Newsletter, July 29, 2008

Hello again,

Where I am today, winter has returned with a vengeance. It’s a great day for staying inside and thinking about sunnier days.

I have briefly told you about our quick visit to heaven. Well, to taste the Produce of Heaven, anyway. Earlier in the year we were invited to take a three-day trip around one of the loveliest parts of Australia – north-west Tasmania.

This is the top left-hand corner of the state, bordered by the icy and often wild waters of Bass Strait. Directly north is King Island which holds the dubious honour of being the site of the most shipwrecks  – 140 or so –  in Australia. If you have ever visited there, as we have, and seen the murderously sharp black rocks on many parts of the coastline, that grim statistic comes as no surprise.

But the island is now calm and bucolic. Contented cows graze the lush paddocks, providing milk and cream to produce arguably the best cheese in Australia. There’s fabulous beef, honey and much more. The surrounding waters yield a wealth of seafood and bull kelp, important industries for the island.

King Island is also home to a visionary schoolteacher, Duncan McFie, who over ten years ago had the idea of doing something so obvious you wonder why no one ever thought of it before. Realising that this remote island is one of the world’s greenest, cleanest environments he began to bottle the rainwater that fell generously over this tiny yet pristine landmass. With another burst of genius he named it King Island Cloud Juice. It was listed in the first edition of the Australian Regional Food Guide.

We met Duncan at a function in Devonport  held as a launch for this consortium of 55 producers and around 200 farmers with another apt name – Produce of Heaven. We had already spent time visiting several of the members: Hellyers Distillery in Burnie, Petuna Seafood at East Devonport, Hurseys Seafood at Stanley  and Anvers Chocolate Factory at Latrobe  and were sold on the concept.

With the strength of numbers the group is discovering it can approach overseas markets with added confidence, exhibit in trade shows and generally promote its produce more effectively than any of the members could single-handed.

Banding together as a group is something many regions or communities might like to consider. In this newsletter there is more on export possibilities. One of the best things about the Australian Regional Food Guide is that people throughout the country (and indeed the world, now that we have this website) can learn from others and adapt smart ideas from one place to perhaps help their own situation.

Those already with a group of their own, might also want to consider this website’s very attractive offer for sponsored listings. Please contact us for more details OR let us know if you belong to an energetic food group.

We are glad that so many of you are enjoying this newsletter. We are getting lots of great positive feedback, so please keep telling us what you like (and what you don’t as well) and please continue feeding us information.

Just LOOK WHAT WE HAVE FOR YOU this time!

It has become a habit, so let us leave you with something inspiring.  It’s also helpful to realize that challenges have always been around!

“What ought one to say then as each hardship comes?  I was practicing
for this, I was training for this.”   
                                       Epictetus (55-135 AD) Greek philosopher

Let’s hope none of us needs to say that too soon, though.

Cheers for now,

Sally & Gordon

GROWING INTEREST IN GARDENS 

The Stephanie Alexander School Kitchen Garden Project has been creating a lot of interest. It’s a fantastic initiative and one that perhaps might just save us from the downward spiral into becoming a nation where an interest in fresh and flavoursome food has been largely lost.

Another thing that would be good to revive is something I saw once at Penola in the Limestone Coast region of South Australia. Several years ago there was a community herb garden overseen by an energetic (and obviously green-fingered) local person. The garden was open to anyone. Scissors and bags were provided and people left their payment (a dollar, I think) in an honesty tin. I was keen to see how it was going when we passed through there last year, but sadly it was locked and untended.

Here now is another idea, from New York:

THE FLOWER PROJECT

In collaboration with Botanica, a floral design company, and Just Food, a not-for-profit organization dedicated to food justice, “The Flower Project” is a heartfelt nod to sustainability and sensitivity. 

Having already incorporated sustainability into their menus by growing and operating their own organic farm, Great Performances sought out a sustainable alternative to discarding cut-flower arrangements after only one event.  Botanica designs floral décor of living plants and flowers that have been grown locally without using any pesticides or unnatural means.  Great Performances now offers their clients this uniquely conceptualized option for floral décor that will have a purposeful life after their party is over. (. .more)

SALLY’S RECIPE

I love sharing my favourite recipes so I was especially pleased to receive this email a couple of weeks ago:

Sally, I have to say thanks for the Olive Oil pastry, I have made it several times, because it is so easy.  It works well for sweet and savoury. I have been trying to source healthy recipe ideas  as I am a new mum, let me tell you my whole play group now make this pastry.

Thanks again.

Regards Lea

Lea Hine runs Iron Pot Food - Home Grown Hand Made in Kyogle Australia, www.ironpotfood.com.au I have tried her products and they are fantastic, so I was thrilled she likes the pastry as much as I do.

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DID YOU KNOW that 2008 is the International Year of the Potato?  Foods don’t feature often (it was rice in 2004) in these International Years, but it seems carbs are OK this year.

One of my favourite sites, the Old Foodie, an absolute treasure trove of historical food information and recipes, has some interesting potato recipes and I thought I would share one of my favourites with you in this newsletter too.

POTATO PIZZA

Sound bizarre? This is an authentic Italian pizza. We first ate it in Rome at a hole-in-the-wall pizzeria a few streets away from the Pantheon. There was a queue out the door into the street, so we knew it had to be good, especially as most of the hungry queue-ers appeared to be locals.

On our last trip to Rome we went back looking for it, but couldn’t find it, so in desperation I have devised my own version, which like all good recreations possibly bears only a faint resemblance – but we like it.

Last time I made this pizza, a couple of weeks ago, I used my regular bread recipe, but tossed in a tablespoon or two of dried rosemary to the mix. My children always beg for rosemary bread when I am baking, even though they are now grown-up. It has the most fragrant smell when first out of the oven.

bread dough  
hummus (optional)
grated parmesan cheese, if liked
1/2 onion, very finely sliced
1 medium potato, very thinly cut (use a mandolin or food processor)
salt and freshly ground black pepper to taste
fresh or dried rosemary to taste
anchovies (optional)
shaved parmesan cheese

Roll out enough risen bread dough to cover a large greased pizza tray. Put some oil on your hands to gently stretch and shape it to size. Let it rest while you gather the other ingredients. Spread the centre of the dough base with hummus if liked, or scatter with parmesan cheese. Arrange the onion slices on top, then carefully arrange the potato slices on top of this. Spread them out. You don’t want too thick a layer as they won’t cook in time. Season to taste with salt and pepper and sprinkle with rosemary. Arrange a few anchovies around the pizza if desired. Top with some shaved parmesan to taste and drizzle with a little extra virgin olive oil if liked.

Bake in a preheated very hot oven. Mine goes to 300C and I start it there then after about three minutes, turn it down to 200C. Bake for 10 minutes or more (depending on your oven heat) until the base is browned and the potato is cooked.

No, there is no picture. It smelt too good and we were too hungry!

My tip for cutting pizza? Use kitchen scissors. Much easier.

*Photo: Tipico Trattoria Pizzeria, 86 Great North Rd, Five Dock, 02 9713 5122.