Fresh Produce Report

Murdoch Market Update

  • Blackberries & Plums have arrived
  • Limes are sky high in price, beans & broccoli are also up
  • Broadbeans are around but the quality is average

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

Spotlight….Snow Peas

Healthy Fact
Snow Peas may help treat fatigue and sluggishness as its many vitamins and minerals, particularly iron, may help support the formation and function of the energy producing cells and systems in the body. Being a very good source of vitamin K1, snow peas are ideal for maintaining healthy bones.

Did You Know?
Snow peas are actually harvested before their seeds are mature, thus when we eat them we are actually eating unripe produce.

unadulterated & refined

Written by Chloe Proud, Mathew McNamara, Michael Cole

Jim and Lisa at Longridge Olives in Netherton, South Australia have been producing for 16 years. Their 100 acre property of rolling hills is defined by a Mediterranean climate, sandy soil with high salinity and a rainfall of 450ml/year on average. They believe this to be the ideal conditions for growing this hardy fruit tree as it mimics almost exactly the conditions in which these plants originated- sitting at 35 degrees south of the equator where the Mediterranean is 35 degrees North.

There are over 6 different species planted on their Super High Density grove, the largest of which in Australia. Most of these have been selected due to the appropriateness for the environmental conditions and for this style of planting, with the intent of yielding higher volumes of quality fruit from smaller trees – thus facilitating easier harvest. These include: Barnea, Picqual, Frantoya, Koreniki, Arbequina and Arbosana.

One of the key aspects of sustainably farming their property is accessing the underground water aquifers that run naturally from higher altitude areas down to the coast. This allows, through the process of boring, access to freshwater destined to mix with salt water in the ocean before it becomes so. It also helps regulate rising salinity levels in the earth and keeps the top soil neutralised.

We also visited Tatiara Olive processing, which Lisa and Jim own and operate out of, to watch the systems with which they take a large quantity of olives from a collective of growers and extract oil.

The fruit is first crushed, at varying rates depending on the ripeness of the harvest and a pectin-breaking enzyme is added to help break down the cell walls in order to extract more fruit. At this stage talc can be utilised to absorb any excess water to moderate consistency. The paste is then warmed and double filtered through centrefusion.

One of the most exciting parts of our visit was getting to try a number of oils extracted from different species at different times. We were amazed at how much the oils varied, which largely reinforced discussions we had with Lisa and Jim pertaining to the importance of oil blends for a consistent, versatile product.

Lisa and Jim also work intensively on the monitoring of oil quality in any olive oil sold in Australia, keeping standards of Australian produced olive oil as high as they can be and stopping inferior, competitively cheaper imported oils dominating sales. We were excited to discuss between us how we could utilise the flavour and texture subtleties of the different olives at a more advanced level in the restaurant sphere- capturing, enhancing and customising flavours and combinations to showcase such an elegant and important culinary product.

141020_producer_wine_longridge olives 2013 produce tour_2


longridge olives

www.longridgeolives.com.au
(08) 8573 6545

Aaron Starling – eat & drink insider knowledge

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

YOUNG CHEF / VIC

Melbourne chef, now Sydney resident Aaron Starling shares his favourite Melbourne haunts for fresh produce, great coffee plus eats & drinks. Originally sous chef at Bistro Guillaume in Melbourne, he moved to Sydney to help open Guillaume in Paddington.


favourite coffee spots

DRUGSTORE ESPRESSO, South Yarra

My local on the way to work, awesome coffee, they also have cold drip coffee, if you don’t feel like coffee they can make you a fresh juice they also do an great burger!

CLEMENT, South Melbourne

Great coffee, i recommend the pony blend as a long black, they also sell beans and all the gadgets so you can make good coffee at home.

TIVOLI ROAD, South Yarra

Another good local in my area, good coffee and they also make house made sodas which are great in summer, great bread and doughnuts too!

 


favourite casual eateries

TALL TIMBER, Prahan

My favourite place for breakfast in Melbourne, gets packed out on the weekends so get in early, serves good coffee and serves fresh seasonal produce i recommend the ‘pulled pork eggs benedict with apple cider hollandaise’

ACLAND STREET CANTINA, St Kilda

The best tacos in Melbourne! Great place to go for lunch and a couple of beers, also have a mexi-mart so you can buy hot sauces and dried chilli’s for home. Try the Cubano its amazing!

THE OLD BARBER SHOP, Richmond

Great little place on Church Street that does great coffee and breakfast, simple great tasting food.

 


favourite restaurants

CUMULUS INC, CBD

One of my favourite places to eat in Melbourne, good use of ingredients always busy great place to go share some food with friends.

ATTICA, Ripponlea

Once you have dined here its easy to see why its one of the best restaurants in the country! Amazing dining experience, clever use of ingredients and technique.

CHIN CHIN, CBD

I love Asian street food and this is the best place to go! The perfect balance of sweet, spicy and sour. Gets very busy at lunch and dinner and they don’t take bookings but you can always have a few drinks at the bar while you wait for your table!

 


favourite bars

BLACK PEARL, Fitzroy

Awesome cocktails, and a great place to go for drinks with friends, great atmosphere.

LILY BLACKS, CBD

A well known ‘hospo’ bar in the city, a massive selection of spirits and cocktails, great craft beers the best place to go for drinks after work.

THE EMERSON, Prahan

Great space, and the best place to go for a Sunday session in summer! Massive terrace with a cool atmosphere.


favourite markets

QUEEN VICTORIA MARKET, Melbourne

The main market for Melbourne where all chefs and foodies go for great produce, everything is there!

PRAHAN MARKET, Prahan

My local market, great butchers and fishmongers, there is a mushroom market stall when you can buy pines, slippery jacks when they are in season, and Essential Ingredient is next door!

MILK THE COW, St Kilda

The best place to buy cheese! very knowledgeable staff who know what they are talking about, you can takeaway cheese or you can sit down and enjoy it with a glass of wine or try a cheese and spirit flight!

 


favourite interstate restaurants

THREE BLUE DUCKS, Bronte, Sydney

Great place for Sunday lunch, always busy, great use of seasonal produce, good cider an awesome place for a casual lunch with friends, and the best bread in Sydney is two doors down from these guys at Iggys.

PAPI CHULO, Manly, Sydney

Great food, bbq and smoked meats, raw fresh fish located on manly wharf perfect place for lunch in summer!

BIOTA, Bowral, NSW

Amazing restaurant located in the beautiful Southern Highlands, great use of Australian ingredients that are grown on the premises and a great Australian wine list!

 


Fresh Produce Report

Murdoch Market Update

  • Arrivals – Pomellos (imported) & Purple congo potatoes
  • Green Papaya supply is light on
  • Prices – Lemons & limes are still pricey & Parsnips are up in price
  • 2 week break for Chard bull’s blood & ice plant

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

Spotlight….Pineapples

Healthy Fact
As an excellent source of vitamin B1, pineapples have the ability to increase blood circulation and provide a greater supply of oxygen to the blood cells. In addition, vitamin B1 is known to help with the proper metabolism of carbohydrates, making it vital for good digestion. The bromelain found in pineapples have also been found to aid digestion.

Did You Know?
It takes a long time to grow a pineapple – the flower bud of a pineapple does not actually flower until it’s 1 year old at which time the fruit starts to develop. The fruit takes another 6 months to become ripe but once they are ready they need to reach the shelf in 3 days.

Fresh Produce Report

Murdoch Market Update

  • Mulberries have started
  • Local asparagus are superb, quality is excellent
  • Crimson pearl potatoes have finished until February

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

Spotlight….Garlic

Healthy Fact
Garlic is an herb. It is best known as a flavoring for food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine.

Garlic is used for many conditions related to the heart and blood system. These conditions include high blood pressure, high cholesterol, coronary heart disease, heart attack, and “hardening of the arteries” (atherosclerosis). Some of these uses are supported by science. Garlic actually may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure.

Courtesy of WebMD

Did You Know?

  • The psychological term for fear of garlic is alliumphobia
  • Garlic is said to fight off evil spirits and keep vampires away
  • The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object

Courtesy of Top Food Facts

henschke – a family affair

by Joshua Niland and Sonia Bandera

Most people who enjoy a cheeky tipple every now and again (or more than a tipple, more often) will understand how special one might feel standing at the foot of Henschke’s Hill of Grace vineyard with Prue Henschke herself. The 2013 Electrolux Appetite for Excellence National finalists were fortunate enough to do just that, and felt honoured to visit not just a winery, but a family proud to be deeply entrenched in the history of their region and craft.

Henschke was one of only 7 wineries in the region at the turn of the century with their first vineyards planted in the 1860’s by Johann Christian Henschke with suspected James Busby vines. There were more plantings beyond this with lots around the 1950’s. The Hill of Grace vineyard is phylloxera free and all vines are on their original rootstocks, just another impressive fact that the family can add to their name. A visit here requires all shoes to be put through a bath to maintain the integrity of the beautiful 150 year old vines from the Grandfather Block and beyond.

Stephen and Prue Henschke are now at the helm and in their time have implemented bio-dynamic and organic practices with a focus on the integration of native flora and various fertilisation techniques, eased by Prue’s Botanist background. This move was sparked when Prue was researching mulch to preserve moisture in the dry grown vineyard. They’ve looked at how to use stems and stalks for compost and bring in green waste compost from Adelaide. There is a firm belief here in the positive effects of plant diversity. The winery itself, constructed of locally quarried sandstone with local mica and slate paths, has seen modernisation in many aspects including a bottling line in 1977 which, as of 2005, no longer utilises cork.

The family place huge emphasis on expressing the cool climates of the region which is reflected in the wines by a consistent elegance, tension and concentration not just in the Hill of Grace but throughout the range. Stephen says he tries to maintain as much floral, delicate fruit and spice with cooler ferments (24-26°C) in 4 ½ – 6 ½ tonne cement vats. The wines are batch pressed as selected in the vineyard from a single site; this enables increased flexibility but also increases the knowledge potential, allowing them to know the sites more intimately.

The highlight of the visit would have to have been the opportunity to experience first-hand the synergy between vineyard and bottle just like the synergy between Stephen and Prue themselves. This was made possible by seeing the vines and their environment and then tasting the resulting wine. The unified respect for the fruit and for the environment they’re grown in and how those elements affect the end product is the key to Henschke’s success and sense of place. Standing at the entrance of the original vineyard listening to the history of the family, the region and the vines themselves was so inspiring and special that we hardly noticed the rain. It was quite amazing to stand at one point in the vineyard and being able to see the various vine ages and therefore a piece of history. Tasting the wines it became clear that access to these vines without doubt provides them with a profound complexity balanced by wonderfully subtle nuances. As Stephen pointed out, if we closed our eyes we could in fact taste and smell the vineyard and see in our minds the red gums and red-brown earth.

One might easily confuse the reputation of Henschke and its place in the Australian wine industry as being simply another iconic big brand, but this would be wrong as at its heart is a family, a story and a real wish to nurture it to the best of their ability. The story we were left with was Stephen as a boy pulling bee stings from the soles of his feet after stomping on grapes for his Grandfather.

141006_producer_wine_henscke 2013 produce tour_1

Henschke
www.henschke.com.au
info@henschke.com.au

Dale Sutton – eat & drink insider knowledge

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

YOUNG CHEF / NSW

Dale Sutton is one of our Australian young chef 2014 national finalists and chef de partie at Momofuko Sieobo in Sydney. He is a chef of few words but a deep appreciation for great, wholesome food. Check out the places Dale thinks are pretty good around town for food, coffee and bars.


favourite coffee spots

Harry’s Coffe & Gelato, Wooloomooloo

Brewtown, Newtown

Fleetwood Macchiato, Erskineville

  • all really great coffee!


favourite casual eateries

Mary’s, Newtown
great burgers!

Cafe Paci, Darlinghurst
great menu

Sepia Restaurant, Sydney
for the amazing food


favourite restaurants

Rockpool, Sydney

Aria, Circular Quay

The Bridge Room, Circular Quay

  • Great atmosphere and amazing food at all these restaurants


favourite bars

The World Bar, Kings Cross

Pyrmont Bridge Hotel, Pyrmont
cause it’s open late

Bondi Hotel, Bondi Beach
it’s a good local


favourite markets

Nortons Grocer, Bondi

Thomas Dux, Paddington

Harris Farm, Sydney

  • Great produce


favourite interstate restaurants

Brae, Birregurra VIC

Attica, Ripponlea VIC

Aria, Brisbane

  • all top experiences


Fresh Produce Report

Murdoch Market Update

  • Australian clove garlic is now in stock
  • Artichokes are excellent
  • Bananas also pricey & not many around

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

Spotlight…Corn

Healthy Fact
Corn provides a good source of fibre, which has been proven to assist in the lowering of blood sugar levels in diabetics, reducing cholesterol levels, as well as minimizing the risk of developing colon cancer.

Did You Know?
Corn is increasingly being used for fuel in cars – its starch can be chemically processed and used to make ethanol which is cleaner alternative to fossil fuels and a lot cheaper too!

bets are on

ever wanted to know how much produce and bubbles are consumed over the four-day Melbourne Cup Carnival? Check out these stats.

  • 16,000 rose bushes
  • more than 375 marquees
  • 46,570 bottles of champagne
  • 155kg of chocolate
  • 31,600 scones
  • 8900 chicken sandwiches
  • 59,800 party pies/sausage rolls
  • 2150kg beef; 1100kg lamb; 2100kg chicken/turkey
  • 1600kg fish fillets
  • 750 dozen oysters

courtesy The Australian