Thursday, September 30, 2010

Has anyone tried Hakuna Matata?

If you haven’t then you’re missing out!

Produced by Spice Girlz, Hakuna Matata is a rich Middle Eastern spice mixture in an eggplant and tomato salsa that will work wonders on your nachos; make your baked potatoes taste like heaven, and your pasta finger licking good.

Spice Girlz also have a delicious assortment of condiments that are not only handmade, but consist of locally grown herbs and produce. The taste will leave you breathless, so to speak, and gets you hooked after your first dip in anyone of the amazing sweet and chilli salsa dips and savoury jams.

Check out the recipe for Hakuna Matata Meatballs on their website below – it will definitely spice up your palette! StumbleUpon

Tuesday, September 28, 2010

Wine Theatre at the Good Food & Wine Show - don't miss it!

The Riedel Wine Theatre schedule has just come out for the Adelaide Show. Check it out now - it looks amazing. StumbleUpon

Sunday, September 26, 2010

Barossa Fine Foods

Who doesn’t appreciate good meat?
It’s full of iron and it tastes amazing if done right. And Barossa’s Fine Foods sure know how to get it just right. Hailed as the most awarded meat and smallgoods business in Australia, Barossa Fine Foods is the bee’s knees when it comes to quality produce.

Barossa Fine Foods stock a wide range of fresh, organic and free range meat that will make your mouth water. From salami to sausages, from game to poultry and for those health conscious, there is the organic range which boasts organic beef, lamb and ham all from the valleys of the green grass and lots of love.

So go on, indulge yourself, after all meat is good for you. Discover more about Barossa Fine Foods at the 2010 Adelaide Good Food & Wine Show and expand your knowledge on all that is meat.

Thursday, September 23, 2010

The ultimate cheese platter...

Naomi Crisante and the Cheesematters team have some great tips for assembling the perfect cheese platter – whatever the occasion may be!

Simple 3 cheese platter – perfect to serve after dinner for around 4-8 people.

• South Cape Brie with red grapes
• Tasmanian Heritage Traditional Blue with fresh pear slices
• Mersey Valley Vintage Club Cheddar and quince paste
Serve with crusty French baguette and crispbreads such as those made by South Cape.

Antipasto platter - Serve at the beginning of a casual meal, function or picnic. As a guide, for a large platter to serve 10-12 people include up to 3 cheeses.

• South Cape Persian Fetta (served in a bowl)
• Australian Gold Pepper Swirl cheese
• South Cape Bocconcini
• Sliced salami and/or prosciutto
• Olives
• Cherry Tomatoes
• Gherkins or Cornichons
• Carrot, celery and/or red capsicum sticks
• South Cape Cheese Twists or Crisp bread

Cheese lovers platter – for those serious cheese lovers! This platter will give you something to taste, mingle and discuss over a glass of wine.

• Tasmanian Heritage Traditional Camembert with plum paste
• Heidi Gruyere with smoked almonds
• King Island Dairy Roaring Forties Blue with walnuts
• King Island Dairy Stormy Washed Rind cheese with fresh dates

Serve with finely sliced sourdough and/or fruit bread.

One special cheese – Great for when a couple of friends drop in or after an easy meal. All you need to do is serve one really good cheese.

Place a slice of King Island Dairy Endeavour Blue on individual plates, drizzle with lavender honey and serve with a few prunes soaked in Port and some thin slices of Sourdough bread.

Wednesday, September 22, 2010

Fantastic Blueberry & Orange Syrup Cake
by the Australian Blueberry Growers' Association

For a real sweet treat try this blueberry & orange syrup cake. It's quick and easy to make and the orange syrup drizzled over the top of the cake creates a beautiful coating! Fresh blueberries are a must.

A delicious cake that has the all time favourite combination of blueberries and orange!

Serves: 12 | Preparation time: 15 minutes | Cooking time: 1 hour

250g butter, softened and cubed Orange Syrup:
1 cup caster sugar juice of 2 oranges (½ cup)
4 eggs, lightly beaten ½ cup orange marmalade
1½ cups self raising flour ½ cup sugar
½ cup almond meal
125g punnet fresh blueberries
Finely grated rind of 2 oranges

1. Pre-heat oven to 180°C.
2. Beat the butter and sugar until light and creamy. Add in the eggs one at a time until well incorporated.
3. Fold in the flour and almond meal until mixture is smooth. Add the blueberries and orange rind, mixing well.
4. Spoon batter into a lined 22cm springform pan. Bake for 1 hour until golden.
5. Syrup: Combine all ingredients in a small saucepan and stir over low heat until sugar is dissolved. Bring to boil, reduce heat and simmer for 5-6 minutes, until thickened.
6. Drizzle syrup over warm cake, and allow to cool slightly in the pan. Serve cake warm with a dollop of cream and extra blueberries.

You can find the Australian Blueberry Growers' Association at Stand number A15 at the Good Food & Wine Show - Adelaide Event & Exhibition Centre, Wayville.


Monday, September 20, 2010

Bubbles anyone?

Calling all true lovers of champagne... and I mean proper champagne. The Wine Guide is presenting the ever popular ‘Bubbles Darling’ session at the Good Food & Wine Show in Adelaide.

I was lucky enough to try the Taittinger Brut Rosé, NV which was absolutely beautiful. Has anyone tried this champagne? It’s a beautiful pinkish colour and yes... very nice to enjoy with a little food!

Below are some of the wines that are on tasting at the Show:

Perrier Jouet Grand Brut, NV
Apart from the pretty label, this Non Vintage is a great example of consistent, refreshing and an all round approachable champagne.

Larmandier Bernier Blanc de Blancs, NV
Larmandier Bernier is what's called a 'grower producer' (or Récoltant-manipulant if you want to sound posh). 100% chardonnay, this is super fresh, crisp with a whole lot of personality

Taittinger Brut Rosé, NV
The original champagne house of choice for Mr James Bond, this is a more savoury style of Rose that is more suited to food ... though not essential (ahem)

Perrier Jouet Grand Brut, 1998
Expect a bit more richness and sophistication with this vintage version of PJ. Still, for a wine over 10 years old, its remarkably fresh.

G.H. Mumm Cuvee 'R Lalou', 1998
Yes, 'bling' is indeed the word for this champagne. Named after Mumm legend Rene Lalou, this special bottling comes from all grand cru fruit. Mind 'bottlingly' good!

For more info check out StumbleUpon

Sunday, September 19, 2010

Reilly's Wines

If you haven’t already tasted these amazing wines then get down to the Good Food & Wine Show in Adelaide. Reilly's will be at Stand No. i16 between October 8-10 showcasing their amazing range of red and white wine.

‘The Dancer’ is Reilly's latest release and is a particular favourite of mine. This limited release label features a print from renowned SA artist, Tom Gleghorn!

Cheese preparation...

Who knew that cheese is at its best when left out for a short time before serving?

It’s really important to let most cheeses breathe. Leaving the cheese out of the fridge before it’s served will give it a chance to soften and return to its natural state. Best is to serve the cheese at room temperature!

More tips I never knew:
• Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature. For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator.
• Arrange them on the serving plate with accompaniments alongside but not touching the cheese. It’s best to use a larger plate that gives guests plenty of room to manoeuvre the cutting of the cheese.
• For firm cheeses served in wedges, cut a couple of ‘starting slices’ to prompt guests as to the best way to cut the cheese.
• Cover loosely with a damp tea towel or plastic wrap until serving time.

For more info visit StumbleUpon

Wednesday, September 15, 2010

Woodstock wines

Its spring time, the air smells fresher, the sky looks bluer and the wine tastes better. And what better way to put your wine taste buds to the test than driving to Woodstock in McLaren Vale on a thank-god-it’s Friday afternoon to see the countryside bathed in sun and feel your stomach growling for some awe inspiring food.

I’m sure you will be more than happy to discover that Woodstock now holds an oven pizza and gig night every Friday night! While you enjoy some of the best wine Woodstock has to offer, you will be witness to great entertainment and performances from some of the local talent that McLaren Vale has to offer.

Woodstock wines have shown their worth in taste and quality by amassing numerous awards for recognition of best wine such as 2009 Woodstock Cabernet Sauvignon, 2008 Woodstock Shiraz Cabernet and 2006 Woodstock Botrytis Semillon to name a few! StumbleUpon