Fresh Produce Report

Murdoch Market Update

  • gherkins have started
  • white nectarines are amazing
  • chervil is scarce

Murdoch Produce has created a full Market Update for a great insight to what’s in this week

Spotlight….Tarragon

Healthy Fact
The herb is very rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex group of vitamins such as folates, pyridoxine, niacin, riboflavin, etc., that function as antioxidant as well as co-factors in metabolism.

Courtesy of nutrition-and-you.com

Did You Know?
The word “tarragon” comes from the French word “estragon” meaning “little dragon,” hence the nickname “dragon’s-wort.”

Courtesy of Fresh Herbs.com

nose to tail of fishing

written by braden white, julia paussa & stephanie jacob

We were lucky enough to meet Glen and Tracey Hill, who own and self-operate Wild Coorong Seafood in South Australia, and experience for ourselves a day in the life of a fisherman and the challenges faced within the fishing industry.

Glen Hill has been a fisherman for nearly 25 years and in business as a fisherman on the Coorong inlet for the past 10 years. His vast level of experience is evident from his rather impressive beard, but more so from his extensive knowledge of the Coorong and the fishing industry in general. Glen sets out early each morning (in order to beat the pelicans) to pull in nets from different parts of the Coorong which catch mullet, mulloway and bream. Day to day fishing can vary although Glen tries to target 5 boxes of mullet a day in a series of nets.

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Glen fishes to order, his nets are sized specifically for these fish species and the depth of the nets are also very important to the environment as it does not touch the bottom of the inlet which leaves the sediment on the Inlet floor to stay natural and enable other creatures & sea life such as crabs and reefs to their natural state. These practices make his business completely sustainable. This is very important to Glen and Tracey, who are both involved with the government as industry people trying to promote and control sustainable fishing both in the Coorong region, and across South Australia.

Over the past ten years with the Murray River being extremely low from years of drought, maintaining the ecosystem has been both difficult and extremely necessary for Glen and Tracey’s business. This has led to them becoming a voice for the industry to help the government see how sustainable their practice is. Glen also believes that over fishing is a problem on the commercial side of things so this is why he has adapted to fishing to order, where by reducing the chance of over fishing and also increase freshness for the consumer.

Whilst Glen is out on the Coorong hauling in fish, Tracey runs the processing factory for the fish – right in their backyard! The fish goes through descaling and filleting process. The local pub always has some fresh mulloway or mullet on the menu, and is very popular amongst the locals. When asked if he eats any fish from SA like snapper or tuna, Glen replied, “Why would I need to when the fish here is so good!”
Coorong wild seafood produce some snap lock frozen products that can be purchased by the consumer as a ready to go single portion packs. Glen also practices a no waste approach to fishing with all of the skeletons and guts going in to big frozen blocks that he sells to the public for bait.
The passion both Glen and Tracey have for their trade shows in the final product. After our 6am start on the Coorong with Glen pulling in nets and teaching us the tricks of the trade, we were lucky enough to enjoy fresh fish cooked on the BBQ with some lemon and foraged ice plant, and as we defrosted our hands over the grill, we were able to really appreciate the value of amazingly fresh produce.

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Wild Coorong Seafood
www.coorongwildseafood.com.au
info@coorongwildseafood.com.au

Danielle Gjestland – eat & drink insider knowledge

see where else to eat & drink around the country:
ACT, NSW, NT, QLD, SA, TAS, VIC, WA

YOUNG RESTAURATEUR / QLD

Danielle Gjestland is one of our Australian young waiter judges and past Australian young restaurateur of the year 2009 who owns Wasabi in Noosa. See where Danielle likes to go for good coffee, a relaxing meal and a great drink.


favourite coffee spots

French Sin, Noosa
great pastry!

Flamingo Café, Brisbane
super quirky

Costa Noosa, Noosa
great coffee every time


favourite casual eateries

Bare Bones Society, Jindalee
where else can you get Gourmet Traveller Chef of the year food for that price (and GREAT bacon!)

Pearl, Woolloongabba
great staff, great service. Amazing home-made cakes

Thomas Corner Eatery, Noosa – great local produce and you can catch the ferry along the river to get there


favourite restaurants

Gerards Bistro, Brisbane
Ben’s food is delicious, informed and exciting. Yum – what else can I say

Coast, Hervey Bay
great view, brilliant place to have lunch with friends sharing lots of different dishes

Urbane, Brisbane
Alejandro Cancino & Andrew Buchanan – what a team!


favourite bars

esq – the bar at Esquire, Brisbane
best place to go when dressed up for the ballet, eat delicious food and not feel out of place

The Bowery, Brisbane
it helped the standard for drinking in Brisbane

Tipplers Tap, Newstead
wings, chilli fries, beer and I can take my husband there


favourite markets

Noosa Farmers Market, Noosa
great place to find local producers

Yandina Markets, Yandina
really good selection of edible plants

Northey Street Market, Windsor QLD
you can rent your own plot of land and grow your own veg, there is an education centre for kids, you can do yoga in the middle of the market and lots or rare fruit trees


favourite interstate restaurants

Sepia, Sydney
elegant, sophisticated, purposeful, great service

Brae, Otway Hinterland VIC
unique, farm orientated, excellent beverage matches and a great drive

Oscillate Wildly, Sydney
always surprising, inventive food. For a little space it punches well above its weight and the music sounds


Fresh Produce Report

Murdoch Market Update

  • now in stock: Andean sunrise potatoes & Lychees too
  • red & green capsicums on the rise
  • tomotaoes: heirlooms cherry & large are both scarce with limited colour

Murdoch Produce has created a full Market Update for a great insight to what’s in this week

Spotlight….Dragon Fruit

Healthy Fact
The amount of vitamin C in dragon fruit is high, and because the dragon fruit is a natural fruit providing you with a rich balance of nutrients coming along with the vitamin C, you absorb the Vitamin C in dragon fruit efficiently when you eat dragon fruit as part of your fruit healthy diet.

Courtesy of NaturalFoodBenefits.com

Did You Know?
The plant is a vining terrestrial or epiphytic cactus that produces fleshy stems that can measure merely a few inches up to a whopping twenty feet long on mature plants.

Courtesy of Courtesy Specialty Produce

Jake Kellie – eat & drink insider knowledge

see where else to eat & drink around the country:
ACT, NSW, NT, QLD, SA, TAS, VIC, WA

YOUNG CHEF / VIC

Jake Kellie is our Australian young chef 2014 runner up and head chef at The Commoner in Melbourne. Find out where in Melbourne Jake goes for his favourite food and wine experiences.


favourite coffee spots

Market Lane Coffee, Melbourne
You can always go there and you’ll always get an amazing coffee

Dukes Coffee, Melbourne
being quiet fortunate to have a mate work at dukes is a bonus they always provide great coffee

Babka, Fitzroy
having babka just around the corner of The Commoner is great, this is my local coffee hang out


favourite casual eateries

Barry, Northcote
Fantastic breakfast menu always a pleasure to eat here

Stagger Lees, Fitzroy
Local cafe around from the commoner is great we get along quiet well very lovely people and doing awsome coffee/breakfast

Little Tommy Tucker, Bentleigh
Lovely venue ,great food/coffee always great to go eat here when am on the south side


favourite restaurants

The Town Mouse, Carlton
Love this place , daves philosophy on food is amazing delicate and so delicious.

Estelle, Northcote
Great place to eat on my days off when I just want to chill out , I do have a fetish for Scott’s food very tasty

The Builders Arms, Fitzroy
When I want a good pub meal I head here ,humble tasty food great beers on tap and the staff are lovely


favourite bars

Labour in Vain, Fitzroy
Great bar to hang out with couple mates quiet and good beer

Nieuw Amsterdam, Melbourne CBD
Think they have 12 beers on tap so the choice is yours , love the variation

Naked For Satan, Brunswick
The view is to die for on the rooftop over looking the north side and the city great place to take the girlfriend


favourite markets

Prahran Market, South Yarra
Always got great veg/seafood and meat, always good to head over the river to head here

Queen Victoria Markets, Melbourne CBD
Great big markets can’t go wrong here there’ve got everything

Collingwood Farmers Markets, Collingwood
Awesome place to meet boutique producers and it normally stream lines back to The commoner and we use the produce


favourite interstate restaurants

Garagistes, Hobart
This place is amazing one of my most memorable meals I’ve ever had , great concept , food is so tasty and outstanding natural/organic wine list .

Momofuku Seiobo, Sydney
Don’t mind a bit of Asian? Momofuku is outstanding, sitting at the bar you get a different dining experience, seeing all the chefs work together and produce amazing dishes it’s mind blowing

Ethos Eat Drink, Hobart
I adore the concept and atmosphere of Ethos, beautiful food and wine. Chloe and Iain are great and the provide a awesome dining experience


lamb belly, turnips, pickled onions and sheeps’ milk yoghurt

Jacob Davey was the Australian young chef of the year 2013, have a look at one of the great lamb share plates he created.

Preparation time: 45 minutes
Cooking time: 8 hours
Skills needed: moderate – hard
Serves: 4

Ingredients

  • 1 lamb belly (approximately 800 grams)
  • 1 kg duck fat
  • 400 g rock salt
  • 3 cloves garlic
  • 2 sprigs of rosemary
  • 8 baby turnips
  • 10 ml sherry vinegar
  • 20 ml olive oil
  • 4 pickling onions or small white onions
  • 4 anchovies
  • 1 bunch turnip tops
  • 200 g sheeps milk
  • 10 g vegetable ash**
  • 100ml water
  • 80 ml white wine vinegar
  • 50g sugar
  • 5 white peppercorns
  • 2 cloves
  • 5 sprigs dill
  • salt and pepper for seasoning

method: for the lamb
Blend rock salt, garlic and rosemary in food processor until combined. Place the lamb into a baking tray. Press the salt, garlic & rosemary mixture onto the lamb making sure that you cover all the surfaces. Cover and leave for 45 minutes or longer in the fridge. Rinse the mixture from the lamb and pat dry with a tea towel. Place the lamb into a clean deep baking tray with the duck fat and cook in the oven at 85 degrees C for 8 hours (overnight) or until tender.

Allow to cool slightly in the fat until able to handle being careful not to let it cool too much. When ready, remove the lamb from the fat, place on a shallow metal tray – the tray will need sides to catch any seepage from the pressing – and then place another flat metal tray ontop. Cover with gladwrap and press down with approximately 3 kg of weight which can be tins, bricks or other heavy objects. Refrigerate until firm – approximately 4 hours or overnight.

Once firm, remove from fridge, place the lamb onto a chopping board and slice into 8 x 3cm thick slices.

method: for the pickled onions
Peel the onions. In a medium saucepan combine the water, sugar, vinegar, peppercorns and dill and bring to the boil. Reduce to a simmer, add the onions and simmer for 12 minutes. Remove from heat and allow the onions to cool in the liquid. Once cool, slice into 3mm slices crossways and chargrill on one side until a golden brown. Separate the slices into individual rings and set aside The onions can be pickled and kept in the liquid up to 12 months beforehand when placed in a sterilised jar and kept in a dark, cook place

method: for the sheeps’ milk yoghurt
Place yoghurt in a cheese cloth/muslin lined fine sieve or chinois, placing over a bowl to allow the yoghurt to drain for 3 hours in the fridge. When ready, remove from the cloth, place in a bowl, add vegetable ash and season to taste. This can be made the night before

method: for the turnip and anchovy puree
Pick the turnip leaves from the stems and wash thoroughly. Blanch leaves for 4 mins in a pot of rapidly boiling water. Remove from the pot, drain well and squeeze out any excess water.
Puree with anchovies until very smooth. Season to taste and set aside. If wanting a silky smooth puree, pass through a fine sieve with a spatula

When ready to serve

method: for the baby turnips
Thoroughly clean turnips, keeping the tops attached. In a shallow pot of boiling water about 3 cm deep, boil turnips for 4 minutes ensuring that the tops remain raw. Once cooked, remove from the water and reserve.

to assemble
In a bowl, dress baby turnips with sherry vinegar, olive oil and salt. Gently heat turnip puree. In a fry pan, heat 1 tablespoon of oil and caramelise lamb belly slices on one side until golden which is approximately 4-5 minutes on a medium heat ensuring that the lamb is warmed all the way through. On each plate, spoon the puree with 2 lamb slices atop of the puree and place a turnip on each slice of lamb. Place 5 rings of pickled onion randomly on each plate.

Place a teaspoon of sheeps’ milk yoghurt mixed with the vegetable ash on each slice of lamb.

Enjoy!

a lesson in lamb

Courtesy of Rare Medium

Bbq lamb chops, steaks and cutlets…the list is endless. For such a small beast, the grilling potential of lamb is huge. Many lamb cuts – if broken down properly – can be carved and served as steaks or grilled and sliced over salads. Many of the cuts that follow can satisfy all your requirements.

Lamb cuts_1

Lamb cuts_2

Lamb cuts_3

Lamb cuts_4

turning a boyhood dream into a farming culture – pitchford produce

Written by Frank Fawkner, Bianca Welsh and Hugh Holland

From the moment we walked onto the fields of fresh produce and met Graeme and his father John, the positive family farm culture was infectious. Graeme and his father have an incredible passion and wealth of knowledge teamed with positive and sustainable practices. For us, talking to the farmer whilst tasting the freshest of produce straight from the ground was such a wonderful experience it really brought home why everyone should experience a visit like this; to truly understand what real food tastes like.

Established in 1988 at the young age of 18, Graeme Pitchford brought his boyhood dream to life in “Pitchford Produce”. Graeme had no practical experience, no market contacts and no equipment, but he had the passion, determination & dedication. His original farm now includes a nursery – where we tasted the tender baby tendrils & leaves – a test paddock to trial new produce and methods; and implementation of sustainable water saving practices and methods. His father – John – joined the business 10 years later managing accounts. Although, the day we visited, John was just as involved in the tour talking about all of the different aspects of planting, farming and picking. He’s a real character, charming everyone and obviously loves the growing side as much as the figures! Hearing from Graeme & his dad about the farm practices and the power of large supermarkets really gave us an insight into all the different business dimensions that farmers now need to explore over and above growing.

The farm produces a whopping 3500 bunches of broccolini a week – exporting to Adelaide, Sydney and Melbourne – which is helped by a sophisticated system that is in place incorporating the production of seedlings to growing, planting and harvesting. Over the past 25 years Graeme has expanded the family business to supply fresh vegetables all over Australia.

The success of this honest family run business is attributed to the key values; quality produce and supply whilst maintaining high standards of customer service. As an influential voice for the farming community, Graeme’s attitude to efficient water practices is nothing short of relentless. This helps him minimise farming costs for his 100 hectare property growing broccolini (the biggest mover), iceberg lettuce, baby gem lettuce, treviso, broccoflower, purple dutch carrots and celeriac. Another really important factor for us was not only Graeme’s farming practices but also his recognition of being involved in his community by way of contributing to strengthening the local economy through employment on the farm.

On behalf of all the young chefs, waiters and restaurateurs, we would like to extend our deepest thanks to Graeme and the Pitchford family for their warm hospitality and thorough insight into the stresses and passion given to the fine fresh produce Australia receives each day.

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pitchford produce
t: 08 8536 0140
w: www.pitchfordproduce.com.au

Fresh Produce Report

Murdoch Market Update

  • Cumquats – local are looking good
  • Wasabi flowers have finished
  • Green zucchini has gone up in price

Murdoch Produce has created a full Market Update for a great insight to what’s in this week

Spotlight….Almonds

Healthy Fact
Including 30 grams of almonds into a balanced diet has been shown to lower LDL cholesterol. This amount of almonds has also been shown to displace other snack foods, improving nutritional intake and making you feel “fuller for longer’.

Courtesy of Australian Almonds

Did You Know?
The nut we know as the almond is technically the hard-shelled fruit of the almond tree, itself a member of the prunus family. This category of stone fruit encompasses trees and shrubs that produce edible fruit like cherries, plums, peaches and nectarines.

Courtesy of Huffington Post