29
French shallots
Red wine vinegar
Black pepper
Sourdough bread
Method: Chop the shallots finely, soak in a splash of red wine vinegar and season with pepper, serve on fresh soardough.
42
Juice of 3 oranges
2 tablespoons honey
Vanilla bean
Pineapple, cut into chunks
Method: Heat the orange juice, honey and vanilla bean until a syrup forms, about 10 minutes. Remove the pod and then set to one side while you thread pineapple chunks onto a metal skewer. Pour the syrup over the pineapple then chardgrill for a few minutes on each side. Serve with some vanilla honey yoghurt.
5
Assorted seafood (salmon chunks, octopus, scallops, prawns)
Dressing:
Quarter of a cup of olive oil
1 clove of garlic, finely chopped
Tablespoon of coriander seeds
Teaspoon of wholegran mustard
Fresh tarragon
Splash of lemon juice
Wooden skewers soaked in water.
Method: Combine the olive oil, garlic, coriander seeds, mustard and tarragon with a splash of lemon juice and let sit for 30 minutes.
Thread the seafood onto the skewers and cook on the barbecue or the grill, about three to four minutes on each side and drizzle with the dressing when served.
7
1kg leek, cut them lengthways, rinse with water and chop the white sections coarsely
500g potatoes, peeled and chopped
80g unsalted butter
Sprig fresh thyme
Sprig of parsley
Salt and pepper
Quarter of a cup of water
300m of cream
Fresh chives, chopped finely.
Method: Melt the butter and add the leeks and cook until soft, not browned, stir in the potatoes with the thyme and parsley and season. Add the water and let the mixture simmer for about 30 minutes. Transfer the vegetables into a food processor and blend, then transfer into a clan saucepan and add the heavy cream, whisking constantly over a low heat. Remove from heat when combined and chill for about two hours. Serve with a sprinkling of chopped chives.
0
21 January 2009
Nett Magazine
Each month, Nett’s Kick Start takes a fledgling online business and finds a panel of experts to give them a boost and some valuable advice. We got back in touch with 2008’s Kick Start participants to see if they had taken our advice and if so what the results were.
0
HI STEPHANE
Thank you so much for all your hard work on the weekend. Mum and dad had the most enjoyable evening. They thoroughly enjoyed your company, the food and the wine and have returned to Tamworth to sing your praises!
0
Steph Terrine
-600g Chicken breast fillets, trimmed
-350g Chicken thigh fillets,trimmed
-300g Chicken minced or veal or pork
-¼ teaspoon of nutmeg
-2 tablespoon of marjoram
-40g pistachios
-7 to 10 slices of middle cut bacon,rind removed or prosciutto
-Salt(sea salt),about 1 tablespoon,taste
Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.
Tip:You can use your hand.
Place slices of bacon across base in a loaf tin,
Than pack chicken mixture.
Cover terrine with foil and bake at 180C for 1 hour.
Cool terrine to room temperature,then refrigerate overnight
2
It can be very tricky…. it’s pretty much the same thing when you are getting married; you have to find the right partner.
I loved Cinderella when I was a kid, I’m still a big kid; as we said in French uh uh ummm.. I still love her…Talking about Cinderella, she found the right pair of shoes, same with wines………….pairing or matching…a huge spectrum of flavours, and fun.
I think it’s a very subjective topic; everybody’s got a different palate, most important thing, it’s what you like, this is a very individual choice. When you are at home and preparing for a dinner party, try to workout your wine first, I know sometimes it can be difficult, but eh, you can drink two bottles instead of one just in the trying, (Laugh…)
I remember when I used to work in three Michelin stars, the sommelier used to come to the chef and try to find out le marriage of wine to food. I truly believe wine is made to accompany food, when you are trying a wine, think of one dish, or one ingredient, nowadays all the globe’s drink wine. (How lucky we are!!!!!). I’ve been living in Australia for about fifteen years; to my eye Australia is a multicultural nation, there for a different approach to cooking, more creative in exploring the taste of food.
I think it is very easy to get lost but you can find some brilliant matches, I will go through with some very sexy matches in a few moments. (No, no I’m not a dating agency…)
Try to work with seasonal produce, it’s such a great feeling when you are going to your local eatery, build a good relation with your butcher, fish monger….
I do love local market; they are great to get your fresh produces, vegies and your budget too!!! You will save some money, otherwise if you don’t save,you can abuse me…Laugh…
Wine and food should be simple and fun: cease the moment and enjoy.
Especially if you are with your family and friends.
Don’t spoil it, drink it….
TIP: On your tongue you’ve got four basic tastes: Bitter (back of your tongue, sweet at the front, Salty and Acid, right and left of your tongue.
Think about the power of the dish,balance,etc
Let’s begin the fun!!!!
Nightmare Ingredient match:
They are plenty, but at present time I do have a very bad one for you, get a piece of lemon and try wine after, very yuck…It will show you, when you put something in your mouth, your taste will change.
Sexy forever,
Champagne will go well with oysters,but Muscadet 2006 Vieilles Vignes-Pierre de la Grange ( Melon) will be my pick ,tangy, fresh, as soon as you start drinking you are already on the second bottle……(Tip) :instead of using caviar or salmon roe,I will use Finger Lime, great Aussie native,if you want to learn more,have a look at tilaris blog,I can eat that all day and of course drinking all day,Sunday afternoon with good friends,family,good Jazz in the background.
A big MERCI to the 2 blokes of Hunter,Wassa and Matt for growing that fantastic native Australian product.
Call it heaven,
I’m a strong believer of the word talent on anything.Every human being’s got something to give on their own ways.Dan and Sarah-Kate Dineen are a great unique match on that topic..
Let me tell you this is Magnifique…..Maude Pinot Gris 2008 from New Zealand ( Central Otago) ,Gold and green colour,nose of green pears and spice aroma,great palate,very well balance wine,citrus pears,just call it a typical Pinot gris.Food tip Salt and pepper squid or some asian dishes will go very well.
Pinot Gris is a grey variation of Pinot Noir,origin of Pinot Gris’s from Alsace,France. And Pinot Grigio from Italia
BLACK, FIZZY,SEXY,
Yes,yes,Sparkles and Sparlers,have my word,I’m in love with that stuff,
We had an age Sparkling Rockford black shiraz,just a poetry in a glass,
Lots of complexity,with plenty of savoury fruit.
Barossa Valley’s the bed of that spiritual beverage,full bodied wine.
Very unique to the world,just try it with a Chocolate tart,great moment.
Sweet match, Good for a first date, laugh…
I love the magic of Blue cheese(Roquefort) and sweet wine, complex and very pungent flavours. We had a 2002 Monbazillac cuvee Sophie Grande maison,botrytis affected grape ,all hand picked. Cuvee Sophie is a blend of Semillon,Sauvignon Blanc and Muscadelle. Very rich and complex wine ,great acidity. I love consuming dessert wine during the day,3 0r 4 o’ clock on the sunny day….
Sparkles and Sparklers, you can have look on www.lartduvin.com.au Wine education,or wine to food matching,plenty more to come,
Share the spirits …..
Stephane Pois
0410 565 009
