Paper Chef #9 Menu
The Paper Chef #9 ingredients of chilli, edible flowers, peaches and a local ingredient, lead to the following menu proposal:
Entree:
Lemon myrtle sardines with quandong inspired chilli sauce and nasturtium salad dressed with lemon, parmesan infused olive oil and nasturtium capers.
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Mains:
Glazed lemon gum scented mesquite smoked chicken, broccolini, and caramelised taro served with a spicy quandong inspired coulis.
Read article >>
Dessert:
An elaborate cheese board comprising sparkling Australian wild hibiscus shooter, honey poached pear in a quandong inspired reduction, chilli chocolate, and glazed wattleseed figs.
Read article >>
After Dinner:
"Billy tea" scented with peppermint leaves, or wattleseed latte
Read article >>
At first thought, the red native Australian peach, known as the quandong, often found in gourmet jams, seems a great substitute for out of season peaches. Alas the price of over AUD$90.00 per kilogram and the lack of supplies in metropolitan specialty shops preclude the use of quandong. Instead, a combination of canned Victorian peaches, local rhubarb, and ginger recreates the flavour and colour of the quandong. The menu also features Australian bush seasonings.
It almost means the end of the challenge when the pear dessert goes horribly wrong on addition of leftover wattleseed infusion for a bit of "extra taste". The lovely pink pears turn brown with an unusual taste. However, leaving the pears to marinate overnight in the fridge brings out the fruity pear and peachy flavours which blend really well with the wattleseed. The end result is a sensational dessert, with pink pears for "her" and brown pears for "him"!
Part of this Paper Chef challenge is to source local produce starting in the backyard. A series of articles accompany the challenge write up:
Paper Chef #9 Ingredients
Paper Chef #9 Entree
Paper Chef #9 Mains
Paper Chef #9 Dessert
Paper Chef #9 Coffee
Australian Tea
West Australian Suppliers
Food in the Backyard
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2 Comments:
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Jennifer,
Wednesday, August 10, 2005 12:25:00 pm
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2-minute Noodle Cook,
Thursday, August 11, 2005 2:31:00 pm
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Having problems commenting? Use the contact form instead!WOW! So many options! It is evident that you put a lot of time and thought into this month's Paper Chef.
Thanks for taking part.
Thanks for dropping by. There is a lot of work sourcing locally grown ingredients. In some instances, "branded" local produce cost much more than interstate or overseas products. The "local" challenge comes at a good time because in Australia, the major supermarkets are introducing their own store brands, of which a large proportion comes from non-local sources. Local producers (especially the smaller ones) have to fight for shelf space or disappear. The consumer faces higher prices in the long run, with lesser quality and choice.
The main highlight for this challenge is the pink pear sauce with flavours of peach, raspberry (from the native hibiscus), and rhubarb with hints of ginger and lemon, suggestive of a fresh summer salad. The other highlight is the amazing tasting chocolatey wattleseed/fig flavoured version for the brown pears which results from a "mistake". Over all, the dessert taste like fresh fruit dipped into a chocolate fondue. There's only a slight touch of heat from the chillies in the chocolate shavings.
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