There’s a whole lot of fabulous food in my kitchen this month!
Sadly, I missed last month’s In My Kitchen round-up due to work commitments but I’m not letting that, or the fact that I’m not actually even in the country, let alone my kitchen, get in the way this month. Head over to Maureen at Orgasmic Chef for a full list of In My Kitchen contributors.
I’m currently writing to you from the delightful boutique Viroth Hotel in steamy Siem Reap. This place is a little bit of fully airconditioned heaven in this hot, hot town, and I’m here to join a writing and photography workshop with Robyn Eckhardt and David Hagerman of Eating Asia and Dianne Jacob of Will Write For Food – but more about that in a later post.
It’s been a busy time for me so far this year, and that has included a couple of big food research/writing jobs, a trip to the Eyre Peninsula, Tasting Australia and a trip to the Southern Flinders Ranges. I’ve met some dedicated and fascinating food producers and will be sharing their stories in the coming weeks, but I have had some delicious treats to remind me of them. I came home with a huge box of ridiculously fresh oysters from Gazander Oysters at Little Douglas Bay, just out of Coffin Bay and kilogram of the most amazing free-range bacon I’ve ever eaten, from Jason Stephenson of Boston Bay Smallgoods. There’s nothing quite like eating oysters on the water – I may have been ruined for any other kind.
The trip to the Southern Flinders Ranges took me completely by surprise. Despite the fact that my family went there and lived in the region for decades after arriving from Ireland, I’d never been there. I had assumed it to be semi-arid like the Flinders, but that is totally not the case. It is a green, fertile region and quite the food bowl. I met some truly passionate food producers and bought some of their products in the local Wirrabara craft store. I had to clean the O’Reilly’s Orchards apricot jam jar up for this image as it was breached almost immediately we arrived home – for toast reasons.
South Australian lovers of the delicious Medlow Jellies will be thrilled to know they are back on the scene under the brand name CoCoLaura. David Medlow has relocated to Laura in the Southern Flinders where he is pumping out a wickedly good range of chocolates – and his divine signature fruit jellies.
It really wouldn’t be an In My Kitchen post if I didn’t feature a new cookbook and I’m thrilled to be able to spread the word on this one. Published by Adelaide cheese producers, La Casa del Formaggio, this wonderful book is full of cheesey goodness, with some newly-developed recipes and some straight from Nonna’s kitchen. You can grab a copy from them at their Glynde store.
A very welcome treat that I recently found in my post office box was this barrel-aged balsamic reduction from Jomeis Fine Foods. Imported, organic aged balsamic vinegar is blended with Organic Coconut Sugar to create this artisanal Sweet Balsamic Reduction. Coconut sugar has been selected as it has a more natural manufacturing process than other sugars & it contains inulin fibre which slows glucose absorption, making it lower GI. It is wonderfully delicious – I love it on grilled chicken.
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So much cool stuff…I wanna be in your kitchen!!
Talking of the Southern Flinders Ranges region – I was recently given a bottle of the amazing Nelshaby Capers – they are so wonderfully delicious – available at Jaggers Fine Foods in the Central Market. They are so different from any other caper I’ve ever tried – congratulations to the wonderful producers and to an amazing regional food centre.
Holy cow you just go from strength to strength. I remember hearing Robyn and Dianne several years ago in Adelaide. Both are outstanding and David’s photography is wonderful.
I love that balsamic vinegar. I got some too a while back and mine’s nearly all gone. I have a bit of envy for the cookbook.
That oyster— hmmmmmmm, lovely.
Amanda, how awesome is THAT teaming up with Dianne Jacob of Will Write For Food? (Not to mention your other esteemed colleagues.) You’re destined for good things, and obviously good eating!
Love the goodies in your kitchen. The jellies reminded me of my Dad as they were his favorite sweet. You can never have enough balsamic in your kitchen 🙂
Oh we looked at staying at Viroth Hotel as we are headed for Siem Reap in about 6 weeks time! 😀 Will you do some SR posts?
This place is gorgeous, Lorraine. I highly recommend it.
Hope you’re having a wonderful time in Siem Reap Amanda, I’m a bit jealous! Loving the sound of that coconut sugar balsamic reduction sauce – I may have to try tracking some down as it sounds absolutely delicious! 🙂 Lots of great goodies for IMK, see you soon xx
Those oysters! Wow.
The workshop sounds wonderful, you will have to write about what you learn as your photography is already top notch. Love the balsamic reduction.
oh such wonderful things amanda in your kitchen. i love the idea of eating oysters on the spot. in fact there is a little place on the way up from Grafton heading north that has a secret and tiny wharf where they sell fresh oyters. nothing better. hope you are enjoying your workshop.