SMH Pyrmont Growers Market - 04/10/2014
Being the launch of Good Food Month in Sydney, and the theme being the BBQ, it was no surprise to find a number of stall holders bringing their own barbie and recipes to feed the masses...
There were also a few newcomers as well as most of the regulars and the seasonals like Gilles Bonin with his fresh garlic. So here are a few photos to illustrate the event. Luckily the weather was clement!
Biota Dining and Cloudy Bay at the Everleigh Markets and a few others - 11/10/2014
Well, when I heard that James Viles would bring some his crew to cook a storm at the Everleigh Markets, I had to get up early and get myself there in a hurry! I was not disappointed as I had a chance to taste again his fabulous mandarin sorbet, with a twist this time: peach sorbet and jelly and cryogenic roses and a glass of Sauvignon blanc from Cloudy Bay NZ, way before 10.00am...
You can also read my review of the restaurant in Bowral here:
The life of a food blogger requires a stainless steel lined stomach and a galvanised liver!
A few people are returning regularly now like Oysters Unplugged and Pasta Emilia that I have not covered before. Music was provided in a better location than before by no other than cello master extraordinaire called Haydn (His mum was a piano teacher...). Again a few photos for your enjoyment!
Orange Grove Market - 11/10/2014
I had bought a beautiful shoulder of pork from my friends Therese and Andrew - Near River Produce - and I had a leftover of Baska-Jon sauerkraut and some Granny Smith apples, so that was it!
There is nothing more simple to make: olive oil, spanish onions to start. When soft, add the pork and cook for about 30 mns to an hour depending on size. Half way through add the apples cut in quarters after removing the seeds etc. I have kept the skin to add some acidity. 15 mms before serving add the sauerkraut in a bowl, so it stays clean of the roast's juices. When ready, carve and serve. You could also add potatoes, but as it was dinner I kept it leaner. Drink a Alsace wine or a light Bordeaux with it.
A very simple recipe indeed, specially if you have some leftover ratatouille, piperade is a staple of the Pays Basque, in the South West corner of France, near the Spanish border - some would say across, as the region has been violently trying to free itself from both countries over the years. It seems that the prosperity of the region has been in more recent years a factor in the subsidence of the political will to separate. It is a beautiful place for scenery and a temple to gastronomy, more so on the Spanish side, and in San Sebastian in particular.
In essence, you just prepare eggs as for an omelette or scrambled eggs and you mix them into the ratatouille that you have started reheating until the eggs are cooked through but not firm yet. serve with some jàmon or prosciutto et voilà! A glass of red Languedoc or Bordeaux or even Cahors would have been a better match, but was not in the cellar at the time. This newly found Northern Cotes-du-Rhone is quite heavy at 14% of alcohol, so it is still a good match in terms of taste, but not regional obviously, no more than the cheese platter from Normandy, indeed...
This time, I used no wine, no stock and mixed white and spanish onions, kipfler and sweet potatoes and cooked the whole thing for over an hour in my tabletop - Breville - oven, which has ben a very good investment at less than $60! No smell, no smoke, no monitoring: dial the temperature and slow cook as much and as long as you want. And the cleaning is a breeze too!
A few photos of the different stages and you can guess it is a much simpler recipe than the one I gave a couple of posts ago. This one simply delicious and obviously the quality of the pork is second to none - well done Therese and Andrew!
One could be made to believe this is quite an ordinary breakfast anywhere in the World, but not quite...Let me explain.
Therese and Andrew bought this 22 ha property high up in the valley on the Hasting River behind Port Macquarie, NSW, Australia which was a horse hobby farm for a long time.
Their aim was to create a byodynamic farm and produce the most organic produce possible within reach of Sydney with the view to cater for the locavores of the biggest Australian city.
After six years of hard work, they are having an overnight success!
I first met Therese and Andrew about two years ago at an event in Laurieton called "A Slice of Haven" - Laurieton is minutes from North Haven - where they were displaying their wares, namely oranic free range eggs and various "condiments". I recently met Therese again at the Orange Grove Markets in Rozelle where they are every Saturday and it is how I found out about this new event they are starting at the farm this Spring. Our good friends Niki and Mark L. are the proud owners of holiday flats in North Haven (www.frangipaniflats.com.au) so I invited them for this Breakfast in the Beds and they were kind enough to host us at their property which is an hour away from the Near River Produce farm.
It is no ordinary farm, though, as pigs ferilise and stampede the grounds, chickens run wild and eat grass, and garlic, asparagus and other vegetables are grown in the beds near by...
About 60 people turnip up, mainly locals from near by farms or else and a few from Sydney like us. We were treated to the grand tour of the property after being welcomed by Therese and Andrew and fed with home made scones, jams and tea. It was a beautiful day, very hot for the season and I was glad I had my cap on!
We went to pick up eggs, harvest asparagus, taste finger lime - it feels like caviar when you crack the little jellies in your mouth - meet the pigs and the chickens. Lots of children participated and it was quite a treat to see them experiencing first hand - so to speak - how to remove eggs from under the hens...We also had a liitle trek down the river with Max, the family dog...
So, you got the picture: local eggs, freshly made bacon from recently slaughtered pigs, asparagus harvested earlier this morning, bread baked in the local oven...
Enter resident Chef and production manager Stephane and his wife, busy preparing this feast for us, hungry guests by now! No easy task to poach 120 eggs, fry the bacon, toss the dressing on the asparagus and plate...To make us wait in style we were served fresh orange juice from the trees on the property and bubbly from the near by Cassegrain winery started a while back by a French family near Port Macquarie. Much better than breakfast in bed at the Hyatt, trust me!
Born in France, well travelled, relocated to Sydney in 1997.
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