Last night I had the privilege to meet Joe from Primo Estate to celebrate the release of his Joseph First Run 2015 EVOO. Primo Estate is situated in Mclaren Vale SA and the producer of Australias finest Extra Virgin Olive Oil. The Joseph First Run is the freshest oil to be released from this years outstanding growing season.
The oil yield per tonne is very low, but the olive fruit characters are at their strongest. This amazing oil has a fragrant floral, artichoke and salad leaves hue. Moderate fruit intensity, balanced bitterness, pungeny and nice peppery spice with a fresh and versatile robust style.
To make the night extra special Camilla Mantovanelli of Simon Johnson Providores served up a delicious smorgersboard of amazing dishes which featured Joe’s First Run. The food was simply sensational and using only quality ingredient that are all available from the Gourmet Grocer. As Camilla is from Brazil, she finished up the evening with a dessert Bolo De Cenoura or Brazilian Carrot Cake! I don’t think I have ever tasted anything so delicious!!! She has given me her secret recipe for this scrumptious cake which is at the bottom of this page and I will be baking one in my oven this evening. If you haven’t got your hands on a bottle of this years Joseph First Run then, either go to our Facebook page and enter our competition to win a bottle, or you can buy one from our online store www.gourmetgroceronline.com.au.
Pearl Barley, Joseph First Run 2015 EVOO, Joseph La Casetta Aged Vinegar, Meridith Goat Feta, Roasted Pumpkin Seeds, Purple Sweet Potato and Rocket
Benedetto Cavalieri Orecchiette ,Joseph First Run 2015, Oritz Anchovies, Fresh Tomatoes, Basil and Lemon Zest
Hiram’s Kingfish Ceviche, Joseph La Casetta Aged Vinegar, Lemon Juice and Sea Salt
Bolo De Cenoura – Brazilian Carrot Cake
1/2 cup Joseph First Run 2015 EVOO
1/2 cup vegetable oil
3 grated carrots
1 cups of brown sugar
2 cups of plain flour
1 teaspoon of baking soda
1 teaspoon of vanilla paste
1 tablespoon of cinnamon
Valrhona Caribe chocolate melted
a handful of fresh berries and toasted nuts of your choice
Blend the eggs, oil, carrots and vanilla in a blender.
Sift the flour, baking soda, cinnamon and then add the sugar and mix well.
When the dry ingredients are well mixed add the wet ingredients mix well and pour into a 21cm oiled springform tin
Bake at 180 degrees for 35min.
The topping melt the Valrhona Caraibe chocolate and drizzle sprinkle with berries and nuts.