GARLIC FROM MORGANICS FARM - ORANGE
Another fabulous addition to our collection of organic fresh garlic on top of Gilles in Braidwood and Near River Produce in the hinterland of Port Macquarie, already extensively featured here.
Libby and Ken Morgan started growing garlic for their own needs 20 years ago. Libby and Ken Morgan started commercially about four years ago. It is mainly the purple variety that I personally prefers to the pearl variety as it tends to grow bigger bulbs and just looks better in the pantry! I believe it also tastes stronger, so definitely more for the real garlic (Gallic?...) lover!
SYO - Shuck your OWN - OYSTERS UNPLUGGED
Met Ben Ralston this morning, a young and enthusiastic oyster grower on the Clyde River, a few hundreds miles south of Sydney. Ben and his family have been at it for 140 years! and they produce a mean Sydney Rock Oyster. They have more recently embarked on a new journey to promote freshly shucked oysters in Sydney restaurants, and at your own function, event or party with their "mingling oyster shuckers" - I own the copyright on this one, Ben! - where waiters with a specially designed apron mingles through your guests and offer them to shuck an oyster for each of them under their bewildered eyes, season them - or not - with "embarked" vinaigrette and other condiments - squeeze of lime anyone? What a wonderful idea as an add-on to your regular caterer!
And now, we will be able to buy unopened, untouched oysters from Oysters Unplugged every Saturday from the Everleigh Markets, rather than the tasteless varieties courtesy of the Sydney Fish Markets!
A breath of fresh Melbourne air into the local food scene: enfin! Keep up the good work, Ben & Co!
Orange in country New South Wales is, like Mudgee, one these country towns that have managed to keep their yesteryear feel and at the same time move into the 21st century flow. Gourmet food and boutique wineries abound and people like Annie and Kai move there to act on their passion and find a quality of life away from the "big smoke".
Kai Woltmann is obsessed with cheese and has relentlessly pursued his chilhood dream to become a cheese maker. He trained in Paris, Adelaide and New Zealand, not a bad pedigree...Hence, the recent creation of the "Second Mouse Cheese Company". Yes it is a mouthful, and yes in both senses of the term - the cheeses are certainly looking the part! I have only tasted the very nutty and ripe Camembert and bought some, but I suspect their newer washed rind, a la Munster but milder in taste, will be a winner too. I will certainly try it as well the feta over my next encounter with Kai and Annie in a month time.
Born in France, well travelled, relocated to Sydney in 1997.
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