Good Food. Good Wine.

Serving Size: Serves 6 to 8

Ingredients

220 g block of good quality dark chocolate, chopped to make easier to melt

125 g unsalted butter

225 g or a firmly pack cup of brown sugar

100 g of whole hazelnuts (ground with mortar and pestle or rolling pin)

5 eggs, separated yolks from whites

1 tablespoon sifted cocoa powder

CINNAMON CREAM

250 mL (1 cup) of thick or double cream

1 tablespoon of sifted icing sugar

1 teaspoon ground cinnamon

Method

Preheat the oven to 180 degrees C and grease and line the base and sides of a 20 cm (8 inch) springform tin.

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl is not touching the water). Stir occasionally until the chocolate and butter have melted. Remove from heat and set aside to cool slightly.

Add the sugar and ground hazelnuts to the melted chocolate and stir until there are no lumps. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture.

Spoon the mixture into the tin and bake for 45 to 50 minutes until firm. Leave to cool completely in the tin before removing the side of the tin. Dust the top with cocoa powder.

To make the cinnamon cream, whip the cream, then mix in the icing sugar and cinnamon until well combined. Serve with the cake.

Through out the month of October, from Tuesday to Friday, Courtney’s Brasserie at Parramatta will be offering a 2 course lunch with your choice of Sanpeligrino mineral water, Brown Brothers wine or Coopers ale for $35.

 As the entree, they will be offering Willowbrae goats cheese tortellini with pickled beetroot & honey pecans and for the main a delicious roasted mendooran lamb rack with garlic button mushrooms & baby peas. Using all ingredients sourced direct locally from the farmers. To find out more and make a booking, click here…Week Of Tastes
Courtney’s Brasserie are partcipating in the Sydney International Food Festival throughout October 15 - 25th to help celebrate the development by the French 20 years ago when it was recognised that children were losing touch with how food should taste. Now adopted by Countries Worldwide, tens of thousands of taste lessons and events are held to educate children about taste and where food comes from and how it is made.

Bring your children in to Courtney’s for an early dinner starting at 6pm. You will be able to dine alone as your kids are across the foyer learning about what goes into there meal and where the ingredients come from.
There will be an ice cream making demonstration and tasting. They will then return to finish there experience with you with some activities.To find out more and make a booking, click here…

Join Justin and Andre as they look at the Hunter Valley. This time, it is young Hunter Semillon.

Serving size: 6 

Ingredients

6 to 8 pieces of osso bucco veal shank

Plain flour (gluten free if required)

3 onions roughly chopped

2 celery stalks diced

4 baby carrots roughly chopped

2 tins of 400g chopped tomatoes

5 garlic cloves

Salt and pepper

Dry white wine

Method

Dust 6 to 8 pieces of osso bucco (veal shank from the hind leg, cut across the bone, each piece about 4cm thick) with plain flour, heat some olive oil in a skillet and brown the meat lightly.

In a pot large enough to hold all the osso buco, saute 3 chopped onions in a little olive oil until they become transparent (not coloured) with celery and carrots. Arrange the osso buco on top of the vegetables, season with a little with salt and pepper, add tomatoes and dry white wine to cover the meat. Bring to the boil, then lower the heat and simmer, covered, for 90 minutes.

After that time, add half a cup of chopped parsley and 5 minced garlic cloves, and simmer for another 30 minutes.

Season with salt and pepper and serve arborio (risotto) rice.

As will always be the case, there were half a dozen wineries with equally strong claims to be accorded this accolade. Given the restrictions imposed by the climate and soil of the Hunter Valley, it might seem an unlikely environment to foster a winery with a range of wines, varieties and prices to edge out all others, as Tyrrell’s has done. I hasten to add that it did not (in diving parlance) receive a “degree of difficulty” bonus: the wines are what they are.

It is obvious the cornerstone of the Tyrrell’s portfolio is Semillon, in turn that of the Hunter Valley as a whole. Tyrrell’s development of the range of Single Vineyard Semillons, some from very old plantings, has added a layer of character and choice unmatched by the other makers in the region. To back this up is Vat 1 Semillon, which has won more trophies and gold medals than any other Australian white wine.

There has been a similar enriching of the shiraz portfolio: the Single Vineyard Old Patch 1867 comes from the celebrated Stevens Vineyard; the Winemaker’s Selection 4 Acres from the block on the right hand side of the road as you drive up to the winery planted in 1879, the original planting was so close spaced that in 1964 every second row was removed to allow tractors on to the vineyard.

Then, there is Vat 47 Chardonnay, the first quality chardonnay to be made in the 20th century, for long the pacesetter. The development of cool climate regions, notably Margaret River and the Yarra Valley, and the arrival of the new Dijon clones from France, has meant the overall quality of Australian chardonnay has risen dramatically since 1971, the birth year of Vat 47. Not withstanding this, Vat 47 still holds its head high, as does Tyrrell’s Belford Single Vineyard Chardonnay.

Single vineyards and old vines are not enough, of course. The potential has to be realised in the winery, and this is achieved with seeming ease by the winemaking team headed by Andrew Spinaze. Here the credo is let the wines speak for themselves without interference or embroidery. Next is the exceptional quality of the high volume Old Winery range.

Finally, there is the undoubted truth of Bruce Tyrrell’s belief that, in his words: “We are entering a golden age for Semillon.” Good Semillon will cruise through its fifth, tenth, twentieth, even fiftieth birthdays, changing as it does, gaining character and complexity, albeit losing primary fruit flavours and freshness. You can pick your moment to drink the wine, knowing there will be no nasty surprises waiting for you.

Ceviche is often described as an appetiser of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices. In this recipe, we use fresh scallops with lime juice, chilli and olive oil.

Serving size: Serves 4

Cooking time: 2 hours

Ingredients

16 scallops cleaned and in their shells, sea salt, freshly ground pepper, 1 teaspoon of finely grated lime zest, 60mL (1/4 cup) lime juice, 2 chopped garlic cloves, 2 red chopped deseeded chillies, 1 tablespoon of chopped coriander leaves, 1 tablespoon of olive oil, whole coriander leaves.

Method

Remove the scallops from their shells and leave the shells to one side.

Mix together the lime zest, juice, garlic, chilli, chopped coriander and the olive oil in a non metallic bowl and season with salt and pepper. Place the scallops in the mixture and stir to coat.

Cover and refrigerate for 2 hours to allow the acid from the lime juice to “cold cook” the scallop meat which will turn white.

To serve, place each scallop back into a half shell and spoon some of the lime dressing over each of the scallops and top with a whole coriander leaf.

The Hunter Region Awards for Excellence in Tourism is an annual competition for tourism businesses, suppliers to the industry and outstanding individuals, in which a submission is prepared in response to a series of questions and is supported by a site visit (where applicable) to assess business excellence.

The Hunter Region Tourism Awards recognise and encourage tourism businesses that aspire for excellence in all areas of their work. Winning an award is the industry’s highest accolade and the recipients represent the best in the region.

The Vintry, located at Pokolbin, in the heart of Hunter Valley Wine Country, was the winner of the Deluxe Accommodation category.

The Vintry offers boutique, luxury, self contained accommodation for up to 8 people in the heart of Australia’s Hunter Valley Wine Country. A unique location, secluded and private, set in the foot slopes of the magnificent Broken Back Range.  

Wine; from vineyard to glass and sharing that experience with friends. The Vintry experience; an encounter of relaxation, food and wine created to meet or exceed the needs of our guests.  

www.thevintry.com.au

Muse is located on the magnificent Hungerford Hill vineyard at the entrance to Pokolbin. This fresh atmosphere offers an experience like no other – fine dining and exquisite service in friendly warmth of this landmark building.

Also featuring a modern cafe ideal for a quick break from the wine tasting romp or casual dining bite. The cafe is also perfect for corporate functions, product launches and casual group gatherings.

Muse is well complemented by a collection of prestige Australian wines, further enhanced by a Reserve Wine list featuring some of the finest vintage wines in the world.

Muse Café is open 7 days 10am-5pm and Muse Restaurant us open Wednesday to Saturday  6pm-10pm

Muse Restaurant and Cafe
1 Broke Road Pokolbin 2320
p:02 4998 6777 f:02 4998 6775

Avocado orchards are found in Queensland, New South Wales, South Australia, Victoria, Western Australia and Tasmania. Avocados are a perennial fruit and premium produce is available all year round because of the widespread and climatically diverse growing regions throughout the country. The peak supply period for Australian Avocados is between March and November 

Hass
The Hass variety accounts for approximately 65% of Australian production, with peak supply from June to October. The Hass has a rich and nutty flavour and turns a rich purple shade when ripe and ready to eat. It has a characteristic pebbly skin and is more oval in shape than other varieties.

Shepard
The Shepard variety has smooth, green skin, golden buttery flesh, a delicious nutty taste, and is the only variety that doesn’t go brown when cut. The Shepard’s season extends from February to April. Shepards are grown on the Atherton Tablelands in far north Queensland and in the Bundaberg region. Unlike other varieties they don’t change colour when ripe and remain green.

Sharwil
The Sharwil, also a greenskin variety, is smaller and more pear shaped than other Australian avocados. It comes into season at the end of April through until August. The Sharwil is often marketed as a ‘gourmet’ avocado due to the rich, nutty flavour it boasts.

Matt was raised on a dairy farm at Badgerys Creek in NSW and it was while living in regional Australia that he developed a commitment to the land and his love for food and local produce.

At age 15, Matt finished school to initiate a career as a chef. He commenced his apprenticeship at La Belle Helene Restaurant, Roseville, on Sydney’s North Shore and it was here that Matt discovered and practiced the art of classical French cooking.

In 1991 Matt and business partner Peter Sullivan, launched their first restaurant - The successful partnership led them to open their second restaurant Morans Restaurant and Café in 1995 which was also well received on the food scene. Moran’s was awarded best new restaurant in the 1995 Sydney Morning Herald Good Food Guide

December 1999 saw Matt Moran and business partner Peter Sullivan open the doors to ARIA Restaurant. Located in one of the most enviable positions in Sydney at No. 1 Macquarie Street, East Circular Quay, ARIA overlooks the Sydney Opera House and Sydney’s spectacular harbour.

At ARIA, Matt believes that seasonality is an important basis for menu production and one of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu. As such, ARIA’s contemporary menu is inspired by his passion for sourcing the finest seasonal produce available. Vogue Entertaining has described Matt Moran’s food at ARIA as “a revelation.”

Distinguished wine writer James Halliday has called the wine list ‘the best in Australia’ and the Sydney Morning Herald has said of the restaurant’s unmatched location: “If you were any closer to the Opera House, you’d be in the audience.”

ARIA has been awarded two coveted Chef’s Hats by The Sydney Morning Herald Good Food Guide in 2001, 2002, 2003, 2005, 2006, 2007 and 2008.

Since 2003 Matt Moran has been a member of the International Culinary Panel for Singapore Airlines. He has represented Australia internationally promoting food and wine in Singapore and Kuala Lumpur. In May 2003, he was invited to New York to appear at the esteemed New York culinary institution James Beard House.

Since its inception in 2005 Matt has been part of the judging panel for the coveted Vogue Entertaining & Travel Produce Awards.In 2005, ARIA Restaurant and Matt featured prominently in Heat in the Kitchen, an insightful documentary looking at the lives of three Sydney chefs and their restaurants. The documentary followed the restaurants for a year coinciding with results from the Sydney Morning Herald Good Food Guide Awards. The show aired on SBS in Australia and is still broadcast internationally.

Allpress Espresso, 58 Epsom Road, Rosebery, NSW, 2018 - (02) 9662 8288

Opening Hours - Mon to Sun, 7am - 10am and 12 noon to 2pm

In 1986, the love for traditional Italian espresso prompted Michael Allpress to leave his career as a chef, and establish one of New Zealand’s first specialist espresso coffee companies.

Aiming to supply the wholesale market with freshly roasted 100% Arabica coffee, it wasn’t long before Michael was roasting late into the night just to keep up with demand. After the addition of a new Petrocini roaster in 1996, Allpress Espresso became agents for La Marzocco espresso machines. Regarded internationally as the leading brand for reliability, innovation and engineering the partnership has became a natural enhancement to our own company values.

Now firmly established in New Zealand and Australia Allpress Espresso would like to provide your espresso bar, café or restaurant with everything you need to serve the most satisfying espresso possible.

The first vintage of Thomas Wines was produced in 1997 and they have since grown to become one of the Hunter Valley’s top producers of Semillon and Shiraz. The portfolio consists of two ranges, Individual Vineyard and Two of a Kind with a total production of only 4000 cases annually. Andrew Thomas and the winemaking team, focuses on making wines of exceptional quality.They have a ‘hands on’ approach to winemaking, implementing a modern spin on age-old techniques. The wines are lavished with attention, ensuring that high standards and attention to detail is maintained.

Andrew’s most recent accolade, Hunter Valley Winemaker of the Year 2008, wine show success and the vast, positive feedback from the media, is a reflection of their passion for the Hunter and the outstanding wines produced.

Specialising in Semillon and Shiraz, Thomas Wines are dedicated to producing wines of exceptional quality and individuality. The fruit is sourced from arguably some of the Hunter’s most distinguished vineyards and reputable growers, to make wines which are individual and unique. The wines are lavished with attention in the winery using a modern spin on techniques of an age old tradition. The flagship wines Braemore Semillon and Kiss Shiraz head an outstanding line up, where each wine is an expression of its own ‘terroir’.

The Braemore vineyard, situated on the sandy alluvial flats of Hermitage Road, consistently produces outstanding semillon featuring freshness, vibrancy and remarkable longevity. This is a traditional Hunter Valley style exhibiting delicate lemon and lime fruit characters intermingled with an attractive grassy complexity, and is supported by a zesty, citrus-like acidity providing a pleasing purity and freshness to the finish.

Celebrate the 17th anniversary of Jazz in the Vines at Tyrrells Vineyard, Pokolbin, Hunter Valley.

Saturday 31 October 2009 - 11 am to 6 pm at Tyrrells Vineyard, Broke Road, Pokolbin - featuring James Morrison, Grace Knight, Christine Anu, Paulini, Monica Trapaga, Galapogos Duck, Watussi and many others. Jazz in the Vines has been renowned for its laid back atmosphere, food and wine indulgence and great music appealing to Jazz lovers and non Jazz lovers alike.

Luxury Self Contained Hunter Valley Accommodation www.thevintry.com.au

The Vintry offers boutique, luxury, self contained accommodation for up to 8 people in the heart of Australia’s Hunter Valley Wine Country at Pokolbin, just 2 hours drive north of Sydney.
The Vintry was created with a single vision in mind. That is, to offer a complete wine experience. Wine; from vineyard to glass and sharing that experience with friends. The Vintry experience; an encounter of relaxation, food and wine created to meet or exceed the needs of our guests.
Tickets  http://www.jazzinthevines.com.au/tickets.php 

A variety of fruits and vegetables are essential to a balanced diet. The best fruit and vegetables to eat are those that are in season. They are often the cheapest too.

Fruit; Bananas, Grapefruit, Lemons

Vegetables; Beanshoots, Broccoli, Carrots, Fennel, Mushrooms, Potato, Pumpkin, Silverbeet.

Rock Restaurant in the Hunter Valley is an exciting fine dining destination for food and wine lovers. Multi award winning, Rock has become one of Australia’s dining benchmarks with contemporary Australian cuisine with classical French influence.

Seasonal menus showcase regional produce prepared with passion, matched with Poole’s Rock Wines.  Rock Restaurant is open from Thursday to Saturday 6:30pm till late or for relaxed meals, snacks or coffee at Firestick Cafe which is open 7 days from 9.30am to 5.00pm.

Chef Andrew Clarke is a passionate advocate of fresh, seasonal and regional ingredients. His food challenges and excites, its presentation displays both form and balance like good artwork.

His state-of-the-art kitchen includes a wood-fired oven to be used to make traditional wood-fired pizzas during the day, and as a showpiece oven at night.

Andrew Clarke’s cooking career began with Anthony Musarra at Mesclun Brasserie, where he quickly learned the basics of contemporary Australian cuisine. After a year, he moved to The Edge restaurant to work with Gary Skelton at his popular fast-paced restaurant in East Sydney. During this time, Andrew also worked with Matt Browns Greens delivering fresh fruit and vegetables to some of Sydney’s finest restaurants. Subsequently, he accepted a position at Claude’s Restaurant under Tim Pak Poy, one of Australia’s finest chefs. Andrew worked at Claude’s for three years during which time Tim passed on his skills, knowledge and passion for fine dining. Since then Andrew has assisted prominent Sydney caterer Leigh Stone-Herbert of Absolute Ambrosia, and worked at a number of Sydney restaurants including the Bathers’ Pavilion.

The most familiar way to eat walnuts is as shelled nut kernels or as in-shell walnuts that has long been a tradition of the Christmas season in Western European cultures.

However, this is not the only way large quantities of walnuts are consumed.

Salted pickled walnuts
Immature green walnuts (still inside the green husks) are picked prior to the shell hardening. Nuts are pickled in brine. To serve, slice thinly and serve with some good, stronger tasting cheese. This goes well with a good port, etc. There a few local producers of this delicacy but imported versions are available from speciality food stores.

Sugar pickled walnuts
Similar to salted pickled walnuts but cured in sugar syrup. These are eaten as a sweet with cream or ice cream. Produced in Romania but not generally available. Please let us know if you know of a source of this speciality.

Fresh walnuts (not dried)
There is a major market for these in Europe. Nuts are sold immediately after they fall from the tree. In this form, the walnuts need to be treated like fresh fruit and are kept in cold storage. They only last a few weeks. While popular in Europe, these are not generally available in Australia except directly from a few growers. If you would like to make contact with growers able to sell in form, please let us know so that we can attempt to put you in contact with an appropriate supplier.

Walnut oil
Walnuts are rich in omega-3 fatty acids. The oil from walnuts is a concentrated source of such beneficial fats as well as being a delicious addition to your salad dressing. 

A note on storing walnut oils. For best shelf life, buy walnut oils in tins or keep the oil in a cupboard away from the light. This is true for any unsaturated oil, not just walnut oil. While attractively shaped bottles can help sell the product, something in an ugly tin will keep fresher for longer.

In-shell (dried) walnuts
The moisture content of fresh walnuts as they fall from the tree varies according to climatic conditions from 10-30%. The freshly harvested nuts are dried to 8% total moisture content. In this form the nuts in-shell can be kept for up to 2 years if stored correctly.  

Walnut kernels (shelled walnuts)
Walnuts that have discoloured shells, etc, that cannot be sold are typically shelled and sold as kernels. In addition, there is a large market for walnut kernels for use in manufacturing in cakes and confectionary. Any sort of strong or bitter taste indicates nuts that are too old and have gone rancid.

Nuts that have been kept too long have a stronger bitter taste (rancidity) and have put many of the older generation off walnuts. Next time you have some fresh Australian walnuts, share them around and watch for the faces that light up in delight when they discover what walnuts really taste like.

Boiled Eggs

Allow eggs to return to room temperature if stored in refrigerator.

Add to a saucepan of water, some salt and a tablespoon of vinegar and bring to the boil on high heat. Gently place eggs into the water and turn down heat to keep the water simmering.

For soft boiled eggs, cook for 4 minutes, medium boiled 5 to 7 minutes and hard boiled eggs for 10 minutes.

Scrambled Eggs

2 eggs, 1/3 cup (80mL) cream, salt, 1/4 oz (10g) butter

All eggs stored in the refrigerator to return to room temperature. Crack the eggs and place in a bowl with the cream and a pinch of salt and whisk together.

Put the butter in a non stick frying pan over high heat until melted. Pour in the egg mixture and cook for around 20 seconds until it begins to set around the edge. Use a wooden spoon to stir and bring the egg mixture from the edge of the pan into the centre. Gently fold the egg mixture in, do not scramble. Cook for another 20 seconds them fold again from edge to centre until eggs are just set. do not over cook.

Turn out onto a plate and serve with crusty sourdough or wholemeal toast.

ART SCRAWL is an exhibition of local artists that began 13 years ago.

This year sees a range of superb works from some 70 artists and more than 20 young artists will be exhibiting and offering works for sale. These include photography, jewellery, prints, ceramics, glass, paintings, drawings, woodwork, sculpture and children’s artworks.

It is held on the long weekend in June. This year our opening night will be Friday 5th June, 2009, at 6.30pm at Pokolbin Community Hall, McDonalds Road, Pokolbin. Entry to the opening is $10 for guests and visitors, but free to exhibitors and school children.

The exhibition will continue over the June Long Weekend with a $2 entry fee.

All funds raised go directly to the Pokolbin Community Hall in an ongoing effort to improve facilities. This is a major fund raising event providing an opportunity for artists of all ages to showcase their talents.

Opening Times Saturday 6th and Sunday 7th June 10am -4pm, Monday 8th June 10am - 3pm

Enquiries www.artscrawl.com.au

Accommodation www.thevintry.com.au

A variety of fruits and vegetables are essential to a balanced diet. The best fruit and vegetables to eat are those that are in season. They are often the cheapest too. 

Fruit; apples, bananas, grapefruit, grapes, kiwifruit, watermelon, figs, lemons, persimmons.

Vegetables; beanshoots, broccoli, carrot, cauliflower, mushrooms, potatoes, pumpkin, spring onions, turnips.

Ingredients 

1 tablespoon Olive Oil

1 brown onion finely chopped

1/4 cup Pine Nuts

1 tablespoon crushed garlic

150g baby spinach

1 tablespoon thyme leaves

2 cups fresh multigrain bread crumbs

Sea salt

Ground pepper

Method 

Heat oil in a frying pan over medium to high heat. Add onion, pine nuts and garlic. Cook stirring often for 4 minutes until onions and pine nuts turn a golden brown. Add spinach to the pan, cook stirring often for 2 minutes or until spinach wilts. Remove pan from heat. Add thyme, bread crumbs to pan and combine mixture well. Season to taste. Fill chicken cavity with stuffing and tie the legs together with kitcken string.

2008 Petaluma Hanlin Hill Riesling

Delicate, floral wine with lemon-lime freshness and zing. Displays typical minerality and lemon and lime intensity. Great length and showing signs that this wine will will develop into a classic vintage.

The continuing drought in Australia again played a role in Petaluma’s Hanlin Hill Vineyard, planted in 1968. Just enough rain fell at just the right time to allow the old vines to ripen their crop. The vines flowered early and the whole season from then on was one month in advance on the average season. For only the third time since 1979, we finished picking before the end of February.

The vineyard received 2,001 degree C days of heat in the growing season versus the long term average of 1,773 degree C days. However, this number was skewed by an intense heat wave in the first two weeks of March, by which time the vineyard had been picked and the juice was safely in the tank. To the end of February the accumulated heat was only marginally more than average.

The hand picked fruit was transported to the Petaluma Winery in the Piccadilly Valley and processed immediately. The bunches were de-stemmed, the berries gently crushed and chilled to less than 5 degrees C then pressed in a Willmes tank press.

The free run juice was then cold settled in stainless steel tanks, clarifying without filtration. This bright clear juice was then racked into fermentation tanks and inoculated with Petaluma’s chosen yeast. Cool fermentation (10 to 13 degrees C) then proceeded over 6 to 7 weeks and at sugar dryness the wine was chilled in place to minus 2 degrees C, before a gentle filtration to bottle in June 2008.

The 2008 Petaluma Hanlin Hill Riesling is the product of a drought vintage. However, wonderful balance has been the hallmark of this vineyard since our first vintage in 1979 and in 2008 we achieved low pH and high acid that winemakers dream about. Passionfruit, pear and apple aromas and flavours are backed up by lovely intense lemon-lime with a slately, mineral dry finish, typical of the Hanlin Hill Vineyard.

Andrew Hardy - Winemaker

Fresh Figs are very perishable so don’t travel well and once they are picked they do not ripen any further.  For these reasons, it is difficult to find good quality, ripe fruit in a fruit store.  Once at home should be kept refrigerated.

The fragile skin often scars during the growing period from the leaves rubbing against the fruit leaving the flesh inside undamaged. Recommended storage temperature is 32 to 36 degrees F or 0 to 2 degrees C. Under ideal conditions, fresh figs will store for as long as 5 to 7 days.

A good fig will be heavy with its own juice with its skin just about to split and their flavour rich and concentrated. A ripe fig can be eaten skin and all and can be eaten fresh, that is, uncooked. They are perhaps best enjoyed wrapped in thinly sliced prosciutto and roasted.

Varieties include the pear shaped Black Genoa with dark purple skin and red flesh; White Adriatic with brownish-green skin and pink flesh; smaller green-skinned varieties such as Flanders or Cape White; or the greenish-yellow skinned and honey-coloured flesh of White Genoa and Archipal.

Figs are a terrific accompaniment to; salt-cured and air-dried ham such as prosciutto and Spanish ham; soft cheeses such as gorgonzola, brie and goat’s curd; nuts; orange and lemon; honey; sugar; rocket, radicchio and fennel; roast pigeon, grilled quail and roast duck; mascarpone; cream; butter; balsamic vinegar; vincotto; brandy, cognac and armagnac.

Figs are low in fat and high in dietary fibre and contain vitamin A, vitamin B, vitamin C and also iron and calcium.

[Read the rest of this entry…]

Doctor Max Lake, founder of Lake’s Folly Vineyard and recognised as “the father of Australian boutique wineries”, has died aged 84.

Dr Lake is best remembered for starting the first boutique winery in Australia, Lake’s Folly in 1963 in the Hunter Valley, but was a hand surgeon by trade.

He died in his Longueville home on Sydney’s North Shore on Tuesday night, surrounded by family and friends.

His contribution to the Australian wine industry saw him awarded an Order of Australia Medal in 2002 for “service to the establishment of the boutique wine industry in Australia as a winemaker, judge, promoter and author.” Doctor Lake is survived by his three children Stephen, David and Paula.

Doctor Max Lake achieved success in three distinctly different fields—as a surgeon, winegrower and author—although he is probably best known as one of the pioneers of the Australian wine boom.

Born in the United States in 1924, he studied medicine at Sydney University and was the first Australian to specialise in hand surgery.

Then, in 1963 in the Hunter Valley of NSW, he established Lake’s Folly, one of Australia’s first and most prestigious boutique wineries.

In 1966, he made his name with a benchmark book, Wines of Australia. As his surgical career came to an end, he leapt wholeheartedly into the world of wine and food, as a member of the Food Standards Committee and a renowned international judge. Applying his medical background to the science of flavour and smell, he also became an obsessive student of the senses.

His influential writing and research includes the books Scents and Sensuality and Food on The Plate. Wine in the Glass.

Serving Size: Serves 6 to 8

Ingredients

220 g block of good quality dark chocolate, chopped to make easier to melt

125 g unsalted butter

225 g or a firmly pack cup of brown sugar

100 g of whole hazelnuts (ground with mortar and pestle or rolling pin)

5 eggs, separated yolks from whites

1 tablespoon sifted cocoa powder

CINNAMON CREAM

250 mL (1 cup) of thick or double cream

1 tablespoon of sifted icing sugar

1 teaspoon ground cinnamon

Method

Preheat the oven to 180 degrees C and grease and line the base and sides of a 20 cm (8 inch) springform tin.

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl is not touching the water). Stir occasionally until the chocolate and butter have melted. Remove from heat and set aside to cool slightly.

Add the sugar and ground hazelnuts to the melted chocolate and stir until there are no lumps. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture.

Spoon the mixture into the tin and bake for 45 to 50 minutes until firm. Leave to cool completely in the tin before removing the side of the tin. Dust the top with cocoa powder.

To make the cinnamon cream, whip the cream, then mix in the icing sugar and cinnamon until well combined. Serve with the cake.

Killcare is one of the Central Coast Peninsula’s most beautiful and secluded beachside hamlets. Set amongst tranquil, natural bush beside the Bouddi National Park, Killcare is an easy 90 minute drive north of Sydney.

 Adding to the appeal of this Central Coast jewel is the newly refurbished Bells at Killcare Boutique Hotel, Restaurant and Bar. Bells at Killcare offers a luxury retreat together with an authentic regional restaurant.

The centre of activity is the gorgeous newly refurbished manor house, decorated using the colours of Killcare beach as inspiration. The house has a grand 60 seat dining room, 2 private dining rooms, a massive outdoor dining terrace, a cocktail bar and library that offers guests the ultimate dining experience. One of Sydney’s favourite and most celebrated chefs, Stefano Manfredi, has recently taken over the reins, offering a seasonal, Italian inspired and produce driven menu.

On the menu, one might find locally harvested seafood such as Hawkesbury River oysters and crayfish caught off nearby Macmasters Beach, Gundooee Wagyu beef from the Central Tablelands or Bangalow Sweet Port from the Northern Rivers. The estate’s vegetable garden is harvested each morning and produce is selected for the daily menu.

Bells at Killcare offers boutique accommodation in classic country style. The eight, soon to be eleven coastal style cottages are self contained king spa suites which are set into the lush gardens of the retreat offering privacy and relaxation. Each suite offers attention to detail including heated towel rail, cosy fires, soft bathrooms, goose down quilts and Aveda toiletries. There is a wide range of massage therapies that can be booked in advance to be enjoyed in the privacy of the cottage.

The nearby villages of Hardy’s Bay, Wagstaff and Killcare are close by for exploration, as are a number of Central Coast beaches and unique bush walks and wildlife in the Bouddi National Park.

Bells at Killcare - Boutique Hotel, Restaurant and Bar

107 Scenic Road, Killcare Beach

Cental Coast, NSW, 2257, Australia

Phone: 02 4360 2411

Fax: 02 4360 2422

Web: www.killcarebells.com.au

Email: info@killcarebells.com.au

Serving Size: Serves 6

Ingredients

1/2 Cup plain flour

Sea salt

Freshly ground black pepper

3 Eggs

1 1/4 Cups (100 grams) of fresh breadcrumbs

50 grams fresh, finely grated Parmesan cheese

Small handful of finely chopped fresh Italian (flat leaf) parsley

4 Chicken breasts, cut into thirds

2 Tablespoons of olive oil

25 grams (1 oz) butter

Method

Put the flour and a little seasoning in a flat bowl or plate. Beat the eggs in another bowl and put the breadcrumbs, grated Parmesan, parsley and seasoning in a third bowl and stir together well.

Dip each piece of chicken in the seasoned flour, then the egg and finally in the breadcrumb mixture. Cover and chill for up to 2 hours before cooking.

Heat the olive oil and butter in a large non stick frying pan over medium to high heat. Add the chicken and cook for about 3 minutes on each side, turning once until lightly golden. Cook in two batches, adding a little more olive oil and butter if needed.

Serving Size: Serves 1

Ingredients

1/2 Cup of tinned Cannelli Beans (drain and rinse)

1 Small tin of tuna in spring water (around 100 grams)

1/2 Celery stalk, sliced on diagonal around 5 cm or 2 inches in length and about 1 cm thick

1 Tablespoon of fresh, roughly chopped Italian (flat leaffed parsley)

1 Small lemon, peel and pith removed, thinly sliced

2 Teaspoons of extra virgin olive oil

1 Lemon for juice

Method

Layer the cannelli beans, tuna, celery, parsley and lemon slices in a small serving bowl. Drizzle the olive oil and squeeze over the juice from 2 lemon halves.

You should not ignore your thirst. Often people mistake thirst for hunger which leads to overeating and dehydration. It is said that more than have the population are chronically dehydrated. Even mild dehydration slows down the body’s metabolism.

A lack of water has been found to be the most likely cause of daytime fatigue with a 2% decrease in body water triggering a degree of memory loss, trouble with simple problem solving and difficulty focusing on a page or computer screen.

Some early research has indicated that 8 to 10 glasses of water a day could easy back and joint pain for up to 80% of sufferers.

• Start the day with a glass of water and try to drink 2 litres a day
• Two cups of coffee a day is alright to drink for most people
• Four cups a tea a day is good for you
• Eat two pieces of fruit and plenty of vegetables every day. Most fruit and vegetables contain 90% water which helps meeting your fluid needs.
• Alcoholic drinks dehydrate the body. Set a limit of one to two standard drinks a day and always drink water when consuming alcohol.

The food we eat and what we drink has a significant effect on our health. We also get emotional comfort from food. We need to find foods that fulfil both roles; to boost physical health and to provide physical comfort.

Eat well

• Our immune system needs many foods that are rich in nutrients, especially vitamins A, B6, B12, C, D and E as well as minerals such as copper, zinc, selenium and iron.
• As we age, antioxidants found naturally in fruits, vegetables, nuts, seeds, extra virgin olive oil amd wholegrains can boost our naturally occuring supplies.
• Supplements should be taken with care as excessive quantities of some nutrients such as zinc, vitamin A, iron and selenium can depress the immune system.

Boosting your mood

• Exercise - a good long walk can clear your mind and help give you a sense of accomplishment making you feel good all day.
• Start your day with porridge and a spoonful of wheatgerm for a vitamin boast.
• After a long day at work, take away may seem easy but preparing ahead is a much better option. Why not make a big pot of soup early in the week full of seasonal vegetables. Freeze individual serves for lunches or weeknight dinners.

Passionfruit are in season during late summer but can be found throughout most of the year. When you are looking for passionfuit, look for fruit that feel slightly heavy for their size. Their skin should feel relatively thick and be slightly wrinkled.

Common varieties of passionfuit

The purple skin variety have a hard, smooth skin that begins to wrinkle as the fruit gets older and a yellow pulp with black edible seeds.

Panama passionfruit have a smooth, purple-pink skin with a fragrant sweet, yellow-orange pulp with black seeds.

Banana passionfruit have an elongated shape with a smooth yellow skin and a delicious tart pulp.

The yellow passionfruit have hard, dimpled, yellow skin and pale orange pulp speckled with black seeds.

Health benefits of Passionfruit 

Although passionfruit is not a variety of citrus, it is a source of vitamin C. Vitamin C is important for maintaining a strong immune system and keeping your skin, teeth and bones healthy. Passionfuit is  actually higher in fibre (per 100 grams) than many other fruits, which is helpful for keeping your digestive system active.

You can store passionfruit at room temperature for up to 10 days and they can be kept in the fridge for around two or three weeks.

Passionfruit ideas

Passionfruit is commonly used as a topping for ice cream, cakes, sorbets, pavlova and is great in fruit salads. If you enjoy passionfruit, why not try one of the following simple and delicious ideas:

Place fresh pineapple chunks, a few sprigs of fresh mint and some sliced apple in the blender. Blend until the mixture is fairly smooth; add crushed ice; pour into a tall glass and mix through some passionfruit pulp.
Freeze whole passionfruit as a cool summer treat for kids to scoop out and eat.
For a scrumptious dip, mix passionfruit pulp with light cream cheese or ricotta, and serve with seasonal fruit.