 |
 |
 |
 |
 |
 |
|||||
 |
||||||||||
 |
||||||||||
« February 2006 | Main | April 2006 »
A quick word to say many thanks to all the producers and visitors who called in at our stall to pick up a magazine and for all the positive comments. We were up against some stiff competition for attention with the fantastic local food and beverages on offer. Three faves out of the many were the Spencer's Brook Farm organic pork, the Gascoyne Tropical Fruit mango chutney, and the Oranje Tractor's Spark Plug Riesling.
"On Sunday, 26 March, by the sparkling Swan River at Claisebrook Cove, the East Perth Redevelopment Authority (EPRA) will present Feast Perth 2006 – a free, community event, celebrating gastronomy at all its stages."
Feast Perth is on this Sunday and amidst a bevy of food related treats and activities will be us of Spice. Stop in and say hello, we're quite nice, really.
Amano in Cottesloe will be hosting chef Kylie Kwong during her visit to Perth. She'll be there to say hello to and sign her latest book Simple Chinese Cooking while you enjoy a glass of champagne and a 'sweet treat'.
11am, Tuesday April 11th.
Limited spaces so please call Catriona on 9384 0378
Recipe courtesy of Daniel Lichtensteiger, chef and owner of the Grass Tree restaurant in Kalbarri. His recipe for Kalbarri Crayfish with ginger and spring onion can be found on page 45 of the Autumn edition of our mag
2 WA crayfish 400-500g each
25 ml regular olive oil
50 g chopped garlic
60 ml whisky
100 ml fish cream sauce
100 ml cream
½ bundle dill
2 portions steamed Jasmine rice
sea-salt & black pepper for seasoning
Bring a large pan of salted water to a boil, then drop in the crayfish. Boil for a minute, then drain and cool under running water. When you are able to handle them twist the heads off and crack the tail with a big knife from the small to the thick part on a chopping board in half. Then simply pull the meat out of the shell. Dice each half tail in five equal pieces.
Heat olive oil in frying pan and, when really hot, sauté the crayfish for a minute or two, add chopped garlic stir occasionally. Deglaze with the whisky, add the cream and fish cream sauce, simmer for 2-3 minute, and check the seasoning. To finish the dish add some sliced dill.
For serving, place a serving of jasmine rice in the middle of the plate, place the crayfish pieces around, froth the sauce with a bamix (keep the sauce in light and creamy) and pour over the meat, decorate with a sprig of dill or serve with green asparagus.
[serves 2]
Last weekend people in Great Southern were treated to a Taste sensation. Charmaine Solomon was caught quaffing the local drop between giving master classes with the able assistance of her husband Rueben. SPICE contributing writer, Sophie Zalokar, was found keeping the debate local and fresh at the Bookcafé in Albany. Must Winebar executive chef Russell Blaikie could be found at work with John Walsh at Forest Hill Winery or solo at the Oranje Tractor Winery. But at the end of the day it was the local producers and farmers who deserve the praise, they were the reason for the success of TASTE. People like Zak Launay (Wilson Inlet Seafood), Dr. Goodness Organic Pork, Box Organics, Howard Shapland (Woodgate Farm), Edengate Blueberry Farm, Torbay Raspberries, Denmark Farmhouse clotted cream, True Blue Smoked Fish and many more.
Out now!