Fino Food and Wine

Carrasco Bellata and Cava Party at Pearl

2012-03-13T16:26:00.000+10:00

Cooking with Sergio from Carrasco

2012-03-12T11:18:00.001+10:00

Sergio and Rosaleta from Carrasco.

Sergio and Rosaleta from Carrasco are visiting Australia at the moment. With the perfect weather it was a great opportunity to show them some of our beach culture with a weekend at Byron. Sergio cooked up a few Spanish dishes from his home town of Cordova that are worth sharing.

Patatas Tortilla (Potato Omelette), Salmorejo Sauce and Berenjena Con Miel (Battered Eggplant with Honey)

Chicken from AJ at Bangalow Game.

We bought many of the ingredients at the fantastic Bangalow markets.

Chopped Palleta and hard boiled eggs for the sauce garnish.

Finely sliced potato soft fried in Extra Virgin Olive Oil

Local Duck Eggs

Wisk the eggs into a batter, to which the cooked potato is added and seasoned with Sal Tradicional .

The mixture is then returned to the pan and cooked on both sides.

A tapas of Cuca Anchovies, and tomato.

Field Visit to Bangalow Ducks

2012-01-19T09:15:00.002+10:00

Yesterday we were pleased to host our first field visit of the year to Bangalow Ducks. Bangalow Ducks is owned and operated by AJ Scott and has recently moved to a larger farm in Kyogle. This visit gave us an opportunity to inspect the new facilities and learn more about his pasture raised Pekin ducks.

At Fino we strongly believe in the benefits of learning more about our food production. Terms like 'organic' and 'sustainable' are so widely used but are no substitute for actually investigating yourself.

If you are a client of ours and are interested in coming along on one of our next field visits please don't hesitate to let us know info@finofoodandwine.com.au.

Ducklings.

The ducklings are grown in sheds until they are large enough to survive out doors.

The guys helping to transfer the ducks to the pasture.

Damon - Cha Cha Char, Rhett - Jelly Fish, Wallace - Pescatore.

Peter - Alchemy

The ducks are released onto beautiful fresh pasture.

As a rain shower came in from the mountains, the ducks all turned to face it. They love water.

Locheilan Triple Cream Brie, Pastilla Nash, Brew Bakers Bread and a few Coopers.

Duck breast grilled over the fire.

We just had time for a quick fish in the creek.

Peter with a decent sized Bass.

Our visit to Pangkarra

2012-01-13T09:29:00.003+10:00

Last weekend we were lucky enough to visit the Maitland's family farm in the Upper Clare Valley, South Australia. The Maitland's produce the wonderful "Pangkarra" pasta from their own wheat. Their passion for the farm, the environment and clean, sustainable and delicious produce is inspiring.

Jim and Sam Maitland.

"Our family have been primary producers since 1866. We felt there was an opportunity to value add our farm produce. More and more, people are concerned about what they eat and where their food has come from, and they want to eat well". Jim Maitland, fifth generation farmer.

Pangkarra is 100% natural wholegrain pasta, which has a long list of associated health benefits, and a grainy, nutty, delicious taste.

On farm, chemical free storage.

I could not resist getting my photo taken in front of this awesome bit of kit.

State of the art, zero tillage machinery allows for precise sowing of the fields with huge environmental benefits.

Jim explains the equipment.

State of the art spraying equipment precisely calculates the absolute minimum amount spay to be applied and ensures it is used only where needed.

http://www.pangkarrafoods.com.au/where-to-buy

The Straddie Oyster Festival

2011-12-21T17:28:00.001+10:00

The Straddie Oyster festival was held on Saturday 10 December. We were delighted to sponsor the event in a small way and help facilitate the visit of Shin from Sake. It was a great day and a credit to these dedicated local food producers.

Greg Nankervis and family from Dialba Oysters.

Graham Dalton of Queensland's Ambar Hill Wines with Shin and friends.

Greg taking part in the oyster shucking competition. He won again this year.

Shin did a couple of excellent traditional Japanese preparations with the oysters.

Ambar Hill provided the perfect local drop to go with the local oysters.

Artisan du Chocolat - London

2011-10-28T16:13:00.000+10:00

My favourite chocolate shop and home of the famous chocolate salted caramel balls. These little gems are possibly the most delicious chocolates in the whole world. They suit my savoury palate very well.

The good news is that if you are in Brisbane you can find them at Monty's Chocolates in Paddington

ph:(07) 3369 3135

The River Cafe

2011-10-27T11:18:00.000+10:00

http://www.rivercafe.co.uk/rc_page.php

We were somewhat disappointed with the River Cafe, but it may have been as a result of a slightly off day and very high expectations on our part. It is such an iconic and important restaurant and was worth the pilgrimage non the less.

Harwood Arms

2011-10-26T18:48:00.000+10:00

www.harwoodarms.com

Relaxed, produce driven pub food with British inspiration. Makes me wish the pokies and the supermarkets hadn't destroyed our local pub culture.

Jamies Italian - Westfield London

2011-10-26T18:36:00.000+10:00

Westfield London has some pretty impressive restaurants including Jamies and Wahaca. If this is the future of shopping centres, bring it on.

Belated London Blog 3 - Petersham Nurseries

2011-10-25T10:42:00.000+10:00

Petersham Nurseries
Ex Pat Aussie Skye Gyngell's place, now with a Michelin Star. What a beautiful relaxed setting with food to match. Utterly unpretentious but totally self confident. Love it!

Belated London Blog 2 - The Ledbury

2011-10-24T17:06:00.000+10:00

A few shots showing off the wonderful presentation at the Ledbury. They have one of the most joyous cheese selections I've seen, brought to the table and then artfully served.

Cheese Board

Cheese selection served at the table.

Box

...of chocolates.

Belated London Blog 1 - Hereford Road Notting Hill

2011-10-24T15:26:00.000+10:00

I've been very tardy posting the results of my wife's research trip to London earlier in the year. Here's the first of many.

Hereford Road is one of my favourite restaurants. I love it's very simple approach to cooking and presentation. There is no where to hide with this style of food. I find it's menu to be far more brave and exciting then most.

Artichoke

Fish

Pork

Field Visit to Bangalow Ducks

2011-10-21T10:42:00.000+10:00

AJ Scott, aka "The Duck Man"

On Wednesday morning I took Kym and a couple of the guys from Urbane to visit with AJ from Bangalow Ducks.

Fino Food and Wine is always on the look out for artisan produce of great integrity and quality. AJ's produce certainly fits that description. We are very excited to begin working with him. At Fino we strongly believe in the benefits of knowing exactly where our products come from and how they are produced and handled. In short, we insist on product of great provenance. It's a passion we like to share with our clients and our field visits are a great way to do this.

Hatching little a duckling by carefully removing the shell.

If you are from the trade and would like to learn more about our philosophy and produce please don't hesitate to get in contact, we would love to hear from you.

One day old chicks.

AJ farms ducks and chickens. He has a great concern for his animals welfare as well as for the flavour and quality of the meat. To that end all his ducks and chickens are reared out of doors in beautiful pasture and fed on the best possible diet.

Two week old ducklings.

AJ is in the process of expanding his operation at a new farm in Kyogle. At the moment production is too small to supply us regularly. However, we both expect that by early next year the new farm will be up and running and Queensland diners will be able to experience this superior and ethically produced poultry. Next week you may be lucky enough to catch it on the menu at Urbane.

Some very happy ducks.

Con from Urbane helping to harvest the ducks.

AJ was good enough to give us a lunch of local cheese and organic vegetables to go with some grilled duck breast.

Kym grilling some sourdough in duck fat.

Delicious!

Field Visit to Dialba Oyster visit

2011-10-07T15:42:00.000+10:00

On Wednesday we hosted a trip with some Brisbane chefs to Dialba Oysters. Dialba Oysters (named after the Dialba Passage) are located on sand banks to the north of Peel Island and just off North Stradbroke Island. The farm is owned and operated by Greg Nankervis.

Setting off from Dunwich.
Gregs farmers native rock oysters exclusively from wild caught spat. The season is probably a couple of weeks away, but the oysters are already looking fat. The flavour is creamy with a characteristic iodine finish.

It was wonderful to see such a great product farmed right on the door step of our city. In fact on a good day and with a pair of binoculars you could see Gregs lease from the top of a city building. I think that is very cool.

Expect to see his oysters in many of our best restaurants from late October through until Christmas.

Shin enjoying some of the wildlife.

Time to return home as the tide comes in.

Heilala Vanilla on Country Calendar

2011-10-04T16:05:00.000+10:00

http://www.youtube.com/watch?v=kBLSgUq1Kho

Plantation Vacation 2011

2011-07-11T17:05:00.000+10:00

Calling All Intrepid Gourmands

Discover the magical world of vanilla and the Kingdom of Tonga from the 24th to the 31st of October 2011 with acclaimed Australian chef, Damien Styles and Heilala Vanilla.

Seven days of glorious Tongan sunshine, exotic feasts and cultural experiences.

To be part of this small and intimate group, contact jennifer@heilalavanilla.co.nz before the 1st of August 2011.

Click here to view detailed trip itinerary and costing's

The 2010 trip with Chefs Peter Gordon and Natasha MacAller was a truely amazing experience.

"I love the consistent first rate quality of Heilala Vanilla. The best part is that they have a genuine and beautiful story behind their product, a true partnership with the village of Utungake in Vava’u Tonga. My visit there last year to the Heilala Plantation was a very memorable experience, one that I’ll always treasure". Peter Gordon

Sourced Grocer

2011-06-10T15:23:00.000+10:00

We love Sourced Grocer, a newly opened modern take on the corner store.

Owners, Jerome Batten and Louis Joseph have obviously put an enormous amount of work into sourcing lots of new and interesting food and drink. The fit out is cool and gives it a very comfortable 'always been there' sort of feel.

The business incorporates a small cafe featuring many of the foods fresh from the store.

I highly recommend it.

Selected meats, well sourced from Bangalow.

Freshly pressed, local evo available.

BRISBANE CHEESE AWARDS

2011-06-10T15:10:00.000+10:00

Last weekend weekend was the annual Brisbane Cheese Awards. This year they were held at Portside Wharf and were a huge success.

Judging took place on Friday morning with the awards ceremony and public tasting day on Sunday. Several thousand people came along and enjoyed artisan cheese from all over Australia.

Fino would like to congratulate the following producers for their highly regarded achievement at the awards.

Vannella – Buffalo Mozzarella (Fresh Curd Textured) GOLD MEDAL

Richmond Cheese – Triple Cream Brie (White Mould) GOLD MEDAL

Hindmarsh Valley Dairy – Boshetto Rotolo (Fresh Curd Matured) GOLD MEDAL, CUP AWARD - Available Soon.

Friday Arvo at the Warehouse

2011-05-27T18:52:00.001+10:00

Five freshly pressed varieties of Extra Virgin Olive Oil ready for tasting.

One of the great pleasures of this job is the many opportunities it gives us to taste, learn about and discuss great food and wine. This afternoon was a cracker and yet another reason to be pleased I never did end up as a lawyer!

For lunch today we tasted through a new range of Cuca products selected for us by MoVida. Cuca is a Spanish company that preserves seafood. In Australia we often think of tinned seafood as being of inferior quality, however in Spain preserved seafood is highly prized. The Cuca range are perfect for a quick and traditional tapas.

I am happy to say that both the Pulpo (octopus, Galician style with praprika, EVO and sea salt) and the Ventresca (premium belly tuna) passed our taste test with flying colours. We accompanied them with some Whitestone Farm House cheese, local organic olives and piquillo peppers.

After lunch Luke Fitzpatrick, CEO of Clovely Estate, visited to assist us with the blending of our 2011 Extra Virgin Olive Oils. This years crop from the South Burnett has been very, very good! We have been blessed with both large quantities and exceptional quality.

Luke Fitzpatrick talking us through the new oils.

Luke brought along the remnants of yesterdays Chardonnay Day to wash the oil down (and because I insisted he bring booze). They finished off the evening in fine style.

The everything but chardonnay set are missing out. Idiots!!

Noosa Food and Wine Festival 2011

2011-05-23T19:14:00.000+10:00

This year we were very proud to feature Pristine Oysters, the reigning Vogue Producer of the Year at the 2011 Noosa Food and Wine festival.

If you have not tried these oysters yet they are probably as good as oysters can ever get. Here is a list of restaurants in South East Queensland where you can try these exquisite gems.

Another producer of ours at Noosa was Susan and Peter from Olivfresh. Olivfresh produces certified organic olives on a property backing onto Wivenhoe Dam.

Glen from Ricky's put together a very tasty bruschetta of Vannella stracciatella, Noosa tomatoes, white anchovies and our locally produced freshly pressed extra virgin olive oil. This was the very oil that Glen helped us press only a few weeks ago.

Medusa Opening Party

2011-05-18T21:52:00.000+10:00

Medusa recently opened to rave reviews. It was a privilege to attend and see the boys start their journey. Many thanks to Minh and his team. Thanks also to Damon who shucked our perfect Pristine Oysters for the crowd and his lovely girlfriend Andi who took the photos.

Medusa Dining PH: 07 3161 1858

Damon shucking Pristine Oysters.

Tapas at Riverbend

2011-05-18T21:28:00.000+10:00

Consulting chef Helen Torrington who along with head chef Hadley did a fantastic job.

I was recently asked to join the team at Riverbend for a Tapas and Spanish literature evening.
It was a most enjoyable night with some fantastic food and wine. If you have not tried Riverbend's new menu I can highly recommend it.

www.riverbendbooks.com.au

Cuca Mussels served traditionally in the tin.

Gildas of Ajoblanco (pickled garlic), Concervas Emilia Anchovy, Cornichons.

A selection of Spanish specialties available on the night.

Vios Ristorante @ Ice Works

2011-05-03T18:20:00.000+10:00

I have just had a sneak peak at Vio's Ristorante. The restaurant occupies a space in the Ice Works building, facing Given Terrace. Vio has very successfully opened the space to the street and given it a very welcoming feel.

The menu is produce driven Italian with an emphasis on traditional preparations. It reads very well. Vio has a passion for quality and has spent a lot of time selecting his ingredients. Expect to see Quattro Stelle Smallgoods, Pasta Fina, Vannella burrata and buffalo mozzarella and plenty of good local extra virgin olive oil.

By all reports the kitchen will be up and running within the next week or two. I for one am looking forward to trying it.

Vio's Ristorante
PH: 3367 1886
157 Given Terrace
Paddington, Queensland.

Spanish Tapas on the Deck @ Riverbend Books

2011-05-02T18:04:00.000+10:00

This Thursday I am teaming up with the Suzy Wilson of Riverbend Books and Emmanuel Sakellarakis from Addley Clark Fine Wines for a night of Spanish Tapas on the deck.

Experience the finest flavours of Spain including Jamon Iberico de Bellota, salt cod, grilled sardines, preserved tuna, chorizo & many more tasty tapas.

Tickets are $75 per person. Ticket price includes a copy of Movida Rustica (RRP $59) and selection of tapas.

Drinks, including Spanish beer and wine, can be purchased from the bar.

Riverbend Books is a wonderful independent book store just up the road from our warehouse on Oxford St and Addley Clark is a local wine merchant with an excellent selection of Spanish and Italian wine. It will be fun to team up with these local businesses for an evening of food wine and discussion of the what, where and how of beautiful food and wine.

In the true Spanish tradition this Tapas evening will be a more informal, standing event.

Tickets can be booked online from Riverbend Books.

Help Save Stradbroke Island Honey

2011-04-26T11:41:00.000+10:00

I've just got back from the most glorious week at Stradbroke Island (know to those that love the island as "Straddie"). On Sunday we stopped in at the markets to purchased some of the Bowman family honey. It is a wonderful honey that has the unique flavour of the island's flora. It's been difficult to get in past years due to the drought and it was wonderful to see it back in supply.

The family was collecting signatures for a petition to the state government as they have just been sent a letter from the State Government demanding they remove their hives within 6 weeks, due to re-classification of mining lease land as national park.

The Bowman family have maintained hives on mining lease land for over 25 years.

I personally think this is outrageous, heavy handed and entirely at odds with what Anna Bligh has been talking about regarding the Islands future.

Its made more insulting because the Bowmans are descendants of the Quandamooka people, the original owners of Straddie!

Stradbroke Island Honey is not a product we sell (I'd love to but there has never been enough) but Fino is helping collect signatures for a petition to the Department. If you would like to help out please drop in a sign the petition at Fino or email the environment minister at ashgrove@parliament.qld.gov.au.

Some recent media coverage on the issue,

The Courier Mail

The Australian

John Reyment Photography

2011-04-25T16:03:00.002+10:00

John Reyment came along on one of our field trips to Clovely Estate and has recently posted some photos to his blog. The images are astoundingly good especially when compared to the ones I have posted on my blog.

John's fees are very reasonable and I highly recommend his services.

http://www.adayinthelifeimages.com/fino-foods-field-trip-to-south-burnett-agricultural-company-clovely-estate

The olive oil we pressed on the trip.

Easter at Ambar Hill

2011-04-25T11:32:00.000+10:00

We have just returned from a couple of days at the Farm for Easter. Every time I spend some time there I am struck by how beautiful it is, but particularly at this time of year.

My daughter Lucy collecting flowers for the table. We grow roses at the end of each row in the French tradition.

My sister Jacqui baking hot cross buns.

Hot cross buns, tea and Dad's wild black berry jam.

My father inspecting the vines.

Morning looking over the vines.

My father sawing a big old gum tree that fell over with the January rains. Harry was pretty dam impressed with the chain saw.

If you would like to visit the area Ambar Hill has a lovely cottage in the village of Glen Aplin. There are even a couple of bottles of complimentary wine included.
www.ambarhill.com.au

Queensland Saffron

2011-04-25T11:04:00.000+10:00

Whilst down at Stanthorpe I dropped into Natures Glen, Queensland's first saffron farm. The farm is run by Noelene and Russell Leming. They are practically neighbours from my parents place at Ambar Hill Winery being just a couple of farms down the valley.

Russell and Noelene Leming

The harvest was just about to begin with the first few flowers of the 2011 crop poking through the fields. I don't envy Noelene and Russell the job of harvesting the stigmas.

A saffron "corm" (bulb).

Natures Harvest
www.qldsaffron.com.au
Mob: 0428 712 343

Medusa Dining

2011-04-21T20:41:00.000+10:00

Medusa Dining is Chef Ming Le's new restaurant. It looks fantastic with a wonderful view south across Brisbane's inner west.

Minh has already made a name for him self in Brisbane and I expect big things from this restaurant.

Medusa Dining
Shop 1/62 Macgregor Terrace Bardon
PH: 3161 1858

2011 EVO Pressing Field Trip

2011-03-31T14:20:00.001+10:00

On Tuesday 29th a number of our clients joined us on our first field visit of 2011. At Fino we strongly believe in developing links between our clients and food producers. I think that our enjoyment of food is greatly enhanced by understanding a little of the environment and the skill and dedication of it's producers.

We travelled out to the South Burnett Agricultural Company, around 3 hours drive north west of Brisbane. The South Burnett Agricultural Company grows and processes olives and is owned by the Heading family. The Headings have farmed in the area for over 100 years and through three generations. The family owns diverse agricultural interests including Clovely Estate Wines.

The olive grove was established in 2000. It has over 36,000 trees and produces both table olives and olive oil.

Luke Fitzpatrick is the CEO of Clovely Estate and The South Burnett Agricultural Company and was our guide. Luke studied wine making at Charles Sturt University and has worked for wineries including Evans & Tate, Sirromet, Villa Maria and Mount Avoca. He oversees all aspects of both wine and olive production. His passion, knowledge and dedication are inspiring.

Luke Fitzpatrick discussing the pressing process.

Washing the olives, prior to crushing.

After the olives have been crushed, the olive paste is then pumped into the centrifuge to extract the oil.

The resulting oil is an almost iridescent green, with a powerful fruity nose and taste.

Luke emphasised the simplicity of the pressing process. The olives were first washed, then pulverised in to a thick paste. The paste is pumped into a centrifuge to extract the oil.

After the tour of the pressing facility we will be moved to the olive grove for a simple lunch of artisan smallgoods from Quattro Stelle, and Carrasco.

Lunch in the grove overlooking the very full dam, thanks to the recent flooding rains.

A simple lunch of artisan smallgoods, cheese and of course olive oil.

It was a very enjoyable day which reminded me that behind each of our products there is a dedicated professional, a wealth of knowledge and a whole heap of passion.

Click here to see the resulting EVOO.

Burrata

2011-03-25T18:25:00.000+10:00

Here is a video I took last year on a visit to Vannella Cheese. It shows Vito's incredible cheese making skills as he swiftly ties the burrata.

El Celler de Can Roca - Girona

2011-02-17T08:02:00.000+10:00

www.cellercanroca.com

I was looking forward to our lunch at El Celler de Can Roca as I have some well traveled good friends who rated it as their best ever restaurant meal. Coming to a restaurant with such high expectations is usually a mistake as they tend to cloud you perceptions of the experience. I find myself frequently disappointed at an otherwise great experience because I was expecting too much.

However nothing could have prepared me for the sheer brilliance of this restaurant. Everything from the decor to the table settings was the result of careful thought. Several of the dishes left me speechless.

El Celler de Can Roca is the work of three brothers: head chef Joan Roca, maitre d’ and head sommelier Josep and pastry chef Jordi. It is a masterwork and should not be missed if you have the chance to visit.

Girona is a town about 90mins north of Barcelona by train. Whilst there make time to visit the stunning Cathedral.

Stuffed olives hanging from a miniature olive tree.

Tapas: Chicken mouse biscuit, anchovy bone, rice tempura

Broth with steamed dumpling, truffle.

Calamari, batter - deconstructed.

Pidgeon mousse

Oysters, cava sauce.

Foie gras and cepe soup, orange oil.

Grilled fish, various sauces

Bacalao

Suckling Iberian pork loin - This was incredible, with a very thin, crunchy skin and very soft flesh.

Lemon flavours, milk.

My favourite desert of all time. Intense vanilla ice cream, caramel, olive, cocoa.

Chocolates to finnish.

La Tupina - Bourdeux

2011-02-17T03:16:00.000+10:00

www.latupina.com

La Tupina is a classic Bourdeux restaurant. I first learnt about the restaurant when it was featured in Rick Steins French Oddessy. I love Rick Steins food shows. He has a great passion for produce and the people and traditions that create it.

The initial entry to the restaurant is almost too good to believe. A heavy wooden table ladened with all description of Terrines, small goods, meat and poultry. Behind is a roaring fire over which an elaborate iron rotisserie turns, and Tupina (iron kettle in Basque) of duck fat bubbles.

The restaurant had a wonderful smell of wood smoke and grilled meat. It was a very good meal, simply cooked with good produce and closely linked to the cooking traditions of the region.

Terrine, saucisson, radish appetiser

Pigs blood pancake.

Bayonne ham, onions.

Duck fat fried potato

Asador Etxebarri

2011-02-15T04:22:00.000+10:00

The village with the pastures and mountains behind.

www.asadoretxebarri.com

After our visit to Carrasco we travelled North into the Basque Country. The landscape is dramatically different from central Spain with dramatic hills and mountains covered in forest.

Etxebarri is situated in the small mountain village. Surrounded by forrest, pasture and towering mountains, it is extremely beautiful.

Etxebarri is on the second floor. The first floor is the local bar.

Chef and owner Victor Arguinzoniz has become famous for the use of the grill. It's a cooking method that is used delicately and widely throughout his menu.

Pumpkin soup - simple but rich and delicious.

Smoked goats butter with black truffle.

Grilled Palamos prawns.

Grilled sea cucumber with beans.

Grilled baby octopus.

Chistorra sausage on grilled polenta.

Truffle with grilled egg yolk.

Grilled baccala.

Grilled steak.

Fresh goats cheese ice cream.

Smoked ice cream, pan perdu

It sounds too much to have everything grilled, but such a light and expert touch has been applied that it never becomes boring. The grilled flavour is strong in some dishes but light in others. The application of heat is controlled expertly as well.

It was an excellent and interesting meal.

Carrasco Jamon Iberico de Bellota

2011-02-13T03:59:00.001+10:00

Carrasco is the oldest Jamon producer in Guijuelo (the most famous town for it's production)

As I mentioned in my previous blog, we were very privileged to be invited to Carrasco. They are undoubtedly one of the very top producers of Iberico de Bellota in Spain. There products are feature in many of the worlds best restaurants and are regarded with reverence across Spain. The Carrasco family has been in the business for over 120 years. They continue to seek perfection in their ham. Our visit was a remarkable experience.

The process of making Jamon Iberico de Bellota begins with the birth of Iberico pigs only during a certain part of the year. These are pigs that will reach maturity during the season of the Bellota, when the acorns have ripened and fallen. This is so the pigs will fatten on the natural feed available to them on the Dehesa (the name of the open feilds where the pigs are raised).

Each pig is allocated over 1 acre of forrest in which to roam. Incredibly the acorn trees need to be at least 100 years old to produce acorns, so there is a very finite amount of Iberico de Belotta that can be produced.

Iberica pigs roam free in the Dehesa

Once the pigs have been slaughtered the hind legs are used for Jamon and the front legs are used for Paleta. The remaining meat is used for highly prised chorizo, lomo and cantimpalo. We cannot import these products into Australia. Luckily we do have some excellent locally made alternatives to Spanish smallgoods, many of which have been produced in conjunction with Ortiga.

A very simple out line of the process for producing Jamon and Paleta is as follows.

1. Preparation of the Raw Jamon and Paleta
The meat is quality checked, cleaned and trimmed. The traditional cut is made to the skin.

The hams showing the traditional V cut to expose the fat.

2. Salting
Salting depends on size but usually takes 10 - 12 days and is conducted at 4-5C.

Hams are stacked for the salting phase.

3. Post Salting
Post salting allows the salt already applied to the meat, to fully penetrate the paleta and jamon. This takes 3 months and is conducted at 3-6C

A Paleta during the drying stage. By the end of this process the meat will only weigh around 2kg.

4. Drying and Maturation

Ham's are moved to the "secadero" or drying room and are kept between 15-30C. Guijuelo's special climate allows Carrasco to use only natural ventilation.

Open windows of the secadaro allowing the breeze in.

5. Bodega Phase
In the Bodega the hams are stored at 10-20C for a minimum of 24mths. Here they develop the amazing aroma and intensity of flavour famous for Carrasco Iberico de Bellota.

Jamon and Paleta hanging in the Bodega where they will stay for a minimum of 24 months.

The owner of Carrasco cutting a ham which he begun making nearly 4 years ago.

Jamon grades explained

2011-02-10T04:42:00.000+10:00

One of the highlights of our trip has been the visit to Carrasco. It was a rare privilege which I am happy to share with you.

Carrasco is one of Spain's most renowned producers of Jamon Iberico de Bellota. In my opinion it is one of the worlds greatest food products.

Sadly I can't share the wonderful taste but happily you can now buy Carrasco's Jamon in Australia. It is served in many of our best restaurants around the country and is available from good delis. But before you do, I will try to explain all the different grades of Jamon. There are a lot of inferior Jamons on the market and you will need to know what to ask for.

What is Jamon? Jamon is the Spanish name for a cured leg of pork, similar to proscuttio.

What are the different grades of Jamon?

Jamon Serrano: Is basic cured pork leg from a normal pig, fed on commercial animal feed. It can be good but more often then not it is extremely average. I have tried some appalling serrano in Australia. At this grade you are far better purchasing a good quality Proscuitto di Parma (in my opinion).

Jamon Iberico Cebo: Is made from the Iberico pig, raised free range but feeds legumes and grain. It's curing time is far less then for Jamon Iberico de Bellota. Make sure you do not get this product passed off to you as real Bellota. If the ham is called just Jamon Iberico it will be Cebo grade. Carrasco produce no Cebo grade.

Iberico pigs roaming in the Dehesa (open fields of acorn trees). Over an acre is allocated to each pig! The acorn trees take a minimum of 100 years to produce bellota (the acorns)!

Jamon Iberico Recebo: Is made from the Iberico pig which is raised free range in the same country as the Bellota but some of it's fattening is completed with grain and legumes.

Jamon Iberico de Bellota: This is the premium ham. It is made from the Iberico pig, which is raised free range and eats naturally occurring acorns (bellota). It's curing and handling are strictly controlled. Fino only sells Bellota grade Jamon Iberico.

Palleta Iberico de Bellota: Pallet simply means shoulder, which comes from the same animal that produced the Jamon (leg). It is much cheaper then the Jamon but it cured in the same way. In my opinion it makes excellent buying and is every bit as good as the Jamon. The Palleta Iberico de Bellota has become very popular with many of our better restaurants.

Restaurant Botin - Madrid

2011-02-10T03:48:00.000+10:00

Pablo from Ortiga recommended we visit Botin for the suckling pig.

Botin is the worlds oldest restaurant and was started in 1725. For an Australian that is mind blowing.

I did not like all our dishes but they did perform where it counted. The suckling pig was perfect, as was the lamb. It is prepared simply and served even more simply. As you enter the restaurant you see in front of you a great wall of roasted pig (Cochinillo) in earthenware dishes. Obviously they sell a lot of pig!

Botin is a must do for a culinary visit to Spain.

www.botin.es

Suckling pig ready for service.

Suckling pig served simply with roasted potato.

Roasted lamb from Burgos.

La Dolores - Madrid

2011-02-10T03:27:00.000+10:00

Another great recommendation from the guys at Carrasco Jamon de Bellota. La Dolores is a farly unassuming looking bar but it was absolutely packed for sunday lunch. We could barely fit in but quickly found a spot beside the bar. The tapas was quick and tasty, most being based on little bread rolls with the filling ranging from Carrasco's Bellota to Tuna del Norte. With a couple of beers it made a very quick, tasty and inexpensive lunch.

It's just up from the Prado art museum so pop in after a visit.

Puro la Dolores
Plaza Jesús, 4
28014 Madrid, Espagne
914 292 243

Carrasco Jamon Iberico de Bellota on roll, Bonito del Norte on roll, and ventresca (tuna belly) with pimento on bread.

Mercado de San Miguel

2011-02-09T16:36:00.000+10:00

Right near the centre of Madrid is the Mercado de San Miguel and it is the sort of thing every city centre should have. It is essentially a covered food market but at lunch and in the evening the stall holders sell tapas made from their wares. The food is exceedingly fresh, varied and tasty. Most of the stalls sell wine or beer and you can move from stall to stall. It is packed with people who all seem to be enjoying themselves emensely, as I did.

http://www.mercadodesanmiguel.es/

Here are a few of the most interesting things we ate.

This stall specialised in Galician seafood which was incredible.

Little red prawns. They were very sweet with a dense flesh that was very different to Australian prawns.

Large red prawns, grilled. Most of the grilled seafood was served with a liberal amount of coarse sea salt, lemon and olive oil.

Angasi Oysters from Galicia

Mussels, grilled with garlic.

Raw clams.

Goose Barnicals - Strange but delicous. They are just steamed for a few minutes. To eat you simply break apart then remove the meat.

Navajas - Rasor claims grilled, with lemon and olive oil.

Steamed octopus with praprika, lemon and olive oil.

Bar Basso - Milan and Lardo di Colonnata

2011-02-08T07:39:00.000+10:00

I can highly recommend Bar Basso in Milan. The owner Maurizio Stocchetto is a really friendly guy. The bar has a classic feel and packed people of all ages. He made us some fantastic cocktails including his famous Negroni Sbagliato, which he explains in the below video.

Maurizio recommended a great restaurant around the corner where I was able to check off another of my culinary to do list, lardo di colonnata. www.lardodicolonnata.org

Lardo di Colonnata, sliced very thinly and served on warm toast.

It was delicious but I am pleased to say that it was very similar to Quattro Stelle's Australian made Lardo. In Australia many of us might find the idea of cured pork fat confronting, but when it is thinly sliced and served on bread, it's not really so different from butter. Lardo was also extensively used for wrapping meat and poultry before roasting where it adds moisture and a wonderful sweet flavour. I encourage you to try it.

Osteria La BotteGaia - Pistioa, Tuscany

2011-02-07T02:34:00.000+10:00

We had lunch at this Osteria on our flying visit to Tuscany and were very glad that we did. This slow food accredited establishment served very well prepared but simple food with a minimum of fuss.
www.labottegaia.it

The biggest revelation of the meal was the extremely simple dishes. The secondi were assembled from only two main ingredients. In our dishes it was poached bacalao with chickpeas, and fillet of beef with cannellini beans. We were left to appreciate the ingredients without flavours being confused. It was really pretty wonderful.

Bacalao with chick peas

Fillet of beef with cannellini beans

Ferrarini Group - Parma

2011-02-07T02:04:00.000+10:00

We were very privileged to be invited to the factories of the Ferrarini Group, a truly inspirational family owned company. They are a very large Parma based company who have grown through producing traditional Parma products of the highest quality. Ferrarini's motto is "tradition with technology". In practise this means large modern factories that employ teams of highly skilled artisans. They produced by far the best Reggiano, Parma ham and Balsamic that we tasted.

www.ferrarini.it/en

The Ferrarini head office - housed in a stately home near Reggio Emilia

Ferrarini's mater cheese maker, who personally supervises every single batch of Reggiano that is made at Ferrarini.

A small fraction of the thousands of Reggiano in Ferrarini's "stagionatura" (cheese ageing facility)

Prosciutto di Parma - Langhirano

2011-02-06T20:10:00.000+10:00

Prosciutto di Parma is Italy's most famous cured ham. Most of the production in centred on the small town of Langhirano which is in the foot hills of the mountains.
The people of parma are very proud of this product and justifiably so.
The legs of pork are carefully selected from pigs that have been fed on the whey from the nearby Reggiano cheese factories. This gives the pork a deep, intra-muscular marbling and distinctive sweetness. If the legs pass the initial inspection, they are then massaged and pressed with salt and cured for 8-10 weeks.

Hams hanging after the initial salting and fermentation period.

After this the hams are trimmed and have a small section of bone removed. This is to facilitate drying of the bone.

Trimming of the meat around the bone.

After the trimming, sugna is applied. Sugna is a fat and pepper peperation that is applied to the exposed meat of the parma ham. It regulates the drying and is considered aesthetically pleasing. Pepper was tradtionally included in the sugna to repel flies.

Gianlucca from Ferrarini pointing out the sugna. It is the white substance applied to the lower portion of the hams.

The hams are then moved to a cellar to continue the long and slow proscess of maturation. It will take a minumum of 18mth but often as long as 24months to produce great prosciutto di parma.

When the hams are finished maturation, an inspector from the consortium of parma producers tests the ham using a sharp bone from the shin of a horse. He will use a horse bone as it will hold the smell of the internal ham for only a fraction of a second, which is necessary as they will be usually testing hundred of hams at a time. On the consortiums approval a fire branded mark will be applied. It is only then that the ham becomes Prosciutto di Parma. This fire brand, together with a metal stud applied earlier, identifies the ham and certifies the quality for the consumer.

Horse shin boned used by the consortium for testing.

The fire brand of Prosciutto di Parma.

The metal stud applied early in the production is one of the indicator of true Proscuitto di Parma

Traditional Balsamic of Reggio Emilia

2011-02-04T23:41:00.000+10:00

It is a little confusing but here is a quick explanation of Balsamic.

Basically there are two types of "balsamic"

1. Traditional Balsamic

2. Balsamic vinegar of Moderna.

1. Traditional Balsamic

The regions of Regio Emilia and Moderna have a 1000 year old tradition of making this wonderful product. They are extremely proud of it and the production is tightly controlled by two consortium, Reggio Emilia and Moderna. The annual production is tiny and prices are very high.

The process begins with the cooking of grape must where the volume is reduced by 50%. The juice from the must is then aged for 3 years where it will become slightly acid.

Barrels used for the initial ageing of traditional balsamic

It is now that the maturation begins. The balsamic first starts out in a medium sized cask where is spends one year. From there it is transfered bit by bit into the next cask in a solera system (a progression of smaller and smaller casks, with the liquid from the larger one toping up the smaller one...and so forth).

The finishing barrels are tiny and hold only a small amount of the precious liquid.

The casks are selected carefully by the vinegar master for flavour and aroma. The most common include oak, chestnut, mulberry, cherry, ash and juniper.

It takes a minimum of 12 years for the first level of traditional balsamic to be produced. If the balsamic is certified by the consortium, the balsamic may be labeled "Lobster" and packed into the authorized bottle. The consortium of Reggio Emilia and Moderna only produce one bottle each which must be used.

A great wealth of balsamic of various age.

Lobster coloured label 12 years minimum

Silver coloured label 12- 25 Years minimum

Gold coloured label 25 years minimum

As the balsamic ages the flavour develops and concentrates with more pronounced sweetness. One of the defining characteristics of traditional balsamic is amazing length of flavour. A single drop with fill the palate with flavour that will last for minutes.

2. Balsamic Vinegar of Moderna.

This is the industrially made vinegar that was developed only 30-40 years ago. It is made from red wine vinegar with a small addition of grape must and caramel. It is aged only briefly, the production is enormous (tens of millions of litres), and the price can be very low. Qualities vary enormously because it's production is very loosely controlled.

Ferrarini's vinegar master. The barrels are used for their very high quality balsamic vinegar.

Ferrarini's ageing barrels for balsamic vinegar which they use for a minimum of 10 years.

Parmigiano Reggiano Factory - Parma

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It was a huge privilege to see this cheese being produced. The process is fascinating and left us with a great appreciation for this culinary icon.

Cutting the curds which gives the name to this family of cheeses. Grana ie: granulated.

The curds after cooking and settling to the bottom of the vat are gathered and drained in cheese cloth. Each vat made only two wheels of Reggiano.

After draining for a day in hoops the cheese is salted in a brine solution.

The cheese is then carefully matured, usually for 18-24 mths.

Parma Ristorante

2011-02-02T02:26:00.000+10:00

Gallo d'Oro
"The Golden Cock"
Borgo della Salina, 3
43100 Parma

Gallo d'Oro was a recommendation from the owner of one of the wine bars as having excellent typical parma style cooking. The food was simply prepared and presented and was wonderful.

Most antipasti was prepared by the waiters which

appears common practise.

Antipasti

A selection of salumi with Reggiano.

Primi

Tortelli in Brodo

Risotto with Porcini

Secondi

Rabbit braised with herbs

Chingale with Polenta

Is it possible to eat well in Airports?

2011-02-01T01:12:00.000+10:00

After the nastiness of a long flight squeezed into budget end of the aircraft it is a huge relief to find real food in the most unlikely of places... international airports.

Changi Airport T2 upstairs food court

There is a food court there which has a series of small stalls aimed at the locals and reflecting Singapores amazing cultural diversity. We caught the train from Terminal 1 there on advise from one of the airport workers.

The stalls included Southern Indian (passing the basic authentisity test of being solely vegetarian), Hakka Chinese stlyle poached chicken, chicken rice and pork noodle soups. There was also a couple of Malay kitchens with nasi lemak.

My dish for all of $7 singapore dollars included;

crispy fried chicken wing
dry fried whole small fish
a spiced fish pasted grilled in Pandan leaf
Ikan Billas (tiny dried fish with peanuts)
Sambal
Fried egg
Taro cake
and rice.

Jimmy ordered the poached chicken which came in the traditional manner with rice, soup and a little steamed green choy sum.

Gordon Ramsay's Plane Food

Terminal 5 Heathrow Airport London

Had a proper restaurant feel about it with a nice fitout and good service.

Reasonable espresso, good quality bacon, eggs and condiments. Great bloody mary and an interesting 'breakfast martini' made on orange juice, orange marmalade, and vodka.

Plane food also had a range of take away meals packed in little cool packs to take on your flight.

Thoughts on Airplane food.

2011-02-01T01:03:00.001+10:00

Whilst airline food is not good it is simply amazing that it is not far far worse.

If you give it some thought for a moment... they produce tens of thousands of meals each day. Each meal is made up of several components and must adhere to the strictest hygiene and safety standards imaginable. They also cater for every possible class of food preference; vegetarian, halal, gluten free, kosher ect. On top of this the meals are re-heated and served from a minuscule galley that has no recognisable kitchen equipment by staff who are multitasking many different responsible.

Spain and Italy Research Trip 2011

2011-01-29T19:50:00.000+10:00

Tomorrow morning Jimmy and I are taking of for an intensive few weeks visiting some of Italy and Spains greatest food producers. As soon as I have talk myself to Blog I will keep a record of everything off note we see.

Cheers,

Michael Dalton.