South Coast Secrets – Narooma Oyster Festival

Tell someone you are going to Narooma and they will most likely reply “Where’s that?”. Of course, those who share the secret know that it is on the South Coast of NSW, about 5 hours drive south of Sydney.

The first sight of Narooma is when you approach the bridge over Wogonga Inlet. This photo is at a lower angle from the best view from further up the road. It  alone is worth the trip.

You won’t need an excuse to spend a few days in this beautiful seaside environment.

But, the Narooma Oyster festival is certainly an excuse to visit friends in the area. The best event of the festival, apart from eating the oysters, is the cooking demonstration program.

Local chefs as well as Julie Goodwin, demonstrated seafood dishes using mainly local produce.

Michael Stokes, a popular chef in Narooma, makes tasty food preparation look simple.

I am sure many in the audience would be keen to attempt his dish of pappardelle and seafood.

Huw Jones from Zanzibar Cafe` in Merimbula (another wonderful secret further south), created an amazing dish: Marinated yellow fin tuna, black lip abalone, squid ink consomme` and beach herbs. His restaurant is definitely on my ‘must do’ list.

Those who were fortunate to taste this dish would surely agree that it tasted amazing.

Alex Dawkins  announced that he would soon be opening a new restaurant in Ulladulla at the Habourside restaurant site. Great news for the improving food scene in that area.

He used native flat angasi oysters in his dish of oysters with nori, foam and ocean trout roe.

After the buzz of the Festival, there are plenty of ways to relax. An enjoyable walk along the boardwalk will take you to the boat ramps where fishermen clean their catch after returning from ocean fishing. Giant sting rays wait in the shallows for scraps.

For the energetic there are boat trips to Montague Island or if you want to relax there are many beaches to choose from. Hiring a tinnie is a relaxing way to explore the inlet.  Through the clear water see many of the baby fish, such as yellow fin tuna, that develop here as well as magnificent birdlife.

Narooma, well worth the effort to visit. Many more secrets to discover along the way.

In My Kitchen – January 2013

In my kitchen is. . .

a collection of goodies. Every year around Christmas time I like to buy some foodie treats, usually from an international purveyor. This year I went to Dick Smith’s General Store. No, he doesn’t sell computer bits and pieces, his store is stocked with  products sourced from around Australia. This photo is just a sample of a variety of food treats that I brought home.

The Pink Lake salt is from Victoria, the dried muscatels from South Australia and the peppercorns from Queensland. I can think of many uses for the delicious toffee apple syrup produced in Port Macquarie, NSW. The shop is well worth a visit or you can order online.

In my kitchen is . . .

some Australian buffalo mozzarella.

I was surprised to find it at a local market. It is produced in Northern New South Wales. One less import to buy. It goes perfectly with summer tomatoes.

In my kitchen has been a lot of cheese after attending a cheesemaking course.

These camembert were a joint effort with a friend. They have grown their white mould and are waiting to be wrapped in foil and then to rest in the fridge. For amateur cheesemakers, I think they taste pretty good.

I love making mascarpone and quark and prefer them to the shop bought products.

These mascarpone and mango tarts were so quick and simple. I used supermarket baskets and finished with some passionfruit syrup.

How easy is it to make your own yoghurt? I always thought it couldn’t be true but it is AND it tastes great AND is so cheap!

Here I have my homemade yoghurt smothered in tree ripened apricot sauce in a pretty new bowl. The apricots were from my friend’s tree. The flavour of the fruit is unbelievable. Just look at the colour of the sauce. I won’t be able to eat a shop bought apricot again, they are tasteless.

Move over duck a l’orange for now there is duck a l’abricot.

I used the same apricots as the base, to make the sauce for these duck breasts.

If you would like to see what other bloggers are doing in their kitchen, check out

Fig Jam and Lime Cordial where Celia has them listed.

Prawns with Pernod Sauce

Do you have a bottle of Pernod in the back of you cupboard? I  used Pernod to make licorice ice cream once, but otherwise the bottle sat in the cupboard for a long time. Then  I found this Pernod sauce recipe.

I was watching one of those morning shows (for some reason), when I saw this dish being prepared. It was a quick segment, making the recipe even more appealing. I jotted down the ingredients as best I could.

Prawns in Pernod Sauce

400 gms fresh green prawns

1/2 onion, chopped

1 garlic clove, crushed

butter

1tsp curry powder

juice of 4 oranges (I like to use blood oranges when in season)

150mls cream

50mls Pernod

chopped parsley

2 tomatoes, finely diced

1 lemon

Prepare prawns to cook, barbequed or sauteed. Marinate with garlic, chilli, lemon zest and olive oil.

Fry onion and garlic in butter.

Add curry powder and cook for 1 minute.

Pour in Pernod and flambe for 30 seconds.

Add strained orange juice to put out the flames.

Simmer for 2 minutes then add cream.

Add fresh tomato and parsley and gently heat through.

Serve with barbequed prawns or stir in sauteed prawns.

In My Kitchen – October 2012

In my kitchen is  . . .

some tamarillo paste, made by my friend with an excess of tamarillos, very nice.

I made tamarillo sorbet.

The flavour is quite strong. It is better served with some vanilla ice cream to soften the tartness of the tamarillos.

On a recent trip to Broome WA, I found some interesting items at the Courthouse markets.

I brought back some coffee.

I was attracted by the boab label as I love boab trees. The coffee itself is beautiful, the blend is Mintaka. I love smelling the beans whenever I open the pantry.

I found some other goodies, made by the folks  from Wallis Mangoes, at the same markets.

The rosella vinegar has an interesting flavour.

I love the pickled papaya. It works well with an Asian salad adding a bit of crunch to the leaves and herbs.

The Mango Sauce is made from locally grown mangoes, yum!

In my kitchen are . . .

some superfoods.

Gubinge, also known as Kakadu plum is harvested in the Broome region and made into a powder high in Vitamin C. The aboriginal producers have an interesting website.

Maqui is a superfood from Patagonia. Also in a powder form, it has a fabulous colour. I love having it with yoghurt or giving  porridge a wow factor.  It will be fun experimenting with the colour. It is available from Loving Earth who have an amazing range of products.

In my kitchen is . . .

a homemade Chicken Kiev perfectly cooked by the BW.

In my kitchen is . . .

this wonderful bunch of native flowers.

No, not from my garden but from a lovely grevillia garden that gets plenty of sun!

Read lots more “In My Kitchen” posts from other bloggers at Celia’s.

International Scone Week

I am a traditional girl, when it comes to scones. I only ever make the one recipe.  Any attempt at a new recipe doesn’t seem to excite anyone so I just stick to the reliable one.

Who can resist a lovely fresh scone still warm from the oven? All good intentions  seem to disappear. And why not? We deserve treats now and again.

Scones are great to share with friends or family. They make guests feel welcomed. Sharing and eating them with a cuppa is a great time for conversation.

Scones have been a tradition at our family gatherings with fond memories of those shared years ago.

The recipe I use is a very old one adapted from “The Commonsense Cookery Book” printed well before the ‘food revolution’.

Scones

2 cups self-raising flour

1/4 tsp salt

50 gms butter

1 cup milk

( Use fresh flour for the best results.)

Pre-heat oven to 200c fan forced, a little higher for other ovens.

Grease and lightly flour a shallow, round cake tin. (The scones will rise better when close together.)

Sift flour and salt together.

Rub butter into flour with fingertips.

Pour in most of the milk (3/4)  and mix lightly. Add a little more milk if mixture is too dry. Keep some of the milk to glaze scones. Avoid making the batter too wet.

Place on a floured  board and dust lightly with flour if too wet.

Knead lightly and quickly.

Roll very gently only a couple of times to achieve a uniform thickness, 2-3cms.

Use a round cutter to cut scones.

Lightly brush with remaining milk.

Place in pan close together but not squashed.

Cook without delay about 10 mins.

Turn out onto a wire rack, cover with a tea towel after cooling for a few minutes.

Enjoy!

Check out more scones at Celia’s blog.

In My Kitchen – July 2012

In my kitchen is . . .

some green sencha tea.

This tea is grown in North East Victoria and produced by Perfect South. It has a lovely aroma and compares very well with my favourite Japanese sencha.

In my kitchen is . . .

a Japanese sweet.

I bought it from a Japanese bakery. It is a Sakura mochi, sticky rice filled with red bean paste and wrapped with a cherry blossom leaf. The leaf had a gorgeous scent. It was the perfect accompaniment to my green tea.

In my kitchen is . . .

this apple cider vinegar.

It has a wonderful aroma and taste. I used it when I made the following dish. I thought the dish deserved something more flavourful than a supermarket variety. I’m sure it will get plenty of use.

In my kitchen is . . .

A Fish Stew from Dieppe (marmite Dieppoise).

It is a Gabriel Gate recipe from his segment, Taste le Tour on theTour de France. I originally started watching the Tour,a few years ago, for the scenery, then Gabriel’s short food presentations had my attention. Now that I have a better understanding of the race itself, the cycling has me hooked as well.

Oh and, the dish was delicious!

In my kitchen is . . .

a fresh supply of Kashmiri chillies.

I use these when making curries and other Asian dishes. I love their rich flavour.

In my kitchen are . . .

two different types of balsamic vinegar.

The Giuseppe Giusti is my favourite. It is so luscious and of a perfect consistency. I usually save it for special dishes to make it last longer but now I have found a local supplier so I can use it more often.

The other vinegar is part of a dozen I bought very cheaply. It is very acidic so I find I am not using it at all. Maybe I should try reducing it or do some pickling with it. Do you have any suggestions?

Don’t forget to check out Celia’s blog to see the growing list of other bloggers who are inviting you into their kitchens.

Passionfruit and Cherry Pudding

This pudding is a family winter favourite. The passionfruit and the cherries go perfectly together and the smell of it cooking is divine.

The pudding is similar to clafouti but lighter in texture. I find if I mix the egg mixture well, the pudding puffs up better. I usually use frozen cherries but canned work as well. It also works with raspberries and I have used peaches. In Sydney we are lucky to have passionfruit  available most of the year. If not I am fortunate to have frozen pulp available locally, from Frozberries or I substitute orange juice.

I have been making this recipe, by Lynne Mullins, for some years after keeping a page out of an old magazine. I have found the recipe online but I will include the ingredients as the measurements don’t seem to appear very well .

Passionfruit and Cherry Pudding

1/2 cup passionfruit pulp (about 6 passionfruit)

30g sifted plain flour

1/2 teaspoon baking powder

60g caster sugar

4 eggs

1 cup milk

500g pitted cherries

The online recipe is here.

There are plenty of passionfruit around at the moment so give it a try, especially on a cold rainy night.

A Curry for a Cold

GINGER CHICKEN

This curry is just the dish when you are feeling low with the flu or a cold with not much in the way of an appetite.  Not only does it have copious amounts of cold fighting ingredients, it clears the head and awakens the suffering taste buds.

This recipe is from Ajoy Joshi of Nilgiri’s restaurant in St Leonards and is available on his website.

I halved the recipe and this time used chicken thigh fillets instead of chicken pieces. The recipe is here – ginger chicken.

I used:

100ml vegetable oil

2 sprigs of curry leaves

250 g onions, ground to a paste

2 tsps salt

50 g garlic paste

125 g ginger paste

80g fresh red chillies, ground to a paste

(The recipe calls for 100g, I used what I had available.)

250g tomato ketchup

500g chicken thigh fillets

It might seem like a lot of burning ingredients with the onions, garlic and chilli but everything works well together. I wouldn’t say it was very hot, try it first before you adjust the amount of chillis.

The addition of tomato ketchup is unexpected. Don’t add the total amount at once, just as much as you think is necessary. It makes a lovely rich sauce and seems to soften the other ingredients.

After this curry, you may still have a cold but you will feel a whole lot better.

Try more of Ajoy’s recipes, they are wonderful.

In My Kitchen – June 2012

In my kitchen are . . .

some tamarillos generously given to me by a friend to play with. More of them another time.

In my kitchen are. . .

these pieces of family memorabilia. They are commemorative plates of the Queen’s tour of Australia in 1954. I thought it was an appropriate time to give them a dust off!

In my kitchen are . . .

these ‘Jubilee’ eggs (Heston’s scotch eggs)! What a great achievement by the BW, too fiddly for me to attempt.

In my kitchen is . . .

a small jar of Australian saffron, grown by Capertee Valley Saffron near Mudgee, NSW. I found it at a local growers’ market. I am saving it for something special. Aren’t the colours incredible?

In my kitchen are . . .

these tea towels that I found at the back of my cupboard. I must have decided that they were too nice to use. Time to go in the tea towel drawer.

In my kitchen is . . .

this book by Charlotte Wood which I am enjoying reading. I love her simple, no fuss ideas. I am trying out her suggestion for pomegranate honey.

In my kitchen is . . .

a curry leaf plant, finally. I have been on the lookout for one for ages. It will be staying in a pot as apparently they grow quite rampart. I first started using fresh curry leaves when I made Celia’s lemon rice. I am now hooked and use them whenever I can get fresh ones. Do you have a rampart curry leaf plant near you? Maybe we could start a curry leaf register so that people could have a fresh supply available, ha ha.

Check out Celia’s great recipes and many more posts for In my kitchen in June, at her blog here.

In My Kitchen – April 2012

In my kitchen are some . .  .

Orange apples brought home from a recent trip.

In my kitchen is  ….

an apple pie made with the Orange apples. The apples melted away, just the way I like them.

In my kitchen is . . .

a jar of breakfast prunes and a bottle of plum finishing vinegar. I am looking forward to having the prunes with some bircher museli and of course I love anything made from blood plums.

In my kitchen is . . .

a bowl of limes from our garden. It is not the ideal environment here but these lime trees have managed to survive in pots. We have a Tahitian lime (smooth green), a Kaffir lime (krinkly green), finger limes (long ones) and a hybrid Australian bush lime (yellow).

In my kitchen is  . . .

a Busted Bunny from Koko Black. He didn’t survive the security scanner at Melbourne airport!

I hope you have all had a HAPPY EASTER DAY!

If you would like to see some more “In My Kitchen” posts, go to Celia’s blog and you will find the links. Have fun.