One of my favourite ingredients is garlic. Last year I attended the Koonya Garlic Festival for the first time, we had a Thermomix stall for the whole day & lots of our team came along. I created 2 recipes for the festival which I demonstrated to passers by Toum & Steamed Garlic & Pesto Scrolls. Anyway through this event I met Janice Sutton who invited me to share some of my recipes in her garlic cookbook; Garlic Feast. The advanced copies arrived just in time for this year’s Koonya Garlic Festival Feb 27th.
This year I had my INSPIRE apron on & went up on stage with my Thermomix and my friends Sam Berechree (you may remember him from MKR a few series ago) and Charlie. We demonstrated a couple of my recipes from the Garlic Feast cook book. Arwen’s Heavenly Hummus which has a few variations, a pizza with black garlic, goats cheese & prosciutto. Sam made one of his dishes from the book Rosemary & Pear Soufflé with Garlic Ice Cream & Maple Bacon. YUM!
The other 2 recipes I have in the cookbook are my garlic & feta sweet potato wedges & my garlic lamb pie. I did some recipe testing last year & created garlic ice cream just for something different, Sam had already submitted his roasted garlic vanilla & fresh thyme ice cream that was much nicer. The crowds lined up to try the garlic ice cream & everyone loved it!.
What a beautiful day to go to the Farm Gate Market, we were on a mission to collect some quality ingredients for our upcoming cooking demo at the Koonya Garlic Festival. Of course all major food adventures must begin with coffee, so we ordered one from Rasberry fool.
We started with a chat while watching people coming & going with their bags of fresh market goodies. I was keen to practice my new photography skills with my new lens & I fit right in as there were lots of tourists with their DSLR cameras at the market today. A few people asked where I was from, um Hobart 🙂
Oh yum fresh basil, growing in a pot yes please!!
This is taking fresh to the next level! The nashi’s are delcicious!!
These Raspberries went 1 better they were picked this morning before the market! Fresh as!
We signed the petition so we can get our delicious organic dairy produce from Elgaar back into production!
One of my favourite ingredients, I don’t need to buy because it’s growing in my garden in huge quantities.
We collected some goats cheese & taste tested the yummy smoked haloumi from Southern Sky Gourmet Cheeses.
We tried the dukkah had a good chat with Geoff from DR Garlic & ordered our black garlic for the garlic festival. He is presenting a talk about black garlic & black holes at the festival & maybe will share his secret recipe for black garlic vodka!
More chats to garlic enthusiast Matt from Van Diemen Garlic he is the one who makes the garlic braids too!
You can’t go to the market & miss out on the best sushi ever! You do have to line up for a while to get your made to order Masaaki Sushi, but it is well worth the wait & we even made some new instagram friends while in line 🙂
We have been fond regulars of Little Missy Patisserie since it first opened, with awesome coffee & delicious savoury & sweet treats, what’s not to like? Everyone is so friendly & it has a gorgeously homely feel. We feel like old friends now & felt it would be ok to ask if we could take our “real cameras” in for a photo shoot this morning. Oonagh was so lovely & agreed to our favour, she is such an amazingly talented pastry chef.
So my foodie chef friend & photography study buddy Ellie joined me for the shoot. (read her blog post & she her photos here)
I arrived a bit early so had to have a coffee & suss out the conditions (plus test out my new lens!!)
OK there was a brief quiet moment with not too many customers, a great opportunity to shoot the delicious goats cheese, heirloom tomato & fresh basil tart, just as I’m styling it a guy comes in with these gorgeous mini yellow tomatoes (I have forgotten the variety) perfect timing!!
Ellie arrived & styled up the scene, we just knew we had to take out a slice & have that for breakfast later (after taking it’s photo another million times!)
Should we do more savouries? No we need to do the sweets!!
Let’s get our lemon brûlée tart action shot with the blow torch, I am so excited I can’t hardly breathe!!
So now that is done & I’ve calmed down a bit, we have selected out the food to be shot, styled & eaten over the next hour or so.
We felt very privileged to be able to use the “special fork”. Another great reason this is the perfect place for a photo shoot is their gorgeous collection of vintage plates, cutlery & tea pots. Food styling heaven!
Styled by Ellie – cracked tart (I don’t mean you Ellie!!) See the instagram video here.
Go Ellie, go!!
Rhubarb & custard pastry – The rhubarb came from my garden!
The blackberry & hazelnut dome I’m sure it has a much fancier name that I will find out & update for you 🙂
Which shot of these 3 is your favourite?
And chocolate & coffee what better way to finish up? Note to selves make sure you only order 1 coffee at a time not 2 at a time, because they don’t look as fresh after you have taken 10 million shots!!
Thanks so much for an amazing morning with delicious, gorgeous food & coffee Oonagh & the gang!! You are all superstars!!
So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!
Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.
Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.
Waters: Rose water, orange blossom water.
Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.
Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)
Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)
Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)
Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.
Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.
Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.
Coffee beans & an assortment of teas (I will leave that list for another post).
I just love a pull out panrty!
These ingredients are some of the best I can’t live without, extra virgin olive oil, Tasman sea salt, eggs & my pink chook filled with my salt mix made in the Thermomix – pink Himalayan rock salt & dulse flakes.
WOW!! Did we have an awesome day or what? We love Frogmore Creek so much that we affectionately call them Froggies.
Our first food experience at Froggies was Saturday Dec 20th 2014: We had a delicious & amazing degustation with matching wines & asked to meet the chef to thank him. We were told by our waiter Stephen that the chef had to do his hair first, which of course was a big joke, because his hair is so short!! Anyway the chef – Ruben Koopman came & sat at the table with us & had a chat & a wine. We were moved outside to the deck with Ruben & more wine to continue our chat, of course it came up in conversation that between the 4 of us we had won 2 lunches at Heston’s Fat Duck pop up in Melbourne in 2015. Ruben even showed us Heston’s phone number on his phone!! How we all wish we had photographic memories 🙂 We ended up staying an extra couple of hours & joined the Froggies wine club too! (I believe this experience is the prequel to my epic foodie year of 2015)
The memories of the lego dessert & our first lunch at Froggies Dec 2014
So back to our chef’s table lunch Jan 17th 2016. It was delicious, fun, surprising & amazing, 16 courses with matching wines, $200 well spent (& you even get a 10% discount if you are a member of the Froggies wine club) I was so happy it included my favourite dessert – the lego dessert. There was even an eatable frog on one of the dishes – so cute! Wasabi macaroons, a delicious meringue burger with pork belly with truffle aioli & fries. I would recommend this experience for sure, so much thought & effort is put into each & every dish! Plus it was Jo’s birthday & they brought out an extra special birthday dish just for her & we all sang Happy Birthday! And then as it is tradition when Ruben & Stephen are at Froggies we must have a catch up chat & wine on the deck before going home! Froggies has awesome food & wine but this would be nothing without the experience, all the staff are so wonderful – it feels like we are visiting old friends! You do need to pre book the chef’s table & it is only available on certain days. I’m looking forward to more delicious, magical hours at Froggies when they release their next menu!
What a perfect end to a delicious meal at the chef’s table!