newsletter seventeen january 2010
at last a new year 2010?

Our final web site is currently under construction and we expect to have a newly designed fully searchable site ready to launch at the start of the Year of the Tiger, February 16, 2010 (two days after Chinese New Year which falls on February 14, 2010). The date is a most auspicious day because it adds up to three.

For some time now I have been considering how I should end my cooking career. This is not to say I want to stop cooking completely, or that I am ready to totally give up my place in the world of cooking, but in recent years it has become clear to me that I cannot continue to do a succession of 16–18 hour days. I have loved the insane challenges of the last 18 years that have included hotel and restaurant openings, feeding over 100 people three meals a day plus smoko at five star standard in the bush for a week with no running water. There are some fabulous memories, but it is obvious, even to someone as stubborn and energetic as me that at 62 if I continue to do so eventually I will blow an important job and end my cooking career in disgrace. Naturally this is not what I want! The art of cooking has been, and continues to be the only enduring love of my life. It is forever titillating, challenging and exciting because it is never completely mastered, never totally submissive and always challenging. There is always something new to learn and I will continue to enjoy the great privilege of working with the wine industry for special dinners and smaller events! cold + hot + sweet and offal working with friends and colleagues in what is undoubtedly one of Adelaide City’s most lovely locations for the period of the Adelaide Festival is a perfect and fitting end to the big stuff for me.

Red Ochre restaurant is located on the River Torrens at the weir on War Memorial Drive North Adelaide. It is closely located to the Adelaide Writers’ Week venue and the Adelaide Festival Centre; a pleasant 10 minute walk along the River Torrens and about a 15 minute cab ride from any city hotel or theatre venue. It has a lovely night time city view and ample free parking. Popeye the historic city river transport that runs along the river and to the Adelaide Zoo can also be caught during daylight hours at the landing immediately in front of the Festival Centre and will drop you (on request) at the restaurant’s landing.
Drinks and starters will be will be available at the bar or on the deck and supper/dinner in the main restaurant or on the deck. There will be some old dishes (including the original infamous assiette au chocolat, which has recently celebrated it’s 25th year) but there will also be a lot of new dishes. It is almost 18 years since Mistress Augustine’s closed in May 1992 and since that time there has been a lot of travel, a lot of learning and a lot of new dishes. We want cold + hot + sweet and offal to be fun and informal. We want old friends, new friends and visitors alike to feel free to come for a drink, a quick bite or a long leisurely dining experience. We are going to be asking our winemaker mates to help us compile a very special museum list and we’ll have some fab French fizzes, opening a couple of lesser known fizzes by the glass on a daily basis. Menus are almost completed and we will start taking reservations for suppers from January 16, 2010 when full information will be available from www.galaxyguides.com and the Red Ochre web site. Reservations will not be taken for for drinks, starters or desserts but will be taken for suppers/dinners and would be advised for larger tables. The nature of festivals means tables turn so we expect to be able to easily accommodate walk–ins and there’s always a drink in comfort on the deck or at the bar while you wait.

no golden arches for the Barossa Valley
We are asking anyone with a love of good food and great wine to throw their support behind Bill Biscoe’s campaign to stop the development of a McDonalds in South Australia’s Barossa Valley wine region. This campaign has the support of legendary political agitators including Margaret Lehmann whom we love for her unswerving determination to preserve the region’s German cultural heritage. Download the full details of the campaign including concise instructions as to how to add your support by clicking here and for further information to email Bill Biscoe directly click here

Lastly we apologies for the number f employment advertisements in this newsletter in the new site there will be a special employment section and they will not be so invasive.

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 weekly restaurant reviews and food for the Independent Weekly — Ann’s resume can be viewed by clicking here sorry not quite up to date……been a bit busy!

Executive Chef position Shanghai, Peoples Republic of China A prestigious position exists for the right canditate at T8 Restaurant and Bar which is one of Shanghai’s most acclaimed dining destinations. Renowned for its innovative food and excellence of wine list the restaurant has been continuously noted in Shanghai’s top 10 by the international press. The restaurant has a strong association with the great old and new world wine houses and regularly conducts winemaker dinners in conjunction with these houses. www.t8shanghai.com and click here to download the job description and application form

the wheatie The Wheatsheaf International 39 George Street, Thebarton, South Australia 5031 www.wheatsheafhotel.com.au — t +61 8 8443 4546 open Monday to Friday 11am till midnight, Saturday and Sunday noon till midnight This little pub is just what a pub is meant to be and there is more than a little emphasis on great wines, fabulous single malts and much, much more. Quirky yes, but we love this rumble tumble little pub for its lack of pretension and fantastic inexpensive wines. Where else can you go for a bottle of 02 Roederer Cristal for just $310. Wine and spirits are serious business for owners Emily Trott (yes the daughter of the late Greg Trott), Jade Farrell and Liz O’Dea. peat freaks can enjoy at least a choice of ten with a price range from $10 to $50 for Lagavulin. Fizz aficionados can also enjoy a rare diversity of choice and outstanding value for money price range. Add to that Cristal a NV Gosset Grand Reserve $110. Dozens of beers to choose from and an ever changing wine list with a depth of interest we wish more restaurants had. Like for instance 03 Ashton Hills Shiraz $40, 07 John Duval Plexus $55 or an 04 Mount Mary Quintet for $160. Best of all even the least expensive wines on their list starting at just under $30 are great wines and represent exceptional value for money. The only bitch girls is how long is it going to take to get a bit of simple good food up and running there? On the other hand it is quite pleasant to go somewhere and only have the opportunity to drink without anyone staring contemptuously at you because you really don’t want to eat anyway! This is a great little pub and check out their funky web site we love it!

Adelaide Showground Farmers Market requires a Market Manager The popular and successful ASFM is a not for profit Incorporated Association with a paid member base made up of over 2000 stallholder and community members. The ASFM delivers a weekly food market every Sunday from 9am until 1pm, 50 weeks of the year. It specialises in offering fresh, regional and seasonal food produced in SA and sold by the people who produce it. The organisation is overseen by the CEO who is appointed by the ASFM Committee. The organisation is seeking to appoint a new Market Manager to oversee all operational aspects of the weekly market in accordance with the ASFM Rules and Regulations. This is a 4 day a week position that requires the manager to work at least three Sundays per month. A comprehensive knowledge and real passion for SA’s food industry is essential. The position requires a high level of customer service skills, excellent communication skills and an ability to follow through on the fine detail that is required to run a successful weekly food-based event. The ideal candidate will have experience in event management and staff and volunteer management and training. This position is supported by the CEO, the financial manager and market day staff. This is a dynamic, demanding and rewarding role ideal for someone who would like to work for change by helping the community reclaim their food chain. It is expected that the successful applicant will be able to commence at the beginning of February 2010. The deadline for applications is 14 January 2010. For further information and a detailed job description please contact the CEO at admin@asfm.org.au

Melbourne Cup Carnival 2009 Marian Clarkin The Melbourne Cup Carnival consists of more than the Race that Stops a Nation. The week–long carnival comprises four race days at Flemington Race Course:

Derby Day held on the Saturday immediately before the Melbourne Cup.

Melbourne Cup Day held on the first Tuesday in November.

Oaks Day Ladies’ Day – which is now colloquially known as Blokes’ Day – held on the Thursday after the Melbourne Cup.

Stakes Day held on the Saturday after the Melbourne Cup – is the family day, which is the most relaxed day. It attracts all ages and ends the carnival on a high note.

While a serious amount of Champagne–swilling, air–kissing and socialising occurs at the track, some of the best partying is done in eveningwear, rather than racing attire, at the parties hosted by companies associated with the Melbourne Cup Carnival.
On the Monday before Derby, the Hardy Brothers Jewellers, in association with the Victoria Racing Club and the Sofitel Melbourne on Collins, held a VIP Cocktail reception. This was a rare chance to view the 2009 Melbourne Cup, which is made by Hardy Brothers. VRC staff, who were responsible for the tour of the Melbourne Cup around the country, told emotional stories of what the Cup means to many Australians. Previous Melbourne Cup winning jockeys and trainers were present, including legendary trainer, Bart Cummings, who was interviewed by the MC, Mia Greves, from Channel 7. Moët et Chandon Champagne accompanied by oysters and sweet and savoury canapés ensured a good party from start to finish.

left — at the Moët et Chandon Derby Eve Celebration Sigrid Thornton and John Flower
right — the legendary Bart Cummings and compere Mia Greve

The Moët et Chandon Derby Eve Celebration was held this year at The Prince Deck, at the Prince of Wales, St Kilda. Milliners, fashion designers, jewellers, antique dealers, Olympians, celebrities — including celebrity chefs – and racing identities grooved it up while drinking Moët et Chandon Champagne poured from Methuselahs. Special gold glass goblets were flown in especially from France for the event. The Hollywood theme and red carpet dress code was an excuse for fashionistas to dress in glamorous creations, in keeping with the iconic moving images beamed on a wall by the pool. DJ Havana Brown cranked up the tracks to keep the party pumping to disco beats, much to the delight of guests with the stamina to last until after midnight.

Derby Day, at Flemington Racecourse, is one of the most elegant race days where men are encouraged to wear morning suits, complete with top hats. This is a look favoured by VRC Members and is compulsory for men in the Committee Room. Black and white is the traditional dress code for the ladies. Despite the warm weather, many men chose to wear morning suits, that would have been better suited to mild English weather at Ascot. To see more fashion click here

On Melbourne Cup Eve, a luncheon is always held at Grossi Florentino Restaurant, Bourke Street, where celebrities rub shoulders with the racing fraternity. On the same day, a cocktail reception was held in the evening at Government House, proving that some of the best racing parties happen just before the first Tuesday in November.

Marian Clarkin, Melbourne Australia
copyright © text and images Marian Clarkin 2010

books to spend your Christmas dosh on……or not?

	Molecular Gastronomy Exploring the Science of Flavor Hervé This Columbia University Press (New York), P/B $37 If you are to compare This, to for instance McGee or even Bronowski’s Ascent of Man, despite the accolades there is something missing from this book. There is little scientific explanation in the form of fact and one constantly has the sense that This has purposely dumbed down his words so that we mere mortals can get the gist. I'm almost finished but have to say there haven't been many moments of pure learning pleasure in this book and we can only hope that McGee might take on the topic and give us yet another brilliant book. And, Monsieur This just in case you want to say it is beyond our intellectual capabilities, before I was a cook I did technical documentation for the Government for many years and compiled magazines for the Australian Physicist for six years. There are plenty of books I would spend my money on before I’d buy a second This! Too bad Gay Bilson wasn’t This’s editor!
	apicius international edition published by Montagud Editores S.A, Spain available by subscription in Australia from ecotel Adelaide email or telephone +61 8 8410 3633 $136 plus postage for two annual issues apicius is a class publication delivering good information and recipes from the world’s current “kick–arse” chefs. Lots of modern techniques, the magazine refreshingly introduces some brilliant, less well known exponents of modern cuisine. What should be most appreciated about apicious is the preciseness and generosity of the recipes from chefs who clearly understand the value of sharing knowledge. A beautifully designed, quality publication printed on quality paper with stunning photographs there is a lot to like about apicius. Anyone with an obsession for food and wine will not be able to resist apicius however an English language editor with a real grasp of cuisine would greatly improve the written content. Forget the small criticisims but we have grown to relish these books and it seems a very long wait between issues.
	the baker Leanne Kitchen Published by Murdoch Books, H/B $39.95 Not a new book but his book is a wonderful mix of old fashioned, traditional and contemporary baking and like Kitchen’s book the greengrocer, it is the type of book that will become an every day bible, but equally as often will be pulled from the shelves for that special dessert for that over the top dinner party. There is complication at times but even then it is so succinctly explained all fear of failure immediately dissolves. This is the type of book every beginner or accomplished cook will enjoy having at their disposal.
	Sicilian Food Recipes from Italy’s Abundant Isle Published by Wakefield Press, P/B $29.95 This book was first published as Pomp and Sustenance in 1989 and has sadly been out of print for many years. A friend recently gave me a copy as a gift, purchased from the net, when I mentioned mine had been borrowed never to return. The reappearance of this excellent book is just terrific and we can thank Wakefield Press for bringing back into popularity other excellent books that for some reason slip from publication and are almost forgotten. A good example of their cleverness is in resurrection is the Alice B Toklas cookbook that is all at once a memoir and a cookbook and, a book that we are particularly fond of. Simetti is an American who went to Sicily and never left. She is not just an excellent and generous recipe writer she is a historian and Sicilian Food is made all the more interesting for her historical anecdotes. We have made her pasta with cauliflower (p149) for more than 20 years and have been constantly frustrated that such a beautiful dish, when put on a restaurant menu, sits in the fridge to become a ’staff meal’ just before it is fit for the bin. Why, when it is so delicious and interesting we have never been able to figure out, especially when we can serve it at home to undeserved acclaim. Over the years we’ve made lots of recipes from this book with great success and enjoy that the ingredients are readily available and inexpensive in the summer season.
	RUSTICA MOVIDA Spanish Traditions and Recipes Frank Camorra and Richard Cornish Photography Alan Benson Published by Murdoch Books, H/B $53.95 Who hasn’t been hanging for Frank Camorra and Richard Cornish’s new book Rustica. The passion for food and wine and the Spanish cuisine oozes from the pages and is brought to visual life with Alan Benson’s wonderful photographs. The design is brilliant a slight side step from their first book Movida, recognisable but not the same. Written and researched over a dozen visits to Spain in 18 months this is the real food of Spain. Not a chemical in sight, not trissed up, not plated within an inch of its life, it is the food of the market precincts, the tapas bars, the local food, the secret places that usually only locals know. Rustica is about food with taste, food with a history much older than white settlement in Australia and it is about the journey of food from one land mixed into the food of another land and the end result that has become Spanish cuisine. This has been our holiday cookbook, simple food with enormous bold honest flavours and yes, we’ve already made the torron (p351) and next will be the Euskal Pastelas, Basque Cherry Pies (p283)……..and, and! Best off this is the type of cooking that made once, in most instances, a good cook will probably only need to refer to the book again for the pleasure of enjoying the stories and the passion that comes with both of these book.
	Adventures with Chocolate Paul A. Young photography by Anders Schonnemann Published Kyle Cathie Ltd and distributed in Australia by Simon & Schuster, H/B $35 One of the most surprising books to arrive for review has been Adventures with Chocolate by British chocolatier Paul A. Young. The title failed to entice and the book had been dismissively put to one side wondering what else could be regurgitated about chocolate. Since read with ever-increasing excitement as new interpretations, twists and turns that are original and exciting unfolded it has been a very long time since a finished book has so many follow up markers. There are ample beautiful photographs by Anders Schonnemann to delight and amuse those individuals not satisfied with the written word when it comes to a recipe. The book is not without complexity and will equally command the interest of both the professional cook and more advanced home cook, but the novice should not be put off because this book allows many simple starts that will make the progression to some of the more complex recipes a natural progression. Recipes like Dark chocolate and chilli gnocchi, with mascarpone and pecorino p130, Paul’s Venezuelan chocolate chilli chicken p120, Hot chocolate and basil fondants and I am just dying to make my own twist of Chocolate and almond tortellini with blood oranges and pine nuts p68. My only doubt Sweet roasted green garlic ganache p135, admittedly listed under the section ’Alchemy’. Adventures with Chocolate will be available at the beginning of November and at $35 is incredible value for money!

no golden arches
for the Barossa Valley
put your support behind the public campaign to stop this development read on

books
to spend your christmas dosh on……or not?
read on

hot spots — These snippets add value to existing reviews, draw your attention to something that is fun, quirky or good value (like the Wheatie which is all of that) and for those who love to rush to something new (not our choice) you'll have the opportunity to put your dollars on the table at your own risk and we'll follow through with a review (or not) after their three month opening period has expired. click here for hot spots

january 8
we’ll be mad about mangoes!
our very best recipes a fabulous dessert cake (pictured) and three types of mango ices and ice creams

more fashion at the
melbourne racing carnival

Rockford Steam
Powered Dinner
information on Galaxy Guides to go to the information and to view last weekend’s menu click here t +61 8 8563 2720
or email Pam O’Donnell.
Chefs wishing to express an interest in doing a trip and pitting their skills against esse should email their CV to
Brett Lanthois or Pam O’Donnell

restaurant reviewing
for January we are looking at our favourite beach side eating establishments and taking a closer look at Semaphore.

next month
We'll be in Adelaide Fesitval and Writers’ Week mode and doing a round up of where to eat and what to do in Adelaide. Shopping, having fun, things to see and things to do and the best of Adelaide eating and drinking.

galaxy guides reviews and recipes are also published on a weekly basis in the
Independent Weekly

Want to make a suggestion email our food editor

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

Looking for cooking schools
in exotic places this is a fab new list from www.saveur.com a favourite American food and wine web site that has managed to avoid the dumbing down. click here to go to their new list!

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

for black sheep t–shirts

The COOKS’S CLUB class program for February to June has been sent to our regulars and will be posted on the site on January 18, 2010. The full information will be loaded here (available bookings are updated on a daily basis)

food and/or reviews are lodged on Galaxy Guides every Friday by end of day (a restaurant day, so more likely midnight than 5.00pm). To enjoy this up to the minute information bookmark the front of Galaxy Guides which will always take you directly to the new articles and recipes.

Please bookmark the front of our site and return on a regular basis it helps our statistics! www.galaxyguides.com
and please send a link to all of yours friends and colleagues.

Our latest web site
The Conservatory Garden and Home

visit our web sites
Autopawn
Chloe’s Restaurant and Function Centre
Coates Wines
Lucia’s Fine Foods
Lyndey Milan
Paracombe Wines
Southern Rocklobster Limited – CHEF NEWS
Mitchell Wines
The Miner’s Cottage
Thorn Park
Willabrand

Ann Oliver
Sauchin
Galaxy Guides

email Ann for a quote or telephone +61 403 117 739

www.annoliver.com

Waldorf Hysteria Hotel Manners, Misbehaviour & Minibars
Published by Funny Side Up, P/B $29.95

This little book is a stocking filler for anyone with a love of the absurd, the weird and the funny. Probably at best a half a day’s read the design is rewind straight to the 50s and very much has the feel of what a CWA (Country Women’s Association) of that period might have been, had they just had the good sense to drink more gin. Don’t let that put you off Waldorf Hysteria is very contemporary and even mentions modern badly behaved children like Paris Hilton. It is a deliciously saucy little book delightfully studded with a lot of very bad behaviour. Anyone who has worked in hotels will love this book and find it more than a little ironic, I just chewed through it! (Such a relief after Hervé This!)

You might also like to try Great, Grand & Famous Hotels and 1001 Escapes to make before you die click here