they blossom. The flowers have white petals and light purple stamens and in Sicily where they are famous the flowers have no single flowering season or harvest time and last only for a day in the Mediterranean sun. But if allowed to turn into fruit they become edible again as caper berries
Sounds like farming gold as reported on the ABC’s Bush Telegraph in April 2010, they are drought resistent, live a hundred years and are salt tolerant. Read an interesting article by Prue Adams in Landline about how farming capers was established in Australia. The Australian Caper Company in South Australia is the first caper company in Australia

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The perfect grill

On September 2, 2010, in the nose, by pauline
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VICTOR Arguinzoniz is the said to be the best grill man ever. His restaurant, Etxebarri, is in a Basque farmhouse about 40 minutes from Bilbao in the village of Axpe. The seasonal use of local produce is reflected in the menus which are written daily. David Pynt, Terra Madre delegate from Perth is there for a 4 month work experience during which he will take time off to go to Terra Madre in October.

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Food additives explored

On July 12, 2010, in the nose, by pauline
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IN her comprehensive article about food additives journalist Joanne Brockfield of “The Age” explores the issues from the historical to the serious health problems surrounding this topic. Read the full article

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The argan tree and its delicious oil

On July 1, 2010, in the nose, by pauline
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THE argan tree Argania spinosa only prospers in the Arganeraie, a region covering about 800,000 hectares in the Atlas Mountains in Morocco. The Arganeraie is under threat from modern agricultural practices as well as being deforested to make way for building sites. In December 1998 this area was recognised as a Biosphere Reserve by UNESCO. It is also a fine example of what the Slow Food Foundation for Biodiversity achieves. The berries from this tree provide an oil similar to olive oil but with a delicate almond flavour. The argan has always been a basic part of the cuisine of the Berbers, a nomadic people present in North Africa before Arab settlement. The full story of this achievement is recorded in a book, including 33 recipes using argan oil. A link to this book is included here. Tasting this Presidium product is not to be missed when visiting Slow Food’s biennial Salone del Gusto and Terra Madre.

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Rediscovering local foods

On June 30, 2010, in the nose, by pauline
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RENE Redzepi owner and chef of the restaurant Noma in Copenhagen says that returning to traditional roots, rediscovering products used more than 100 years ago and preparing them in different ways is part of his philosophy at his restaurant in Copenhagen. “Alot of products that we put on the table today are part of our culinary history over recent centuries.” Noma was recently named ‘the world’s best restaurant” by the British magazine Restaurant. Follow this link to “In his own words” interview with Rene.
Local chef David Pynt and Terra Madre applicant has been working for a short while at Noma and describes some of the atmosphere. “Food is where the heart is and the heart here is huge”, the restaurant is so unprententious which allows people to relax and enjoy themselves, shrimp plate looked amazing and was exceeded by the flavours, the plate makes you feel like you are at the edge of a frozen fjord eating the dish, real flavours coming out, the beach herbs keep your mind and attention entertained after the main components have been sampled.

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The best country pub steak sandwich

On June 22, 2010, in the nose, by pauline
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USING Blackwood Valley Beef, chef Luke Butler of the Bridgetown Hotel was the winning entry for ‘Best steak sandwich in Western Australia’. ‘The steak sandwich is an Australian icon that can define, not only an hotel, but an entire region when locally grown produce is used to create a culinary masterpiece,’ said Bradley Woods, chief executive of the Australian Hotels’ Association (WA).

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