Weekly Update

Giorgio Linguanti, owner and CEO of That’s Amore! Cheese with a new range of matured cheeses including a stunning, matured Panettone Tartufo 

Jump ahead to see:
Tip Of The Week – How to tell if your roast beef is cooked
Recipe Of The Week – Macadamia Crusted Salmon With Macadamia Couscous
New Drink – Seedlip Distilled Non-alcoholic Spirits
Where I’ve Been This Week – Fine Food Australia
What’s On? Sydney Fish Markets “Blessing of the Fleet”
What’s On? Women In Hospitality Mentoring Program Launch
Interesting Read

Tip Of The Week – How to tell if your roast beef is cooked

How do you go judging how to test if roast beef is done? Don’t cut it, or you will lose all those lovely juices. Best bet is to always use a meat thermometer and follow these steps

1. Remove beef from fridge at least 30 minutes prior to cooking. Preheat oven to 220°C. Season beef with salt and pepper. Place in a roasting pan and insert a meat thermometer in the thickest part. Drizzle with oil and cook for 20 minutes, then there’s no need to brown first.

2. Reduce temperature to 200°C and return to the oven until cooked as desired.  The roast is done when the temperature in the centre of the roast reaches 49°C – 52°C for rare, 55°C – 60°C for medium rare, 63°C – 66°C for medium, and 68°C – 74° for well done. The temperature will rise 5° – 10° after it comes out of the oven, so if you are using a thermometer, take it out a bit before it reaches the desired temperature.

3. Remove beef from oven and place on a warm platter. Cover loosely with foil and set aside for 20 – 30 minutes in a warm place to rest.

Recipe Of The Week – Macadamia Crusted Salmon With Macadamia Couscous

Macadamia Crusted Salmon with Macadamia Couscous

This recipe is as easy as it is delicious as the weather heats up. The macadamia crust dresses up the salmon for entertaining on the weekend. On a hot day you could serve the couscous cold, dressed with a little macadamia oil and squeeze of lemon. To see recipe click here

New Drink – Seedlip Distilled Non-alcoholic Spirits

Seedlip distilled non-alcoholic spirits both Garden and Spice

I am a wine and occasional sprits lover. I don’t drink fruit juice, preferring to eat the whole fruit and I don’t drink fizzy drinks or cordials. Therefore on my AFDs (alcohol free days) I am often challenged by what to drink – usually just water and licorice tea.  So I was delighted when information about a non-alcoholic beverage with no sugar, allergens, sweeteners or artificial flavours came in. I was keen to sample it.

I am sitting here sipping it as I write.  I have gone for Spice 94 (not sure what the numbers mean) with an aromatic profile using botanicals of allspice, cardamom, oak, lemon and grapefruit. It is recommended to serve over ice with good quality tonic water and a red grapefruit twist. The combination makes for a drink slightly reminiscent of one with angostura bitters but more complex and appealing. You feel like you are having a grown up drink and needless to say, the pleasing bitterness makes it very refreshing. So now I am looking at the label, given it has no additions in it and it has 0 kilojoules (though there is in the accompanying tonic of course). Pretty amazing stuff. There is also Garden 108 with a herbal profile using botanicals, peas, hay, spearmint, rosemary and thyme which is recommended to be drunk also with tonic and a handful of peas.

So what is it? A distilled non-alcoholic botanical drink bottled in England. It is the brainchild of UK-based entrepreneur and botany enthusiast Ben Branson who comes from a farming family in Lincolnshire. It draws on the tradition from the 1600s when apothecaries were using small copper stills to make non-alcoholic herbal remedies. This alchemy was documented in The Art of Distillation published in London in the year 1651 & is now re-purposed for the modern day. Seedlip was founded by Ben in his kitchen in the woods, with a copper still & copy of The Art of Distillation to continue his family’s 300 year farming ancestry and change the way the world drinks. It was launched in luxury store Selfridges and has since been championed by some of the world’s most celebrated Michelin starred chefs and bartenders including The Fat Duck, The Ledbury, Clove Club, Dandelyan, Dead Rabbit, French Laundry and The American Bar at The Savoy.

It is available in Australia at such Merivale venues as Fred’s,  online and in David Jones for $49.95 per 700ml bottle. International stockists can be found here

Where I’ve Been This Week – Fine Food Australia

A fascinating snapshot into the current state of the Australian food industry

Fine Food Australia is the leading annual trade exhibition for the food industry, alternating between Sydney and Melbourne. Although I am mostly concerned with what is available for consumers, I generally try to get along as it is a  showcase of the latest products and equipment. It’s also a great chance to catch up with friends in the industry from all over Australia.

So while I didn’t have long to spend there, I opted to seek out the small and new players. The NSW state government always does a great job supporting small regional producers and it was great to see the light, bright stand full of interesting and delicious products.

First up I needed a coffee and was delighted to try an espresso from Daily Grind Coffee roasters based in Gerringong. They import beans from around the world, then roast and blend.

Lucy Mackenzie from U Goose

Many of the producers I knew but was pleased to be called over by Lucy Mackenzie. She and her husband Herb are mixed farmers from Llangothlin, just out of Guyra. Aside from their Angus cattle, they are now also the only fully integrated good meat operators in Australia, U Goose. Lucy follows me on instagram and knew I had enjoyed the Kangaroo Island goose rillettes so wanted me to try theirs. Well, I was not disappointed, with the more-ish end product coming from their free range geese with all their processing done manually. This allows them to process for specific requests and they have supplied Rene Redzepi when he had Noma in Sydney, Matt Moran’s Aria, Shannon Bennett’s Vue de Monde in Melbourne and Wasabi in Noosa. They also supply Victor Churchill in Sydney. Little wonder they were the producer of the Year/State Winner for NSW in the delicious produce awards in both 2016 and 2017. They use all of the birds and will ship across Eastern Australia.

Every time I go to London, I have to try a pork pie, so I was delighted to meet Jane Arrowsmith from Pacdon Park. They specialise in free range British butchery, and while they too have had success at the delicious awards with their haggis and black pudding, it was the pork pie which I was able to taste. Made from ground free-range pork it is encased in a traditional hot water pastry crust and sealed with bone stock jelly. Remember these are supposed to be eaten cold and I love them with piccalili.

Arc-en-ciel trout were there too, proudly displaying their Sydney Royal Championship ribbon, and I had used their superb product at Moree on a Plate earlier this year. Finally I’m always keen to try something new and the black sesame ice-cream made with fresh ingredients by  Perfection Food Group didn’t disappoint either.

Pacdon Park Pork Pie

Around the show I was pleased to see many familiar faces. I had met the charismatic Giorgio from that’s Amore many years ago when I curated Cheese Alley and hosted masterclasses at the Good food & Wine shows. He uses traditional Italian techniques to produce wonderful quality Italian style cheeses and I was delighted to try some of his newer ones like the truffle and Drunken Buffalo, which was encased in nebbiolo grape skins and lees. I’ll never forget our live demonstrations where you made fresh mozzarella!

Something completely new for me was Meltique Beef. I have never seen nor tasted anything like it. In a patented process, the beef is “larded”. In a highly quality controlled process, grass-fed beef is injected with fat from the same or similar animals giving an even marbling which ensures juiciness and tenderness when the meat is cooked. It is a process which the company Hokubee Australia has been using with success in Japan and which is now available on the Australian market.

There was also another fascinating section, featuring products which are ready to launch – I have my eye on one of them but we need to wait until they have a distributor to write about them.

What’s On? Sydney Fish Markets “Blessing of the Fleet”

Sydney Fish Markets is holding their annual ‘Blessing of the Fleet’ this Sunday to celebrate the local fishing community. The Blessing of the Fleet is a tradition that originated in the Mediterranean, where fishing vessels are blessed in order to ensure a plentiful fishing season and a safe journey home. The festival has everything from a prawn peeling competition, to spaghetti eating competition plus live entertainment and much more!

Where: Sydney Fish Markets, Bank Street, Pyrmont, NSW
When: Sunday 17th September 
Time: 10:30am – 3pm

For more info click here

What’s On? Women In Hospitality Mentoring Program Launch

Women in hospitality (affectionaltely known as WOHO) are set to launch their mentoring program. Available for non-members too (but why wouldn’t you want to join?), current mentors include Christine Manfield, Mike Bennie, Nadine Ingram, O Tama Carey, Jemma Whiteman and Danielle Alvarez.

Come and learn about the program, listen to Christine and Mike and some of their mentees about their experiences in the industry and enjoy an opportunity to network and meet industry peers.

Where: Banksia Bistro, 288 Princes Highway, Rockdale, Sydney
When: September 25, 2017
Time: 6:30pm

For more information or to get your tickets click here.

Interesting Read

Five facts you didn’t know about Pinot Noir

Pinot Noir is often known as “the Holy Grail” of winemaking because it is viticulturally challenging, yet good ones are highly prized as in Burgundy. Banjo Harris Plane from The Wine Gallery writes about how Pinot Noir is renowned as one of the most difficult grape varieties to grow. It tends to suffer in changeable weather and is susceptible to all kinds of disease, making its production a risky endeavor. So why do winemakers all over the world put in the effort to produce this grape? To read more about the five facts you didn’t know about Pinot Noir click here

Meanwhile, what are you cooking – or drinking?

Lyndey x

Follow me on Facebook

Follow me on Twitter

Follow me on Instagram

Grab your copies of Lyndey’s books, DVDs, Brilliant Cut Knife and more from the Flame Distribution Store!

unsubscribe from this list    update subscription preferences