The Caffeine Bug
I must admit, coffee has always been an integral part of my life,though never really wanted to admit just how much. With a recent purchase of a Nespresso “pod” machine, I have a new found love for coffee- though I think it’s more to do with how many Flavours there are available in those little pouches of punch.
Whilst only weeks old and the novelty wearing off, I still need my morning starter of a long black and for the first time in my life will actually admit to now enjoying a decaf before going to bed.
If you actually spend a few minutes to think how far the coffee world has come in just 10 years, you would realize that instant coffee is probably struggling to keep its place on the super market shelves and is being overtaken by innovation and the expansion of what I’m sure is a saturated market place of choice and machine styles.
I do however still find it amazing that you can buy a coffee machine with virtually any budget and coffee Flavours to suit.
Would love to hear your recent coffee adventures!
Cold Pressed Olive Oil
When I first met John and Mary I must say- it was an overwhelming welcome from both sides- they had the passion and belief in their products and I was soon convinced by them and then by the undoubtedly crisp Flavours from within their oils and olive products!
Back to the oil- they have recently released a cold pressed olive oil and don’t question my authority on this topic, rather- grab a large refillable bottle that you want to overflow with this honey nectar and start looking for some high quality, flavour packed recipes that will blow your mind once combined!
Whilst your there, ask about their Cholli, their tapenade and their punchy infused oils- you won’t regret it!
Local Figs
You know what’s amazing? It’s the idea behind knowing that the Bundaberg region is very fortunate to be home to not only local, but bloody brilliant fresh figs. After a recent trip to Regional Flavours in Brisbane, south bank- I was pleasantly surprised to see such plump, scented and again surprisingly out of season Figs.
And now knowing that I can buy these in my own back yard- so to speak, it’s almost impossible to get away from the family expectations of glazed fig Creme patisserie tarts.
Call into their Alloway farm and ask for a tray of their best! Tell em Bundy Pride sent you!
Food For Fork is an official member of Bundy Pride
After recently attending the launch of the Bundy Pride initiative to the Bundaberg Regional Business community, it was fast made apparent that this program is more then just about a website, it is about a culture within a community, it highlights the best of the best produce and focusses on innovation within the manufacturing industry and all that support the program that fall outside of these two main categories.
Bundy Pride for us is truly focussing on local ingredients, sharing with other residents the best place to buy high qulaity produce and often at very affordable prices with the excessive mark ups that we are used to paying at the major super markets.
“Bundy Pride” is just that in a nut shell- supplying good quality, consistantly and being innovative in all that you do.
For more information about the program, look up www.bundypride.com.au
Culinary Tourism in our Region
Im sure if you ask any locals in our region “Do you enjoy living here and do you enjoy food”, they will all be more than happy to share their favourite restaurant, their preferred place to buy their fresh fruit and veg and the likes.
Well what we would like to do is to roll this all into one for not only this regions locals, but for those of you that have travelled to the Bundaberg Region and are looking for an easy, low skill, affordable experience that you can eat at the end of the day!!
Food For Fork cooking classes are offering all of the participants the opportunity to realise how much produce is actually grown in the region, we share hints and tips as to the best places to source these local ingredients and we are working in conjunction with the Bundy Pride initiative to be a part of any food launch that we have, to help showcase our region to the outside world with matching ingredients to cooking techniques, including off shore ventures for exporting. All very exciting.
For more information on Bundy Pride, check out: www.bundypride.com.au and register your interest to support it as a business and see just how much we can all benefit from working together to showcase the Bundaberg Region!!
Prawn and Chorizo Salad
This is an easy BBQ classic and I would suggest a brilliant Christmas buffet spread.
It’s very simply sliced and grilled Chorizo, BBQ prawns and good to leave the tails on and then I like serving it with a rocket and spinach salad mix and drizzle with some thyme infused olive oil from Claxton Olives and then the balance of the salad can be made up with whatever you have growing at the time in the garden.
Very quick, very easy and the spice and scent from the Chorizo is brilliant.
Macadamia Shortcake Slice
Ingredients:
2 Cups Self Raising Flour, 6tbsp Warmed Apricot Conserve, 1tbsp Extra Caster Sugar, 1 ½ cups Macadamia Halves, ¾ Cup Caster Sugar, 250 g unsalted butter, softened, 4 eggs
Method:
- Preheat oven to 180’c and grease a 30cm x 20cm x 4cm deep pan and line the base with baking paper.
- Using an electric mixer and beat the butter and sugar together in a bowl until thick and creamy, about 5minutes. Beat in the eggs one at a time.
- Stir in the flour and half the macadamias to make quite a stiff mixture.
- Using a spatula, spread half the mixture over the pan base, and spoon over the warm conserve.
- Spread over the remaining cake mixture to reach pan sides. Press in the remaining Macadamias and sprinkle with caster sugar.
- Bake for 25-30minutes or until a skewer inserted comes out clean. Cover with baking paper if macadamias brown too much.
- Remove and stand for 5minutes before turning out onto a rack to cool. Cut into Squares and serve!!
Bundy Sweet Potatoes
Why are people so afraid of sweet potatoes? Use them like you would regular spuds! Cooked in salads, make a creamy mash, roast them with some fresh thyme, use them in a curry or just grill them on the BBQ.
Sweet potatoes also have the very unusual ability to be used in both sweet and savory dishes, with a family favourite being sweet potato scones, sweet poato pie and just be creative and you will soon see how diverse they are truly are.
Lettuce- More than a plate filler
While for many there is only one lettuce variety in their fridge- iceberg- this is the one that Nanna puts on her sandwiches or in her salads, though we are also fortunate to have access to so many additional varieties and many grown locally at affordable prices. When your next at your green grocer, consider the idea of mignonette, coral, cos, frissee and when not allowed to grow too big, they still have that great multi purpose use without being bitter.
Summer is fast approaching and this base commodity is a must have for any BBQ, served with pizza or simply enjoyed with some lasagna.
Flex your Mussels, eat the Bug!
Sounds kind of weird I know, though needed a catchy heading to get you interested.
The Bundaberg Region has a vast array of seafood trawlers, some brilliant seafood wholesalers and our fair share of fish and chip shops- but how many of us feel confident to cook it at home?
Well this is a very quick and easy way to appreciate seafood and the vibrant flavours of Italy- tomatoes, onions, fresh herbs and white wine ofcourse.
Simply purchase 500gr Mussels, 500gr whole bugs and then you will virtually find everything else at home or in your vegie patch -onions, tomatoes, chillies, fresh herbs and some garlic.
Place a Hot saucepan on the heat, add some olive oil and sliced onions and garlic. Allow to cook without colour and then add the tomatoes and chillies. Shortly after add the split bugs and a big splash of dry white wine, then cover with a lid for 1 min and then follow closely with the mussels and return to heat with the lid.
You will start to see that the mussels will begin to open after about 3 mins, though will be ready to serve after about 5mins and the mussels fully opened and the bugs having changed orange on the shell and still soft to touch flesh.
Finish with a handful of chopped fresh herbs and check the seasoning of the mix.
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