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Veet’s July veg, Canada Day, flavour science & eating a book

Today sister Tess and sister D invite you to take a seat at the belly table, as we meet local vegetarian chef and cookbook author Veet Karen, and explore some of her favourite flavours to use in the month of July, we look into the surprising science of flavour , celebrate Canada Day with Greg Wyler and launch our cookbook review segment with a very interesting wholefood baking book.

[sorry about everything being squished together, we are trying to fix the issue]

VEET’S BEST IN SEASON FOR JULY

The bounty of beautiful winter vegetable dishes below are all by Veet of Veet’s Cuisine, see her website for details of her books and catering. And her facebook page for regular suggestions on what to put on your plate.

Veet’s warm cauliflower salad

CAULIFLOWER PEA POACHED EGG AND GOATS CHEESE

For the first week or so of really cold weather each year I can’t even contemplate eating a salad and then the salad cravings begin again.‭ ‬Apparently as a four year old living in a hostel for migrants the only food I asked for was salad and it is still a very big and important part of my diet.‭ ‬This year after my ten day break from salad,‭ ‬the cravings began and this little salad was born.‭

1/2‭ ‬cauliflower

good quality cold pressed olive oil

200‭ ‬g shelled fresh peas

1/2‭ ‬jar of Meredith Valley goats cheese

4‭ ‬good size handfuls of organic cos or mixed lettuce

4‭ ‬organic,‭ ‬free range eggs

1‭ ‬avocado

1/2‭ ‬tsp cumin seeds cauliflower

salt

freshly cracked black pepper

dressing of your choice

Serves‭ ‬2-4

Cooking and prep time:‭

45‭ ‬minutes to‭ ‬1‭ ‬hour

Cut the cauliflower into bite size pieces,‭ ‬place in a baking tray,‭ ‬drizzle with olive oil and sprinkle a few pinches of salt over the top.‭ ‬Bake in a moderate oven for‭ ‬15‭ ‬minutes.‭ ‬Then sprinkle the cumin seeds over the cauli and cook for a further‭ ‬5‭ ‬minutes or until tender.‭ ‬Meanwhile,‭ ‬wash the lettuce,‭ ‬slice the avocado thinly and cook the peas in salted boiling water for‭ ‬5‭ ‬minutes.‭ ‬Assemble the salad in individual bowls in the following order-‭ ‬lettuce,‭ ‬avocado,‭ ‬cauliflower,‭ ‬peas and goats cheese.‭ ‬Poach the eggs to your liking and place on the top of the salad.

Pour over your favourite dressing.‭ ‬See page‭ ‬37‭ ‬for options or squeeze on some fresh lime juice and drizzle the oil from the goats cheese.‭ ‬Yum,‭ ‬I want to go and make it now‭!

For a‭ ‬vegan option omit the eggs and cheese and add some fried or oven baked tempeh.

Mak and Veet cauliflower soup

MAK AND VEET CAULIFLOWER SOUP

I love blended soups and my partner loves soups that are chunky and have lots of different flavours. This soup I created the other day to please us both. It worked fabulously.

1 cauliflower, cut up small including the nut

2 cloves garlic, minced (optional)

2 tbsp butter or olive oil

1 tsp cumin

1 tsp organic herb salt

salt and pepper to taste

filtered water to just cover the cauliflower

4 tbsp yoghurt (optional)

4 people

Heat the butter or oil in a saucepan. Add the minced garlic, cauliflower, cumin and herb salt and sauté for 5 minutes. Add the water and bring to the boil. Turn the heat down and simmer for 15 minutes or until the cauliflower has started to break down. Turn off the heat and serve into individual bowls with a tbsp of yoghurt in each, if using.

PALAK PANEER HOME STYLE WITH SILVERBEET

This Palak Paneer is similar to the palak paneer you will find in Indian homes and not in restaurants.‭ ‬As it is not a blended palak,‭ ‬you blanch the silverbeet to retain the lovely green colour and as it isn‭’‬t overcooked the flavour is hands down better this way.

Veet’s home style palak paneer

2‭ ‬bunches of silverbeet‭

250‭ ‬g paneer cut into cubes

2‭ ‬onions finely diced

2‭ ‬tsp finely grated ginger

2‭ ‬cloves garlic minced

2‭ ‬tomatoes finely diced‭ (‬these are optional‭ ‬– they are not traditionally used but I like the flavour they add‭)

1‭ ‬tsp cumin seeds

2‭ ‬tsp‭ ‬ground coriander

‭½‬ tsp garam masala

2‭ ‬chillies finely chopped

3‭ ‬tbsp cold pressed olive oil

1‭ ‬tsp salt and to taste

Serves:‭ ‬4‭ ‬if the only curry or‭ ‬6‭ ‬to‭ ‬8‭ ‬if eating with other curries

Preparation and cooking time:‭ ‬35‭ ‬to‭ ‬45‭ ‬minutes

Wash the silverbeet really well and blanch it for‭ ‬3‭ ‬to‭ ‬5‭ ‬minutes in a small amount of boiling water.‭ ‬Remove it from the water and let drain.‭ ‬In a wok slightly heat‭ ‬2‭ ‬tbsp of the oil and add the cumin seeds,‭ ‬chili,‭ ‬garlic,‭ ‬ginger and onion.‭ ‬Fry until the onion is translucent.‭ ‬Add the‭ ‬tomato,‭ ‬1‭ ‬tsp salt,‭ ‬coriander and garam masala and cook for a few minutes.‭ ‬Next cut the blanched silverbeet very finely and add to the wok.‭

Cover and cook for‭ ‬5‭ ‬minutes then turn off the heat.‭ ‬In a frying pan fry the paneer in the remaining oil.‭ ‬You only need to brown two of the sides of the paneer.‭ ‬Drain the cooked paneer on kitchen paper.‭ ‬Finally Add the paneer to the silverbeet,‭ ‬it should be still warm but if you would like it h otter just heat up for‭ ‬5‭ ‬minutes or so.‭ ‬Serve with brown rice or millet.

WATERCRESS AND CARROT SOUP WITH COCONUT AND LEMON

I do prefer watercress raw but the flavour it creates in this soup is quite‭ ‬sensational.‭ ‬If you would like to add more protein to this soup you can add‭ ‬1‭ ‬cup of washed red split lentils at the same time as you add the water.

‭

500g carrots finely diced

1‭ ‬onion finely diced

2‭ ‬cloves garlic minced

4‭ ‬tsp organic herb salt‭ (‬or to your liking‭)

juice of‭ ‬1‭ ‬lemon‭

400ml coconut milk

1‭ ‬bunch coriander

1‭ ‬or‭ ‬2‭ ‬chilies,‭

1‭ ‬bunch watercress‭

1‭ ‬cup roughly chopped almonds

Add a small amount of‭ ‬cold pressed‭ ‬olive oil to‭ ‬a frying‭ ‬pan and fry the carrot,‭ ‬onion,‭ ‬almonds and garlic for a few minutes,‭ ‬add enough water to just cover the carrots etc-‭ ‬bring to the boil and then simmer for‭ ‬10-15‭ ‬minutes or until carrots are tender,‭ ‬roughly chop watercress and coriander and add to the soup,‭ ‬also add the coconut milk,‭ ‬lemon and chilli,‭ ‬there is your soup.‭ ‬However‭ ‬if you like blended soups you can blend it‭ ‬before you put the coriander and watercress in.‭ ‬Use the coriander then as the garnish.

NEW BRIGHTON MARKET SALAD

1 bunch Denise Latham’s watercress

1 handful of pea sprouts

1 handful of sunflower sprouts

1 handful of radish sprouts

8 – 10 strawberries sliced finely

2 mandarins peeled and sliced finely

juice of ½ lime or 1 lime – up to you

a good splash of Summerland olive oil

salt and pepper to taste

1 cup of roughly chopped macadamia nuts

Mix everything together and serve straight away.

All above recipes courtesy of Veet’s Cuisine

New Brighton Market salad

THE BELLY BOOK REVIEW – EATING A BOOK NO. 1 – by Sister Deanna

Wholefood Baking by Jude Blereau, Murdoch Books 2013

Author Jude Blereau has amassed a tremendous effort in putting together a book highlighting the use of wholefood ingredients to achieve a wide variety of delicious recipes. The first 60 pages of the book cover in detail baking techniques, tools, and ingredients and provide useful instructions on replacing butter, milk, yogurt, buttermilk and eggs. In the absence of “traditional” baking ingredients, she provides tips on food combining to address issues of raising, binding, and the addition of fats.

Jude’s recipes feature wholemeal and semi-refined flours and semi-refined sweeteners. Most recipes are wheat free, with a variety of gluten free options, and many are also egg and dairy free. Many recipes have a variety of options according to the reader’s preference, and wheat-free recipes often have dairy and egg-free alterations. Some recipes include butter and milk, however most recipes can be made dairy free using fat alternatives such as coconut milk, coconut oil, macadamia oil, etc., and dairy alternatives such as rice and almond milk. Apple cider vinegar features heavily throughout the book in the egg-free recipes, to interact with leavening agents (baking powder/soda) and ensure a good rise. Sweetness is achieved through the use of rapadura sugar, maple syrup, and rice syrup.

And now for the taste. In order to get a good cross section of recipes, I sampled at least one from each section of the book. All managed to have a good balance of flavours with just the right amount of sweet. The sweet, combined with the wholemeal flours, and addition of fruit and nuts in many recipes made me feel like I was doing something good for my body, rather than indulging on empty refined sugars and fats. In the main, I was trying to focus on recipes that were egg and dairy free to see just how adaptable they are to substitutions. I was pleasantly surprised. As Jude herself notes however, it is not possible for any egg substitute to provide the “moisture, richness, binding, leavening and structure” (pg. 34) of eggs. Comments from the “tasting team” (family and work colleagues) were never about the taste, as each recipe was received enthusiastically, though some did comment on the nature of the crumb, and the density of some recipes. As Jude notes in her book, many of the recipes are best eaten warm, on the day made. Trying all recipes both on the day I made them, and the following proved this to be true for many of the cake, muffin, and scone recipes, which were a bit dry (though still tasty) the next day.

Of note, two recipes in particular fooled the taste team, who could not believe they were “free” of so many ingredients: 1) Dairy-free and egg-free chocolate cupcakes (which were also wheat free) with creamy chocolate and coconut fudge icing and 2) Dark chocolate and coconut ganache tart (dairy free, egg free and wheat free) . The chocolate tart is worth a special mention, as while a lot of the recipes in the book are a tad complex (though Jude provides very thorough instructions for each recipe) the filling in the chocolate tart has got to be the easiest and one I have ever made and very tasty as well. This last statement is saying a lot, as I love my eggs and cream! An honourable mention goes to the Date and Pecan Streusel Cake. Deliciously nutty, fruity, and caramelly when served warm, and full of wholesome ingredients. The wholesome nature of this cake lends itself well to a variety of occasions, and Jude suggests perhaps even serving it for breakfast on occasion, a comment echoed by the taste team.

The only real downfall of the book is the high cost of many of the ingredients that feature in the recipes. I actually had to stop tasting as my wallet couldn’t handle it. That is not a criticism of the book per se, more a sad reflection on our society that whole foods remain so expensive. While not suitable for the family on a budget, if you have the time and passion to delve into Wholefood Baking, there is a wealth of wholesome, delicious recipes to be explored.

Lani, Star Wars to Kohinoor & Jeni’s Bali & 2013 Byron writers festival

Today on belly we met Lani Kennedy, one of our wonderful locals who has cooked in some very interesting places since, as she says ‘lying her way into the food industry’, from some wonderful Sydney inner city restaurants & the eastern Suburbs party set, to the green hills behind Mullumbimby, even on the sets of some of the biggest movies ever shot in Australia, like Moulin Rouge and Star Wars. She is probably the only woman in Australia who can do the can can while whipping up a mayonnaise with a light sabre. And she saw Keanu Reeves in the closet with her own eyes (he was hiding from his fitness trainer at the time, as he ate a pancake that was definitely not allowed on his diet. I’m sure quite a few listeners of both sexes would have felt a little hot and bothered as Lani told her story of Keanu on his knees, begging for pancakes).

Although she remembers fondly the variety and sky’s the limit catering budgets on blockbuster movie sets, these days Lani is very happy putting on the occasional friendly event in Upper Main Arm with her friend Cass.

“I now cook for fun, here and there, and love taking food to parties, and eat well at home !! I mainly eat vego, but do eat seafood as well, and am big with legumes and food from all corners of the globe”.

Get in touch with her at sweetqueen27@gmail.com

The next Social at the Kohinoor Hall is Friday June 28. All belly listeners are invited to get in touch with Lani and Cass if interested in going along.

Lani says : “myself and a friend Cass, cook up food made with love and integrity, to the crowd. It is a relaxed night of locals or non-locals, catching up, and keeping the hall alive…most people think nights at Kohinoor are full of ferals, lentils and dogs on bits of string…., in fact it’s a mixed bunch of “ex-Aquarius” types who now have money, young 30 something families, single trendies, and some barefoot ferals who don’t have money for food, so we trade with them washing dishes for us”

LANI’S RAS EL HANOUT RECIPE

I really enjoy making my own curry powders, and keeping them in a jar for a multitude of uses. Curries, soups, mix w/ yogurt for a fish marinade, or in couscous, or lentil salads.

This is a Moroccan mix called “Ras El Hanout”, which translates to “Head of the Shop”, meaning,“No 1 spice mix” !!

1 tbs coriander seeds- toasted

1 tbs cumin seeds- toasted

2 tbs cardamom pods

1 tsp nutmeg

3 star anise

1 tbs cinnamon ( or 2 sticks)

1 tbs dry ginger powder

1 tbs peppercorns

1 tsp turmeric

1 tsp allspice

5 dried bay leaves

Grind all of the above (except bay leaves), in a mortar & pestle or spice grinder.Place the leaves in later, and use as needed.

***Place in a clean jar and use whenever the fancy takes you !!

*** good for a gift too, just add a fancy label

CROISSANT & RICOTTA PUDDING RECIPE

Here’s a luscious dessert I make at Kohinoor Hall social nights, from time to time.

It is always extremely popular, and the combination of flavours and textures, is sublime !!

200ml milk

200ml pouring cream

1 vanilla bean, split & scraped

120gm caster sugar

3 eggs

200g ricotta

20ml Frangelico liqueur

½ cup of Nutella spread

3,one-day old croissants

50gm chocolate pieces

*Oven 180C fan-forced, 200C conventional

**Combine milk, cream & vanilla bean in saucepan. Bring to the boil, then reduce heat to simmer for 5 mins.

**Strain into a bowl, then whisk sugar and eggs until combined.

Add Frangelico and hot milk mixture and whisk again.

**Meanwhile slice croissants lengthways into slices, and spread lightly with Nuttella. Dip slices into egg custard. Alternate slices and ricotta slices in the base of a 40cm x 15cm baking dish. Scatter with choc pieces, and pour over remaining custard.

**Bake for 20-30 mins, or until golden and puffed. Serve with cream or ice-cream (yummo, I promise)

JENI CAFFIN – BALI, BARBARA’S FOOD WRITING WORKSHOP, & THE FESTIVAL FOOD EVENTS

Jeni Caffin, Byron Bay Writers Festival director, visited belly to tell us what food events and food writers are turning up this year. She also shared some of her memories of the wonderful food in Bali, where she ran the Ubud Writers and Readers Festival. Six months after leaving Bali, she desperately misses the food.

“onde onde, proper tempeh, vegie nasi campur, jogja gudeg, bakwan jagung.”

And if you see her rushing around looking undernourished at the festival, go and find her a corn fritter.

“I am totally obsessed with corn at the moment. White corn I nibble straight

off the cob, raw, but my favourite treat at present is a corn fritter.”

We had a quick chat about Barbara Sweeney’s food writing workshop, on this Saturday. This is now sold out, although Jeni kindly made an extra place available for a bayfm subscriber (congratulations Meredith), but do contact the Northern Rivers Writers Centre if you want to register your interest in a future workshop on this topic.

After years of chasing her, author Kerry Greenwood is coming to the festival, and will be on various panels all weekend. Her most famous character is Phryne Fisher, where everything about Melbourne in the Twenties is faithfully recreated, including the food and luscious cocktails. But as we mentioned on previous shows, she also has a series featuring a character who is a baker/sleuth in modern day Melbourne, Corinna Chapman. I encourage you to check out both these series, they are light but very well written, and do cover a lot of social issues in a very digestible way, they are definitely not just froth.

Lucio Galletto, a chef, restaurateur, art lover and cookbook author, originally from the beautiful Italian region of Liguria (the Italian Riviera), owner of Sydney institution Lucio’s, will also be on a festival panel and at a food event.

This is an extract of information on the Byron Bay Writers Festival site, go there for more and to book.

AN ORDINARY LIFE: AUSTRALIAN STORIES LITERARY LUNCH

Steve Bisley & Denise Scott in conversation with Jane Caro

Steve Bisley is an Australian actor, lauded for his work in Mad Max, Police Rescue, Water rats and Halifax fp. Denise Scott is a comedian, radio personality and actor.

Byron Beach Cafe Clarke’s Beach, Lawson Street, Byron Bay

12.00pm – 3.00pm (Friday 2 August) $95

YOU’VE BEEN IN MY MIND

Tipples & tapas Dave Graney in conversation with Lucky Oceans

Dave Graney is a rock musician and singer-songwriter Lucky Oceans, legendary pedal steel guitarist and presenter of Radio National’s The Planet.

The Pass Cafe, Brooke Drive, Byron Bay

6pm – 8pm (Friday 2 August) $30.00

THE FUTURE OF TRUTH: THE PUBLIC’S RIGHT TO KNOW

Literary dinner MJ Akbar and Charles Lewis in conversation with Christopher Warren

Two of the world’s most respected veteran journalists in conversation with the CEO of the Walkley Foundation for Excellence in Journalism. MJ Akbar joins us from India, where he has recently resigned from the post of Editorial Director of India Today. Charles Lewis is an investigative journalist based in Washington DC and founder of The Centre for Public Integrity.

Fishheads Restaurant, Jonson Street at Main Beach, Byron Bay

7pm – 10pm (Friday 2 August) $95

THE ART OF FOOD: WHEN PALATE MEETS PALETTE

Literary lunch – Lucio and Sally Galletto in conversation with ABC broadcaster Simon Marnie

Lucio’s Italian Restaurant in the Sydney suburb of Paddington was established in 1983 and enjoys a remarkable reputation for exceptional Italian food and magnificent Australian art. “Food and art for me is like the air that I breathe,” says Lucio Galletto OAM. “The combination of great food, great service and great art on the walls is, in my view, one of the best dining experiences you can imagine.” Over a lunch created by The Byron at Byron’s Head Chef Gavin Hughes, inspired by Lucio’s sumptuous book The art of pasta.

The Restaurant, Byron at Byron Resort & Spa Broken Head Road, Byron Bay

12pm – 3pm (Sunday 4 August) $100

BELLY BULLETIN

The Earth Policy Institute, a US environmental think tank, has reported that the world production of farmed fish has overtaken the production of beef for the first time in modern history. This happened at the end of 2011, and the gap widened in 2012, with farmed fish at 66 million tons and beef at 63 million. This year farmed fish may also overtake wild caught fish for the first time. Beef and wild fish both boomed from 1950 to the 1980s, but their production has slowed down as we basically run out of fish in the seas and places to put cows. The cost of feed has also been rising, and it takes a lot more feed to produce beef per kilo than other animals. However, while some types of seafood farming are sustainable, carnivorous species like salmon and prawns are typically fed 2 kilos of wild caught fish for every kilo of weight. The Earth Policy Institute recommends a greater focus on small scale inland aquaculture, with no external inputs or outputs, and as usual, that we should all eat less animal foods. In the United States the amount of meat in peoples’ diets has been falling since 2004, consumption of beef per person has dropped by more than 13 percent, chicken by 5 percent, fish by just 2 percent. Go to www.earth-policy.org for the full article.

Choice reports that Australia’s food and health ministers finally approved a star rating system for packaged foods. Companies now have a year to voluntarily implement the system, otherwise it will be made mandatory. The Australian Food and Grocery Council is still attempting to water down the new system, although it is already a compromise. Reports originally recommended a traffic light system as being easier for consumers to understand.

We should now see in stores food with at the front of the packaging a rating from half to 5 stars, telling us how healthy the food is – the more stars the better. And information on sodium i.e. salt content, saturated fat, sugars and kilojoules. The information will sit underneath the star rating and be presented either per 100g/mL of the product, or per pack where the product is designed to be consumed in one go.

Coles is in the news again as the Australian Competition and Consumer Commission assesses claims that the bread it sells in supermarkets as “baked today, sold today”, was actually baked as far as Ireland, or in other places in Australia, frozen, delivered and reheated in store. Those of us who don’t have the time or desire to cook for dinner parties or our families, can now claim confidently that every mouthful came from our own kitchen. After all, even the dishes that don’t need heating probably spent a bit of time in your fridge.

What is amazing is that our food production system is so skewed that it is cheaper for a large company to import frozen bread from Ireland, than to make it on the spot.

And finally, local herdsharers and raw milk lovers, take heart from a recent court win in the US state of Wisconsin. A farmer who set up the ‘Moo-shine club’ were prosecuted for the sale of raw milk. They are members of a herdshare – collectives which share ownership of a herd of cows. Farmers sell shares in their livestock, and shareholders receive raw milk in exchange for a fee used to help maintain the cows. Vernon Hershberger, who founded the club, was found not guilty of selling without a licence. Fans paraded outside the courthouse with placards stating “my milk, my body, my choice.

Love and chocolate covered writers (or actors, if you prefer),

Sister T

Love belly ’13

Another year, another Valentine’s day, another chance to talk about love and seduction. A couple of hours away from floods and destruction and bad news maybe. And with a bit of love, and chocolate, all the hard stuff is easier to deal with anyway.

This year we are starting with lots of chocolate, with Sarah Wheeler from Puremelt Chocolate, then seasonal love and gratitude with Miss February, Alison Drover, and music, sweets and the love goddess herself, Aphrodite, with Ilias Katsapouikidis. And of course music, markets, the belly bulletin including what lucky foods to eat for the Year of the Snake, and tasty courses at Byron College.

PUREMELT CHOCOLATES are available at various local markets, including the Mullumbimby farmers market every Friday. Sarah is one of the few chocolatiers who makes her chocolate from scratch rather than from bought chocolate drops. She uses many local ingredients and is constantly experimenting. If you’d like to do your own experiments, she also sells chocolate making kits online, and teaches occasional classes. Contact her here.

SECRET TO A LOVE IS SPICING IT UP…. VALENTINES DAY BY MISS FEBRUARY ALISON DROVER

Herbs not only help us but heal us as well…

Fenugreek seeds: Saponins which can be found in fenugreek seeds play a role in increasing the production of testosterone, the male hormones, which, in turn, causes the raise in male libido.

Cardamom: These green wonders increase energy and relieve fatigue, and help you rock your love making process.

Clove: They heat up the body and maybe that’s what increases the hotness quotient on bed!

Fennel: Saunf, as they are called in Hindi, contain an estrogen-like substance (estirol) that turns out libido. So careful before you grab a handful of it at a restaurant after dinner.

Ginseng: It helps improve male erectile dysfunction (ED)

Saffron: There’s a reason why old Hindi films had saasumas forcing bahus to add saffron to the milk on the first night. And you thought it was just for a fair child!

Nutmeg: It’s one of the most popular natural aphrodisiacs. Research proves that nutmeg has the same effect on mating behavior as Viagra. Sprinkle some in your kheer for a dirty night!

Cloves: They boost your energy levels. They also have one of the best aromatherapy scents that help improve your sexual behaviour.

Garlic: Eating green chilies with garlic is an old (tried and tested) way of enjoying sex for a longer period. Peel off its top layers, crush cloves and then fry in butter, and your partner is ready to be a nutter!

Ginger: Garlic’s ‘g’ brother helps you tingle the ‘G’ spot with ease. It increases sex drive and stimulates sexual performance.

CARDAMON, GINGER, STAR ANISE CHICKEN WITH LOCAL JASMINE FRAGRANT RICE… recipe by Alison Drover

2 Tbsp fresh ginger, microplaned

1 Tbsp garlic, pressed

2 tsp cardamom seeds, ground

6 star anise,ground

1/2 tsp cayenne

1 tsp salt (we actually forgot to add the salt, but it hardly needed it)

1/4 tsp turmeric

8 chicken drumsticks or thighs, skin removed

oil

1 small red onion, diced

4 bay leaves, fresh or dried

2 cinnamon sticks

2 Tbsp coriander, chopped

8 oz baby spinach (optional)

yogurt or heavy cream (optional)

Combine the ginger, garlic, cardamom, cayenne, star anise, salt and turmeric and smear the resulting paste over the chicken pieces. Refrigerate at least 30 minutes or overnight.

Heat a few spoonfuls of oil in a large skillet with a well-fitting lid. Add the onion, chicken, bay and cinnamon. Cook, stirring occasionally, until the onion is soft and the chicken has browned, about 20 minutes.

Add a cup of water, scrape the pan bottom to deglaze it, bring to a simmer and cover the pan. Cook gently about 30 minutes, stirring once in a while. Stir in the coriander.

Remove the chicken to a platter and boil down the sauce in the pan until it thickens a bit. Toss in a pile of spinach leaves to wilt, if you like, and perhaps a half cup or so of plain yogurt or cream. Serve the greens and sauce with the chicken legs and some steamed basmati rice.

CHOCOLATE & CARAMEL TART – BY ILIAS

Short crust pastry

250g flour
60g sugar
180g butter

Caramel

225g sugar
80g cream
70g butter

Chocolate mousse

200g couveture choc
4x eggs separated
185g cream
40g caster sugar

Chocolate ganache

165g couveture chocolate
60g cream
40g butter

Mix flour and sugar in a bowl by hand and then add the cubed chilled butter. Mix until you have a breadcrumb texture and then add 40g of chilled water and mix until combined. Roll into a disc, wrap with glad wrap and rest in the fridge for 1/2 hour

Per heat oven 190c

Roll out the pastry and line a 26cm tart shell. Rest again for half hour in fridge. Line with baking paper and weights. Bake for 20 min, remove paper and weights and bake for another 8-10 min. Cool on a rack

To make caramel combine 250g water and sugar and cook on high heat in a saucepan until a golden caramel forms. Them add the cream and sugar off the heat ( careful mix will spit ) stir to combine and pour into pastry case. Chill in the fridge to set

To make mousse melt chocolate in a heatproof bowl over a pan of simmering water, cool and add egg yolks stirring to combine. Whisk cream to soft peaks and set aside. Whisk egg whites to soft peaks and them add the 40g of sugar and keep whisking till combined. Fold 1/2 the egg whites on the choc mix to lighten it then the cream and then the rest of the egg whites taken care to preserve as much air as possible in the mix. Spoon over the caramel and smooth the top flush with the edges and chill.

To make ganache melt chocolate and cream in a Bain Marie and stir lovingly to avoid aerating the mix until combined and then add the butter off the heat. Clean the bottom of the bowl of any steam and cool. Then add the ganache while still fluid to top the top and smooth it with a pallette knife :^)

Rest until set and use a warm knife to cut portions

Serve it with vanilla ice cream

Or for an exciting taste sensation:

NIMBIN VALLEY BRIE ICE CREAM

500g milk

6x yolks

25g sugar

Pinch salt

8x drops Tabasco sauce

Small pinch cayenne pepper

300g Brie wheel from Nimbin Valley Dairy ( cut minimal crust off and slice onto thin slivers)

Heat milk in a saucepan

Whisk yolks, sugar & salt until pale yellow

When milk is just below boil add half to the yolk mix whilst whisking. Pour back into the saucepan and put on a low heat to thicken the custard whilst continually stirring the bottom with a wooden spoon until 80deg c on a thermometer.

Take off the heat, add the cheese and whisk until the cheese melts. Strain through a sieve and then pour into an ice cream maker and churn.

Enjoy this local delight as a palate cleanser, with rich desserts or eat it as is :^D

Yiasou!!!

BELLY BULLETIN

The price of a cup of tea could rise after the world’s biggest producers agreed to join forces . Sri Lanka, India, Kenya, Indonesia, Malawi and Rwanda produce more than 50% of the world’s tea. They have announced the formation of the International Tea Producers’ Forum. Initially they will focus on sharing knowledge and boosting demand for tea to raise prices. Sri Lanka’s Plantations Minister, Mahinda Samarasinghe, said in future they may try methods such as supply controls to increase tea prices. At the moment the global tea price is around $US2.5 a kilo, down from about $2.84 a year ago. In 1994 Sri Lanka unsuccessfully proposed a tea cartel similar to OPEC, the crude oil cartel.

Supermarket company Coles said last week that its discount milk prices are not to blame for cuts to farm gate prices for dairy farmers, at least in Victoria.

A south-west Victorian dairy farmers’ group, Farmer Power, along with south-east South Australian farmers, protested outside Warrnambool’s major supermarkets earlier this month. It is partly blaming the sale of milk at Coles and Woolworths of $1 a litre for lower dairy prices at the farm gate. However, Jim Cooper of Coles says farmers are more influenced by the global market and only 8 per cent of fresh milk produced in Victoria is sold in the state. “We understand that dairy farmers might see the milk on the shelf as the most visible sort of aspect of their business but the reality is that’s not what drives the farm gate price that they’re receiving.” he said.

Last month we mentioned that beef burgers in a UK supermarket had consumers worried after they were found to contain horsemeat. It looks like the source is one large plant in Ireland, which has now also affected the fast food chain Burger King in Europe. Small amounts of horse and pig DNA were found in Burger King beef burgers. They have now changed suppliers The Irish Silvercrest burger plant, one of the biggest in Europe, is closed for cleaning and a change in management. It appears that the meat came from one of their Polish suppliers.

CHOICE, the consumer advocacy group, is proposing reforms to simplify country of origin labelling in Australia, after a survey of its members found that 90% of respondents said country of origin labelling is unclear. “When choosing food, consumers tell us that knowing where it comes from is an important issue – second only to information on the ingredients it contains,” says CHOICE food policy advisor Angela McDougall. How important origin is varies by type of food. Respondents placed the most importance on primary produce such as meat and vegetables, followed by foods like dairy and bread. Origin was least important for highly processed foods like soft drinks and sweets.

To help shoppers, Choice is calling for labelling to be simplified to three claims:

‘Product of Australia’ and ‘Manufactured in Australia’ – claims about where the ingredients are from and where they are processed

‘Packaged in Australia’ – a basic claim to accommodate products which by law have to carry an origin declaration

Under CHOICE’s proposal, the claim ‘Made in Australia from local and imported ingredients’ would not be permitted. If manufacturers want to provide additional information, they should specify where any specific ingredient originates.

The Chinese year of the Black Female Water Snake starts today, New Years day is on Sunday February 10, and it’s time to eat those lucky foods, just in case. Uncut noodles, for represent longevity and long life. Melon, sunflower or pumpkin seeds if you’d like lots of children. Anything that looks like ancient money or gold ingots, like slices of sausage, dried apricots, cashews, dumplings or anything wrapped in leaves. Peaches will give you immortality, bananas a good education, & carrots money. Pumpkins will give you illustrious children – you have been warned. Bean sprouts bring you anything your heart desires. Whole animals & coconuts keep the family together. But stay away from white foods. You are supposed to clean the house & sweep the bad luck away. Red underpants also help apparently, especially if the snake is your birth year, to protect you & bring you luck. Kung Hei Fat Choy!

MORE COMING SOON : Sarah’s brownies

bees, honey, mead, tomatoes, & more beezzz

On air on Byron Bay’s bayfm 99.9 community radio on 10 December, 2012

Today on belly we talked about our precious bees. Leah Roland from the Bangalow Cooking School shared some honey stories & honey recipes, but in the first hour of belly we focused mostly on the essential role they play in pollination. Without them our tables would be pretty empty. Some say the world as we know it will end shortly after the last bee disappears. But this is not a gloomy belly, there are many people getting together to help the bees. We met a wonderful panel of farmers and beekeepers, found out how we can get involved, & learned lots more about our Australian native bees. Kat came from the new group Mullumbimbees, Eric Smith and James Creagh from Federal, to talk about natural beekeeping of the European honey bee. Eric is a very new beekeeper. He has found that bees like very calm people, and he enjoys their company. Actually all the guests, and Sister Cath who has several native hives, seem to love watching the bees. Frank Adcock, farmer, native bee specialist & neighbour of Sister Cath’s came from Federal. It was good to see them share knowledge, & the love of bees, together as well as with listeners. We finished the show with a walk around Heather and Hugh Armstrong’s tomato farm at Cooper Shoot, where they also have the help of little blue banded native bees. Frank says they are solitary bees, but Hugh and Heather like the work even just a few of these little creatures do. All the more reason to have plenty of native and other flowers around our homes, and feed all the different types of bees.

TO LEARN MORE ABOUT BEES AND BEEKEEPING

There is loads of information about beekeeping both in books and the internet, but not all may work for you. Malcolm Sanfordn& Richard Bonney in ‘Storey’s guide to keeping honey bees’, start by saying:

“Like the bees in their colony working together to survive, no individual human can succeed alone when it comes to caring for this social insect”.

So we are very lucky that the Northern Rivers is positively buzzing with beekeeping mutual help groups. They have newsletters, workshops, order hive materials as a group, get together to make hives, and of course share lots of information.

James Creagh as the beekeeping prophet

James recommends you try to see the Queen Of the Sun – Documentary about the plight of bees with some positive approaches.

http://www.queenofthesun.com/

Planned screening in Mullum in February 2013. Date to be announced.

Queen of the Sun is also available as a book from your local library.

T Siegel and J Betz (ed) www.clairviewbooks.com

General info about bees – http://www.dpi.nsw.gov.au/agriculture/livestock/honey-bees/management/responsibilities/backyard

Contacts for Mullumbimbees Natural Beekeeping group – mullumbees@gmail.com

http://www.facebook.com/groups/Mullumbimbees/?ref=ts&fref=ts

Workshop “Introduction to Natural Beekeeping ” – January 2013 Booking mullumbees@gmail.com

General Info about “Natural Beekeeping” – http://naturalbeekeeping.com.au/naturalbeekeeping.html

Nimbin Natural Beekeepers – jamescreagh@hotmail.com

Meet 1st Sunday of each month

Nimbin Natural Beekeepers - hive making work bee

Australian native bees

native bee box entrance

If you are in the Lismore/Casino area, our guest Frank Adcock is not only a farmer and native beekeeper, but a teacher.

Caring for Native Bees – Tutor Frank Adcock

The course introduces you to Australian native beekeeping and gives you the knowledge and confidence to care for your bees. You will be studying the stingless social species trigona carbonaria, a true blue Australian bee which is native to our area. These little creatures are amazing to watch as they work, they don’t sting so the honey can be harvested safely, and they are great pollinators of local fruit and nut trees. If you think you might like to give a hive a home, come along to this

http://www.acecolleges.edu.au/colleges-courses/lismore/leisure-and-lifestyle-courses/practical-home-living/p/945#.UMVgWGdaeNU

when & where

Lismore Saturday 9 February,2013 and Saturday 11 May, 2013

Casino Saturday 23 February, 2013.

There are lots of photos and information about native bees on this website:

http://www.aussiebee.com.au/

native bee box in 8 year old macadamia trees

Even for those of us who don’t intend to formally set up a native bee colony, it’s a good idea to get to know them, so we don’t mistakenly kill them thinking they are wasps. I had a chat to Kerry & Lorraine from Monty’s Strawberries at the farmers market. They decided to get some native bees this year, after seeing very few honeybees in their area. They are very happy with them, not only because the strawberries had a great season, but because their grandkids can play among the bees with no danger of getting stung. We are lucky to have several stingless bees in Eastern Australia, including the commercially used variety trigona carbonaria. Frank told us that in Brisbane, native bees are colonising water meters, not an ideal spot. But if we put a specially designed box or two in the garden for them, they will set up there in preference to odd little locations around human houses.

PLANTS FOR BEES

James Creagh and Peter Stace (who is from Jiggi near Lismore), are putting together a list of plants that bees love. The more food is available for bees, the more honey there will be for all of us, but more importantly, the more healthy productive plants, both in home gardens and local farms.

This list is a work in progress, feel free to contribute.

Flowers:

Alyssum, Balsam, Aster, Catmint, Cornflower, Convolvulus,

Cornflower, Cosmos, Crocus, French Marigold, Mallow, Nasturtium, Poppy,

Sunflower, Zinnia, Nasturtium , Sunflower

Shrubs:

Fuchsia, Geranium, Hebe (Veronica), Hollyhock, Kniphophia

(Red Hot Poker), Lavender, Marjoram, Salvias, Rosemary, Thyme, Veronica, Citrus

Natives:

Banksia, Bottlebrush, Calistamons, Eucalypts, Wattles,Flame Tree

Eucalypts – Most honey produced in Australia is produced from the nectar of Eucalyptus trees.

Herbs:

Lemon Balm, Basil, Hyssop, Lavender, Marjoram, Mint family

(Labiatae), Oregano, Rosemary, Sage, Savoury, Thyme, Oregano – have large numbers

of bee attracting flowers, Borage.

JAMES’S QUICK MEAD RECIPE

Mix 1 part cappings with 4 parts water.

If using honey use 1 part honey to 6 parts water.

Allow to stand overnight covered with cotton cloth.

Drain off wax next day.

Optional add juiced fruit in season e.g. Mulberries, plum, jaboticaba,ginger etc.

Allow to stand for a few days checking each day for taste. Depending on the temperature it will begin to ferment in a few days. Stir each day you check and when tasting good bottle up. The longer it ferments the more alcohol content in the mead.

LEAH’S GREEK HONEY & WALNUT BISCUITS

“Melomakarona” which happens to be a Greek Christmas Cookie

1 cup olive oil

1 cup freshly squeezed orange juice and the zest of 1 orange

1/2 cup brown or white sugar

4 ½ – 5 cups self-raising flour

1 cup of walnuts coarsely ground

1 teaspoon

¼ teaspoon of ground cloves

1 teaspoon ground cinnamon

Syrup

1 cup sugar

1 cup water

1 cup of honey

1 cinnamon stick

½ cup chopped walnuts, extra

1. Preheat oven to 180C (or 160C for fan-forced).

2. Make syrup ahead of time so it can be cool. For the syrup, combine sugar, honey, cinnamon & water. Bring to boil for 5 mins.

3. Mix the oil, orange juice, zest, sugar, nuts, spices and flour until smooth. The dough should be soft and not sticky you may need extra flour

4. Shape biscuits into elongated egg shape (approx 30-40gram each) Place on a lined baking trays lined with baking paper. Be sure not to over crowd as the biscuit will double in size in the baking process.

5. Bake for 10 to 15 minutes or until golden. Remove hot biscuit and place a few at a time in the cooled syrup. Allow the biscuit to drink up a little of the syrup.

Remove and place onto a cooling rack. Sprinkle top with ground up walnuts whilst still wet.

Once cooled, store in an airtight container.

Makes about 60 biscuits that keep well for a week great with a long black! Or a macchiato

Recipe by Leah Roland Bangalow Cooking School

BELLY BULLETIN

Happy Hanukkah to our Jewish bellysisters. Hanukkah the Jewish festival of lights is on right now. It is the time to light candles, sing, give gifts, & eat food fried in oil, especially olive oil, including fried potato pancakes and jam doughnuts. Also eating cheese products is popular. Now that’s a good way to celebrate.

If you like to eat & drink with artists check out the open evening this Thursday on the Byron arts & industry estate arts trail. Lots of galleries will be open & will have nibbles,& drinks, at some places you can take food to share & enjoy the art,entertainment, film screeenings, & company. Check out local papers or www.facebook.com/byronartstrail

Francisco Smoje’s last pop up dinner of the year will be in Federal this Saturday 15 December at 7pm. Lots of lovely ripe tomatoes on the menu. BYO, $55 a head, vegetarian optios will be available, bookings essential. More info & to book:

0416057705 www.facebook.com/FranciscosTable

BELLY TOMATO SAFARI

berry tomatoes

Heather & Hugh in the tomato jungle

A big thank you to Heather and Hugh Armstrong of Coopers Shoot Tomatoes for the tour of their farm and their advice on growing good tomatoes in our veggy patches.

You will find more audio from the visit in last week’s belly post.

If you only have a few minutes, listen to their top tips from 14 years of tomato growing, and their favourite ways to cook tomatoes, in this audio clip:

audio – tomato growing and cooking tips

If you have a bit more time, join Hugh, Heather and Sister T on a tour of the farm. This is a longer interview of the tour than the one I played on belly, but for copyright reasons it doesn’t have the safari music samples. I hope you enjoy your visit, it starts with a discussion of some of the animals that help out on the farm, from cows to bees.

audio – Sister Tess on belly tomato safari at Coopers Shoot Tomatoes

ox heart tomatoes

BUZZING MUSIC

Arthur Askey – the bee song

Itzak Perlman performing Rimsky-Korsakov’s flight of the bumblebee

Jez Mead – beard of bees

Slim Harpo – I’m a king bee

Taj Mahal – Queen bee

Francois Couperin, a little mead flavoured medieval magic – tracks from Concert Royal No4 in E minor, performed by Le Rondeau de Paris

Van Morrison – Tupelo honey

Minipop – my little bee

The Rolling Stones – dead flowers – sorry it was short Hugh, we talk too much!

Love and chocolate flowers (that’s to attract the bees that make nutella), sister T

Ilias’s Greek glykoness

I am somewhat addicted to “Come Dine with me – Greece” on SBS, partly to see what real modern, urban Greeks cook, which has little to do with our Mediterranean fantasies, partly because I just love the sound of the language. I am picking up the most important words, like “glyko” – dessert, sweets. Ilias Katsapouikidis is a purveyor of sweetness. Newish to the Northern Rivers, he has already seduced many of us with his baklavas, pastelli, kourambiedes, and many other Greek sweets. He has had an eventful journey from his Northern Greek birthplace, and this Monday he talks about his first home, his family, their cooking, his journey and of course his sweet temptations.

PASTELLI – SESAME SLICE – By Ilias Katsapouikidis

650g roasted sesame seeds
150g roasted almonds
2x orange rinds (finely grated) optional ‘adds another complementary flavour’
600g local honey

1. Heat honey in a med – large saucepan to 140-145deg c (max) then
take off the stove
2. Add sesame, almonds, orange rind to the saucepan and with a large
wooden spoon, stir (with love) to combine evenly
3. Scrape out the mixture and distribute evenly onto a large wooden
chopping board
4. Place baking paper on top of the mix and using a rolling pin, even
out the mix to about 1.5cm in height
5. Allow to cool for 10-15min max, remove the baking paper and then
slice the mix with a sharp knife into diamond shapes about 2-3cm wide
taking care to clean the knife every so often to make smooth cuts.
6. Place the pieces into an airtight container where they will keep
well for a couple of months.
7. Eat them leisurely as a treat :^)

KOURABIEDES – SHORTBREAD ALMOND BISCUITS – By Ilias Katsapouikidis

makes 100 biscuits

1050g plain flour

10g baking powder

800g butter (softened)

265g icing sugar

12g salt

3x yolks (optional) adds a more caramel colour & flavour

130g brandy

130g toasted almonds (chopped coarsely)

250g extra icing sugar to coat cookies

1. Pre heat oven to 170deg c (conventional oven) then sift the flour

with the baking powder a few times and set aside

2. Beat softened butter, icing sugar and salt in a mixer until mixture

turns a pale yellow colour

3. Add the yolks and brandy to the butter and mix until incorporated

4. Empty the butter mixture into a large bowl and sift the

flour-baking powder into the butter mixture

5. Knead the mixture lightly by hand (with love) until just combined,

then add the almonds and knead a little more to distibute them evenly

(for light, short cookies the mix needs the least amount of kneading

possible). also the mixture needs to be just dry enough to roll the

cookies into crescent shapes by hand.

6. Pinch off small pieces of dough (about 20-25g) and roll them into

crescent shapes, carefully keeping the aeration in the biscuits and

then place on cookie trays evenly spaced.

7. Bake for 20min until the cookies just turn a pale golden colour,

then remove them from the oven to cool slightly

8. While the cookies are still warm, place a large sheet of baking

paper on a bench and sift some icing sugar evenly over the sheet, then

evenly place the biscuits onto the icing sugar.

9. Sift another even coat of icing sugar over the top of the cookies

and allow them to cool fully before placing into airtight container

where they will keep well for at least a couple of months.

10. Enjoy these with pleasure :^)

The cooler the ambient temperature, the easier it is to make these so

the butter doesn’t stick to your hands while rolling the mixture, you

could also cool and rest the mix slightly in the fridge before

rolling;^)

Efcharisto poli

food marketing

A big thank you to Cath and Lyn for sistering the belly today.

They spoke with Janice Jansen marketing CEO for Hills of Byron Coffee & CEO of Rocky Creek Designs. She referred people who are interested

in getting tips on food marketing to www.Business.nsw.gov.au

Cath also shared a favourite internet recipe (what would most of us cooks do these days without the net) :

the ‘Cheats Guide to Rasberry Brulee’, see Donna Hay’s version here.

Roaming Rasela – Audio from The Outback

Here’s the link to the audio version of what is written below – http://soundcloud.com/chopsuey-roaming-radio/roaming-rasela

Pop the kettle on and turn the volume up for a seven minute nibble on the ear of the Outback. The track in the background is Jamaican Mule by Oka and can be found on their latest album Milk and Honey – http://okamusic.bandcamp.com/music

Talofa … sister Rasela the wandering bellysister here, checking in from about 2,000 km’s away at the moment, in the Outback of Mt Isa, currently en route into the very centre of this humongous country, to discover some of the magic it holds. I thought it was about time i ventured away from the golden frills of the East coast, that’s been my version of Australia up until now, and started to head as far into the centre of this giant island as possible … that’s right … I’m heading for its belly button.

To say my journey began at a specific time or place would be misleading, I feel as though I’ve been travelling my whole life to get to this point. I’m awake AND alive within my personal dream to travel on endless roads, laid out ahead, with minimal definition as to where the side of the road ends, and the flat, vastness of the land around me begins. Out here, the dusty crust of the earth, appears to melt into the cracked surfaces on the land, creating a sunbaked haze that rises much like the blur above bonfire flames. It’s as though nothing lives out here, or even could, but it does and it did.

There’s a rather alarming amount of roadkill between Townsville and Mt Isa, heartbreakingly left in all manner of conditions. Some of it’s still fresh and being eaten by other wildlife as we pass, others remains, frozen, like fossils, their skeletons depicting the shape of the animal they once were.
I guess it’s an accepted part of driving on a desert road, I mean, I wouldn’t be here without such a road, and accidents happen I know, some pretty serious, but I just can’t help but feel more for these creatures out here, killed in their own home, than I do for a dented or damaged vehicle. Maybe it’s the vegetarian in me !!

Speaking of vegetarianism …. It’s like a foreign language in Queensland’s outback. I daren’t ask for a polenta bake or quinoa patty or a fresh organic salad with an apple cider vinegar and virgin olive oil dressing in any of the roadhouses along the way. There’d be no point anyway. There’s a part of me that wants to stand in the middle of the fried food roadhouse and scream out for my right to eat healthy, wholesome food … but I know my efforts would be either entirely futile or totally misunderstood. I might be taken for some looney that has gone bonkers through lack of meat … YES !!, THAT’S IT !!, the poooor girl hasn’t eaten meat for over thirty years … this was bound to happen. Take her away before this healthy disease spreads like a bed of basil and others out here start talking in that crazed vegetarian language … hmmmm … Lucky I packed my own lunch for the drive in.

I popped into the local shops in the small towns whenever we had a food break, just to look around you know, and see what kind of selection is on offer. I found alfalfa sprouts in one and some rice cakes in another, but my love of wholefoods prevents me from getting excited about too much else I’m afraid. I grabbed some bananas and a couple of not so shrivelled mandarins but it soon becomes clear to me that the further you come in, the older and more decrepit the fruit and veg gets in the small shops. Who knows where it’s come from or even when it got here. When a few of the locals appear to be struggling to exist in these trying conditions, I wonder what chance a fruit tree or vege patch might have. This is barren land, where some day’s the only thing that ever changes, is the actual name of the day !!

Some of the small towns we pass through are no more than a concrete strip of road, framed by some old wooden shop fronts, a pub, and the bus stop. They’re reminiscent of unvisited gravestones, left with no other option but to slowly deteriorate in the sweltering heat, that at this time of the year, has nowhere near reached its full and blistering potential.

People out here mention that their seasons are, interestingly, quite reversed. The winter months are still hot in the low to mid twenties so it doesn’t prevent people from enjoying all the outdoor activities that we do during our coastal summer. The evenings are cold enough to snuggle under a duvet and still fancy hot meals, soups and warm drinks. When the summer arrives though, it’s a different story. Too hot to even breath at times, in temperatures soaring well above forty, it’s a time to hibernate in
the airconditioning of either a car, workplace or at home and drink plenty of everything, with plenty of ice.

Food is a big issue out here if you want to eat organically and you don’t have your own garden. As a traveller, I don’t have time to start up a garden every place I land, so for the first time in many years, I am buying my veges and ingredients from ……. wait for it …… a supermarket. I have to admit that I am pleased to know that one in particular has a great organic isle where I can still get some of my favourite unpronounceable ingredients to whip up a meal. The choices are really limited though, and on certain days of the week there’s hardly anything left to choose from. The majority of people here, do their grocery shopping on a Saturday morning, and the traffic down those isles, is horrendous. The atmosphere is one of near desperation, with people bumping trolleys and politely fighting for the produce that has just arrived in trucks
from far far-away land. I kind of wander through, observing behaviour and clocking what people load into their baskets and trolleys … it’s not a pretty sight most of the time, let me tell you.

On a fresh note though, I came across facebook group here, called Mt Isa Fruit and Vege Swap, which is basically a group of people who either grow their own food or have fruit trees growing in their gardens. They post what they have an excess of, online, and leave an address so that you can pop over and grab what you need … for free. How many times have you walked past someones garden and wanted to jump the fence and hoe into a tree, laden with lemons or oranges, grapefruits or even mulberries ? People also swap gardening tips and herbs, an excess of basil perhaps ? A garden full of mint ? or even fruit that’s too high for the owner to pick … BYO ladder !! Fantastic community project. Byron needs one too I reckon !!

Mt Isa itself has a small fortnightly market. If you like homemade cakes made by little old ladies, fudge, handmade chocolates, and all manner of sweet treats you’re sorted, but there’s also glass jewellery, beads, doileys, knitted this and crochet that, and children’s clothes and toys. Frying away, right in the doorway to these inside stalls is the habitual sausage sizzle, the smell alone is enough to make me want to puke but I persevere with my near retching motions and make my way outside to, my now favourite stallholder …. the paw paw and honey man. Laid out on his table beneath the shade cloth, is a small but impressive array of fruits and produce from his garden, tangelos, paw paw, lemons and a variety of herbs. Even though he’s quick to verbalise the organic nature of his goods, I can’t help but question it just quietly, when not that far away – in fact right smack bang in the centre of this mining town – three chimney stacks pelt out some ungodly substance into the environment. Surely this must settle, in varying degrees, on and around the town and into the surrounding soil. I think what he really means is that he doesn’t use pesticides … either way his paw paws are superb … not quite as good as the ones in Samoa, but close … kind of …

There’s a part of me that didn’t want to eat anything when I first arrived here, I didn’t even want to breath in the air or swim in the pool for fear of being contaminated by the mining debris that the people here make endless excuses for. It’s a little too close for comfort for me and it’s times like this that I accept my circumstances, even if I don’t agree with them, and realise that there are many ways to live in this world, many choices to be made along the way, and my choice, at the moment, is to experience something out of the bubble I have been enclosed in for the past three and a half years in Byron Bay. In order to know that I have made the right choices, I’m choosing to put myself in different situations, where I have to find an alternative way to survive. I need to eat, so I have to find the best way to do that, against unusual odds at times. It’s a great instinct to develop, and it’s also refreshing to step out of a bubble and be reminded of how other people live, in order to really know that I’ve made the righ choices for ME … In MY life … and for MY body. What you chose to do with ours is entirely 100% up to YOU.

I’m outta here in a few days time anyway, leaving behind the smoking stacks, and following the road further inland on my quest to reach Alice Springs and Uluru. From there I’ll send word of fruitful discoveries and hopefully some organic love if I find some.

Meanwhile, if you’re in your vege patch this week, say hello to the herbs and the veges for me won’t you ? Giggle with the ginger, be grateful for the green beans, caress a carrot or two, stroke the silverbeet and spinach, kiss the cauliflower and be thankful for the feast that is available to you in that rich and fragrant soil of the Shire. While you’re at it … give that ocean a good long stare for me, drink in all of it’s hydrating happiness and whisper to it … that I’ll be back soon. Lots of love xoxo

sunshine & soup

Well it just sounds good doesn’t it, sunshine and soup. And that’s what we had on the first belly of August, with a slightly worn out (post Byron Bay Writers Festival) Sister T and the wonderful novelist Charlotte Wood in the belly kitchen, talking food writing and a lovely sunny inspiring festival. We were joined for in season goodness by Miss August, Alison Drover, “wrapped up like a strudel” (many layers). And yes we talked soup, because the nights are still cold enough to enjoy, in Charlotte’s words, the solace of soup.

Charlotte Wood is the author of several beautiful novels, The Submerged Cathedral, Pieces of a Girl, The Children, & Animal People, & has edited the collection of stories Brothers & Sisters. She is now working on her next novel, but her last book is a collection of essays on food and cooking, and simple recipes, called “Love and Hunger – thoughts on the gift of food”. She has just been a guest on several panels at the 2012 Byron Bay Writers Festival. She was the special guest with the wonderful Gail Jones last Saturday in Byron at a dinner entitled ‘Australian literary treasures’.

Charlotte Wood graciously allowing Sister T to point a phone at her, the morning after a very busy Byron bay Writers Festival

SPICY MUSSEL BISQUE RECIPE – by Charlotte Wood

from “Love & Hunger : Thoughts on the gift of food”, Allen & Unwin 2012

Adapted from Jared Ingersoll’s crab bisque recipe.

Serves 4

1 teaspoon each cumin, caraway and coriander seeds

1/4 teaspoon fenugreek seeds

150 ml vegetable oil

1 & 1/2 large red capsicums, seeded and chopped

4 cloves garlic, squashed

2 ripe tomatoes, chopped

1 stick celery, roughly chopped (It may be worth peeling this first if you can be bothered

1 medium fennel bulb, roughly chopped

1 red onion, chopped

1/3 cup soft brown sugar

Pinch chilli flakes

Salt and pepper

1.5 kg black (or ‘blue’) mussels

1 large glass white wine

600 ml chicken stock ( I use homemade – if you use packaged, omit seasoning the soup until the last minute, if necessary)

1/2 bunch coriander, leaves and stem separated

Crusty bread, to serve

Optional : 2 tablespoons harissa – I love Yalla harissa and keep a pot of it in the freezer for digging into it to add extra kick to all kinds of dishes. If you don’t want this or can’t find it, you could perhaps double the spice mix and chilli at the beginning for some extra kick.

1. Preheat oven to 180 C.

2. Toast the spices in a dry frying pan until fragrant, then grind in a mortar and pestle or spice grinder.

3. Heat a deep roasting tin in the oven or on the stove top and, when hot, add the oil and all the vegetables except coriander leaves.

4. Sprinkle the spices over the vegetables with the sugar, chilli flakes and seasoning, and mix well. Roast in a moderate oven for about 1 hour.

5. Meanwhile, scrub and de-beard the mussels, then place in a covered pan with a big glass of white wine and simmer over a medium heat for about 10 minutes, or until the mussels are opened. Remove them from the pan to cool, reserving the cooking liquid. When the shells are cool enough to handle, remove the meat from the shells and set aside.

6. When the vegetables are soft, smell good and are a little coloured, remove from oven. Transfer the vegetables and the mussel meat into the large bowl of a food processor and puree until smooth – or keep it coarse if you prefer a more rustic texture.

7. In a sizable pot add the stock to the mussel cooking liquid, then add the puree and simmer gently for about 15 minutes.

8. Add the chopped coriander leaves and harissa if using, stir to combine, and serve with crusty bread.

PHARMACY IN A BOWL SOUP RECIPE – by Charlotte Wood

from “Love & Hunger : Thoughts on the gift of food”, Allen & Unwin 2012

Serves 8

Feed this to anyone who has a cold – they will feel better instantly.

Olive oil

5 cloves garlic, finely chopped

1 brown onion, finely chopped

2 small red chillies, finely chopped

1 stick celery, finely chopped

1 leek, finely chopped

1/4 white cabbage, finely chopped

1 red capsicum, roughly chopped

3 carrots, roughly chopped

3 litres chicken or vegetable stock

1 head broccoli, roughly chopped

1 x 400g. can tomatoes

1 cup Puy lentils

Salt and pepper

Grated parmesan, to serve

1. Saute’ the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches in the oil until well browned.

2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sauteed ingredients.

3. Add broccoli and tomatoes, and simmer until all vegetables are tender.

4. Reserving stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture).

5. Return pureed vegetables to stock and add lentils. Simmer for 15-20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper.

6. Serve with a sprinkle of parmesan.

the Macbelly : authors Wayne Macauley and Mungo MacCallum

On air on Byron Bay’s community radio station, bayfm 99.9 on 30 July 2012

Yes I know I have been a bit slow putting this up for you, but I have been so busy and excited with this, the week of the 2012 Byron Bay Writers Festival, and such interesting books on the crazy world of food featured this year. I feel like a labrador puppy with 3 tails to wag, surrounded by books and food and people who think and talk and give my brain a healthy little workout.

First up, here’s the interview audio, but as I say every week as I put more and more on these posts – MORE COMING!

WAYNE’S (DARK AND YES, FUNNY) WORLD

I was just on the phone with Jim Hearn, author of High Season, who is a local and has agreed to come on belly for an extended chat on August 20. He is on a panel with Wayne Macauley on Sunday at the festival, called “Cooking your way to salvation”. Cooking your way to perdition more like, judging by their 2 stories. Jim’s review of Wayne’s novel “The Cook” is brief :”Fucking awesome book!!”

The Cook is the story of a very young man, Zac, who dreams of becoming a famous chef, with a TV show and the most successful and exclusive restaurant in the world. I asked Wayne to read one of the passages where Zac is dreaming of his restaurant, as he works on the veggie patch he is making for a very rich family that has taken him on as a private chef. It is one of the less bloody versions of his restaurant.

wayne macauley white walls

And here’s the full interview audio. Wayne talked about ambition and butchery, class in Australia, service and servility, Patrick White and osso buco.

Wayne Macauley with Sister T – audio

IN MUNGO’S KITCHEN

Mungo MacCallum has written book number 8, and it’s not about politics. He’s seen the light and written about the much more enjoyable topic of food. He has been cooking, and occasionally feeding and sharing cooking tips with politicians, for many decades. His book : “Eat my words : A Memoir of politics, pig-outs and pickles”, will be launched by Tom Keneally on Friday (4 to 5 pm, the lakehouse, North Byron resort, i.e. the festival site).

It is the belly party pick of the festival, and it is free and open to all.

Mungo MacCallum with Sister T – part 1 : tofu terror

Mungo MacCallum part 2 : hunters, smoked mullet & a book launch

On belly safari in Mungo’s pantry (& kitchen & herb garden)

Mungo’s recipes coming soon I promise!

Gay Bilson & Francisco Smoje

On air on Bayfm 99.9 Community radio, Byron Bay, on 23 July 2012

WRITER, COLLECTOR, RESTAURATEUR, LEGEND, GAY BILSON ON WRITING ABOUT FOOD

Gay Bilson

Today we start a month-long banquet of writers on belly with Gay Bilson, a woman who says she was a late bloomer in gastronomical matters, and attempted to retire early. Somehow she has managed to run two legendary places in the history of Australian restaurants. First with then husband Tony Bilson at Tony’s Bon Gout in the ’70s, haunt of politicians, gourmets and other reprobates; then for 18 years as owner and restaurateur at Berowra Waters Inn on the Hawkesbury river, where the journey, the building, the place were as memorable as the wonderful food. And then at that little known spot, the Sydney Opera House, at the Bennelong restaurant. However, at a previous Byron Bay Writers Festival she has said that she has always wanted to write a book – restaurants were just a “25 year glitch” With “Plenty – Digressions on Food” (Penguin, 2004), she turned out a book that is very beautiful both as an object and for the writing. It is one of my favourite books on food, and won a bunch of awards including the Age book of the year. One of the many passions that shines out of “Plenty” is Gay’s love of reading.

Her latest book is “On Digestion”, part of Melbourne University Publishing’s “Little Books on Big Themes” series. The Writers’ Centre tells me Gay’s titles are out of print, but you can find them at our local library, which even has an interesting little book on Australia’s culinary history: “Acquired Tastes”, with a contribution by Gay.

This year as well as appearing on Writers Festival panels, she is running a workshop titled : “What we talk about when we talk about food”, on Tuesday 31 July.

“What is it we are addressing when we write about food? What should we be addressing? What do you want to address? What words best serve your purpose?

If food is a shared material, economic and cultural concern for all people, then we need food journalism to include serious and informed writing about food security, food waste, food pricing, food distribution, food and health, and, especially, agriculture and all that agriculture entails – climate, soil, labour, the uses to which land is put.” (Workshop description from festival site, click on link for more) i

One thing that is missing from the workshop info – very important – Gay would like all participants to bring something to eat together, and has promised to bring something she has made.

Gay Bilson “has been a frequent contributor to The Monthly and continues to write for Australian Book Review. Her essays have been published in Voracious (Hardie Grant, 2011) and Island magazine, University of Tasmania, 2012. She is now a local, having recently moved to Bangalow.” (from the festival site)

So today on belly Sister T talked about food writing with Gay Bilson, a woman who notices the sound of charcoal and the sandwiches of fictional detectives, a collector of fallen nests and beautiful bowls, a mailer of soup and maker of tripe tablecloths.

And we had fun having a good old growl about the lack of respect given to people and writers who are interested in food. If you meet Gay at the festival, it might be an idea not to call her a ‘foodie’.

If you are going to that great feast of thinking, talking, reading and writing that is the Byron Bay Writers’ Festival, you can catch Gay Bilson on:

Friday 9am – “collectables : the bounty of our desires”

Saturday 12.30pm – “real food”

Sunday 2.15pm – “nests”

For more information on 2012 Byron Bay Writers Festival authors, tune in to bayfm and listen to to Karena on Arts Canvass, on air Thursdays 9 to 11. Every week until the festival, she will be doing interviews at 10.20 am. And subscribe before the end of July to go in a draw for 2 lots of 3 day festival passes.

This week on Arts Canvass Karina is talking to:

Alex Miller – ‘Autumn Laing’

Arnold Zable – ‘Violin Lessons’

Ailsa Piper – ‘Sinning across Spain’

Jonathon Parsons – Byron Writers Fest Director

Dev Lengel – Byron Writers Fest Sculpture Show

FRANCISCO’S HIDEAWAY

And then we are off to the beautiful Coorabell Hall, saved by a bunch of heroic music and life lovers for all sorts of interesting events, and currently hosting a mini-series (only 3 so far) of POP UP DINNERS by Argentinian Chef Francisco Smoje. The pop up restaurant is a relatively new concept that has already been abused and misused in the big cities, but pretty new around here, and this looks like the real deal. Francisco says :

“I might give people a hint of which produce I will use found in a friends gardens or local markets. You don’t have to go through the intellectual process of choosing what you are going to eat. Everyone on the table has the same flavours in their mouth. Its one of the things I love most, it’s like going to a friends house, but you never call your friend and ask ‘hey what are you cooking for me?’ you just go and relax and enjoy what they have prepared.”

“When people come to my dinners, it’s usually only my partner Emma and myself that work the floor. The food is shared on the table, we never change the plates till desert and people really respond to this.”

“I like the fact that everyone comes at the same time and eats at the same time as if they were one group of friends. Everyone has the same sensations with the food at the same time. It’s not like going to a restaurant when you’re at one table having a starter and your first glass of wine and you’re all loud and next to you is a couple that’s having a desert and want to talk mellow. Here it’s like everyone goes onto a roller-coaster at the same time and experiences similar things, and I think that’s really special.”

Today on belly we will talk about the fun and the challenges of doing a pop up restaurant, and as many of Francisco’s adventures as we can fit in, from his Argentinian childhood, to exploring the 3-hat restaurants of Australia at 21, to his North Coast experiences with growers and food producers (I especially want to hear about the Mullumbimby butcher), and providing tasty food and eye candy as a movie caterer.

Francisco’s Table opens at Coorabell Hall on the following Sundays the 15th July (yes already gone), 5th August and 26th August. [Francisco has now decided to do the dinners about every 3 weeks for a while, maybe with some guest chefs in future].

To book & more info see here

And if you are on facebook, details and an olive recipe : www.facebook.com/FranciscosTable

Here is a chorizo and sweet potato recipe.

And Francisco has promised us a panna cotta recipe, very popular at the first pop up dinner.

Here it is now – enjoy.

CARDAMON-VANILLA PANNA COTTA WITH CITRUS CARAMEL

By Francisco Smoje

[note : you need to start the day before you want to serve this]

PANNA COTTA

1 L cream

1 vanilla pod

10 cardamom pods

120 gm sugar

4 gelatin sheets

CITRUS CARAMEL

1/2 cup sugar

1/2 cup water

1/2 cup mandarin juice

For panna cotta – crack cardamom pods and cut vanilla pod lengthways, place in a pot with cream and sugar, simmer for 15 minues for flavours to infuse being careful of not boiling.

Soak gelatin in cold water, strain cream, squeeze gelatin and mix into strained cream until dissolved.

Cool mix by placing in a bowl on top of ice water and stir with wooden spoon.

Place into moulds and refrigerate overnight.

For caramel – place water and sugar in a small pot, boil until caramel stage (about 8 minutes) quickly add mandarin juice and reduce temperature and simmer until caramel coats back of a spoon. Let caramel cool down.

To serve run a knife carefully around panna cotta and submerge panna cotta mould in a bit of hot water for 10 seconds or so to help unmould. Place in a bowl and spoon over some of the caramel. If desired you can add a sprinkle of roasted almond flakes.

BELLY BULLETIN

In the bulletin today just a big ‘congratulations’ to local legend Helena Norberg-Hodge, filmmaker and food activist, for winning the Japan based Goi Peace Award. She is the first woman and the first bellysister to win the award, given for her “pioneering work in the new economy movement to promote a more sustainable and equitable world”. The citation reads in part, “Through your outreach and educational activities advocating for localization, you have contributed to the revitalization of cultural and biological diversity, and the strengthening of local communities and economies worldwide.” More about Helena here

MUSIC

Thanks to Gay Bilson for bringing us music from one of her favourite composers, Dmitri Shostakovich

Prelude & Fugue no 3 in G major, and Prelude no 1 in C major, pianist Tatiana Nikolayeva

Koechlin, Evening Song, pianist Tamara Anna Cislowska

Astor Piazzolla, Marron Y Azul and Contrastes

Fulana, Encerrada en la Ciudad

Gotan Project, El Capitalismo Foraneo

love and chocolate covered mandarins, sister T