{"id":2790,"date":"2012-10-15T10:22:29","date_gmt":"2012-10-15T00:22:29","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2790"},"modified":"2012-10-16T17:59:13","modified_gmt":"2012-10-16T07:59:13","slug":"go-north-go-cheese","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=2790","title":{"rendered":"go North, go cheese"},"content":{"rendered":"
\"\"<\/a>

Spring is here and so is lovely rich spring milk and lots of excessively cute baby animals. Last week hungry kids of the goat kind tried to eat my trousers. And my buttons, and my shoelaces. Yes I was wearing them all at the time.<\/p><\/div>\n

 <\/p>\n

\"\"<\/a>

glamour goats<\/p><\/div>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Belly is heading just a wee bit to the North of Byron Bay this Monday to find out about all the fab food events that are taking over Burringbar, and other deliciousness in the Tweed Shire.\u00a0 Our guide is cheesemaker Debra Allard<\/strong>, who many of us remember fondly and miss greatly from her days with Tweed Valley Whey.\u00a0 As of course we miss the ricotta and haloumi and keffir and the little camembert types and… yes stop now before it becomes too painful.\u00a0 She is no longer making cheese to sell, instead she is teaching many many people how to make cheese, yoghurt, and many other good dairy things at home.<\/p>\n

Debbie is also helping to support Burringbar Hall, one of the many beautiful old ‘School of Arts’ buildings that have managed to survive in our villages and need lots of tlc.\u00a0 And there ain’t no better way to do that than to hold a whole series of great cooking classes!<\/p>\n

\"\"<\/a>

This is the butter Deb brought to belly. It's ready when the solid butter separates from the liquid buttermik. <\/p><\/div>\n

We learned how to make butter today on the show.\u00a0 Buy pure cream, put it into a\u00a0 jar with a nice tight lid and shake shake shake.\u00a0 It is a perfectly balanced circle of life – you exercise, use up calories, then put lots of them back on when you drain off the liquid part (buttermilk, use in your baking) and spread the leftover solid butter on your bread.\u00a0 You can rinse the butter in water before using the butter or just make sure you use the butter within a few days.\u00a0 Debbie thinks people are learning cheese making as part of a drive to rediscover lost artisan skills, but butter making sounds like a lost home skill.\u00a0\u00a0 Sister Rasela remembers her grandfather making butter in his rocking chair, it was his designated job.\u00a0 And Nicky (bayfm Friday morning presenter), remembers churning butter at primary school.<\/p>\n

It certainly seems like a great way to exercise and have an instant reward.<\/p>\n

 <\/p>\n

\"\"<\/a>

Debbie with Annie the calf<\/p><\/div>\n

 <\/p>\n

CHEESY STUFF<\/p>\n

Debra Allard has a lot of information and photos on the Cheeses Loves You<\/a> Facebook page.\u00a0 Have a look even if you aren’t into Facebook – but are into cheese!<\/p>\n

Link <\/a>to an article about Deb on rabbit radio ( a Gold Coast progressive (their word) online\u00a0 radio station – yes I had never heard of it either, but there’s good stuff there, and 2 whole weekly food shows).<\/p>\n

Direct link<\/a> to step by step making mozzarella pictures.\u00a0 Thank you for filling our fridge at bayfm with what looks just like urine specimens but apparently is hard to get liquid non-animal rennet Deb – those lucky winners of the mozzarella making magic please please pick them up soon.<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a>

stretching the mozzarella<\/p><\/div>\n

 <\/p>\n

Burringbar Hall October Cooking Classes and Food Appreciation Courses <\/strong><\/span><\/p>\n

 <\/p>\n

(This course information comes from the organisers)<\/p>\n

The Burringbar Hall is offering the ultimate experience of being able to share the artisan techniques of the experts in their field. The classes being run will use as much local produce as possible to showcase the region and applaud the efforts of the local farmers and embrace the regions Farmers Markets.\u00a0 In the past the hall has run farmers feasts to showcase local produce and now it\u2019s time to make it yourself. The classes are small and intimate so hands on learning will be essential.\u00a0 The classes are also being run to showcase the beautiful Burringbar Hall which is well equipped to cater to all events, whether a small boutique cooking class or a wedding for over 100 guests. A fee for the classes is being charged to hire the hall and pay for another 2 months of insurance. Maybe we could use the money raised in October to fix the holes a resident possum has made in the pressed tin ceiling!<\/p>\n

For bookings contact Debra Allard on 0404 812 011 or email drallard@bigpond.com<\/p>\n

 <\/p>\n

Faith Newham\u00a0 Friday 19th October 9am \u2013 5pm\u00a0 All things bread and baking <\/strong>Cost $120<\/p>\n

Faith Newham, after moving up from Melbourne over 30 years ago\u00a0 ran the Whian Whian Pottery Restaurant for 20 years. Faith was a regular at Byron Farmers Markets and now is enjoying baking sourdough bread and pastries for the customers at the Lismore Organic Farmers Markets. Faith is also branching out into teaching her much sought after artisan trade from start to finish. This specialised sourdough bread is made from a natural leaven in the true traditional style.\u00a0 Cost includes all ingredients, morning tea and lunch<\/p>\n

 <\/p>\n

Grayle Harlequin\u00a0 Sunday October 21st 10am \u2013 2pm\u00a0 Find out how chocolate IS a health benefit!<\/strong> Cost $45 per person<\/p>\n

Grayle will explain the benefits of chocolate, not just any chocolate but raw and certified organic cocoa. She has products that take chocolate right back to the raw bean itself. Many of the products being sampled on the day are gluten free, dairy free, egg free, nut free.Grayle\u2019s educational workshop has been created for people to participate in and learn about the energy, history, nutritional benefits and taste of real good quality chocolate.<\/p>\n

Web site www.soulfirecocoagenesis.com\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Facebook www.facebook.com\/soulfirecocoagenesis<\/p>\n

 <\/p>\n

Debra Allard\u00a0 Cheeses Loves You<\/strong> Cost $140<\/p>\n

Friday 12th October 9am \u2013 3pm and Sunday 28th October 9am \u2013 3pm<\/p>\n

What could be better than spending a full day making your own haloumi, whey ricotta, 30 minute mozzarella and butter in a jar?<\/p>\n

Debra has been a Cheesemaker commercially for 4 years and is now making the best cheeses at home with small quantities of locally sourced pasteurised milk and a small wine fridge (to mature the cheese and to keep the wine cool!)\u00a0 Debra teaches you the basic cheese making steps that can be used at home to make an array of cheeses that will impress friends and family. Be amazed when milk turns to curd then cheese right in front of your eyes. You will have your own work station, make your own cheeses and be able to take it all home and share with friends and family at the end of the day.\u00a0 The cost includes all ingredients, morning tea and farmers market inspired lunch.<\/p>\n

facebook http:\/\/www.facebook.com\/CheeseMakingClasses .<\/p>\n

 <\/p>\n

Roberto Constanzo<\/strong> Saturday 27th October 10am \u2013 2pm\u00a0 Cost $120<\/p>\n

Roberto is a delight to watch in the portable kitchen at the farmers market.\u00a0 Robert and his sisters have so much experience in the kitchen having been brought up in a Sicilian family of food producers who have always value added their own home grown and local produce. Roberto has been cooking all over the world, even a two and a half year stint at the famous River Caf\u00e9 in London. Roberto will share his vast culinary knowledge using all local produce at the Burringbar Hall.\u00a0 Cost includes all ingredients and a long lunch of all the food you have cooked on the day.<\/p>\n

Web site http:\/\/www.thenomadickitchen.com.au\/<\/p>\n

 <\/p>\n

Elodie Attrazic\u00a0\u00a0 Tuesday 30th October 10am \u2013 3pm\u00a0\u00a0\u00a0 French inspired High Tea<\/strong> Cost $120<\/p>\n

Elodie trained and worked in restaurants for more than 10 years in her native France. Elodie is now residing in Kingscliff and a regular on Rabbit Radio sharing her knowledge of all things French.\u00a0 Learn how to make an array of cakes and desserts with the expert. At the end of the day enjoy the delicious treats you have made with a high tea of local Madura teas there maybe even a glass of bubbly or two. You will also be taking home an array of goodies to share with family and friends.<\/p>\n

Web site http:\/\/thefrenchcookup.blogspot.com.au\/\u00a0\u00a0\u00a0 Facebook http:\/\/www.facebook.com\/TheFrenchCookUp<\/p>\n

 <\/p>\n

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

In a tree near you, if you are lucky, as many are being removed (too messy, hungry birds, purple spotted washing on the line), lovely juicy plump mulberries.\u00a0 I had the most gorgeous little tarts made by Eric, a lovely new friend who’d be worth keeping around just for his pastry skills even if he was horrible.\u00a0 Which he isn’t.\u00a0 He baked some light small tartlets, let them cool down.\u00a0 At the last minute before serving filled them with fresh goat’s curd (very easy to make at home, or buy it) mixed with creme fraiche.\u00a0 Then topped them with 3-4 mulberries, whole, cooked in a little syrup I think.\u00a0 I think I stopped at 3 tarts only because the plate was empty.\u00a0 Of course you can use other fruit, strawberries and blueberries are great right now, and\u00a0 your favourite type of pastry, but try the mix of curd and creme fraiche.\u00a0 It is rich but light, and really doesn’t need sweetening – the fruit has enough sweetness.<\/p>\n

 <\/p>\n

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

 <\/p>\n

For more learning, in two of the best food gardens I have ever visited, think about visiting Seed\u00a0 Savers or the Mullumbimby community garden this weekend.<\/p>\n

\"\"<\/a>

Jude & Michel Fanton bond with some funny vegetables<\/p><\/div>\n

 <\/p>\n

To celebrate International Seed Freedom Fortnight of Action, Seed Savers is holding an Open Garden Day on Sunday 21st Oct<\/strong>.<\/p>\n

We shall start early as the garden is nicest then, 8am and finish early too, 3pm.\u00a0 Tours every half hour (on the hour and on the half-hour) with Michel or Jude Fanton.\u00a0 Demonstrations of growing and making your own curry powder\/paste ingredients, perennial vegetables, seed collecting, self-seeding plants, and root crop staples.\u00a0 See seven types of clumping bamboo, some with delectable shoots.\u00a0 Herbal teas (we are a teabag-free zone) from the garden – lemon verbena, lemon balm, lemongrass, mint and lemon myrtle.\u00a0 Chickens and mulberries as companions.\u00a0 Orchard planted in themes of continent-of-origin.\u00a0 All designed on Permaculture principles, to enhance ventilation, shade in summer, light in winter, nutrient cycling and water harvesting.<\/p>\n

Cost is $5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 13 Old Bangalow Road, Byron Bay.<\/p>\n

Love to see you here!\u00a0\u00a0 Best wishes, Jude Fanton<\/p>\n

 <\/p>\n

Hi Tess and Belly crew,<\/p>\n

I’m putting on a workshop called Wild Feast<\/strong> a mix of eating fresh from the garden, edible weeds, wild ferments, bush tukka and herbal elixirs.<\/p>\n

Cooking Workshop 20th – 21st October (Sat\/Sun), 10am-3pm,\u00a0 Mullumbimby Community Gardens<\/p>\n

Wild Feast is a weekend cooking, eating and celebration using produce directly harvested from the garden and forest.\u00a0\u00a0 Andrew Carter and Bunya Halasz\u00a0 share their passion for local, fresh, organic seasonal abundance and sustainable cooking techniques. Learn the art of eating in the Here and Now.\u00a0 The workshop is based around harvesting then preparing two lunch-time feasts including:<\/p>\n

\u2022 weed pie cooked in the cob oven and made from edible weeds ; \u2022 a\u00a0 spicy laksa soup\u00a0 and banana bell curry\u00a0 featuring locally grown spices;\u00a0 fermented foods like sauerkraut and Taro Poi – to increase the nutrition and digestibility of your meals.<\/p>\n

\u2022bush tukka chai\u00a0\u00a0 \u2022delicious teas with fresh spices and tumeric – a prolifically growing *superfood* prized in medicine as an anti fungal, antibacterial, anti-inflammatory elixir.<\/p>\n

*Cost*- $100.00 (Concession $90.00). Additonal materials cost of $15.<\/p>\n

Bookings – www.byroncollege.org.au\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Enquiries 02 6684 3374<\/p>\n

Cheers, Andrew<\/p>\n

This workshop is part of the sustainable living series put on by Byron College, which are usually really useful and good value (that’s where the bellysisters learned to compost!\u00a0 A major life skill these days.)<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Edible Quote<\/strong><\/span> \u201cIf you’re afraid of butter, as many people are nowadays, just put in cream!\u201d\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Julia Child<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

 <\/p>\n

Club des Belugas – skip to the bip<\/p>\n

Yusuf (Cat Stevens) – days of the old school yard<\/p>\n

Claudia Allard – ‘stay’ – unreleased lovely song composed and sung by Claudia & recorded at her school.\u00a0 Claudia is happy to share her song with you if you would like to listen to the audio link below.<\/p>\n

Claudia Allard – ‘stay’<\/a><\/p>\n

 <\/p>\n

Caravan – from the Chocolat soundtrack<\/p>\n

Gurrumul & Blue King Brown – Gatu Mawula revisited<\/p>\n

 <\/p>\n

love and cheese & chocolate (I tried to write chocolate coated cheese but my fingers refused)<\/p>\n

Sister Tess<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

                        Belly is heading just a wee bit to the North of Byron Bay this Monday to find out about all the fab food events that are taking over Burringbar, and other deliciousness in the Tweed Shire.\u00a0 Our guide is cheesemaker Debra Allard, who […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[292,51,291],"class_list":["post-2790","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-butter","tag-cheese","tag-cheesemaking"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2790","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=2790"}],"version-history":[{"count":33,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2790\/revisions"}],"predecessor-version":[{"id":2793,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2790\/revisions\/2793"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2790"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}