The fifth quarter – waste not want not

On January 10, 2012, in the nose, by pauline
0

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

Tagged with: • •
 

World heirloom farm produce expo

On April 17, 2011, in the nose, by jamie
0

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…

Tagged with: • • •
 

Capers

On December 11, 2010, in the nose, by pauline
0

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

Tagged with: • •
 

The perfect grill

On September 2, 2010, in the nose, by pauline
0

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.

Tagged with: • •
 

Food additives explored

On July 12, 2010, in the nose, by pauline
0

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

Tagged with: •
 

The argan tree and its delicious oil

On July 1, 2010, in the nose, by pauline
0

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.

Tagged with: • • • • •
 

Rediscovering local foods

On June 30, 2010, in the nose, by pauline
0

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.

Tagged with: • • •
 

The best country pub steak sandwich

On June 22, 2010, in the nose, by pauline
1

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).

Tagged with: • •
 

Coriander

On April 15, 2010, in the nose, by pauline
0

ACCORDING to Jay Gottfried, a neuroscientist at Northwestern University who studies how the brain perceives smells, the senses of smell and taste evolved to evoke strong emotions”. In Harold MCGee’s Curious Cook latest article from the New York Times, Harold examines the curious nature of certain foods, such as coriander and how many people have a strong aversion to it. The word coriander according to the Oxford dictionary is derived from the Greek word meaning bedbug and the smell of the herb has been linked to the smell of bug infested bedclothes. Read further the article from the New York Times

Tagged with: •
 

Pink, black, blue and white

On March 30, 2010, in the nose, by pauline
0

MICHAEL Mckenzie reports on salt on Bush Telegraph’s Food on Friday. Michael interviews co author of a new book on salt “The salt book”, Fritz Gubler and highlights the many different types of salt around the world, salt and our health and how to use them. Listen to the interview on Bush Telegraph on Friday 26th March

Tagged with: •
 
« Previous Entries