Home Newsletter Archived Newsletters NEWSLETTER, OCTOBER 25, 2010
Wednesday, 24 November 2010 14:28

Hi there,

This year is buzzing past so fast, we have already started receiving news about NEW YEAR’S EVE functions!

Excuse me? When was time allowed to zoom past so fast?

Our heads are buzzing too, with the speed of it all, but some of it is to do with the wealth of new ideas, new technology, and new products that are surrounding us.

twitterSome of it is due to Twitter. Yes, Australian Regional Food Guide now ‘tweets’, and it is proving very useful in raising the profile of the site to chefs, food bloggers and other people in the food industry who may not previously have known of our existence.

Please join in, list us, and ‘follow’ our tweets on behalf of Australian Regional Food Guide on http://twitter.com/arfguide

This newsletter we bring you:

  • a bunch of interesting ideas, projects and news – ours and other people’s.
  • There’s a lovely prize – well, three of them actually – that will be ideal for end-of-year entertaining.
  • We are also beginning a way you can interact with us – so do please take a look at that.

So wade right in and enjoy it all. But be quick – time is passing at warp-speed!



PS: We’re also very proud to announce the launch of a separate food and travel site www.foodandtravel.com.au Please let us know what you think of it!


We are launching ‘Here I am this is what we do’. We want people to see and hear producers, chefs, restaurateurs and others in regional Australia.

It’s not always easy for people to make the trip to the country (although this is a major reason for this site) but we thought perhaps they might like to have an introduction first.

The overseas visitors to the site would be especially interested in seeing what you look like, what you grow, raise, make, cook or serve, so we have figured out a smart way to do this.

We want you to upload a short (roughly two-minute) clip on YouTube and send us the link so that we can post it on the Home page of the site. If you have a full listing, then it can be put on that page as well.


. . .we will also be launching the Australian Regional Food Guide Facebook site so please keep your eyes open for an announcement next month. We’re hoping you’ll all be our ‘friends’!


Thank you to all those who sent us Seasonal Lists of fruit and vegetables in their states and regions. We will publish these shortly when we have organised the best way to display them on the site.

OCTOBER QUIZ - this one is just for fun!

(each answer begins with the letter before the question)








    What is the general butcher’s name for the internal organs of an animal?

    What oil, once so unpalatable no one would use it, was developed in a country in the far north?

    A herb which is a member of the mint family.

    An old Scottish says that if you want to be happy in marriage, make sure there is this in the pantry before the bride is carried over the threshold.

    Botanically, this is any simple fleshy fruit with many seeds.

    Which berry is thought to lower cholesterol?

    This food is ‘good food at one end and poison at the other’.

    (Answers below)


    Here at Australian Regional Food Guide we are always looking at ways to make the site more accessible and affordable for all of you who are listed on it.

    You will have noticed that now you have your name, address and phone number listed FOR FREE! All this and a marker on a map that directs people to you.

    If you have checked out how your listing looks on an iPhone or something similar, you will have discovered how easy it is for people to simply click on your phone number and call you to see if your business is open, if you have what that want, if it’s in season – that sort of thing.

    Quite a few people have taken out Premier Listings and their pages look really lovely with photographs and all their information, often with menus and pricelists too.

    HOWEVER………we would dearly love to see many more people listed. The sponsorship by NSW Industry & Investment has seen a number of NSW producers listed, and that has given us an idea.

    FROM NOW ON we are actively looking for SPONSORS to subsidise further listings on the site.

    A sponsor could subsidise the listings of an entire State, region, or locality. It could be a group or a club that supports restaurants or stores, or it might be a Peak Organisation which would like to have all its members fully listed. We will happily discuss our terms with anyone that wants to be involved.

    Please This e-mail address is being protected from spambots. You need JavaScript enabled to view it , if you want to discuss this with us.



    jacquelineFocal point hits the road this month as we share our day with Foodscape Tours on the ever so green Illawarra coast between Nowra and Berry. Click here to view the gallery.

    The day was packed with interest – coffee roasting, award-winning sausages, a tea estate, hand-crafted chocolates, jams and conserves, a visit to a permaculture garden, all topped off with local wine.


    justin_northYou’d think that chef Justin North of Becasse and several other Sydney restaurants and food outlets would have enough on his plate - quite literally! But no, every six weeks or so he stages magnificent Producer’s Dinners (even managing to hold one in Melbourne recently). Follow him on Twitter or keep your ears open for one in November, or watch his website.

    Another favourite chef of ours is Raymond Kersh of Edna’s Table Catering. He and his sister Jennice have pioneered the palatability and use of native ingredients, beginning thirty years ago, long before it was fashionable.

    However, just a week ago, visiting international chefs in Sydney for the Sydney international Food Festival, as well as local gourmands, were treated to a lunch in the grounds of the Royal Botanic Gardens. The meal featured some of the most exciting cuisine that has ever crossed their palate – from the Australian Bush.

    ednas_tableiconWhen Raymond and Jennice began serving native cuisine at their restaurant Edna’s Table in 1993, there were 12 native ingredients commercially available. Kangaroo meat had only just been legalised as restaurant fare.

    Here is what the lucky diners ate at the meal in the gardens in 2010:
    Edna's at Your Table Native Australian Cuisine Menu
    Royal Botanic Gardens Sydney
    Chef: Raymond Kersh AM
    Host: Jennice Kersh AM
    Supported by NSW Top 40 Wines and the Botanic Gardens Trust

    Marinated emu, Mulloon Creek honey, and native finger lime salad
    Shaw Vineyard Estate 2009 Premium Riesling (Canberra District)

    Magnetic Island cheese fruit & goats cheese tartlet with mango basil & lemon myrtle oil

    Meerea Park 2005 Alexander Munro Semillon (Hunter Valley)

    Tasmanian grilled wallaby fillet filled with enoki mushrooms, La Perouse warrigal greens, pandanus leaf sauce

    Hungerford Hill 2008 Epic Chardonnay (Tumbarumba)

    Northern Territory crocodile, corn & coriander nori parcel, hot sour native aniseed broth

    Angullong Wines 2010 Sauvignon Blanc (Orange)

    Grilled fillet of kangaroo, kumara sweet potato, beetroot & Mulloon Creek wild rocket and ponzu dressing

    Thomas Wines 2009 Sweetwater Shiraz (Hunter Valley)

    Trio of desserts

    Native Davidson plum & mountain pepperberry ice cream
    Wattleseed crème brulee
    Rosella buds & quandongs
    McWilliam’s 2008 Morning Light Botrytis Semillon (Riverina)

    Plunger coffee & Lemon Myrtle tea

    This e-mail address is being protected from spambots. You need JavaScript enabled to view it , 02 9319 1785,

    Who says we don’t have native Australian cuisine?



    If you love something a little exotic but not too naughty to have with your tea or coffee, Pastilla Nash is just for you. Each little roll of prunes and walnuts retails for between $18-$22 and a thin slice is all you need – well, maybe! – so it goes a long way.

    Here’s how it all came about:

    pastillalogEven with 25 years experience in the food industry as a caterer and food editor, when Jan Nash was inspired by a homemade sweet she sampled at a celebration dinner, she had no idea where it would lead her. From the first bite, though, she knew she wanted everyone to experience the unique flavour of this special delicacy.

    Zina, a close elderly friend, entrusted Jan with her traditional family recipe, and once refinements to the cooking method and the balance of ingredients were made, Jan realized her new venture was a winner.

    Pastilla Nash commenced operation with its signature product, Prune and Walnut Log in late 2002 and within weeks of hitting the shelves, it sold out in its first Christmas.

    The Prune and Walnut Log has continued to grow in popularity worldwide and is served in all the top restaurants in Sydney including Tetsuya’s. Commercial manufacturing of the Prune and Walnut Log then commenced with Zina's blessing.

    Now sold in many countries, the log has been joined by a decadent little product called Sugar Plum and Hazelnut Bon Bons, looking set to be every bit as popular as the log has been. Either are ideal with cheese and wine or simply as petit fours with tea or coffee.

    Pastilla Nash Prune and Walnut Logs and Pastilla Nash Sugar Plum and Hazelnut Bon Bons are Kosher and Halal certified. They are wheat free, dairy free and gluten free and are approved by the Coeliac Society.

    TO WIN one of these, simply search this newsletter and be one of the first three Australian residents who have not yet won a prize to This e-mail address is being protected from spambots. You need JavaScript enabled to view it which native food is similar to a prune and tell us the name of the company run by the Kershes.


    Last newsletter we gave away, courtesy of Yellow Tail Wines (www.yellowtailwine.com) ten packs of Joeys, four 187mL mini-wines.

    yellowtail_01The new range includes four of [yellow tail]’s most popular varieties including semillon sauvignon blanc, pinot grigio, merlot and shiraz. The [yellow tail] 187mL Pinot Grigio is the first pinot grigio in the new convenient size across Australia.

    The ten winners were, Ashley Raeburn, Bendigo VIC; Rebecca Puglielli, Mildura VIC; Tony Phelps, Winchelsea, VIC; Jacqueline Weiley, Gerringong; NSW; Ann Ashbolt, Plenty, TAS; Nicole Murphy, Bendigo VIC; Max Dingle, Sussex Inlet, NSW; Lisa Balbi, Attadale, WA; Linda Wadsworth, Chatswood, NSW; Lisa Knowlson, Coffs Harbour, NSW.


    testaroliBasil is in its prime at present and the other day I made a big batch of pesto.

    A couple of weeks ago, in Sydney, I attended Gusto which was organised by CIRA at the Sydney seafood School. As its name suggests this was a gala day, a magnificent celebration of all things to do with Italian regional food.

    Of course Australia is too young a country to have truly regional recipes, but we have regional produce which is what we so vigorously promote on this site.

    All the participating restaurants at Gusto had work stations in the dining area and Lucio’s a long-time favourite Italian restaurant in this city, was serving a dish I had never seen before and it was my favourite of all the dishes being served. Lucio himself gave me the details and it was only days before I just had to try it out.

    It is one of the simplest, heartiest, and most tasty dishes. We ate it as a main course, but I am sure it could accompany a luscious ragù or a casserole.

    TESTAROLI – so simple you don’t need quantities. Allow about 1-2 pancakes per person.

    As a guide, 2 cups of flour makes 5-6 pancakes and serves about 4 people.

    plain flour
    cold water

    Place the flour and a little salt into a large bowl and mix together. Add enough water, whisking well to make a smooth thickish batter – like thickened cream or custard.

    Pour enough into a greased non-stick frypan to make a thick (about 1/4cm) pancake. Cook until set on top, flip over and cook for a further 20 seconds or so, then continue until the rest of the batter is used up, stacking the pancakes on top of each other.

    When ready to serve, half fill a large pot with water, add a little salt, and bring to the boil. Meanwhile cut the pancakes into rough diamond shapes about 4cm long. Don’t be too particular about the dimensions. This is a rustic dish.

    Drop the pancake pieces a few at a time into the water, allowing plenty of room to move, and skim them out after about 2 minutes when they rise to the top.

    Toss with pesto and serve hot in bowls topped with grated parmesan and freshly ground black pepper. Serves as many as you need.

    Deliziosa! Grazie mille, Lucio!

    Food Knowledge Answers:
    O -
    C - canola (CAN – ola – Canadian Oil)
    T- thyme
    O - oats
    B - berries
    E - elderberries
    R - rhubarb

    Last Updated on Friday, 31 December 2010 16:40