Australia, the land of milk and honey or is it Olive Oil?
No milk today, my love has gone away, but olive oil is here to stay
Never had a chance to meet these passionate ladies, as they come to the Overweigh Markets only once a month. We have talked about Alto Olives, Pukara Estate (weekly) and La Barre (monthly) before, so it was about time we talked about this Estate from the Hunter, in Broke, more famous for wine than olive oil. Marian and Michelle make only one olive oil, but it is extremely good, very oily and not grassy at all. They also make picled olives, beautiful balsamic vinegars and condiments
And on the other side of the bridge, up in North Sydney
It was first show for David Hanford who takes care of his olive grove in Tarago, NSW, one of the highest altitude grove in Australia. As a result his olives are last pressed every year at the Menangle press. He has won a bronze medal at the last EVOO Show competition and it is well deserved. It is not the cheapest around but David still got my hard earned cash for a 500ml bottle. I will be back...
This concludes my market update for this third Saturday of February Market update from Sydney!
It is not any new wine store that recently opened in Sydney in the growth suburb of Rosebery!
Prince Wine Store is an institution in Melbourne and they managed to secure the services of œnologue extraordinaire Jon Osbeiston - Ultimo Wine Centre founder - and colleague Nick Minogue.
I have known Jon for over 17 years and shopped at UWC for special occasions like birthdays and anniversaries, or when I had visitors "de marque" for dinner. Jon would always find this gem of French or Italian wine which would suit both the occasion and my often tight budget!
Knowing my love of Côtes du Rhone, he would always point out to me any new arrivals from my region of predilection for my (almost...) daily consumption. This new "La Ferme du Mont" is typical of such a "trouvaille" and at $22 a pop, well, this might replace the now unavailable Vidal Fleury.
Last Monday, Prince Wine Store was organising a "soft" opening to which I was kindly invited along some much more famous people than this humble blogger. Today was the "grand opening" with over 50 wines on tasting and all the keen crowd welcome. I passed as I was instead invited to last night worldwide tasting of the most amazing Riesling from around the Globe, with a lot of the proprietors or winemakers visiting from as far as New Zealand...Austria, Germany, Alsace, the Clare Valley in South Australia & Franklin River in Western Australia. Here is my report "en images".
Soft Opening 09/02/2015 with a selection of charcuterie, cheese...and wines
Riesling Tasting Night: Australia, AUSTRIA, Germany, France and New Zealand
I am not a wine expert, but I do have a palate, and the most extraordinary thing about this tasting was that somebody with no real education about Riesling could actually taste the differences, like near the river or up the hill in terraces vineyards along the Danube and the Rhine, as well as distinctly recognising slate in the Mosel wines. What a revelation!
Most interesting wines for me were Alsace from Paul Blanck (the less expensive...and one of my top three...) , Framingham from New Zealand (Old Vine younger vintage 2013 vs old school 2005 vintage), Heymann Lowenstein Mosel for the slate influence and Gunderloch- Rheinhessen Rothenberg GG 2013, one of the most expensive, but probably best of the lot...Besides the wines, the passion and knowledge of the people representing the wineries - often their owners - were the real stars of the evenings. Thanks to all for sharing with us and make this an evening to remember!
Matt Moran runs an empire of six casual and upmarket eateries in Sydney and Brisbane. I am a regular of his Opera Bar at The Opera House, a nice pre-concert dinner place or an afternoon jazzy place for a drink with loved ones. I will certainly pay a visit to his garden restaurant in the middle of posh suburb Woollahra, where this latest cookbook comes from. Woollahra is also home of the top butcher shop Victor Churchill, which has recently opened an annex at the Sydney Fish Market.
But before we get to his cooking demo, let's feature a few newcomers and some of our favourites regulars...and we will be starting with cheese!
New and Regular sTallholders
Small Cow Farm started in 2005 with a small herd of Irish Dexter cows. Nowadays their production encompasses brie and camembert style cheese, feta,, blue and a reblochon inspired washed rind.
They were sharing with Nimbi Valley Dairy up in Northern New South Wales who specialises in goat milk and cheeses. I will have to try next time.
Both companies, as well as Pecora Dairy also from Robertson are members of the Australian Specialist Cheesemakers' Association.
And Now, Let's Get Cooking with Matt Moran
MIffy Rigby has worked in food for nearly two decades as a cook, journalist, editor and events host, and at Fairfax will also work across the The Sydney Morning Herald Pyrmont Growers’ Market and NSW Food & Wine Festival presented by Citi.
She was national chief food and drink critic for Time Out Australia and appears on several radio and television programs, including as a guest judge on Masterchef Australia. She has also judged the World’s 50 Best Restaurants, the World’s 50 Best Bars, and various national cocktail competitions. She has travelled widely and hosted countless events, including Melbourne Food and Wine Festival, What a Wonderful World and Taste of Sydney. Welcome!
Matt was entertaining the crowd with stories of his apprenticeship, recalling that he thought he would never make it to the grill and was amazed when he first managed to crack an egg with one hand! He certainly knows how to crack a joke as well!
Matt Moran did give us a great show, cooking four dishes in a record time. Two salads: Burrata, tomato and cucumber salad and a fig and goat cheese salad, then two meats: Sirloin grass fed and a duck and mango contraption, which I wished I had been allowed to taste! Also, a quick comment on these photos: due to the enormous crowd, it was really difficult to get the right angles and the closeness I usually achieved and I had to use my longer zoom lens all the time. Sorry folks...
Matt did get all the ingredients from the market and adapted some of his recipes to accommodate what was available. Hence the name of his new book and the philosophy behind all his cooking.
Born in France, well travelled, relocated to Sydney in 1997.
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