In My Kitchen – April 2016

Lately we have had various ‘firsts’ in our new garden, now two years old. Starting from scratch, our fruit trees have a long way to go before we have excess amounts of fruit.

We managed to get a good first crop of figs. We are growing Brown Genoa and Brown Turkey.20160308_214259.jpgWe enjoyed them straight from the tree, caramelized with custard (as above) and our favourite, with goats cheese.

Our friends shared their white Adriatic figs with us.

20160403_204031-1.jpgQuite a different flavour but total perfection. Mmm, must plant one of these.

We had our first dragonfruit from our garden.

20160324_174033-1.jpgYes, it has grown 3 hours south of Sydney! We weren’t sure when to pick it, probably left it a fraction too long, but it was incredibly sweet.

20160324_174626-1.jpgWe are now picking our first tamarillos.

20160408_181907.jpgAfter  pureeing some to make a sauce, I’m sure there will be enough left for some type of preserve. Any suggestions?

In my kitchen was …

a Blissburger!!

20160324_124528-2.jpgAfter being here two years, I decided it was time to try the Blissburger from Pilgrims in Milton, a very popular vegetarian cafe. It is packed with tastiness with its grain patty, onion, avocado, tabbouleh and peanut sauce for starters. Yes, I am hooked.

I have disocvered a wonderful pasta on a recent trip to Sydney.

20160214_111014.jpg

Yes, it is imported, but worth it. When it is cooked, it has the texture of silk. I topped up with some supermarket pasta recently, you could certainly noticed the difference. It is carefully packaged and presented.

20160408_184027.jpgI found it at Forestway Fresh at Terry Hills. Highly recommended.

On a trip to Melbourne, a discovered a gorgeous shop at the Queen Victoria  Market.

Gewurzhaus sells herbs and spices and many other cooking needs.

20160410_100348.jpgI bought this spice for my Hot Cross Buns, a lovely product. You can buy as little as you need, for one recipe if you like. I can’t wait to visit their store in the Strand Arcade in Sydney.

Note: Has anyone travelled on the Victorian rail system from Bairnsdale to Melbourne? I wish I had taken a photo of their archaic seating, upright foam seats with metal piping frames. NOT a comfortable trip for 41/2 hours!

Thanks to Maureen who hosts In My Kitchen on her blog The Orgasmic Chef. Read her blog and many more.

 

Tamarillos

After writing about blood oranges, I thought about the other  deep crimson fruits and vegetables that I love and there is quite a few. I look forward to the tamarillo season when it begins in Autumn but there are still some available even now in Spring if you look hard, although you pay by each fruit, not by kilo!

Tamarillos are sometimes called ‘tree tomato’ and pretty easy to grow. They hang from soft woody branches and look very striking when the fruit is ripe. We used to grow them until the possums discovered them! They would jump onto the tree from above easily destroying the entire tree. Falling branches from the surrounding gum trees didn’t help either.Tamarillos have a distinctive flavour. Yesterday I saw  chef Mauro Colagreco use thin slices of the flesh in a tomato salad to add an interesting flavour to a tomato salad. I love tamarillos as a sauce. All you have to do is scoop out the flesh and puree it. Strain out the seeds and add sugar to taste.  The sauce has an exquisite colour. I then pour it over fresh ricotta, yoghurt or even white chocolate mousse!

Another great colour is the flesh of red dragonfruit.