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KFC Chicken Secret Recipe Unvailed

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The Colonel’s nephew Joe Ledington has a stumbled across a scrapbook previously owned by Claudia Sanders, the Colonel’s second wife.

Stuck inside an envelope in the scrapbook is a handwritten note with the recipe alongside Claudia’s will.

Claudia passed away in 1997 so cannot confirm the authenticity of the note.

When asked if he thought it was the original recipe Joe said: “Yeah, I do.”

He added: “I don’t want to get in an argument with [KFC’s parent company] Yum! Brands about it but … I’m pretty sure that it’s pretty close to the original.”

Yum! Brands have denied that it is the correct recipe.

Decide for yourself:

THE ORIGINAL 11 SPICES SECRET RECIPE?

Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

 

(As published in The Chicago Tribune)

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Rhubarb and Raspberry Mousse Pots

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Photography Andy Arnfield

Rhubarb is one of my favorite things to eat as I love the tarty flavour.  As a child we used to pick it from the back garden and dip it into a bowl of sugar before chewing the sticks like lollies.  Now available all year round I though I would make a light dessert which combines the rhubarb with tangy raspberries. This is a really simple dessert which is a real crowd pleaser and with a bit of fancy topping will be sure to get a gasp when it is served at the table.  I haven’t added this to this recipe but you might notice in the photo I have added a sprinkle of popping candy for a bit of added surprise;0)

 
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 4 servings
Ingredients

3 cups sliced fresh rhubarb
1 cup plus 1 tablespoon cold water, divided
12 tablespoons caster sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberries
3/4 cup heavy whipping cream

Meringue topping

3 egg whites
3/4 sup caster sugar
Fresh raspberries
Mint leaves
Edible flowers

Directions

In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside.
In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into glass clip pots or jars of your choice. Cover and refrigerate for 4 hours or overnight.

Whisk egg whites until peaks starting to for and add sugar gradually and continue whisking until stiff glossy peaks form. Roughly place on top of set mousse pots and torch until golden brown. Decorate with fresh raspberries edible flowers and mint leaves

Yield: 4 servings.

 

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Salty Lemon and Coconut Cheesecake

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Photography Andy Arnfield

The recipe below is for a single layer cheesecake, but if you want to create the one in my picture, just double the ingredients and use an acetate cake collar to build up the second layer.  As this is a no bake cheesecake it’s really easy to build by just giving each crust and cheese layer 1/2 hour in the fridge to firm up.

I made salted lemon curd in my Thermomix, the recipe is included in this post, but you can obviously use any other method you like, or even use store bought curds and add the salt

Ingredients – Makes one layer cake

200 g Plain digestive biscuits
125 g Butter, melted
500 g Spreadable Cream Cheese, softened
1/2 cup Caster Sugar
juice of 1 lemon
2 tbsp Lemon zest, plus extra to serve

Blitz biscuits in a food processor until they resemble coarse sand. Transfer to a bowl and add melted butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Chill in the fridge for at least 30 min to set

Beat cream cheese, sugar and lemon juice and zest with an electric mixer until smooth and pour over the biscuit base then return to fridge again for 30 mins to firm up. If you’re making the double layer cake as in the picture, this is where you would repeat this whole step, with the addition of an acetate cake collar from the start.

Once set make your salty lemon curd (recipe below) and once cooled pour over your finished cake. I like to put the cake in a trivet over some baking paper so the drips don’t go everywhere. Now as I do like a bit of fancy, make yourself some fluffy stiff peak meringue (recipe below) and decorate the top of your cake creating lots of high peaks, I like to do this with my fingers to get the height. Get your blow touch and toast the peaks until golden but be careful not to burn them,  scatter with coconut flakes. For this recipe I caramelised some lemon slices to give the cake some wow factor!!! Now believe me this recipe will be sure to wow anyone, but don’t serve straight from the fridge, let it come to room temperature!!!! Get cooking and enjoy!!! ;0)

Themomix Salty Lemon Curd

INGREDIENTS
Zest of 2 lemons
2 eggs
2 extra egg yolks
165g caster sugar
80g unsalted butter, chilled
Juice of 2 lemons
1/2 tsp sea salt flakes

INSTRUCTIONS
Peel the 2 lemons with a peeler and place the zest into the Thermomix bowl.
Finely grate on Speed 10 for 10 seconds.
Scrape down the sides of the bowl and repeat until only a very fine zest remains.
Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and salt and cook on Speed 5, 10 minutes, 80 degrees.
Check the lemon curd and if it’s still very runny, cook for a further 1-2 minutes on Speed 5, 90 degrees.
Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
This will keep in the fridge for up to 2 weeks.

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Potato, Bacon, Leek and Blue Cheese Bake

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Photography Andy Arnfield – The Gourmet Grocer

I have had a leg of lamb slow cooking for the past 5 hours and needed something to go with it that made the meat spectacular, so combining this beautiful slow cooked lamb and my addiction to blue cheese, I came up with this little beauty recipe that also incorporated spuds. There is nothing difficult about this dish, other than cutting everything into chunks and pouring over the stock and cream, but the results are delicious. With cheese, always buy from a reputable cheesemonger, as they will be selling only the best available from around the globe.  In this dish I used Stilton, which is a British Blue, that can only be made in the counties of Derbyshire, Nottinghamshire and Leicestershire. Stilton has a rich deep flavour and crumbles well when it comes to finishing of this dish.  Enjoy

1 kg medium potatoes cut into thick slices
2 red onions cut into thick wedges
1 leek white part only washed and cut into thick slices
250g rindless smoked bacon coarsely chopped
10 sprigs fresh thyme
2 sprigs rosemary leaves picked
180 mls pouring cream
180 mls Chicken Stock
125g crumbly blue Cheese ( I like to you use Stilton )

Method

1. Preheat oven to 200˚C and grease 2.5 litre oven dish.
2. Combine potatoes, leek, red onion and bacon in dish and top with half the rosemary and thyme. Combine cream and stock in a jug, season with salt and pepper and pour over potato mixture.
3. Bake, uncovered for about 1 1/2 hours until potatoes are tender. Sprinkle over the blue cheese and the reserved rosemary and thyme. Bake until the cheese has melted.
4. Serve straight from the oven.

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Rosemary Garlic Barberry Focaccia Bread

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Photography Andy Arnfield – The Gourmet Grocer

For the dough
650 g strong bread flour
300 g Italian 00 flour
500 g tepid water
15 g fresh yeast, or 7g sachet of dried yeast
15 g salt
50g dried barberries
2 garlic cloves thinly sliced
1 drizzle extra virgin olive oil
For the topping
2 tablespoons olive oil
1 tablespoon water
For the finish
1 small handful rosemary sprigs
1 pinch sea salt

Method

Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins, add barberries and sliced garlic and combine. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.

Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. get your oven scorching hot 250 degrees. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; ‘dimple’ the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.

Place the baking tray in the oven for 5 minutes then turn down the temperature to 200 degrees and bake until lightly golden. Just prior to the bread coming out of the oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.

To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.

Recipe adapted from Kenny Rankin

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Hungarian Goulash

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Photography Andy Arnfield – The Gourmet Grocer

There are so many variations of a great Goulash but here is the one that I swear by! the key to this recipe is a really good paprika and I recommend La Chinata which you will see in every top restaurant kitchen and available at www.gourmetgroceronline.com.au. You can serve goulash with anything you like rice, mash, noodles but tonight I served it poured over a delicious jacket potato with lashings of salt and white pepper!!!! Enjoy ;0)

Prep time: 20 mins
cook time: 1 hrs 45 mins
Servings Serves 4
Ingredients

2 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 clove garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato puree
2 tbsp La Chanita Paprika
2 large Tomatoes, diced
75ml dry White wine
300ml beef stock, home-made or shop-bought
2 tbsp flat leaf Parsley, chopped
freshly ground black pepper
salt to taste
150ml Soured cream

 

Method

Preheat the oven to 170C/gas 3.
Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.

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Stuffed Cheddar Chicken Breast With Root Vegetables

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I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!

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Slow Cooked Lamb Shoulder on White Beans and Root Vegetables

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I am a huge fan of Kitchen By Mike in Alexandria and of course his cookbook and his products, which we sell at the the Gourmet Grocer. One of my favourite recipes from his cookbook, is the Lamb Shoulder With White Beans, it is simply delicious! We make this all the time and is a great winter warmer. In the book the recipe calls for soaking white beans, which I never have the time for and always forget, so I add a tin of cooked wash beans in the last 30 mins of cooking time and it is every bit as delicious. I hope you enjoy this recipe as much as we do! Enjoy ;0)

Ingredients
15g duck fat
1X 2 kilo lamb shoulder on the bone
450g pork belly, skin on, cut into strips
1 small onion diced
1 large carrot diced
1/2 small swede, diced
1 small leek, cut into quarters lengthways the sliced
200 ml white wine
1 ltr chicken stock
1 bay leaf
200g kale, well washed, stems chopped and leaves shredded
400g tin white beans
350g waxy potatoes (such as nicola) diced
handful of flat leaf parsley leaves chopped
handful of marjoram leaves chopped
5 garlic cloves, crushed
salt flakes and freshly ground white pepper
8 thick slices sourdough bread
150mls extra virgin olive oil

Heat the duck fat or oil in a large flameproof casserole, or heavy based roasting tin, over medium-high heat and sear the lamb shoulder on all sides until well coloured. Remove the lamb, then add the pork, onion, carrot, swede and leek and saute until lightly coloured. Add the wine and simmer until reduced by half.

Return the lamb and pour in enough stock to cover the vegetables by about 2cm. Add the bay leaf, then cover with baking paper and simmer gently for 2 hours, until the meat is falling off the bone.

When the Lamb is done add the kale, potato and parsley and cook for a further 30 mins or until the potato is just cooked. Add the marjoram and garlic, then taste and adjust the seasoning if necessary. Take off the heat and let rest for 20 mins . Shred the lamb and return to the casserole tin. Serve in bowls with chunks of crusty bread and garnish with a sprig of fresh marjoram for decoration. Enjoy.

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A Weekend On The Mornington Peninsular

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Our weekend started with an evening in South Yarra with our amazing friends Robyn and Michael who had decided to throw an early Birthday feast for my partner Colin. A delicious meal that consisted of Eye Fillet of Beef cooked to perfection and the best chocolate pavlova you have ever tasted! The table, as always, was like the cover of a high end home styling magazine

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Robyn’s Mustard Baked Eye Fillet Roast with Red Wine Jus

1 large onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery,chopped
12 button mushrooms, roughly chopped
2 cloves garlic, minced

5 tablespoons butter

1 teaspoon dried rosemary leaves

1 teaspoon dried sage leaves
1 bay leaf
1 teaspoon black peppercorns
2 tablespoons tomato paste
1 bottle dry red wine
2 cups quality beef stock
2 tablespoons red current jelly
Salt & freshly ground black pepper

Method

To make the red wine sauce melt 3 of the 5 tablespoons of the butter in a large frying pan and add the onion, carrot, celery, rosemary, sage, bay leaf, and peppercorns. Cook over medium-high heat, stirring occasionally, for about 20 minutes or until the onions and other vegetables are browned and caramelised. Add the garlic and cook for another 2 minutes. Add the tomato paste and cook for about 3 minutes, until it begins to darken. Add the wine and the beef stock, scraping the bottom of the pan to release any residue from the vegetables. Boil for 30 minutes. Pour everything through a strainer into a saucepan, and squeeze the juices through the strainer with a ladle. Boil over high heat until it is reduced to about 1½ cups. Add the redcurrant jelly and stir until it is thoroughly dissolved. Turn off the heat, taste and season with salt and pepper and swirl remaining butter until it is thoroughly melted.

Eye fillet roast

2kilo eye fillet roast

4 tablespoons mustard

Cover eyefillet with seeded mustard and refridgerate for 2hours. Bring eyefillet to room temperature. Preheat oven to 180C (fanforced), and heat up BBQ grill. Sear fillet on all sides and transfer to oven. Cook for 30-40 minutes depending on your preference for rare – medium. Remove from over and cover in foil and leave to rest for 10mins.

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Colin’s Chocolate Meringue Birthday Cake

for the chocolate meringue base
6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
50 grams dark chocolate (finely chopped)

for the topping
500 ml double cream
500 grams Strawberries
3 tablespoons dark chocolate (coarsely grated)
Method

Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.
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After a couple of hour drive from Melbourne we arrived at Mornington a pretty seaside town and the home of The Rocks

Established in November 2001, by the De Santis Family, after 30 years of history in various restaurants on the Mornington Peninsula, the rocks offers a unique fresh air, waterfront dining experience for the whole family to enjoy.

Being positioned on the water, the rocks is primarily a modern seafood restaurant. Having said that, it also offers an array of non seafood and vegetarian options along with light lunch alternatives.

Executive chef, Xavier Nailty has been at the helm for the past 5 years, delivering his modern approach to classical cooking.

With a pantry so diverse on its alluring doorstep, being the Mornington Peninsula, and a team that strives to extract its fruits, it is no wonder its annual reviews and recommendations in various media over the past 12 years, along with the support of its loyal customers, has led the rocks to become a recognized institution for fine food.

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Being in such a pretty harbour town we couldn’t go past the fish and chips which were cooked to perfection, with light crispy batter and thick home cooked chips and to our surprise and delight they had Malt vinegar, which is a must in my opinion

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Spring is a beautiful time for the Mornington Peninsular and all the springtime flowers are bursting with colour

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cheese

A little further along we spotted the Red Hill Cheese Company and being a cheesemonger myself I couldn’t resist a visit. Trevor and Jan Brandon established their small Cheesery and Cellar Door on the farm at Red Hill in April 2000, producing distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. They were first inspired by farmhouse cheesemaking in Europe, and draw upon Trevor’s experience as a food microbiologist.

They are joined by their son Burke and his family. Burke is a graduate in agriculture, with extensive training in cheesemaking, and has a particular interest in the management of cheese maturation and flavour development. During 2008 Burke & wife Bronwyn began milking their flock of East Friesian sheep and made trial batches of sheep blue and luscious yoghurt. They have since released the mild Prom Picnic Pecorino, a true sheep milk Pecorino, as well as two soft pure sheep cheeses.

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The highlight of our weekend was dinner at The Port Phillip Estate,  The Dining Room a refined space offering exceptional food and wine. The space extends to an expansive outdoor timber deck taking advantage of the sweeping vineyard and coastal views to Westernport Bay and Bass Strait.

Head chef Stuart Deller Stuart began his career in London, working at a number of fine dining establishments including Quo Vadis and the Oak Room under Marco Pierre White. In the early 2000s Stuart relocated to Australia and following senior positions at a variety of highly-regarded regional restaurants assumed the role of Head Chef at Port Phillip Estate.

Stuarts’ cuisine is infused with a strong European sensibility. His menu changes regularly, highlighting the best of the season. The relationship between food and wine is symbiotic, in both pursuits we strive to highlight terroir and seasonality.

The menu expresses a strong sense of the European influences that lie at the core of Port Phillip Estate. The winelist showcases Kooyong and Port Phillip Estate wines and is complemented by a carefully selected cellar of old and new world vintages.

 

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Rabbit dish from the Port Phillip Estate.

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Australia’s very own London Bridge which is a coastal rock arch formed by wind and wave action at the western end of Portsea’s Back Beach. On either side of the rocky outcrop there are sand beaches

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To finish off a wonderful weekend we took the ferry from Queenscliff to Sorrento, this was our first trip to The Mornington Penninsular and it certainly won’t be the last.

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The Ultimate Truffle Hunt

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What a fantastic day ! We were lucky enough to be invited to a truffle hunt at Tarago Truffles  NSW by Alex Olsson from Olsson’s Sea Salts and what a stunning day it was,  we left at the crack of dawn to meet up at Stones Tea rooms in Berrima for the best bacon and egg roll and coffee that I have had in years, I would travel for this amazing fayre!!!! We then headed off another hour South and into the middle of nowhere to Tarago Truffles, but what a treat, the landscape is breath taking and truffiers Denzil and Anne Sturgiss were there to welcome us into their world!!! We arrived at the farm, which was at the end of a dirt track, to discover 6 acres of hazelnut and french oak trees and to meet up with Dalene Devonshire one of Australia’s best truffle dog trainers.  Dalene uses the same techniques  adopted  at Sydney Airports, where the dogs were primed to discover drugs and explosives, and taking to country living, she in her heart and wisdom  decided to rescue some of mans best friends from the dog pound, Lucy and Lilly and trained them to hunt the nuggets of black gold!! This story is real and heartwarming and not a flowered up version from a creative writer!! Slow food at its best!!

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Once we got in around the trees , it was all paws on deck with Lucy and Lilly scratching at ramdom patches around the root systems and of course every scratch was rewarded with a treat from Darleens pocket. Once we were all on our hands and knees and scraping around in the soil it was time to get your nose right in there ! Seriously you can smell the soil that incases the truffles , so like something out of an archaeological dig we carfully scratched and scraped to find our amazing truffles.  When we got home later that night we tried the same thing with Barney and Jasper our Schnauzers, but we didn’t get the same effect just a sideways glance and a where’s my dinner!!!

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You really have to get your nose in there!!!!!!

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Now its time to go back to the grading room ,to clean wash and prepare the truffles for sale, this is where Anne waves her magic wand making sure everything is perfect for your plate.

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OK now onto the highlight of the day !!! THE FOOD!  As Tarago Farm is also a sheep farm, we were invited into the wool shed which was laid out like a scene from Henry the 8th’s banquet room, with long tressle tables laid out with cheesy bubbling fondu pots and bowls of Olsson’s truffle salt.  Then, a huge 350g truffle was brought around and grated generously into the molten cheese, where we dipped , dunked and truly made an indulgent  mess.

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Auntie Liz’s Egg Pate With Fresh Truffle
4 hard boiled eggs
1.5 teaspoon curry powder
1 finely chopped onion
60gm cream cheese
1 tablespoon mayonnaise
Olsson’s Sea Salt & Pepper
Lightly sautee onion in butter, cool and blitz this with all other ingredients until smooth. Refrigerate. and then grate fresh black truffle over the top to serve

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Truffle infused Australian Gin makes that perfect and decadent Slow Martini

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Whole Baked Truffle in Olssen’s Salt Recipe from Gourmet Traveller August 2014
You’ll need 4 small whole fresh truffles of similar size
4 paper-thin slices of pork fatback or lardo, blanched if salted
340 gm salt 2 large egg whites

Method 1 About 35 minutes before serving, preheat oven to 220C. 2 Wrap each truffle in a slice of fatback. 3 Line 4 brioche moulds with foil. 4 Combine salt and eggwhites in a bowl. Make a layer of salt mixture about 1cm deep in the base of each mould. Place a truffle in each and spoon salt mixture around the sides of each truffle, pressing the mixture with your fingertips to pack. Spoon at least a 1cm layer of salt mixture over the tops of the truffles. Press firmly with your palm to completely seal truffles in salt and flatten salt, so when it’s turned out, the casings won’t wobble. (The recipe can be prepared to this point 1-2 hours ahead.) 5 Bake for 25 minutes for medium-sized truffles, then turn out and remove foil. 6 To serve, place each truffle on a serving dish. Crack each casing lightly and remove the truffle. The truffles will not be salty. In fact, you will probably need to season them with a pinch of salt. Eat them as they are or sliced with bread and toast, and dressed with good walnut oil.

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Truffle Cheese Fondue Sauce
This amount of sauce will serve 4 people as the main course.

1 garlic clove
50ml  cup kirsh 2 tsp. cornstarch
75g fresh black truffle
400 g Gruyère cheese (aged at last 8 to 12 months), shredded
400g  Emmenthaler or Vacherin Fribourgeois cheese, shredded (Please use real Emmenthaler. A generic ‘Swiss Cheese’ will not do. Note that in Switzerland you can buy bags of pre-shredded mixed cheese called “Moitié-moitié”, meaning ‘half and half’.)
1 piece of ‘spreadable’ cheese, e.g. Laughing Cow/La Vache Qui Rit (not the mini-Babybel type, the triangular foil-wrapped soft gooey double-creme type)
1 1/4  cups of young slightly sour white wine such as Chasselas or Sauvignon Blanc

Rub the inside of the fondue pot with the garlic clove. Discard the garlic. (This optional step adds a little extra flavor to the sauce.) Dissolve the cornstarch in the kirsch. Set aside. Put the fondue pot on a medium-heat. Add the wine and cheeses. Heat while stirring, until the cheeses melt. Add the kirsch and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes. Grate the fresh black truffle into the fondu pot and stir through. Now, set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays how and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.

I would like to Thanks Denzil and Anne Sturgiss and Alex and Co from Olsson’s  Salt for their hospitality and we look forward to working with you all in the future

For all your gourmet truffle products and Olsson’s Salts and rubs goto

www.trufflestore.com.au

www.gourmetgroceronline.com.au

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