The best Christmas presents can’t be unwrapped…

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OzHarvest logo 2

I love Christmas. It’s my favourite time of the year.
Family, friends, presents and food.
Lots and lots of food.
Food has always been at the forefront of Christmas for me, and it’s definitely the reason why I love the festive season so damn much.

I’ve been planning my menu for weeks.
Going over the finer details in my head. Gathering ingredients, prepping dishes and fantasizing in earnest about our Christmas table spread.
There will be my Ham. There will be my Turkey. There will be Prawns. There will be my Bourbon and Pecan fruit cake.
There will be more food on our table than we could ever possibly eat, which is fine, because nothing makes me happier than a fridge full of Christmas leftovers.
December is a month for eating.
Eating like a glutton without remorse or consequence… Hello January! And tight waistband…

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However, this morning Mrs.Moo and I were invited to a Christmas event that represents love and hope, but also something so powerfully upsetting, it has compelled me to sit at my computer this afternoon, and write this post whilst counting every single one of my blessings.
This coming holiday, while my family and I are enjoying our abundant spread, then devouring the leftovers from our overflowing bounty, there are families, a lot of families, who won’t have a Christmas table.
They won’t have Ham, or Turkey, or Prawns, and they definitely won’t have cake.

We were invited to the unveiling of the Oz Harvest Tree of Goodness at the Adelaide Central Market (A.K.A… Adelaide’s Food Nirvana).
Many of the Adelaide Central Market stall holders are longtime supporters of OzHarvest.
Since June 2011, over 75,000 meals have been rescued and distributed to disadvantaged South Australian men, women and children, food that would have otherwise been discarded.
And, The Tree of Goodness is an opportunity for the Market shoppers to get on board and assist OzHarvest, and our local community.

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By purchasing a gift tag and hanging it on this modest wooden tree, you can give someone a gift more significant than any material item that could ever be wrapped.
A donation of $5.00 will cover the cost of 10 meals. 10 meals for the price of a large Soy Chai Latte.
$10.00 will buy 20 meals and, a $20.00 gift, will feed 40 hungry South Australians.

This remarkable tree was unveiled by Simon Bryant, an acclaimed South Australian chef, our Adelaide City Lord Mayor Martin Haese, Gopi Krishnan the OzHarvest National General Manager and Hayley Everus, the South Australian OzHarvest State Manager.
I’ve watched Simon for years on one of my all time favourite cooking shows, The Cook and the Chef (Yes, I’ve seen every episode).
I wanted to meet him personally and take a fangirl snapshot, but sadly didn’t for fear of seeming stalkish… Unfortunately, he’d left by the time I felt it was appropriate to accost him.
Cory’s exact words upon my return home… You snooze, you lose.

Note to Self: Grow some nads and say ‘Hi’ next time, loser.

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Australia is a seriously lucky country. Nobody will ever deny that. But, being lucky comes at a cost, and that cost of living, is high.
There are currently over 2.5 million people in Australia, below the poverty line.
There are families and individuals whom, for their own different reasons, cannot afford to eat.
Thankfully for them, there are good people out there who want to create change and give everyone access to a basic human right, food.

OzHarvest (Australia’s first food rescue initiative) was founded in 2004 by Ronni Kahn, an amazing woman who was named Australia’s Local Hero of the Year in 2010.
Ronni was instrumental in changing the existing legislation across four states regarding food donations. Now, because of this change, companies and businesses around Australia are protected and can donate quality excess food without fear of liability.
She was also recently invited to speak at this year’s Sustainable Innovation Forum in Lima, Peru as part of the global Think.Eat.Save campaign for the UNEP. A testament to the impact this amazing Australian, and her OzHarvest family have had on our World.

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Hunger is an issue, we should all consider. It’s on our First-World doorstep, not just in Third-World populations.
It’s a monster that doesn’t discriminate. Age, race, gender, it doesn’t matter. It will strike us all without mercy, because fueling your body with food is the most important function for human survival.
Without food, you will die.
Unfortunately though, visiting the shops and buying groceries, is an unobtainable luxury to a lot more Australians than you’d ever actually believe.
During the last 12 months, OzHarvest delivered over 1 million meals in Adelaide and Sydney alone.
They also deliver, direct and free of charge to community centres and charities assisting men, women and children who need their help, across Brisbane, Gold Coast, Newcastle, Canberra, Melbourne and Perth.

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Fact: Approximately 8 to 10 billion dollars of food is wasted each year in commercial and residential waste. That’s around four million tonnes of food that ends up as landfill.

Fact: Roughly one third of the food produced in the world for human consumption every year (approximately 1.3 billion tonnes) gets lost or wasted.

Fact: Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).

Fact: Australians throw out one out of every five shopping bags, which equates to every Australian household throwing out $1,036 worth of groceries each year… WTF?!!!

Fact: Australia produces enough food to feed approximately 60 million people, yet two million people still rely on food relief every year… Seriously, someone please tell me why?

Fact: Food relief agencies are not able to meet demand. Nearly 90% of agencies reported not having enough food to meet total demand. 6 in 10 agencies require at least 25% more food with almost 3 in 10 agencies requiring double the food.

Fact: One million Aussie kids still go to school without breakfast or bed without dinner each night… As a mother myself, this hurts my soul.

So dear friends, please spare a thought this Christmas and for the rest of the New Year for those in our community doing it tough.
OzHarvest and our fellow Australians need our help, so if you can, get involved.
Or, as OzHarvest like to say… Give a little Love.

Until Next week… Merry Christmas xxx

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For more information on OzHarvest’s amazing work or to get involved, please click on the following link: www.ozharvest.org
To find out more information about the Adelaide Central Markets, please click on the following link: www.adelaidecentralmarket.com.au

Factual references: http://www.ozharvest.org/what-we-do/environment-facts/

Photo Credit for OzHarvest logo: http://www.ozharvest.org

 

 

F.F… Roasted German Potato Salad

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I’m often asked what my heritage is.
For some reason, it’s widely assumed that I hail from Mediterranean shores. But, as splendid as this might have been, it’s just not the case.
I’m what you would describe as, a mongrel mix.
French, Dutch, German, English, Aussie… There’s probably more in there too, but I’ve never bothered investigating my family tree.
I grew up with a very European food culture, on both sides of my family fence.

I recall as a child, dry retching while my Dad ate Rollmops and Dutch licorice in front of me. Obviously, I’m a fan of them both now…
I remember going to Nanna and Opa’s and devouring German, French and Dutch food.
My Nanna was a fabulous cook.
The house at any gathering, would be full of my father’s ridiculously large family, and you’d barely see her, she’d be tucked away in the kitchen cooking up a feast.
She made the most delicious sauce for meat and steak. Creamy, almost like a Diane. I asked her to show me how one Christmas (yes, even as a small child, I was obsessed with food) and she happily obliged.
I have since tried, several times, to recreate it, but I can’t. I was too young, and I can’t fully remember her recipe… If any of my family have it (and are reading this), pretty please, send it my way!

Mum’s side is the same.
My mother’s family are all as obsessed about food as me. This is not an exaggeration.
Anytime we catch up, it’s all about the food.
My Grandmother was an amazing cook.
Typically British, she made Stews, Roasts and all those other delectable English comfort staples.
I think she’s the reason I’ve got such an affinity with preserves.
She had two gigantic Apricot and Fig trees in her backyard and I loved inhaling the ripe fruit straight from the low hanging branches (I also ate the dry biscuits out of her cats dinner bowl too… Hmmm always a savoury tooth, but that’s just freakin’ scary…).
Her Apricot Jam was out of this World, and I remember every Summer, she’d have pots of it bubbling away on the stove.
She taught her daughters everything she knew, and they in turn taught their daughters… And, now we’ll all teach our daughters…
I’m not someone who learnt to cook, because they grew up being fed shizen food at home.
I learnt to cook and appreciate food from the remarkably good cooks around me (them, and the food channel), and I still do.
I tend to surround myself with people who love food, because they’re always the best kind of people…

So in honour of a dish that I grew up with, and was a staple every year on our Christmas Eve table, I’m gifting you my Festive Feast recipe for Roasted German Potato salad.
This isn’t traditional (Yes, I can already hear you telling me off Dad…), but it’s delicious and it’s easy… And it’s Christmas soon, and I’m excited, and I’m nostalgic.

Until next week… xxx

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Roasted German Potato Salad
Author: 
Recipe type: lunch, dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1.5 kgs all-purpose Potatoes
  • 2 tbs Olive Oil
  • ½ cup Sour Cream
  • ½ cup Whole Egg Mayonnaise
  • 1 heaped tsp Dijon or German Mustard
  • 1 heaped tsp Wholegrain Mustard
  • 2 tbs finely chopped Flat Leaf parsley
  • 1 tbs finely chopped fresh Dill
  • 5 Large Eggs - boiled and roughly chopped
  • 6 Dill Pickles - finely chopped
  • 100gms Good quality Ham off the Bone - cut into small cubes
  • ¼ large Red Onion - very finely chopped
  • To Garnish - 1 boiled egg, A few parsley sprigs and a dill pickle sliced horizontally.
  • Salt and Pepper
Instructions
  1. Preheat your oven to 200c and line a large baking tray with baking paper.
  2. Cut each potato into eight wedges (or less if they are small) and rinse under water - do not peel the potatoes. Leave to dry slightly, then place the potatoes into a bowl with 2 tbs oil and season well with salt and pepper and toss well. Place the wedges in a single layer on the tray, skin side down (don’t add any extra oil, they don’t need it), and roast for approx. 45 minutes or until they are golden brown and crispy. You do not need to touch them once they are in the oven, just let them do their thing. Once the wedges are roasted, take them out and set them aside to cool slightly.
  3. Meanwhile, make the salad dressing by combining the sour cream, mayo and the mustards with the freshly chopped herbs. Season well and and mix well, then set aside.
  4. In a large bowl, combine the warm wedges with the rest of the salad ingredients, then add the dressing and gently mix well. Season to taste if needed, garnish with the extra parsley, pickle and chopped egg, then eat ASAP!
  5. Tip: This delicious salad is best made close to serving and is at it’s peak when it’s still warm. You can pre-prepare all the elements, then cook the wedges and assemble it later, but unfortunately it doesn’t taste nearly as good after being in the fridge.
  6. Tip: These wedges, are actually my go-to chips. I make them for my family to eat as a side dish with steak etc. You can flavour them with anything you want, and they are super healthy. Try the same process with sweet potato instead…YUMMY!!

Short and sweet, like a cup of Gelato…

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There’s no denying it, I’m definitely a savoury tooth.
I’m the type of woman who will generally forgo dessert, because I’d rather fill up on entree and main. Yes, I’d rather have a cheese plate as an end to my dinner. I prefer salt over sugar.
This said, I’ve always got room for Gelato. ALWAYS.

I adore gelato, the way flowers love the sun. It’s flowers and sunshine in a cup. It’s happiness. It’s guiltless pleasure to me.
Ever since my Italian fling to the Gelato World Tour (read all about the deliciousness here), I love it even more.
But, I’m definitely no expert. I’m just a gal, who knows what she likes and knows what tastes good. And, considering I can honestly now say that I’ve eaten the World’s best, I’ve got a pretty solid base on which to compare the gelato that enters my life from here on in.

So last Friday afternoon, when the mercury in Adelaide was topping 31°, I was on another gelato fuelled expedition. This quest though, was much, much closer to home.
I was invited to a tour of Gelista Premium Gelati’s Adelaide factory.
Look, call me ignorant, but when I first received the invitation to visit the factory, it immediately conjured up images of gigantic machines and robot procession lines. Very little human contact with the product they sell, other than typing a few codes into a keypad panel.
What I didn’t foresee was the small husband and wife team, the handmade gelato and the personalized touch in every tub (yes, they actually hand fill every, single, 125ml and 425ml container that they produce for retail sale).

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Peter Cox, a fourth generation dairy farmer, and his lovely wife, started Gelista 5 years ago because, and I quote, “Peter loves Gelati”.
They originally took over a closed down pasta factory, until 2 years ago, when they made the giant leap into their self-sufficient and sustainable digs at Ridleyton.
The Cox’s are super proud of the business they’ve created and the gelato they sell, and so they should be. Here’s why;

1. They source a large majority of their ingredients from South Australia and Australia. Yes, there are a couple of exceptions to this rule, but ones only deemed necessary to uphold the quality of their end product.
2. At least 60% of their business is supplying boutique artisan gelato to some of South Australia’s top Hotels, Restaurants and Chefs.
3. They’ve won more awards than you could poke a stick at.
4. They’ve made their way onto supermarket shelves all over South Australia, including Coles. And, they have scooping stations as far away as Kuala Lumpur.
5. They employ 15 staff, and contribute to the University of SA and Adelaide UNI internship programs as part of their company community service program.
6. Their Gelato, is simply delicious.

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While on tour around their modest, small batch factory, we were offered a chance to sample a new flavour.
I was salivating as soon as I heard the words, Adelaide Hills Cherries.
Watching Peter measure the handmade gelato base (which is pasteurised on site) and mix in the chunky, homemade cherry syrup, I was drooling.
It was almost cruel that we had to wait 6 whole minutes for the machine to stop churning before we could devour the icy delights within.

6. 5. 4. 3. 2. 1… I was counting those minutes down like a kid on Christmas Eve.

Finally, the churned gelato was set free. Billowing out of the machine like a nougat waterfall while Peter lovingly added swirls of extra cherries to the tub.
I ate 2 whole cups full.
I could’ve eaten more, but refrained. I’m not that much of a glutton…
Not many people will have the opportunity to eat fresh gelato straight from the machine like this, but I wish everyone on Earth could. It’s what I imagine Jesus would’ve eaten at his last supper, if they had electricity.

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Anyhoo, in honour of Gelista’s awesome gelato, which might I add, still tastes as delicious out of the supermarket freezer, I have created something else that I think Jesus would be down with.
My Cranberry and Pistachio Florentine Sandwich.
This is a festive little delight that would go down a treat on Christmas day (or any other day of the year… or every day of the year).
For whom wants hot pudding, when you can eat cool gelato?
And, who wants a single biscuit, when you can have a sandwich?

Until next week… xxx

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Cranberry and Pistachio Florentine Sandwich
Author: 
Recipe type: dessert, baking, nibbles
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 60gms Butter - softened
  • ⅓ cup Brown Sugar
  • 2 tsp Vanilla Extract
  • 2 tbs Plain Flour
  • ⅓ cup Dried Cranberries
  • ⅓ cup Shelled, unsalted Pistachio nuts
  • ⅓ cup Slivered Almonds
  • 100gms good quality Dark Chocolate
  • 500ml of the best quality Chocolate or Vanilla Bean Gelato you can find, I used Gelista.
Instructions
  1. Preheat your oven to 200c. Line your cookie trays with baking paper.
  2. In a bowl beat together the butter and sugar with electric beaters, until they are light and fluffy. Beat in the vanilla and flour.
  3. Stir through the cranberries and nuts, mix well.
  4. Working in small batches (there needs to be ample room for the florentines to spread) place heaped teaspoons of the mix on the sheets - I do no more than 6 per sheet.
  5. Cook the florentines for approx. 7 minutes until they have spread and are golden brown around the edges. As soon as they are out of the oven, using a knife mould the edges into even circles, then let them sit on the tray for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining mix. This recipe will make 24 biscuits.
  6. Once the florentines are all cooling on the rack, melt the chocolate (in a double boiler or in short bursts in the microwave) then drizzle or pipe evenly over the top of the florentines. Leave to cool.
  7. To make the Worlds best sandwich - Lay one florentine on your plate, top with a scoop of your desired gelato, then top with the second biscuit. Eat immediately and die from extreme, foodgasmic pleasure (you won’t literally die).
  8. Tip: If you’re having a drinks party, these will make a super fun do-it-yourself dessert for your guests. You could pair them with a do-it-yourself Champagne Spider bar using Gelista’s Mango or Lemon Sorbet.
  9. Tip: These biscuits also make an awesome homemade Xmas gift, if you’re into that sort of delicious thing.
  10. Tip: Store the cooked biscuits in your fridge, they will last for a few days… unless you eat them all immediately… which is likely.