A cool Mother’s Day took us to Assaggio this year. After hearing many favourable stories and recommendations, we decided to break away from our traditionally home cooked meal and try a Mother’s day where we could all relax and be looked after. We were not to be disappointed on this occasion having a meal that was friendly, attentive and of good portion (aren’t most Italian places?) and carried out with a high degree of technical competence in the kitchen. This meal was described as a Mother’s Day fixed price set menu but with 5 starters, 12 mains and 6 desserts on show, we hardly felt constrained for choice with good main offerings for both pasta/risotto lovers and those who prefer something from the grill or oven.

Entree Selection:
Olive Ascolane con Salsa AgroDolce: Warm Green Camerano Olives filled with Vegetables, Chicken and Pork

Arancini di Pollo e Zafferano: Little ‘Oranges’ of Saffron Flavoured Carnaroli Risotto Dumplings filled with Roasted Chicken, Smoked Provolone and Tomato Essence

Each starter was available on its own or as part of a tasting platter. We obviously went for the latter in order to try a bit of everything and were not disappointed. The olives were astringent but rich as a result of the soft and slightly rich filling. The same was for the zucchini flowers which were expertly cooked and filled with a delicate but confidently flavoured filling. The squid was possibly the most tender squid I have eaten, expertly grilled with and served with a mayonnaise based sauce and a zesty rocquette salad. The prawns were lovely wrapped in the salty and porky speck whose fat also added a nice mouthfeel which also tied in nicely with the bean salad accompaniment. Finally the arancini were exceptionally flavoured and decadently stuffed with the provolone cheese and served with an exquisitely flavoured tomato sauce which made this particular starter the winner for me.

Palate ‘cleanser’: Lemon Sorbet

About as perfect as you could ask. Light, acidic and fluffy, presumably due to the use of egg white it made a nice transition to our main meals. Note the interesting bowl and spoon combination.

Anatra Arrosto con Salsa di Frangelico: Balsamic Roasted Duck Breast with Soft Polenta and Frangelico Glaze

A lovely dish where the fattiness of the duck was countered by the acidity of the Balsamic and Frangelico providing body to provide a fully balanced dish. The polenta was soft and unctuous.

Bisteconne di Maiale con Broccolini: 300gm Pork Rib Eye with Pear Mustard Fruit, Broccolini, Tossed in Roasted Garlic, Mandarin and Chilli

This was no ordinary pork chop and my father who ordered it, described it as the best piece of pork he had eaten in years. This statement should not be taken lightly as it comes from an individual for whom pork is sacred amongst all meats (Hungarian background). Also, as a result of working in the restaurant and meat industries for longer than I have been alive, he truly knows his stuff when it comes to meat and his judgment is highly considered on such matters. Upon trying it, I had to agree, it was supremely tender and did not suffer the dryness one might typically attribute to such dishes. The flavour combination was sublime too with an intensely flavoured jus that extended the flavour and quality of the meat. The broccolini was perfectly cooked.

Linguine alla Pescatora: Thin Flat Pasta, ‘Little Tongues’ of South Australian Shellfish, Whitefish, Garlic, Chilli and Extra Virgin Olive Oil

Nicely cooked and well presented, this dish was a hit with my dining companion with both the pasta and seafood being well cooked and not as is so often the case overdone. The garlic and chilli provided character whilst the extra virgin provided body to support the dish.

Garganelli al Ragu di Salsiccia e Lambrusco: Traditionally made Short Tube Pasta with Ragu of Pork, Fennel and Chilli Sausage and Persian Lentils slow cooked in Lambrusco Wine

Gutsy, rich and filling, this dish for me had it all with the sausage providing rich spicy notes which accented the tomato and red wine sauce which with the lentils provided a big flavour to the well cooked pasta. Served with a glass of Barossa shiraz this was the perfect winter warmer.

Vistorta: Rich and Moist Venetian Chocolate and Hazelnut Cake with Warm Chocolate Sauce and Amerena Cherries with a Caramelised Fig and Almond Gelato

This was a truly adult version of a chocolate cake. Not excessively sweet and made with good quality cocoa it had just the right about of bitterness and the hazelnut served to loosen the cake and lift the quality of the dish as a whole. The Amerena cherries were sour and soaked in booze and the gelato provided additional sweetness to the dish.

Budino: Warm Individual Spiced Citrus Pudding with Raisins steeped in Golden Rum and White Chocolate Gelato

This was the pick of the desserts for me. Warm and soft, it was the perfect sweet dish for this slightly cooler day. Accompanied by the White Chocolate Gelato it more than earned the ‘naughty but nice’ dish of the the day title.

Overall, this was a great meal and as a family, we all had a wonderful time. The food was exceptional and the decor and interior funky and cool with a slightly retro feel to it. Whilst the service was attentive and friendly, there was a slight tendency to rush the orders and to clear the tables but it certainly was not a deal breaker. I can most happily recommend Assaggio to anyone in the same way it came highly recommended to me. Whilst not cheap, the question then becomes whether or not there was value and in our collective opinion, it was provided in bundles. We will certainly visit again.

17/20

Assaggio
92-94 King William Road
Hyde Park
SA 5061

PH: +61 (0)8 8272 4748
FAX: +61 (0)8 83571545

Email: service@assaggio.com.au
Web: www.assaggio.com.au

When someone comes to me bearing scones and jam, my thoughts immediately go back to my days as a student in the UK. Happy days where I met my wife to be before returning back to Australia to a career in the food industry.

But these scones came with a little message about an upcoming dinner as part of Tasting Australia 2012. A star studded lineup of chefs will be producing a wondrous lineup of the Best of British Foods.

InterContinental Adelaide (ICA) is bringing the ‘Best of British’ to South Australia as a part of Tasting Australia 2012, in a magnificent culinary event on Monday April 30.
The hotel expects more than 350 guests will turn out to experience a decadent menu of British delicacies, with part proceeds of the night going towards preparing and sending Australian athletes to the London 2012 Olympic Games.

ICA General Manager James Allen said InterContinental Adelaide was looking forward to taking part in a number of Tasting Australia initiatives in 2012 and the opportunity to support Aussie athletes. “We (ICA) are proud to be the official hotel of Tasting Australia and more specifically hosting the high calibre ‘Best of British’ event. “It is going to be a fantastic evening featuring some of the best in the business including UK Chef of the year Mark Hix who will wow guests with his culinary talents. Being able to support our athletes in their preparation for London is a terrific added bonus,” he said.

The line up for the ‘Best of British’ will also feature:

Mark Hix – UK restaurateur and multi-award winning chef. Owner of Hix Oyster and Chop House in Smithfield
Simon Bryant – One half of ABC television’s The Cook and the Chef.
Matthew Kemp – Owner of gastro-pub Montpelier Public House and formerly of Sydney’s restaurant Balzac.
Jeremy Strode – Owner of Bistrode in Surry Hills and his new establishment Bistrode CBD.

Guests can expect a seven course extravaganza including British favourites such as Steak and Kidney pie, Smoked Highland Chowder, Steamed Sussex pudding, a gourmet selection of English chesses seleceted by cheese guru Will Studd, accompanied by pre-dinner KI Spirits Gin cocktails and a fabulous array of South Australian wine.

InterContinental Adelaide has also brought an official London Cab into Adelaide to capture a genuine ‘Best of British’ experience for guests and also for Tasting Australia dignitaries. “From the moment guests arrive they’ll feel like they’re in London with the hotel taking take on a distinctively British air as we celebrate Tasting Australia,” James Allen said.

To purchase tickets to the Best of British evening please contact 8238 2402.

Best of British Menu

Canapé Intercontinental
Steak and kidney pie
Smoked highland chowder

Appetiser by Matt Kemp
Salad of pickled Normanville calves tongue with mustard greens, celeriac and Adelaide Hills apples
Entrée by Jeremy Strode
Smoked Gippsland Gold short fin eel with kipfler potato and Barossa valley speck

Main by Mark Hix
Kangaroo Island Lamb cutlets “Reform”

Will Studd’s Cheese Selection
Cashel Blue – Ireland
Highland Blue – Scotland
Colston Basset Stilton – England

Dessert By Simon Bryant
Steamed Sussex pudding with Outback Pride lemon aspen Ice cream

To purchase tickets to the Best of British evening please contact 8238 2402.

Who doesn’t love receiving gift’s on Valentines Day? I can state for the record that I don’t mind at all. I was somewhat perplexed however when this turned up at my office on the day in question after my wife and daughter had both given me their Valentines Day gifts. It was however a gift of love that in this case demonstrates the love of its maker for the quality of its ingredients.

This bar of chocoMe Dark Chocolate was covered in exquisite Rasberry, Pistachio and Pink Pepper and is part of a personalised range of chocolates that are being produced here in South Australia.

chocoMe was established by Andrea Simko in Adelaide with the audacious idea to create perfectly flavored chocolates. Since “perfect” means a different taste combination for everyone, chocoMe can produce more than 60 million possible chocolate combinations. They use three different chocolate bases for their bars, all three purchased from Callebaut, the world’s leading manufacturer of premium quality chocolates:

- Fortina Finest Selection dark chocolate with 65.1 % cocoa content, a blend of Ecuador Arriba and Asian red cocoa
- Milk chocolate made of Ecuador Arriba beans with 39 % cocoa content
- White chocolate rich in Bourbon Vanilla with a 100% cocoa butter content

chocoMe chocolate bars can be combined with 80 different toppings (including a variety of organic toppings) – purchased predominantly from Australian growers and producers, with some imported ingredients.

Ingredients Combinations can include:

Freeze-dried and dried fruits such as strawberries, rasberries, cranberries, mango, goji or banana
Oily nuts such as macadamias, pecans or almonds
Edible flower petals like lilac or violet
Exclusive spices that enhance the taste of chocolate like ginger, coriander, chilli or cardamom
Fancy toppings such as genuine 23 karat edible gold, sea salt with red wine or crispy caramel

Up to five different toppings can be placed on each chocolate bar, which ultimately offers about 60 million possible combinations. With each bar of chocolate being handmade means you are getting a quality product that is personalised to your liking.

You can find chocoMe here: http://www.chocome.com.au/ and you can also buy from selected stockists such as The National Wine Centre, Mercato, Icons Store SA (Adelaide Airport). A number of other stockists can be found on their website.

Any queries can be forwarded to Andrea at: chocome@chocome.com.au

Applications open for Electrolux Appetite for Excellence 2012 on Monday, 20 February.

The ultimate national competition for young hospitality professionals, the awards have garnered firm support from Australia’s culinary heavyweights with a highly acclaimed panel of judges, supporters and mentors including Peter Gilmore, Chris Taylor, Christine Manfield, Guy Grossi, Philip Johnson, Mark Best, and Luke Mangan.

Searching Australia for emerging talent within the restaurant and catering industry, Electrolux Appetite for Excellence is more than an awards program, it can change lives. Drawing on the experience and skills of the judges, the program inspires and supports industry leaders through unique education and career opportunities.

“From excelling in the field of hospitality service, to cooking in some of the world’s best kitchens, our past finalists and winners are great examples of what this awards program and its associated learning opportunities provide. Supported by the country’s best chefs, restaurateurs and front of house experts, Electrolux Appetite for Excellence is the pre-eminent industry awards nurturing and encouraging Australia’s young talent for the future,” said co-founder and judge Luke Mangan.

A snapshot of past finalists- where they are now:

Young Chefs
• 2008 winner Ben Devlin (QLD) is head chef at Brisbane’s Esquire fresh from his year long stint at the world’s number one restaurant, Noma.
• 2009 winner Matt Dempsey (VIC) has just opened his own restaurant Gladioli in Geelong after a stage at Heston Blumenthal’s Fat Duck and Brett Graham’s The Ledbury, London.
• 2009 runner up Ayhan Erkoc (SA) now owns Celsius restaurant in Adelaide where he sources fruit and vegetables grown on his family’s farm.
• 2010 runner up Danika Heslop (NSW) moved from Quay to be pastry chef at Restaurant Bagatelle, Oslo and plans to return to Australia mid-year.
• 2011 winner Richard Ousby (NSW) continues to be a vital part of the Quay team and is preparing for his trip to Venice, Italy where he will represent Australia against 10 other chefs from around the world.

Young Waiters
• 2008 winner Leanne Altmann (VIC) is Assistant Sommelier at Melbourne’s Cutler & Co and has begun a stewardship to become an Australian cheese judge.
• 2009 finalist Mark Reginato is managing Est Pizzeria in Adelaide and expanding his boutique wine distribution, Connect Vines which focuses on organic wines, into Melbourne
• 2011 winner James Sexton has moved from Sepia to take up the position of Floor Manager at Oscillate Wildly (Newtown).

“Electrolux is very proud to continue the support of Appetite for Excellence. The awards highlight the importance of nurturing our young chefs, waiters and restaurateurs and provide opportunities for them to excel and have their achievements recognised,” said John Brown for Electrolux Home Products.

Application forms and details are available online at appetiteforexcellence.com
Facebook: facebook.com/appetiteforexcellence
Twitter: @Appetite4Xlence

AWARDS INFORMATION
Lucrative Prizes for Young Talent:
The Electrolux Australian Young Chef and Electrolux Australian Young Waiter Winner prize package includes:
• Sanpellegrino offers the Electrolux Australian Young Chef and Electrolux Young Waiter winners a once in a lifetime experience networking with Michelin star chefs; traveling to participate in prestigious events and learn about the source of the world’s most renowned mineral waters ­ S.Pellegrino and Acqua Panna in 2013
• Return overseas flights courtesy of Virgin Australia to participate in two weeks work experience at a world leading restaurant overseas
• $3,000 cash to assist with travel & overseas work experience expenses
• The highly-acclaimed title and an accompanying trophy
• Electrolux will provide the establishments of the winners with a selection of premium domestic kitchen appliances of their choice to the value of $5,000 RRP

The Electrolux Australian Young Restaurateur winner prize package offers:
• A unique opportunity from Sanpellegrino with an all-expenses paid trip to London to attend “The S.Pellegrino Worlds 50 Best Restaurants Awards” in 2013
• Return overseas flights courtesy of Virgin Australia to attend ”The S.Pellegrino World’s 50 Best Restaurants Awards”
• $8,000 cash to be invested in their business under the guidance of the panel
• Electrolux will provide the establishment of the winner with a selection of premium domestic kitchen appliances of their choice to the value of $5,000 RRP

KEY DATES
Entries open 20 February 2012
Applications close 15 April 2012
The S.Pellegrino World’s 50 Best Restaurants Awards 30 April 2012
Attended by 2011 Young Restaurateur winner Clint Hillery
The S.Pellegrino Cooking Cup, Venice Italy 23 June 2012
Attended by 2011 Young Chef & Waiter winners Richard Ousby & James Sexton
Awards Presentation Event 20 August 2012

THE JUDGES
The Electrolux Appetite for Excellence is supported by some of Australia’s most respected chefs and food industry leaders.

Electrolux Young Chef Judges:
Anthony Musarra The Stokehouse, Melbourne & Brisbane
Bethany Finn Urban Bistro, Adelaide
Chris Taylor Fraser’s, Perth
David Rayner Thomas Corner, Noosaville
Fiona Hoskin Branch Manager Tasmania, Thermomix
Guy Grossi Grossi Florentino; Merchant OV Rialto; Mirka at Tolarno, Melbourne; Grossi Trattoria, Bangkok
Luke Mangan glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt/World Wine Bar, Tokyo; Salt grill, Singapore; Salt grill, P&O Cruises
Lyndey Milan Food and Wine Communicator
Peter Doyle est, Sydney
Peter Gilmore Quay, Sydney
Philip Johnson
Warren Turnbull ecco bistro; ecco bar, Brisbane
Assiette; District Dining, Sydney; District Dining; Mexico, Auckland;

Electrolux Young Waiter Judges:
Georgia North Becasse; Etch Dining; Quarter Twenty One; Le Grande Café; Charlie & Co., Sydney
Lisa van Haandel Carousel; Longrain, Melbourne
The Beach Hotel, Byron.
Luke Stringer
Sam Christie Hamptons Home Living, Brisbane
Longrain Sydney; Longrain Melbourne
Simon Denton
Simon Hill Izakaya Den, Melbourne
Bar Alto; Ortiga, Brisbane

Electrolux Young Restaurateur Judges:
Christine Manfield Universal, Sydney
Lucy Allon Co-founder of Electrolux Appetite for Excellence;
Luke Mangan glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt/World Wine Bar, Tokyo; Salt grill, Singapore; Salt grill, P&O Cruises
Mark Best Marque Restaurant, Sydney; The Pei Modern, Melbourne

Note: judging panel is subject to change

PARTNERS
Naming Rights: Electrolux
Principal Partners: Sanpellegrino and Acqua Panna
Official Airline: Virgin Australia
Supporting Partners: Australian Pork Limited, Dairy Australia, Fisheries Research & Development Corporation, Horticulture Australia Limited, Meat & Livestock Australia
Media Partners: foodService; wine.food.hotel; taste.com
Event Partners: Fraser & Hughes

Qantas’ commitment to excellence in wine service has resulted in six top awards at the internationally prestigious Cellar in the Sky Awards, held recently in London.

This was the news I was given whilst attending what at first appeared to be a ‘mystery’ invitation to lunch at Press in Adelaide recently.

Upon arrival, I was greeted by Lauren Blank of Qantas Corporate Communications and a most wonderful glass of 1999 Tattinger vintage Champagne, normally reserved for Qantas first class passengers. What I was most interested to learn after being introduced to winemakers Tom Carson and Stephen Pannell is that Qantas is a major buyer of wine in Australia and that apart from being given free reign with regards to choice of wine for Qantas passengers, that there is a wide selection of high quality Australian wines on show to passengers giving Australia’s national airline the unique ability to showcase Australian wines to domestic and international travellers often before they have even set foot in Australia.

Qantas has scooped the pool with a number of awards, including Best First Class Cellar and Best Business Class Cellar for the second year running. Qantas has also won the award for consistency of wines across the First and Business Class Cellars and Best Presented Wine list.

In the individual wine categories, Qantas won Best Business Class Red for Mount Langi Ghiran Cliff Edge Shiraz 2008 and Best First Class Sparkling Wine for Comtes de Champagne Taittinger 1999. The Qantas wine program is led by an expert panel of wine industry judges and respected winemakers, Tom Carson (Yabby Lake), Vanya Cullen (Cullen Wines) and Stephen Pannell (S.C. Pannell).

Stephen Pannel

The program showcases the diversity and quality of the Australian wine industry and the Qantas list is one of the world’s most prestigious with over 250 specially selected local wines. Qantas Executive Manager Customer Experience, Alison Webster said the Qantas Wine Panel continue to deliver an exceptional cellar for Qantas customers. “The Qantas Wine Panel ensures the best selection of Australian wines is delivered to Qantas customers in their seat. We pride ourselves on developing a selection of wines, from the latest wines made by boutique winemakers to the iconic drops that form the very base of Australia’s great winemaking legacy,” Ms Webster said. “Qantas also goes to exceptional lengths to ensure customers are provided with detailed information about what they are drinking through our Sommeliers in the Sky cabin crew training program, in which cabin crew are trained extensively in all aspects of wine service. “It is becoming an increasingly competitive industry however Qantas is continuing to shine by showcasing the best Australia has to offer.”

Qantas invests over $25 million dollars in the Australian Wine industry every year through the Qantas Wine Program. In 2005, Qantas became the first airline to be awarded both the Cellars in the Sky Best First Class and Business Class Wine Lists and has continued to win awards, also collecting six awards in 2011. The Cellars in the Sky Awards have been running since 1985. The internationally esteemed competition recognises the best red, white, sparkling and fortified and dessert wine served in the air.

Photos courtesy of Qantas Corporate Communications.

This might just be one of my favourite desserts of all time and one of 2 or 3 desserts I ask for on my birthday when my mother asks the usual question, ‘What do you want for your birthday?’. This year it was the trusty Pavlova’s turn to be wheeled out. In this case, it was a ‘whopper’ made with 6 egg whites which makes a pavlova big enough to feed 8.

I really hope you try and enjoy this wonderful foodologist family recipe!!

Ingredients
6 egg whites
2 cups castor sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence

For cream
1 pint whipping cream
4-6 teaspoons icing sugar
1 teaspoon vanilla essence

For topping:
1 punnet Sliced strawberries
1 Mango sliced
1 punnet fresh raspberries
1 punnet fresh blueberries
2 passion fruit
2 kiwi fruit sliced

Method
Using an electric mixer , whisk the egg whites until stiff. Slowly add the icing sugar, 1 teaspoon at a time, beating to dissolve each teaspoon. Add the cornflour with the last spoon of sugar and finally fold in the vinegar and vanilla essence. Heat the oven to 120 degrees centigrade. On a piece of baking paper, draw a large circle, approximately 8 or 9 inches in diameter and sprinkle the paper with a little cornflour. Spread the meringue and shape with edges slightly higher than the centre (like a gooey pie case). Place in the oven for 1.5 to 2 hours until crisp and no signs of moisture on the outside. Turn off the oven and open the door to let it cool before removing the meringue case and then remove the paper.

For the filling, whip the cream and add the sugar and vanilla essence ensuring not to over whip the cream. Put cream into the shell and artfully arrange the cut fruit on top.

The Silver Spoon: new edition

Phaidon Press reissues Italy’s most successful cookery book in November

Italy’s best-selling cookery bible, The Silver Spoon, took the world by storm in 2005 when it was published in English for the first time by celebrated publishers Phaidon Press, selling over one million copies worldwide.

Now available in 12 languages, The Silver Spoon will be launched in a new revised edition in November 2011, and promises to set alight the nation’s taste buds for authentic, home-cooked Italian food.

Pizza Napoletana

Featuring a gorgeous red cover, the new edition of The Silver Spoon includes 400 stunning new photographs as well as new introductory material, such as how to compose a traditional Italian meal, how to set an Italian table and typical food traditions of different regions. It also contains a section with original menus from the 15 most famous Italian chefs of the last 50 years. Additionally, it includes menus from Italian celebrity chefs working in Australia, including Stefano Manfredi, Karen Martini and Stefano de Pieri.

The Silver Spoon or Il Cucchiaio d’Argento as it is known in Italy, was first published in 1950 when a group of cooking experts were commissioned to collect hundreds of traditional Italian recipes from different regions, making them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, while at the same time preserving the memory of traditional recipes for future generations.

Roman Saltimbocca

Like its previous versions the new revised edition is presented in a simple and user-friendly format that makes it both accessible and a pleasure to read. With over 2,000 recipes, all of which have been fully revised and updated for modern kitchens, The Silver Spoon is the definitive book on Italian cooking and stands alongside other culinary classics such as The Joy of Cooking and Larousse Gastronomique. Now with its exciting new additions, the new and updated edition will ensure that it remains a kitchen staple for years to come.

Grilled Stuffed Squid

Chef Endorsements:

Stefano de Pieri:
‘The Silver Spoon is an Italian classic that you can never get enough of, it represents the soul of Italian cookery’.

Stefano Manfredi:
‘Every cook who loves Italian food should have Il Cucchiaio d’Argento in their library. Not only is it indispensable as a recipe reference, but also as a source of inspiration’.

Giorgio Locatelli:
‘Throughout the years, I have seen chefs in many different kitchens refer to all types of cookery books. But Il cucchiaio d’argento is the only book that made it to my Mum’s kitchen. Most Italians consider this book their ‘Bible’ on home cookery’.

Angela Hartnett:
‘The Silver Spoon was the first Italian cookery book I ever bought. It is an excellent reference for classical Italian recipes and I’m delighted that at last it is being translated into English’.

Gordon Ramsay:
‘The Silver Spoon is an amazing encyclopedia of Italian food – comprehensive and inspiring’.

Gennaro Contaldo:
‘It’s my kitchen bible – I’ve had a copy for as long as I can remember’.

Tiramisu

from the book The Silver Spoon (new edition) 2011
$59.95
Phaidon Press

Photographs by Edward Park and courtesy of Phaidon Press

Sick of dry roast Turkey that you struggle to even swallow? This Turkey Burger uses the classic pairing of cranberries and pecans to make a burger that is fit for serving at the christmas table but which you can serve any time of the year. Just in case you are wondering about the watermark at the bottom of the image, I haven’t taken this from someone else but it is a ‘sneak preview’ for a little side project that I am working on. I will announce it in full when it is ready but couldn’t resist releasing this to both give you a sneak preview as well as a great alternative recipe for your Christmas break. I would like to wish all of you a wonderful upcoming Christmas and hope you all have happy holidays and look forward to showing you more new and wonderful ‘foodological’ stuff in the new year and beyond!

Ingredients

500g Turkey Mince
1 teaspoon (approx 6g) Salt
3 cloves Garlic (crushed)
1 teaspoon chopped fresh Thyme
1/3 cup dried Cranberries
2/3 cup real egg Mayonnaise
3 Tablespoons Wholegrain Dijon Mustard
4 Tablespoons roughly chopped Pecans
4 Hamburger Buns
Rocket (Arugula)
Sliced Tomatoes (optional)

Method

To make the burger patties, mix the turkey mince, salt, garlic, thyme together in a bowl until well mixed. Then add the cranberries and mix lightly until well combined. Lightly wet your hands and divide the mixture into 4 equal parts and roll into balls and place onto a plastic cutting board covered with a sheet of baking paper. Place another piece of baking paper on top of the balls and flatten them lightly either by hand or with a rolling pin. Place the burger patties into the fridge and chill for at least an hour. During this time, they should firm up.

To make the mayo, place the Mayonnaise, Mustard and chopped pecans into a bowl and mix well to combine. Place in the fridge until ready to use.

Grill the burgers either on a BBQ or a frying pan on a medium heat until cooked through. Grill the buns until lightly toasted and arrange the rocket (arugula), tomato (if using), mayo and patty on the bun and enjoy!

The Family Meal

I received this little present in the post a couple of weeks back and it is fair to say that I was more than a little excited. Ferran Adria is one of the most recognisable names in the highest of high class gastronomy of recent years due to his success at El Bulli, multiple winner of the World’s best restaurant awards. So when he releases a book about cooking at home for your family, you want to read it…trust me! The instructions are easy to follow and the recipes range from simple to a little more advanced and introduce a few simple versions of the more well known techniques for which he is recognised, namely those associated with the Molecular Gastronomy movement.

Easily accessible for the keen amateur, this is a great addition to your cookbook library. There’s still time to ask for one in your Christmas stocking!!!

Following is the press release from Phaidon:

Phaidon press is pleased to announce the global publication of a new cookbook from the man cited more than any other as the world’s greatest chef – The Family Meal: Home Cooking with Ferran Adrià. While Ferran Adriá is better known for his groundbreaking gastronomic creations, this highly anticipated book will, for the first time, reveal his secrets for creating simple, seasonal and delicious home cooked meals.

Cheeseburger

The Family Meal’s recipes are inspired by the ordinary meals by the staff of the legendary El Bulli, five-time recipient of the San Pellegrino World’s Best Restaurant Award. Every evening at 6pm, Ferran’s team stops what they are doing to sit down together to a three-course dinner which they call the ‘family meal’. This time of day is extremely important to Ferran, it is a moment when he and his team can pause, gather themselves and prepare for the day ahead, just as a sit down dinner in the evening is important for all families, large or small.

Bread and Garlic Soup

Ferran believes the secret of good cooking is organisation and shows us how easy it can be, with a little preparation, to create no fuss, delicious meals at home. The Family Meal presents an international repertoire ranging from Spanish to Japanese to Mexican, reflecting the staff mix of El Bulli’s ‘stagaires’. The book is arranged into 31 menus for easy to prepare three-course meals, such as Saffron Risotto with Mushrooms to start, a main of Pork Ribs with Barbecue Sauce, and a Crème Catalan to finish. Another meal begins with a Gazpacho followed by a Cheeseburger and Almond Biscuits. Some recipes involve a signature Ferran technique, like using N2O cartridges to foam a dessert, but most are decidedly simple. All of Ferran’s everyday recipes are carefully designed to provide nutritious, flavoursome and economic meals.

Mexican Style Pork

Each meal is introduced with an image of all the necessary ingredients and a timeline to ensure the recipes are made to perfection. Then, every individual recipe is relayed step-by-step with all the know-how that results from more than two decades in the world’s most innovative kitchen.

Figs with Cream

The menus also have been designed to provide tempting dishes for any occasion. Uniquely, the quantities of ingredients needed for each recipe are given in servings of 2, 6, 20 and 75.

Generously illustrated with hundreds of new, specially commissioned photographs, The Family Meal is the book by Ferran Adrià everyone has been waiting for.

from the book The Family Meal: Home Cooking with Ferran Adrià, by Ferran Adrià
$39.99
Phaidon 2011

Photographs by Francesc Guillamet and Maribel Ruiz de Erenchun and courtesy of Phaidon Press

I was recently looking up a specific brand of beef jerky that used to be available in Adelaide but that I hadn’t seen for some time (to my disappointment). To my delight, I discovered a website solely dedicated to the availability of mail order beef jerky in Australia (Internationally too??). To say that I was excited is just a bit of an understatement. Those who know me personally, know that I am a big fan of beef jerky. Anyway, www.beefjerkyoriginal.com caters specifically for a niche that I belong to and so I decided to place a little order which you can see in the picture above and in the list below.

I received one of each of the following:

Outback Tucker Beef Jerky Original
Black Market Beef Jerky
Black Market Chilli Beef Jerky
Boomerang Sweet Chilli Beef Jerky
Boomerang Teriyaki Beef Jerky
Bull Bar Beef Jerky Chilli
Bull Bar Beef Jerky Original
Cranky Creole Beef Jerky
Fresh Garlic And Onion Beef Jerky
Humpty Doo Beef Jerky
Humpty Doo Beef Jerky Chilli
Jims Jerky 200gm Drywors
Jims Jerky 30 Gram BBQ Beef Jerky
Jims Jerky 30 Gram Chilli Beef Jerky
Jims Jerky 30 Gram Garlic Beef Jerky
Jims Jerky 30 Gram Safari Flavored Beef Jerky
Jims Jerky 90 Gram BBQ Flavored Beef Jerky
Jims Jerky 90 Gram Chilli Flavored Beef Jerky
Jims Jerky 90 Gram Garlic Flavored Beef Jerky
Jims Jerky 90 Gram Piri Piri Flavored Beef Jerky
Jims Jerky 90 Gram Safari Flavored Beef Jerky
NT Original beef jerky
Road Kill Mild Jerky
Roadkill Beef Jerky
Roadkill Beef Jerky ring Burner
Roadkill Big Boy Stick 50g
Territory hot Jerky
Territory Jerky Flaming Hot

I’m not going to review them all here. This is not really the scope for a full review of every brand of beef jerky. However my favourites in order of brand are the following:

Bull Bar Jerky
Territory Jerky
Perky Jerky (Garlic)
Roadkill Jerky

I might add however that none were bad and each had its own unique flavour, texture and appeal.

However, if you are like me and you love your jerky, check out this site:

www.beefjerkyoriginal.com