http://www.neateats.com.au News for food nerds Tue, 21 May 2013 01:22:33 +0000 en-US hourly 1 http://www.neateats.com.au/2013/05/the-fabulous-ladies-wine-society/ http://www.neateats.com.au/2013/05/the-fabulous-ladies-wine-society/#comments Tue, 21 May 2013 00:02:19 +0000 SarahKate Abercrombie http://www.neateats.com.au/?p=1376
Discover an online club for women who love wine ]]>
  It’s no secret that we love a bit of girl-talk over a great bottle of wine.  But what happens when the girl-talk is about the bottle of wine?  We had a chat to Jane Thomson, founder and director of The Fabulous Ladies’ Wine Society. It’s a website full of wine reviews, information, recommendations and events for women who love wine... and love to share a glass with other fabulous women! Tell us how the Fabulous Ladies' Wine Society got started. The Fabulous Ladies’ Wine Society grew out of a frustration at the lack of wine communication and wine events that really resonated with women who have an interest in wine.  How does the Fabulous Ladies' Wine Society work? The Fabulous Ladies’ Wine Society is Australia’s first and only nation-wide wine community for women.  We provide wine information, wine reviews, news, wine education, an online wine club, events and fabulous wine deals - which have all been created by women, for women who love wine, and for women who simply want to learn more about the fabulous world of wine. Is this a Society just for women who are already serious about wine? What wine would you recommend for women who are just beginning to learn about wine? We don’t think anyone should be “serious” about wine, and we’re trying to challenge the idea that you need to be “serious” in order to somehow feel you’re valid as a wine lover. Wine is a drink. And while it is completely fabulous and wonderful and complex and interesting and takes significant skill and experience to make well, and a lifetime of learning to grasp all of its nuances and attributes, it is still a drink. It is not a cure for cancer or a world saving alternative to fossil fuels. Like art, its value and appreciation is based on a combination of opinion and education. And the creators of it require considerable talent and ability. But just like art, you don’t have to be an “expert” to enjoy it. And your opinion is just as valid as anyone else’s. If you are just stepping into your journey with wine, my recommendation is to try as many different wines as you can as often as you can to get an idea of what you like and don’t like. Be brave and choose widely! Why have you chosen to focus solely on wine? That’s where my passion lies! And it’s also where I think there’s a need. The wine industry can still be a very masculine place, and as such most of the way they engage with consumers is very much skewed towards the male perspective. Do women think about / talk about wine differently than men do? My experience is that women talk about a whole range of things in a different way when they’re on their own (i.e. not in mixed company). Our goal is to turn that conversation towards wine and watch what happens. It's a cold and grey Saturday evening and you've got a lamb tagine in the oven. What wine will you be drinking with your meal? An aged Cabernet Sauvignon if it’s a special dinner party. Or just a nice bottle of Merlot if I’m sharing the meal with my gorgeous family (I’m married with three daughters). How can women join the Fabulous Ladies' Wine Society? It’s free, it’s easy and it’s faster than popping the champagne! Just head over to www.FabulousLadiesWineSociety.com/join-now What is your all-time favourite wine and why? I don’t have an all-time favourite wine as much as a few all-time favourite wine experiences. Much of the pleasure of wine comes from the people, places and food you share it with. I recently had a stupendous bottle of fresh, young Hunter Valley Semillon which will probably never go down in history as the best Semillon of all time, but thanks to the company of friends who drank it with me, the piles of seafood we enjoyed with it, the warm sunshine and the ocean view, I’ll always remember it as one of the best wines I’ve ever had. SarahKate Abercrombie is the host of Mi Casa-Su Casa, an in-home supper club featuring home-cooked American food. Keep up to date with her eating experiences on @MiCasaSuCasa_SK]]> http://www.neateats.com.au/2013/05/the-fabulous-ladies-wine-society/feed/ 0 http://www.neateats.com.au/2013/05/french-macarons-with-salted-nut-caramel/ http://www.neateats.com.au/2013/05/french-macarons-with-salted-nut-caramel/#comments Wed, 15 May 2013 01:10:15 +0000 Neat Eats http://www.neateats.com.au/?p=1363
Sweet and salty make at home macarons]]>
Light, crisp and chewy, macarons are the little French delicacies that have taken the world by storm. If you’ve ever wanted to have a go at making these light-as-air desserts at home, try this recipe from Bonne Maman, which incorporates their new Caramel Spread for a rather on-trend flavour. French Macarons with Salted Nut Caramel Makes 12-15 Ingredients: 125g ground almonds 250g icing sugar 3 egg whites 8g sachet dried egg white powder Desiccated coconut, for sprinkling (optional) For the filling: 5 tsp Bonne Maman Caramel Spread 2 tsp smooth peanut butter 25g shelled pistachio nuts, finely chopped Method: Preheat the oven to 190C. Line 2-3 baking sheets with non-stick baking parchment and set aside. Place the ground almonds and icing sugar together in the bowl of a food processor or blender and whizz together for about 5 seconds. Put the egg whites and dried egg white powder into a large clean bowl and whisk until they form stiff peaks. Gradually whisk in the caster sugar until the mixture is thick and shiny. With a large metals spoon, quickly fold the almonds and icing sugar into the egg whites until evenly blended. Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe rounds about 3.5cm in diameter onto the lined baking sheets, leaving the same amount of space between each one. You should get at least 30 rounds. Sprinkle with a little desiccated coconut (optional). Set aside for 15 minutes and allow a crust to for on top. Bake in the preheated oven for about 5 minute until the base has set. Then, using a palette knife, gently ease the macarons off the paper and flip them over to bake the underside. Bake for a further 5 minutes, then leave to cool on a wire rack. To make the filling, beat together the Caramel Spread and peanut butter. Sandwich the macarons with the caramel mixture, spreading it right to the edge of the rounds. Finally, roll the filled macarons in the chopped pistachio buts. Best enjoyed within 2 hours.]]> http://www.neateats.com.au/2013/05/french-macarons-with-salted-nut-caramel/feed/ 0 http://www.neateats.com.au/2013/05/bonne-maman-caramel-spread/ http://www.neateats.com.au/2013/05/bonne-maman-caramel-spread/#comments Wed, 15 May 2013 01:05:00 +0000 Neat Eats http://www.neateats.com.au/?p=1357
Satisfy all your soft caramel needs with this new spread from Bonne Maman]]>
With a name that means ‘good mother’ it’s only fitting that Bonne Maman chose their annual Mother's Day breakfast to launch their new Caramel Spread, the latest addition to their 15-strong range of jams and preserves. Known as 'confiture de lait' (literally 'milk jam' ) in its home country, this caramel spread is made by boiling whole milk and natural sugar over a number of hours until it reduces to a thick and creamy consistency. So how do you use it? Well, as tempting as it is to eat the whole lot straight from the jar, we've got a few serving suggestions. The folks at Bonne Maman tell us the French like it on croissants (of course), or spread on buttered baguette. We've also had it as part of a killer salted caramel milkshake, and on top of yoghurt with some fried banana. But for a truly decadent dessert, try your hand at these macarons. Bonne Maman Caramel Spread is available from independent supermarkets throughout Australia. RRP $4.99/jar.]]> http://www.neateats.com.au/2013/05/bonne-maman-caramel-spread/feed/ 0 http://www.neateats.com.au/2013/05/slow-roasted-lamb-shanks/ http://www.neateats.com.au/2013/05/slow-roasted-lamb-shanks/#comments Mon, 13 May 2013 00:07:54 +0000 Neat Eats http://www.neateats.com.au/?p=1349
Embrace the chilly weather with this recipe from The Cellar Restaurant]]>
This June is Wine and Food Month in the Hunter Valley, celebrating the best produce and wine that the area has to offer. If you can’t make it along, or would like to get a head start on the festivities, try this luscious lamb shank recipe from The Cellar Restaurant, just right for the chilly weather ahead. The Cellar Restaurant Slow Roasted Lamb Shanks Serves 4 Ingredients: 8 x hind quarter lamb shanks 1 sprig rosemary chopped ½ bunch thyme chopped 8 clove garlic, finely chopped 2 litres of lamb stock 100 grams sliced eschallots ½ bottle of good red wine 20 ml olive oil 1 cup chopped flat leaf parsley 3 bay leaves Method: Marinate the lamb overnight with the garlic, herbs and red wine. Pre heat the oven to 140C, place the drained shanks in a heavy pot with a lid, brown for 10 minutes then add the saved red wine, bay leaves and the lamb stock. Cook, covered, for at least 2 hours. They are ready when the bones move freely in the shank. Leave overnight in the liquid. The next day scrape off the fat and slowly reheat. Serve with some roast chat potatoes and a great bottle of Best of Vintage Wine and Food Month runs June 1-30. For more information visit the website.  ]]> http://www.neateats.com.au/2013/05/slow-roasted-lamb-shanks/feed/ 0 http://www.neateats.com.au/2013/05/little-box-of-yum/ http://www.neateats.com.au/2013/05/little-box-of-yum/#comments Thu, 09 May 2013 00:38:44 +0000 Neat Eats http://www.neateats.com.au/?p=1330
Take a lazy gourmet's voyage of discovery through this new subscription box]]>
We've talked about food subscriptions before, but there's a new player on the block that's worth a mention. Little Box of Yum launched in March this year and has already featured some great products in its monthly deliveries. To give you an idea of what you might expect, we took a look inside May's Little Box of Yum and found: Roza's Sweet Mustard with Apricots and Macadamia Nuts Maleny Cuisine Strawberry, Lime and Whiskey Conserve Angelo's Beetroot Fettuccine Bum Hummers Chilli Salsa Morish Caramel Coated Nuts Outback Spirit Wattleseed Currong Comestibles Rainforest Lime Shrub Rose Spun Fairy Floss Along with the fun that comes with a mailbox full of goodies, you'll also get a Discovery Booklet, which features interviews, recipes and cooking tips for the products contained in that month's box. The Brisbane-based founders are also committed to supporting Australian producers and small businesses, and do their bit for the environment with recyclable and reusable packaging.   Little Box of Yum is available as a one-off box or a monthly subscription, starting from $38 + $8 postage Australia wide. Order through their website.]]> http://www.neateats.com.au/2013/05/little-box-of-yum/feed/ 0 http://www.neateats.com.au/2013/05/matt-king-the-grifter-brewing-company/ http://www.neateats.com.au/2013/05/matt-king-the-grifter-brewing-company/#comments Wed, 08 May 2013 00:19:28 +0000 Katie Hatch http://www.neateats.com.au/?p=1335
We catch up with the Grifter Brewing Company ahead of their first birthday]]>
Craft beer scene in Sydney is becoming more and more exciting every day. New taps are popping up at pubs and bars, creating an excitement for beer lovers and beer brewers alike. The Grifter Brewing Company is creating quite a bit of buzz. Only a year old, they are off to a solid start. Brewing unique, small batch beers, Grifter Brewing is staying true to their homebrew roots and delivering some special beers to Sydney and beyond. So raise a glass and catch up on the Grifter buzz with an interview with Matt King. What and who is Grifter Brewing Company? The Grifter Brewing Company is a revolving craft beer company, run by three friends Matt King, Trent Evans & Glenn Wignall. 'The Grifter' itself pays homage to us as a company and our beer range. We don't have a brewery. We are on a contract with Young Henry's in Newtown. Although, we have somewhat over stepped that 'contract brewing' line by doing all the work ourselves and recently purchasing our very own 2500L tank, which we installed at the Young Henry’s brewery earlier this year. We also don't have a set range of beers – we have our flagship ‘Edward Ale’, which is what got us going and he will always be around, but we aim to brew a special batch once a month, so our beer range itself is pretty revolving. 'The Grifter' made too much sense after a friend mentioned it when we were searching for idea's for name. Why did you decide to get into brewing beer?  We have been home brewing together for a couple of years now, and got to the point where we were turning out some pretty decent quality beers. Of course we always thought how good would it be to do it on a commercial scale, but also never thought it would ever ever be possible. A few things fell our way and Richard at Young Henry's had a bit of space to take on some contracts. We jumped at the opportunity and haven't looked back. Crazy to think we will be one year old very soon. Where can Sydneysiders find your beers? Keeping on with The Grifter name - we pop up on these taps all around town at any given time: The Old Fitzroy (Woolloomooloo), The Woolpack (Redfern), The Little Guy (Glebe), The Local (Darlinghurst), Frankies (CBD - Hunter St), Baxter Inn (CBD - Clarence St), The Rose (Chippendale), Royal Albert (Surry Hills), Rainford Street Social (Surry Hills), Yullis (Surry Hills), Foxtrot (Crows Nest), Forest Lodge (Glebe – and my new favourite pub), Royal Albert (Surry Hills) The beer is starting to pop up in Newcastle, Brisbane and we are about to debut in Melbourne. What's your favourite beer to brew? What makes it so special? We get a lot of excitement about releasing our one off special batch brews. These are special because we make these beers only once, they will not be exactly replicated again. We might make that same style again, but it won’t be the same beer. Any magic involved in dreaming up Grifter recipes or creating the perfect batch? We like to brew everything on our pilot home brewery before heading in to make the big boys. Doing this gives us a good understanding of how the beer will work on a commercial scale. It’s like baking a cake at home, then baking one the size of your house - it’s going to taste pretty different. But yeah, testing them out gives us a good feel for how it will turn out. A lot of brainstorming of what we can do to change it etc. Highlights of the Grifter Journey so far? Seeing our 2 beers we made last year make the Local Taphouse Top 100 was pretty cool. Being asked to brew a beer for Great Australian Beer SpecTAPular. I guess actually being on tap around Sydney, Brisbane and now Melbourne is still pretty awesome to me. Do you use any local products used in your beer? Nothing locally, as in Sydney, has gone into any of our beers. We use all Australian grown hops in our Edward, plus some Australian malt. I’m sure one day soon we will incorporate something local into our beers soon. Any theme song or mascot for Grifter Brewing? I listen to heaps of Ed Kuepper in the brewery, so that’s almost become a theme now haha. Otherwise, we used a Dirty Three song in our ‘Welcome’ clip – I guess that’s our theme song! Stay in touch with the Grifter Brewing Company thought their Facebook page or on Twitter @thegrifterbrew Katie Hatch is the curator at Local Sprouts, a blog dedicated to local food and culture, and is one half of the team at Pigeonhole Gatherings. Follow her on Twitter at @localsproutsau  ]]> http://www.neateats.com.au/2013/05/matt-king-the-grifter-brewing-company/feed/ 0