Winter Tomato Harvest

Well here it is folks! Our winter harvest of sweet delicious Tiny Tim tomatoes from our high-rise balcony. Not many I know but three good handfuls is not to be sniffed at! Even though we've had a cooler winter than we usually have in Sydney, there have been some unseasonally warm days that gave these luscious red rubies the extra sun they needed to ripen. I was very happy with this variety even though they were not supposed to attract fruit fly and they did.

And now how to eat them?....I think we may toss them through a fresh salad or make some tomato tarte tatins.

Food Porn

Like many foodies the first thought I have when I wake up in the morning is 'What am I going to eat today?' Sadly work and time constraints often prohibit my wildest cravings such as fresh white truffles from Alba, Italy, shaved over fettuccine or 8 hour slow-cooked lamb shoulder or briny Coffin Bay oysters freshly shucked with buttered bread fingers. Even though I can't have I can still dream and that's where my favourite food mags come in. While food blogs are a great standby, nothing compares to having a glossy close-up picture of a roasted leg of baby suckling pig surrounded by cooked apples, crispy spuds and sage leaves in bed with you to run your fingers over. Hmmmmm......

My favourite food mags are -

1. Australian Gourmet Traveller
2.Vogue Entertaining and Living
3.The Sydney Morning Herald's 'Good Living' supplement
4. delicious.
5.The Sydney Morning Herald's 'Weekend Magazine' Food Column

For those who know me, desserts and sweets aren't really my thing. An occasional Kit-Kat is all I need to satisfy my sweet tooth. Hence my dessert repertoire is woeful. Why cook what you're not going to look forward to eating, I say! But my coterie of friends and family are like the majority of people who would crawl over broken glass for that last bite of chocolate cake or spoonful of creamy creme brulee! So, I am on an adventure to see if I can find a dessert to cook that makes me go all weak at the knees. Here goes..........!

ALMOND TART WITH FRANGIPANE AND VIN SANTO PRUNES - from a recipe from Ginette Falvo of Gertrude Street Enoteca in Melbourne.

(you'll need to put aside at least 3 hours to prepare this delicious tart)

Almond pastry
100g unsalted butter (at room temperature)
100g caster sugar
1 whole egg
1 egg yolk
200g plain flour
70g natural almond meal (or grind almonds yourself)
Pinch of salt

In a mixer, beat the butter and sugar until pale and free of lumps. Add egg and yolk and mix in. Combine flour, almond meal and salt then add to the bowl, combining until just incorporated and the mixture comes together to form a dough.
Transfer dough to a floured work bench and gently knead to form a smooth ball. Do not overwork the pastry. Press down to form a disc, wrap in plastic and refrigerate for 30 mins.
Grease a 24cm loose-bottomed tart tin. Roll out pastry to about 5mm thick and line tart tin. Prick the pastry with a form and refrigerate until required.

Frangipane
150g unsalted butter(at room temperature)
150g caster sugar
150g blanched almond meal
3/4 tsp vanilla extract
1 small egg
40g plain flour
In a mixer, cream the butter and sugar until light and fluffy. Mix through almond meal and vanilla. Add egg and flour and mix well until combined. Refrigerate until required.

Vin santo prunes
150g caster sugar
150ml water
25ml vin santo
250g pitted prunes
1/2 cup slivered almonds
icing sugar, for dusting
Dissolve sugar in water in a heavy saucepan over low heat. Bring to the boil without stirring. Remove from heat, add vin santo(or brandy or marsala) and stir through. Add pitted prunes and soak them in this syrup for about 20 minutes. Drain, reserving syrup.
To assemble, spread frangipane evenly over tart shell and place prunes on top, pressing lightly into frangipane mixture. Sprinkle with slivered almonds and bake at 160 degrees from 35-55 minutes, until golden brown and set. Allow to cool in tin, dust with icing sugar and serve drizzled with vin snato syrup and whipped cream.


VERDICT: A sublime tart with wonderful texture and flavour - particularly the prunes. A winner at anyone's dinner party. Does it come close to white Alba truffles? Almost. 7/10

A Must Visit : Seamstress Bar and Restaurant, Melbourne

How I ended up at this ooohhhh-soooooo cool bar and eatery in Melbourne I'm not so sure. But so glad I did. A Japanese fashion student sales assistant recommended it to me as a hidden speakeasy-style terrace serving some of the city's best cocktails and Cantonese food. The 113 Lonsdale St facade really looks like a seamstress's and the uninitiated may probably walk past without realising the seductive world that lies behind.

The night began in the basement at its Sweatshop bar where bartender Andrew from Ireland knocked up a delicious citrus infusion garnished with apricots mascerated in brandy liqueur. Finally a cocktail with complexities and subtleties not just a whack of sugar and alcohol. A brown paper bag of prawn crackers the perfect accompaniment.
Then it was up the wooden steps to the 3rd floor for dinner in a simple narrow dining space. We shared some green onion duck pancakes, slow cooked glazed lamb shanks with eggplant puree and steamed blue-eyed cod with chili and lime. The dishes were rich with flavour but we were kept waiting for our mains (the place was unusually packed for a Tuesday night) and the service was abrupt and harried. But when we stepped out onto the street into a cold Melbourne night I realised that I'd been wrapped up in a warm spicy cocoon that I can't wait to return to.

North by North-West

Justin North's hard-earned reputation as one of Australia's best young chefs may have a lot to do with his surname - he just keeps on heading in new compass directions. He makes unexpected U-Turns, reverse parks and then suddenly steps on the accelerator leaving your heart in your stomach - literally. He does suspense better than Hitchcock.

Yesterday, during the Winter Forum of his now highly-anticipated 'Producer's Lunch' at his Becasse restaurant, he showcased his growing passion for sustainable produce and the army of devoted farmers and growers who bring that food from their farmgate to our fork.

Producers featured included Kinkawooka seafood from Port Lincoln, Cornucopia poultry, Lakes Folly Chardonnay from the Hunter Valley and Redoak Organic Pale Ale - a microbrewery just up the road on Clarence St in Sydney.

There were some exquisite matchings - the coffin bay oysters with the 2007 Lakes Folly Chardonnay, the roast duck breast with a spiced ale jus and the salted caramel in the chocolate dessert with a nip of Hennessy XO Cognac. Lakes Folly's reputation is immense and sampling their '07 chardonnay was a highlight. The other unusual discovery was how drinkable the Redoak pale ale was with food.

Best of all, seated at our table was a wonderful selection of foodies and producers - Sandra and Rodney Kempe from Lakes Folly winery, food journalists Lisa and Myffy and Mr So-You-Think-You-Can-Dance Andrew Cam who elicited as many shrieks of delight as the food did!

Here's what we ate.....

Canapes: Coffin Bay Pacific oyster, sable of goats cheese, compressed melon with local proscuitto, Woodbridge smoked trout

Entree: Raviolo of scallops and prawns, shellfish vinaigrette and prawn bisque

Main: Roast duck breast and ballotine of leg with pumpkin and mandarin puree, candied ginger and spiced ale jus

This was an exquisite dish of delicately balanced flavours, set off by the spicy notes in the beer

Redoak organic pale ale

Dessert: Coffee mousse, salted caramel, chestnut Mont Blanc, chocolatte Cognac sorbet, spiced chocolate mousseline, honeycomb and cocoa dentelle with a Single Origin 'Bundja' coffee

MC Simon Marnie and Justin North through a glass of Hennessy XO Cognac

Bondi - The Dinner Party is Back in Vogue

Dinner parties are making a comeback in a BIG WAY.

As we all reassess our credit-binge lifestyles and conspicous consumption, the good old-fashioned meal around the table with friends is having a resurgence.
But a good dinner party isn't easy to do. It's not really about what you serve (although that is important). It's not really about who you invite (although balancing the mix of personalities can be fraught with danger for the novice). It's not really about the conversation (although a few stimulating debates can help any meal soar) and it's not really about getting everyone sloshed (although that helps!).
The essence of a great dinner party is the genuine warmth and hospitality of the hosts. It's instinctual and organic and learned largely from your own inherited family food experiences. Good hosts relax their guests, and most importantly have a good time themselves.

On Saturday we were invited to a dinner party in Bondi that sets the bar on all these levels.

An assortment of agents provocateur gathered around a long rustic table surrounded by artwork and books and discussed the issues of our times. Ask me now what we talked about and the details are vague. But I did stagger home with a warm outer glow from the wonderful food and wine and a warm inner glow from sharing time with people who think and care.
Is it pretty obvious I'm angling for another invite?


Salt and pepper crusted beef barbecued on the Weber

Baked new potatoes with garlic aioli

Green leaf Salad


Old-fashioned Apple Pie with vanilla ice-cream