Home' D Fine Redland Lifestyle Magazine : October 2009 Contents d'fine magazine October 13, 2009 19
Ph 3498 9138
3/354 Main Rd, Wellington Point
with Michele Round
Executive Pastry Chef
Dump the crock-pot and the slow cooked
stews, grab the picnic basket, a good loaf
of bread, quiches, some cheese and a
bottle of wine and head to the water. Spring has
arrived -- a time of renewal and a cook's favourite
season. Vegetables have more colour, herbs
more fragrant and nature provides us with
ingredients that are both simple and succulent
and seasonal greens that epitomise spring.
At the patisserie it's an exciting time of year.
Preparations for Christmas are beginning and
there are several stages to preparing for
Christmas at Bittersweet.
First comes a long slow build up, planning
Christmas goodies, ordering packaging and
ribbons and planning gingerbread house
constructions. Lists, dates, quantities, sequences,
menus and advance ordering is all hard work but
it is worth it in the end to see the shop filled at
Christmas with wonderful and exciting things.
The end of September is a time when all of the
fruit cake,plum puddings and fruit mince tart mixes
are prepared for soaking. Everything needs time to
mature and marinate in alcohol. The dried fruit and
nuts absorb all the other flavours and overall the
taste becomes deeper and richer with time.
Our menu is lightening up at Bittersweet too.
During the hotter months I do a lot of fruit puree
mousses that are light and fresh for our hot
climate. Lemon tarts and fruit tarts are popular
and although chocolate is heavier -- the diehard
chocolate fans will always want their fix and that's
one thing that they demand on the menu.
Spring comes not only with Christmas
planning but with the first hint of beautiful
summer produce to come. It's a time of year that
excites chefs. At the produce market this week
everyone was huddled around the boxes of
mangoes that had come in that morning talking
prices and quality and the scent invaded the early
morning air. Peaches -- the first of the season were
on hand but the flavour hasn't developed yet and
the prices were quite high. It's a lesson to learn, to
visit these markets -- to taste, smell and touch
every week to observe the different stages of
quality, freshness and seasonality. Learning to eat
with the ebb and flow of the seasons makes food
much more enjoyable. Our culinary seasons have
been blurred by supermarkets that purport the
idea that consumers want everything available to
them all the time. I've never known anyone who
wants to eat a cold slice of watermelon in the
middle of winter or a slow cooked ragu in the
middle of a raging hot summer's day. It's too easy to
lose sight of nature's natural timing and miss all the
produce when it is at its glorious, juicy sweetly
flavoured peak. This above all, is the reason I love
going to the growers markets to see what's in season
and talk to the people who know the produce and to
build a trusting relationship with them.
Enjoy spring and all that comes with it -- lighter
food, our beautiful weather and turn the season's
finest produce into feasts that celebrate spring
food and friends.
We're such creatures of habit. Even
when we know that there's
excitement in the new and
unexpected we shuffle back to the pleasurably
familiar. Shopping trips to Melbourne are
invariably punctuated by lunch (sometimes
quite late) at Florentino Cellar Bar in the city. I
love the cosiness, the dark timber, the whole
Melbourne/European feel of the place. The
certainty of the menu is a comfort because
you know that the divine match-up of
polpette di baccala (salt cod fritters) and a
glass of Prosecco will induce a reverie of stripy
poles and grand canals.
Those early morning flights arrive too early
for the type of shopping assault that rings alarm
bells back at the bank so my new habit is to
check in first at Gertrude Street Enoteca. The
original allure was catching up with a good
friend who works there but, and he doesn't
know this yet, breakfast has now become an
attraction in its own right. Owner Brigitte
Hafner styles an utterly simple yet memorable
treat that will make you forget that you've
already been up for five hours. The fabulous
coffee also helps.
A thin slip of Parmesan and parsley frittata
and wisp of Serrano or Prosciutto on
sourdough toast is basically bacon and eggs in
an elegant and tasty form.The frittata should be
quite thin, even thinner than a standard French
omelette. You can cook them individually in
quick batches. Each one will take less than a
minute to cook, or you can make a larger frittata
and cut into whatever size portions you prefer.
As a breakfast dish it is up there with the best
and there'll never be a Melbourne shopping
trip without it.
Parmesan and Parsley Frittata with
Serrano (serves 4)
5 large eggs
2 tbsp water
1 tsp, generous, salt
freshly ground pepper, preferably white
3 tbsp parsley, chopped
4 tbsp Grana Padano or Parmesan, grated
slices of sourdough or ciabatta, toasted
ultra thin slices of Serrano or Prosciutto
Beat the eggs lightly with the water, salt,
pepper, cheese and parsley. Pour into a
measuring jug. Heat a non-stick fry pan. Add
olive oil, enough to barely coat the surface.
Pour in a quarter of the egg mixture, if you are
making individual frittate, or the whole lot if
you are making a big one to cut into pieces.
Slightly scramble the uncooked egg on the
surface to keep the frittata light. When the top
is barely set, fold two outside edges into the
middle -- the softly cooked top side will now be
inside -- to make a long envelope. Keep warm
while you make the other frittate. You may
need to add a little more oil to the pan for the
third and fourth frittata.
Have the toast ready, drizzle with olive oil,
top with the folded frittata and a slice of
Serrano or Prosciutto. Serve warm or at room
SATURDAY 17TH OCTOBER 2009
New York Pizza
of the 70's
Price includes: Cover charge, flashing disco glass memento, 3 free* welcome drinks, theme nibbles,
new york pizza and of course boggie all night. *Champagne, beer, softdrinks
Discounted $5 cocktails, manhattan & strawberry daiquiri - cash bar for all other drinks.
Book a group of 11 tickets or more, in one transaction to receive your ticket free!!
Brush up the disco moves and book early. The event will sell out with strictly limited 1,000 tickets.
Security entrance - no ticket - no entry. Licensed venue (responsible service of alcohol, no under age entry)
Tickets available from: The Courthouse Restaurant, 1 Paxton Street, Cleveland
(Tuesday to Sunday from 11.30am)
Phone 3286 1386. Or direct from Mary Gibb on 0419 780 531.
SHELDON SPORT & ENTERTAINMENT CENTRE
GATE 1 - TAYLOR ROAD SHELDON
BLING IT UP &
POSH IT UP
DF1448896 - 13/10/09
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