Category Archives: Connecting with Community

Taste Festival

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TASTE FESTIVAL– Hobart, Tasmania. 28th December- 3rd January

A wonderful week long foodie festival that I was lucky enough to enjoy for the first time, I was there over two crammed days and one night. A festival showcasing some of Tasmania’s delicious locally produced foods, with a dash of music, busker action and children’s area thrown in for good measure.

Why was I there for such a short time and where on earth were my usual entourage of The Monkeys? Back home stepping out with Dadda for the weekend. Mama was having a little ‘me’ time and enjoying the best Christmas present ever from her husband.

So many tastes to linger on… but where to start?

Taste Theatre– Running sessions throughout the day. Presenters talked of what they know and love best. From local chefs, artisan food producers, and wine makers. Tetsuya Wakuda even popped in. I managed to catch two presentations. One with Sally Wise demonstrating how easy it is to make your own preserves and scones. The other, an interesting talk on Slow Food within Tasmania. Both great and well worth the tiny entrance fee ($5 and gold coin donation respectively).

Another great thing to do at the festival was the Red Hat Tours. Run by volunteers, (mine was done by the lovely Peter and Margaret, members of Slow Food). $15 for a guided talk around some of the stall holders, whilst also sampling some of the deliciousness they have to offer.

I did ‘Mad about Cheese’ which covered four local food producers. Two of the stand outs being, Bruny Island Cheese Co. and Tasmanian Highland Cheeses.

Bruny Island Cheese Co. is run by Nick Haddow, artisan cheese maker. He’s taken his back ground of cheese making around Europe, and put in to his Bruny Island business with a Tasmanian touch. These were some seriously delicious cheeses. From day old soft cheeses (O.D.O.) to the  rather exciting new Raw Milk C2. This was the first time at the festival, that a raw milk cheese (that had been legally recognised) has been available to the public in Australia. I can only hope that this opens more doors in the raw milk industry as this was a truly wonderful cheese. (You can read more about raw milk within Australia here.)

If only I had an esky and larger hand luggage allowance, I think I would have been coming home with rather a lot of cheese goodies.

 

Thorpe Farm- Tasmanian Highland Cheeses is a family run business that has seen 7 generations of family members passionate about farming. John Bignell recognised the fact that his family needed to diversify from farming just sheep, and started expanding with wheat, wasabi, horseradish, venison and also on to cheese. Now perfecting their cow, goat and sheep milk range of cheeses, the charismatic Will (his son) was selling at the Festival. Also truly tasty cheeses. Marinated fettas and secret recipe Blue Cheese being amongst the tastings. There was also the aptly named “2 Sexy Twins” goat chevre which was a perfect way to end the day with a cracker or two. (Again, the esky!)

This stall was 50 people deep every time I went by. I still didn’t get to taste them, but judging from the keen crowds, they were good, really good.

If you like your wine, Taste was certainly the place to be. Buy a glass at the start, (or bring along last years one) and off you go. (As a greener option, I loved this. No plastic glasses!) With more stalls then you can shake a wine glass at, there was plenty to choose from.

A stand out wine maker for me was Bream Creek Vineyard. The winery is located on Tasmania’s South East Coast, and produces some excellent cool climate wines. Talking with the lovely Fred Peacock, (it had been a long day/week and he was still more than happy to answer all my questions). He has owned the family run vineyard for the past 20 years. My favourite drop was the rare variety, Schonburger…”rose petal and subtle tropical fruit/lychee characters. The palate is persistent…” (Just like me, I persistently came back the next day to buy a bottle.) All grapes are hand picked and with the offer of a set aside pair of secateurs for me, I say who needs to go to Italy or France for a working holiday?

The over whelming feeling I got from the festival, from the producers and volunteers involved. Was passion, and a whole lot of it. Passion for the area in which they are in, and the world class foods that are coming out of it. I can’t help but feel a little in awe of someone that is willing to put their everything into food and wine they so obviously believe in. From trialing, diversifying, willing to risk and perfecting. I think they are on to some bloody great winners here.

Most of these products I focused on at the festival aren’t readily available on mainland Australia. However there are a few ways and means, and availability in a few selected mainland stockists. This to me just makes it even more special. More of a reason to come down and seek them out. Everyone knows things are enjoyed more if you have to make an effort to get it. If that means a flight, a ferry, a day long car trip, a mail order system or a holiday that factors in a food festival. Well then that’s what it takes. But.. to be honest, I think it’s definitely worth the effort, and your belly, mind and palate will thank you for it.

chasing the sun

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A nudge awake at 5am.

A frantic run towards the coast.

No buses.

Just have to leg it.

Wait sun!

Wait until I get closer to raise your sunny head above the horizon.

Please wait…I’m coming.

Chest heaving, legs running.

It feels so good. The Monkeys are still tucked up in bed, their Dadda can whisper the good mornings today.

It’s 5am, and it’s my time this morning.

My time to chase the sun…

garlic

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Allow me a rant, just a little one…

Big inhalation now…so I can feel the rant build up a little.

Garlic. I’ve mentioned it a little before, but have restrained myself in the past, because…it gets me a little het up. (Garlic and canned tomatoes, but I’ll save that one for another post.)

Today though, I’m letting the garlic flag fly…

I love cooking, and I love using garlic in my cooking, and yet in recent times, there haven’t been too many dishes with even the hint of garlic in them. Why? Because I don’t want my garlic to come from China. Nor Mexico, or Argentina and these are the countries that we frequently import our garlic from here in Australia. I have nothing against these countries, I just really want to eat Australian garlic. From my readings, it seems that the majority of our imported garlic is from China where every bulb is rayed, sprayed and then resprayed against ‘critters’ coming in at quarantine. (Strict quarantine laws in Australia, require many products to be treated with methyl bromide.) That is a lot of handling for a little bulb, that by the time it gets to the supermarket shelf it’s old, wrinkled, soft, and bless its little heart ready to try and shoot. Tasteless and disappointing.

Where have all the different varieties gone? Where have our garlic options gone?

Garlic happily sits in so many flavoursome dishes. It brings a tasty depth, that few other vegetables can compete with in the same way.

I’m getting garlic envy from all the lovely blogs I have seen with tantalizing pictures of their freshly harvested garlic. I recently bought some “spring garlic” or green garlic from the farmers markets and it was divine. Stalks and all, a little bit more subtle than when its has been dried, but truly delicious and locally produced. Every meal that those little green stalks and bulbs went in to was treated as it should. With gratitude and thanks, and more than a little smacking of lips. It makes a meal. (Maybe wouldn’t make a cake…but I wasn’t going for the garlic chocolate cake combo anyway.)

Garlic is planted in the cooler months and harvested in the hotter months, approximately 17-25 weeks after planting. If you have any space at all, I highly recommend giving growing your own a go. I don’t have any. I tried doing it in pots and it just wasn’t in the right position for growing. So now I just get to look longingly at others growing it and put my nose in the air in a huff when I see the sad little excuses for garlic for sale in the supermarket. That is, until I see some locally grown garlic for sale and then will be pouncing on it with gusto.

So tell me, where does your garlic come from? What types can you get? Do you grow it? Do you find it tricky to grow? I would love to hear your garlicky stories…

*****

More information on growing garlic here.

 

 

foodconnect

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For quite awhile now I’ve been frustrated with my vegetable eating options. Actually…no. It’s not the eating options, it’s the buying options. Ideally, I’d love to be growing them. However living in a flat in the city with a designated area that’s not optimum for growing, my growing in pot choices are limited. So what are some other choices available to the average city dweller?

* Super market bought fruit and vegetables- big business

* Independent green grocer- small business

* Farmers Markets

* Wholesale Markets

* Box schemes- quite often delivered to your door

* Community gardens- add your name to the waiting list and grow your own

* Food Co-ops- member owned and operated, bulk goods

* CSA- Community Supported Agriculture

Choosing how you get your fruit and vegetables depends on many things, so it feels like it’s been a long time coming that I’m finally happy with a fruit and vegetable scheme that works for us.

Four weeks into my new CSA fruit and vegetable box and I couldn’t be happier. It suits our family, the quality is fantastic and it works for me. Hoorah!… I found it in Foodconnect.

Foodconnect uses local sustainable farmers, bringing their produce to city folks like me. Box gets dropped off at a local drop off point, where you pick it up once a week, and go home happily munching on the seasonal goodness. All boxed and ready to go, all you have to do is pick it up from a local ‘city cousin’.

So it’s local, organic, seasonal, easily pay from 4 weeks- to a year, it’s not the same fruit and veges each week, supports regional growers, farmers get a good price, super super fresh, has got us eating different vegetables, (I was in a vegetable rut and didn’t even know it) if I don’t like something there is a swap box and I don’t have to do anything but pick up the box. Pretty good deal I think.

* I’m always happy to see a caterpillar or slug in my organic produce. To me, it means it was pretty darn happy just to hang out in the leafy goodness, and also shows that it’s really fresh. Saying that, I would prefer to find them before I eat the leafy greens and not after, wiggling out of the kitchen sink. All this does to me is question my washing skills and did I just inadvertently eat its sluggy cousin?

Now there’s a cheery thought…

Sydney Foodconnect

Adelaide Foodconnect

Brisbane Foodconnect

Kangaroo Valley

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A recent weekend away with friends was just what I needed. A chance to inhale, exhale…and return to centre.

A beautiful sunrise.

a misty morning in the valley

and a spot of cat chasing in a winery while parents are wine tasting.

The winery, Yarrawa Estate is nuzzled into some beautiful looking hills. Their view was quite simply…stunning. While wine tasting with 4 little kids isn’t the most relaxing way to spend your afternoon, I can certainly think of worse things to do. It did give just enough time to demolish a cheese platter, sample a few drops, chase two cats, plunder the chicken coop, and tease the family dog with a nut or two. Bottles bought and onwards we went, (Chambourcin and Verdelho some delicious stand outs.)

Kangaroo Valley is a picturesque little valley that sits a 2hour plus drive from Sydney. East of the Southern Highlands and just a little further west than the Sourdough Bakery at Berry. Famous for it’s locally made fudge, and lush fertile land. The areas dairies produce some great local milk, South Coast Dairy. While fudge, wine and milk doesn’t sound like much if eating as a locavore.

It’s certainly not a bad way to start if you are in the area.

****

 

Pet envy

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Sometimes I really miss having a pet. I know I have the worms, but I sometimes I need a little more to love. I had always grown up with a various menagerie around me. From dogs, cats, chooks, mice, rabbits, guinea fowl, fish. There was always something to love. Living in a flat in the city, yes we could get a small dog or cat. However the moment just hasn’t seemed right yet. The added responsibility for me isn’t something I have been ready for. We don’t have a backyard, and The Monkeys keep me occupied enough for the moment.

The Monkeys however, I think would really benefit from having a pet around. Everyone benefits from it. Pets bring a certain amount of joy to people’s lives. So I had to go looking for a pet… that we could give back. Off to the local Vets, with our noses squashed against the glass, we eyed off the Re-home Kitten… Wonder if she needs some love?

The Veterinary hospital is really big. Holiday homing an array of animals, a day grooming room along with the usual run of pets in need of help. The window had been full of kittens that needed a home and now there was one left, and she was getting cuddles whether she wanted them or not. I put on a big smile and asked sweetly whether there were any animals we could cuddle for a while. The staff were really kind and brought out the little kitten straight away, and then also a 6 month old terrier X that was boarding with them as well.

Enter Peggy…ah Peggy.

She stole my heart and is yet to give it back. If I could have taken her home that afternoon I would have. Space and responsibility be damned. 45 minutes later, the staff had let us maul their pup and kitten long enough. It was time to give them back. We left smelling of dog shampoo and covered in fur. The Monkeys and I were smiling from ear to ear. I had got the pet therapy I had been after and Monkey Boy…well he knew we were going to the playground next.

For people living in cities wanting a bit of pet therapy there are a few ways to get it. Quite often animal rescue outlets are happy for you to come in and help “socialize” some of their re-home pets. This helps them see which animals are suitable for children, families, singles’, etc. These outlets along with veterinarians may need help with cleaning out cages, dog walking etc. You never know what a big friendly smile will get you.

alpaca wool

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This is Diego. He’s an alpaca and lives with my mum. Alpacas are delightfully inquisitive creatures that originate from South America. He likes to watch people garden, snack on plants he shouldn’t and he also has the most wonderful soft wool.

This is Diego’s little mate Alfalfa, also provider of oh so soft wool. Shorn like a sheep, they produce quite a lot of wool from a yearly shearing.

Alfalfa’s wool spun and ready to be knitted.

Knitted into a warm soft hat for Monkey Boy.

Blue Mountains

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The Blue Mountains are just west of Sydney, and an easy day trip or weekend away. The area is full of eucalyptus trees which produce droplets of oil, which then combined with water vapour and dust particles transmit a blue tinged light… hence the name Blue Mountains.

It is a World Heritage listed National Park, and full of great walks and look outs. I have lots of happy memories of being very weary after walking all day and tramping through the bush.

My Nana lives just 1 minutes walk from here.

Katoomba is a town within the Blue Mountains, and here are two wonderful reasons to visit it, (other than to visit my Nana and go bush walking of course).

Organic sourdough shop. Open 7 days a week from 6am, I got there about 6.30am, the sun still not yet up, and the cold winter streets deserted. I head towards the bakery, a 200 metre walk from where we are staying, and the smell hits me. There is nothing, absolutely nothing quite like the smell of freshly baked bread hitting your nostrils first thing on a cold mountain morning. The smell promises warmth, and happiness. How could you not but smile when smelling that?

Handmade chocolate shop. Now I am a big advocate of shopping locally, (also a big advocate of chocolate.) supporting my local businesses, like to consider food miles etc. It doesn’t get much better than this. Food miles= about two metres. Made on premises, and you can watch them through the glassed wall. Oh I had my eye on that tempering machine, yes I did…yes I did.