TASTING AUSTRALIA – Taste of the Ark Dinner
Monday 3 May 2010
Fino Restaurant in Willunga
Our Slow Food contribution to Tasting Australia will be organised by Pip Forrester of Fleurieu Peninsula Slow Food, on behalf of the three SA Slow Food Convivia – Fleurieu Peninsula, Adelaide Hills and Adelaide and Barossa.
The Taste of the Ark dinner will be held at Sharon Romeo and David Swain's Restaurant in Willunga, Fino, and feature produce already included in the Australian Slow Food Ark of Taste.
Along with local produce, the Ark ingredients that David will have the choice of selecting to include on his Menu are Kangaroo Island’s Ligurian honey, bunya nuts found in South-eastern Queensland, Tasmanian leatherwood honey and, if available, Victoria’s bullboar sausages; and those we’d like to add to the Ark include Saltbush Lamb, the Fleurieu’s Coorong Mullet and Willunga Almonds.
Monday, March 1, 2010
Food Matters!
Food Matters! By Bruce Guerin
How do you sum up a conference which ran for four days, attracted hundreds of people and had to split into several parallel sessions just to fit in the issues people wanted to talk about?
With great difficulty – as Joel Catchlove, convenor of the super-successful Plains to Plate Convergence on the Future of Food in SA, found out when confronted with screeds of keen suggestions about what to put in the conference communique.
But it basically came down to a declaration that food really matters in our community, and that we need to focus on it much more effectively for a multitude of reasons, from basic health and wellbeing to environmental sustainability and the fundamental way we build and run our cities.
An absolute highlight of Plains to Plate was the opening night address by Graham Brookman of the Food Forest, who had had to leave their property with bushfires within cooee on two sides to catch the train to the forum at UniSA.
With all the benefit of his experience as farmer, innovator, teacher, campaigner and environmentalist, Graham laid out a vision of how Adelaide might look if it took seriously the need to have fresh produce raised and grown close to and within our urban and suburban communities and made accessible to all parts of the community with short distribution chains.
It was a memorable performance. See it for yourself – it is all up on the Plains to Plate site: http://futureoffoodsa.ning.com
There was a strong shared conviction in the last sessions of the conference that community and industry groups concerned with food need to work together to get our food issues higher on the public agenda.
That governments tend to focus on food policy as a matter of economics, and achieving strategic targets for growth, was underlined a few days after the conference when the State government’s food strategy was released, with next to nothing to say about food in and for our communities.
It was great that our three Slow Food convivia in SA combined to be a partner in this significant conference – and to see Tori Moreton handing out her Johnston almonds, David Inverarity giving tastings of his raw milk cheese, and a presentation on Coorong mullet at Slow-themed sessions. Not to mention Matoula Begakis and a select band of members presiding over an impressive information desk and display of local produce.
How do you sum up a conference which ran for four days, attracted hundreds of people and had to split into several parallel sessions just to fit in the issues people wanted to talk about?
With great difficulty – as Joel Catchlove, convenor of the super-successful Plains to Plate Convergence on the Future of Food in SA, found out when confronted with screeds of keen suggestions about what to put in the conference communique.
But it basically came down to a declaration that food really matters in our community, and that we need to focus on it much more effectively for a multitude of reasons, from basic health and wellbeing to environmental sustainability and the fundamental way we build and run our cities.
An absolute highlight of Plains to Plate was the opening night address by Graham Brookman of the Food Forest, who had had to leave their property with bushfires within cooee on two sides to catch the train to the forum at UniSA.
With all the benefit of his experience as farmer, innovator, teacher, campaigner and environmentalist, Graham laid out a vision of how Adelaide might look if it took seriously the need to have fresh produce raised and grown close to and within our urban and suburban communities and made accessible to all parts of the community with short distribution chains.
It was a memorable performance. See it for yourself – it is all up on the Plains to Plate site: http://futureoffoodsa.ning.com
There was a strong shared conviction in the last sessions of the conference that community and industry groups concerned with food need to work together to get our food issues higher on the public agenda.
That governments tend to focus on food policy as a matter of economics, and achieving strategic targets for growth, was underlined a few days after the conference when the State government’s food strategy was released, with next to nothing to say about food in and for our communities.
It was great that our three Slow Food convivia in SA combined to be a partner in this significant conference – and to see Tori Moreton handing out her Johnston almonds, David Inverarity giving tastings of his raw milk cheese, and a presentation on Coorong mullet at Slow-themed sessions. Not to mention Matoula Begakis and a select band of members presiding over an impressive information desk and display of local produce.
Tuesday, February 9, 2010
Plains to Plate
From Plains to Plate: the Future of Food in South Australia
South Australian Food Convergence, 10-13 February 2010University of South Australia, City West Campus
Registration is now open! For more information, to view the full program and to register, visit http://futureoffoodsa.ning.com.
VOLUNTEERS NEEDED - Slow Food South Australian Convivia are hosting an information table at the opening night on Wednesday and the conference sessions on Friday and Sat next week, if you are planning to go and would like to help staff the stall please contact Matoula Begakis - mbegakis@bigbutton.com.au
Slow Food Adelaide Hills, Adelaide Barossa and Fleurieu Peninsula are also working together on Presentations in the program, check on line
‘From Plains to Plate’ will bring together community, business and government to discuss the issue of strengthening South Australia’s food systems in the face of intensifying environmental, social and economic challenges.
The principle objective is to contribute to the development of food policy and community action that will provide healthy, sustainable and resilient local food systems for South Australia.
During the convergence, speakers and experts from a range of fields will discuss how local producers and successful government policies and programs can complement community activism in providing accessible healthy food and the necessary skills to cultivate resilient communities.
‘From Plains to Plate’ will bring together great minds and great ideas to produce a vision that will pave the way for making healthy and sustainable food systems a reality in South Australia.
South Australian Food Convergence, 10-13 February 2010University of South Australia, City West Campus
Registration is now open! For more information, to view the full program and to register, visit http://futureoffoodsa.ning.com.
VOLUNTEERS NEEDED - Slow Food South Australian Convivia are hosting an information table at the opening night on Wednesday and the conference sessions on Friday and Sat next week, if you are planning to go and would like to help staff the stall please contact Matoula Begakis - mbegakis@bigbutton.com.au
Slow Food Adelaide Hills, Adelaide Barossa and Fleurieu Peninsula are also working together on Presentations in the program, check on line
‘From Plains to Plate’ will bring together community, business and government to discuss the issue of strengthening South Australia’s food systems in the face of intensifying environmental, social and economic challenges.
The principle objective is to contribute to the development of food policy and community action that will provide healthy, sustainable and resilient local food systems for South Australia.
During the convergence, speakers and experts from a range of fields will discuss how local producers and successful government policies and programs can complement community activism in providing accessible healthy food and the necessary skills to cultivate resilient communities.
‘From Plains to Plate’ will bring together great minds and great ideas to produce a vision that will pave the way for making healthy and sustainable food systems a reality in South Australia.
Thursday, December 10, 2009
Pip Forrester reports on Fino at Gastronomy Symposium
FINO AT THE
SYMPOSIUM OF GASTRONOMY
The twenty fifth anniversary of the Symposium of Gastronomy was recently held in Adelaide under the theme of ‘The Economy’. The climax to the event was a six course dinner presented by Sharon Romeo and David Swain from Fino restaurant in Willunga - an inspired choice by the Symposium’s organisers.
Fino is a benchmark for regional restaurants in Australia and how to operate a food business in the Slow Food manner. Their menu is crafted around produce that is locally sourced and in season and showcases. It is also their policy to employ locals. The menu and wine selections for the night reflected all that is wonderful about a small restaurant owned and run by two passionate professionals who seek out the best seasonal South Australian produce and use time honoured culinary and hospitality techniques to deliver the diner an exquisite experience.
The challenge for Sharon and David to present their very discerning guests the experience they endeavour to serve their restaurant guests in what was, in effect, a corporate environment, was immense. Fino’s philosophy is very much founded on the same principles that the Slow Food movement espouses - produce from sustainable and local farmers and the use of traditional cooking techniques, which allows the ingredients to sing. The challenge was met. After several days of academic debate, the diners received a meal that reflected all that can be achieved by employing Slow Food principles.
The dinner commenced with supremely fresh tuna, very lightly treated and presented as an Escabeche and matched in a classical fashion with a NV Seppeltsfield ‘Flora” Sherry from the Barossa Valley. The second course featured one of South Australia’s most revered products, Woodside’s goat curd, which was baked and combined with just picked peas from up the road, lemons preserved at the restaurant and locally grown shallots - a stunning combination of flavours and textures. The freshness and length of palette of the ‘First Drop’ Arneis from the Adelaide Hills that Sharon matched with this dish was a good partner to a dish that was fresh and crunchy but also savoury.
David’s passion and talent shone through in the next dish - fast becoming his signature dish - Wild Coorong Rabbit and Boccalaro Sausage, Poached Loin and Confit Rabbit Salad with Braised Leeks and Mushrooms. The amazing complexity and variety in this dish gave Sharon the opportunity to showcase a wine which reflects the new direction being taken with grape varieties and wine styles by the upcoming winemakers in McLaren Vale - the 2008 Samuel’s Gorge Tempranillo.
The next course again presented David the opportunity to feature a fabulous product - Mt. Compass Veal - partnered with his beautifully crafted Gnocchi, made from Goose Eggs supplied by a customer of the restaurant. This time the dish was matched with a 2007 Clarendon Hills ‘Liandra’ Mouvèdre - again a clever choice.
One of the exciting developments in the Australian culinary world in the last couple of decades has been the development of our own artisan cheese industry. The cheese David and Sharon chose to serve is an example of a relatively new and exciting cheese maker from the Hindmarsh Valley in the Fleurieu Peninsula. Denise Riches is making some very interesting and innovative cheeses - one of which is the Hindmarsh Valley Squires Washed Rind, served at the dinner.
Cheese is notoriously difficult to match with wine. The acid, fat and sometimes ’funky’ characters that cheeses can have do damage to many wines. However, Grenache, with its savoury and earthy characters, was a good partner for the dinners’ washed rind cheese and also a good weight for this point in the meal.
The finale was deliciously simple - a Vanilla Bean Ice Cream Terrine using the beautifully creamy jersey milk from the Fleurieu Peninsula Milk Company with local strawberries providing a fresh finish to the meal. The 2008 Joseph ‘La Maglia’ Botrytis Riesling Traminer provided the perfect acid and sugar levels, ensuring that both the dessert and wine looked good.
The meal created by Fino reflects the very best of what can be achieved when ingredients are selected with thought and an eye for quality and freshness and prepared using time honoured culinary techniques. The Symposium, famous for some very thought provoking extravaganzas in the past, was well served by this meal that was very much in keeping with ‘the economy’ theme and the principles and philosophy of the Slow Food Movement. Congratulations to all those involved.
SYMPOSIUM OF GASTRONOMY
The twenty fifth anniversary of the Symposium of Gastronomy was recently held in Adelaide under the theme of ‘The Economy’. The climax to the event was a six course dinner presented by Sharon Romeo and David Swain from Fino restaurant in Willunga - an inspired choice by the Symposium’s organisers.
Fino is a benchmark for regional restaurants in Australia and how to operate a food business in the Slow Food manner. Their menu is crafted around produce that is locally sourced and in season and showcases. It is also their policy to employ locals. The menu and wine selections for the night reflected all that is wonderful about a small restaurant owned and run by two passionate professionals who seek out the best seasonal South Australian produce and use time honoured culinary and hospitality techniques to deliver the diner an exquisite experience.
The challenge for Sharon and David to present their very discerning guests the experience they endeavour to serve their restaurant guests in what was, in effect, a corporate environment, was immense. Fino’s philosophy is very much founded on the same principles that the Slow Food movement espouses - produce from sustainable and local farmers and the use of traditional cooking techniques, which allows the ingredients to sing. The challenge was met. After several days of academic debate, the diners received a meal that reflected all that can be achieved by employing Slow Food principles.
The dinner commenced with supremely fresh tuna, very lightly treated and presented as an Escabeche and matched in a classical fashion with a NV Seppeltsfield ‘Flora” Sherry from the Barossa Valley. The second course featured one of South Australia’s most revered products, Woodside’s goat curd, which was baked and combined with just picked peas from up the road, lemons preserved at the restaurant and locally grown shallots - a stunning combination of flavours and textures. The freshness and length of palette of the ‘First Drop’ Arneis from the Adelaide Hills that Sharon matched with this dish was a good partner to a dish that was fresh and crunchy but also savoury.
David’s passion and talent shone through in the next dish - fast becoming his signature dish - Wild Coorong Rabbit and Boccalaro Sausage, Poached Loin and Confit Rabbit Salad with Braised Leeks and Mushrooms. The amazing complexity and variety in this dish gave Sharon the opportunity to showcase a wine which reflects the new direction being taken with grape varieties and wine styles by the upcoming winemakers in McLaren Vale - the 2008 Samuel’s Gorge Tempranillo.
The next course again presented David the opportunity to feature a fabulous product - Mt. Compass Veal - partnered with his beautifully crafted Gnocchi, made from Goose Eggs supplied by a customer of the restaurant. This time the dish was matched with a 2007 Clarendon Hills ‘Liandra’ Mouvèdre - again a clever choice.
One of the exciting developments in the Australian culinary world in the last couple of decades has been the development of our own artisan cheese industry. The cheese David and Sharon chose to serve is an example of a relatively new and exciting cheese maker from the Hindmarsh Valley in the Fleurieu Peninsula. Denise Riches is making some very interesting and innovative cheeses - one of which is the Hindmarsh Valley Squires Washed Rind, served at the dinner.
Cheese is notoriously difficult to match with wine. The acid, fat and sometimes ’funky’ characters that cheeses can have do damage to many wines. However, Grenache, with its savoury and earthy characters, was a good partner for the dinners’ washed rind cheese and also a good weight for this point in the meal.
The finale was deliciously simple - a Vanilla Bean Ice Cream Terrine using the beautifully creamy jersey milk from the Fleurieu Peninsula Milk Company with local strawberries providing a fresh finish to the meal. The 2008 Joseph ‘La Maglia’ Botrytis Riesling Traminer provided the perfect acid and sugar levels, ensuring that both the dessert and wine looked good.
The meal created by Fino reflects the very best of what can be achieved when ingredients are selected with thought and an eye for quality and freshness and prepared using time honoured culinary techniques. The Symposium, famous for some very thought provoking extravaganzas in the past, was well served by this meal that was very much in keeping with ‘the economy’ theme and the principles and philosophy of the Slow Food Movement. Congratulations to all those involved.
Friday, September 18, 2009
Willunga Almonds by Jude McBain
NOTES ON BLUE COTTAGE ALMONDS VARIETIES by Jude McBain
In General
The 3 varieties of almonds grown by Blue Cottage Almonds have all been determined to be actual separate varieties by genetic mapping undertaken by Waite Institute, Adelaide University. They originate from European hardshell varieties rather than the smaller American papershell varieties which are most commonly grown and sold here. These varieties make up about 1% of the total almond plantings in Australia. It would be a tragedy if these varieties were lost – they are part of the genetic bio-diversity of our district – not to mention the history!
Johnston Almonds
Johnston almonds were originally grown as a variety by the Johnstons of Pirramimma Wines fame. Like many McLaren Vale vignerons the Johnston family were originally almond growers in the district in the early part of last century.
Johnstons have a very hard cream coloured shell with a large coarse almost corrugated brownskin kernel. Because of the skin the almond has great flavour especially when roasted or used in baking. The kernels also blanch very readily and the blanched kernel divides easily into the classic almond halves so beloved of cooks to put on top of Christmas cakes.
Somerton Almonds
The story goes that this almond was originally discovered by a grower called Eric Lacey whose family now have very substantial almond orchards in the Riverland. Eric had a prolific tree in his then Somerton Park orchard that seemed to be different from the rest of the row. He went into Charlesworth Nuts –an Adelaide institution – with a few kernels to see what the buyer thought. Excellent was the response so Eric began growing more of them!
Somerton almonds are quite smooth skinned and have a very creamy texture and a delicious flavour. They are our most popular almond and we sell most of them as natural almonds to people who regularly eat raw almonds as part of their diet.
Parkinson Almonds
This is a very recent addition to the known local Willunga varieties and was discovered in much the same way as the Somerton – growing by itself in the Parkinson’s orchard! It is a prolific tree – hard to establish but worth the effort.
Parkinson almonds have a very hard almost white shell. The kernels are long and cylindrical in shape with a sweet milky kernel. They are wonderful for confectionery almonds – sugared, cinnamon etc but also great just raw.
In General
The 3 varieties of almonds grown by Blue Cottage Almonds have all been determined to be actual separate varieties by genetic mapping undertaken by Waite Institute, Adelaide University. They originate from European hardshell varieties rather than the smaller American papershell varieties which are most commonly grown and sold here. These varieties make up about 1% of the total almond plantings in Australia. It would be a tragedy if these varieties were lost – they are part of the genetic bio-diversity of our district – not to mention the history!
Johnston Almonds
Johnston almonds were originally grown as a variety by the Johnstons of Pirramimma Wines fame. Like many McLaren Vale vignerons the Johnston family were originally almond growers in the district in the early part of last century.
Johnstons have a very hard cream coloured shell with a large coarse almost corrugated brownskin kernel. Because of the skin the almond has great flavour especially when roasted or used in baking. The kernels also blanch very readily and the blanched kernel divides easily into the classic almond halves so beloved of cooks to put on top of Christmas cakes.
Somerton Almonds
The story goes that this almond was originally discovered by a grower called Eric Lacey whose family now have very substantial almond orchards in the Riverland. Eric had a prolific tree in his then Somerton Park orchard that seemed to be different from the rest of the row. He went into Charlesworth Nuts –an Adelaide institution – with a few kernels to see what the buyer thought. Excellent was the response so Eric began growing more of them!
Somerton almonds are quite smooth skinned and have a very creamy texture and a delicious flavour. They are our most popular almond and we sell most of them as natural almonds to people who regularly eat raw almonds as part of their diet.
Parkinson Almonds
This is a very recent addition to the known local Willunga varieties and was discovered in much the same way as the Somerton – growing by itself in the Parkinson’s orchard! It is a prolific tree – hard to establish but worth the effort.
Parkinson almonds have a very hard almost white shell. The kernels are long and cylindrical in shape with a sweet milky kernel. They are wonderful for confectionery almonds – sugared, cinnamon etc but also great just raw.
Monday, June 15, 2009
Why Blog?
Why a BLOG? Just another way of sharing information. If you would like to contribute to the Blog email one of our Committee Members (our first name followed by slowfoodfp.com, eg: I'm tori@slowfoodfp.com) and we'll post on line ...Slow thoughts, projects, events, books.
Around the Committee table and at our Member events we often share 'what motivates you to be a Member of Slow Food Fleurieu Peninsula?' and every answer is inspiring .. now we have a space to share this inspiration so email or 'add comment' to any of the entries. See you at the next gathering, Tori
Around the Committee table and at our Member events we often share 'what motivates you to be a Member of Slow Food Fleurieu Peninsula?' and every answer is inspiring .. now we have a space to share this inspiration so email or 'add comment' to any of the entries. See you at the next gathering, Tori
Butchery
WINTER PORK BUTCHERY and COOKING DEMONSTRATION at CHAPEL HILL RETREAT
Chapel Hill Winery Gourmet Retreat, Chaffey’s Road McLaren Vale
Sunday 8 August, 10.30am to 1.30pm
Join Ellis Butchers’ Ian Shaw for a butchery demonstration, Ian will break up a pig and explain cuts while Chapel Hill Gourmet Retreat Chef Peter Hogg creates dishes using the appropriate technique for each cut. Includes discussion on pork, tastings of Chapel Hill Wine matched to Lunch.
Price: $90
Further information and Bookings: info@chapelhillwine.com
Chapel Hill Winery Gourmet Retreat, Chaffey’s Road McLaren Vale
Sunday 8 August, 10.30am to 1.30pm
Join Ellis Butchers’ Ian Shaw for a butchery demonstration, Ian will break up a pig and explain cuts while Chapel Hill Gourmet Retreat Chef Peter Hogg creates dishes using the appropriate technique for each cut. Includes discussion on pork, tastings of Chapel Hill Wine matched to Lunch.
Price: $90
Further information and Bookings: info@chapelhillwine.com
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