Pizza making with Valerio

On May 22, 2012, in the nose, by pauline
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SLOWFOOD Perth’s hands on wood fired oven pizza making event with Terra Madre 2010 chef delegate and committee member Valerio Fantinelli was reviewed by Charlie Adonis 8 years of age.
“on sunday i went to a pizza making thing. i had a great time and i learned how to make pizza dough. it was really really fun and i made lots of pizzas with lots of cheese! i liked mixing the flour and water and that makes pizza dough, with a bit of yeast, salt and baking powder. i liked eating the raw dough and squishing the dough into the shape of pizzas. the good part was how the pizzas only took 2 minutes to cook in the wood oven. they were yummy! but the best part is the dough we brought home will last for 10 days!” Charlie Adonis aged 8.

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Traditional foods from the Cocos Keeling Islands

On May 9, 2012, in the nose, by pauline
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COCOS Keeling Islands, first discovered in 1609 were not inhabited until 1826 when Englishman Alexander Hare established a settlement on them. They are a typical coral atoll, the main two islands, Home Island and West Island are populated by around 600 people. The population consists of mainly Cocos Malay who were brought to the islands when the Clunies Ross established copra plantations. It is only since the Australian Government’s purchase of the remaining interests in the Islands in 1979 that the Cocos Malays have had extensive contact with the West Island. Home Island is mainly comprised of 470 Cocos Malay while West Island comprises of mainly 150 employees of various Australian Government Departments.
For over 160 years The Cocos Malays harvested a majority of their own foods, fish, sea salt, noni juice, coconut flower nectar and honey. Tony Lacy of Cocos Tropical Foods, a former wine maker has moved to the Islands with his family and is helping to re-establish some of their traditional food products. The aim is to encourage local producers to grow and process their artisan foods and to invigorate their local community which has an unemployment level of 65%.
For further information see Tony Lacy’s Yengari web site and the Cocos Tropical Foods

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Sustainable Fish in Australia

On May 6, 2012, in the nose, by pauline
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INFORMATION about Sustainable Fish in Australia and links to many web sites can be found at this link.
Hilary McNevin journalist and author of a “Guide to Fish” book helps the consumer make an informed choice of the sustainable fish available in Australian Waters, its seasonality and recipes.

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Dairy Shorthorn included in the Australian Ark

On April 22, 2012, in the nose, by pauline
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THE Ark of Taste is part of the Slow Food Foundation for Biodiversity and travels the world collecting small scale quality productions threatened by industrial agriculture, environmental degradation and homogenization. In Australia we now have 6 products that have been listed on The Ark of Taste, the recent addition is the Dairy Shorthorn.
It is a pleasure to acknowledge the hard work of Cherry Ripe, the Chair of the Ark in Australia, who continues to search out more products in Australia that are at risk of extinction.
To be included onto The Ark, products must have a distinctive quality in terms of taste, linked to the memory and identity of a group. The primary material of the foodstuff must be locally source. It must be linked environmentally, socio-economically and historically to a specific area. They must be produced in limited quantities and be threatened with either real or potential extinction.
The Dairy Shorthorn is the 6th addition to the Australian Ark of Taste. The Dairy Shorthorn is a worldwide critically endangered dual purpose breed of cattle, the origins of which can be traced back to 16th century Britain. They are the oldest pedigree registered breed in the world. They were one of the earliest British breeds of cattle introduced to Australia by early European settlers. Currently there are only approximately 200 registered pure bred pedigree breeding females.
For further information on Rare Breeds Trust of Australia.

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Victorian produce

On April 1, 2012, in the nose, by pauline
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THE Field Guide to Victorian Produce, the Locavore edition has just been published. This guide connects growers to new markets and is full of genuine stories with a comprehensive list of the farmers, producers and their produce. There are 105 grower profiles, 179 producer profiles, 71 provider profiles, farm gates, farm stay and food trails in ten regions with illustrated maps. The lists follow the Victorian tourism regions and there are valuable maps and information on all the farmers markets in Victoria. This is the first of a series of annual state based produce guides and is entirely independent and editorially driven. As the Editor Ewan McEoin writes, ‘we plan to take one state at a time and to regain some of the balance that once existed between food production and consumption. For further information see their web site.

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Old varieties of Cider Apples in Australia

On March 22, 2012, in the nose, by pauline
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WHEN Gary Watkins-Sully’s bought The Old Cheese Factory in Reisdale NSW and found some old varieties of cider apples on the property it resulted in a passionate drive to search out more old cider apple trees in the district.
He found nearby an old Cider Factory in ruins with old apple varieties still growing. This factory was established in 1850 and in use till 1925.
Watkins-Sully has recently released a traditional cider made from these apples called Wiltons Revival Cider.
David Pickering and Gary Watkins-Sully were interviewed on Bush Telegraph last Friday about the exciting discoveries. Read further
David Pickering, a technical officer of the Agricultural Department NSW who has studied orchards in France and England, presented his findings of the identity of 30 varieties of cider apples that have have been found in Australia. “With names like Antoinette, Belle Cauchoise, Blanchet, Clozette, French Crab, Frequin Rouge there is a good representation of French varieties for cider makers who want to explore French cider styles”
The two areas that cider apples have been found in are Tasmania and Braidwood NSW. Cider can be made from all apples but a good traditional cider needs apples that have a lot more tannin and acid.
The Old Cheese Factory is having an Heritage & Apple Cider Day in April 2012, read further

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Our farmers our future

On March 2, 2012, in the nose, by pauline
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2012 is the Australian Year of the Farmer. Amongst some of their objectives are to establish closer ties between Australia’s rural and urban communities, encourage Australians to reflect on the origins of the food they consume every day and perpetuate the call to buy Australian produce. There is a dedicated web site with information about all the events that they are holding this year and an interesting video that explains more of what our farmers contribute.

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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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Taste Great Southern WA 2012

On February 20, 2012, in the nose, by pauline
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TASTE Great Southern food festival was launched in Kings Park last Friday 17th February and this year will highlight 40 years of cool southern Rhine Rieslings and the Year of the Farmer. This festival will run for over a month. The program is included here.

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Spice man at Terra Madre

On February 17, 2012, in the nose, by pauline
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MIRFAYZ Ubaydov is following in the footsteps of his ancestors who 600 years ago established a spice business in the city of Bukkara in Uzbeckistan. Quoted in an article in the journal HandEye a cultural magazine that writes about connecting cultures and inspiring action, ‘that the fine quality of his wares has attracted the attention of Terra Madre, where he has attended several times. Read more from Penny Pilkington’s article in HandEye. See The Spice Man’s web site in Bukkara.

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