All
your seafood questions answered at Sydney Seafood School
Sydney
Seafood School’s winter line up of classes kicks off in July with
guest chef Greg Anderson from Pyrmont harbourside diner
Sugaroom, and more recently Sails on Lavender Bay. In
August, the Queen of Spice, Christine Manfield, from
Universal, conducts a weekend workshop and Dave Pegrum
presents seafood from the stylishly affordable menu of
Forbes & Burton. Lucio Galletto makes a rare Seafood
School appearance in August with a recipe from his latest
book Soffritto,
while Lyndey Milan conducts a Spanish food and wine
workshop.
Celebrate
spring with a September dinner party
class by Kathy Snowball and funky Italian fare from Andrew
Cibej of Surry Hills enoteca, Vini. Paul McGrath from Bistro
Ortolan brings some modern French flair to the program in
October, while Giovanni Plu (Pilu at Freshwater) and James
Kidman (Otto) wave the Italian flag.
And
if you’re searching for more seafood recipes,
visit the FISHline pages on the new Sydney Fish Market
website at www.sydneyfishmarket.com.au.
The recipe database has over 100 recipes (with more being
added all the time), searchable by species or cooking
method. The new website also offers detailed information
sheets on over 50 seafood species, answers to frequently
asked seafood questions and tips on buying, storing and
cooking seafood.
The full program of Sydney Seafood School classes (plus
guest chefs’ profiles) and the latest FISHline News
newsletter can also be viewed at www.sydneyfishmarket.com.au.
Classes can be booked online and gift certificates purchased
and printed from the website.
A
Taste of Harvest
Gloria Jean's Coffees New Brazil Organic Coffee
Steve
Leach tells us "In the
early 90’s the Brazil Specialty Coffee Association began an
intensive quality improvement program. Prices had plunged to all
time lows. After several years of research Brazil became the first
country to have an Internet auction to showcase the quality of
their organic coffee, Gloria Jean's were the winning bidders for
the #1 lot. Over the years we became one of the largest buyers in
the Cup of Excellence auctions, the aim to bring consistently
superb coffee to you. See Gloria Jean's Coffee Companion and
receive your montly newsletter updating all the latest news in the
world of coffee."
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PEACH
CRUMB CAKE A Magnificent Pairing with Brazil
Organic Coffee by Kathy Spray, Gloria Jean's
Coffee
Cake:
1 ¼ cup cake flour
½ cup granulated sugar
¼ tsp baking soda
¼ tsp salt
6 tbsp (3/4 stick) unsalted butter, cut into 8 pieces, softened
but still cool
1 large egg plus 1 large yolk
1 tsp vanilla extract
1/3 cup buttermilk
Topping:
1
- 8 oz. can sliced peaches (slice each piece lengthwise in half
again)
1 tbsp honey
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup butter
2/3 cup cake flour
1/8 tsp salt
1/3 cup chopped slivered almonds, lightly toasted
Prepare
8" square pan by cutting a 16" length of parchment paper
or foil and folding lengthwise to 7 1/2". Push into
corners and leave overhang. Preheat oven to 325°F. Marinate
peaches for topping in honey and set aside. Melt butter for
topping and mix with all topping ingredients. Set aside.
Combine
flour, sugar, baking soda and salt in medium bowl. Add butter
pieces one at a time to flour mixture with mixer running on low. Continue
mixing until no visible butter pieces remain - about 1 to 2
minutes. Mix buttermilk, egg, yolk and vanilla together and
add to flour mixture. Beat on medium high until light and
fluffy, about 1 minute. Transfer batter to prepared pan.
Top
with peaches (scoop out with slotted spoon), then crumble the
topping over the peaches breaking apart with fingers. Bake 35
- 40 minutes until cake tester comes out clean and topping is
golden brown. Cool in pan on wire rack 30 minutes, Remove to
plate with parchment paper handles.
CRUSH!
100 South African wines to drink now By Michael Olivier
"No
one producer is favoured over another here; it's your enjoyment
that I have taken into consideration," says Michael Olivier.
"Each
year I taste hundreds of wines - these all said "Wow!"
to me - some a loud orchestral and choral Wagnerian WOW and others
a single violin Air on a G String wow - I hope they do for your,
too."
"So
get the cork out, screw off the top and get quaffing."
In
Strapped,
as in strapped for cash, I tell you about 25 wines, which
over deliver at their price point when you run out of money before
you run out of the month. Every day quaffers at more or less
every day prices. Some perhaps not exactly entry level, but
offering great pleasure and reasonably.
Out
to Impress is
all about, well, impressing. Boss or bother in law coming to
dinner? Wine geek friend you want to bowl over? And they're
not top price wines necessarily, just unusual ones.
And
finally Splashing
Out
will offer some utterly delicious wonder pieces for which
you might have to pay the price, but the joy will be
unconfined."
Published
by Gwynne Conlyn Publishing in association with Jacana Media
Photography by Russel Wasserfall
Available
at leading book stores.
See www.noshnews.co.za
for more of Michael Olivier
Receive
recipes direct to your phone 6 days a week!
Wondering
what to cook? Tired of the same old dishes? Mobirecipes
provides a quick and convenient way to receive recipe titles
via your mobile phone.
How
it works: One
special recipe title is sent to your phone everyday six days
a week. This comes together with a one-click link to our wap
site where you can see a photograph of the dish, all the
ingredients and cooking instructions for the recipe messaged
plus a further 15 recipes or more complete with colour photo
and all categorised for your convenience.
The
categories are:
Pasta,
Fish, Meat, Chicken, Vegetarian, Special, Wine
On
this exciting site there are competitions with the chance to
win big prizes and special discounts on wine from getwine.co.za.
All this for just R2.50 a day.
Every
subscriber stands the chance to win a R1000 shopping voucher
a month.
The minimum subscription period is one month. SMS charged at
normal rates.
To
subscribe by credit card at a discounted rate
click
here
If you would rather pay via your mobile telephone account
SMS 'Mobirecipes' to 31034 and follow the instructions
received in our SMS reply
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Cake:
