{"id":2367,"date":"2012-07-02T18:14:03","date_gmt":"2012-07-02T08:14:03","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2367"},"modified":"2012-07-15T18:26:43","modified_gmt":"2012-07-15T08:26:43","slug":"feeding-our-minds-eating-the-whole-cow","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=2367","title":{"rendered":"food books ain’t what they was & eating the whole cow"},"content":{"rendered":"

On air on Bayfm 99.9 community radio on July 2, 2012<\/strong><\/p>\n

 <\/p>\n

Well maybe not the hair…or the skin.\u00a0 Though I read that buffalo hide is a popular ingredient in Bhutan.\u00a0\u00a0 Here on the North Coast of NSW we feed our minds each year with a large serve of writers, at the Byron Bay Writers Festival.\u00a0 And each month Miss Alison Drover feeds our bellies with in season deliciousness.\u00a0 For July she is thinking about eating a whole cow, particularly the tail, a.k.a. oxtail, more versatile than I ever realised.\u00a0 And yes you can vegetarianise the recipes.\u00a0 Mooo.\u00a0 (That’s ‘good’ in cow)<\/p>\n

Today on belly, Jonathan Parsons, director of the2012\u00a0 Byron Bay writers festival, talked about the authors who have written on food & will be on panels at the festival, no traditional cookbook writers but some very interesting takes on the world of food, Gay Bilson is teaching a workshop, & there will be a few dinners seasoned with great writers. In the second half of belly, miss July warmed us up with in season deliciousness, & we met a 9 year old food blogger who is now up to about 7 million visits on her site.<\/p>\n

 <\/p>\n

WHO IS COMING TO THE 2012\u00a0 BYRON BAY WRITERS FESTIVAL<\/strong><\/span><\/p>\n

(Excerpts from the Festival website, full details here<\/a>)<\/p>\n

Charlotte Wood<\/strong> has been described as \u201cone of the most intelligent and compassionate novelists in Australia\u201d (The Age), and \u201cone of our finest and most chamaleonic writers\u201d (The Australian).\u00a0 Her latest work is a book of contemplations on cooking, Love & Hunger: Thoughts on the Gift of Food.<\/p>\n

Wayne Macauley<\/strong> is a highly acclaimed writer…His most recent novel, The Cook (Text, 2011), has been nominated a Pick of The Week (The Age & Sydney Morning Herald), Review of the Week (Sunday Age), Must Read (Sunday Herald Sun) and Book of the Week (Brisbane Sunday Mail), receiving many four and five star reviews. It has been listed as \u2018Favourite Australian Fiction\u2019 on ABC Radio National, a \u2018Book of the Year\u2019 in the Weekend Australian, \u2018Best Fiction of 2011\u2019 at Readings Bookshop and \u2018Best of This Year\u2019s Releases\u2019 in the Sunday Herald Sun.<\/p>\n

Mungo MacCallum<\/strong> has established himself as one of Australia\u2019s most influential and entertaining political journalists, broadcasters and commentators.\u00a0 He is the author of eight books on politics. His latest book is Eat My Words, which will launched at this year’s Festival on Friday 3 August at 4pm.\u00a0 [ “Because every other bugger is doing it”.]<\/p>\n

Jim Hearn<\/strong> is a researcher, writer and chef. As a chef, Jim has worked in commercial kitchens for over twenty years. Jim wrote High Season: a memoir of Heroin and Hospitality, after he quit his job as head chef at Rae\u2019s on Watego\u2019s in Byron Bay and enrolled in the writing program at Southern Cross University as a mature-age student. Louise Thurtell picked up the manuscript for High Season through Allen & Unwin\u2019s Friday pitch session.<\/p>\n

The wonderful Gay Bilson<\/strong> will present a workshop on food writing, called “What we talk about when we talk about food.\u00a0 Details here<\/a>.<\/p>\n

And there are three literary food events, details here<\/a>.\u00a0 Jonathan says he loves those sorts of events at festivals because that is where the best conversations happen.<\/p>\n

Also check out Charlotte Wood’s blog, “How to shuck an oyster”, all sorts of meditations and investigations of the world of food.\u00a0 I was an instant fan.\u00a0 There will be a permanent link from the belly site, but for now see here<\/a>.<\/p>\n

 <\/p>\n

MARVELLOUS MARTHA<\/strong><\/span><\/p>\n

 <\/p>\n

Have you heard about a 9 year old Scottish girl called Martha Payne? This year she started a blog to talk about the lunches provided by her school. Some days she loved them, but often she came home hungry. Some days the meals were too small, or just not good, which is why the blog is called Never Seconds<\/strong><\/a>. For example, she says the kids were not allowed fruit unless they had finished everything else on the tray. It quickly became a sensation, with kids sending pictures from schools all over the world, and Martha started to raise a lot of money for school lunches in a poor community in Africa through the blog. Soon the local council, in charge of providing the food to schools, dragged Martha from maths class and told her she could no longer take photos of her lunch. This caused such a swell of support and protest that the Argyll and Bute council reversed its ban and the blog now is up to about 7 million visits.\u00a0 As most artists know, getting banned is great publicity.\u00a0\u00a0 But it’s an impressive effort if you are only 9 years old.\u00a0 If you or your kids are bored during the holidays, maybe a little writing project is the answer.\u00a0 Martha is also on holidays, and has asked schools from around the world to be guest bloggers on Never Seconds.\u00a0 But even if nobody you know will ever darken the doorstep of a school again, those lunch tray pictures from around the world are very interesting, a window into other places.\u00a0 Putting food into our own mouths and bodies is an intimate, important and literally visceral thing.\u00a0 The food consumed by primary school kids feels like something that is building the people of our future, as much as everything they learn in class.<\/p>\n

The Byron Bay Community Centre is also running a whole heap of classes for kids during these school holidays, including cooking classes with Ali, aka our wonderful seasonal bellysister Alison Drover<\/a>.\u00a0 It is called Kid Around<\/a>.<\/p>\n

 <\/p>\n

NOSE TO TAIL EATING – BY MISS JULY, ALISON DROVER<\/strong><\/span><\/p>\n

On Belly today we discussed the\u202d idea of eating everything from\u202d \u202c\u201cnose to tail\u202d\u201d\u202c which simply put means considering that when we eat\u202d \u202cwe should not be looking at wasting a life just for some choice eye fillet steaks.\u202d \u202c Imagine a cow that just was made of eye fillet steaks\u202d!\u202c There are other parts of the animal that are food for us and also contain\u202d \u202cvarying nutritional\u202d \u202cbenefits i.e.\u202d \u202clivers,\u202d \u202cmarrow in bones of the oxtail and so worth and by discovering what these parts are and how to cook them we are ensuring that when an animal is killed is has fed as many people as possible and very little has been wasted.<\/p>\n

Consider the other types of the animal in winter and chat to your butcher or farmer about stocking some of these cuts and making them more available.\u202d \u202cIf you and a group of your friends shops at the butcher share recipes ideas so that it makes it worthwhile for the butcher to keep these cuts i.e.\u202d \u202cmore customers and in turn you will be helping the planet too.<\/p>\n

Oxtail is the tail of the cow\u202d\u2026\u202c amazing meat cooked slowly and one of the best bones for stock.\u202d \u202cEnjoy\u202d\u2026<\/p>\n

Reading\u202d \u202c\u2013 perhaps after you you have\u00a0 eaten\u202d \u202chttp:\/\/www.theecologist.org\/green_green_living\/food_and_drink\/1299412\/nose_to_tail_eating_its_sustainable_but_can_you_stomach_this_type_of_meat.html<\/a><\/p>\n

 <\/p>\n

JULY BEST IN SEASON<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/a>

beautiful ugly lemons - photo Alison Drover<\/p><\/div>Time to celebrate citrus\u202d \u202c\u2013 make marmalade,\u202d \u202ccompote and try candied fruits.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Soup making time so that you can snuggle up earlier at night.<\/p>\n

 <\/p>\n

FRUIT<\/strong><\/span><\/p>\n

Bananas, Carambola, Chestnuts, Custard apples, Fuji apples, Grapefruit, Kiwifruit<\/p>\n

Lemons, Limes, Mandarins, Nashi, Navel oranges, Packham pears, Panama passionfruit<\/p>\n

Pears, Persimmons, Pink lady apples, Quinces,<\/p>\n

Red delicious apples, Rhubarb, Ruby red grapefruit<\/p>\n

 <\/p>\n

VEGETABLES<\/strong><\/span><\/p>\n

Baby fennel, Baby red capsicums, Beetroot, Broccoli, Brown onions, Brussels sprouts<\/p>\n

Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chinese greens<\/p>\n

Dutch carrots, English spinach, Fennel, Gai lan\u202d (\u202cChinese broccoli\u202d)<\/p>\n

Garlic, Ginger, Jerusalem artichokes, Kumara or sweet potatoes, Leeks<\/p>\n

Parsnips, Potatoes, Pumpkin, Rosemary, Sage, Silverbeet, Spinach, Witlof<\/p>\n

 <\/p>\n

A tale of winter\u202d \u202c – Miss July\u202d\u2019\u202cs Oxtail Warmer<\/strong><\/span><\/p>\n


\n<\/strong><\/span><\/p>\n

\"\"<\/a>

Miss July, blue with cold but fearlessly collecting ingredients<\/p><\/div>\n

Enough for\u202d \u202c2\u202d \u202cbut make more for the freezer<\/p>\n

 <\/p>\n

an oxtail\u202d \u202c-\u202d \u202ccut into joints<\/p>\n

flour\u202d \u202c-\u202d \u202ca little for dusting the oxtail<\/p>\n

cayenne pepper<\/p>\n

ground black pepper<\/p>\n

salt<\/p>\n

butter\u202d \u202c-\u202d \u202cthick slice<\/p>\n

carrots\u202d \u202c3,\u202d \u202cpeeled and roughly chopped<\/p>\n

1\u202d \u202cfennel chopped roughly\u202d (\u202coptional\u202d)<\/p>\n

onions\u202d \u202c-\u202d \u202cabout\u202d \u202c2,\u202d \u202cpeeled and roughly chopped<\/p>\n

celery\u202d \u202c-\u202d \u202ca rib or two,\u202d \u202cchopped<\/p>\n

seasonings\u202d \u202c-\u202d \u202cgarlic and bay leaves\u202d (\u202c4\u202d \u202cor\u202d \u202c5\u202d)\u202c,\u202d \u202cplus one or two from:\u202d \u202corange peel,\u202d \u202cjuniper berries,\u202d \u202cthyme<\/p>\n

tin of chopped tomatoes local please or if in season fresh tomtaoes<\/p>\n

a bottle of strong red wine\u202d (\u202clike an Aussie shiraz\u202d)<\/p>\n

 <\/p>\n

-Preheat oven to\u202d \u202c160C.\u202d \u202cTrim the meat of fat and toss each joint into flour that you have seasoned with the cayenne,\u202d \u202cmustard powder and ground black pepper.<\/p>\n

-Melt the butter in a roasting tin and seal the meat.\u202d \u202cTurn each piece as it colours,\u202d \u202cthen add the carrots,\u202d \u202conions,\u202d \u202ccelery and some chopped garlic and let them colour a little,\u202d \u202cin the rapidly disappearing butter.<\/p>\n

-Add the bay leaves,\u202d \u202cthen pour over the wine and tinned tomatoes,\u202d \u202cand add in any extra seasonings\u202d \u202c-\u202d \u202ca few strips of orange peel,\u202d \u202c8\u202d \u202cor\u202d \u202c10\u202d \u202cjuniper berries,\u202d \u202cor a few sprigs of thyme.<\/p>\n

-Bring to the boil,\u202d \u202ccover with oiled greaseproof paper and place in the oven for an hour.\u202d \u202cAfter an hour the meat will be brown\u202d; \u202cthen turn the meat over and leave for a further hour.\u202d \u202cThe sauce will have reduced and become intensely flavoured\u202d; \u202cthere will not be a great deal of it,\u202d \u202cespecially if you haven’t added the tinned tomatoes,\u202d \u202cbut it will be strong and sticky.\u202d \u202cWith the tomatoes,\u202d \u202cthere will be more sauce with less intensity of flavour,\u202d \u202cbut also extremely tasty.<\/p>\n

-Serve\u202d \u202cwith mashed potato,\u202d \u202ccrushed tinned cannellini beans,\u202d \u202cor mashed root vegetables.<\/p>\n

 <\/p>\n

Miss July has some free cooking classes coming up, all ages these ones, through the Byron Community College and the<\/p>\n

Love Food Hate Waste\u202d \u202ccampaign, details here<\/a>.<\/p>\n

 <\/p>\n

by Alison Drover<\/a>.<\/p>\n

 <\/p>\n

BELLY BULLETIN<\/strong><\/span><\/p>\n

– In Byron Bay, the YAC<\/a> this Thursday July 5 is having a fundraiser with non-alcoholic gluhwein & other goodies, music,performances. It goes to support their work with young people, starts at 5.30 pm. There’s also a 1 day barista course for young people on July 17.<\/p>\n

In Sydney, Michael Pollan, author of “The omnivore’s dilemma” & “in defence of food” , will be speaking at the Opera House on July 10. He is one of the people changing the way we think about food through his journalism. Someone please get him to this area.\u00a0 Info here<\/a><\/p>\n

& in Coorabell, at the hall, Argentinian chef Francisco Smoje will be hosting 3 pop up dinners, starting Sunday July 15. What’s a pop up dinner and who is Francisco? Tune in to belly on the 23rd of July to find out. Or check out his site<\/a>.<\/p>\n

 <\/p>\n

MUSIC<\/strong><\/span><\/p>\n

 <\/p>\n

I wrote a novel, by The trouble with Templeton\u00a0 (his name is Thomas Calder, he’s from Brisbane, and who was Templeton? The bellysisters don’t know)<\/p>\n

Manana, by Bustamento, Nicky Bomba’s new band (that’s the day some of us will finally start to write a novel)<\/p>\n

The Never Seconds Song, by the totally fabulous Scottish Falsetto Sock Puppets, they wear kilts, they beat up the daleks, check em out on YouTube<\/p>\n

Motion, by Hinterlandt, another fab solo Australian artist, to finish belly for another week.<\/p>\n

 <\/p>\n

Love and chocolate covered novelists, Sister T<\/p>\n","protected":false},"excerpt":{"rendered":"

On air on Bayfm 99.9 community radio on July 2, 2012   Well maybe not the hair…or the skin.\u00a0 Though I read that buffalo hide is a popular ingredient in Bhutan.\u00a0\u00a0 Here on the North Coast of NSW we feed our minds each year with a large serve of writers, at the Byron Bay Writers […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,1],"tags":[267,266],"class_list":["post-2367","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","category-uncategorized","tag-oxtail","tag-writing"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2367"}],"version-history":[{"count":26,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions"}],"predecessor-version":[{"id":2443,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions\/2443"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2367"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}