New Winter menu at Sydney Convention & Exhibition Centre

My good mate, the ever-talented Executive Chef [pictured above] at the Sydney Convention and Exhibition Centre, Uwe Habermehl, has created a sensational seasonal menu for chilly months. All the dishes focus on utilising top quality produce from local, New South Wales suppliers.  From Orange, Mandagery Creek Venison is a name that particularly resonated with me.  The  owners Tim and Sophie Hansen are good friends and I’ve been able to visit and see the beautiful deer they rear which is free-range, pasture-fed as well as antibiotic, stimulant and growth hormone free. The richly coloured meat is lean with a subtle, delicate flavour.

Similarly, Uwe has cleverly incorporated many indigenous ingredients – from Wattleseed to Kangaroo – by giving them a modern twist.  Old favourites have also been given a makeover – Caramelised apple tarte tatin is paired with liquorice and white chocolate ice-cream.

The Centre take food and wine matching very seriously. Master Sommelier, William Wilson has hand-picked several stunning wines to complement Uwe’s winter menu, including the bold Hope Estate Shiraz from the Hunter Valley.

Master Sommelier William Wilson with me

The Sydney Exhibition and Convention Centre is host to a huge array of events – Motor Show, Good Food and Wine Show, gala dinners, school formals, graduations, corporate conferences – the list goes on. Such diversity offers a significant hurdle for the catering team; who must be able to switch tempos, menus and styles with alacrity. Therefore, I thought it was important for me to bring to attention the latest example of Uwe and his team’s talent – his delicious Winter seasonal menu, which I highly recommend you taste.

For more information visit the Sydney Convention & Exhibition Centre website.

High Tea in the Globe Bar, Observatory Hotel

When you think of afternoon tea, a world of dainty sandwich fingers, squares of soft-crumbed cake and fruit-jewelled tarts is unleashed. This meal, neatly sandwiched (pardon the pun) between lunch and supper, is normally overlooked on the grounds of over-indulgence and extravagance. The Duchess of Bedford is credited with inventing the afternoon tea, and if portraits of her are accurate, this should come as no surprise. In fairness, the traditional gap between lunch and dinner is purported to have yawned for around eight hours, thereby warranting an afternoon pit-stop. However, I very much doubt that anyone from that time would recognise either the foods or the size that a modern afternoon tea has bloomed to. Not that I’m complaining.

Last week, I took a colleague (herself English, so she should know!) to a full-blown high tea at the Observatory Hotel. We felt like the Duchess of Bedford as soon as we walked through the entrance hall; it gleamed with the cool marble tiles, smooth swooping banisters and glinting chandeliers. After wafting his way between the perfectly laid tables and crisply folded newspapers, we were greeted by a smiling waiter who settled us into comfortable bachelor-green leather armchairs with the exciting prospect of champagne. A sign of good things to come.

Neat triangles of crustless bread filled with a variety of egg mayonnaise, ham and cheese, smoked salmon and, of course, cucumber were arranged neatly on the lowest tier of our china cake stand. Our eyes swiftly climbed up to the next level of our cakey pyramid: the scone layer, featuring four freshly baked miniature scones accompanied by dinky jars of clotted cream and strawberry jam which emanated a sweet, summery fragrance. More often than not hotel scones are claggy, insipid and fridge-cold, so it made these - sweet, raisin studded and misted with a haze of icing sugar - irresistible. The menu goes on, with miniature ramekins of crème brulee, cones of chocolate mousse, powder-pink macarons and fruit tarts. Not all of it was as fresh as the scones as tiny squares of cheesecake tasted of fridge,  but overall the glorious array of afternoon treats  didn’t just plug the hole between lunch and dinner, but substituted both.

It couldn’t be called afternoon tea without at least a pot of freshly-brewed foliage. The Observatory boasts an impressive list; from the familiar Ceylon, Darjeeling and Lapsang Souchong, to the more intriguing and exotic Dragon Eyes Jasmine, Warm Spice and Sencha First Flush. Served in mismatching teapots, each prettily patterned, was a welcome change the customary institution-white was.

It’s a shame that afternoon tea isn’t more popular. In this era of carrot-crunching health professionals advising to eat five (albeit small) meals per day, perhaps it will make a comeback, and the Observatory Hotel would be a spectacular place to return to when the time comes.

The details
Observatory Hotel
89-113 Kent Street, The Rocks, Sydney NSW 2000
Click here for high tea bookings

Guest post: work experience with Lyndey Milan

For the past few days we've been lucky to welcome Alice Henderson to our office.  As well as recipe development, testing and writing, I took Alice to Mornings on Channel this morning.  Alice has written a delightful account of the day.  Over to you Alice.

Bouncing out of bed this morning pre-sunrise, I couldn’t wait for another day in the food industry with Lyndey Milan. Brainstorming, recipe developing and testing (and tasting) aside for the day I headed straight to Channel 9 to observe a cooking segment on Mornings by Lyndey.

Armed with the recipe (not only read but memorised), an eye wide open for a celebrity-sighting, and a growing excitement to stand behind the scenes for the 4-6 minute segment, I knew it was going to be a great morning. Through the main gate and past the reception desk to meet Lyndey in hair and makeup, it was then time to prepare the bench that would be wheeled onto stage in the final advertisement break before the segment.

The produce for today’s recipe was just outstanding; award-winning produce from the Sydney Royal Wine, Dairy and Fine Food shows (sydneyroyal.com.au). Fresh egg tagliatelle, Coolangatta Estate Semillon, Pacific Reef Fisheries tiger prawns, Tathra Sydney rock oysters and Brasserie bread to name a few. Yes, this was truly a medal-winning seafood pasta dish. Eager to help however I could, I got stuck into peeling the 2012 Champion winning cooked prawns to be tossed through the pasta before serving. Once all was set up and checked, it was time to head into the studio. Standing behind the cameramen looking at the set before me, Sonia Kruger and David Campbell well at home on stage, it was quite amazing to see how a live television show is produced. With a final check of equipment and implements, the cooking began.

 Medal winning seafood pasta

A master of the kitchen, Lyndey chopped, stirred and in minutes produced an absolutely-can’t-wait-to-try-that seafood pasta that smelt so delicious I was mentally working out which night next week I could cook it at home for dinner. All done and dusted, the bench was whisked back out of the studio for clearing and cleaning. After a sip of double-winning Semillon, a spoonful of pasta, and a photograph of the final dish we were ready to head back to the office. Having watched Lyndey on my television at home for several years it was such a thrill to stand in the studio this morning, soaking up every second of the experience.

Alice Henderson, food writer and trained chef, on work experience

Click here for the recipe on my main site.

Regional food stars at 2011 Brisbane Good Food & Wine Show

For the fourth year I've been asked to host the Lyndey Milan Producers Market at the Brisbane /good Food & Wine Show.

I’ll also be chatting and interviewing these fabulous artisan and boutique producers at the Lyndey Milan Regional Producers’ Market:

Honey Lady

From Willunga in South Australia, the Honey Lady’s honey is unheated, unfiltered, raw honey. The business is a triple bottom line business – financially, environmentally and socially viable. Her product range includes honey blended with spices and herbs.  She started her business from seven bee swarms that she caught one season. She harvested around 1500kg and with a 6 week old baby started to trade at the local farmers market and had only grown since then! The Honey Lady is at the Willunga Farmers Market every Saturday and at the Adelaide Showgrounds Market every Sunday.

Nutworks

Nutworks is 90 minutes north of Brisbane in Yandina on Queensland’s Sunshine Coast. They business started in the early 1990s in a small factory with six employees.  In 1997, due to rapid expansion, Nutworks built a new factory and tourist facility where they are today. At well as processing nuts, the tourist orientated site includes an information area, confectionary viewing area and gift shop for take home products at factory outlet prices.  The macadamias are sourced from most growing areas in Queensland. Nutworks export all over the world and locally, the range can be found at many major supermarkets and duty free outlets.

Lentilicious

From Mullumbimby in New South Wales, Lentilicious produce a range of five dry lentil blends: coconut fusion, lime time, turmeric, red chilli and Mediterranean, all with herbs and spices added.  All are gluten-free.  They have a range of stockists Australia wide and they do markets at Byron, Bangalow and Yamba.

Byron Bay Chilli               

The chillis are grown and processed overlooking Byron Bay.  Byron Bay Chilli Company make a range of sauces, salsas and corn chips which are stocked in gourmet food stores as well as Coles and Woolworths supermarkets in Queensland and Northern New South Wales as well as many delis in the United States.  They sold a couple of barbecue style sauces branded with Jack Thompson’s name for Landcare Australia, one of Jack’s favourite causes.

Mix My Muesli                           

From Bundoora in Victoria, Mix My Muesli is Australia’s first custom mix muesli company.  They also sell a pre-mixed range that includes classic swiss, goji berry antioxidant, honey crunch, organic super grains, gluten-free and Craig Mottram’s Premium Fuel which is 43% fruit and nut.  Most ingredients are 100% natural, with no added sugar and are preservative-free.  The bases are wholegrains such as oats and barley, the nuts and seeds are all-natural as are the added ingredients.  These include dried fruits (apple, apricot, sultanas, raisins, prunes, figs, strawberries, coconut and cherries), nuts/seeds/grains (almonds, walnuts, linseed, chia and sesame seeds) and ‘naughty bits’ (chocolate and yoghurt coated nuts and seeds).

Silverwood Organics                                    

Silverwood Organics from Longreach in western Queensland sells and delivers organic meat packs.  Silverwood grows the dorper breed of sheep which naturally shed their wool and are also known for their excellent carcass and superior eating quality.  The free-range lamb is grown in natural Mitchell grass paddocks without chemicals or supplement feeding.  To avoid undue stress, the lamb is processed locally by an organically accredited processor.  Half or full packs with associated cuts are available online for home delivery.

Careme Pastry                                 

Located in the Barossa Valley, Careme Pastry is owned and operated by William and Claire Wood, who, coming from a restaurant background we were always disappointed with the quality of commercially available ready-made pastry. Careme only use natural ingredients, free of additives, preservatives and colours to produce their hand-crafted pastry products. Their product range includes ready to use pastry dough: all butter puff, sour cream shortcrust, vanilla bean sweet shortcrust and dark chocolate shortcrust as well as a range of tarts, pies, savoury galettes and sweet tarts and croissants and pastries. Stephanie Alexander commends it!

OlivFresh                                

Estate grown and produced, Olivfresh, on Lake Wivenhoe in South-East Queensland, sources its olives from their 700 tree certified organic olive estate. The olives are naturally fermented in rainwater and sea salt. The product range includes Ligurian style olives, Arbequina black olives, Olive and fig tapenade dip, Green olive and avocado tapenade dip, Sun dried black olives, Green olives and Party mix olives.

La Cour Patisserie                                

La Cour Patisserie is a Sydney based business that was established in 2010.  It sells a range of gourmet baking kits that taste ‘made from scratch’. The range includes cupcakes, brownies and biscuits.  All are preservative and artificial colouring free and made from the best ingredients. The kits are sold a range of gourmet food stores in New South Wales, Queensland, the ACT and South Australia.

Robins Foods                             

Located in Altona, Victoria Robins Foods and was formed by recognised pioneers of the native food industry, Ian and Juleigh Robins, in 1997. The range of products are branded Outback Spirit and the vision is to bring indigenous foods to the mainstream market locally and internationally while giving back to indigenous communities. The product range includes chutneys, preserves, dry marinades, seasoning salts, seasoning sprinklers, sauces, dressings, crushed garlic, herbs and rejuvenating water and are available from major and independent supermarkets nationally as well as Oxfam Fair Trade stores.

Gwydir Olives                             

Margi Kirkby and Jenni Birch started Gwydir Grove in 1996 with a second-hand olive press.  Soon after they started selling their oil in local shops in north west New South Wales.  Today they still grow, press, blend and market their products. Their Infused range includes bush berb, lemon myrtle, blood orange, lime, lemon, native mint & garlic and spicy chilli & fresh lime.  Their olive range includes kalamata olives, manzanillo olives and manzanillo olive pate. They also sell balsamic vinegar and olive oil soap (lavender, eucalyptus and fragrance-free).

Yumm Dressings                                          

Yumm Dressings from Sydney make dressings from natural ingredients with no artificial preservatives, colours or flavours. Each bottle is hand-made and many ingredients are sourced from local producers and markets. The product range includes Very Original (blend of olive and sesame oils, fresh garlic and honey), Poppy Splash (red wine and raspberry vinegars, Spanish onion and poppy seeds), Balsamic Drizzle, So Provincial (apple cider vinegar, honey and tarragon), Maple Zest (orange juice and maple syrup). They are available online and from various gourmet food stores and farmers’ markets. They really do taste home made.

The Peanut Van                                            

From Queensland’s peanut capital, Kingaroy, comes The Peanut Van, who recently celebrated their 40^th birthday.  Their extensive range of products includes sugar coated, dry roasted, sweet & salty, hickory smoked, savoury tomato, salt & vinegar, garlic, chilli & lime and Mexican delight.  All peanuts are jumbo and freshness is guaranteed.  Theirs is always a popular stand at the show.

Details

Brisbane Convention & Exhibition Centre

10am-6pm  4&5 November

10am-5pm  6 November

Click here for more information

Come and see me at Sydney’s new cooking school, Quarter 21!

On Monday 29 August I’m cooking at Justin North’s new cooking school, Quarter Twenty One.

Justin recently relocated his 3 hat restaurant Becasse to Westfield in Pitt Street Mall and added a bakery, grocer, wine store and cooking school.

The school is kitted out with state of the art equipment, including ovens and cooktops by Fagor and the best appliances. Retaining a feeling of home, this relaxed environment is perfect for sharing knowledge and having fun.

I’ll be demonstrating six easy, yet impressive, recipes from Greek-style rabbit to my favourite spiced duck with pomegranate sauce and the extraordinary Chocolate almond fondant pudding. There will be wine too!

The three hour class starts at 6:30pm and is limited to 16. There a couple of spots left and I’d love to see you there. For more information or to book:

Visit http://www.quartertwentyone.com.au/
Email cookeryschool@quartertwentyone.com.au
Telephone 02 9283 3440

Talking turkey

This week I MC’ed an event for Ingham’s Turkey. Four chefs, Miguel Maestre, Adrian Richardson, Damian Heads and Christine Manfield were selected to showcase different turkey cuts in unique and inspired ways.

I’ve always had a fondness for turkey; it is a regular on the table at my extended family Christmas lunch. But it is not just for Christmas, particularly considering the range of interesting cuts now available in the supermarket. Apparently it is also classed as a ‘superfood’ – ie high protein coupled with low fat. All I know is that it is packed with flavour and, if cooked properly, is lovely and tender. And never dry.

I’ve cooked a couple of turkey dishes recently. The other night I roasted a whole bird that I stuffed with quinoa, toasted nuts, onion, garlic, parsley and porcini. I covered the breast with muslin soaked in melted butter and cooked the bird on a rack over water, all encased in foil. The liquid then becomes the basis for a flavoursome sauce. On Kerri-Anne the other week I cooked Sticky turkey wings with wok tossed vegetables and hokkein noodles.

The chefs this week came up with quite a range of ideas for different cuts.

Miguel Maestre used the breast in his dish, Aussie Spiced Turkey Popcorn with Lemon Aioli: a tender and juicy morsel of Turkey Breast Steaks smothered in Australian herbs and spices including wattle seed, lemon myrtle and bush pepper, deep fried beside a dollop of lemon aioli

 Adrian Richardson used turkey Marylands in his Turkey & Sage sausage: a combination of breast and thigh, in three different grinds, sage, parsley and a dash of good scotch whiskey, paired with creamy potato skordalia and drizzled with sweet sherry glaze

Damian Heads used the centre of the turkey wing to create twice (but really thrice) cooked turkey wings, sweet soy and szechuan salt: the wings were marinated, steamed, deboned, pressed, steamed again, chilled and then deep fried, paired with a sweet soy sauce and a dash of Szechuan salt. Great technique and amazing flavour.

Christine Manfield created Turkey drumsticks slow braised in spiced coconut sauce: an authentic Asian curry including red curry paste, fresh ginger, lemongrass and palm sugar, this creamy spiced coconut curry brings warmth and comfort and very tender drumstick pieces

Christine has kindly shared her recipe:

Turkey drumsticks slow braised in spiced coconut sauce

Serves 4
2 brown onions, finely sliced
6 garlic clove, chopped
1 tbsp minced ginger
2 long red chillies, finely chopped
4 tbsp red curry paste
1 tbsp minced lemongrass
1 litre coconut cream
1200ml chicken stock
2 tbsp oyster sauce
2 tbsp palm sugar
4 turkey drumsticks
1 kg way potatoes, peeled and cut into large chunks
fish sauce

Saute onion, garlic, ginger and chilli in oil till softened, about 5-6 mins.
Add curry paste, lemongrass and cook for 3 mins, then add coconut milk.
Bring to boil, reduce heat and simmer for 5 mins.
Add stock, oyster sauce and palm sugar and bring back to boil.
Add turkey drumsticks and potato, reduce heat to gentle simmer and cook for 1 hour until meat and potatoes are tender.
Add fish sauce and taste – adjust if necessary.
Remove from heat and cool slightly. Remove drumsticks from sauce and remove meat from bones and cut into large chunks. Discard bones.
Return meat to sauce, add herbs and serve with steamed jasmine rice.

Christine serving her drumstick curry

Miguel, me, Damian and Adrian

Links

Miguel’s restaurant: Aperitif
Adrian’s restaurant: La Luna Bistro
Damian’s restaurants: Pony The Rocks, Pony Neutral Bay and Steel Bar & Grill
Christine’s restaurant: Universal

Last Taste of Greece

The final episode of Lyndey & Blair’s Taste of Greece will air this Thursday night at 8pm on SBS One. I have been overwhelmed by messages of support and the ratings have been excellent. Many others have commented that they didn’t know how good Greek food could be, or that they now wanted to visit or re-visit Greece. I am also pleased that Blair’s terrific performance as a presenter has been immortalised.

This week we go to Olympia where Blair energetically runs the length of the original ancient Olympic stadium in only 25 seconds! We also visit Mercouri Wine Estate, where this precious photo was taken:

At Mercouri we tasted wine made with Refosco grapes which I also used with trachanas in a stuffing for lamb. Trachanas is a traditional Greek ingredient made by combining soured milk (usually goat’s) with cracked wheat. I used it in my stuffing recipe, but more traditionally it is made into porridge or added to soup. It is rich and nourishing. Comfort food, Greek style.

Next up we diversify from traditional Greek cooking at Aldemar Restaurant where, after learning how to prepare peppers stuffed with feta and graviera and rabbit stifado, we are treated to quite a different menu for our finale dinner: modern Greek food which draws on Greek tradition but creates something more contemporary. This was also my birthday. Don’t miss this last episode.

To other news, SBS are releasing the DVD of Lyndey & Blair’s Taste of Greece series on 3 August. Click here to order.

I’m also busily working on Lyndey & Blair’s Taste of Greece the cookbook, which should be out next year in time for Mothers’ day. The book will contain a mix of traditional and modern recipes as well as beauty shots of the majestic Peloponnese and stills from the series.