newsletter eleven may 2009
Welcome to our April/May newsletter and apologies that it is so late and running so far behind. My pure soul always gets lost in the Autumn season stocking up on preserves that we use throughout the year for catering and special event dinners. Quince paste a fab new pear, green ginger and wild fennel paste, green olives and now black olives. A previous brush with green olives made in a Cypriot style where they were put into EV olive oil with garlic, chillies and coriander roots, salt and covered with EV olive oil. Two 30 litre buckets they were tasted each week when cleaning the cool room and after a year, desperate for space, utterly disappointed all but a small bucket were thrown out. Tasted weekly at 20 months they were brilliant, but you need space, at least a cellar and a lot of patience (and money) for that type reserving technique. After reading Frank Camorra’s technique mentioned in his book MOVIDA where the olives are crushed between two bricks or with a meat mallet and noting a similar recipe in a wonderful book by Pietro Demaio, Preserving The Italian Way we used a combination of both and are so happy with the end result. They may not look aesthetically brilliant but they are crunchy, sweet and delicious and about to prove to our young colleagues intent on making the green olive spheres from the ElBulli kitchen because thus far they have all failed to get that Ferran uses quality product and would not be using crappy green olives prepared using caustic in the process; wrong! We’ve made the most of cheap limes salted them an vacced them to deal with them later where there is a lot less to do. Next week its black olives into the salt, 40 kilos of tomatoes left to dry on the vines now ready for tomato sauce for our winter cassoulet event. Our old recipes are loaded onto the site but we’ve also added this year’s new recipes. click here for the recipe index.
There are a lot of great well priced events coming up and we are holding our first Galaxy Guides event, a winter lunch to celebrate Bastille Day, Cassoulet & Caramel at Bird in Hand Wines in their beautiful new function facility and gallery. To go to the full information including the booking form click here — go to the events information
Lastly we want to draw to your attention David Sly, SALife and his family’s effort to raise funds for children with cancer for the Childhood Cancer ward at the Women & Children's Hospital, via the McGuinness McDermott Foundation. Particularly relevant for us at the moment because we have a family friend with leukemia going through the cruel chemo and radio theraphy. The wine industry has as always given generously and we’re asking ALL our Adelaide friends to dig deep and come along and support Dave’s event Sunday May 31, at 5.00pm at the Gov click here
I am delighted to be writing food again for The IndependentWeekly which we know will please a lot of people. Instead of the weekly restaurant review, they will now be fortnightly and fortnightly food……yes!

Other publications by Ann Oliver Southern Rocklobster Limited CHEF NEWS focusing on the development of the export market in America and recipe and technique development for the group and fortnightly food and restaurant review for the Independent Weekly
Like to know more about Ann Oliver her complete history can be viewed by clicking here

Please bookmark the front of our site! www.galaxyguides.com
and please send a link to all of yours friends and colleagues.

may food we’re mad about mushrooms
Mid last year our friend Marco Martinelli, alias Adelaide’s Mushroom Man employed us to develop a raft of recipes and photographic images showing how the dishes were made. We’ve begged him to allow us to publish them in perfect time for the up and coming mushroom season click here

Penfolds Grange Pre–release Dinners 2009…the wines and the food the wines — Dr Alexandra Burridge, senior wine editor The excitement at Magill Estate Restaurant in Adelaide was palpable. We were to be among the first in the world to imbibe all the thoroughbreds of the Penfolds stable prior to their release on the global market on 1 May 2009. Preliminaries behind us, we settled ourselves behind a sea of glasses and cutlery to begin the flashy degustation dinner – the gravity of the occasion showing on the perspiring brow of accomplished sommelier Remon van de Kerkhof. He need not have worried, his ever-friendly service was exemplary and we counted ourselves lucky that he was attending to our table. The two top Chardonnays were presented first, 2007 Penfolds Reserve Bin 07A Chardonnay and 2006 Penfolds Yattarna Chardonnay, paired with ocean trout followed by poached chicken laksa deconstruction. The stylistic difference was fascinating with many preferring the up front overt fruit of the Bin 07A to the reserved grandeur of the Yattarna. Both deserve high praise but the Yattarna showed its superior pedigree as it grew in power as the evening progressed, just as it will in the cellar. The similarities in both Chardonnays are the classy green-fruit flavour spectra and the beautiful seams of acid, wonderful balance and finesse, and a joy to drink. Next came a trio of Shiraz virtuosos – 2006 Penfolds Magill Estate Shiraz, 2006 Penfolds RWT Shiraz and 2005 Penfolds St Henri Shiraz. Astonishing in their individuality, yet made from the same variety of the same grape in the same country by the same wine producer. Though their parentage is similar, like children they have each been given an upbringing suitable to their innate talents and ambitions. The Magill Estate is a rarity for Penfolds, being a single vineyard wine. Parcels of grapes are selected from the property one can see from the restaurant and made in a very old fashioned way with open fermenters and a basket press. The 2006 is a gorgeous smooth wine of intense colour and a complex array of ripe fruit flavours extending to pruney notes that are not cloying or sweet. A great vintage of this wine. As if to contrast with the Magill Estate’s traditional upbringing, the 2006 RWT Shiraz has been enhanced by its sojourn in high quality French oak showing perfumed, earthy and intense blackberry flavours, a modern classic from the Barossa Valley. The colour is remarkable – dense inky crimson extending to the very edge of the meniscus and even staining the glass – this wine seems to be packed to bursting point with colour and flavour molecules. It is no surprise that it is a favourite of many Penfolds customers. 2005 Penfolds St Henri Shiraz reflects time tested techniques, matured in 60 year old wooden vats which give the wine texture without any intrusion of oak flavours. Careful selection from multi-regional sites has contributed a panorama of pure elegant ripe fruit flavours and fine tannins. St Henri is an iconic wine, fashioned way back in the early days by John Davoren, a contemporary of Grange’s Max Schubert. Rarely do unoaked Australian Shiraz wines show such power, poise and class. Highly recommended. Let’s not forget the other stars of Penfolds, especially one of my personal favourites, Bin 707 which is released as a 3 year old. The 2006 Penfolds Bin 707 Cabernet Sauvignon is full of blackberry and blackcurrant flavours with some earthy notes, lovely fine tannins and perfect balance, not unlike a top left bank Bordeaux but with denser fruit flavours. It is somewhat unfortunate that the 707 gets overshadowed by the glitzy Grange because it is certainly every bit as distinguished a Cabernet Sauvignon as Grange is a Shiraz. Highly recommended. The much awaited star of the evening was 2004 Penfolds Grange, and alongside it, for an interesting comparison, we were served the 1994. Grange is always released at 5 years of age, an extravagant exercise befitting Australia’s top vin de garde, however, it may surprise that this wine is very approachable and can be enjoyed on release with no further ageing if the buyer desires. In fact Grange’s winemaker Peter Gago fully intends this wine to be at optimum drinking pleasure throughout its entire (long) life, and to this end he uses his skills to avoid green tannins and other immature wine characters, for example he takes this wine off the skins much earlier than most. The fruit–driven style is unmistakably Australian but this fruit is very elegant indeed and the considerable power has a restrained quality about it, as if it knows how irresistibly attractive it is and doesn’t have to shout it out. The harmonious array of luscious flavours have come from judicious selection and blending for which great Australian red winemakers like Penfolds are famous – Gago justifiably compares the Champenois techniques. This vintage of Grange has been blended from the very best Shiraz parcels from the Barossa, McLaren Vale and other Penfolds holdings in southern and eastern Australia. And, like almost every Grange since Max Schubert’s first in 1951, it is given a counter-balancing flourish of Cabernet Sauvignon – this year 4% from the world’s oldest continuous planting of Cabernet Sauvignon, the illustrious Block 42 at Kalimna in the Barossa Valley. 2004 Penfolds Grange is a knockout wine of incredible density with ripe complex fruit flavours and silky tannins, yet somehow giving an air of restrained power, elegance, and finesse. There is a beautiful harmony of the elements to create a perfectly balanced wine. This is obviously a super–star vintage for Grange which we can confidently recommend for current drinking as well as cellaring. Gago himself admits it is in the top of the A team. But how is anyone going to keep this wine? Keep it under lock and key if you want to try cellaring it, as otherwise the temptation will be too great. No doubt it will evolve beautifully but the quantum of pleasure it gives right now will be hard to surpass. Not to be missed – drink now to 2050! Every one of the seven wines mentioned is a star in its own right but Yattarna, Magill Estate, RWT, St Henri, and especially Bin 707 and Grange easily deserve the title “iconic” due to their traditions and their quality. Those who enjoy Australian wines must be thankful that the legacy of Dr Christopher Rawson Penfold is in such safe custodial hands. AB the food — Ann Oliver, food editor publisher Anticipation about the annual Grange pre–release dinners is always high, but in light of the recent economic climate, to see 80 diners assembled on a Monday night in Adelaide at the ticket price of $360 per person seemed miraculous. Predominantly a male group we had never really thought of Grange as specifically a ’blokes drink’ but where were all their partners? $360 might sound expensive, but with the cost of the food and the generosity of the wine pour it could hardly be considered a money making exercise. Unfortunately what the chef and management did not consider was that these dinners were an opportunity to redeem the rather faded reputation of the restaurant. Instead of packing 80 people in they would have been better to take 50 people and do it perfectly. A faultless combination of food and wine would have seen rapturous praise from the public that would have been amply repaid in return business. At the very least satisfied diners might have been dragging back their business clients and friends to enjoy a similar experience. The floor was simply under too much pressure and the food did not compare favourably to the stunning wines. The Grange dinners are an opportunity for a chef to strut their stuff and showcase some newly invented dishes. It was a big disappointment that apart from their foie gras toffee apple there was only one other item we hadn’t tried before (more than once). There are many elements of Stepsys food that we have enjoyed in the last four months, however, whilst I am happy to try something new, something nouvelle it does not necessarily mean that I want to eat it a second or third time. The Foie gras toffee apple with pre–dinner drinks is a cute idea, but it was under seasoned and left guests with the stem in their hands. True there were bowls placed along the wine service table but the kitchen and front should have taken into account the crush and realised they were impossible to get to. Guests were left perplexed and clutching the stems, or worse yet threw them back on the proffered canapé plate. Still having a few remaining manners I swallowed mine! Guests must have also wondered why they were served a Pinot Gris as an aperitif when some of the company’s vintage Sallingers are now drinking so brilliantly. Adding to the disappointment the Pinot Gris had been poured too soon and lacked the light chill it needs to show its best characteristics. Pinot Gris might rate as an aperitif at a country picnic, but at a Grange dinner??? With the modern style of cuisine that has so many cold components on a hot dish they cannot be left lingering before they are served. Almost at the end of the room, all of our hot food was at very best luke warm and there was a lack of decent wine friendly sauce that might have restored some heat. Further, with the opportunity open to show off it was disappointing that Stepsys did not deliver a single dish of his own inspiration. Anyone with a professional interest in food (and there were many Adelaidian and interstate chefs present) would have been able to name the chef and almost the recipe that is the resource for his inspiration. Stepsys’ food relies heavily on molecular gastronomy, dishes that are almost entirely from the kitchens of Chicago’s Alinea and Spain’s ElBulli. A good deal of the budget was expended on lavish souvenir tasting notes and menus. A lovely memento, however their designer, and management (if in fact they had any say) failed to take into account the low light in the room that made them virtually impossible to read. White tomato sponge amuse bouche is a dish that does have good flavour but the texture is weird and the puffed rice reminiscent of breakfast cereal. A single exquisite, just shucked South Australian oyster would have been my preferred choice. The chardonnay bracket was stunning. The 2007 Penfolds Reserve Bin 07 A Chardonnay, drinking perfectly now was complex, delicious a wine begging for warmth and restrained butter and lemon or lime to bring its citrus palate to the front. Macquarie Harbour ocean trout lightly cured in citrus salt, with fromage blanc, cucumber sorbet, yellow mustard seed, herbs and salmon pearls was more sashimi than cured and very under seasoned. In fact it was hard to believe it had even seen any of the proposed lemon salt and the cucumber sorbet was icy. Basically it was a boring dish that did nothing to include the wine, and a dish that can also be found in several incarnations on other Adelaide menus. The 2006 Penfolds Yattarna Chardonnay is an exquisite wine not yet in its full bloom and the laksa deconstruction, whilst there is a lot of work on the plate, the multitudinous components did not in any way embrace the wine. Whole chickens poached in master stock taste better than sous vide and knowing when sous vide is an improvement and when it is not, should be the consideration of every chef. Add to this it was the third time we had been served this dish. On to the next wine bracket, the 2006 Penfolds Magill Estate Shiraz and 2006 Penfolds RWT Shiraz are some of the most perfectly balanced Australian food wines and we have always found they lure flavours of spice and plums and game and pepper from food. They love a little fat, adore jelly rich bone marrow tempered with butter fried shallots balanced with a little old sweet balsamic, a touch of the same wine in the sauce, perhaps a perfectly rare hare saddle……dream on! Instead a single pigeon breast, that has sat so long as to be cold, sitting on a tiny amount of cold shaved fennel, a tiny cube of duck foie gras and red pepper jelly that had the texture of my art eraser and was totally without taste and set like a brick with agar agar. Clever jellies are set with gelatine, better yet savoury ones with bones with a whisper of agar to stabilise them to take a little heat. This could have been brilliant a cube, or sphere, lightly pepper crusted and injected with hot sauce that burst open spilling onto the meat when touched with a knife. Along time ago Chris Matuhina served Glenloth pigeon with the same wine bracket. Exquisitely tender rare fully flavoured conventionally cooked breast, rested at 80°C hot rare and set, slow cooked leg falling off the bone, a liquid but sticky divine hot sauce and a generous lacing of truffle. This perfectly portioned hot “hot” dish remains a benchmark for matching food and wine for me. At last the wines that everyone was waiting for 1994 Penfolds Bin 95 Grange Shiraz and 2004 Penfolds Bin 95 Grange Shiraz and Stepsys served seared Wagyu sirloin MB9+ with porcini mushroom, sweet corn gel, fried liquid oxtail and truffle butter emulsion. This beef was just warm enough that the marbling had not reset to cold fat and was without doubt the best piece of beef I have ever eaten. Anyone who has a nasty childhood memory of creamed canned corn will have wisely side stepped the corn emulsion and enjoyed the totally compatible flavours of the other components of the dish. The 2006 Penfolds Bin 707 Cabernet Sauvignon was pure excellence in fact so brilliant that even after so much wonderful wine it brought sighs of pleasure and appreciation from the diners at our table. The same could not be said for the cheese course. In polite company you can’t pick up your plate and lick it and that is basically what you need to do to get at the black olive paint. And, the spherical goats cheese actually does nothing for the flavour of the cheese and might just be tolerable (more than once) if it came with proper accompaniments that did not totally overpower its rather bland flavour. Rosemary and Cabernet don’t work and as far almost pureeing the stunning and very expensive Serrano ham with preserved piquillo peppers, so that the texture and flavour of ham was lost to a sort of piquillo mash, it just doesn’t make sense (to me at least). Frozen yoghurt was a lot of work, not great texture and the mandarin linguine just another version of the coconut noodle spiral that encases the laksa with exactly the same presentation. In recent years is has become increasingly difficult to tell the difference between a dessert and a salad or an entrée and it delights me to see the appreciation a real dessert still receives. Modern desserts come with micro herbs, salt, radishes, witlof and God knows what else. I quite like the soft flexible chocolate with dark chocolate “soil” roasted pumpkin seeds, prunes, butternut pumpkin gel and salted caramel ice cream, but three times in a row??? Also the dish was missing an important item, the dehydrated chocolate mousse we have been served on another dish before at Magill, page 212 Alinea, the brilliant cookbook from Chicago chef Grant Achatz and his team! A long time ago an employee, now a famous chef pointed out to me that my food was clever for the sake of being clever and I was failing to see my clientele were struggling with my food. Though hard to swallow from an employee, it was good advice and advice I have never forgotten. He also pointed out my customers were paying to eat a finished dish, not to be experimented on. What he was trying to say was that when a dish becomes part of your public repertoire it should be complete, not a work in progress. Flavour, taste, texture and wine compatibility should never be sacrificed for the look of a dish. Magill Estate Restaurant, was after all, purpose built to embellish one of the world’s most famous wines and any chef who takes the helm must understand that he is employed to deliver a food experience that engages with and if possible improves the company’s wine port folio. Synopsis — fabulous wines not embellished by the food. It is impossible not to long for the day, when, like Nouvelle cuisine, Molecular gastronomy will select the best elements and discard those that do not work. Stepsys needs to intimately embrace the Penfolds’ wine port folio, pull his head out of the cookbooks of other chefs, stop experimenting on us and deliver food that embellishes the wine rather than distracts from it for all the wrong reasons. Regardless of these criticisms we think there is great promise in Luke Stepsys technical ability and given time and constructive encouragement he may yet make Magill Estate Restaurant his own. AO from the left — the amuse bouche, white tomato sponge — Greenslades chicken poached at 62 degrees with “crackling” and laksa mayonnaise, coconut “noodle” puffed fish cracker, shallots and Nuoc Mam gel — to see more images of Luke Stepsys food click here   mushrooms — the European summer truffles, all types of mushrooms click here the basics — when trying to decide what content should be the first to go into Galaxy Guides food, seasonal content (for the Southern Hemisphere) was an obvious choice as was new material, but it was impossible not to think that the basics were as important as anything. You know the recipes that make something utterly idiot proof, but the type of recipes that turns in to hundreds of others. So we’ll be putting up perfect recipes for pasta dough, polenta, rice of the normal and risotto type as quickly as possible. chillies in detail — the habanero has been knocked from its perch by the Dorset Naga. Hard to believe but true the Dorset Naga is apparently twice as hot. We will also be sharing a couple of great recipes that use a lot of chillies. Yes this has been delayed by a somewhat futile attempt to buy or find a Dorset Naga, regardless if we manage it or not we'll be loading what we have so far. Anyone able to supply a Dorset Naga please email Ann Oliver

this month’s feature article
Dr Alexandra Burridge and Ann Oliver cover their respective areas of expertise and summarise the 2009 Pre–release Grange Dinners at their flagship restaurant Magill Estate
click here

try Pam’s Sponge it’s bloody brilliant
click on the image to go to the recipe

the world’s top 100 restaurants
The S. Pellegrino World’s 50 best restaurants is the most awaited and respected annual award system for restaurants in the world today. click here

restaurant reviews — in Adelaide Gaucho’s Argentinian Restaurant is the envy of every restaurateur in Adelaide. If you enjoy quality meat and carbohydrate, and who of us doesn’t from time to time. A change of head chef, basically a simple transition, there is some revitalised care in the food at Gauchos that starts with their very sexy food display.
read their new review

food is ticking along on Galaxy Guides and the traffic has been extremely gratifying. We know the indexing is lousy and we’re working on it and hope within the next three months to get food at least data based so that searching for a recipe will be easy.

Ann Oliver’s COOKS’ CLUB program until August 2009 now available. Classes are intimate and places genuinely limited. Classes should be booked immediately and un paid for two weeks prior to the class date. For to the program and booking information click here

Ann Oliver’s COOKS’ CLUB is supported by the IndependentWeekly

Want to make a suggestion for food email our food editor

Wine Dinners and Events

Coonawarra Arts Festival
May 14 to 17
We’ve never been to the festival but have heard great reports. It also seems a terrific opportunity to visit the Coonawarra and visit two of South Australia’ s best regional restaurants, each very different form the other they are both small and reservations should be made immediately if you are planning to attend the festival. If you have never been to the region it can be very cold at night but the rising morning mists are particularly spectacular. click here to go to the festival web site where all details are listed.

Pipers of Penola would receive real national acclaim if it was just a little closer to a city centre. A tiny restaurant it is owner operated by chef Simon Bowen and his partner Erika Burg. Food, service and wine list are excellent. read their review

Upstairs at Hollicks is the brainchild of winemaker Wendy Hollick. The restaurant has a lovely vineyard aspect that especially clarifies why the region is noted for its particular terroir. Food is inexpensive for the quality and of course there is the added enjoyment of Hollick’s wines at virtually cellar door prices. read their review

We are happy to list special dinners in our newsletter, but reserve the right to refuse unsuitable events. AO

May, 2009
Fox Creek Wines
Fox Creek Wines,
Malpas Road, McLaren Vale SA
www.foxcreekwines.com.au

Out for a drive in the Mclaren Vale region to enjoy the beautiful colour of the Autumn vineyards visit the Fox Creek cellar Door where they have an interesting exhibition full details and of course we’d be adding a lunch at any of the following (listed in alphabetical order) D' Arry’s Verandah Restaurant, Fino or The Kitchen Door at Penny’s Hill

Tuesday May 19, 2009
The Lion Hotel a dinner to celebrate the end of vintage with a novel twist featuring vintage beers, The Vintage Dinner is hosted by John Vickery and Glenn Cooper
$75 per person food and wine full details or email Karen Thring

Monday May 25, 2009
Chloe’s Club Dinner — we love the cooking of Johnny Triscari and his team and especially appreciate just how much he loves to show off at these dinners. Add wines that explore the length and breadth of the par excellence Chloe’s Restaurant Cellar. For menu and wine details and booking form click here

If you’re into serious seduction Chloe’s finally have their full cellar list on–line click here

Thursday May 28, 2009
The Don Dunstan Foundation will hold its third annual Lowitja O’Donoghue Oration at Bonython Hall at the University of Adelaide at 7.00pm — full details

Friday May 29, 2009
Last Friday of the month at The Pot sexy, sexy, sensational seafood $75 per person food and matched wines
telephone 83732044 or email the restaurant

Sunday May,31, 2009 — 5.00pm
David Sly and Family are calling on music fans, wine lovers and friends please support a major childhood cancer fundraising gig at THE GOVERNOR HINDMARSH HOTEL venue room, 59 Port Road, Hindmarsh to raise money for the Childhood Cancer ward at the Women & Children's Hospital, via the McGuinness McDermott Foundation. Essentially, all the bands dave and his sons play in and other mates have got together to put on a great show. In addition, more than 20 wineries have donated vast amounts of Old Bottles, Big Bottles and Rare Bottles for a bumper silent wine auction, so bring your wallet (and your serious wine loving friends) and snaffle some amazing wines.
Tickets to the gig are $15 each ($10 concession/student, children under 14 free) from The Governor Hindmarsh Hotel phone 8340 0744 – or visit www.thegov.com.au For full details of the bands download the information be clicking here
Food and wine and hospitality industry no excuses we expect you to show up and dig deep. AO

Sunday July 12, 2009
Cassoulet & Caramel a Galaxy Guides event cooked by Ann Oliver at Bird in Hand Wines for full details click here

meet Dr Alexandra Burridge

Dr Alexandra Burridge — Senior Wine Editor
MB, BS, DRANZCOG, Grad Dip Business, Grad Dip Oenology
Before Alex became passionate about wine she was a successful medical practitioner. Her interest in wine took on a serious note when she completed a winemaking qualification at Adelaide University, South Australia in 1998. A life changing experience, she immediately launched herself into London’s prestigious Master of Wine course. The course demands an analytically precise palate, detailed knowledge of the world’s wines and extensive tasting and travel to wine regions all over the world. At each restaurant and bar she visits it is her educated analysis, in combination with her exceptional palate that makes Alex a valued wine editor and contributor to Galaxy Guides.

Read another wine article by Alex Burridge 1999 Piper Heidsieck ’Rare’

food and wine and hospitality web sites and html newsletters designed by people with an association with the hospitality industry — www.annoliver.com

Toying with opening a business in Shanghai or Beijing
We know and trust these people to deliver their promise and all have essential market knowledge and between them cover all aspects.

Campbell Thompson, The Wine Republic
David Laris, Laris Creates
Simon Tan, The Wine Centre
Walter Zahner, walternative

Senior wine editor
Duane Coates
Duane Coates come with impeccable credentials and contributes his time and advice for love and passion. Duane’s wines have consistently won first–rate accolades and have never rated below 90 points
www.coates-wines.com

Melbourne
In 2007 the best meal we had in Australia was at Perth’s Eminem and we are incredibly excited to hear that chef owner Ismail Tosun has resurfaced in Melbourne. No small surprise that our favourite Australian restaurant reviewer John Lethlean was straight on to it. And, while we are talking of John Lethlean who doesn’t welcome the improved Australian Magazine section. We have not been to GIGIBABA but we have learned to trust Lethlean and adore Tosun’s cooking. We will be there as soon as we get back to Melbourne, but in the meantime to read John Lethlean’s review click here Published in February 2009 Australian Gourmet Traveller
I’m so pissed Lethlean’s stolen my story line Gaga about the Aga with a lead in “Gaga about Gigibaba ”.
If you’re taking up those fabulous Qantas package offers for weekends in Melbourne you need our list which is guaranteed to deliver a fabulous food and wine experience click here

The President’s Medal
Australia’s favourite meat producer and butcher, South Australian
Richard Gunner of Feast Fine Foods, Coonawarra Angus and Hay Lamb and Pure Suffolk is one of six finalists (the only South Australian) for the Sydney Royal Easter Show’s coveted Presidents Medal. For more information about the medal and the other finalists
click here

to see the catalogue click here
Studio Rouge M50
Shanghai
Blk. 7 No. 50 Moganshan Road
www.studiorouge.cn

Quality Indonesian Bourbon Vanilla Paste
$50AUD 500g contact
Jason Davis
0435 177 036 Australia
+61 435 177 036 international
Ann Page
(08) 8379 5585 Australia
+61 8 8379 5585 international

visit the Red Gate Beijing web site for full exhibition details

Galaxy Guides Policy
We support our suppliers for their integrity. We need them to care as much as we do, it makes the food we cook better. When you buy your ham this Christmas support your local producers and, where ever you are buy local

next month — faking it!
simplified techniques for classic recipes that will become a regular Galaxy Guides section

In Adelaide we visit the Gilles Street Sunday Market were food obsessed individuals are bringing something unique to city markets.

Don’t wait for next month, do this right now, this very Sunday
take a drive in the Adelaide Hills and appreciate the change of seasons.
The glorious Adelaide Hills in full bloom of Autumn, with pruning just started at Paracombe Wines Vineyards

lucky dip click on the images to go to recipes and reviews