{"id":1835,"date":"2011-10-31T08:19:19","date_gmt":"2011-10-30T22:19:19","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=1835"},"modified":"2011-11-01T17:48:49","modified_gmt":"2011-11-01T07:48:49","slug":"mullum-bakeoff","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=1835","title":{"rendered":"Mullum bakeoff, vegan time & cookbooks in bed"},"content":{"rendered":"

On air on Byron Bay’s Bayfm 99.9 community radio on 31.10.11<\/strong><\/p>\n

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Tara Pearson's outrageously cute fondant monkeys<\/p><\/div>\n

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Today belly was all about the Melbourne Cup of the baking world, the second annual Mullumbimby farmers market bake-off. In the studio with Sister T were Mullum and New Brighton farmers market manager, and long term delicious belly guest on all sorts of gardening and cooking topics, Judy MacDonald. And the undefeated defending champion in the sweets category, Deanna Sudmals.\u00a0\u00a0 I also managed to celebrate Melbourne cup with a little pony pot pie, think about going vegan for a month (mmm), and play part 2 of a series of excepts from the Byron Writers Festival on the joy of food books.\u00a0 More info on all that below.\u00a0 But mainly it was all about the joy of baking.\u00a0 Judy tried to tell us that there was no competitiveness involved on the day, just a friendly day of community fun, but Deanna pulled out all stops in defence of her title. She found her mother’s apron at the bottom of a drawer, channelled her and set to work with fresh in season peaches, lots of other market ingredients, including macadamias (also an ingredient in last year’s winning dish), much love and the experience acquired while keeping her lucky workmates supplied with home-baked treats. Deanna says this pastry is quite an easy one to make, but if you want to make the recipe even easier, just do the peaches with the pastry as a crumble topping, and\/or do individual ones in ramekins. I love adding nuts to pastry too, it gives texture and that great roasted nut taste.<\/p>\n

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RUSTIC PEACH PIE WITH MACADAMIA CRUMB TOPPING<\/strong> – by Deanna Sudmals<\/strong><\/span><\/p>\n

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Crust<\/strong>
\n225 g plain flour
\n1 tbsp icing sugar
\nPinch of salt
\n115g cold butter, chopped
\n3-4 tbsp ice water
\n1 egg beaten<\/p>\n

Filling<\/strong>
\n4 cups peaches (around 10-13 peaches) peeled and sliced
\n\u00be cups white sugar
\n2 tbsp plain flour
\n1 tbsp honey
\n1 tsp cinnamon
\nPinch of nutmeg
\n2 tsp fresh lemon juice<\/p>\n

Topping<\/strong>
\n\u00bd cup plain flour
\n\u00bd cup rolled oats
\n1\/3 cup packed brown sugar
\n\u00bd tsp salt
\n85 grams of unsalted butter chopped
\n1 cup macadamias roughly chopped<\/p>\n

Method<\/strong>
\nMake the Crust:
\nBlend the flour, butter, salt and icing sugar on pulse in food processor until it resembles fine crumbs.\u00a0\u00a0 Add chilled water slowly until pastry just comes together, over mixing will cause a tough pastry.\u00a0 Form into a ball and flatten into a round.\u00a0 Wrap in cling film and chill in the fridge for an hour.
\nMake the Filling:
\nPeel and slice the peaches, ( use a vegetable peeler like I did, or score the peach in an X and drop into boiling water for a few seconds to loosen the skin)
\nCombine the flour, sugar, and spices.\u00a0 Add lemon juice and honey to peaches, and then mix in dry ingredients.\u00a0 Allow to rest for half an hour.<\/p>\n

To make the Topping:
\nMix the flour, oats, sugar and salt.\u00a0 Add the butter and mix with fingertips until forms moist clumps.\u00a0 Add the nuts and mix.<\/p>\n

Assembly and Baking:
\nPreheat oven to 180 degrees
\nPut a baking tray in the oven to heat. (pie will be placed on tray to help ensure a firm crust)
\nRoll out the pastry and line a 23 cm deep pie dish with pastry.\u00a0 Crimp the edges.\u00a0 Place in fridge to chill for half an hour.\u00a0 When chilled, remove from fridge and baste inside bottom of pastry with beaten egg with a pastry brush (this helps keep the bottom firm, not soggy).\u00a0 Fill the pie with the filling and sprinkle over the crumb topping.\u00a0 Baste the visible crimped edges of pastry with remaining beaten egg.
\nCook for \u00bd hour on 180 degrees (having placed on lowest shelf in oven on top of baking sheet)
\nAfter \u00bd hour, decrease heat to 150 and cook for a further hour until topping is bubbly.\u00a0 Keep checking in last half hour to be sure not to over cook.<\/p>\n

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some winners, and judge Victoria Cosford. Deanna is the 2nd smiley person holding a certificate from the left<\/p><\/div>\n

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judges at work<\/p><\/div>\n

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Nadia de Pietramale's creative cassava cake, which draws on her Brazilian heritage<\/p><\/div>\n

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those cute monkeys on Tara Pearson's banoffee pie cupcakes, winners in the vegan\/raw food category<\/p><\/div>\n

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Maurizio Viani's market pie (foreground), savoury winner<\/p><\/div>\n

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the punters' choice! Kate Durkin's vegetable and feta tart<\/p><\/div>\n

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Margaret Rose's Macadamia and chickpea patties, vegan\/raw runners up<\/p><\/div>\n

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Winner in a very strong Young Cooks' field, Zane Smith's blueberry crumble cake<\/p><\/div>\n

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Zane Smith is a Year 11 student at Mullum High, as are Young Cooks runners up Holly and Maxine with their sweet potato brownies.\u00a0 Judy did not quite manage to take pictures of everything, as after the judging the public were allowed to taste the entries and they vaporised in seconds!<\/p>\n

I am not surprised, my mouth is literally watering uploading these pictures (several minutes have passed since my last meal).\u00a0 If you click on the pictures you should see a bigger version.\u00a0 If you would like to pass the bellysisters any of the recipes for these gorgeous cakes pies patties and muffins, please email the bellysisters: belly(at)belly(dot)net(dot)au.\u00a0 Substitute the appropriate symbols for the words in brackets (spam protection measure).<\/p>\n

Judy MacDonald also updated us on what is going on with the shire’s market policy.\u00a0 If you would like to have your say,\u00a0 she recommends you start by reading the proposed policy.\u00a0 Click here<\/a> to download a pdf of the policy from the Byron Shire site.<\/p>\n

And Judy is just back from Europe, where she says two striking food trends are the heirloom vegetables, especially tomatoes, and the emphasis on sustainable fish, with lots available at farmers markets.<\/p>\n

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EAT MY WORDS AT THE 2011 BYRON BAY WRITERS FESTIVAL – part 2
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“Eat my words, why we love food books”, was chaired by Janella Purcell, with masterchef winner Adam Liaw, restaurateur Victoria Alexander, and local food legend Belinda Jeffery, all of whom have writtten and love cookbooks. Today, the panel talks about the process of writing a cookbook, which is maybe not the peaceful process with pots pans and a notebook we may expect. First up Adam Liaw, talking about his first book, 2 Asian Kitchens. The publishing contract was part of his prize on Masterchef.<\/p>\n

These are edited audio clips, that you should be able to listen to by just clicking.<\/p>\n

Eat my Words Part 2a – audio clip<\/a><\/p>\n

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Eat my Words Part 2b – audio clip<\/a><\/p>\n

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WORLD VEGAN DAY<\/strong><\/span><\/p>\n

You might want to try giving up horsemeat, and milk , and eggs and honey and fish and all other meats and animal products, in honour of World Vegan day tomorrow. It has been going since 1994, there will be events all over Australia next weekend, although Sydney had its veggie fest yesterday. There will be lots of talks, food of course, art, even vegan speed dating. Or for something you can do from home, why not try the 30 day vegan challenge.\u00a0 This<\/a> is a\u00a0 link to the vegan challenge, which helps you out with a 30 day menu and lots of recipes and info.\u00a0 This<\/a> is\u00a0 a great list of world vegan events, from the veggie pride parade in Cape Town to the festa vegana in Barcelona, the verdurada in Sao Paolo to the Ghana Veg Soc day.\u00a0 Lots of great events for you and your loved one to attend, after you find each other at the vegan speed dating!\u00a0 Also have a look at last week’s meditation on going vegan by the very vegan, vibrant and healthy Sister Rasela, here<\/a>.<\/p>\n

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

Noma chef Rene Retzepy says that “cuisine is the edible expression of a culture”.\u00a0 I reckon farmers markets are the edible expression of a landscape.<\/p>\n

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

For more info, video links etc on the belly music, and the music of lots of shows on bayfm, check out www.bayfm.org<\/a>, and go to the individual show pages<\/p>\n

TODAY ON BELLY<\/p>\n

Come on in my kitchen, Eric Clapton<\/p>\n

Coffee flavoured kisses, Saffire, the uppity blues women<\/p>\n

Pony pot pie, the Red Hot Poker Dots<\/p>\n

Pouring milk out the window, Apricot Rail<\/p>\n

Vegan baby, Trip Poppies<\/p>\n

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Love and triple chocolate shortcrust tart, Sister T<\/p>\n

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

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