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.