As part of my "Favourite Things" tour for this year's Tasting Australia, I took a lovely group of guests to the Barossa Regional Gallery to see the incredible grand pipe organ that now graces it's hall. Amanda McInerney, who was part of the group, has written a blog post about the visit; a read I'm sure you'd all enjoy. Amanda was rightfully blown away by the organ, as I'm confident you would all be if you ever have the chance to visit!- MB. Read the rest...
If choosing fennel bulbs from your green grocer or farmer’s market look for a shiny, white bulb with tightly bound internal layers. Fennel that is subject to transit is more likely to be marked on its outer layer so remove any damaged parts before you begin cooking (no need to worry about this with home-grown produce though). It is always worth checking the firmness of the uppermost fronds on the fennel as a good indication of the bulb's freshness too- MB. Read the rest...
As the walnut is full of oil, its potential for rancidity is high. It is really only on tasting that you will know whether a nut is fresh or rancid. There should be some natural bitterness from the tannin that protects the nut but it should be in balance with the ‘meat’ of the walnut and a rich nutty flavour should be left in your mouth. There is a trick to resurrect rancid walnuts though, and that is simply to dry roast them for 6 – 8 minutes in a hot oven- MB. Read the rest...
Firstly, growing as much of your own food as you can covers both quality and savings, of course this isn’t achievable for everyone, so my other suggestion is to visit Farmer’s Markets where you can buy in season. Food is always less expensive and of better quality when it’s in season. Eating seasonally is really my best tip as an overall approach to food, it ticks so many boxes -MB. Read the rest...
Astringent persimmons can be used as a purée, in baking biscuits, cakes, breads, puddings, tarts, and in sauces. My perennial favourite is a simple tart of sour cream pastry topped with mascarpone, or crème fraiche and ripe persimmon pulp. Or you might like to give this weekend’s pancakes a new twist? -MB. Read the rest...
