I just love watching the pan as the marinara sauce bubbles away and I can hear the pipis and mussels popping open.

Ingredients:

• 1 red onion, finely diced
• 2 garlic cloves, finely diced
• 2 Tbsp Pukara Estate Pepper Extra Virgin Olive Oil
• 1 Tbsp Pukara Estate Fig Balsamic Vinegar
• 1 x 410g can of Ardmona Duo tomatoes and paste
• 1 heaped Tsp Pukara Estate Charcoal and Olive Smoked Salt Flakes
• 300g of cleaned fresh mixed seafood of your preference, I used:
  • Pipis
  • Prawns
  • Mussels
  • Baby Octopus
  • Calamari rings
  NOTE: When choosing your seafood clean all shellfish properly and have your seafood portions cut to similar sizes.
• 2 Coriander stalks, leaves separated and stalks finely chopped
• 1/4 cup Galliano Black Sambuca
• 1/4 cup water
• Your choice of fresh or raw pasta, enough for two, cooked and drained

Serves 2

Directions:

1. Bring a large, heavy-based frypan to medium heat and add the Pukara Estate Pepper Extra Virgin Olive Oil onion and garlic stirring until slightly browned.
2. Add Pukara Estate Fig Balsamic Vinegar and stir through for about 10 seconds.
3. Add Sambuca and stir for 30 seconds to allow it to evaporate a little.
4. Add the tomatoes and paste and water and bring to the boil.
5. Reduce pan to low-medium heat, add seafood, coriander stalks and Pukara Estate Charcoal and Olive Smoked Salt Flakes and gently stir through. When mussels have all popped open then you know the seafood is cooked. This should take about 8-10 mintues.
6. Add in your cooked pasta and serve immediately in deep bowls with some coriander on top to garnish.

Greek Lamb Roast using Pukara Estate Pomegranate Flavoured Balsamic Vinegar, Pukara Estate Herb Flavoured Olive Oil and Lemon Olive Oil.

Ingredients:

1.5kg Deboned shoulder or leg of Lamb
8 sprigs Rosemary
Handful of chopped mint
1/2 cup Pukara Estate Pomegranate Flavoured Balsamic Vinegar
1/4 cup Pukara Estate Herb Flavoured Olive Oil
Salt and Pepper

Directions:
Pre-heat oven to 200°C.
Lay the de-boned shoulder out on a heavy baking dish. Cover with herb olive oil, Pomegranate Balsamic Vinegar, salt, pepper and herbs. Massage into meat, roll up and tie with kitchen string. Roast for 45mins- 1 hour depending on how well you like it cooked. Remove from oven and rest for 10 minutes before carving.

Serve with lemon roast potatoes. Simply cover potatoes with Pukara Estate Lemon flavoured Olive Oil, salt and pepper and roast along side the meat.

Recipe provided by Pukara Estate.

Ingredients:

DRESSING

• 3/4 cup Pukara Estate Herb Extra Virgin Olive Oil
• 1/4 cup Pukara Estate Fig Flavoured Balsamic Vinegar
• 1/4 teaspoon Dijon mustard
• 1 teaspoon of Pukara Estate Pepper and Olive Smoked Salt Flakes

SALAD 

• 5 cups fresh rocket
• 1/4 cup pine nuts
• 1 mandarin cut into segments, remove all white pith
• 1/2 small red onion, thinly sliced

Directions:

SALAD

1. Wash and dry rocket and place in a large serving bowl.
2. Toast pine nuts in a small nonstick pan over medium heat.
3. Remove from heat when golden brown and add to rocket.
4. Add mandarin slices and onion.

DRESSING

1. In a small bowl, whisk olive oil, vinegar and mustard until smooth.
2. Blend in salt and pepper and pour over salad.
3. Toss and enjoy!

the super green (and sometimes purple) leafy vegetable!

Did you know?

Kale has four times the vitamin C as an equal weight of oranges or limes.

I had heard snippets about Kale in various food circles and it wasn’t until I saw some at my local fruit + veg shop that I learnt just how wonderful it is.

When I enquired about the vegetable looking so pretty in the wicker basket by the checkout, the very healthy looking young lady behind the counter lit up and started preaching to me about this super green leaf. ‘We have many customers coming in weekly to stock up on fresh Kale who are cancer sufferers, they juice it, eat it raw in salads and even pop it in stir-fry’s, it’ s so versatile, tastes great and the health benefits are amazing’. Well, I was instantly sold by her Kale sermon and promptly picked a bunch to pop through the checkout.

The A,B,Cs: Kale is a member of the ‘cruciferous vegetables’ aka the cabbage family and contains high levels of vitamin A – a great infection fighter! It’s high in folate, a very important B vitamin which can help prevent a myriad of ailments including stroke, obesity, Alzheimer’s, depression and the big C, Cancer. Vitamin K for Kale is packed into this leaf that dramatically reduces blood clotting. Kale is also a rich source of glucosinolates and research conducted by the Angiogenesis Foundation in Massachusetts suggests that Kale may be effective in blocking angiogenesis, making it much harder for cancer cells to grow and multiply in the body. So it’s no wonder the patrons of my local fruit + veg shop are lining up for their weekly dose of Kale.

Cooking methods can dramatically influence the amounts of glucosinolates available for the body to absorb. To retain these big C fighting vitamins here’s a few tips care of eattodefeatcancer.org: Boiling dramatically decreases amounts of these compounds, while stir-frying retains most of them. Chopping and shredding also diminishes glucosinolates, so vegetables should be prepared quickly once chopped or shredded and consumed promptly.

So, what we really all want to know is, how does it taste? I think it’s delightfully nutty and has a lovely crunch. To me it’s like a combination between the taste of broccoli, cabbage and spinach all rolled into one and I really enjoy munching on it in salads. It also keeps really well in the crisper, not that it ever lasts more than a couple of days in my house!

After a little recipe hunting on the web, I discovered you can even make your own ‘Kale Chips’ by baking or dehydrating them making a crispy, melt-in-your-mouth texture. Move over potato chips, I’ve just found a super healthy guilt-free chip to replace you!

References:

http://www.eattodefeatcancer.org a wonderful resource for cancer fighting foods, recipes and the research to back them up. You have to register to access their information but it’s quick, painless and the information, tips and recipes are brilliant.

http://www.gnclivewell.com.au/health-knowledge-details.asp?id=226&t=Kale

http://theveggiemama.com/2012/10/kale-chips/

http://en.wikipedia.org/wiki/Kale

Ingredients:

DRESSING

• 3/4 cup of pumpkin seeds (pepitas)
• 1 cup fresh coriander (cilantro) leaves
• 3/4 cup of your favourite Pukara Estate whole-egg mayonnaise
• 3/4 cup Pukara Estate Herb Extra Virgin Olive Oil
• 1 can (110g) diced green chillies, well drained or fresh green chillies if in season
• 1/4 cup Pukara Estate Red Wine Liqueur Vinegar
• 1/4 cup crumbled feta cheese
• 1 clove of garlic, crushed
• 1/2 teaspoon of Pukara Estate Pepper and Olive Smoked Salt Flakes

SALAD 

• 1 large head romaine or red romaine lettuce or 6 kale leaves, washed
• 1 1/2 cups of seasoned croutons (or lightly toast your own cubed sour dough or bâtard pieces until lightly browned)
• 1/2 cup crumbled feta cheese

Directions:

DRESSING

1. Toast the pumpkin seeds in a dry skillet over medium heat until lightly browned. Set aside 1/2 cup.
2. Combine the remaining 1/4 cup seeds in a blender or food processor with all the other dressing ingredients, and process until coarsely chopped.
3. Chill for at least 1 hour to allow the flavours to blend. Store in a glass container.

1. In a salad bowl, combine all the ingredients for the salad with the 1/2 cup of toasted pumpkin seeds reserved from the dressing.
2. Toss the salad with the dressing and serve immediately . Serves 8.

After we dumped our luggage at our inner city hotel we immediately started our hunt for the best dumplings in town. On recommendation from a good foodie friend we ventured towards Din Tai Fung at World Square. http://www.dintaifung.com.au Even though we arrived just before the midday rush we still had to wait outside for a table. I was mesmerized by the busy chefs in white cloaks and masks behind the glass wall pumping out dozens of freshly made dumplings one steam basket after another. By the time we’d drooled over the menu the buzzer had sounded and our table was ready. Seated next to another hungry couple we awaited our largely anticipated dumpling delivery to our table. Within a few short moments the first steam basket arrived with the neatest dumplings I’d even seen which smelt divine. I popped the pork dumpling in my mouth and to my delight a shot of hot liquid broth burst into my mouth after the first bite. Needless to say we devoured the basket of 6 dumplings very quickly. We also enjoyed a gorgeous prawn and pork dumpling soup, pork and vegetable dumplings and a variety of steamed buns all nicely washed down with a cold Asahi beer. Bellies full, we strolled out of Din Tai Fung in a state of pure dumpling happiness ready to search for a good cup of joe.

Workshop Espresso a wonderful coffee hole-in-the-wall stop. George Street, Sydney.

On George Street with a little help from the BeanHunter App on our iPhones we stumbled across a hoard of people lining up for something, what else would it be at 2:30 in the afternoon than possibly the best coffee in town. A vibrant hole in the wall called ‘Workshop Espresso’ was exchanging cash with piccolos and lattés quicker than a bookie working on Melbourne Cup day. Lovely little Italian sweets like chocolate filled lobster tails and jam donuts were also on offer for the sweet tooth. The coffee did not disappoint and the friendly service with a smile brought us back the next day for our final afternoon coffee fix before we left the city.

After an afternoon of shopping including an imperative stop at the famous ‘Haigh’s Chocolates’, http://www.haighschocolates.com.au where I purchased some of their new peppermint truffle bar and some lovely lime jelly chocolates, it was time for a drink or two and one with a view was desired. So again on good advice, we climbed up the hill and stairs in the rocks district to the rooftop bar of the ‘The Glenmore’, and what a view at the top! 180-degree city views including the Opera House and the Sydney Harbour bridge. http://www.theglenmore.com.au Funky music tanned gorgeous male and female wait staff with the sun shining and a gentle breeze we decided a jug of the Rooftop Royale was in order. With Chambord, vodka, fresh summer fruits topped with pineapple juice and lemonade it was the perfect summer afternoon rooftop sipper. The meals coming out looked fabulous too, classic pub eats with some funky items like popcorn chicken and some pretty amazing looking tacos and hotdogs, this was definitely a happening place to be. Alas we had dinner reservations so we resisted the temptation of the popcorn chicken and savored our cocktails.

The view from the rooftop bar @ Glenmore Hotel, The Rocks, Sydney.

Asian flavours + Neil Perry = amazeballs food at his über cool restaurant ‘Spice Temple’. http://www.rockpool.com/sydney/spice-temple/drink/ It was here we were told we had to go for dinner for the hippest location with unbelievable food. Our Spice Temple experience began when we entered the mystical video screen door and a candle-lit stairway lead us down into the very dark and romantic restaurant setting. Designed to share, the Spice Temple menu boasts many delectable tasting plates and share plates of Asian cuisine. We started our Asian spice journey with Fried squid with whole five spice and dark chilli paste – heavenly paired with a lovely varietal of wine we hadn’t sampled before from Oliver’s Taranga, McLaren Vale called Fiano, the new Chardonnay for Australia I’m sure – you watch! Next a bowl of the most unbelievable pork spare ribs arrived bathed in a thick sticky caramelized sauce topped with sesame seeds and crispy wok fried shallots and garlic shoots. Finger licking good doesn’t even come close to describing how good these were, if I were at home I would have licked the bowl clean for sure! We were left speechless and smiling in a pork spare rib stupor after this dish. Just when thought nothing could possibly be as good as course no. 1 or 2 our Stir fried grass fed beef fillet with wok blistered peppers and black bean arrived with a side of king abalone mushrooms, garlic stems, chives and ginger. The mushrooms were as soft as silken tofu and the beef and black bean dish superb! Mr. Perry if you are reading this, I have not eaten to this standard of food since honeymooning on the very pricy, 5-Star Hayman island 7 years ago and food has never made me speechless in a pure state of bliss before, you really do serve food in a temple – I bow and worship thee food god!

The view from O revolving restaurant and bar. Floor 48, Australia Square Tower, Sydney.

Whilst nothing could beat such a sensational meal, on our way back to our hotel from spice heaven we stopped for one last night cap 48 stories up in the air at ‘O’ the revolving bar in Australia square tower-which is actually round, go figure?! We needed to wait a fair while for a revolving window seat table but the view was worth the wait. We sipped on some very potent cocktails for over an hour whilst enjoying our 360-degree birds eye view of the city. On reflection of our day, we couldn’t be happier with our gastronomical finds within this bustling and vibrant city. Each street corner and arcade representing a different cuisine catering to all taste buds from Italian to Chinese, from Indian to Aussie pub fair with bustling bars, groovy coffee shops and some of the most amazing sweet and cake shops displaying their delightful creations. Sydney I can’t wait to come back and see, smell and taste you again, till next time, Bon appetite!

 Ingredients:

• 1 cup white sugar
•  1 cinnamon stick
•  1 vanilla pod
•  1 sheet of ready-rolled puff pastry
•  1 ripe pear
•  30g blue cheese
•  1 egg, beaten.
•  20mL Pukara Estate Fig Balsamic Vinegar

Directions:

1. Place the sugar, cinnamon & vanilla in a pot with 1L of water. Bring to the boil for 4 minutes. Meanwhile, peel the pear and slice the bottom so it stands up straight. Add the pear to the sugar syrup and reduce heat to a gentle simmer and cook for 25 minutes.
2. Once cooked remove from heat and slice thinly. Pre-heat oven to 200C degrees, grease a flat baking tray and set it aside. Slice the square of pastry in half for two servings. Roll up the edges of each piece to create a border. Brush with a beaten egg. Arrange the sliced pear over the pastry base. Evenly distribute small pieces of the blue cheese over the pear.
3. Bake for 10mins or until golden. Place the tart on a serving plate, drizzle with the Pukara Estate Fig Balsamic Vinegar and serve immediately.

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I popped down to my local cake-decorating centre and asked the gentleman behind the counter if he sold musk oil. He was so surprised to hear that I was asking for it as he thought it was an old fashioned and acquired taste not liked by many these days, especially by a twenty-something. A little puzzled by his comment I purchased the small bottle of musk essence and it wasn’t until I went to bake with it that I pondered, where does musk oil actually come from?

I was slightly horrified to learn from our friends at Wikipedia that originally the aromatic substance came from glandular secretions from animals such as the musk deer and muskrat. As most of us know, musk has also been used in perfumery since ancient times and is considered one of the most expensive animal products in the world. What I also did not know is the name musk, originated from Sanskrit muská meaning ‘testicle’ eeeeew, suddenly the thought of offering testicle flavoured cupcakes wasn’t sounding very appealing for my birthday afternoon tea.

Since obtaining the oil from deer musk requires killing the endangered animal, today the trade quantity of the natural musk is controlled by CITES but illegal poaching and trading unfortunately continues. Until the late 19th century, natural musk was used extensively in perfumery until economic and ethical motives led to the adoption of synthetic musk, which thank goodness is now used almost exclusively. The synthetic musk fragrance used in perfumery today is sometimes called ‘white musk’ commonly found in cosmetics and laundry detergents to mask the smell of the detergent chemicals but even synthetic musk has been questioned to be carcinogenic.

I was relieved to learn that natural plant based musk oil could also be obtained. Musk pods are used in traditional Chinese medicine and in Ayurveda (Ancient Indian Medicine) musk is considered a life saving drug and used in various cardiac, mental and neurological disorders—wow what a mighty substance! I went on to learn that other plant sources include the musk flower, the muskwood of the Guianas and West Indies, musk seeds.

I was so fascinated by what I learnt about the origins of musk and proceeded to whip it into my butter cream hoping that I had purchased the plant based oil and not the synthetic version and especially not the ‘real McCoy’! The taste was oh so good upon the first bite of my delectable musk butter cream cupcakes! I had a little chuckle to myself when my dog Captain came over for a very enthusiastic sniff! The topic of the origins of musk also made for wonderful party conversation over a few birthday drinks at home—you can imagine where the conversation led too…but in your imagination it will remain

References:

http://en.wikipedia.org/wiki/Musk

Rivera’s ‘fags’ lolly cigarettes, a 1980′s childhood favourite treat of mine.

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