Campion & Curtis Food and Wine Newsletter - May 2005

Welcome to the May 2005 edition of the Campion and Curtis newsletter. Autumn is in full flight across Australia and the array of seasonal ingredients seems to grow and grow each week. We've been picking our olives in recent weeks (a whopping 8 kg's) and they're now marinating nicely after a treatment that included sea salt, vinegar and water over a number of days. Not bad for two backyard trees. Next up we'll be tackling our cumquats and preparing a few jars of cumquat jelly and cumquat marmalade for the up-coming winter. Then all we need is 'really' cold weather so we can start enjoying cumquat marmalade steamed puddings!

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Autumn produce
We've noticed a real change in the produce available at our local fruit and vegetable suppliers lately and the selection what we end up coming home with too. Everywhere we look its pumpkins, onions, great tasting potatoes - especially the baby kipflers we picked up at the last St Kilda Farmers' Market. These ended up in soups and simply boiled and served with a little butter. Rhubarb has become another of our staples in recent weeks, lightly stewed with a little sugar it's served alongside our breakfast muesli or on top of porridge. We've had some excellent pears of late, enjoyed the first really sweet mandarins for the year and have been roasting chestnuts each weekend. It's all out there waiting for you, so get to the market and start shopping.

14th Symposium of Australian Gastronomy
Plans are well underway for the next Symposium of Australian Gastronomy to be held in Beechworth, NE Victoria. The event will explore the food and traditions of this beautiful part of the country, so expect roasted chestnuts and homemade grappa, excellent wines and beautiful meals. As always discussions and debates will feature, as will a look at preserving - beer, salami, cheese and bread will all be explored. Further details for this event can be obtained from Pippa Campbell on 03 9484 4182 or email - pippa3@bigpond.com.au. Symposium will be held from June 26th - 29th 2005.

Allan Campion & Michele Curtis photo by Lisa Cohen Chocolate News
Chocolate lovers have plenty to keep them busy visiting terrific chocolate stores like Cacao in St Kilda, KoKo Black in Royal Arcade and Max Brenner in the QV building. Business must be good for most of these retailers as two of them have now opened a second store. Max Brenner has a second outlet at Melbourne Central continuing their focus on creating a chocolate experience! The hot chocolates along make a visit here worthwhile, as do the tins of caramelised pecans. Shop GD 0E5, 03 9662 4442. KoKo Black has also been on in expansion mode with a second outlet at 167 Lygon Street, Carlton. We're big fans of the products from KoKo Black, they use only the best Belgian couverture and the products are incredibly fresh as they are made on-site. Our current favourite is the gingerbread truffle, just nudging out the raspberry variety.

Eating out
It's been a while since we reported on good eating spots we've come across, so let's remedy that now. The Graham in Port Melbourne is an old corner pub renovated to contemporary standards and operating as a smart dining spot. A lunch there a few weeks ago was an absolute delight with excellent service and food to go with it. This duo's award from the Age for Service Excellence is well deserved. The menu skims from Middle Eastern to Asian inspipred choices effortlessly under chef Rodney Nevin. Corner of Graham St and Esplanade West, Port Melbourne, tel 03 9676 2566.

Red Mullet is jointly owned by footballer James Hird, his wife Tania and John and Helen Stamoulis, formerly of the award winning Clarendons in South Melbourne. Now they're back in game with a bright and funky dining room/fish and chip shop, decked out in red and black of course. The menu covers all persuasions from traditional flake and chips to deep-fried whitebait, seafood dim sims, steamed mussels and salt and pepper squid served with mayonnaise and a rocket salad. Take away is available if you're too late to get a table. A great addition for fish and chip lovers. 210 Glenferrie Road Malvern, 03 9500 9338.

A recent trip to Canberra had us whizzing out emails to those in the know for tips on where to eat in the nations capital. One of the tipsters sent us to two gems. The first was called The Chairman & Yip in the heart of the CBD. The dining room decor may be a bit of an unusual mix, but all is forgiven after enjoying slow cooked five spiced beef shin, Portugese spiced cirn-fed chciken and wok-tossed Balmain bug tails with wonbok and ginger. Desserts were a real highlight here, which is a rare thing from an Asian inspired kitchen. The deep fried cheesecake icecream was loved by all at the table, however it was the caramelised eggplant on the mango mousse that provided the dish of the night. No real idea of how it was created, but it was a taste and texture sensation. 108 Bunda Street, Civic, 02 6248 7109.

Our second great foodie experience was at the Turkish inspired Ottoman Cuisine. The restaurant is set in a park and the building has been tastefully decorated with beautiful rugs, oriental furniture and a marvelous ceiling in the main dining room of stars shining in the night sky. We decided to go with the degustation menu and have listed here just a few of the highlights; dolma vine-leaves filled with rice, pine-nuts, currants - sigara borek fetta cheese pastries - karides king prawns with shitake mushrooms, baby spinach & shallots - dana kulbasti tender slices of veal with mild spices served on eggplant & baby spinach with tangy lemon sauce - dessert platter of Turkish pastry, Turkish delight & chocolate cake. Fantastic value at just $60.00 per person. Have to comment on the excellent staff and service too, it added that extra professional touch to the evening. Cnr Broughton & Blackall Sts, Barton, 02 6273 6111.

Also really enjoyed a trip to Silo Bakery which offers fantastic sourdough breads (i.e. real bread), pastries both savoury and sweet, plus filled rolls and the like. The bakery has a real industrial feel to it with concrete walls and huge lights overhead, they also have a small cheese room. We finally fought our way through the Saturday morning crush, pointed to a host of goodies and fled to the calm of Lake Burleigh Griffin for a picnic. Well worth a visit in our opinion. 36 Giles St Kingston, 02 6260 6060, Tuesday to Saturday 7am to 4pm.

The Great Barrier Feast Weekend
Hamilton Island will again be hosting it's annual 'Feast weekend' from Friday June 10 to Monday June 13 2005. this could be just the excuse you need to escape winter and relax on the great Barrier Reef for a few days. The company's pretty good with Curtis Stone, Stephanie Alexander, Stefano de Pieri, Peter Evans, Stefano Manfredi, Darren Simpson, Maggie Beer, plus Len Evans, Vanya Cullen and a host of winemakers hosting lunches and dinners, classes, tastings and celebrations. Visitors will also get an opportunity to taste regional Queensland produce and products. Details on 1800 075110 or the Hamilton Island website.

Food news
The email simply read - "Back in the saddle cooking lunch on the first Sunday each month at Circa, Sunnybrae style menus and prices. The idea is not to make a big focus on me just a good place to go for a long slow lunch that does not break the bank. George." The George in question is of course George Biron and what he's referring to is the special Sunday lunches he creating at Circa with resident chef Andrew McConnell. We're booked in because the opportunity to enjoy this style of cooking doesn't come along too often. George was renowned for the terrific dishes he created at his country restaurant Sunnybrae, at Birregurra west of Geelong. He draws inspiration from his fruit and vegetable garden and is a tireless promoter of his local produce from around the Bellarine Peninsula, The Great Ocean Road and Western Victoria. So expect a seasonal feast when this man is cooking, and don't miss the opportunity to sample his cooking without having to drive beyond St Kilda. Bookings on 03 9536 1122, Circa 2 Acland Street, St Kilda. If you need any more encouragement read a recent menu here.

Allan will be presenting a talk on books, publishing and working as a food writer in Melbourne. It will look at recent publications including The Seasonal Produce Diary and Food with Friends. It will an interactive presentation as Allan discusses the making of a book and showcases manuscripts in varying stages of production. The event is presented at the Ferntree Gully Library on Thursday 26 May at 1pm. 1010 Burwood Hwy, Ferntree Gully. Bookings on 03 9294 8140. Free of charge.

Cooking classes and food tours
Tony Tan cooking school. Tony Tan offers a Malaysian Feast class this month and leads a food tour to Hong Kong and China.
Samantha Gowing. The Tao of food (Chinese dietary therapy), plus the customs of dim sum.
Convivial Times Bookings now open for Cabramatta tour and a June food tour to Northern Spain
Essential Ingredient. Robin Wickens presents food from his restaurant Interlude, Robin is the current Age Good Food Guide chef of the year.
Queen Victoria Market Cooking School Tony Bizzarri presents Italian winter dishes, Richard Monesso on Italian desserts and Paul Le Noury on Japanese for beginners.
Cooking Co-ordinates, Canberra - The Indian Shared Table masterclass with Kurma Dasa.
Sydney's Seafood School A seafood approach to tapas and paella, Sri Lankan curries, yum cha and tempura.
Simon Johnson Talk+Eat+Drink Rodney Dunn offers four beginners classes this month; one pot meals, do-ahead meals, brunch and having friends for dinner.
Gourmet Safaris A Turkish tour of Auburn, a Cabramatta tour and lunch, plus a Mauritian banquet at Elio's.

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

We had a request recently for entrees that 'add to the whole meal experience rather than fill everybody up before the main course.' So here are a few of our favourites.

Dates with blue cheese and truffle honey
These are a simple yet flavour packed sensation. Allow guest to drizzle the honey on others wise it becomes a bit of a sticky mess on the platter.

20 large dates
200 g blue cheese
Truffle honey

Spilt dates lengthways and remove pip.
Cut cheese into 1 cm squares and insert a square in to each date.
Drizzle with honey as you serve.

Makes 20

Baked cheese-filled mushrooms with beetroot salad
We've yet to find anyone who doesn't like this entree; you could also serve a larger version of this for lunch too, perfect if you're have vegetarians on the guest list.

18 large mushrooms
Olive oil for cooking
Salt and freshly ground black pepper
12-18 baby beetroots
1 tbsp balsamic vinegar
200 g goat's cheese
2 tbsp chopped parsley
2 garlic cloves, crushed
1 tbsp cream
100g wild rocket

Preheat oven to 180°C. Brush mushrooms with oil, place skin side down in a baking tray and season with salt and pepper.
Bake for 20-30 minutes or until mushrooms are tender.
Trim stalks off beetroots, toss with 2 tablespoons of olive oil, balsamic vinegar and season with salt and pepper.
Place in a roasting dish, cover with foil and cook for 40 minutes or until tender. Set aside to cool.
Mix goat's cheese, parsley, garlic and cream together to form a smooth paste. Add more cream if needed.
Remove stalks from mushrooms and place a teaspoon of goat's cheese mix in the centre of each mushroom.
Place on a baking tray and set aside until ready to serve. Peel beetroots and cut into halves.
Preheat oven to 180°C.
Cook mushrooms in hot oven, or under a grill until cheese is golden brown and mushrooms hot.
Divide salad leaves between plates. Place 3 mushrooms on each plate, scatter beetroot halves over and serve.
Serves 6
Wine Match - Marsanne

Beijing dumpling soup
We love this style of soup, where the simplicity of the broth is combined with the silky softness of delicate wontons.

250 g pork or chicken mince
4 spring onions, sliced
3 tsp grated ginger
2 tbsp soy sauce
2 tbsp chopped coriander
1 x 180 g wonton wrappers
1.25 litres (5 cups) chicken stock
Soy sauce as required
2 spring onions, sliced
Coriander leaves to garnish

Mix together mince, spring onion, ginger, soy sauce and chopped coriander.
Take wonton wrappers, lay 4-5 out at a time.
Place a teaspoon of prepared mix in the centre of each. Brush edges with water.
Fold over diagonally to form a small triangular parcel. Press edges together and hold firmly to seal.
Repeat until all mince mixture is used.
Bring chicken stock to the boil, and then reduce to a simmer.
Carefully add the wontons to the simmering stock and cook for 3-4 minutes.
Season to taste with soy sauce.
Spoon 4-5 wontons into each bowl, ladle hot broth over and garnish with sliced spring onions and coriander leaves.
Serves 6
Wine Match - Chablis

Recipes from Food with Friends - recipes and menus for easy entertaining
Published by Hardie Grant Books. RRP $39.95.

Find out more here.