I am lucky enough to live in the same building (and on the same floor...) as Jon and Barbara, the gorgeous owners of Baska-Jon food emporium, and we (not...) often (enough...) cook each other lunch or dinner. They are great company and we are running a bit of cooking competitions across the hallway! Added bonus: we don't have to drive very far, so we can sample a few more bottles of wine that we probably should...It is all in the interest of research, bien sûr (and we are not killing any whales in the process, just ourselves laughing...).
Anyway, Jon and Barbara came for dinner last week-end and gave us some of their goodies as presents, including their fabulous organic "choucroute", so, I had to invent a recipe to use it!
My son was home for lunch, a rare occurrence these days, and he wanted me to get some sushi from the Sydney Fish Market, and doing so, I found a nice sushi and sashimi combo, with plenty of salmon sashimi. I had smoked salmon in the fridge, and bought some fresh salmon from the market: et voilà!
So, back home, I negotiated to share the sashimi with son number two - son number one lives in St Tropez, so no competition there - and daughter "unique" was away with her BF.
Then I started to enhance the already very good sauerkraut with a few of my own ingredients: cloves, pepper corns and leftover of daughter's cider which would have gone to waste otherwise - the cider, I mean, not my daughter, lol! Simmer for twenty minutes, during which time you boil some potatoes, cut the salmon, roll the smoked salmon, reheat leftovers of braised carrots for Madame in the steamer with her piece of salmon, eventually grill some pork belly and my own piece of salmon and plate!
Season the sashimi with a bit of soy sauce and ginger, the smoked damon with a tiny bit of balsamic vinegar - from Baska-Jon as well - and open a nice bottle of Riesling - you are done! Enjoy!
Elizabeth Master started this new and ambitious concept barely a week ago in the food capital of the Sydney Inner West, Rozelle at 1 National Street. The Cook's Grocer wants to give you all the tools to help you becoming the best cook possible by providing in one bag all the ingredients necessary to cook a recipe for which you get the instructions manual, and like Ikea, you are expecting to provide your own basic tools like a stove, utensils and salt and pepper!
The menu consists of nine different dish and will change monthly, and currently proposes three vegetarian dishes. They come in 2 and 3 serves options, and the prices are reasonable, although you wouldn't buy a meal a day (well, this is not Lite'n Easy...). Soon you will be able to order online and get delivered. In the meantime, a visit to the shop will certainly enlighten you, as it provides a wide range of ingredients and non-prepared foods - mainly sourced from Salt Meat and Cheese, certainly a good reference - and this includes olive oils, , legumes, and cheese. There are plans to include crockery and kitchenware down the track.
Elizabeth trained as a Chef and has been involved in marketing food and liquor both in London and Sydney. As such, she is certainly well equipped to succeed with her original and insightful venture!
Although the stalls are pretty much stable from one week to the next, there is still room for the occasional newcomer and we thought we would share some of them with you today, as well as revisiting some of our favourites.This market is probably the longest established in Sydney and goes back 17 years or so.
In the mood for a good meal, but you don't want to cook or going out? Commissary Kitchen is here!
Rob Hogson, Chef at nearby La Grande Bouffe and his friend Matthew Minett have designed a few classic Frenh recipes that you can take home for lunch or dinner: Bœuf Bourguignon,Coq au Vin, Confit de Canard or the new Cassoulet will impress your guests or simply feed your family. Starters like the magical Beetrootand Vodka Cured Ocean Trout, or preserves like dried morilles complement the offer.
Rob's and Matthew';s dedication and enthusiasm are the best recipe for their success. They will be at this market every Saturday and at Frenchs Forrest on Sundays. Check them out!
And always some entertainment to go with all the goodies!
Saturday's market in Kings Cross and Sunday's market in Marrickville are both organised by the same people behind the Orange Grove Market in Rozelle, my local you could say...
Hence the reason why I have never wandered and visited these markets was simply that I was not aware of their existence! They are quite different and again different from the Orange Grove market, as the one in Marrickville, although full of interesting people and stalls (more on this later...) it is in a location which, in my opinion, is poorly maintained and there is feeling of dirt which doesn't go well with the "clean" organic food being on display. The Kings Cross one is near the famous fountain and under beautiful trees. It is a small market though with maybe 35 stalls, and to close to 100 in Rozelle.
Christian Estébe has named his business after his grandfather's name who had a great influence on his upbringing in Cantal, a region where cheese has been made for a couple of millennia, even mentioned by Pline The Elder as the most appreciated by the Emperor in Rome! A long tradition indeed. Christian specialises in AOC/AOP and "Fermier" cheeses which he imports directly from France, like Ocello and Australia on a Plate. He is catering for the high end of the market. If you are not familiar with those terms, then I might give you a little hint: AOC, you might be familiar with as it also applies to wine and means "Appelation d'Origine Controllée", a very strict accreditation procedure which is linked to the "terroir" where the product comes from; AOP is its European equivalent and means "Appelation d'Origine Protégée", again linked to the provenance of the product. "Fermier" on the other hand protects the way a product is manufactured: the milk needs to come from one farm, be processed on that same farm that same day or until midday the next and usually not thermally treated for the making of unpasteurised cheeses sold in France. The export market however imposes pasteurisation for cheeses aged less than 90 days, like Camembert, Brie and similar cheeses. Gruyères in all appellation - Comté, Beaufort, Emmenthal, and Roqueforts can be sold unpasteurised as they are aged for more than 90 days. As a result, Christian imports a very limited range of 25 cheeses that he sells at three markets in Sydney: Double Bay on Thursday, Kings Cross on Saturday and Marrickville on Sunday, and online everyday! He also sells charcuterie in the form of saucissons (made in Oz) and duck foie gras . Christian is expecting a new shipment in 10 days time, so look out for new and exciting cheeses!
Christian is a very dedicated and passionate young man and I encourage you to pay him a visit and sample his beautifully crafted products. You can visit his website here: www.laplanchette.com.au
One of my Facebook friends, Antonio Campos, a Spanish aspirant to be MW who works for Vintor Vinos in Madrid, has kindly proposed to write a review of this professional wine expo that was recently held in Montpellier.
You will be able to find the full article soon on our "Wine" page - not too surprisingly... and comes with tasting notes and rankings. It is quite technical, so it might appeal to only to a few of my readers, but let me know if you want more of that type of content, and we will be happy to oblige!
Also, very few of these wines will make it to Australia and New Zealand or the USA. But if you read us in Europe, chances are you might find them at your local supermarket or bottle shop! So look out for them and tell us what YOU think!
A little bio for Antonio below with a photo!
SPANISH IMPRESSIONS IN FRANCE FOR OUR FRENCH IMPRESSIONS
Written by Antonio Campos, Management Director at Vintor, Vinos y Distribución S.L.U. Agronomist engineer, Master in Enology & Viticulture, M.B.A. in Wine Companies Direction, partner of Spanish Tasting Group (U.E.C. Unión Española de Catadores), Baco´s Prize Judge. Candidate to MW Student in the Institute of Masters of Wine (IMW) Course 2014/2015.
So far, most of the usual suspects, even though Mike from Kitchen by Mike was new to the market. I had lunch at his restaurant a few weeks back, and the setting amid the Koskelas homewares hangar is sensational, specially at this time of the year. Below a few newcomers and a second cooking show from Pilú at Freshwater. I love his food, although I have not visited for a while, I trust he is still doing a pretty good job. He was certainly entertaining on the day and the "connives" were eager to try his food
I was given the opportunity to spend the morning behind the counter at the stall of my friend John Clanon, an affable Californian who settled in Australia many decades ago and is now selling cheeses at the market every Saturday. I have been a loyal customer for a while and got talking, and it became obvious that we might enjoy working together as he was looking for somebody every other Saturday.
Today was my first day, and it was interesting to experience the ebb and flow of customers from the other side of the counter. And I learned a lot about cheese as well! Specially the Italian ones, but also some of the stories behind the "fromages" I thought I knew! John and his lovely assistant Maddy have been very patient with me and my somehow slow learning curve. I have been invited back, so it looks like I was not too much of a nuisance and I certainly sold some cheese and made a few new friends!
Some of my so called Facebook friends were adventurous enough to come and meet me in the flesh and that was certainly a bonus. I totally enjoyed my time there, so I will be glad to return in 2 weeks.
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: