Top posts from Destination Food
 Spaghetti w chanterelles, peas and creamA recipe that works real good with fresh mushrooms too. I had some dried chanterelles in my larder I was sick at looking at…dry porcini would sit too. Very tasty pasta this one. What you’ll need Serves 2 200 grams of your fave dry spaghetti or any other pasta 2 tablespoons dry chanterelles (girolles) 1 dry chilli, chopped 1 tbsp finely diced onion Olive oil Pinch or 2 of fresh tarragon ½ cup frozen peas ¼ cup white wine (soaking juices from the mushrooms) 150 ml cream Basil leaves What to do This is ... Borlotti BeansIf you can find these beauties fresh, well you are on a good wicket aren’t you. Buying or picking them fresh you’ll see them in the pod all speckled beige and pink like, with the beans of a similar colour. Raw they are a buttery and creamy treat, well good and when cooked they do (don’t be disappointed) loose their striking colours and go a dull reddish grey. Ensure the beans you eat are fresh, any older beans may be ... Risotto Bianco with Balsamic braised mushroomsRecipe created and styled by Destination Food for Food Importer and distributor Todd Butland of Fine Life Food Company. Over a five-year period Todd lived and worked in Sicily, Rome, Florence, Milano, Ravenna and Bologna, experiencing typical dishes from each region. Todd believes a ‘fine life’ is one that is found within the simple things where food, family, friends and true happiness rule the heart. Today, Todd is an importer & food distributor drawing inspiration from Italy where he searches ... Introducing Australia’s ‘Young Winemaker of the Year’Since taking over the winemaking duties at his family winery, Jacob Stein has raised the bar in terms of quality for both the winery and the Mudgee region. Two new wines, the 2009 Robert Stein Reserve Cabernet Sauvignon Shiraz ($60) and 2012 Robert Stein Riesling ($40) were two of the wines that contributed to Jacob winning the Gourmet Traveller Wine Magazine ‘Young Winemaker of the Year’. This award topped a successful return to Mudgee for Jacob who also won the ... Tray baked Pavlova with mango, lime curd, cherries and basilWarning…this is a sweet little gem of a dessert For the Pavlova 6 egg whites 250 grams caster sugar 2 tsp. corn flour 3 drops of vanilla extract 1 tsp. white vinegar Allow the egg whites to come to room temperature. Pre heat oven to 120*C and line a flat tray with baking paper. In a very clean bowl whip the egg white until soft peaks form. Gradually add the sugar and continue to beat until you have a glossy, stiff meringue. Sprinkle over the corn ... Salad of ham hock, potato, peas, broad beans and mintLove it! Picture how good a huge platter of this gorgeous salad, some chewy sour dough and good butter is for grazing over this weekend. Snap frozen broad beans are cool to use, the quality is good, just be sure to peel them. Ingredients 2 smoked ham hocks 8 kipfler potatoes, peeled 1 cup sugar snap peas, topped and tailed 1 cup snow peas, topped and tailed 1 cup frozen broad beans Roughly torn mint leaves, washed 1 cup rocket, washed ¼ cup best quality whole egg mayonnaise Juice ... Burnt Chilli PrawnsThe chillies are scorched here and the oil used to burn is then what you fry the prawns in. If you choose to not eat the chillies, you’ll get a hint of heat and loads of flavour. Though if you have the ‘cockles’ for it, do indulge and munch on a few of them. The chillies take on a euphoric flavour, hard to explain, but just try and turn up the heat!! 16 green prawns, peeled, tail on, vein removed 10 ... Vintage 2009 in Mudgee; ‘Idiot proof’The winemakers of Mudgee are experiencing a resurgence with the region’s wines seeing growth in sales driven by a core group of proactive winemakers who are taking their wines and stories to the market. This growing interest in Mudgee stems from the natural progression and improvement in quality of the wines from the region. Whilst Mudgee is one of Australia’s oldest winegrowing regions, it has made great leaps in the past ten years. Greater appreciation of the terroir and a ... New wines from one of the Hunter’s oldest winemakersOakvale Wines is one of the Hunter Valley’s oldest wineries, established by the Elliott family in 1893. For over 100 years this NSW winemaker has made wine from some of the Hunter Valley’s most famous vineyards. Continuing this tradition, the new owners of Oakvale, the Becker family have released their 2011 Oakvale Single Vineyard Shiraz ($45) and 2011 Oakvale Limited Release Reserve Chardonnay ($40) The Elliott family established Oakvale in 1893, with second generation winemaker, Bob Elliott, extending the business in ... Zucchini flower risottoYou know you don’t just have to always stuff and fry these little guys. The young zucchinis here are sliced and folded through a Risotto Bianco and then the torn flowers added in the last second of mixing. It was a pleasure to make and also consume this amazing meal. The flowers were a special gift from a good friend, I had to do them justice. Ricotta folded through lightens the load a little, anything too heavy and rich, like ... One Variety. Two Regions. Distinctly South AustralianThe new vintage Kingston Estate wines continue Bill Moularadellis’ objective to produce wines that show distinct varietal character utilising dual regions from South Australia. The new wines comprise the 2011 Kingston Estate Cabernet Sauvignon ($14) and the 2012 Kingston Estate Pinot Gris ($14). “South Australia produces some of the best wines in Australia, with very distinctive regional profiles. With our Kingston Estate range, we are blending two premium regions in order to get a balanced expression of each variety,” explained ... Flank steak, crisp potatoes and a green saladA left of centre steak and chips and perfect on the BBQ. This recipe will serve 4. Most who choose to cook this cut of beef and try it for the first time may be shied away by the tougher texture the flank is recognized for. The meat has a fantastic coarse texture and wait for it….an incredible beef flavour, one of the best cuts when we’re talking flavour. It is not your (hot knife through butter) eye fillet and ... Canadian MuleThe Barkeep Files Cocktails you ought know how to make 4.0 Canadian Mule Here's to blue skies and green lights. What you need juice of 2 limes 150 ml Crystal Head Vodka 1 tablespoon maple syrup ice ginger beer to top What you need to do in a chilled glass place some ice, add a dash or 2 of maple syrup add lime juice, vodka and top with ginger beer. Stir and serve Please drink responsibly Chef Alejandro Cancino - Urbane, BrisbaneA true epicurean, Alejandro Cancino is dedicated to paying tribute to food across a range of beliefs and styles. Cancino is fresh from being named Best New Talent at the prestigious 2013 Australian Gourmet Traveller Awards, here he chats with James from Destination Food. Alejandro Cancino talks w Destination Food on Vegan dining, culinary inspirations and much more... from Destination Food on Vimeo. One of the hottest young chefs in Australia at the moment. Alejandro Cancino, Chef - Urbane, Brisbane Origin - The Food of Ben ShewryOrigin - The Food of Ben Shewry Published by Murdoch Books RRP - 95.0 I first met Ben Shewry in May of 2011. Prior to this meeting I had contacted him after a superb dining experience at Attica (the restaurant where Ben cooks) I’d penned a blog post, read here after my dinner at Attica and sent Ben the link, thanked him and his team. He kindly responded, and revealed his interest in the post when I mentioned his restaurant may very ... World’s Best Chefs Head To Noosa for Tenth Anniversary CelebrationThe Noosa International Food and Wine Festival has truly earned its international signature after announcing today an unparalleled line-up of global culinary stars for their tenth anniversary event. Ten illustrious chefs all drawn from the prestigious S.Pellegrino World’s Best Restaurant List will come together to enthrall and inspire festival-goers on how to create and taste the dishes that have earned them international eminence. The S. Pellegrino list is created from The World’s Best Restaurants Academy, an influential group of over 800 international ... Cherries and CreamThis is a real show stopping dessert. Perfect for November and December when the Aussie cherries are at their finest. It is a little complex, a few things to do. Read carefully and measure correctly. Make most all the day before you plan to serve this dessert. Almond Panna Cotta 300ml milk 150gr almonds 600ml thickened cream 100gr caster sugar Pinch of salt 10gr powdered gelatine 50ml cold water (ice cold) Place the almonds and milk in a blender and blend until well combined. Add 100ml water to ... Samphire[SAM-fy-uhr] This is marsh samphire, it grows along the Pacific and also the Atlantic coasts, commonly on salt flats and behind the mangroves. There is also another variety of samphire that is called rock samphire and this type grows along the coasts of Great Britain and northwestern Europe. Samphire is kind of spiky, with a colour of a dull to bright green and is arranged as to make the plant look somewhat like a spindly needle like cactus. The needles (leaves) ... |
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