food & gardens

food & gardens http://foodandgardens.posterous.com from in the ground to on the table... posterous.com Mon, 24 Oct 2011 02:40:56 -0700 Making Pralines http://feedproxy.google.com/~r/FoodGardens/~3/oSL8hVAB7QA/making-pralines http://foodandgardens.posterous.com/making-pralines <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/temp-2011-10-24/AwulxedpuHGgrGEuFnCokktAEEDpmpzeolkJgEtumgigxtirCdHDskoFogue/df31a883feb6447ab95360f1ae06a928_7.jpg.scaled1000.jpg"><img alt="Df31a883feb6447ab95360f1ae06a928_7" height="500" src="http://posterous.com/getfile/files.posterous.com/temp-2011-10-24/AwulxedpuHGgrGEuFnCokktAEEDpmpzeolkJgEtumgigxtirCdHDskoFogue/df31a883feb6447ab95360f1ae06a928_7.jpg.scaled500.jpg" width="500" /></a> </div> </p> <p>I recently discovered a bag of Pecan nuts that I'd received as part of a <a href="http://www.foodconnect.com.au/" target="_blank">Food Connect</a> veg box some time ago. <a href="http://altonbrown.com/" target="_blank">Alton Brown</a> recently taught me that nuts keep for up to a year in their shells. Well, these nuts were at least that old, but on cracking one or two I discovered they were still pretty tasty. Maybe not at their best but still very edible, and too good to throw away/feed to the possums.</p> <p>So, what to do with them? Well I always felt that, in the world of ice-cream, Baskin Robbins Pralines & Cream was pretty hard to top. So, I thought I'd see how hard it was to make those crunchy vanillary gems, and it turns out it's not hard at all. I only made a few, but basically I followed this <a href="http://southernfood.about.com/od/pralines/r/bl01101e.htm" target="_blank">recipe</a>.</p> <p><strong>Pecan Pralines</strong></p> <p>1 cup Pecan Nuts</p> <p>1 cup Soft Brown Sugar</p> <p>35ml Evaporated Milk</p> <p>35ml Water</p> <p>1 Tsp Vanilla Extract</p> <p>20g Chilled Butter (cubed)</p> <p>1. Combine sugar, milk, and water in a pan. Bring to a boil, stirring continuously.</p> <p>2. Continue to boil until mixture reaches soft ball stage.</p> <p>3. Remove from heat, stir in pecans, vanilla, and butter.</p> <p>4. Once mixture has cooled to a thick liquid pour on to greaseproof paper.</p> <p>5. Cut once cooled.</p> <p>Note: This mixture could probably take a cup and 1/2 of Pecans, or even two cups, if you don't mind a thinner coating of praline mix.</p> <p>These taste really good!</p> <p> </p> </p> <p><a href="http://foodandgardens.posterous.com/making-pralines">Permalink</a> | <a href="http://foodandgardens.posterous.com/making-pralines#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/oSL8hVAB7QA" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/making-pralines Sun, 16 Oct 2011 02:44:46 -0700 Gnocchi http://feedproxy.google.com/~r/FoodGardens/~3/8A3GOQ88wxA/gnocchi http://foodandgardens.posterous.com/gnocchi <p> <p><div class='p_embed p_image_embed'> <img alt="4754577183_a9f2710a18_z" height="640" src="http://posterous.com/getfile/files.posterous.com/temp-2011-10-16/gdicuxoeizhpslnkqgtpqfBigDHGgsGuGocBigpbCaxlxGFhnEClseGreyli/4754577183_a9f2710a18_z.jpg.scaled500.jpg" width="488" /> </div> </p> <p>I recently bought some fresh gnocchi from the farmer's markets in Stone's Corner. I was persuaded to purchase for two reasons. Firstly because it was super fresh, sitting in a big box of semolina scooped out and bagged on request, and secondly because I overheard the stall owner describing a gnocchi dish to the buyer in front of me that sounded too good not to try. So try it I did that very night, it was delicious, and here it is.</p> <p><strong>Stones Corner Gnocchi </strong></p> <p>(serves 1)</p> <p>1 cup gnocchi</p> <p>1 cup tomato based pasta sauce (I just blend tinned tomatoes with salt, pepper, garlic, onion, and herbs)</p> <p>1/2 cup chicken stock (homemade)</p> <p>1. Combine the pasta sauce and the chicken stock in a saucepan and bring to the boil</p> <p>2. Simmer sauce for a few minutes, and then add the gnocchi</p> <p>3. Continue to simmer for a few minutes until the sauce thickens up</p> <p>4. Serve with lots of grated parmasan</p> <p>I've always heard that Italians don't use much sauce on their pasta, so this recipe surprised me as it is very saucy! The pasta guy was definitely Italian though, so I'm guessing it's fairly authentic from somewhere. Anyway, it was delicious!</p> <p>(Image is of a Macaroni seller in Naples, details: <a href="http://www.flickr.com/photos/library_of_congress/4754577183/)">http://www.flickr.com/photos/library_of_congress/4754577183/)</a></p> </p> <p><a href="http://foodandgardens.posterous.com/gnocchi">Permalink</a> | <a href="http://foodandgardens.posterous.com/gnocchi#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/8A3GOQ88wxA" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/gnocchi Sun, 09 Oct 2011 02:06:00 -0700 Here we go again http://feedproxy.google.com/~r/FoodGardens/~3/YnG7Vh_YEE0/here-we-go-again http://foodandgardens.posterous.com/here-we-go-again <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/temp-2011-10-09/ndHzeEhDdqoatGwCFgsJpzpFqhlgaaBCGozHesAIHszIfBqabGrIlGlrvmql/sour_cherry.jpg.scaled1000.jpg"><img alt="Sour_cherry" height="500" src="http://posterous.com/getfile/files.posterous.com/temp-2011-10-09/ndHzeEhDdqoatGwCFgsJpzpFqhlgaaBCGozHesAIHszIfBqabGrIlGlrvmql/sour_cherry.jpg.scaled500.jpg" width="500" /></a> </div> So, I've been thinking about it, now I'm attempting to do it. I'm bringing back my blog.</p> <p>They'll be minimal restaurant reviews (let's face it there's plenty of them already), but there will hopefully be lots of food and drink related stuff, and the occasional garden item.</p> <p>So, without further ado, here's a cocktail I created this evening using the sour cherry cordial I purchased from Stones Corner this morning (find it at your local Persian grocer).</p> <p><strong>The Horatio Sour</strong></p> <p>(serves 2)</p> <p>In a shaker 1/3rd full with ice combine the following:</p> <p>1 shot lemon juice</p> <p>1/2 shot sour cherry cordial</p> <p>2 shots vodka</p> <p>Shake vigourously and pour into small tumblers and top with tonic water</p> <p>Enjoy!</p> <p> </p> </p> <p><a href="http://foodandgardens.posterous.com/here-we-go-again">Permalink</a> | <a href="http://foodandgardens.posterous.com/here-we-go-again#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/YnG7Vh_YEE0" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/here-we-go-again Sat, 18 Sep 2010 19:56:00 -0700 Enjoying my Holy Goat Pandora http://feedproxy.google.com/~r/FoodGardens/~3/HEFaUT3bpJM/enjoying-my-holy-goat-pandora http://foodandgardens.posterous.com/enjoying-my-holy-goat-pandora <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/temp-2010-09-18/dImlgggtInHClueiDuwosuvrzmioJGqAlktzwGDtkFECbulmsFfFBvFcrHED/P1010256.jpg.scaled1000.jpg"><img alt="P1010256" height="666" src="http://posterous.com/getfile/files.posterous.com/temp-2010-09-18/dImlgggtInHClueiDuwosuvrzmioJGqAlktzwGDtkFECbulmsFfFBvFcrHED/P1010256.jpg.scaled500.jpg" width="500" /></a> <a href="http://posterous.com/getfile/files.posterous.com/temp-2010-09-18/JhtErjggkcwsttzionptduneDCJwJJIngpfpleghCFvDAIebxnBeFuomzwhi/P1010255.jpg.scaled1000.jpg"><img alt="P1010255" height="666" src="http://posterous.com/getfile/files.posterous.com/temp-2010-09-18/JhtErjggkcwsttzionptduneDCJwJJIngpfpleghCFvDAIebxnBeFuomzwhi/P1010255.jpg.scaled500.jpg" width="500" /></a> <div class='p_see_full_gallery'><a href="http://foodandgardens.posterous.com/enjoying-my-holy-goat-pandora">See the full gallery on Posterous</a></div> </div> Completely liquid inside, eaten with beadsticks, and tastes like a cross between a Chevre and a well ripe Camembert. Delicious! Available from <a href="http://www.rhcl.com.au/index.php/cheese_club_view">Richmond Hill Larder Cheese Club</a>.</p> </p> <p><a href="http://foodandgardens.posterous.com/enjoying-my-holy-goat-pandora">Permalink</a> | <a href="http://foodandgardens.posterous.com/enjoying-my-holy-goat-pandora#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/HEFaUT3bpJM" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/enjoying-my-holy-goat-pandora Wed, 25 Aug 2010 04:16:00 -0700 Jam http://feedproxy.google.com/~r/FoodGardens/~3/vJ40py8XWsY/jam http://foodandgardens.posterous.com/jam <p> <div><div class='p_embed p_image_embed'> <img alt="3110584464_661c99cb06_z" height="640" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/VrHsEqvdRgUxyHCauRkvpeeOL75Fgs5BYnRvH6qZ4fEiriiqf6i95qo3Qwll/3110584464_661c99cb06_z.jpg" width="488" /> </div> </div> <div>Recently, I have been making Jam. Not quite on the scale depicted above (which is of a Mrs Gus Wright of Greene County, Georgia, circa 1941: <a href="http://www.flickr.com/photos/nypl/3110584464/)">http://www.flickr.com/photos/nypl/3110584464/)</a>, but I'm happy with the results none the less.</div> <p /> <div>Specifically I've been making Strawberry Jam. I made a couple of batches last year and they went down very well with everyone who tried them, so I felt it only right to make use of this years crop. It must be a decent crop too, as I managed to snap up a box of 2nd class fruit from the Mount Gravatt markets last weekend for a mere $5. That gave me just on 2kg of fruit once I'd rejected the duds, and at that price how could you not!</div> <p /> <div>I ran into a problem pretty quickly after preping the fruit though, in that I couldn't find last year's recipes. After a half hour of hunting I gave up and decided that I'd wing it (with the aid of various other recipes I'd ofund whilst on the hunt). I'm pleased to say this worked out very well, proving that jam is not at all hard to make. If you're thinking about it my advise is just buy the fruit and sugar and get stuck in! Here is my bastardised recipe to help you.</div> <p /> <div>For 6 jars Strawberry Jam:</div> <p /> <div>2kg strawberrys, washed and sliced</div> <div>1.8kg sugar (half raw, half caster)</div> <div>400ml(ish) fresh lime juice</div> <div>Knob of butter</div> <div>Lot of jars</div> <p /> <div>1. Place the strawberrys in 2 baking trays to a depth of about 4cm. (Should be 1kg in each tray).</div> <div>2. Cover strawberrys in each tray with equal amounts of raw and caster sugar (so 900g in each if using 2 trays). </div> <div>3. Leave in fridge for anywhere between 3 hours and 2 days (mine were in for 2 days).</div> <div>4. Pour resulting fruit/syrup/half melted sugar mixture into a large pan/s (I used 2 3-litre stockpots).*</div> <div>5. Add in the lime juice and butter (the butter stops the jam catching during cooking, and gives it a nice shine when cooked).</div> <div>6. Bring the mixture to the boil slowly, stirring constantly (this will take a while, and you need to stir it or the sugar will catch and burn).</div> <div>7. Once the mixture has started to boil turn up the heat and boil rapidly for around 20 minutes.**</div> <div>8. Once boiled for long enough, turn of the heat completely and let the jam cool for 10 minutes.</div> <div>9. Transfer to sterilised jars, seal, and leave to cool overnight at room tempurature.***</div> <p /> <div>* The trick here is to leave plenty of room in the pan for the mixture to rise up the pan when cooking (no more than half full before cooking).</div> <div>** The time for boiling is really the art for jam making, and it's all about setting point. The jam needs to reach a certain tempurature in order for it to set when cold. Technically this is 104.something degrees centigrade. My thermometer tops at 100, so I don't know if I reach the magic temp for sure, but I find 20-25 minutes boiling results in a nice, but not overly firm consistency).</div> <div>*** I sterilise my jars by running them through a long hot cycle in the dishwasher - easy :)</div> </p> <p><a href="http://foodandgardens.posterous.com/jam">Permalink</a> | <a href="http://foodandgardens.posterous.com/jam#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/vJ40py8XWsY" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/jam Wed, 18 Aug 2010 03:51:40 -0700 The Laneway http://feedproxy.google.com/~r/FoodGardens/~3/B90YxiMpb94/the-laneway http://foodandgardens.posterous.com/the-laneway <p> <div> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/3yxbiNsrO7WNwaKTzd1oDyW5pfisgenSozNJf9dfR2OREYXuLyAYLA7gLbyz/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="375" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/rTwEdidzVp0WnSOhDjlqthFHUxrnZGC1S8HMIHaLzr4YU9kaN1LUxbPvJq9Y/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </div> <div> </div> <div><a href="http://www.urbanerestaurant.com/the-laneway/">The Laneway</a> has been top of my list of Brisbane bars to test out for as long as I learned it had opened as part of The Great Urbane Redevelopment of 2009. So it was great joy that I realised a catch up with an old workmate meant I could get a look at the place at last.</div> <div> </div> <div>I had been to Urbane once for lunch before the big reno. At the time I guess it was still considered one of Brisbane's better resturants, but it was in the old days, and I thought it reflected the conservatism of the (then) Brisbane fine dining scene rather perfectly - all white walls, starched linen, and 'Modern Australian' que-zine. All the better then, when the old Urbane transformed into the new Urbane/Euro/Laneway combo which screams I Am Different!</div> <div> </div> <div>The evening started well with a rather un-Brisbane entrance. I say this with all seriousness, there's nothing I like more than a walk past some rubbish bins in a dark Alley to get to a drinking establishment! It just adds to the drama when you walk through the door to a beautifully landscaped interior. Once in side, the excitment increases as you wonder, am I in the bar or the resturant? Then you catch a second of noisy crowd coming form the top of a very unassuming staircase and think, well I don't know what's up there but I'm checking it out! So, then, finally you find yourself in the bar proper, which is also beautiful. Aside from the high stool/tables which I don't love, there are nice low seats, and some great views down onto the resturant and lane below. As you see by the photo, it is dark, but there are some nice visuals projected onto a far wall to give just enough Blade Runner background to read the menu by. (I will never tire of large projected moving imges in bars!).</div> <div> </div> <div>So, to the drinks. Well, the cocktail list is divided into three Acts: Seasonal (currently Winter), House, and Classics. Then there is a smallish wine list (only two sparkling options?), a good selection of local bottled beers, and a great selection of spirits. I was delighted to see Hendrick's Gin available (at a price), but I really got excited when I noticed they serve <a href="http://www.aspall.co.uk/">Aspall Cyder</a> (also at a price). Now, I may be biased as it's my local brew (my mum used to pick apples for Aspall when I was a kid), but I reckon it's hard to go past this for apple-based alcohol.</div> <div> </div> <div>While I got stuck into the cyder, my drinking partner attacked the cocktail menu, and was suitably impressed with what she got. Her one criticism - a lot of egg white on the menu - rather an aquired taste (texture?) she thought, and I guess I'd agree.</div> <div> </div> <div>This was not a long night, just a few drinks after work, and it was a Tuesday, but we were the last people in the bar at 7:40pm. This didn't really bother me, but I'd have thought a few more bums on seats would have helped the atmosphere along. Another friend of mine said she couldn't even get in the place last time they tried, so I guess I can't make too much of a point about it. if anything I felt a little disappointed that her was for em the nicest bar I've been to in the city, and it was empty!</div> <div> </div> <div>I for one shall be frequenting it as much as I can from now on!</div> </p> <p><a href="http://foodandgardens.posterous.com/the-laneway">Permalink</a> | <a href="http://foodandgardens.posterous.com/the-laneway#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/B90YxiMpb94" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/the-laneway Sun, 15 Aug 2010 17:38:17 -0700 Cooking at the Ekka http://feedproxy.google.com/~r/FoodGardens/~3/xtPQRDoLuoE/cooking-at-the-ekka http://foodandgardens.posterous.com/cooking-at-the-ekka <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/N7kbFxMVQEudV05Ew3SH5PVZ4iv33dI7k5qCxe2kNc6axXff5lrpMxGoWVfy/cakes.jpg"><img alt="Cakes" height="333" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/T1hNm4p5TF4KZMjnszmmyp4ci1ryPq2OCqpivpvxBpwbSTCKZ9s4zffINDRk/cakes.jpg.scaled.500.jpg" width="500" /></a> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/Vc8z1ceiTSVTAgM5fzOuvkuoOkeNKZuXwoJENbgRKArEzCLSnXYaV1DqSchb/marshmallows.jpg"><img alt="Marshmallows" height="750" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/nxs44OyryCxjjg0gNRDVXoa8pUWTueJqbb2R0DsXBIPHdXoJqmLMuI7aUVIB/marshmallows.jpg.scaled.500.jpg" width="500" /></a> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/KjcdXNEmLqvdhLLbvOll7Y5uBzGVtRmmPtYlA0AvauxQW8veEJeLQDhZ5OEA/jams.jpg"><img alt="Jams" height="750" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/EMaoUr2QjzKQeezoq829IGAywFc8zQYDrUFIJo4cNrZ1ZW5PY7iyWWFPsZB3/jams.jpg.scaled.500.jpg" width="500" /></a> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/rdLMouLPWvsApoJE5tOONjiVI0qtvjYR42vlAB3zVHZErVc5MQm6Fx8ZenZU/onions.jpg"><img alt="Onions" height="333" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/q5Q1CkI1Dr3lglx13ju1ISKpBrgo6ghvT8wiQVGnwkM23yToiHLURKURXlVW/onions.jpg.scaled.500.jpg" width="500" /></a> <div class='p_see_full_gallery'><a href="http://foodandgardens.posterous.com/cooking-at-the-ekka">See the full gallery on Posterous</a></div> </div> </p> </p> <p><a href="http://foodandgardens.posterous.com/cooking-at-the-ekka">Permalink</a> | <a href="http://foodandgardens.posterous.com/cooking-at-the-ekka#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/xtPQRDoLuoE" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/cooking-at-the-ekka Sat, 14 Aug 2010 01:54:00 -0700 The Canvas Club http://feedproxy.google.com/~r/FoodGardens/~3/lIYzIHw4gDE/the-canvas-club http://foodandgardens.posterous.com/the-canvas-club <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/EnVJQdP5asa5UimiHF6ye823M7EaKqOWijmvDUuB5x8NWARaYQ9qPpcuvpTj/4476959082_2e05ea1602_o.jpg"><img alt="4476959082_2e05ea1602_o" height="352" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/Kw7mxRAEjyi73VkL9YzlO6adSD8lk30PsWKXfvoGYFHzYg8myjsd9AoefYk4/4476959082_2e05ea1602_o.jpg.scaled.500.jpg" width="500" /></a> </div> <p />On Tuesday night (with it being a holiday the next day), we ventured out for a few drinks on a school night. Not wanting to get too crazy we elected to check out the <a href="http://www.canvasclub.com.au/Canvas/Home.html" target="_blank">Canvas Club</a> - the newly opened bar on the increasingly fabulous Logan Road at the Gabba.<p /> I've been wanting to check this place out for a while, for two reasons. One being that it bills itself as a bringing a little of Melbourne's laneway culture to Brisbane (I really love Melbourne's laneway bars), and the other being that I saw from a <a href="http://www.canvasclub.com.au/Canvas/Pictures.html#6" target="_blank">picture</a> on their website they are down with the large block of ice thing. This is the first place in Brisbane I've seen using top shelf ice like this, so I really wanted to see what the place was like. I was not disappointed!<p /> It was pouring with rain the night we went, and so it was nice to walk into a warm and welcoming ambiance. It was quiet though! Just a few couples huddled like they were in a theatre bar waiting for the show to start, and some suitable mellow jazz drifting out of the stereo. We joked that anyone under the age of 30 would walk straight past Canvas, dismissing it as a bar for 'grown-ups', but it was just what I had hoped for - a quiet bar in Brisbane!<p /> Layout wise it is almost exactly a miniature Bowery Bar complete with booths - which we managed to just squeeze five people into. Then it was straight into some to tipples, courtesy of our super attentive host (my friend described her as an enabler, which I'm told is good). This is the second time in a month that I've been able to enjoy mulled wine in Brisbane (the other being Libertine), and I have that the Canvas version was hands down the winner - a fabulous example in fact - sweet, spicy, and with that wonderful alcoholic hit on breathing in the warm vapors - perfect!<p /> Other highlights from the drinks we sampled were a vodka espresso, and two drinks whose names I have unfortunately forgotten - one with a strange lavender after taste, and one (made with rum, and served in a tin mug) which tasted exactly like a ginger nut biscuit - top notch stuff!<p /> Drinks were accompanied by some nibbles from the snack menu - lovely triple cream brie, mild mini green olives, and spectacular grilled artichokes. We were there for long, as we had a dinner appointment at Crosstown over the road, but I think we all enjoyed the visit to Canvas. I even got a demo on how to use the tools for dealing with the giant ice block!<p /> Image is of a Seattle soda bar (date unknown), from: <a href="http://www.flickr.com/photos/uw_digital_images/4476959082/">http://www.flickr.com/photos/uw_digital_images/4476959082/</a></p> </p> <p><a href="http://foodandgardens.posterous.com/the-canvas-club">Permalink</a> | <a href="http://foodandgardens.posterous.com/the-canvas-club#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/lIYzIHw4gDE" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/the-canvas-club Thu, 12 Aug 2010 20:58:00 -0700 Southbank Surf Club http://feedproxy.google.com/~r/FoodGardens/~3/PepG2ZZa7Mw/southbank-surf-club http://foodandgardens.posterous.com/southbank-surf-club <p> <p><div class='p_embed p_image_embed'> <img alt="3770876886_75d0d82fcf_o" height="363" src="http://posterous.com/getfile/files.posterous.com/temp-2010-08-12/sxcvoxoAfJiFbpJjGyrpqmsfnBgehbHkIvrFipknqpknEyHIhJeCFwiCHGkI/3770876886_75d0d82fcf_o.jpg.scaled500.jpg" width="500" /> </div> Had lunch at the <a href="http://www.southbanksurfclub.com.au/" target="_blank">Southbank Surf Club</a> on Sunday. It was absolutely rocking down at the Breaka Beach (is it still called that?), and consequently we had to wait a good 45 minutes for our table for five. Not that this was a problem though, as we were quite content enjoying a couple of Fat Yaks and some chips (that came out about 30 seconds after ordering, take that McDonalds!) in the bar while we were waiting.</p> <p>Then it was on to the main event. Now, I am not a native, but I have been in Oz long enough now to have been to a few surf clubs and beachy cafes and had some great times. The Pacifc Hotel at Yamba for example, or Bistro C at Noosa. The Southbank Surfclub definately references though kind of laidback, relaxed eateries, and it really works at such a touristic location, even as a local I felt like I was transpoted out of the big city to some sleepy coastal town.</p> <p>The menu is pretty minimal, and three of our party of five went for the fish and chips, myself included. The others went with the healthier option of Seared Kingfish, and the Steak Sandwich without the steak (vegetarians have limited options at this club).</p> <p>I was pretty hungry, and it took another 1/2 hour at least for our food to finally arrive (did I mention they were busy?), so when our food finally arrived I was glad to see the portions were of a good size. Maybe not classic surf club hugeness, but fair. I'm only going to comment on the Fish and Chips as I didn't try anything else, and I'll say they went from being incredible to a bit average throughout the eating. Initially the batter was about the best I've had in Australia, but sadly (due I'm assuming to kitchen business) that batter was not drained of its cooking oil well enough, and slowly leached oil over the entire dish as I ate. This coupled with bog standard frozen chips left me and my fellow eaters feely a bit disappointed with our grub. I wonder if hand cut chips (for some classic examples try Burger Urge) will every become the norm here?</p> <p>That said, I will go back, and have something other than fish and chips. Next time I'll try and go when it's a little less busy, and hopefully this will be a fairer test f the kitchen's output.</p> <p>Image is of Noosa Beach circa 1952 from: <a href="http://www.flickr.com/photos/statelibraryqueensland/3770876886/">http://www.flickr.com/photos/statelibraryqueensland/3770876886/</a></p> <p> </p> </p> <p><a href="http://foodandgardens.posterous.com/southbank-surf-club">Permalink</a> | <a href="http://foodandgardens.posterous.com/southbank-surf-club#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/PepG2ZZa7Mw" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/southbank-surf-club Mon, 07 Jun 2010 20:37:00 -0700 Google Slut? http://feedproxy.google.com/~r/FoodGardens/~3/AOolATwX0Vo/google-slut http://foodandgardens.posterous.com/google-slut <p> <p><div class='p_embed p_image_embed'> <img alt="Ads" height="700" src="http://posterous.com/getfile/files.posterous.com/temp-2010-06-07/DmtkGujocndidqFItxxayyBJnuvpyiucEdIbgCsdmdwvcxHlguoGieuflxez/ads.jpg.scaled500.jpg" width="270" /> </div> So, I'm back from holidays. No posts from my travels I realise, although I have been <a href="http://twitter.com/foodandgardens">tweeting</a> a bit. There are lots of pics from my culinary adventures to come soon, but in the mean time something a little different. Today I think I finally experienced the full power of Google's ad machine (at least I assume it's them behind it).</p> <p>The picture above is of two ads lifted from a recent viewing of <a href="http://www.silverbrowonfood.com/">Silverbrow on Food</a> (a great blog from the UK). So, I have recently been looking at buying a soundcard for my laptop, looking a lot at Amazon and the maker's website. Imagine my surprise when I see an ad for the exact same soundcard sitting on an entirely unrelated foodie blog! Better still, the image in the ad is of a takeaway burger meal with the soundcard replacing the burger - nice!</p> <p>Surprised by this I went back to the same site using another browser that I don't use much, and funnily enough I get a generic ad for New South Wales! So that's it, I am now officially a slave to Google/Amazon/unknown other Interweb giants. Is it time to start browsing anonymously? For now I don't think so - I can ignore the ads no problem.</p> <p>One thing though, I wonder when these guys will be smart enough to figure out that I am also not a fan of fast food - in fact it pretty much represents everything I feel is wrong with modern food production. Once they figure that out they will presumably realise that putting my object of desire inside a burger in the hope I'll buy is failed miserably. Put it inside a loaf of organic, stone ground, wood fired bread and you might just have me make that purchase people.</p> </p> <p><a href="http://foodandgardens.posterous.com/google-slut">Permalink</a> | <a href="http://foodandgardens.posterous.com/google-slut#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/AOolATwX0Vo" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/google-slut Wed, 21 Apr 2010 02:28:00 -0700 En Vacance http://feedproxy.google.com/~r/FoodGardens/~3/0ltnKwUq3y0/en-vacance http://foodandgardens.posterous.com/en-vacance <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/N0L0zaxhf35P7Urlg9duoA7eIycKZfk7sVzZ8EmMcpKL4q4JFoz3YfMIoCUF/3983331817_5366c8c94a_o.jpg"><img alt="3983331817_5366c8c94a_o" height="343" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/FT4i4ZDZq8KP02s4CamDQLMj7W7kV9GtyVSjxHrqGQmNTzovzBzBGM3Yqn8Y/3983331817_5366c8c94a_o.jpg.scaled.500.jpg" width="500" /></a> </div> <p />Eyjafjallajokull permitting, we shall be off on a months holiday around Europe and the US next week, and hope to reporting back on the many and varied gastronomical delights we encounter along the way.<p /> Foodie destinations at this stage include 3 days lunching in Greenwich Village, NY, a week touring Holland, France, Belgium, Switzerland and Lichtenstein, and a week in the UK returning to <a href="http://www.jimmysfarm.com/">Jimmy's Farm</a>, and visiting the <a href="http://www.realfoodfestival.co.uk/">Real Food Festival</a>.<p /> Let the feasting commence!<p />(image of John Dixon in his flying automobile is from the State Library of Florida's Flickr Commons collection: <a href="http://www.flickr.com/photos/floridamemory/3983331817/">http://www.flickr.com/photos/floridamemory/</a> )</p> </p> <p><a href="http://foodandgardens.posterous.com/en-vacance">Permalink</a> | <a href="http://foodandgardens.posterous.com/en-vacance#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/0ltnKwUq3y0" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/en-vacance Wed, 17 Mar 2010 18:17:00 -0700 Breakfast at Bistrot Bistro http://feedproxy.google.com/~r/FoodGardens/~3/bZaSqj4Lo_0/breakfast-at-bistrot-bistro http://foodandgardens.posterous.com/breakfast-at-bistrot-bistro <p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/V4qEY55qcsZFIF4KO2eXxd3cLexUQfTOJcOYucNp84TT3FFgKadMfpw00hpl/photo.jpg"><img alt="Photo" height="375" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/vcNVVxiJ8pST6PsninEvHsCtmR74x5wSQiv5E9mDzuw3Bb1nlfj92VHJ5wtQ/photo.jpg.scaled.500.jpg" width="500" /></a> </div> Rarely can I be motivated to write about dining experiences, but for once I'm making an exception. On Sunday the wife and I were on route to Desmond & Molly Jones for breakfast when I noticed <a href="www.bistrotbistro.com">Bistrot Bistro</a> was open. On discovering that D&MJ was not (open), an executive decision was made to check out Bistrot.</p> <div>As a Southsider it's been fantastic to see Logan Road get a makeover, and become a real foodie hub. Crosstown and Pearl being among my favourite places to eat in Brisbane. Seeing Bistrot open up was a further delight as I love French food.</div> <div> </div> <div>So, in we went. It was busy, but we got a table, and were promptly presented with menus and water glasses (water followed eventually). The interior of Bistrot is great, all open roof and exposed brick (as is the current fad around these parts). Private booths and very effect fans complete the low tech continental vibe. It is a big space though, and has been left open, so I'd imagine it could get pretty noisy.</div> <div> </div> <div>Menus arrived, coffee orders were taken, and shortly after our food orders too. At this point service could be considered perfectly timed, but sadly this was mainly due to the small menu - not much time needed to peruse it, as it barely fills a page. I have no problem with that in principle, but to me it was a little uninspiring, and consequently we both ordered poached eggs, and I added a side of Kassler.</div> <div> </div> <div>Food, coffee and fresh juice arrived equally rapidly, and that's when things started to slide. Potions are small - do not go here if you are hungry! I think what I got probably was Kassler, but I'm not certain - it could well have been bacon. To me Kassler should be thickly cut - around 1 cm thick, but what we got seemed to me like sweet cure bacon - nice but not necessarily kassler. My orange juice was not sweet, and was in fact pretty tasteless. The coffee was apparently not the best either - definitely no Merlo or Campos. The saving element, if there was one, was the eggs, which were as close to perfect as I've ever had.</div> <div> </div> <div>That's not really what turned us off though. The real disappointment was when speedy service morphed into a "thanks for coming, here's the Bill" event - I had literally finished my last mouthful when the plate was gone, and the big black AMEX pouch was presented. We paid and left. We had not read the paper, had not relaxed at all, and felt like the whole thing was over before it had begun!</div> <div> </div> <div>For me, our Bistrot experience can be perfectly summarised by the (non)exchange I had on leaving. As I walked out an older waitress (possibly the proprietor) was clearing a table and we walked past each other, and our eyes met. I could have said thank you, but I didn't. She could have said thank you, but she didn't. We just walked on, and that was that.</div> <div> </div> <div>UPDATE: Judging by the comments to ths post it would appear I had a less enjoyable time at Bistrot than others have had, and perhaps I should check it out for dinner? That said, I read a review in the Courier Mail on the weekend that was less than complimentary, hinted at teething problems, and only scored it 12/20 for food!</div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> </p> <p><a href="http://foodandgardens.posterous.com/breakfast-at-bistrot-bistro">Permalink</a> | <a href="http://foodandgardens.posterous.com/breakfast-at-bistrot-bistro#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/bZaSqj4Lo_0" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/breakfast-at-bistrot-bistro Wed, 10 Mar 2010 20:43:31 -0800 Bringing home Gold http://feedproxy.google.com/~r/FoodGardens/~3/s1c19M9Shgc/bringing-home-gold http://foodandgardens.posterous.com/bringing-home-gold <p> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/54HeQB7FETKKkqhc9Imv6NdboyqY0FtheGhYLuNkAzJftBGfqbhUtvGjsN5I/3116643779_9ecf19b6db_b.jpg.scaled.1000.jpg"><img alt="3116643779_9ecf19b6db_b" height="335" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/ybMJjea6uRltpN56Zuhxhs2pRMpwMBMAYEjG0WM5wapeqLtpFcdJTe0oHOUd/3116643779_9ecf19b6db_b.jpg.scaled.500.jpg" width="500" /></a> </div> <p />  <p />Inspired by the discovery of the Craft Pavilion last year, and by the County Show exploits of one of my food heroes, <a href="http://www.rivercottage.net/Page~59/Hugh.aspx">Hugh Fearnley-Whittingstall</a> I shall be entering some of the results of my recent bout of preserving in the <a href="http://www.ekka.com.au">Ekka</a> this year. Full details of how and what to enter are now available on the <a href="http://www.rna.org.au/home/inner.asp?pageID=89">RNA website</a>. <p />  <p />Last year a certain Mr Geoff Beattie seemed to win pretty much everything. This year I hope I might change that just a little! <p />  <p />(This image is from the <a href="http://www.flickr.com/photos/australian-war-memorial/">Australian War Memorial collection on the Flickr Commons, and depicts Christmas preparations in Vietnam in 1971: "South Vietnam. Private (Pte) David McColl of Page, ACT, hanging puddings to mature before Christmas. Pte McColl spent his spare time during the weeks leading up to Christmas supplementing the supply of Christmas cakes and puddings provided by families and friends of soldiers still serving in Vietnam"). </a> </p> <p><a href="http://foodandgardens.posterous.com/bringing-home-gold">Permalink</a> | <a href="http://foodandgardens.posterous.com/bringing-home-gold#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/s1c19M9Shgc" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/bringing-home-gold Tue, 02 Mar 2010 16:47:00 -0800 Edible Geography http://feedproxy.google.com/~r/FoodGardens/~3/LPV2mRCFPBQ/edible-geography http://foodandgardens.posterous.com/edible-geography <p> <div><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/a1oCO6hsPBdW1B4qbXxIg2zqmhEtrncyjslfM47nMQLSrcwFCsh6jErVMhgF/4306807171_4e4d994e65_o.jpg"><img alt="4306807171_4e4d994e65_o" height="398" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/gZMYG6PqBGDpKGiMaLCSHtzuX4TtvLhbX0xEIJoSq8zbRdNUpMFvDyxnhnqf/4306807171_4e4d994e65_o.jpg.scaled.500.jpg" width="500" /></a> </div> </div> <p /> <div><span class="173083400-03032010">I cannot get enough of <a href="http://www.ediblegeography.com">Edible Geography</a> at the moment. It's just such a great blog, and is exactly what blogging should be about I reckon. Many food blogs (including my own) pale into insignificance next to it, if only because they seem so unconsidered by comparison. The "I ate here" or "I made this" posts are ten a penny in the food blogging world (Don't get me wrong, they have their place, and I read and enjoy a number of them) but Edible is different.</span></div> <p /> <div><span class="173083400-03032010">The most recent post, on <a href="http://www.ediblegeography.com/the-ice-program/">ice</a>, has been my favourite so far. In a few carefully worded paragraphs I learned not only that there are male and female glaciers (wow!), but that my judgement on cocktail quality will now include a consideration of ice type from now on!</span></div> <p /> <div><span class="173083400-03032010">Thank you Edible for your inspirational work!</span></div> <p /> <div><span class="173083400-03032010">( image from: <a href="http://www.flickr.com/photos/uw_digital_images/4306807171">http://www.flickr.com/photos/uw_digital_images/</a> )</span></div> </p> <p><a href="http://foodandgardens.posterous.com/edible-geography">Permalink</a> | <a href="http://foodandgardens.posterous.com/edible-geography#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/LPV2mRCFPBQ" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/edible-geography Fri, 26 Feb 2010 14:12:44 -0800 Resurrecting the garden http://feedproxy.google.com/~r/FoodGardens/~3/sTIckHrvxsw/resurrecting-the-garden http://foodandgardens.posterous.com/resurrecting-the-garden <p> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/GLiShtnG8PvlHgIBUNOj2lmFlXZnZ9DVJt2WA1h1HuIqv2OBoCy1PrtzI3Nn/tomatoes.jpg"><img alt="Tomatoes" height="333" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/5K3YChblJ8ThAn3EbHYVwEnHmokvYDdJEQ4sNb1QQzqQaQLSvf79VVGqFmTh/tomatoes.jpg.scaled.500.jpg" width="500" /></a> </div> <p /><div>The garden has been thoroughly neglected. This is finally changing.<p />Dug through one of the three beds recently, it's now watered and mulched and will be planted up with tomotoes as soon as they are ready.<p /> We are trying four new varieties this year. Three climbing (Beams Yellow Pear, Black Cherry, and Gardeners Delight) and one bush (Burwood Prize), and all courtesy of <a href="http://www.thelostseed.com.au" target="_blank">the Lost Seed</a> down in Tasmania.<p /> Hoping to get a pretty solid crop from that lot, particularly given the Beams Yellow has reportedly "been <span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 12px;">known to produce up to 1500 fruit per bush under ideal growing conditions"</span><span style="font-family: Arial;">.</span></span></span></div> </p> <p><a href="http://foodandgardens.posterous.com/resurrecting-the-garden">Permalink</a> | <a href="http://foodandgardens.posterous.com/resurrecting-the-garden#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/sTIckHrvxsw" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/resurrecting-the-garden Tue, 16 Feb 2010 22:43:20 -0800 Sustainable fish http://feedproxy.google.com/~r/FoodGardens/~3/DTIPnb1OOZ0/sustainable-fish http://foodandgardens.posterous.com/sustainable-fish <p> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/HqCGUJCgIRy0TyYwmixeR9nY92z527M9AXdjGxhUdRWeuay5sldv0rX2v3xX/goldfish.jpg"><img alt="Goldfish" height="285" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/6zNUnnUVYofTr7yk36MXq9jDYzcVifqEBS0oYOuSbDp5XzQ7Fl80MlfAMBIV/goldfish.jpg.scaled.500.jpg" width="500" /></a> </div> <p />  <p />Talking to my friend <a href="http://foodblingbrisbane.blogspot.com/">FoodBling</a> about <a href="http://www.chumleywarners.com.au">Chumly Warners</a> got me thinking about what fish I should be eating. I'm aware of issues around cod back in the UK, but what about Australia. <p />  <p />For an idea of what's good to eat, and what's not so good, check out the AMCS <a href="http://www.marineconservation.org.au/WhatWeDo.asp?active_page_id=167">guide</a>, or <a href="http://www.abc.net.au/science/features/fish/default.htm">a good story</a> on the subject courtesy of the ABC. <p />  <p />Incidently, it would appear Chumly's cod is <a href="http://www.barentsobserver.com/green-light-to-barents-sea-cod.4608504.html">not too bad</a>, but I'm not convinced it needs to be transported half way around the world when Australia has its own fish supplies. </p> <p><a href="http://foodandgardens.posterous.com/sustainable-fish">Permalink</a> | <a href="http://foodandgardens.posterous.com/sustainable-fish#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/DTIPnb1OOZ0" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/sustainable-fish Mon, 15 Feb 2010 18:41:06 -0800 Support Raw Cheese in Australia http://feedproxy.google.com/~r/FoodGardens/~3/8AaFVeQ448U/support-raw-cheese-in-australia http://foodandgardens.posterous.com/support-raw-cheese-in-australia <p> Food Standards Australia New Zealand (FSANZ) is seeking public comment on its recently released proposals (P1007) to change Australian Food Standards for cheese in Australia. <span class="533073602-16022010"> </span>If you want the opportunity to enjoy a complete range of raw milk cheese in Australia PLEASE make a submission (it’s easy - see <span class="533073602-16022010">the </span>draft submission below). <div>  <div>In Summary your submission must: <div>  <div><span class="533073602-16022010">*</span> be in writing and should be sent by email where possible <div><span class="533073602-16022010">*</span> include full contact details <div><span class="533073602-16022010">*</span> be submitted by 6pm (Canberra time) 24 February 2010 <div>  <div>In order to encourage as many people as possible to make a submission before the deadline, Will Studd has prepared the following draft submission. If you wish to send a submission you may copy and paste the following – adding your contact details and any of your own views or thoughts – and email to: <a href="mailto:submissions@foodstandards.gov.au">submissions@foodstandards.gov.au</a> <div>  <div>FSANZ has issued a list of questions that indicate areas that they are particularly interested in – Will’s draft covers the first 2 “Overarching” questions (questions in blue, Will’s answer in black), you may also like to answer the “Consumer” questions listed below – otherwise just delete them.  <div>  <div>If you wish to read the full FSANZ proposal, it’s available at: <div>  <div><a href="http://www.foodstandards.gov.au/foodstandards/proposals/proposalp1007primary3953.cfm">http://www.foodstandards.gov.au/foodstandards/proposals/proposalp1007primary3953.cfm</a> <div>  <div>For full details on making a submission see: <div>  <div><a href="http://www.foodstandards.gov.au/foodstandards/changingthecode/informationforsubmit1129.cfm">http://www.foodstandards.gov.au/foodstandards/changingthecode/informationforsubmit1129.cfm</a> <div>  <div><strong><em><span class="533073602-16022010">Draft submission: C</span>opy and send from below here</em></strong> <div>  <div>Submission regarding Proposal P1007 - Primary Production & Processing Requirements For Raw Milk Products <div>  <div>By <em>your name, job title/position, address, telephone number, fax and email address</em> <div>  <div>Overarching questions: <div>  <div>1) The overarching scope of the Proposal is assessing the safety of raw milk products using the Category Framework. FSANZ has undertaken a Technical Assessment based on three Risk Assessments (Raw Cow Milk, Raw Goat Milk and Raw Milk Cheese), a Consumer Study and Nutrition Assessment – Can you identify any aspects we have not covered at this point? <div>  <div>The Proposals exaggerate the risks of raw milk products. <div>  <div>They state that “Because of the potential for raw milk to be contaminated with pathogens, raw milk and products made from raw milk present a high level of risk to public health and safety if there are no control measures to manage the microbiological hazards that may be present.” <div>  <div>It is a false assumption that the risks are “high level” for raw milk products. A more realistic description for raw milk products is “they present an additional risk to public health and safety compared with products made from correctly pasteurised milk”. <div>  <div>2) We have summarised the impacts by option in Table 1 in the Report. Do you have any comments on the overall assessment? Can you identify other benefits and costs to the affected parties? <div>  <div>For raw milk cheese, the overall assessment seems to be far more alarmist than the technical assessment suggests. I consider that the technical assessment indicates that all soft cheese should be placed in Category 2, reserving Category 3 for raw drinking milk alone. <div>  <p /><span class="533073602-16022010">I</span>nclude and answer below if you wish, otherwise delete <div>  <div>Consumers: <div>  <div>3) Would Australian consumers benefit from a greater range of cheeses and dairy products? Please provide details. <div>  <div>4) FSANZ has received comments that raw milk cheeses are likely to be gourmet, high-end market products. Costs associated with ensuring the safety of products may also be passed on to the customer - if raw milk cheeses were permitted: <div>  <div>a. How much would you be willing to pay for such cheeses? <div>b. Are you willing to pay more than the cost of current gourmet cheeses? <div><span class="533073602-16022010">c</span>. Are you prepared to pay more if there are added costs in ensuring the safety of raw milk products? <div>d. Would you choose to purchase an Australian raw milk cheese over an imported equivalent?</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div> </p> <p><a href="http://foodandgardens.posterous.com/support-raw-cheese-in-australia">Permalink</a> | <a href="http://foodandgardens.posterous.com/support-raw-cheese-in-australia#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/8AaFVeQ448U" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/support-raw-cheese-in-australia Sun, 14 Feb 2010 15:52:00 -0800 FRESH http://feedproxy.google.com/~r/FoodGardens/~3/UutGdDPWzs4/fresh-1140 http://foodandgardens.posterous.com/fresh-1140 <p> <div><div class='p_embed p_image_embed'> <img alt="Att1074d" height="375" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/bgHsqraqyEFTAirw5UB8O39Xd28304uXh9AgdsAgmFoHfZmkUSA2UHAzj9jt/att1074d.jpg" width="500" /> </div> </div> <p /> <div><span class="956395023-14022010"><span style="font-family: Verdana; font-size: x-small;">An interesting looking film, <a href="http://www.freshthemovie.com/">http://www.freshthemovie.com/</a></span></span></div> <p /> <div><span class="956395023-14022010"><span style="font-family: Verdana; font-size: x-small;">(Image from: <a href="http://www.flickr.com/photos/nflickr/">http://www.flickr.com/photos/nflickr/</a> )</span></span></div> </p> <p><a href="http://foodandgardens.posterous.com/fresh-1140">Permalink</a> | <a href="http://foodandgardens.posterous.com/fresh-1140#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/UutGdDPWzs4" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/fresh-1140 Mon, 25 Jan 2010 15:43:39 -0800 Happy Australia Day! http://feedproxy.google.com/~r/FoodGardens/~3/M3goqhCfGOA/happy-australia-day-5 http://foodandgardens.posterous.com/happy-australia-day-5 <p> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/foodandgardens/WtFh7ifjVJYSdCfpYi4aAg9WEImOj8TQAvQnOYvTGHqew7Mf02KBhIT89vgS/photo.jpg"><img alt="Photo" height="486" src="http://posterous.com/getfile/files.posterous.com/foodandgardens/LDLrSAju4CVC3z0HZdt8us690YWnuvfUhkBSK2W4rje7OKHDbOUbADaMYzKB/photo.jpg.scaled.500.jpg" width="500" /></a> </div> <p>Raisin damper ready for the oven.</p> </p> <p><a href="http://foodandgardens.posterous.com/happy-australia-day-5">Permalink</a> | <a href="http://foodandgardens.posterous.com/happy-australia-day-5#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/M3goqhCfGOA" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/happy-australia-day-5 Thu, 12 Nov 2009 22:58:26 -0800 Christmas Pudding Update http://feedproxy.google.com/~r/FoodGardens/~3/f_KfyBV-c0A/christmas-pudding-update http://foodandgardens.posterous.com/christmas-pudding-update <p> Further discussions with my mother have revealed that if making a <a href="http://foodandgardens.posterous.com/christmas-pudding">Christmas Pudding</a>, you can do the steaming in bits once you've done the initial cooking.<p /> So, in my case, the pudding has had 41/2 hrs in one go. Tomorrow (two weeks after the initial steam) it will get 4 more hrs, then another 4 hrs the weekend after that. All up, 12 1/2 hrs. <p />The longer it steams, the darker it will get, and for a darker pudding, make sure you include the carrot and apple! </p> <p><a href="http://foodandgardens.posterous.com/christmas-pudding-update">Permalink</a> | <a href="http://foodandgardens.posterous.com/christmas-pudding-update#comment">Leave a comment  »</a> </p><img src="http://feeds.feedburner.com/~r/FoodGardens/~4/f_KfyBV-c0A" height="1" width="1"/> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/36jIcfKkYkLf food & gardens food & gardens food & gardens http://foodandgardens.posterous.com/christmas-pudding-update