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Campion & Curtis Newsletter - November 2005
Welcome to the November 2005 edition of the Campion and Curtis newsletter. We've been lucky enough to have had a trip to Adelaide for the Tasting Australia
food festival in recent times so there is a strong South Australia focus to this month's newsletter. Also we have all the results from the World Food Media Awards which were held in Adelaide. Enjoy.
Visit the Campion and Curtis website
Tasting Australia
We had a terrific few days at Tasting Australia with lots to see and do. We have to hand it to festival director Ian Parmenter and his team as they consistently
serve up an event that is both professionally run and a pleasure to attend. The regional culinary competition was a huge success and the winning team was ACT Northern Districts which covers Murrumbateman and Lake
George with the gold award. Silver went to Couran Cove South Stradbroke Island from Southern Queensland and bronze was awarded to the team from Yarra Valley in Victoria.
The James Squire Writers Festival provided lively debates and discussions between panelists and those in the audience. Thanks to all those who came
to listen to our session with Sally Hammond on Food Explorers ... the road less travelled. It seemed to give those in the audience an insight into how we choose who
gets into the Foodies Guide each year and why. Full details on the Tasting Australia event are available here.
Spring produce
We're in the final weeks of spring so time to enjoy the best of a few key ingredients before they are replaced by summer's best. It has been a mighty season
for asparagus with quality at an all time high. We've been enjoying it in salads, stir fries and raw with skordalia dip. Broad beans are another favourite,
although they do need a bit of preperation by removing the outer shell, a quick dip in boiling water then removing the skin to reveal the emerald green broad bean
halves. These have been added to many pastas and salads in recent weeks. Corn on the cob has also been a hit as we wait paitently for our backyard grown corn to mature.
Mangoes are another ingredient we've been loving. They are full of flavour, juicy and luscious. Mostly they have been appearing raw for breakfast or as a kiddy
friendly after school snack.
World Food Media Awards
UK food and travel writer and photographer Alastair Hendy took out two gold Ladles, one for Best Food Photography and another for Best Food Journalist.
UK writer Andrew Jefford took the award for Best Drink Journalist while Belgian photographer Tony Le Duc will definately be looking at excess baggage with his swag of
three gold Ladles, as the photographer of gold-winning titles: Poisson & Vin by Marc Declercq (Best Hard Cover Recipe Book RRP over US$25), Fine Chocolates,
Great Experience by Jean Pierre-Wybauw (Best Professional Cookery Book) and La Base with text by Filip Verheyden. (Best Hard Cover Recipe Book RRP under US$25).
Dorling Kindersley publishers took out four Gold's for Best Children’s Cookbook, Best Drink Book, Best Food Guide Book, and Best Health and Nutrition Book.
There were lots of awards for local food journalists too with a gold ladle for Best Food Journalist going to John Newton while John Lethlean won Best Restaurant Critic.
Australia’s The Food Lovers’ Guide to Australia shared Best Television Food and Drink Show (long-form) with The Recipe Diaries from Canada.
Soft Cover Recipe Book gold winners were Taste: Baking with Flavour by New Zealand authors Dean Brettschneider and Lauraine Jacobs (RRP under US$25) and The French
Kitchen (RRP over US$25) by UK authors Joanne Harris and Fran Warde. Best Food Book was another shared award with Stephanie Alexander was awarded gold for the revised
and updated The Cook’s Companion and gold also went to a United States publication, The Breath of a Wok by Grace Young and Alan Richardson. In addition
Italian-born chef/restaurateur/author/TV Presenter Antonio Carluccio was inducted into the Tasting Australia Hall of Fame for his outstanding achievements and his
continuing positive influence on the world food and drink stage. Also inducted into the Hall of Fame was Canadian-born Sydney chef/restaurateur Serge Dansereau.
Slow Food's International Ark of Taste
Four uniquely Australian foods have been approved for inclusion in Slow Food's International Ark of Taste. The Ark of Taste aims to identify and promote foods of
excellent quality that are in real or potential danger of extinction. The foods should also have historical, environmental and socio-economic links to a specific area
and be produced in limited quantities. Currently 529 foods are included in the Ark worldwide. "The philosophy behind the Ark of Taste is very simple," said Barbara
Santich, Chair of the Scientific Commission for the Australian Ark of Taste. "The idea is to make more people aware of these superb foods so that they seek them out
and create a demand for them, thus encouraging production and reducing the risk of extinction."
The four are the bunya nut, native to the rainforest area of south-east Queensland, in particular the Bunya Mountains National Park and are highly prized by the
Aboriginal people who used to travel long distances to feast on these highly nutritious nuts in late summer. Their chestnut-like flavour was also enjoyed by early
settlers. Today, land clearing and population increase are threatening the survival of this traditional food resource. Honeys from Kangaroo Island, South Australia,
and the leatherwood forests of western Tasmania, are also part of the Ark. While the honeys themselves are very different in colour, flavour and aroma, their
distinctive qualities derive from indigenous flora - various eucalypts on Kangaroo Island, the leatherwood tree in Tasmania - which are threatened by bushfires and
logging. The fourth Ark product is the bull-boar sausage from the Victorian goldfields. Tts history goes back to the gold rush days, when Swiss-Italian families settled
in the region and continued their sausage making traditions, at the same time adding an Australian flavour. While it is still made by a few local artisan butchers,
family traditions are being lost as older generations die. Santich believes there are many other Australian foods worthy of nomination for the Ark of Taste and she hopes to
have another four nominations approved for A Taste of Slow in 2006.
The Food Lovers' Guide to Australia
Congratulations to Maeve O'Meara and Joanna Savill who picked up the award for Best Television Food and Drink Show at the World Food Media Awards.
At the awards they explained the idea for the series was hatched over 10 years ago in Joanna's backyard. It has now taken them to people's kitchens and gardens
right across Australia. This month is no exception with visits to Dunk Island for an elegant taro dinner, to Byron Bay to see and taste cookery writer Nadine Abensur's
"new vegetarian" creations, spiced with a touch of her Moroccan heritage. They also visit West Australian waters to see blue swimmer crabs harvested and wade through
the rice paddies of the Riverina. They also join a group of high school students in rural Victoria on a very unusual cooking lesson, from paddock to plate (literally).
The Food Lover's Guide To Australia is on every Wednesday night on SBS at 7.30 pm. Visit the SBS website here to get further details, recipes and producers and chefs profiles.
StreetSmart
Last year 45 top Melbourne restaurants raised over $45,000 to combat homelessness in Victoria through the StreetSmart fundraising efforts. This saw 100% of donations from
diners supporting 11 grassroots charities, where small grants make a huge difference. This year restaurants in regional areas are also taking part, supporting their
local communities. At participating resturants diners will be asked if they would like to add $2 to their bill which will go to StreetSmart. Participating restaurants
include Arintji, Bar Bosh, Bistro 1, ezard, La Luna Bistro, Livebait, mecca, Mecca Bah, Punch Lane and Syracuse in the city and De Bortoli Winery and Restaurant,
Lake House, Oakridge Vineyard and Tucks Ridge in regional areas. StreetSmart runs from 14 November to 24 December. Visit the website for more information and a full
list of restaurants here
The Foodies' Guide to Melbourne 2006
The Foodies' Guide is our annual look at the best food shopping experiences available in Melbourne and across regional Victoria. From Middle Eastern pastries in
Brunswick to gelati in St Kilda, apricots or apples straight from the farm gate, The Foodies' Guide to Melbourne leads the direction of some of
Victoria's best food. Find out about the top metropolitan and regional farmers' markets (the Collingwood Children's Farm market is hard to beat),
what to look out for when you're on the Bellarine Peninsula (Australia's best mussels), and the gems that can be found tucked away suburbs of Melbourne
(the Indian shops Dandenong, for instance). While you're at it get the lowdown on the best restaurants and cafes, breads and bakeries, butchers, delis,
cooking schools and more. Each edition of the Foodies' Guide includes our pick of the most amazing food experiences known as the Foodies Guide Awards.
The 2006 edition also contains our new Foodies' Big Day Out - out pick of the top places to visit if you only had one day in this culinary capital.
Published by Hardie Grant Books - RRP $26.95 paperback.
Spring Harvest Picnic at Werribee Park
Join us at the Spring Harvest Picnic at Werribee Park on Sunday 27 November 2005 where we'll be presenting a cooking demonstration and signing copies of The Foodies'
Guide to Melbourne 2006. Over 80 boutique small producers will be on hand, along with entertainment from Vika and Linda Bull, an opportunity to
visit the Werribee Park Mansion and see The Winemaker's Cup Polo Tournament. We'll see you there! Hours: 9am - 5pm at Werribee Park, K Road, Werribee VIC 3030
The Seasonal Produce Diary 2006
Our visit to Adelaide also gave us an opportunity to launch The Seasonal Produce Diary 2006. Chef and food author Maggie Beer was our official 'launcher'
at the Mary Martin Bookshop. It was a great way to celebrate the release of this title which helps food lovers to keep up to date with the best ingredients
of each season and provide them with recipes and food ideas which put seasonal ingredients to good use. The diary also includes food and wine festival dates across the country,
produce and farmers' markets hours and wine matches for our monthly recipes. The Seasonal Produce Diary 2006 - RRP $29.95 (Hardie Grant Books)
The Seasonal Produce Diary Cooking Class
Join Allan to celebrate the launch of the Seasonal Produce Diary 2006 with a cooking class at the Queen Victoria Market Cooking School.
There are a few places available at this celebration of the season's best. It will cover dishes such as delicious sweet corn and ricotta hotcakes, with salmon and basil, a leg of
lamb with zaatar, preserved lemon and herbs and to finish it off a 'melt in the mouth' nectarine and limoncello meringue slice..yum!
To be held on Thursday 10th November 2005 at 6.30PM. Cost $75.00 per person. Bookings on 03) 9320 5835
On the box
Those of you who would like to see what we are like beyond our on-line image can catch us on the box in coming days. This Wednesday 9th November at 9am we're
appearing on GMA with Bert Newton to talk up the idea of seasonal ingredients and promote the Seasonal Produce Dairy 2006. Weather permitting we'll be on the channel
10 rooftop. We're also appearing on a special edition of That's Melbourne on Saturday 12th November at 5.30pm on channel 9.
We're joined by Lavinia Nixon (and our two children) at the Collingwood Children's Farm Farmers' Market and we source the best ingredients then put them to good use with a beautiful BBQ
vegetable salad topped with basil oil and goats' cheese.
Children's Food
We're currently working on a book which will have a small section on children's lunch boxes. No doubt many of you face the challenge each weekday of trying to decide
what to include in your darlings' lunch box. If you have any great ideas we'd love to hear from you!. It doesn't have to be an recipe it could simple be a idea. All you have
to do is send us an email with your winning idea to michele@campionandcurtis.com. As our way of thanks we're going to choose the best idea of all and send them a copy
of our recent release cookbook Food With Friends.
Dining out
We have to give our a great recommendation to Ding Hao Chinese restaurant in Adelaide. We've been fortunate enough to have eaten there on a number of
occasions and have always enjoyed excellent food. Apparently it's a favourite haunt of Adelaide foodies, particularly on Saturday mornings when they offer a special yum cha menu. Luckily
our lunch companion is an in-the-know local and knew to book the three for us in for the 11am dining session when we were visiting for Tasting Australia.
Within minutes of arriving the dining room was packed and trays of food were being offered to out table.
Loved the snow pea and prawn dumplings which were wonderfully flavoured and light as a feather. Similarly the pork dumplings and one which looked like a rice noodle wrap with a beautiful spicy sauce.
If there is any room for a sweet finish the coconut jelly is excellent. Ding Hao 2628 Gouger Street Adelaide. 08 8211 7036.
We also had an opportunity to travel down to the Mclaren Vale wine region for a vineyard lunch. In this case it was at d'Arry's Verandah restaurant which is part of the
d'Arenberg winery. It's in a terrific location high on a hill looking out over a valley of vines, right in the heart of Mclaren Vale. As you would imagine there are
lots of options for great drinking too with a large list so current and museum releases, plus flights of white or red wines. Loved the warm cuttle fish salad with
sugar snap peas, tendrils, pine nuts and chard. It was a real taste of spring and a perfect march with a glass of their 2003 Hermit Crab marsanne - viognier blend.
Also excellent was a blue cheese pannacotta served with pear chutney and walnut bread and the 2003 Last Ditch Viognier. For main course we tried the melanzana with parmesan crisps and a bitter leaf salad, this
was served as a multi layered eggplant 'lasagne, topped with a parmigiano wafer and was a real delight with a glass of the 2002 Sticks & Stones which was mostly
tempranillo with a splash of grenache and souzao added. The grain fed Macanese chicken was beautifully cooked and came with a hearty romensco sauce surrounded by giant
cous cous in a delicious broth. Again well matched with the 2003 Cadenzia which blends grenache, shiraz and mourvedre. We have to acknowledge the staff that
were well versed on the flavours and textures of each dish and were great at recommending wines to match. d'Arry's Verandah restaurant is a place we can highly
recommend . Bookings are essential as it is a popular spot.d'Arenberg winery, Osborn Road, Mclaren Vale South Australia. 08) 8323 8710.
In the December edition we'll have reviews of new books for Christmas reading plus lots of recipes for Christmas dining.
Cheers until next month, Allan and Michele
Click here to visit the Campion and Curtis website We have also added a page featuring our cooking classes and food tours for corporate and social groups here.
Spring recipe
Sweetcorn and ricotta hotcakes with smoked salmon with basil dressing
You can serve these hotcakes as breakfast, a light lunch, an entree, or make smaller hotcakes for a pre-dinner nibble.
So many options, luckily all involving smoked salmon.
1 cup basil leaves
1 garlic clove, peeled and sliced
125-160 ml (1/2-2/3) cup olive oil
Salt and freshly ground black pepper
2 medium eggs
250 g ricotta
60 ml (1/4 cup) milk
125 g (1/2 cup) natural yoghurt
150 g (1 cup) self-raising flour
1/2 tsp baking powder
1/2 tsp salt
2 corn cobs
Olive oil for cooking
Rocket to serve
12 slices smoked salmon
Place basil and garlic in food processor. Blend until chopped.
Slowly add oil in a fine drizzle until all basil is pureed and it forms a thickish sauce.
Season with salt and pepper and set aside.
Beat eggs and ricotta. Add milk and yoghurt and beat until smooth.
Sift flour with baking powder and salt and add to ricotta base, stir until combined.
Remove husks and silky tassels from corn. With a sharp knife, run down cob removing kernels.
Stir corn kernels through pancake mixture.
Heat a heavy-based pan over a medium heat.
Add to hot pan a splash of oil, then a few ladlefuls of ricotta mix.
Mixture should spread to about 6 cm wide. Cook until bubbles form on top and base is golden brown.
Turn over and cook for a further 2-3 minutes. Keep warm until all hotcakes are cooked.
Place one hotcake on each plate; add a handful of rocket leaves.
Place another hot cake on top. Add more rocket leaves and arrange 2 slices of smoked salmon on top.
Repeat with remaining hot cakes. Drizzle basil oil around hot cakes and serve immediately.
Serves 6.
Wine match
This month's recipe suits many meal times, but there is only one wine match and that is sparkling white wine. Australia and New Zealand have a well-deserved reputation for very good sparkling wine in the budget to mid price range. There are many options from names such as Domaine Chandon, Croser, Jansz, Yarra Burn, Pelorus, Seppelt and Seaview.
If you want super premium bubbles then look for super premium French champagne. A superb example we tried recently was a bottle of Gosset Grande Millesime Brut 1996. This is a powerful wine that shows how rich and full bodied well made champagne can be and it would be amazing with this dish.
Alternatively Italian sparkling proseco, with its elegant, fresh taste and savoury, yeasty flavour would work well with these sweetcorn and ricotta hotcakes.
Our recipe this month comes from the 2006 Seasonal Produce Diary 2006. RRP $29.95 (Hardie Grant Books)