Archive for the 'All about…' Category

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Tomislav Restaurant – Review

There is a new kid on the block and he has a funny name… Good food, in fact food with a sense of humour which makes it very interesting. Tomislav, (the chef and the restaurant share the same moniker), dishes up some very good fare. The menu is short and sweet, (you can always trust short and sweet) and the food is quirky and full of flavour.

Tomislav Interior an eclectic mix of textures

The Man himself is as quirky as his food, when I interviewed him on my show I was not allowed to call him Tom, apparently that is only allowed on the third meeting and he is cheeky with a very dry sense of humour. Not surprising given his cuisine.

Tomislav Martinovic Chef and Owner

Set on the corner of Kirketon Road and William Street in Darlinghurst the restaurant interior offers an eclectic mix of colour and concrete, soft and hard surfaces and visual textures. It is in fact warm and intimate and there is a view is of the bridge, the coke sign, the hookers and the pimps. This is the place to watch the colour of the Cross go by.

Tomislav Martinovic has done his time with the big boys, working with Matt Moran at both Moran’s and Aria. He has worked with French-born Guillaume Brahimi at Bennelong and even had a stint with The Fat Duck God, Heston Blumenthal. His journey took him to cook with Eric Chavot at the Capital Hotel in London and finally launched him into his own restaurant. I could wax lyrical about the past but it is the future of this restaurant and this chef that is of interest.

I thoroughly enjoyed my meal as did my BFF(1) Janine. We started with the Rice Crackers think thin Salt and Vinegar crisps and you are partly there. The Basmati Rice Risotto was a treat, light and creamy with grilled succulent Yamba prawns, flavoured with chives and lemon zest, perfectly balanced and plate lickable. The Poached Yellow Fin Tuna was a beautiful deep red on the inside and the accompanying egg linguine can only be described as ‘morish’.

Tuna and Linguine

For mains the BFF(1) and I shared the Pasture Burrawong Duck Breast that was delicious and the Grilled Hereford Scotch Fillet, which was tender and juicy. The plating is not what you expect and the food is easy to share. I think I will leave the desserts as a surprise, suffice to say try the Apple Crumble, there is nothing humble about it.

Duck Breast

I will be going back to Tomislav as soon as the weather warms, as I want to sit on the balcony and eat beautiful fun food with my friends and watch the world go by.

Expect the unexpected and go with a sense of humour.

Name: Tomislav Restaurant
Where: 2/13 Kirketon Road Darlinghurst Sydney
Telephone: (02) 9356 4535
Website: www.tomislav.com.au
Hours: Tuesday to Saturday 6pm – 10pm
Price: Entrée from $18, Mains from $29, Desserts from $14
Style: Modern Australian
Wine: Licensed
Vibe: Smart /Casual
Vegetarian: A few options
Child-Friendly: No
Wheelchair Access: Stairs into the main dining area
Published on August 16, 2010 in General and Limited Table. Closed

Cello, Drink it!

There is a huge sense of pride when an Australian wins an award on the world stage and this is exactly what happened to Domenico Cece, founder of Cello Liqueurs. I hosted him on my radio show on Saturday and was amazed to discover a very heartfelt story and some very, very good liqueur?

Cello's Award Winning Liqueurs

This traditional family own an Italian Wood fired Pizza Restaurant in Bargo called “The Local Italian”.  Mum, Franca Cece, is the Head Chef, in fact it seems Mum is an inspiration. One of her endearing creations is her gorgeous Limoncello, which she makes and serves to her customers at the end of the evening as a traditional digestive. It was just so good that many customers wanted to buy it. So Dom put on his business brain and hatched a plan to create a fantastic liqueur brand based on his Mum’s recipe.

He quietly got all the paperwork organised and the product made, I might add that all the ingredients are completely natural and of the finest quality. He then bottled the liqueur and placed a wonderful image and story of his Mum on the back. The day he showed her the new bottle she was a little confused but then when she turned the bottle around the tears of awe started to flow. This Italian boy had made Mama very proud!

Dom entered the Cello liqueurs into the prestigious International Wine & Spirit Competition 2010 in London. The results were announced last week, awarding Best in Class to Cello’s Limoncello. The judge’s notes were “Bright lemony colour with an opaque appearance. Cracking nose, bursting with juicy Sicilian lemon aromas, which follow through in the mouth, vibrant acidity, a slight pithy bitterness and succulent lemon flavours, with very good distillate. A very serious product, beautifully made”.

Dom has adapted his mother’s recipe to create a small range of premium fruit liqueurs including Arancello (orange), Limecello (lime), and Passioncello (passionfruit). The Passioncello, the only one of its type worldwide and is I have to say my favourite. The orange would be perfect for soaking a sponge cake, the lime as a topping for desserts, the Limoncello to be sipped as a pleasure and the passionfruit, well that might be all the passion you will need in an evening.

When in doubt as to what to take as a gift to someone especially if your wine radar is down or at times confused you can take one of these bottles with you and you will have a talking point as well as a gift of distinction.

Cello liqueurs are available from selected premium liquor retailers, and in bars and restaurants.

To find out more contact Dom on (02) 9620-1280 or 0400 829 299   or visit www.celloliqueur.com

Published on August 10, 2010 in General and Limited Table. Closed

Let Me Whisper in Your Ear

Olive Long Table Lunch

Susan Frazier was a last minute guest on my radio show on 89.7FM, sometimes these last minute guests can be a bit of a surprise. Susan was a good surprise, knowledgeable, interesting and passionate with that lovely outward calm you only find in people who are confident.

Well she has every reason to be confident, it all started out with me not being able to make the Olive Long Table Lunch which they are holding at their boutique vineyard, Whispering Brook, on the 26th of June. Set out amongst the beautiful olive groves this rustic lunch is set to be a foodie and wine delight. On that day I will be supporting the 89.7Fm Radiothon instead (make sure you call me on the show to subscribe).

All products are available from the Cellar Door

Susan brought in a trio of products, home grown and spiced Whispering Brook Kalamata olives, an Extra Virgin, Cold Pressed, Olive Oil and a very good Shiraz, all made on the farm in small quantities. These products not only taste unique and delicious they are packaged beautifully. So yes I am very upset I will not be making the trip to the Olive Grove for this beautiful lunch. You dear reader on the other hand might be able to go if you enter the giveaway below. One ticket for two people is up for grabs. You may also be able to snare a ticket if you are quick by booking online through the website.

Olives, Olive Oil and Wine

The Olive Long Table Luncheon looks set to be one of the hottest tables in town this June when the Hunter showcases its wares to the world, it is Hunter Valley Food and Wine month. A spectacular 3 course meal will be served matched with Whispering Brook wines. Chef Carolyn Scott, a Slow Food advocate, will indulge the senses with her fabulous menu specifically designed to complement the wines. Dishes include a rustic and generous twelve hour braise rosemary lamb shoulder with sourdough and tarragon stuffing red wine jus as well as slow cooked layered ratatouille with poor man potatoes and dressed bitter greens.

For the rest of the menu and more information click here

Published on May 26, 2010 in General and Limited Table. Closed

Spiced Up

On my show on Saturday I managed to snare a very good cast of food and wine lovers, creators, authors and know-it-all’s.

Ian Hemphill

Ian Hemphill owner of Herbie’s Spices is a past President of the Association of Food Professionals and a herb and spice master. He has recently released his latest cookbook, Just Add Spice, co-authored by Lyndey Milan. It is a feast of herbaceous and fragrant food. I know this because he brought two sensational dishes into the studio for us to sample. They were simple to make but tasted complex and rich because of the added spices. Stewart White, President of the Association of Food Professionals had the job of wine matching and nailed each match perfectly.

Tom Kime

Celebrity Chef Tom Kime, from Ready, Steady, Cook fame, the sustainable seafood know-it-all, and I say this with affection dished up two fine fish dishes from his latest book Fish Tales, Stewart matched these to a Piggs Peake, 2008, Wiggly Tail Marsanne. The recipes will be on the site soon so keep an eye out for them. So after we had indulged in Tom’s masterful fish dishes we indulged our taste buds with Ian’s equally ‘morish’ Baharat Beef with Olives. Sometimes referred to as Lebanese seven spice, baharat is a beautifully balanced blend with a woody bouquet and aromatic bay-rum notes, balanced with cinnamon and cassia sweetness. It is not hot, yet conveys all the romantic fragrances of everything that is spice.

Stewart White

Stewart paired this to Piggs Peake 2006 Wolfie Zinfandel, he loves this wine varietal and this particular one has a cassis and brambly, spice nose with mouth filling solid blackberry fruit flavours with a hint of cinnamon and elegant tannin.

The dessert recipe is easy, fragrant and light. I am including this dish for my party in June, I now have the starter, which is Regal King Salmon Pastrami and the dessert; Sticky Figs and Dates in Espresso Syrup, served with Greek style yogurt. Fresh figs are wonderful in season, but there are such good-quality dried ones available you can enjoy them all year with this recipe. Use figs or dates or a mixture of both, or even prunes. We paired this with the Piggs Peake 2007 Suckling Pig (dessert) Zinfandell. Made from Zinfandel grapes which were left on the vine until they had raisened up making the crushed juice sweeter. Giving a truly luscious full bodied red that marries brilliantly with quality dark chocolate and heavier desserts.

Piggs Peake

If you have not heard of Herbie’s Spices seek them out, you can drop into the spice emporium in Rozelle and can find their spices in all good food stores (including in the MasterChef pantry).

Herbie's Spice Kits

Their website is fantastic and Ian has written a fair few excellent books on herbs and spices all available on the website, http://www.herbies.com.au/

Recipes

Baharat Beef with Olives

Sometimes referred to as Lebanese seven spice, baharat is a beautifully balanced blend with a woody bouquet and aromatic bay-rum notes, balanced with cinnamon and cassia sweetness. It is not hot, yet conveys all the romantic fragrances of everything that is spice. A traditional mix of baharat is added to Middle Eastern recipes in much the same way as Indians would add garam masala. This recipe is easy and exceptionally tasty.

Baharat Beef with Olives

Serves 4
Prep time: 15 minutes
Cooking time: 31/4 hours

Ingredients

1 tablespoon olive oil
3–4 cloves garlic, chopped
1 kg lean beef, cubed
Baharat spice mix:
2 teaspoons mild paprika
1 teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander seeds
½ teaspoon ground cassia
¼ teaspoon ground cloves
¼ teaspoon ground cardamom seeds
400 g can whole peeled tomatoes
½ cup dry red wine
12–15 black pitted olives
½–1 teaspoon salt
mashed potato, to serve

Method

  1. Preheat the oven to 120°C (100°C fan-forced).
  2. Heat the oil in a heavy-based flameproof casserole dish over medium–low heat and soften the garlic – do not brown.
  3. Toss the cubes of meat in the baharat mixture. Increase the heat to medium, add the beef to the casserole dish and cook briefly until sealed on all sides. Add the tomatoes, wine, olives and ½ cup water. Season to taste with salt, but keep in mind that the olives are salty so you may not need very much.  Stir frequently and bring to a gentle simmer, then cover and cook in the oven for 2½–3 hours until the beef is very tender. Serve over well-mashed, buttery potatoes.

Cook’s note: This recipe is also delicious made with beef cheeks and cooked for up to 5 hours.
To drink: There are long, lingering flavours here that a heavy, jammy wine would overpower – try a cabernet sauvignon. With beer you need something with a bit of body, like a mid-strength ale.

Sticky Figs and Dates in Espresso Syrup

Fresh figs are wonderful in season, but there are such good-quality dried ones available you can enjoy them all year with this recipe. Use figs or dates or a mixture of both, or even prunes.

Sticky Figs and Dates in Espresso Syrup

Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients

2 tablespoons ground espresso coffee
300 g sugar
1/3 cup cognac, armagnac or brandy
Fruit infusion spice mix:
2 cloves
1 cardamom pod, bruised
1 whole star anise
1 cinnamon quill
500 g dried figs and/or dates
250 g thick Greek-style yoghurt, mascarpone or ricotta

Method

  1. Dissolve the coffee in ½ cup boiling water. Strain and reserve.
  2. Meanwhile, place the sugar, fruit infusion spice mix and cognac, armagnac or brandy in a small saucepan with 2 cups water. Stir over low heat until the sugar is dissolved, then bring to the boil and simmer for 1 minute.
  3. Add the coffee, figs and dates and simmer for 15 minutes, stirring occasionally, until the figs soften and plump up and the liquid reduces to a syrup consistency.  Remove from the heat and set aside to cool. Remove the star anise.
  4. Serve hot, cold or at room temperature with a dollop of yoghurt, mascarpone or ricotta.

Cook’s note: Left-over figs or dates will keep in the fridge, covered in syrup, for a week or so.
To drink: This is rich and wonderful on its own. However, the rich, luscious flavours of a tokay or muscat would be sublime.

Recipes Courtesy of Penguin and Just Add Spice by Lyndey Milan and Ian Hemphill

Published on May 20, 2010 in General and Limited Table. Closed

Eye Love Carrots

By Claire Scarf

Carrots

Carrots

Ever wonder how the Easter Bunny made it around to all those houses in the middle of the night? The answer: Carrots! Not only do they help improve your night vision, they are highly beneficial for the health of skin, bones, and teeth and are high in antioxidants.

Carrots contain a compound known as Beta-Carotene, which is the orange pigment in the carrot. It is a strong antioxidant which the body converts into Vitamin A. Read More …

Published on June 9, 2009 in Healthy eating. Closed

Oh Shucks it’s Oyster Time

I had the marvellous privilege of having fish expert John Susman on our radio show on Saturday and he kindly shucked some very good oysters for the team. Gus Lander, our on-air wine expert brought in some excellent wines and we had a wonderful end-of-year party.

Oyster kitMost generously, John provided me with my own shucking knife and board (go to www.kinkawooka.com.au to order your own kit) and when I came home I managed to shuck ten of my own. Apparently it’s very sexy to see a woman shuck oysters. I am not so sure, but I was very proud of my achievement.

The oyster is a magnificent food and nothing captures the taste of the sea or the skill of the farmer quite as much. Simply put, there is no other food that can excite the senses as much as a freshly opened oyster. Opening oysters, however, is a social skill akin to being able to un-cork a bottle of champagne or make an omelette. With the right equipment, these instructions and a little practice you will soon have a culinary skill you thought was only available in a restaurant.

First tip is to make sure your oysters are cold. Keep them unopened, at the bottom of the fridge, or place the pack under ice for 30 minutes before you start. Have an oyster knife, clean cloth and sturdy board at the ready.

Step 1 – The Basics

  • Take an oyster, and with the cup of the shell facing down, wrap it in a clean cloth with the pointed hinge of the oyster facing outwards.
  • Place the cloth on a stable surface, and hold down firmly.Insert the oyster knife into the hinge where the top and bottom shells meet at approximately 7 o’clock.
  • Moving the knife in a rhythmical, rocking motion, push the knife well into the hinge until it is firmly wedged between the top and bottom shell.

    Step 2 – The Hard Part

    • With the oyster knife wedged between the top and bottom shell, hold the oyster in the cloth firmly.
    • Twist the oyster knife sharply, as if accelerating on a motorcycle, and listen for the ‘pop’ as the hinge gives way.
    • The hard part of opening the oyster is now complete!

      Step 3 – Lids Off

      • With the hinge now broken slide the oyster knife gently along the top lid.
      • At the two o’clock position on the top lid is the abductor muscle that holds the top and bottom shells together.
      • Simply slide the oyster knife through this muscle to release the top shell.

        Step 4 – The Finish

        • Having removed the top lid, snip the abductor muscle on the bottom shell to release the oyster. If you want, you can turn the oyster over to have its ‘belly’ facing up (like they do in the shops with pre-shucked oysters).
        • Try to keep as much of the oysters natural liquor in the shell as possible –
          it’s delicious, and is one of the things that makes a freshly ‘shucked’ oyster taste so good.

         

        The oysters are now ready to serve – place them on a bed of ice or salt to stop them tipping over and ENJOY!

            Oyster Opening step 1Oyster Opening step 2Oyster Opening step 3Oyster Opening step 4Oyster Opening step 5Oyster Opening step 6

          Published on December 23, 2008 in All about.... Closed

          Inca Gold

          Quinoa – the ancient grain with a funny name that’s seriously good for you.

           

          Twice as nice as rice? Well maybe not, but possibly twice as good for you. Quinoa (pronounced keen-wa) is the high-protein, mineral-rich, gluten-free ‘grain’, that’s taking the place of rice in smart eaters’ kitchens the world over. Related to amaranth, quinoa is not actually a grain, it’s a seed related to the spinach family, but it cooks up like a grain and has a delicious nutty flavour when correctly prepared.
          quinoa
          Referred to as ‘the gold of the Incas’, quinoa been grown in the South American Andes for thousands of years. It thrives in high, cold climates, which is the reason why commercial crops of it aren’t grown in Australia. The majority of Quinoa available in Australia is grown at high altitude in the mountains of Ecuador, Bolivia and Peru.

          Quinoa is the only vegetable source of protein recognised as ‘complete’. This means it contains all of the nine essential amino acids needed for growth and development. Astoundingly, quinoa contains up to 18 percent protein, which is even more than meat. It’s also a good source of iron, zinc, magnesium, phosphorus, Vitamins B6 and E, and fibre. It has more calcium than milk and is higher in fat than any other grain-type food. The fact that quinoa is an alkaline-forming grain (like millet) makes it even more desirable among the health brigade. All this and it is low GI.

          Quinoa, in its wholegrain form, is useful in preventing and treating numerous health conditions. Because quinoa is a rich source of magnesium, a mineral that helps relax blood vessels, regular consumption has been shown to help reduce the frequency of headaches in migraine sufferers and promotes cardiovascular health for those concerned about atherosclerosis. This is particularly helpful for post-menopausal women who are suffering any of the symptoms of cardiovascular disease such as high cholesterol and blood pressure. The magnesium in quinoa also helps reduce the risk of Type 2 diabetes, as magnesium is an important co-factor involved in the body’s use of glucose and insulin production.

          As with other high-fibre foods such as fruit, the high-fibre content of quinoa may also reduce the risk of developing breast cancer in pre-menopausal women who regularly consume it. Quinoa’s high-fibre content also helps prevent gallstones. Significantly for you mums out there, feeding your children quinoa (and other whole grains) has been shown to reduce the occurrence of childhood asthma especially when combined with regular fish eating.

          Quinoa is easy to cook and can be enjoyed all year round as it is light and easy to digest. It can be purchased pre-packaged in supermarkets and in bulk in some health foods shops. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.
          To cook quinoa, soak overnight (or for at least 20 minutes!) and rinse well. Add one part quinoa and a pinch of salt to two parts water in a saucepan. Bring the water to the boil and then simmer for 15 minutes. Set aside for 5 minutes to rest. The grains should be fluffy and translucent when cooked. Dry roast the grain in a skillet for a few minutes prior to cooking if you wish to enhance the grain’s nutty flavour.

          Tip: Use quinoa like rice or couscous in salads, stews, soup, stir-fries and pilafs and combine with oats, nuts and fruit to make a delicious breakfast porridge. Quinoa flour is also an excellent substitute for wheat flour in quick breads or baked goods that don’t require yeast.

          Published on October 23, 2008 in Healthy eating. Closed

          Papaw Power

          This tropical delight packs a powerful health punch.

           

          When we think of papaw we think of the tropics and long, hot summers by the poolside. Thankfully, due to the massive increase in papaw’s popularity in recent years, you can now enjoy this exotic fruit all year round and reap its amazing health benefits at the same time.

          But, let’s clear up something first. What is the difference between papaw and papaya? Well not much actually. Both fruit are the same species and both are equally good for you. In Australia it’s commonly understood that the red-fleshed sweeter fruit is papaya and the yellow-fleshed fruit is papaw.  There is also green papaya of Thai-cuisine fame that is made from either red papaya or yellow papaw picked green. American pawpaw (with an extra ‘w’) is not the same species so we won’t discuss it here.

          Aptly named the "fruit of the angels" by Christopher Columbus in 1492, one medium-sized papaw is only around 500 kilojoules and is completely cholesterol and fat free which explains why the fruit is revered, particularly by savvy women, for its ability to promote weight loss and improve digestion. Yes, it’s true. The ‘papaw diet’ is one of the easiest and gentlest ways to shift those unwanted extra kilos at the end of winter. Start your day with papaw and fresh lime or lemon juice and notice how full and light you feel and how well your colon executes its body-cleansing duties soon after!

          You can put all of the above down to one magic ingredient found in papaw, papain. Papain is an enzyme that helps digest proteins. It is so effective it is extracted to make digestive enzyme dietary supplements and it is also used as an ingredient in some chewing gums. Since papain acts impartially in acid, neutral and alkaline mediums, it is extremely useful for anyone who has weak digestion due to chronic enzyme deficiencies.

          Papaw is an excellent source of dietary fibre, folate, and Vitamins A, C and E as well as the minerals potassium and magnesium. It is also rich in antioxidant flavonoids and carotenes. Papaw also contains calcium, iron, riboflavin, thiamine and niacin and has more protein than most other fruits. All these nutrients put together promote a healthy cardiovascular system and may assist in the prevention of colon cancer.

          Pawpaw is renowned for its anti-inflammatory effect and regular consumption of papaw is said to relieve the severity of Rheumatoid arthritis and osteoarthritis. Eating papaw can also strengthen the immune system and help flight common colds and flu. Finally, it’s worth mentioning that if you’ve had the flu and have had to resort to antibiotics, then eating papaw can help replenish the good intestinal bacteria killed off by the antibiotics.

          When picking a papaw go for one that’s slightly soft to the touch if you want to eat it the same day. While a few black spots on the surface will not affect the papaw’s taste, avoid those that are bruised or overly soft. Ripe papayas should be stored in the refrigerator and consumed within one or two days. Papayas that are totally green or overly hard should not be purchased, unless you are planning on cooking them, or unless you want to make the famous Thai salad som tum. Peeled and deseeded papaw can be stored in an airtight container in the fridge for up to a week. Flesh can also be pureed and frozen for later use.

          Flavours that complement papaw include: lemon and lime, cinnamon, nutmeg, orange, honey, vanilla, apricot nectar, mint, almonds, passion fruit, kiwi fruit and yoghurt.

          Tip: The soft texture and gentle sweetness of papaw and its high levels of vitamin C makes papaya an ideal first fruit for babies.

           

          For a delicious, healthy and easy-to-make papaw dish, try our Papaya Salad for a taste of the orient.

           

          Recipe: Papaya Salad

          Published on September 10, 2008 in Healthy eating. Closed

          All About Vinegar

          By Roberta Muir

          The word ‘vinegar’ comes from French for sour wine (‘vin aigre’) as it originally occurred accidentally when acetic bacteria attacked wine, turning it sour, but it can be made from any fruit, grain or sugar that can be fermented. Its use is as old as winemaking and Hippocrates refers to its medicinal properties in 500 BC. The best is made from a ‘mother’ starter from a previous batch of vinegar, similar to the sourdough starter used in bread making. It is used to flavour (in marinades, salad dressings and sauces) and, because of its high acid content, as a preservative (in pickles and chutneys).

           

          Wine Vinegars

          The original vinegars, made from white and red wines, including Champagne. The best are made by the traditional Orléans method where good wine is mixed with vinegar and fermented slowly then matured in small French oak barrels. Some wine vinegars are sold by grape variety, including the Spanish Forum brand, whose chardonnay and cabernet sauvignon vinegars have a little sweetness from added grape juice.

          Serve it at home: Make a classic vinaigrette to dress green salad, steamed beans or asparagus: dissolve a good pinch of salt in 1 part white wine vinegar, whisk in a good grind of pepper and 4 parts olive oil.

          Eat it at:           Pendolino – The Strand, Sydney, 02 9231 6118 (Cannellini Bean & Farro Salad dressed with Agrodolce di Nebbiolo Vinegar)

           

          Sherry Vinegar

          Produced in the Jerez region of Spain and granted PDO, Vinagre de Jerez must be aged in American oak for at least 6 months. Most Sherry vinegars are aged using the same solera system as Sherry wines and the best command prices at least as high as the sherry they were destined to become.

          Serve it at home:           An essential gazpacho ingredient: blend 1kg ripe tomatoes, 2 red capsicums, 2 Lebanese cucumbers, 2 red onions, 1 clove garlic, ¼ cup sherry vinegar, 4 slices white bread soaked in ½ cup extra virgin olive oil and 1 cup water until smooth. Chill and garnish with diced tomato, capsicum, cucumber and croutons.

          Eat it at          : Ravesi’s – 118 Campbell Parade, Bondi Beach, 02 9365 4422 (Oysters Grilled with Mojama and Pedro Ximinez Sherry Vinegar)

           

          vinegarBalsamic

          Thick and dark with a distinctive sweet-sour taste, the very best is labelled Aceto balsamico tradizionale di Modena and you shouldn’t waste time or money on anything else. A specialty of the Modena and Reggio Emilia regions of Italy, it has PDO status and is made from unfermented concentrated grape juice and aged for at least 12 years (though the best can be decades old) in different sized barrels made from different woods. Before bottling, a little of the oldest vinegar is blended into younger vinegars, in a system similar to the soleras used for Sherry, so the age on the label is a minimum. It isn’t cheap, but you get what you pay for and a little goes a long way. ‘Aceto balsamico di Modena’ (without the tradizionale) is not protected by PDO, the best are balsamic vinegar blended with wine vinegar and the worst are wine vinegar darkened with caramel.

          Serve it at home: Toss just a few drops of the best balsamic you can afford with sliced strawberries.

          Eat it at: Café Sopra – 7 Danks Street, Waterloo, 02 9699 3174 (Cabbage Salad dressed with 12-year-old Banda Rossa Balsamic)

           

           

          Cider

          Popular in apple producing areas, such as Normandy in France, north eastern USA, and south western England, it’s used in pickles, chutneys and vinaigrettes, marries well with apples and tomatoes and is an ingredient in many traditional folk medicines.

          Serve it at home: Baste roasting pork with a marinade of cider vinegar and honey.

          Eat it at: Claude’s – 10 Oxford Street, Woollahra, 02 9331 2325 (Bitter & Sweet Salad of Ocean Trout & Vegetables Pickled in Aged Cider Vinegar)

           

          Rice Vinegar

          Made from rice wine and popular in China, Korea and Japan. Chinese Black Vinegar is used in braised dishes, red vinegar is often a dipping sauce for dumplings and white is used in pickling. Japanese rice vinegar is an essential ingredient in sushi rice.

          Serve it at home: Use red rice vinegar mixed with a little grated ginger as a dipping sauce for fried or boiled dumplings.

          Eat it at: Emmilou – 413 Bourke Street, Surry Hills, 02 9360 6991 (Salmon Cured with Rice Vinegar served with Pickled Shimeji Mushrooms & Salmon Caviar)

           

           

          Verjuice

          Verjuice, or verjus, (French for ‘green juice’) isn’t really a vinegar as it’s made from unfermented juice (of unripe grapes or crab apples), but it can be substituted for vinegar and is a handy alternative where any form of alcohol is forbidden (as in Muslim dishes).

          Serve it at home:           Use to deglaze the pan after roasting meat, boil to reduce and add a dash of cream for a simple sauce.

          Eat it at: Bird Cow Fish – 500 Crown Street, Surry Hills, 02 9380 4090 (Potato Gnocchi with Prawns, Burnt Butter and Maggie Beer’s Verjuice)

           

          Others Vinegars:

          Malt Vinegar, originally called ‘alegar’ (sour ale), is brewed from malted barley (an unhopped beer), coloured with caramel and used on fish ‘n’ chips or in pickling.

           

          Flavoured vinegars are wine vinegars infused with fruit (raspberry dates back several centuries and is sweetened and diluted as a cordial) or herbs (tarragon, used in béarnaise sauce, is the most common).

           

          Raisin and date vinegars are popular in Middle Eastern cuisines. Coconut, cane and palm vinegars are common in the Philippines; coconut vinegar is also used throughout Southeast Asia and India.

          Published on September 3, 2008 in All about.... Closed

          The Amazing Rice

          By Yasmin Newman

           

          While nothing particularly noteworthy to look at, rice holds many claims to its name. It is one of the most widely cultivated cereal in the world, and, known of as far back as 3000 BC, it is also one its oldest. With its feverish disposition to grow in tropical, equatorial and temperate zones as well as in dry or swampy conditions, it is no surprise that rice can be found in the traditional foods of so many cultures, from Japanese to Moroccan and even African.

          rice

          Two varieties of the rice plant can be traced back in our culinary calendar, oryza sativa – the most well known and widespread today, and oryza glaberrina, the younger of the two. Oryza sativa is believed to have originated in southern India and then spread north into China. Over thousands of years, it continued upon its journey through Asia and became a staple in Korea, the Philippines, Japan and Indonesia. From here, various explorers, crusaders and wars brought rice to the Middle East and Europe, and in turn, cemented rice as one of the world’s most loved, and most depended upon, foods.

          Rice is always eaten cooked, but it is served in a multitude of ways – you’ll find it hot and cold, either sweet or savoury, as well as an accompaniment or as a main. And while its inherent subtle flavour makes it the perfect cooking all-rounder, rice is also naturally versatile and willingly takes on the characteristics of the ingredients around it.

          There are many types of rice. To get the best out of rice, and your dish, it is important to choose the right type for your purpose. Rice can be divided into different grains, as well as the processing it is given after harvesting.

           

           

          Types of grain

          Short grain – As the name implies, this main variety of rice has short, round grains which tend to stick together when cooked. For this reason, short grain rice is preferred in many Asian dishes, the clumped grains best for eating with chopsticks. Short grain also produces a creamy texture when cooked, and you’ll often find this type used in puddings. Italian rices such as Aborio or Vinalone Nano are good examples of short to medium-grain rices. Perfect for risottos or paellas, they are able to absorb large amounts of liquid and sustain long, slow-cooking times without becoming too soft or goop.

          Medium-grain – There are a variety of medium-grains around, however many also fall on the border of short- and long-grain rice types. Generally speaking, medium-grain rice is preferred in dishes where the rice grains should be distinct but still hold together, as in croquettes or arrancini.

          Long-grain – Unlike its short-grain sister, this variety retains its individual grains when cooked and remains separate. Long grain rice has an almost fluffy texture and is the first choice for plain boiled rice, as well as many savoury dishes including salads.

          Fragrant-rice – These varieties fall under the above categories, however their unique and aromatic flavours make them worthy of mentioning. Think basmati, jasmine and also Thai white rice.

           

           

          Types of rice

          White rice – Also known as polished rice, white rice has been husked and has had its bran coating removed. It is quick to cook and easily digested.

          Brown rice - Also known as husked or whole rice, brown rice is named after its characteristic beige colour. Since only the outer husk has been removed, it is more nutritious than white rice. It is also more filling and takes longer to cook. With its nutty taste, brown rice goes really well with vegetable dishes and stuffings.

          Wild rice           – Actually the seed of a grass related to the rice family. It is quite expensive, but its beautiful, nutty flavour make it a popular choice for special occasions. Try mixing it with brown or white rice.

          Rice flour – Made by finely grinding white rice. Suitable for baking cakes, to thicken sauces and also as a substitute for those with a gluten intolerance.

           

          To experience the diversity of rice, and its different flavours and textures, we’ve put it to good use in three different recipes. For a side dish, try our Persian Rice Salad filled with a mix of wild and brown rice, and for a main an Indian chicken biryani using basmati. And let’s not forget dessert – crispy rice cakes made with aborio. Staple or not, rice, it seems, is perfect for anytime of the day and, wherever you are…

           

           

          Recipes:

          Persian Rice Salad

          Chicken Biryani

          Pistachio and Chocolate Crispy Rice Cakes

          Published on August 21, 2008 in How to cook. Closed