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Campion & Curtis Food and Wine Newsletter - August 2005
Welcome to the August 2005 edition of the Campion and Curtis newsletter. It's been a few weeks where we seem to have been hibernating for a few days of the week
when the cold weather settles in, then we get a few days of sparkling sunshine. A real mix of late winter with a hint of spring. There are lots of events coming up in the
weeks and months ahead, details of many of them are included here. There's everything from Italian Food Master Classes and the Adelaide Food Summit to the Australian
Specialist Cheese Show.
Visit the Campion and Curtis website
Winter produce
This is the last hurrah for many ingredients as we wind up the last few weeks of winter. It'll soon be time to say goodbye to in-season ingredients like
brussels sprouts, jerusalem artichokes, kohlrabi, parsnips, beetroot, swedes and turnips as well as custard apples and sundowner apples. Make sure they're on the shopping list
or you'll have to wait until next year to enjoy them at their best. We've included a few favourite recipes at the end of the newsletter including a great beetroot soup
and an easy apple cake.
Australian Farmers' Market Conference
The second national Australian Farmers' Market Conference is set to kick off in a few weeks time. If you're involved in an established market or
looking to set up a new market this is an event you should not miss. The event will feature speakers from across Australia and overseas such as
Jane Adams - Chair Australian Farmers' Market Association, Dr Barbara Santich - Associate Professor of Gastronomy, Adelaide University, Ian Thomas -
Purely Green Free Range, New Zealand and Mark Winne - New Mexico Food & Agriculture Policy Council, USA. It will be run from Sunday 28th - Monday 29th August in
Albury Wodonga. For more information and early registration contact Destination Albury Wodonga
on 1300 796 222 or the Australian Farmers' Markets Association on 02 9360 9380. Australian Farmers' Market Conference program of events
GUSTO – An Exploration of Italian Regions
The Council of Italian Restaurants in Australia (CIRA), which was formed in 2004 by 15 leading Sydney chefs and restaurateurs to promote the values of Italian food in
Australia, preserve Italy’s regional culinary traditions and increase public knowledge of both traditional and evolving Italian food. In order to meet their aims they have
created a Master Classes in Italian regional cooking, wines, cheeses, oils, pasta, and the whole exciting palette of Italian traditional (and newer) ingredients.
Called Gusto - an Exploration of Italian Regions, it will be held on Sunday 18 September at Sydney Fish Market in Pyrmont. The have a huge variety of events planned including
cooking demonstrations, wine and olive oil workshops, chat sessions on Italian regional cuisines, and exhibitions by some of Sydney’s leading Italian chefs,
producers, provedores and importers. For a full program and bookings call 02 9004 1111 or email
sss@sydneyfishmarket.com.au. The CIRA website also has a downloadable program.
A Taste of Slow
The Taste of slow program has now been officially launched and the range of activities is quite amazing. We have chosen just two to highlight here. Singaporean cook, food columnist and cookbook author, Sylvia Tan, will share her wealth of knowledge on Singaporean food with a hands-on class at Fenix restaurant on
Tuesday 30 August. The city's long history of culinary fusion - a heady mixture of the flavours of India, China and South-East Asia - will be discussed and tasted.
Ananda Solomon, one of India's most highly regarded chefs, has also confirmed his attendance for A Taste of Slow. Chef Solomon was the only Indian chef selected to
participate in the famous Slow Food event, Salone del Gusto, in Italy in 2002. He is an acknowledged expert on Indian food with a passionate love for the diverse
regional cuisines seldom seen outside his homeland. Expect fiery curries from the Malwan, the rich seafood of Sindhudurg and Ratnagiri, the green masalas of Hindu Goa,
the peppered lambs of Karwar, and the kori gassi of Mangalore, and ending at Kasargod on the Kerala border. His intimate hands-on classes will be held at Fenix
(Tuesday 6 September) and at William Angliss (Saturday 10 September and Sunday 11 September). General Public Inquiries: (03) 9823 6100 or www.atasteofslow.com.au.
Adelaide Food Summit
The Adelaide Food Summit is to be held on Tuesday and Wednesday, October 25 and 26 at the Hyatt Regency Hotel. The two day event has set itself the key questions of
what and how will we be eating in the future? What are the future challenges for food producers, marketers, chefs, restaurateurs - and consumers?
As the event coincides with Tasting Australia many of the world's foremost food authorities will be able to attend including Gina Mallet (Canada), author of Last Chance to Eat -
The Fate of Taste; Jorg Imberger (AUS), Professor of Environmental Engineering at the University of Western Australia; Dun Gifford (USA), founder and CEO of Oldways
Preservation and Exchange Trust, the Boston-based food and nutrition think-tank; Professor Linda Tapsell, Director of the National Centre of Excellence in Functional Foods and Nigel Garrard, chair of the National Food Industry Strategy.
Also providing insight into the future food trends are celebrated authors Stephanie Alexander; Sophie Grigson and Antonio Carluccio (UK); Australian chefs/restaurateurs Serge Dansereau and Neil Perry; and Maggie Beer, along with Irish television chef Paul Rankin (Gourmet Ireland).
Food journalists and commentators speaking at this inaugural Tasting Australia event include Cherry Ripe (The Australian), Joanna Savill (SBS TV's Food Lovers' Guide to Australia).
Full details now available here.
Christine Manfield on the Reef
If the idea of a getaway to the Great Barrier Reef is just what you need then ensure you coincide it to join Christine Manfield as she explores the local
Rusty’s Market in October. After the market visit guests will join Christine at the Sebel Reef House and Spa, Palm Cove for a lunch utilising local tropical
ingredients and seafood. As well as hosting the event Christine will also choose the wines to match the dishes. This is a great opportunity
to meet one of Australia's world renowned chefs. To be held on Saturday October 22nd. Cost is $125.00. Bookings on 07 4055 3633.
The 2005 Australian Specialist Cheese Show
Melbourne is hosting the Australian Specialist Cheese Show with judging on Saturday 13th August and a day for the public on Sunday August 14th 2005.
The show offers an opportunity for cheese lovers to taste over 300 locally made cheeses along with wines from Yering Station and boutique beer from Grand Ridge.
Find out who the judges awarded medals to and have you say with the People's Choice Award. The event is to be held at the Palladium Room, Crown Entertainment Complex,
Southbank from 11.00am - 4.00pm. Advance bookings can be made on 03 9381 1777 or at the door on the day.
The Espy Kitchen
The Espy is a cultural icon of St Kilda and has long been the pub to head to for some great music and good food. A recent renovation has revamped the Espy Kitchen
menu and added dining areas with bay views. At a recent media lunch a showcase of new dishes was presented and it has to be said all in attendance were mightily impressed.
The approach is to offer lots of plates to share as entrees then a series of mains to follow. Loved the ham hock and pea croquettes, the tarama with homemade dolmades,
the Spanish style calamari with smoked paprika and the risoni with mussels and chorizo. Terrific flavours, great cooking and at very good prices with small plates around $10
and mains up to $21. 11 Upper Esplanade St Kilda 03 9534 0211. Mon-Fri 5 pm-11 pm; Sat-Sun 7 am -11 pm
Cooking classes and food tours
Tony Tan cooking school. Tony Tan has back to basics, South India, French spice and affordable seafood classes on through August.
Convivial Times Overseas tours include Southern Italy and Sicily from Sept 10- Oct 2nd and Singapore with Swee-eng Chia from September 30 - Oct 9th.
Essential Ingredient Big names include Loretta Sartori (sweets from the Middle East), Diane Kerry (Asian to Share),
Tony Tan (noodles) and Guy Grossi from Grossi Florentino who will be exploring his culinary heritage.
Cooking Co-ordinates, Canberra Enjoy a tasting of Lynwood Cafe products on Sat 13th. Cooking classes will be hosted by Charmaine
Solomon (cooking by colours) and Lindy Butcher (chocolate).
Simon Johnson Talk+Eat+Drink
Rodney Dunn from Australian Gourmet Traveller will be presenting a two-part series on 23rd and 30th August while Matthew Evans will be cooking up a storm with the beautiful Bangalow Pork.
He'll demonstrate how to cook pork belly, create the perfect pork crackling, cook pork in master stock and whip up chilli salt pork.
Gourmet Safaris Join Gourmet Safari for a Portuguese walking tour of Petersham.
Sydney's Seafood School Armando Percuoco is hosting a hand-on workshop on Italian seafood while Kathy Snowball
will be in late in the month with her spring dinner party menu.
Click here to visit the Campion and Curtis website and find out about up-coming cooking classes and food tours.
If you have a fantastic event coming up let us know via email - wfood@vicnet.net.au
Cheers until next month, Allan and Michele
August recipes
Beetroot soup
This soup is rich and warming. Perfect for a simple dinner with a fresh loaf of bread it's restorative and filling. If you use beef stock it provides a deeper flavour, or chicken stock will do.
2 tbsp olive oil
1 onion, diced
1 celery stalk, diced
1 garlic clove, crushed
3 large beetroots, peeled and diced 1cm
100ml orange juice
750ml (3 cups) chicken or beef stock
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
Yoghurt or sour cream to serve
Heat a heavy-based saucepan over a medium heat.
Add oil, onion and celery and cook for 4-5 minutes, stirring often.
Add garlic and beetroots and cook for a further 5 minutes, stirring often.
Add orange juice, stock and vinegar and bring tot he boil.
Lower heat and cook for 15-20 minutes, or until beetroot is tender.
Check seasoning, add lots of pepper and serve with a spoonful of yoghurt or sour cream.
Serves 2 as a main course or 4 as an entree.
Easy apple cake
Apple cake is a delight for afternoon tea and this is a great recipe as it can be made in a food processor.
150g cream cheese
150g butter
220g (1 1/2 cups) caster sugar
2 medium eggs
2 tbsp sour cream
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
2 apples, peeled and sliced
Preheat oven to 180C.
Beat cream cheese, butter and sugar until pale and fluffy.
Add eggs one by one until each egg has been incorporated.
Then add sour cream and vanilla. Add flour blending until smooth, then fold through apple slices.
Spoon mixture into a greased 23cm springform cake tin and bake in preheated oven.
Test after 1 hour by inserting a skewer, if it comes out clean, it's ready.
If not, cook for a further 5 minutes and try again.