 |
editor’s note
We are excitedly awaiting the arrival of Tina and Neil Jewell from Le Quartier Français restaurant Bread and Wine for their cooking classes at Adelaide’s River Cafè and Red Ochre Grill. Neil Jewell does a brilliant class le cochon complèt and shares his extensive knowledge of making traditional smallgoods. Perfect timing to do your own before the winter season ends. Tina may now manage Bread and Wine but she is a regarded bread expert. The Red Ochre Grill already has its own sour dough, but they have Tina’s recipe on the bubble and will make the first loaf this weekend…CLICK HERE to go to the full information and booking form.
These unique cooking classes are sponsored by Qantas, Feast Fine Foods and Free Range Berkshire Pork Producers, The Sebel Playford Adelaide and Galaxy Guides
Kaaren Palmer’s Champagne has been a fantastic embellishment to Galaxy Guides. As Galaxy Guides Champagne editor, Kaaren has brought to her section a wonderful depth of knowledge and a fabulous guide for Australia as to where Champagne can be enjoyed. Kaaren’s first sell out event Cristal and Crayfish was held at the quintessentially Australian pub The Wheatie (or if you need the full name The Wheatsheaf International). A glass of 02 Roederer Cristal and with a fresh baked white bread steamed crayfish sandwich was enjoyed by all. Many in fact went to to try to 04 cristal and enjoy other Champagnes listed at The Wheatie.
CLICK HERE to go straight to Champagne and to subscribe to Kaaren Palmer’s Champagne News CLICK HERE Well April and May have been a bit of a blur with back to back events including a fabulous lunch at Paxton Vineyards and leaving the following day for three weeks working in Shanghai at David Laris’ latest venue Sinan Mansions. In Shanghai we represented South Australian Tourism and our sponsors wines were presented in matched food and wine menus in 12 Chairs and at a trade and public tasting held in YUCCA to read more please CLICK HERE
A perfect day and a perfect venue the pre–lunch tasting at Paxton Vineyards
Good people get involved in good things and Adele’s Creative Kitchen under the umbrella of novita children’s services is just one of those things. Ever thought about how hard it must be to eat well when you are disabled? Well then try and figure what it is like to be a kid with disabilities and then you’ll get what this is all about. The launch of this excellent initiative will be held at Festival Wines Cucina on Wednesday June 15 with chef Peter Jarmer and Adele Fragnito who was a 2010 Master Chef contestant and we’ll be keeping you posted as to how you can all throw your weight behind it.
Lastly as a chef of thirty years and someone who was brought up in a family that hunted and fished and has sometimes hunted and killed the food that I cook I am appalled by ABC Four Corners 30 May, 2011. You have to kill a vegetable to eat it, but show some respect! Such disgusting cruelty and insensitivity is disgraceful and as for Cameron Hall, and the Australian live meat export industry, for absolute shame there are no excuses that could possibly say this appalling practice is okay! Perhaps what is so difficult to understand is that even the Romans understood that killing in stressful conditions ruins the meat. Having evidenced the difference in killing methods and the damage that stress at the time of killing can do to the flesh! This cannnot be condoned and citing cultural differences as an excuse is an appalling cop out!
Ann Oliver
Food Editor Publisher and Chef
food-editor@galaxyguides.com
telephone +61 403 117 739
You can help by sending this to like minded friends and asking them to subscribe. The more traffic we have the better it looks for the future of Galaxy Guides.
what’s hot, who’s hot……buying local is very hot!
Best oysters in Adelaide remain at Jolleys Boathouse where they are opened to order and not washed in Adelaide tap water. For restaurant details CLICK HERE
Our out of city favourite The Kitchen Door at Penny’s Hill offers a great value regional lunch seven days a week. Nothing over complicated but an emphasis on seasonal and local including just shucked oysters in the season CLICK HERE
…and for those chefs adding the tantalising words just shucked to their menus the point of shucking to order is completely lost if you wash them in tap water!
It is a rare occurrence that the oysters we shuck don’t get eaten, but smoking them is a great way of adding a new dimension to the oyster and keeping them in perfect condition for the following day, or longer if they are put into some good oil! Click on the image to go to the recipe. |
 |
Real veal bones make the very best stock/glaze. You don't have to reduce to nothing to get a good set and you don’t get that nasty Marmite flavour. Available at Feast Adelaide Central Marketsabout $5 AUD per kilo you might like to order +61 8 8231 4700
Adelaide’s best croissant at the Red Door Bakery 22 Elizabeth Street, Croydon South Australia telephone +61 8 8340 0306 and we also think that the Queen Street Café just a couple of doors down does Adelaide’s best breakfast and coffee combo! To see more about Queen Street and the precinct CLICK HERE
An absolute addiction egg custard tarts are now available from Seng Kee Yum Chain the Adelaide Central Markets food hall (newer area) every day instead of just on Fridays CLICK HERE for their details
Fantastic pouring cream just perfect for making ice cream and drowning your favourite winter pudding in, Hindmarsh Valley Pouring Cream available in 500ml bottles from Wilson’s Organics, Market Street, Adelaide and the bottles make great small water bottles when recycled.
not local but…
Spectacular vanilla beans
Not local but we still reserve the right for a few guilty pleasures with food miles with vanilla, chocolate and coffee. These vanilla beans from Madagascar are just outstanding. About twice the flavour the vanilla seeds suspend in fat (meaning quality cream and ice cream) better than we have seen since the late 80s before the devastation of Madagascar’s vanilla crops. The beans are expensive, but not when you think the quality is so outstanding you can halve the number of beans you are currently using to order CLICK HERE and for more details email info@katespice.com
|
Suzie Wong’s Room
shop 2, 120 Port Road
Hindmarsh South Australia 5007
right next door to the Adelaide Entertainment Centre
t +61 417 520 478
e nina@suziewongsroom.com
w www.suziewongsroom.com for live entertainment details, opening hours and menus
This is like stepping back into the past and the old Twin Street Jazz Cellar where such luminaries as Dave Brubeck and his band played after their shows and Scotch was drunk in copies quantities from thick old coffee cups. The joint was regularly, if half hearted busted by the cops for illegal drinking but a good time was generally had by all. Well, that was almost fifty years ago and we have certainly come a long way since that and licensing laws are civilised enough to allow all manner of ditzy little restaurants and bars to start springing up.
At Suzie Wong’s Room there are still earnest young musicians with berets and beards, but the vibes were cool and the darkness of the room makes allowances for what are probably distinct shortcomings in accoutrements. Menu is tiny and not inspiring and wine list is almost non existent. However in saying this there is nothing wrong with the 2010 Pizzini Sangiovese ($8 for a glass and just $34 for a bottle) and the pasta Old School with bacon, chilli, capers and olives ($16) whilst the quality of the pasta was ordinary and very overcooked the dish tasted delicious and was eaten to the bottom of the bowl. With just a handful of wines listed it must be said they are all good wines and prices are low.
Suzie Wong’s Room may not be for anyone looking for refinement in the dining experience, but it is quirky, does stay open late and is a great option for a modesty priced little supper before or after a show or drinks and snacks at any time. Most importantly Nina Nina Jerebica is a young person having a go and we love that! please note opening hours are a work in progress so might be a good idea to call before turning up!
just GF Cafe
3/462 Port Road
Hindmarsh South Australia 5007
t +61 8 8346 5985
e just.g.free@gmail.com
As chefs throughout the world struggle with the wave of dietary requirements for gluten free menu options, chef Sabine de Vuono has found herself a niche market in a quirky little café on Port Road right next to one of our favourites Addis Ababa Café. in fact Sabine now does the desserts for the Addis Ababa and in a short time both venues have established a good working relationship and can often be seen helping each other out.
Desserts are basically good home cooking and the old style coconut macaroons are especially good. Whilst we have not tried it their house made gluten free pasta it walks out the door. Dried pasta, it may well be a good option for restaurants seeking to embellish their gluten free menu and stay within budget as most gluten free ingredients are double the price of standard items.
A modest little venue doing a good mix of dine–in and take–away and a great addition to the already interesting Port Road precinct.
south australian scallops!
Paul Polacco
t +61 401 287 109
e paul@polaccoenterprises.com.au
If like us, you are sick and tired of being served up shitty frozen scallops (even in what are supposedly Australia’s best restaurants) think again! Paul Polacco fishes Kangaroo Island and in the season is selling live scallops of fantastic quality at many farmers’ markets and now (praise the lord) into some restaurants in Adelaide and surrounds.
We keep the roe for an exquisite silken steamed scallop custard and with that quality sashimi scallop with a little salmon or wasabi roe is divine!
to read more up–to–the minute
dining, drinking and cooking news and see forthcoming diary dates come back to Galaxy Guides every week. Content always updated by end of Friday (restaurant end of day) with direct links from the front of the site www.galaxyguides.com to news, new recipes and events or click here
unsubscribe from Galaxy Guides’ what’s hot! |
|
galaxy guides events
hot news!
jump to the index for this issue
CLICK HERE
diary dates
South Australia
International Guests
Thursday June 23, 2011
rise baby rise!
cooking class with Tina Jewell
yeast and pastry guru Bread and Wine
le Quartier Français, Franschhoek South Africa
7.00 pm at Red Ochre Grill Park View Room, Adelaide South Australia
class, comprehensive notes and recipes, tastings, wine $65 gst inclusive
please CLICK HERE to download the booking form Sunday June 26, 2011
le cochon complèt
cooking class and lunch with Neil Jewell
head chef and master charcutier Bread and Wine
le Quartier Français, Franschhoek South Africa
11.00 am at River Cafè, Adelaide South Australia
class, comprehensive notes and lunch $200 gst inclusive lunch only $90 gst inclusive food and wine
please CLICK HERE to download the booking form
Ann Oliver’s COOKS’ CLUB
the program for July until November 2011 will be sent out to cooks’ club subscribers mid June and launched on Galaxy Guides a week later. Soufflés – repeat class
Nowhere near as tricky as chefs like to let their customers believe everything you need to know to master the technique…$95
3 places available
Thursday June 9 2011, 7.00pm – 10.00pm
Hot Puddings
Who doesn’t love a hot pudding especially when it comes with custard and ice cream, some great new recipes…$95
6 places available
Thursday June 30 2011, 7.00pm – 10.00pm
Scallops
Straight from Kangaroo Island live and yapping and proof that frozen scallops regardless of where they come from just don’t cut it…$110
this class is full
Classes have 11 places and unless otherwise identified classes are demonstration only — to download the booking form
please CLICK HERE or for further details
call Ann Oliver +61 403 117 739 non galaxy guides events 21st of June, 2011
Yalumba Signature
Rare & Fine dinner
Jane Ferrari & The Yalumba Wine team
Auge Ristorante
22 Grote Street, Adelaide
$160 per head all inclusive
6:30pm for pre dinner drinks & canapés
t +61 8410 9332 or email info@auge.com.au
what’s hot index!
- new recipes well it’s pudding time of course READ MORE
- just GF Cafe, yes you guessed it gluten free the latest fashion in food but chef Sabine de Vuono is doing a great job
READ MORE
- Funky and fun and right next to the Spanish deli and Adelaide Entertainment Centre Suzie Wong’s Room where food is very simple, quite tasty and cheap and the music is cool vibes READ MORE
- Shop local for some really good new local ingredients and products CLICK HERE
- Live South Australian scallops from Kangaroo Island CLICK HERE
- Like to have a look what we cooked and where we cooked in Shanghai for
sauchin 2011 CLICK HERE
Thursdays sbs television
Lyndey & Blair’s
Taste of Greece
8.00 pm
Lyndey Milan and her son Blair explore the Peleponnese, its food and history. A celebration of life lived in the world of food and wine and conviviality and fun and a commemoration of their unique time together cut short with Blair’s tragic death shortly after the end of filming.Celebrate life with Lyndey & Blair’s taste of Greece! AO
 new recipes
It’s pudding time
two simply gorgeous recipes
the best ever Self–Saucing Chocolate Pudding and some of you might be happy to know the latter is gluten free and an oldie and a goldie
Bess Mortimer’s Orange Pudding 
|
|
