http://www.neateats.com.au News for food nerds Wed, 15 May 2013 01:15:12 +0000 en-US hourly 1 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 http://www.neateats.com.au/2013/05/albert-tucker-slow-coffee/ http://www.neateats.com.au/2013/05/albert-tucker-slow-coffee/#comments Thu, 02 May 2013 00:07:42 +0000 Neat Eats http://www.neateats.com.au/?p=1323
A filter coffee only pop-up shop comes to Sydney]]>
Slow food, local produce and great coffee. All great loves of ours and all things you will find at a unique coffee pop up experience from Albert Tucker Slow Coffee taking place later in May. In anticipation of the truly feature packed event, we had a chat to founders Angela Bennetts and Kate Britton about filter coffee and all things Australian. What’s the story behind Albert Tucker Slow Coffee? How long have you been around? Angela Bennetts: Albert Tucker Slow Coffee was borne of our mutual love of coffee and Australiana. We wanted to experiment with a different delivery of food and drink – communal, low-stress and down-to-earth – in a space that nodded to our own nostalgic roots rather than those from the States or UK. Kate is the coffee nerd half of the equation whereas I’m obsessed with concept, styling, and finding that perfect twee ceramic koala (don’t worry, I found it). This is our first incarnation, wish us luck! What can people expect from a visit to the pop-up? AB: The space will encourage the relaxed enjoyment of coffee and artisan breads (Organic Bread Bar, Surry Hills), hand-churned butter (Pepe Saya, Tempe) and spreads (Hands Lane, Marrickville) in a communal and casual environment. Share billies of fresh coffee will be available, as well as spelt scones and slices of Country Women’s Association cake of the week. Plus of course cups of our freshly ground, air-roasted, organic ‘pour over’ or filter coffee, teamed with unhomogenised milk and rapadura to taste. During the strictly limited three week run, there will be the chance to finetune your coffee palate at our cupping session with the Jack of Harts and Jude master roaster, and turn a bushel of chillies into jarred gold at our pickling session with Hand’s Lane. You can also wander around the gallery while you’re there for a brew... 107 Projects do great things and whatever’s on the walls will be worth a peek. AND! please don’t forget to join us at our opening party on May 11th, between 3-6pm. There will be free cake and breadstuffs, sample coffees, and a goodie giveaway of pom-pom garlands and seedlings. Plus bring along your favourite vinyl and we’ll play it for all to enjoy on our record player. What more could you want from an autumnal afternoon? For the uninitiated, can you take us through the basics of filter coffee? Kate Britton: Filter is a great way to get as much flavour out of a bean as possible. Instead of espresso, which tends to be brewed at a high heat under a lot of pressure, filter coffee is a gentler method. The grind is coarser, meaning that the water can flow through without needing as much pressure. What this gets you, basically, is a more relaxed bean, more able to release the subtle flavours hiding within that an espresso machine will flatten. At Albert Tucker Slow Coffee, we were keen to strip back the fuss and focus on the basics. When you order your cuppa, our Jack of Harts and Jude beans will be ground fresh for your cup, popped into our brand spanking new Bunn Trifecta filter machine, gently brewed with below boiling temperature water, and brought straight out for you to enjoy! What made you choose the filter method over other ways of making coffee? KB: As we said, filter is just simply a great way to really taste a bean. Coffee flavours can be as complex as wine or food – from acidic to sweet or chocolatey, citrus to berry to spice to nut flavours – you name it. With filter, you can really taste the subtle flavours that get lost through the espresso machine. It has the added benefit of being no-fuss, which we are all about. Coffee shouldn’t be a huge production, it’s one of life’s simplest pleasures. For filter, all you really need is the coffee and some hot water! That we happen to have one of the world’s best filter machines is just icing on the cake. Wherever coffee is needed, Albert Tucker Slow Coffee will be able to pop up – pipes, power and fancy accessories or not! You’ve chosen to serve coffee from Jack of Harts and Jude in Engadine, what attracted you to these guys? KB: That’s easy! Jack of Harts and Jude is a fantastic operation close to our hearts. Their beans are sourced in Australia from the Atherton tablelands and Byron Hinterlands, air roasted on site in Sutherland - 100% organic and local. With imported beans, despite what you may be led to believe, they will have almost certainly undergone treatment of some kind at some stage in their growth, picking or importation. Further, fair trade coffee prices are not always what they’re cracked up to be. But perhaps most importantly of all, Australian coffee beans are simply one of the world's best! Naturally lower in caffeine, sweet and fruity, they are highly sought after around the world – except it seems in Australia! Both Albert Tucker and Jack of Harts and Jude are keen to change that – our beans are world-class, totally untreated by chemicals, purchased from local farmers working in good conditions for reasonable wages, and naturally tasty and lower in caffeine – meaning no jitters, no tummy churning, and no sleepless nights, even if you do decide to enjoy that third cup. What’s your set up? Anything that will get the coffee nerds excited? KB: Oh yes. The Bunn Trifecta filter machine is one of the best out there. It allows maximum barista control over the process, while still maintaining the simplicity of the filter method. As a barista from way back, I’m very keen to get tasting so we can nail the perfect cup for you to try. We’re already experimenting with our coffee guru Rhys from Jack of Harts and Jude to find the perfect grind, water temperature, extraction time, volume and saturation – all 100% manually controlled with the Bunn Trifecta machine. Other than that, we’ve got the one thing that coffee nerds should really get excited about – an awesome, locally grown coffee bean that we’ll be serving up filter style – which any coffee nerd who knows their beans should be pretty pumped about. Are there any other products you are sourcing locally? AB: Apart from the local suppliers mentioned above, we will also be steeping lemon myrtle plundered from the streets and the vintage kitchenalia was entirely sourced from NSW’s rural and suburban backlots. Finally, what’s next for Albert Tucker Slow Coffee? AB: After this tastetester, we hope to transform into more of a portable fit-out for community gatherings, arts events, and festivals. The Albert Tucker Slow Coffee pop-up will be in residence at 107 Projects (107 Redfern Street) in Redfern from May 9-30. Join them for the launch party on May 11, 3pm-6pm.]]> http://www.neateats.com.au/2013/05/albert-tucker-slow-coffee/feed/ 0