Food Feed Blog

adrianlander:

This Australian sparkling makes Moet Chandon Brut taste like lolly water.

adrianlander:

This is incredible - Clonakilla Grenache Shiraz (Taken with Instagram at Collingwood)

adrianlander:

We are loving this Gamay Noir from DeBortoli - light + peppery = happiness (Taken with Instagram at De Bortoli Wines Yarra Valley)

adrianlander:

I have had the Felton Road Pinot in the past but this Chardonnay knocked my  socks off. Delicious!

Goats Cheese Marinade

Recipe by Tim Keenan, photography by Adrian Lander

Ingredients 
200g soft goat’s cheese
10 black peppercorns
Herbs such as thyme, rosemary or oregano.
1 garlic clove, peeled
Extra virgin olive oil

Method

Pack the goats cheese, peppercorns, herbs and garlic clove into a clean jar.  Fill the jar with the olive oil until the cheese is completely submerged, place the lid on top and into the fridge for at least 24 hours before using.

Curing and marinating black olives

 Recipe by Tim Keenan, photography by Adrian Lander

Ingredients
1kg fresh black olives
1 fresh egg
Rock salt
2 ltrs water
4 small chillies
4 garlic cloves
Herbs such as rosemary, thyme  or oregano
Extra virgin olive oil

Method

In a large container combine the water and enough salt until a fresh egg will float.  

Using a small sharp knife cut a slit in each olive then add to the salt water.  Use a plate to keep the olives immersed under water and cover with a clean cloth.  Each day from 5 until up to 10 days taste the olives, the olives are ready for marinating when the bitterness is at an acceptable level.

Drain the olives in a sieve removing as much liquid as possible then pack into clean jars with the garlic, chilli and herbs.  Cover with olive oil and seal.  Turn the jars upside down weekly to allow the flavours disperse evenly.

Ready to eat after 2 days.

Buttermilk Pancakes with Whipped Maple Butter

Recipe by Alison Thompson, Photography by Adrian Lander

Serves 4

Ingredients 
Maple Butter:100g unsalted butter, softened
50g maple syrup
Pinch of salt

Pancakes
120g caster sugar
½ tsp bi carb soda
300g SR Flour
600ml buttermilk
2 eggs
50g butter, for the frying pan

Method

Whipped Maple Butter: In a mixer fitted with the paddle attachment combine the butter, salt and maple syrup and whip on high speed for 5 minutes until pale and fluffy.  Transfer to an airtight container and chill until ready to serve. 

Pancakes: Combine the dry ingredients in a mixing bowl, add the buttermilk and eggs and mix well using a whisk. Cook ½ cup of the batter at a time in hot buttered frying pan, when bubbles surface and the pancake begins to set turn over and cook for a further couple of minutes until golden.  Serve hot with the whipped maple butter, grilled banana and bacon.

Polenta, Olive and Rosemary Bread

Recipe by Alison Thompson, photography by Adrian Lander

Makes 2 loaves

Ingredients 
250ml milk
60g fine polenta
10g fresh yeast or 5g dry yeast
170ml warm water
500g plain flour
2 teaspoons salt
3 teaspoons caster sugar
2 tbs fresh rosemary, chopped
100g green olives, pitted and halved
60g fine polenta, extra

Method

In a small saucepan heat the milk until simmering, whisk in the polenta and stir over a low heat for 2 minutes until boiling and thick.  Transfer to a bowl and press cling film onto the surface of the polenta to prevent a skin from forming.  Cool to room temperature.

In the bowl of an electric mixer combine the yeast and water, stir to dissolve.  Add the flour, salt, sugar and polenta mix to the bowl and with the dough hook attachment mix on low speed for 10 minutes until smooth and elastic.  Add the rosemary and olives and mix until evenly dispersed through the dough. 

Remove the dough hook from the bowl and cover with cling film.  Prove in a warm place for 1 1/2 hours until doubled in size. 

Knock back the dough and on a floured work surface and divide into 2 pieces.  Shape into 2 loaves and roll in the extra polenta.  Using a sharp knife cut slices in the top of the loaves.  Place the loaves onto a greased baking tray.  Prove in a warm place for 1 to 1/2 hours until risen again.

Preheat the oven to 180 C and bake the loaves for 40 minutes until golden and they sound hollow when tapped on the base.  Cool on a wire rack.