I had the studio full of delicious people today. We learned to make scones with Yvonne Scarrabelotti from the Country Women’s Association (“there are no secrets”, she kept saying, with a suspicious twinkle in her eye. So we had to give her a 3-way third degree, and she shared a whole lot of those non-secrets). We talked about country shows old and new with Yvonne and Leah Roland from the Bangalow Cooking School, who is co-ordinating the 3 day Northern Rivers Regional Food Celebration at the Lismore show this year.
Chef Gavin Hughes was a special fresh reporter, and shared some of his ideas about what to make with the best local in season ingredients. He is head chef of the Byron at Byron restaurant, via top Sydney restaurants and Scotland. A big believer in using local ingredients, and in not making a big fuss about doing so. Blueberries looking great he says, just eat them fresh when they are at their best. Asparagus at the markets only for the early birds. Check out his spring lamb salad recipe here.
Below is the CWA’s tried and tested scone recipe. I will put audio of Yvonne’s tips online soon.
a tray of genuine CWA show-stopping scones
CWA SCONE RECIPE
lngredients
3 and 1/2 cups self raising flour
1 tspn baking powder
1 large tablespoon icing sugar mixture
1/2 teaspoon salt
200 mls thickened cream
200 mls milk
100 mls water
Sift all dry ingredients into large bowl.
Mix all wet ingredients together.
Add to sifted dry ingredients in bowl. Stir with spatula until mixed.
Turn out on to lightly floured surface.
Knead until smooth and combined. Mixture should be soft but not wet and sticky.
Pat out to approx. 2cm thick. Cut out with scone cutter.
Place on greased or sprayed scone tray.
Brush with mixture of milk and small amount of cream.
Bake in pre-heated oven at 180 degrees C until lightly brown and sounds hollow when tapped.
Cool on wire rack.
This recipe can easily be doubled.
Recipe courtesy of Rita & Yvonne
Yvonne encourages young country women to get in touch with the CWA. She says it exists primarily to fight for issues of importance to rural women. There are offices in most towns. This is the NSW website. And if you’d like to learn more CWA recipes there are two cookbooks.
THE NORTHERN RIVERS REGIONAL FOOD CELEBRATION
This is a link to information about the Northern Rivers Regional Food Celebration at the Lismore Show, a.k.a. the North Coast National, one of the oldest shows in Australia. As agriculture changes, so do the country shows. Most show classics will be on in Lismore, but so will a big tasting and learning food event, showcasing the diverse production of this area. It will be over 3 days, Thursday 20 to Saturday 22 October. It will include two stages with master classes, cooking competitions and demonstrations, and growers talking about their produce.. Some of the foods to be represented will be macadamias, stone fruit, beef, pork, native bush foods, dairy, cheeses, coffee, beer and wine. Lots of scone and morning tea masterclasses with the CWA, lots of smells and tastes of the bush, including classes with Australia’s only one hatted Aboriginal chef, Clayton Donovan from the Jaaning Tree. And Gavin Hughes will do whatever Leah asks him to. AND there is a happy hour and tastings at the end of each day.
BELLY BULLETIN
Voiceless, the animal welfare campaigners, are joining Choice the consumer association in efforts to stop chicken suppliers advertising that they use no hormones. Hormones have not been used in chickens in Australia since the 60s, and the claim leads consumers to think the chickens are more naturally grown, says Voiceless. Producers say they have to keep using this claim as Australians still think many chickens are grown with added hormones. So – no hormones are added to any chooks in Oz – concentrate on the rest of the small print.
The Unity Festival is happening in Murwillumbah this month, this year it is starting with a Foodie Friday evening event of music and tastings, Friday 21 October, 6 til 10 pm. Saturday 22nd is a day of celebrating diversity through the food, music and dance of India, Africa, the Philippines, Indonesia, the Torres and South Sea Islands, and Aboriginal communities. Noon til 10 pm, both events at the Murwillumbah Showgrounds check it out at www.unityfestival.com.au
Are you a top baker? Do your friends follow you with a plate and a spoon, just in case? Then enter the Mullum Farmers Market bake-off. There are 4 categories, sweet, savoury, vegan and under 18. You need to get to the Mullum Farmers Market on Friday 21 October to enter and buy your ingredients, and take your creation to the market on 28 October for judging and the chance to win $575 worth of market vouchers as prizes. Maybe do a trial version and bring it to bayfm, we will give you feedback.
If you run a food business and you would like to learn all about turning it into a tourist drawcard, check out the Tourism Symposium that Southern Cross Uni is holding in Lismore from this Sunday 16 October. It will include a workshop on Tuesday 18 by Mark Gleeson, who used to just have a deli at the Adelaide Central Markets and has now apparently turned them into a tourist destination with his interactive food tours. Mind you, every visit to Adelaide the markets have always been my preferred first and last destination in Adelaide, they are fab. www.tourismsymposium.com.au
The Sydney Crave food festival continues all month if you are heading that way. One interesting type of event is the pop-up dinner, many in warehouses, private houses, gardens, and other locations kept secret until the last moment. Secret chefs, dress ups…I love the lost city of atlantis dinner where you get a free drink if you dress as a mermaid. And the one night gathering of winemakers and oyster growers at the Opera House. And the V and S ball – vermentino wine and sardines of course.
The winner of the first Australasian world sandwichship has just been decided and it is a chip buttie – or a baguette filled with hand cut fries, rocket and nasturtium leaves by Melbourne cafe owner Matt Wilkinson, of Pope Joan Cafe.
EDIBLE QUOTE
Our edible quote today has nothing to do with food. It was a common saying of the much missed Michael Molloy, according to some people who I met at the packed out commemoration of his life. It is simply “what can I do to help”.
MUSIC
Salsa Celtica, El Sol De La Noche, from Putumayo Presents: Salsa Around The World
Markus Meier, Rope A Cowgirl, from A Different Land
Gurrumul Yunupingu, Gopuru, from Rrakala
Wildseed, Goose on the Loose , from The Speed Of Light
Meridional 5:40 William Barton & Anthony Garcia Desert Stars Dancing
Love and chocolate scones, sister T