Provisions _{Issue 65 - February 2012}

Happy New Year!

It has been a happy New Year for us all at Hill Street Grocer, with many of us able to get away to shacks and lovely beaches around this beautiful island state of ours, to enjoy some absolutely great weather and wonderful fresh Tasmanian produce from the land and the sea.

It is with a small note of sadness, however, that we report that Maria Lurighi is leaving us to pursue two exciting new projects.

We recognize that someone of Maria's diverse talents will always be in demand and pulled in several directions at once. Having spent a very productive two years with us as the Manager of our West Hobart store, Maria leaves us to join the dynamic team at MONA, where she will be involved in a special project managing the wine bar there. Tasmanian wine is a subject close to Maria's heart, given her previous role with Domaine A and her involvement in developing our Tasmanian single vingeron range.

Maria has also been offered tenure at the University of Tasmania as Head of Contemporary Voice, drawing on her considerable teaching and vocal talents acquired over her long professional career.

Maria has worked tirelessly and has made a major contribution to our business, and we thank her for her commitment and energy. As a member of the Hill Street family she won't be a stranger and we are sure you will still see her face in the store from time to time in the future.

Have a great summer,

The Nikitaras family

Food in focus: fresh figs

The time to eat figs is now - late summer to mid autumn - and with their short season it's best to enjoy them fresh while you can. These delicate little gems are carefully handled by us at Hill Street to ensure they are a ripe and ready to eat at home. Originating in the Middle East, the fig tree was the symbol of the Tree of Life to the ancient Egyptians, and they are said to have grown in the Garden of Eden, their leaves allegedly used to cover Adam and Eve’s nakedness.

One of the highest plant sources of calcium and fibre, figs also contain potassium, magnesium, vitamin B6 and antioxidants. The colour of the skins gives little indication of ripeness, so give them a gentle squeeze – there should be a little “give”. Ripe figs are delicate, so should be handled with love and consumed as soon as possible after buying. The entire fig including the skin can be eaten, although some people prefer to peel them if the skins are thick. Figs can be enjoyed in either sweet or savoury dishes.

Here are some ways to enjoy figs, in either sweet or savoury dishes:

Grill halved figs with honey and serve with mascarpone or fresh ricotta.
Add sliced figs to a salad of rocket, walnuts and blue cheese.
Wrap halved figs with thinly sliced prosciutto and drizzle with caramelised balsamic.
Include quartered figs as part of a cheese platter

Almond & Fig Torte

70 g almond meal
70 g plain flour
pinch of salt
1 teaspoon baking powder
115 g unsalted butter, softened
100 g sugar
1 tablespoon light rum
2 large eggs
About 4 to 5 ripe figs, sliced or quartered
2 tablespoons raw sugar

Preheat the oven to 200C. Butter and line the base of a 22cm springform pan with baking paper.

Mix together the almond meal, flour, salt and baking powder. In a separate bowl of a stand mixer, beat the butter and sugar on medium speed until pale yellow and fluffy. Switch to the lowest speed setting then add the rum, the dry ingredients and the eggs. Return the speed to medium and beat for another 5 minutes until all the ingredients are incorporated.

Scrape the batter into the prepared pan, spreading the mixture so that it evenly covers the base of the pan. Arrange the fig pieces atop the batter, sprinkle the raw sugar evenly on the top and bake for 45 minutes or until the top of the cake turns golden brown. A toothpick test should also come out clean.

~ In Season ~

bananas
beans
blueberries
figs
grapes
kiwi fruit
nectarines
passionfruit
peaches
pears
plums
raspberries
rhubarb
rockmelon
watermelon
beans
celery
cucumbers
fennel
leeks
lettuces
onions
peas
squash
sweet
corn
tomatoes
zucchini

~ Just Arrived ~

When you're tired and hungry, and the last thing you want to think about is slaving away in the kitchen... in come Hill Street's Weeknight Wonders to your culinary rescue! Our talented chef Graham has brought a fantastic range of ready-to-pop-in-the-oven, delicious chicken dishes to your table. An apple and walnut stuffed free range chicken wrapped in prosciutto, garlic butter chicken breasts, mini-roasts in perfect individual portions with sundried tomatoes, spinach and cheese, and portugese chicken ready for the barbeque or oven. You can find them all ready to go in our deli section. What a relief.

The Tasmanian Buffalo

True buffalo mozzarella can be hard to find. Especially one created entirely in Tasmania. But Southern Sky Dairy, with a little help from a herd of domesticated buffalos raised by Tasmanian buffalo owners Phillip Oates and Sheridan Lee, have begun creating just that.

Moving to Australia from Germany in 2006, Hajo and Petra Tanck brought their significant cheesemaking skills together with a desire to start making their own fromage. By chance, they met with Phillip and Sheridan on a holiday in Queensland.

“They said they wanted to start milking the buffalos soon, and we said we wanted to start making cheese soon. Great, let's make buffalo cheese soon!” said Hajo of this serendipitous meeting.

They have been milking for a number of months now, and the animals that have previously only reared calves are slowly getting used to the milking machines. The buffalos produce around 100 litres a week of pearly white milk.

“It is very good milk,” said Hajo. “And they (Tasmanian buffalo) must feel great, because can you can only make good cheese out of good milk.”

The milk is delivered twice a week to the cheesery. The entire process is then completed onsite by hand: the pasturising, the making, the packaging and labeling. Working out of the Westhaven Dairy cheese factory in Launceston, the union of these two small artisan companies means they can share the cheesemaking load, as well as marketing, purchasing and other day-to-day duties.

With 27 years as a Master of Dairy Products Technologist, Hajo has had the right kind of experience for this new venture. Their product list is steadily growing, with plans ahead to make a new ‘beer cheese’ – we will stay tuned. You can find the following dairy products in both our cheese and deli cabinets in stores.

The hand stretched mozzarella is a semi-soft elastic and delicately textured ball of curd, suspended in brine. It is perfect for salads, pizzas, calzones and focaccias as it is designed to provide a unique textural experience and absorb and enhance the flavours it is paired with.

Their buffalo milk yogurt is smooth and creamy with a mild tang and naturally firm texture. It is a great option for those who are lactose intolerant.

Buffalo haloumi is wonderful when pan fried and served warm, but can also be grated, marinated or eaten plain.

The Real Mozzarella

You may have noticed the difference between pearly white buffalo mozzarella and the yellow, rubbery cows milk 'mozzarella' many people associate with pizza toppings. The milk that comes from these two animals differs hugely, and as such, the two cheeses are miles apart.

The wild water buffalo was introduced to Italy in the 7th century as a working beast to plough fields, and after many centuries of domestification records have shown the existence of cheeses made from it's milk as early as the 12th century.

Rich in calcium and high in protein, with a high vitamin and mineral salt content, it is highly nutritious and easily digested - much easier for us than cow's milk. In fact, 97% of dairy intolerant people can digest buffalo milk products.

Alternatives to buffalo mozzarella include products like bocconcini, fiore di latte and burrata, all made with cow's milk and in many ways a good substitute. But you will never achieve the same texture or earthy, mossy leather notes you taste with the real thing.

With its short shelf life as a fresh cheese, imported Italian-made Mozzarella di Bufala PDO, while luxurious, is pricey. What makes us so lucky now is that we can buy the Real Deal, made just a few hours from Hobart. How deliciously local.

Cooking with tomatoes ... and Sally Wise

Tomatoes are a fascinating fruit. They would have begun life as a rather insignificantly small growth compared to what we know as the modern day tomato. Originating in South America, their name comes from the Aztec ‘tomatl’, meaning ‘the swelling fruit’, having been cultivated over thousands of years by this civilization into the plump, juicy red and yellow fruits we know today.

It wasn’t until the 1500s that Spanish explorers introduced tomato seeds into Europe, however, where it took root in culinary history across the continent.

And so, like the spice trail from Asia to Europe led to our use of 'exotic' spices like cinnamon and nutmeg, so too did their cross cultural journey on Spanish ships lead to the tomato being one of our staple ingredients today.

Italian, Spanish, Greek, Indian cuisines – can you imagine the dishes today without the tomato to add its vibrant, sweet flavours? The flavours that pair so well with garlic, basil, meats, lemon, cheese, spices and everything else in between.

The health properties of tomatoes have long been studied, linked to helping achieve healthy cholesterol and blood pressure levels. The high levels of cancer-preventing anti-oxidant Lycopene evident in tomatoes is another exciting reason to eat more. So chopped in a salad, tossed through pasta or stirred into a spicy salsa, adding tomatoes to your cooking will always be a good thing.

This time of year, holding summer's sweet warmth in its skin, the tomato is at its very best. Plump and flavoursome, these red gems are in abundance right now, and you have the opportunity to preserve their distinctive summer flavour to use in the winter months. Tomato passata, sundried tomatoes, chutneys and relishes: there’s plenty to do with the tomato.

Sally Wise

(image courtesy of Alice Bennett)

Tasmanian author of the best selling books, A Year in a Bottle and Out of the Bottle, From My Kitchen to Yours and Leftover Magic, Sally Wise has much to say on all topics of the kitchen. She teaches a Preserving Summers Bounty class at The Agrarian Kitchen, as well as writing for Gardening Australia and Green Living magazines and speaking on ABC local radio about jams and preserves.

You can find out more about her books and writing at sallywise.com.au. She has kindly provided a wonderful tomato chutney recipe for us, as well as a hearty Macaroni Beef Casserole for feeding the whole family.

Tomato Chutney

"This chutney is delicious served with meats and in sandwiches but you can also add a couple of teaspoonfuls to a casserole or to a gravy or jus. If you want to make a relish instead of chutney you can adapt this recipe. The flavour is sharper and the pieces of tomato and onion chunkier, as is characteristic of a relish. All you need to do is leave out the garlic and apples. Cook the mixture for less time, about one hour after it comes to boiling point. You can also very simply turn this mixture (either chutney or relish) into a ketchup style tomato sauce, be pressing through a sieve or food mill, or blitzing with a stick blender. The tomatoes can be peeled for this recipe if you prefer, but I never do. If you choose to do so, plunge them into boiling water for about 15 seconds, then plunge them into ice cold water after which the skins will slip off easily.

Makes 2kg

Approximately 2kg tomatoes, chopped
2 cooking apples - peeled, cored and chopped
500g onions, peeled and chopped
2 cloves garlic, peeled and crushed
2 tablespoons salt
3 teaspoons mustard powder
3 teaspoons curry powder
500g sugar
3 cups white or cider vinegar
1 tablespoon cornflour
¼ cup vinegar, extra

Place the tomatoes, apples, onions, garlic, salt, mustard powder, curry powder, sugar and the 3 cups of vinegar into a large saucepan and bring to the boil over medium heat, stirring until the sugar is dissolved and continue to simmer for one and a half hours, stirring occasionally. Mix the cornflour to a paste with the extra vinegar, add to the mixture and stir until thickened. Pour into sterilised jars and seal immediately.

This recipe comes from Sally's book, Out of the Bottle

Macaroni Beef Casserole

"This recipe is great for feeding a crowd at short notice. It is economical to make and reheats well. It was a great standby when all our children were at home and their friends came to visit. You can add extra nutritional value by adding some finely chopped vegetables, such as celery or carrot, sautéed with the onion and capsicum."

1 tablespoon oil
300g mince
1 large onion, peeled and finely chopped
½ cup chopped red capsicum
1 clove garlic, crushed
I teaspoon curry powder
2 heaped tablespoons tomato paste
400g tin crushed tomatoes
1 dessertspoon soy sauce
1 dessertspoon Worcestershire sauce
2 large tablespoons tomato chutney
1 cup water
2 cups of cooked macaroni
¾ cup of grated cheese

Preheat oven to 170°C. Grease a 20cm casserole dish or 18 x 28cm lasagna style dish. Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, stirring, until the meat changes colour and is well broken up. Add the onion and capsicum and sauté 5 minutes more or until the onion is transparent. Add the garlic and curry powder and cook 2 minutes more. Add the tomato paste, tomatoes, soy and Worcestershire sauces, tomato chutney and water. Add salt and pepper to taste and bring to the boil, stirring occasionally. Mix in the macaroni and check the seasoning once more. Pour the mixture into the prepared dish and sprinkle the cheese over the top. Bake for 30 minutes, then remove the foil and return to the oven for 5 minutes until the cheese is golden brown. This is delicious served with fresh crusty bread or garlic bread, and a salad.

Shelf life

Hill Street's own honey is now bottled and waiting on the shelves to be drizzled on your next bowl of porrige, or perhaps a honey and walnut cake..? The bees who share Birnham Glen, the family farm just outside of Kingston, with the Nikitarases, have been very industrious, and their golden liquor processed naturally and packaged beautifully.

Hill Street's TRULY real stocks are now available in our stores, frozen in convienient 500ml blocks for your next soup or stew. Graham, our chef, has once again come to the rescue - and everything about these products is natural, no concentrate or excess salt. Just pure, natural flavour.

Ancient grain quinoa (pronounced keen-wah) is fast becoming 'in-vogue' in restaurants and kitchens everywhere. Cooked like rice, it is very high in protien and has a wonderful nutty flavour. We are now stocking a Tasmanian quinoa from Kindred Organics (Tasmanian Certified Organic), grown harvested, polished and packed on their own farm.

Events & Community

Celebrate some of Tasmania's best food, wine, beer, entertainment and arts at Launceston's Festivale, held over the 10th, 11th and 12th of February. There will be a Harvest Farmers Market held on the Saturday, Masterclasses in food and wine matching, and of course, plenty of incredible Tasmanian products to sample while you are entertained. www.festivale.com.au

The Natural Health and Wellness Expo 2012 will be held at the Town Hall on Sunday 19 February. It will bring 36 exhibitors together to cover major areas of health and wellness, with seminars and exhibitions held during the day and natural health experts from many different areas on hand to answer questions. For more information contact Bill Pearson on 6272 9694.

The Tasmanian Symphony Orchestra will hold their Symphony Under the Stars at Tolosa Park on the 18 February. Perfect for a family night out, this is a wonderful concert, picnic and community event combined into one. Why not take a gourmet picnic and bottle of Tasmanian sparkling wine. And its free! Go to www.tso.com.au for more info.

Enjoy three days and nights of concerts on the Bellerive Boardwalk overlooking the Kangaroo Bay Marina, at the Clarence Jazz Festival, 24 - 26 February. There will be fresh Tasmanian food prepared on site and bar serving local Tasmanian wines and beverages. On the Saturday and Sunday free activities and crafts are provided for kids. For more information telephone 6245 8638.