Fromage and French Cuisine part 2

Ah yes... for those that know me well, you would know that this was what I was most excited about when living in France. Cheese! Bring it on! I'm wasn't sure what to expect exactly, but when I stumbled across this fromagerie I'm sure you can imagine how excited I was. I remember just standing outside for a few minutes, bracing myself for what I was about to experience through those doors. Plus the window display itself was breathtaking.

I finally took the plunge and entered, at which time all my senses were engaged. The instant sense was smell. Wow did it smell unbelievable. I never wanted to leave but in time I was ushered on, as I think I was taking far to long admiring them all. Hardly any of the cheeses were wrapped, they were all beautifully arranged in the sections, from hard, soft, sheep, cow, french,    imported and the variations went on. I had certainly never imagined it would be this good. It was heaven. 

I had immense difficulty however, as like my knowledge on french wine is lacking, my knowledge on french cheeses was also. There was the occasional cheese that we all know, brie, camembert, comte, chèvre etc, but the enormity of cheeses was intense and I knew very little french to be able to read the descriptions, or even communicate with the cheese maker for that matter. After 20 or so minutes and numerous tastings I was forced to make a decision as to which cheeses I would buy... I selected an assortment from ones that were only the size of a 50c piece (the cost similar) to larger softer cheeses and of course chèvre (goats cheese my favorite!). I so wish I could've spoken the language because in a sense I don't feel like I got the full appreciation of such a place, as it was guess work half the time, and a few cheeses I selected weren't really what I was after. None the less, dinner and breakfast that followed was amazing (they didn't last longer than that).

In search of escargot one night, I ventured out with some kiwis who I met (great people and very food orientated also). We ended up in a tiny restaurant/bar in the market area of Antibes. The word was that they served the best escargot. Sadly the night we were there they didn't have any. Typical. So we ordered most of the menu instead and tried a bit of everything. Beef skewers, scallops, duck and to my excitement beef tartare with foir gras.

Sadly, yet again I was left disappointed. It's not that any of it tasted bad, it just didn't taste great. Most of the dishes were accompanied by a fried potato hash brown or wedges- what's that about? The salads weren't dressed and the scallops lacked flavor.

Surprisingly the tartare was tasty, but it was huge and we couldn't finish it all. It was also my first time having foir gras, and I don't think I will try it again. Pointless addition I thought. All that aside the wine was great, the company was great and the people watching was good fun. The bar itself was very intimate and it was nice seeing how the bar staff and kitchen staff interacted. The older man serving us food was often in the kitchen and would also help out behind the bar. He wasn't overly attentive to us, even when we tried to communicate in our French best, but such is life. 

A few days later the same friends put me up at their apartment whilst I was momentarily without a bed. In thanks I thought Id treat them to some french delicacies which in France is very easy to do. Secretively I loved shopping for these gorgeous treats, as I hadn't indulged in any as yet, due to not having much of a sweet tooth. I stopped in at a gorgeous patisserie (there were so many to choose from) and selected the prettiest cakes I've ever seen. It blew me away how cheap they were, at a mere 3.50 Euro each. Such work that must go into making each one, I wasn't able to comprehend how they make a profit. Back home we'd pay easily double that.

Packed in a cute box then wrapped up like a beautiful present, it was certainly a treat, and they got devoured very quickly!

As the days went on, I certainly came to the conclusion that for the sweet tooth and dessert connoisseur, France would be amazing... yet on the savoury front, all too often I was left disappointed. I'll stick with fromage and baguette! 

I'm back! Yet on the other side of the world with a post about French Cuisine. Part 1

Cannes- picture perfect

Wow... my last post was a good 4 months ago in January! I can't believe how fast time goes, but expectedly so considering the months that I have had. In short- I've packed up my house and my office, sold my car and entrusted my parents to look after my two gorgeous dogs. All to enable me to have one well anticipated epic year abroad! 

I flew into Nice, France on 22nd March and spent 4 weeks in Antibes hunting for work on a super yacht. Tiring weeks, but also exciting. Met lots of people, drank lots of vino, and this vicious cycle continued until I finally found work... wait for it... as a chef! I was quite nervous at the time of taking the job, not knowing if the un-qualified, un-trained cook from Tasmania could handle it. It's now been 4 weeks, and smooth sailing, apart from the occasional seasickness unfortunately! Turns out I'm very comfortable in the galley, cooking numerous meals for crew and guests on a daily basis. But I will talk more of this in time to come. Let me concentrate on food for now!

Nicoise Salad

Moules-frites (mussels in France are always served with fries- 

and of course I accompany them with mayonnaise) 

I'd been to France once before in 2005 with three girlfriends. Food wasn't my highest priority then, so I didn't have too much to compare it to. But certainly as my interest in food has grown over the last few years, I've taken in the vast emphasis on traditional french cuisine. Of course I was excited about the  fromage and baguettes (things I knew I would love). Yet I was also excited to get to the little towns and try their home cooking. Images of fish soup with rouille, beef bourguignon, nicoise salad, moules- frites, foie gras, escargot and maybe even frogs legs all went whizzing round my mind. 

Fish soup with rouille 

(tasteless soup, thank god for the mayonnaise tasting rouille and baguette)

Beef bourguignon 

(so so rich, tasty but thick and gluggy like too much corn flour had been added)

To be blunt however, I was disappointed with my overall experiences of food in France. It was 4 weeks, and trust me when I say I tried to eat and get around as much as I could in that time. Even when not hungry at times I would force myself, as I never knew how much longer I'd be there for (what a crazy rationale).

I found the seafood appalling, and overcooked on most occasions (maybe I'm just spoilt with great seafood in Tasmania?), the vegetables overcooked and soggy with no crunch, and the sauces too rich and creamy which took over most of the dish. The salads were impressive to look at, but overall tasteless, with no dressing or oomph. The saviour for me became a trusty baguette and cheese, which I simply could not fault! I loved seeing people walking down the streets each day carrying their baguette, and I soon became one of them. 

Beef Carpacio

Fish, squid ink risotto and zucchini fritatta (all tasty but such a random mix)

Of course I did have a couple of standout meals, I had a superb meal in Valbonne Village, a little town one hours bus ride from Antibes, and another meal at my first Michelin Star restaurant was also delicious- but we certainly paid for that one. One of my favorite places was actually at Choopy's, a small coffee and cupcake cafe opened by a cute young french couple who have travelled to get their ideas. Great bagel and superb cupcake. But I'm going to talk about these two and a few others in my next post French Cuisine part 2.

Valbonne Village- most gorgeous country town... LOVE

Filet de Loup - Oh my, so so good. Cheese with seafood eh? Yup! I'm not the only one.

Tuna tartare. Stop right there. This was the most tasty dish. I was in heaven!

Dessert plate. We just had to. Lemon tart, macaroon, panna cotta, chocolate mouse and an espresso. 

I think this cost maybe 6 Euro.

Probably the most fun I had however was sourcing produce from all of the fabulous local fruit and vegetable markets. They truly were amazing and the prices of food so cheap! Lucky for me there is far more shopping at local food markets to come... with a limitless budget... Until next time :)

**Apologies for date stamps on photos... oh my anger when I realized... but it was too late for some! 

Summer Smoked Salmon and Dill Cakes with Herb and Caper Mayo

The silly season came and went far too quick this year, and I had all good intentions of posting some of my favourite family christmas recipes on here, like my nonna's lasagne, cooked without fail every christmas day. This year there was just four of us for christmas and yet two gigantic lasagne's were baked at 6am. I have no idea why. But I wasn't complaining. Of course my famous chocolate christmas balls deserve a mention and mums fantastic seafood mezze spread. Even though it was the first Christmas without my gorgeous nan, it was surprisingly a wonderful day full of rest, family and great food.

Soon after came the New Year, with work commitments kissing it closely either side. But it didn't matter because the New Year this year was brought in with my closest and dearest old friends. There was also a great count down to 2012 and fireworks- the only two things I asked for. I couldn't have been happier.

So I'm only just getting back into the swing of things now. This week in fact. The annual health kick has started. The drinking will no doubt slow down too. Here's hoping! And so the cooking has begun as well, after reacquainting myself with my kitchen this weekend. I have missed it I must admit. I spent last night in, just cooking (yes it was a Saturday night)... 

Summer in Tasmania is all about great seafood and of course anyone who knows me will know that all seafood must be accompanied by a great tartare sauce. But I thought I'd mix it up a little and tried out this herb mayo instead. To be honest, it really didn't cut it. But it was still good. I have decided in the near future to write a post dedicated to the best tartare sauce ever. Stay tuned.

A lover of Salmon, I must admit that I am not a lover of cold smoked Salmon. So when I had an abundant supply left over from a catering job recently, I was racking my mind thinking what I could do with it. Cooking it was the only solution so I have incorporated it here in a good old style fish patty. Usually made with tuna, this is certainly an upgrade. As this was a throw together idea, I didn't have fresh dill and resorted to the dill in the tube which is always in my fridge. If you have fresh dill, by all means use it!

They were surprisingly very tasty and the mayo actually was a nice accompaniment. They are easy to make (I'm sure a toddler could do it), and can be made in advance and then just fried off. Fantastic for a summer brunch or light dinner and you'll be reaping the rewards with the high Omega 3 levels. 

And on that note, before I leave you, I must share some exciting news that Tassal have recently released their 25th Anniversary cookbook and I feature in it! I received a copy just yesterday to peruse and it really does look fabulous. I will be writing about it and sharing photos from some of the photo shoots in my next post. Until then, go and get yourself some Salmon! 

Get This

250g cold smoked salmon

3 large potatoes

1 red onion

1 tablespoon dill (fresh or from the tube)

1 egg

Salt and pepper

Small bowl flour

Small bowl breadcrumbs

1 egg beaten

Olive oil for frying

1/2 cup good quality bottled mayonnaise (I use Hellman's)

Handfull chopped parsley

Handful chopped mint

2 tablespoons chopped capers

Pepper

Cook Now

Boil potatoes and mash leaving them a bit lumpy. Add chopped salmon and finely diced red onion, dill and egg. Mix well together and season with salt and pepper.

Divide mixture and roll into balls and flatten. Dip in flour, then the beaten egg and then coat in breadcrumbs. Cook on both sides in the hot oil and when warmed through remove and sit on paper towel.

For the mayo mix all ingredients together and serve with salmon cakes. 

Christmas Hills Raspberry Farm

Well hasn't it been a long time since I've written! My apologies! But I have actually made life far more difficult for myself. I'm sure you know what it's like, the more you put things off, the further behind you get. A quick re-cap of my last month has been truly relaxing, holidaying in Fiji with 5 wonderful girlfriends, drinking and eating far too much... but we'll save that story for another day.

But before we ventured off on that holiday- I had a weekend away spent in Burnie- the North West of Tasmania. Two years of my life were spent living and working there from 2004-2006 and I was eager to see how much or how little had changed. But that wasn't the purpose of the trip- the purpose was to run the Burnie 10 with my good friend Nat. With the looming weather forecast not looking great I had to keep reminding myself why I had decided to drive 4 hours just to run 10km!  

But it all made sense during the drive up the coast. A Tasmanian foodies haven for those who havn't been. There are so many stops along the way to brighten any long road trip. There is cheese, chocolate, raspberries, whiskey and more cheese. And at that moment the decision was made that if we survived the 10km, we would stop at Christmas Hills Raspberry Farm on our return to Hobart. Two years living on the North West, and I never once visited this popular and renowned eatery. So I was excited to say the least.

  

         

And guess what?! We survived! Both doing personal bests! So Christmas Hills here we come. Situated 45 minutes North West from Launceston, you won't miss the enticing 'turn off' sign on Christmas Hill Road. 

I must admit I was a little apprehensive as there is the propensity for eateries in the North West to be... how do I put it... somewhat daggy? A bit behind the times? And although it wasn't anything elaborate or even anything close to a fine dining experience, I was blown away with how warm and welcoming this cafe was! As soon as you walk in you are greeted by a large beautiful room which was bustling with people- I can't lie, it was a full house and we were lucky to get a seat!

There was an open fire place which I was totally drawn to- and actually ended up nabbing a seat next to it. Quite perfect was the fact that the specials board was located above it. Bangers and mash it read. But it wasn't an ordinary banger- they were beef and raspberry sausages with sweet potato mash and a raspberry chutney. Sold.

Nat, the sweet tooth of us both opted straight away for the raspberry crepes. And why wouldn't you? It is a raspberry farm after all! And boy did it look good when it came out. Ah who am I kidding, it tasted fantastic too! A simple dish, but done so well, with fantastic produce. The fruit was plentiful and it was a meal in itself!

Having finished my bangers (which were delicious) I was tempted by the countless desserts being carried out of the busy kitchen. Boy did the chefs in there earn their money that day. But what was so incredible, was that no-one was waiting any more than 15 minutes for their meals. Their organisation and obvious runnings in the kitchen were impeccable. 

So... I ordered again. Hey- remember I've just ran 10km and the golden syrup dumplings served with fresh raspberries were calling my name. That and the home made scones which were absolutely gigantic. I couldn't believe how big they were. So the decision was made there and then that we would need to return again. There were so many things on their menu that I need to eat. 

Along with their wonderful menu, service and gorgeous location, Christmas Hills Raspberry Farm offer wonderful gifts for family friends or a treat for yourself. Ranging from their famous raspberry jam (yumo) and their popular raspberry dust (check out the latte at the top of my post) to raspberry hand lotion and lip gloss. I was very impressed and we certainly left with satisfied tummies and a just few choc-coated raspberries packed in our bags for the long drive home...

Asparagus and Gruyere spring tart

The irony. It's a gorgeous spring day in Hobart. Not a cloud in the sky, the sun is beaming UV, and yes the birds are actually singing. It just doesn't seem right then that I'm sitting inside curled up with a runny nose, dizzy head and constantly sneezing.

But that hasn't stopped me- because just last night, inspired by the weather forecast, I set myself the task to create a gorgeous spring tart. I should mention that I was also inspired to do this because of a looming cooking demonstration that I will be teaching at Bottega Rotolo this Saturday, 22nd October. The theme- Elegant Outdoor Dining. Perfect!

For me spring and summer alike are all about getting friends together and sharing good food. Whether its fish and chips wrapped in paper enjoyed by the beach or an Aussie BBQ in the backyard with the dogs, it's truly Australian to embrace gorgeous weather- especially in Hobart when we don't always know when the next gorgeous day will come.

This recipe embraces simplicity and can be prepared in advance so you have more time to be sipping cold drinks, enjoying the sun and catching up on gossip.

Asparagus are in season right now- and can be found everywhere. It's so important to buy seasonally, because not only are you saving dollars ($1.50 a bunch!), but you know the quality is fantastic. Out of season they tend to be limp and scraggly, and sit on the shelf until they are marked down. 

Reap the health benefits too- asparagus are full of vitamin E which help prevent against wrinkles keeping our skin looking young and folic acid which is said to protect arteries that supply blood to our heart and brain. And the fact that in this recipe I've kept it raw, there is no loss of any vitamins in the cooking process. 

There are still a few spots available for the cooking demonstration at Bottega Rotolo but be quick! Includes a 4 course meal and wines. Contact Veronica on 62349978.

Get This
2 sheets short crust pastry

1 large leek

50g butter

6 free range eggs

250ml thickened cream

50g Grana Padano cheese (aged parmesan)

100g Gruyere cheese

6 thick asparagus spears

1/4 bulb fennel

1 tablespoon good quality olive oil

1 teaspoon red wine vinegar

1 lemon

Salt and Pepper

Cook Now

Line a rectangular flan tin with pastry. Trim and line with baking paper and baking beads. Blind bake in a 180 degree oven for 10 minutes or until slightly coloured. Remove from oven and cool.

Meanwhile finely slice leeks and cook in a small pan with butter. Remove when translucent and set aside.  In a bowl, whisk eggs and add the cream. Grate the Grana and mix through the egg mixture. Season with salt and pepper.

Prepare your tart by adding the leek in the pastry base, and top with the egg mixture. Grate the Gruyere and evenly disperse over the top of the tart. Place into the oven and cook for about 20 minutes or until risen and firm to touch. Remove the tart from the oven. You will notice the filling with drop- but this is ok. 

To prepare the asparagus, use a peeler to shave thin ribbons. Thinly slice the fennel with a sharp knife. Mix the asparagus and fennel and dress with a good glug of olive oil, vinegar and a squeeze of lemon juice and toss. 

Place tart on a serving platter. Assemble asparagus on top of the tart, drizzle with extra olive oil and serve.

Serves 6

Nonnas Gnocchi

I must confess, I really have been limiting my carbohydrate intake lately and getting on the band wagon of banning wheat, fructose and other nasties from my diet- but lets be honest, I come from an Italian family, and carbohydrates are part of living!

Gnocchi is one of those quintessential Italian staples. It's a simple meal and a cheap meal to prepare consisting of only three basic ingredients- potato, flour and egg. I've been told you can even make them with just flour and eggs. 

       

Having never attempted making them before, I enlisted the help of my nonna of course! As we were rolling the 'dough' she began telling me how as a child she would do this with her mother every week. She told me how it was normal for the women to come together and cook in every household. It would always be hands on and it wasn't optional. She began cooking at a very young age, whether she wanted to or not. It really got me thinking of how much things have changed over the years- and also made me realise why Italian women are such great cooks. They had no other option!

          


Nonna got straight in there and began boiling, peeling and milling potatoes, adding flour and egg, rolling the dough and cutting them into shape. Meanwhile I'm chasing her around the kitchen trying to get quick shots and write down what she was doing. Trust me it was no easy task. She was a woman on a mission- it was like she was born to make gnocchi- she just came alive. Food will do that to you though. I should know.

All credit to her though. She was very patient with me, especially whilst I was taste testing constantly... 

The final result were these gorgeous soft gnocchi, which my little nephew calls 'pillows'. How sweet- and probably the best description of the end result. They weren't tough or rubbery like those you buy from the supermarket. 

Nonnas 4 top tips for the perfect gnocchi: 

1. Boil potatoes with their skins on on else they will absorb too much water

2. Mill/mash the potatoes when they are warm as this will ensure a smoother result

3. Don't insist on following a recipe. If the potatoes are holding more water than usual, you will need to add more flour, and vice versa. Always add ingredients by feel

4. Don't overwork the dough. If you do they will be tough when cooked (similar theory to scones)

So, as you may too have realised, even though they may appear to be a very simple staple, there are certainly tricks of the trade to ensure unforgettable gnocchi! Lucky for me, I have a nonna to drop in on. 

For now anyways, carbs are on the menu- and the healthier eating can continue again tomorrow.

Get This
1.2kg potatoes, skin on
600-800g plain flour
1 egg
Salt and pepper to taste


Cook Now

Wash and scrub the potatoes well. Add to a pot of salted water and bring to the boil. Cook over medium heat for about 30minutes or until cooked through. While warm peel the potatoes and use a vegetable miller to mill them (or a potato ricer or masher).

Add flour, salt and pepper to the potato and work it all together with your hands. Add the egg and continue to work the flour in. The dough should be a little sticky to touch, but not so that it sticks to your hands constantly. Set dough aside in a bowl.

Sprinkle flour over your working area. Cut a small ball of dough and roll out into a long even log shape with your fingers. With a knife cut the dough into segments on a diagonal angle. Dust gnocchi with extra flour to prevent them sticking and transport to a tea towel to allow to dry. Allow at least 30 minutes.

To cook- bring a large pot of salted water to the boil. Add gnocchi in about 4 separate batches. When they float to the top you know they are cooked. Remove with a slotted spoon.

Simply toss the cooked 'pillows' through a tomato sugo, or a burro e salvia (butter and sage) sauce. Heaven. 

Serves 4 as a main