Marlborough: where they tell me the sun mostly shines. That image I captured looks just how the most famous of the regions brands Cloudy Bay should look like to me though. Mystically beautiful. And dare I say it very Middle-earth.

To explore the Marlborough Wine Trail with more than 100 cellar doors you could well stay in the region for more than one day. For my 24 hours I explored just two of the cellar doors and lunched at a third. At Giesen Wines the premium range The Brothers was my pick, particularly good in the varietals for which the region is best known: sauvignon blanc and pinot noir.

Of course where there is wine there is usually food, and that is where much of my 24 hours were spent: eating and cooking and finding out about local produce. This included a cheese making session with wine matching at Cloudy Bay.

Lunch was at Herzog restaurant. My Swiss heritage approved. Classic and delicious food served on white tablecloths with traditional service and accompanied with their own wines. Herzog also has a cellar door.

And dinner was enjoyed in the heart of Marlborough’s wine region in the landmark 1920′s Art Deco Hotel d’Urville. Here the dining room offers a modern update on traditional hotel food and I selected accordingly. A mid-season treat of onne dozen Bluff oysters followed by steak with green pepper sauce and potato torte. Have you tried Bluff oysters?

And before departing the next morning I took in a cooking class in Blenheim at Darlington Barn. Check out Angie’s Pavlova recipe >> here <<.

And some local produce that I found:

SALT: My home kitchen has a salt collection. As we usually associate the Marlborough region with wine I was surprised to find out that New Zealand’s South Island has salt fields located in Marlborough. Tick. Salt in my suitcase (in a packet of course, and, declared as all food should be to Australian Customs Quarantine on my return) and added to my collection.

OLIVE OIL: On my personalised tour with Explore Marlborough my visits to boutique food producers included the Stantons Olive groves where I caught the last of the olive harvest and backed it up with a varietal olive oil tasting.

PINENUTS: And as a parting gesture, I picked up some high quality local pinenuts at the Blenheim airport.

Getting to Marlborough:

My journey to Marlborough was on a leisurely crossing from Wellington on the Interislander. I recommend the Kaitaki Plus ticket which give access to the exclusive premium onboard lounge with complimentary food and beverages, newspapers and magazines, Sky TV and free internet access. OK, I’ll admit I dosed off and as we made our way into Picton the caring attendant gently tapped my sleeping toes to gently wake me up. Service doesn’t get any better or friendlier.

By Sea

From Wellington to Picton 3.5 hours

By Air

Auckland to Blenheim 1 hour 20 minutes
Wellington to Blenheim 25 minutes
Wellington to Picton 25 minutes
Christchurch to Blenheim 50 minutes

By Road

Driving times ex Blenheim
To Christchurch 4.5 hours
To Nelson 1 hour 45 minutes
To Kaikoura 1 hour 45 minutes

Marlborough International Events:
- Marlborough Wine Festival 2nd Saturday in February
- Forest Estate GrapeRide 1st Sunday in April
- Classic Fighters Airshow (biannual) Easter Weekend
- Marlborough Marathon late October
- Hunters Garden Marlborough 1st week in November

Explore Marlborough
+64 21 846 607

www.wine-marlborough.co.nz

Pavlova (A Kiwi Classic)

Enough for 10 individual Pavlovas.

Ingredients:

3 egg whites
1 cup castor sugar
2 teaspoons cornflour
2 teaspoons malt vinegar
1 teaspoon vanilla essence

Method:

Preheat oven to 140 degrees C.

Whisk egg whites in a clean mixing bowl. Add castor sugar and cornflour until hard peaks form. Gently add malt vinegar and vanilla essence.

Pipe Pavlova mix onto silicon sheet or baking paper. (We made individual Pavlovas during my cooking class).

Bake at degrees for 7 minutes.

Reduce heat to 80 degrees and bake for a further 40 minutes.

(The time required will depend on the size of the Pavlovas).

Pinot Noir and Berry Sauce

Enough for 6 – 8 portions (or the 10 small Pavlovas)

Ingredients:

300ml Pinto Noir
250g fresh or frozen berries
3 tablespoons soft brown sugar
1 cinnamon quill
1 star anise
2 teaspoons cornflour

Method:

Place cinnamon quill and star anise in a saucepan with the wine. Reduce the wine by half. Add berries and simmer for 15 minutes. Dilute cornflour with a little cold wine then add to the mix. Remove cinnamon and anise. either use whizz stick to blend of simply crush up the berries with a spoon.

Serve warm with Pavlova that has been topped with vanilla whipped cream and fresh fruit garnish (like Kiwi fruit).

While Angie led the way on dessert, Hamish demonstrated a couple of savoury recipes with my favourite of the day a Saffron-Infused Salmon where he lightly cured the fresh salmon in saffron salt and brown sugar. Terrific.

Darlington Barn
Hamish and Angie Beard
48 Vickerman Street, Grovetown Blenheim New Zealand
+64 3 577 6014
info@darlingtonbarn.co.nz

“Routes du Bonheur” the French catchphrase describes the art of creating your own personal “Road to Happiness” by journeying around the countryside. Sixty guests were given a glimpse of three new Relais & Châteaux “roads”, recently at an elegant Sydney cocktail party at The Mint with an exquisite menu by Executive Chef Hugh Whitehouse from one of Australia’s newest Relais & Châteaux hotels, Saffire Freycinet, on the east coast of Tasmania, with wines from Sam Neill’s Two Paddocks in Otago, New Zealand, and Pommery Champagne. And then there was the surprise guest: actor Sam Neill.

Sam Neill’s New Zealand

In his “Routes du Bonheur” Sam Neill traces a route from the wilderness of New Zealand’s Huka Lodge at Taupo to Whare Kea Lodge & Chalet in Wanaka, Otahuna Lodge in Canterbury and to his own winery, Two Paddocks in Otago.

Tetsuya’s Australia

Sydney’s celebrated Relais & Châteaux Grand Chef Tetsuya Wakuda takes us on a journey from his best fishing spots near Hamilton Island’s qualia resort to the Wooden Boat Centre on Tasmania’s Huon River, the oyster beds of Wineglass Bay and a few nights at Saffire Freycinet resort.

Julian Robertson’s Tour

US hedge fund manager and hotelier Julian Robertson’s itinerary takes travellers on a journey to his three magnificent properties – The Lodge at Kauri Cliffs by the Bay of Islands, The Farm at Cape Kidnappers at Hawke’s Bay and his newest creation, the 11-suite Matakauri Lodge, just 7km from Queenstown’s centre.

The Launch at The Mint

He was such splendid company: I’m afraid I might have monopolised the time that night of Justin King, General Manager from one of Australia’s newest Relais & Châteaux hotels, Saffire Freycinet. He’d flown to Sydney with his Executive Chef Hugh Whitehouse, who created the scrumptious food for the soiree using some of Tasmania’s best produce: sugar-cured ocean trout with Shima wasabi, Huon Valley roasted root vegetable frittata and Flinders Island lamb. We even saved a little bit of room for dessert.

The itineries are available on relaischateaux.com

VIVID the festival that lights up Sydney is over for another year. On the first night for 2013, P&O cruise ship Pacific Pearl was in port in Sydney. While the rest of the city embraced the views mostly from ground level, our intimate group had the pleasure after a leisurely dinner onboard ship – in Luke Mangan’s always delicious Salt Grill – of checking out the VIVID harbour views from the MCA to the Sydney Opera House from the Pacific Pearl top deck. By the way, I’m such a fan of Chef Mangan’s food and I’ve eaten his dishes so many times I was able to guide the rest of our table through the whole menu (and even changed their minds about what to order for dessert). The night was a feast for the tastebuds and a feast for the eyes.

In fact the superliner actually became part of the canvas for the spectacular Vivid Sydney light and sound display – the first time a cruise ship has joined the festival. Pacific Pearl came alive with the P&O Cruises’ “See Voyage” taking viewers on a virtual cruise at Sydney’s Circular Quay, complete with a maritime themed soundtrack. The display saw the entire starboard side of Pacific Pearl – 254 metres long from stern to bow and 28 metres high from the water line – become a giant projection screen. Eight massive film-strip projectors work seamlessly together to bring a cruise experience to life in a dazzling display of colour and movement, designed by Australia’s award-winning leader in large scale projections The Electric Canvas.

Unlike other elements of Vivid which were projected onto permanent fixtures, The Electric Canvas team had the challenge of perfectly aligning the projection onto the side of the ship in a matter of minutes after the ship arrived at Circular Quay yesterday afternoon for its two-night visit. To achieve this incredible feat, 160m of film are being fed through eight giant projectors installed at east Circular Quay. Pacific Pearl’s participation in this iconic event was possible due to an unusual two-night stay in Sydney on a cruise itinerary planned more than two years ago.

www.pocruises.com.au

www.vividsydney.com

“Shall I hold it at my groin?” my waiter winked when BAR FLY asked him to hold one of her plates for a photograph. That’s the kind of friendly service that gets this flirty girl all excited. Within the heated two levels, various intimate spaces create a comfy spot to warmly settle in with friends for the coming winter months.

Delicious food works well as shared plates. We approve. Salt Cod Croquette & Garlic Aioli. Crispy School Prawns, Chipotle Mayo. Prosciutto & Figs. Heirloos, Quinoa Broad Beans. Excellent bar food from 6pm. And (though we didn’t try these) Ham & Cheese Toasties all day long… yummm…

For our beverages we skipped the beers – on tap, craft brews and usual suspects – and wine selection and headed straight for the cocktails (from $16 like spiced rum Drum Beat, jugs from $28). Head bartender Ben King poured a lot of heart into our drinks. Top pick was a yet unnamed ultimate ‘softdrink’: blanco tequila, mint, chinotto and lime. And he mixes a smooth Whisky Sour. He does a watermelon whisky cocktail that I just have to try. And I also learnt that his favourite base though is not a spirit but Campari. Which can only mean one thing…

Even if like me you don’t live in the area, Cornerstone is worth a visit. Don’t just leave this gem to the locals and the theatre-goers. Get on down…

Cornerstone
245 Wilson Street, Eveleigh
+61 22 8571 9004

An excerpt of this was published in my weekly BAR FLY newspaper column for the Alternative Media Group.

Ultra cool space. Very Newtown. Bloody delicious burgers. And queues. Is it worth the wait? We wandered upstairs and downstairs early on a Thursday night looking for a table and finally we grabbed the only available stools at the end of a shared bench. The BAR DUDE seated me like a lady while he ordered our drinks, brought back his beer and reported that my Sazerac would be brought to the table. Excellent service he said, adding he was asked if I wanted my Sazerac made with rye whiskey or Cognac. Tick. It wasn’t much of a wait before the first of my cocktails appeared at the table. And it was a beauty though at $20 priced at the top end for the area, if not Sydney. Ah what the heck. It was a bloody bottler of a drink! So good I ordered more…

Mary’s
6 Mary Street, Newtown NSW Australia

This review was published in my weekly BAR FLY newspaper column for the Alternative Media Group.

in his only Australian appearance

With renowned Australian chefs, Matt Moran and Kylie Kwong and new host of River Cottage Australia, Paul West

Monday, June 17 at the Seymour Centre, Sydney

BOOK TICKETS HERE >>

www.seymourcentre.com/events/event/an-audience-with-river-cottages-hugh-fearnley-whittingstall

For one night only; writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall, will share his extraordinary River Cottage sustainable living journey and introduce the Aussie he’ll be handing the baton to, Tasmanian chef, Paul West, ahead of the series premiere of River Cottage Australia on Thursday, June 27.

Hugh’s personal passion for all things sustainable has encouraged interest and debate around the globe about the importance of local and seasonal produce. What started off as a social experiment has turned into 15-years of unrelenting commitment to campaigning for sustainable agriculture and fishing.

On bringing the River Cottage message to Australia and cultivating a self-sustaining lifestyle here, Fearnley-Whittingstall said: “Australia has some good things to work with – sunshine, wind and even rough seas can all be harnessed for energy at both the national and community level. You also have one of the most vital ingredients for sustainability and that’s that there is not too much pressure from urban crowding or expanding populations. But the flip side of that is that it can sometimes make issues of sustainability seem less urgent.

“I can definitely sense there’s a lot of pride and determination going into maximising your home grown crops these days. There’s some fantastic market gardening and community growing getting underway – both in and around the major cities as well as in more rural communities.”

Paul West has always dreamed of running his own self-sufficient farm to enjoy the simple pleasures of growing your own and reconnecting with food.

West said: “For a long time I’ve been passionate about how people grow their food and the home cooked meals that they enjoy with family and friends. I found an instant affinity with River Cottage’s principles, and thoroughly enjoyed the light-hearted and fun manner in which Hugh delivered it – what an inspiration.

“I never dreamed in a million life times that I would be given a similar opportunity by the man himself. I am absolutely humbled, my only qualifications are life experience and passion, and I am relishing the chance to bring home the River Cottage concept for an Australian audience.”

Hugh and Paul will be joined by renowned Australian chefs, Matt Moran and Kylie Kwong where they will discuss food sustainability, ethical farming, growing your own, cooking with Australian native ingredients and the future direction of food in Australia.

Well-known Australian chef and restaurateur, Matt Moran, grew up on a farm and is obsessed with using nothing but the best quality ingredients he can find, both at home and in his restaurants. His new television series, Paddock to Plate, will take him back to his roots in country Australia, where this passion began.

Moran said: “It took me 28-years of working in kitchens, to finally get out and to the source of it all – the amazing produce this country has to offer and the people that are so passionately producing it.”

With seasonality the driving force behind the menu at his restaurant, Chiswick, Moran can often be seen proudly boasting on his various social media outlets about finding inspiration in its abundant kitchen garden.

Matt is currently in the middle of filming Paddock to Plate and will share stories from his travels so far.

Australian-Chinese chef, Kylie Kwong, has long been an advocate of sustainable and ethical food production and puts this into practice in her cooking at her restaurant, Billy Kwong, and stall at Eveleigh Farmers’ Market in Sydney.

She’s been serving Australia native plants at Billy Kwong for two years but it was her recent addition of edible-insects to the menu that has seen her lead the charge in Australia to change Western attitudes towards eating these creepy crawlies.

“I’m very inspired and driven by ethics and sustainability but the actual produce is also just so delicious – the amazing taste and texture, not to mention being full of protein and minerals. And it’s in my Chinese heritage – we’ve been eating insects for thousands and thousands of years, just like Indigenous Australians, so it’s a wonderful cultural, historical and sociological story as well.”

· the production of Champagne Bollinger cuvees up to the point of shipping
· the supply of grapes
· the House’s vineyards

47 years of age, an agronomy engineer (a graduate of AgroParisTech) and oenologist, Gilles Descôtes joined Champagne Bollinger in May 2003 as Assistant Production Director. He was then named Director of Vineyards and Supply in November 2005, before becoming Technical Director in July 2012.

Jérôme Philipon : “His great expertise, in both winemaking and the viticulture of Champagne, makes Gilles Descôtes the natural candidate to assume the full role of Chef de Cave of Champagne Bollinger. He has shown, over the course of the last 10 years, the great leadership qualities required to assist Champagne Bollinger in its controlled growth.”

Gilles Descôtes : “it is with the greatest respect for the ‘savoir-faire’ of Champagne Bollinger that I accept this post. My experience at the heart of this House will help me continue its development through maintaining the style and excellence of its cuvees.”

To support Gilles Descôtes and his team, and to assist with his new responsibilities, Champagne Bollinger has decided to create the role of Deputy Chef de Cave.

Denis BUNNER will join Gilles DESCÔTES and team in this role on the 2nd of September 2013.

33 years of age, a native of Alsace, he is an agronomy engineer (a graduate of AgroParisTech) and an oenologist. He started work in Champagne in 2002 at the Comite Champagne (CIVC) where he remained and is currently Head of Oenology. He has notably participated in :

· the implementation of the Champagne guide to sustainable viticulture
· quality control of wines throughout their production process
· industrial studies for various large Champagne houses

With equal technical and oenological expertise, Denis will :

· support technical innovations and developments at Champagne Bollinger, both in the cellars and the vineyards
· support the Chef de Cave on the grape supply management
· contribute to the presentation of the wines of the House and will be a privileged partner of the ‘Wine’ communication of Champagne Bollinger to the professionals

Denis Bunner : “I am excited to join the team of Champagne Bollinger. My goal is to use my experience in viticulture and vinification to serve the ambitions of Champagne Bollinger, in accordance with the quality requirements of the House.”

Lunch! is targeted to Australia’s growing $20 billion food-to-go market. The show provides an opportunity for exhibitors to meet buyers from the retail, foodservice and hospitality industries including: restaurants, cafes, pubs and clubs, hotels, delis and supermarkets, caterers and government.

The Lyndey Milan Producers’ Showcase precinct will feature a number of outstanding Australian boutique producers. If you are looking for a show to exhibit your products, then it’s not too late. Click here for more details. Specialist producers already booked include:

Hank’s Jam

ABOUT: Hank’s jam is one of the leading companies in the jam market. Having started 20 years ago in Hanks own kitchen it has blossomed into an expanding jam business that is sold both in Australia and internationally. Hank’s Jam has all the texture and flavour of jams like Grandma used to make. However, they focus on attention to detail; source the best available ingredients, offer outstanding service and create unique and interesting products.

PRODUCTS: (sizes range from 285g-600g)
Hank’s Jam offers a range of jams, chutneys and condiments. The company is constantly coming up with new products that will excite the market, such as their new chilli jam and onion marmalade.

SOCIAL MEDIA: Website Facebook

Pure Pie

ABOUT: Pure Pie were a big hit at the recent Noosa International Food and Wine Festival. They handmake artisan pies packed with flavour and innovative ingredients. The company places an emphasis on using fresh local produce and the best quality cuts of 100% Australian meat. As a result the pies are wholesome, fresh and individual to each customer.

PRODUCTS: (sizes range from individual 300g pies to 1000g family pies)
Pure Pie offers innovative flavors in their pie selection. Ranging from free range chicken, white wine, mushroom and tarragon to free range butter chicken. Designed to suit any taste bud.

SOCIAL MEDIA: Website Facebook

The Other Chef Fine Foods

ABOUT: Family owned and award winning company, The Other Chef Fine Foods, offers a range of jams, relishes, sauces, oils and vinegar that are full of flavour. In each product they use as much locally grown products as possible and steer clear from artificial colours, flavours and preservatives. With their products you have your own chef in the kitchen!

PRODUCTS: They have an extensive selection of products ranging from jams to olive oil. With the majority of the Other Chef Fine Foods products having won a fine food medal, you can’t go wrong.

SOCIAL MEDIA: Website Facebook Twitter

Nicholson Fine Foods

ABOUT: Nicholson Fine Foods is a multi award-winning family company which tailors its products to suit the needs of both the home cook and professional chef. Each product is designed to simplify the cooking experience and enhance the flavor of every dish.

PRODUCTS: Nicholson Fine Foods has a unique product offering, in that they offer everything from sauces and vinegars to the ready-made bio burger and chocolate mousse. My personal favourite is their Euro Style Spiced Beetroot Finishing Vinegar

SOCIAL MEDIA: Website

Lunch! is the must-go-to show for producers keen to connect with the food to go market and after a hugely successful inaugural show in 2012, Lunch! is back! This time, in Sydney [24 & 25 June] as well as Melbourne [12 & 13 August].

Modelled on the United Kingdom’s Lunch!, the show attracts a significant number of buyers from the retail, foodservice and hospitality industries including: restaurants, cafes, pubs and clubs, hotels, delis and supermarkets, caterers and government.

At both shows the Lyndey Milan Producers’ Showcase precinct will feature a number of outstanding Australian boutique producers – a great opoprtunity for them to ‘bite into’ Australia’s growing $20 billion food-to-go market. Pardon the pun.

At the show there will also be a number of other attractions:

- Working Lunch! Theatre – panels featuring industry hardhitters discussing food trends, food merchandising and the business of food franchising.
- Lunch! Table – with competitions such as Smoothie and Juice and australian Sandwichship titles and a number of different senimars on one of my favourite liquids, coffee.
 Menu Inspiration Academy – practical sessions with pricing and projected profit.

My stand, Lyndey Milan Producers’ Showcase, will also be a great attraction! If you produce a premium Australian product and want to put your product, face and brand in front of over 3,600 professionals, contact me lyndey@lyndeymilan.com or my colleague ann@lyndeymilan.com The cost to be involved and package offered are below.

What does it cost and what is included?

An exhibitor fee of only $1200 +gst per show covers both days and includes:
- 4m² (2m x 2m) shell scheme stand (see attached pdf) that includes:
- 2m x 380mm deep fascia name board;
- 2 x 150watt spotlights on a continuous track – NEW IN 2013;
- Charcoal carpet tiled flooring
- 2 x wall shelves – either flat or slated – NEW IN 2013
- Counter and stool
- Pre-show public relations and marketing support
- Listing in printed show map
- Listing on exclusive Lyndey Milan Producers’ Showcase web page with your product details, description and contacts
- Complimentary invitation tickets

I look forward to seeing you at Lunch!

Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over thirty years.

www.lyndeymilan.com

Judging for 2013 Young Chef, Waiter and Restaurateur is underway and as the program ambassador I was privileged to meet some of our industry talent last week and witness them in action.

Joined by industry colleagues and judges, I thoroughly enjoyed the experience of seeing this year’s young waiter finalists in a ‘working environment’ lunch last week. We were served by young waiters:

• Breanna Lawler – Assistant Manager, Flying Fish Restaurant & Bar (NSW)
• Danielle Doffay – Supervisor, The Point Albert Park (VIC)
• Hugh Holland – Food & Beverage Attendant, RACV City Club (VIC)
• Mathew McNamara – Sommelier, Bistro Dom on Waymouth (SA)
• Mitchell Jones – Restaurant Supervisor, BLACK by Ezard (NSW)
• Sonia Bandera – Sommelier, Rockpool Bar & Grill (VIC)
• Stephanie Jacob – Waiter, Hentley Farm (SA)

Each of these finalists was allocated a table to serve lunch and they were joined by young waiter judges Craig Hemmings, Lisa van Haandel, Katrina Birchmeier, Marilyn Annecchini, Sam Christie and Simon Denton.

“The judging was really enjoyable as usual and it was great to see such a lovely group of young professionals.

This year was no different and we look forward to seeing how the finalists progress in the future.”

young waiter judge Simon Denton explained.

“It was great to be involved with the Young Waiters for the first time this year, to see the calibre of professionals entering the program. Being a successful, professional waiter is an art form and requires great skill. Waitering is not always seen as a profession and I believe there is often not enough feedback given to young people who pursue this profession to be able to help them develop and evolve. The Electrolux Appetite for Excellence Young Waiter program does provide this platform for feedback and allows young professionals to network and feed off each other. I believe the competitive aspect of the program is important, not necessarily to discover a winner, but because it fuels these young professionals to be the best they can.”

Katrina Birchmeier, young waiter judge and 2012 EAFE Young Restaurateur of the Year.

Following the lunch I popped downstairs where the young chefs were in the commercial kitchen cooking their hearts out; judged by Anthony Musarra, Guy Grossi, Lyndey Milan, Luke Mangan, Peter Gilmore and Philip Johnson.

“The range of ages was quite big this year and some of the kids were only 24 years of age! It was incredible to see such maturity at such a young age.”

“It’s so gratifying to see these kids get so much out of EAFE. It doesn’t matter whether they go to be state or national finalists, they are winners already. Judges such as Peter Gilmore and Luke Mangan give such incredible advice.” young chef judge Lyndey Milan shared.

The young chefs in last week’s cook off were:

• Braden White – Sous Chef, Stokehouse Q (QLD)
• Francis Fawkner – Sous Chef, Muse Restaurant (NSW)
• Hajime Horguchi – Head Chef, Wasabi Restaurant & Bar (QLD)
• Jacob Davey – Sous Chef, Marque Restaurant (NSW)
• Joshua Niland – Head Chef, Fish Face (NSW)
• Michael Cole – Head Chef, Scholars Wine Bar (VIC)
• Oliver Gould – Head Chef, Stokehouse (VIC)

Electrolux Australian Young Restaurateur National Finalists:

• Bianca Welsh – Stillwater Restaurant; Black Cow Bistro (Launceston, TAS)
• Chloe Proud – Ethos Eat Drink (Hobart, TAS)
• James Viles – Biota Dining (Bowral, NSW)
• Julia Paussa – Coast Restaurant & Bar (Hervey Bay, QLD)
• Karl Firla – Oscillate Wildly (Sydney, NSW)

The 2013 finalists will be heading off on a produce tour of South Australia. From my own experience joining these tours, the finalists will not only have the chance to learn more first hand on the trip, but will also have the chance to strengthen their industry network with their colleagues and develop life long friendships.

The 2013 Awards Presentation will be held on the 12th August.

I ventured beyond these city walls and visited the harbour town of Dungarvan. It is renowned as Ireland’s ‘sunny south east’ holiday destination and to my surprise after three weeks of rain, the sun did come out. In this sunny little haven resides the talented television chef, Tannery restaurant owner and manager of one of Ireland’s most famous cookery schools, Paul Flynn. Paul is a bit of an overachiever having won a string of awards over the years including Ireland’s cookery school of the year for the last three years and best Munster chef and restaurant of the year from 2008-2011. Yet in typical Irish fashion he is friendly, warm hearted and a true Irish gentleman.

His food is famous all over Ireland, especially one in particular, plum and apple sundae. It is a triple treat dessert or a triple threat to the waistline. The base is a layer of plum and apple compote, followed by a layer of sorbet then sabayon. Paul finishes it off with a sprinkle of pistachio praline and borage flowers.

This is an indulgent, sweet, yet surprisingly light dessert. Each of the components requires different skills and a good sense of judgement. You could even make them separately as three different desserts. Yet if you can master this at home you will feel like a king or queen of the kitchen.

Plum & Apple Sundae by Paul Flynn of The Tannery, Dungarvan, Co Waterford, Ireland

Serves : 12 generous serves
Preparation: 15 minutes plus 2 hours chilling time
Cooking: 45 minutes

Ingredients:

Plum & Apple Compote:
12 plums (variety -black and orange inside), cut into 2cm dice
5 red apples, peeled, cut into 1cm dice
1/3 cup brown sugar
5 cm ginger scraped with a teaspoon and chopped
2 star anise
½ teaspoon cinnamon
1/8 teaspoon grated nutmeg
3 cups (750ml) apple juice

Sorbet:
1 sheet titanium gelatine
2 tablespoons caster sugar
2 cups (500ml) apple juice
2 strips lemon peel
1 tablespoons fresh thyme leaves + a few thyme stalks
3 tablespoons crème fraiche
1 tablespoon glucose
1 large egg white

Sabayon:
5 egg yolks
200 grams caster sugar
1 cup (250 ml) apple cider
300 ml double cream

To serve:
Pistachio praline
Borage flowers

Method:

For the compote: Combine all ingredients in a large saucepan. Mix well, bring to the boil, then reduce to a simmer. Cover and cook for 25 or so minutes, stirring occasionally. Remove lid and cook for a further 15 minutes, stirring occasionally as liquid reduces. Cool.

For the sorbet: Soften gelatine in cold water. Place sugar, juice, lemon peel, thyme and thyme stalks in a medium saucepan over medium heat. Mix well. Squeeze excess water from gelatine and add to pan with crème fraiche and glucose and mix again. Remove from heat. When cool remove lemon strips and thyme stalks. Place in ice-cream machine with egg white and churn according to machine instructions. Alternatively freeze in a shallow tray and when almost frozen, break up and whizz in a food processor. Place in freezer until needed, at least 2 hours

For the sabayon: place egg yolks, sugar and cider in a medium saucepan over low heat. (an induction cooktop allows you to take the temperature up a little higher. If unsure, use a double boiler) and whisk together continuously until light and thick and bubbles are just starting to appear. Remove from the heat immediately and pour into a shallow tray to cool. Gently whisk in cream and place in fridge.

To assemble: spoon some compote into the bottom of a large wine glass or similar. Place a scoop of sorbet on top and spoon over the sabayon. Paul used a pacojet to lighten the sabayon and pipe over the sorbet. Garnish with pistachio praline and borage flowers.

Lyndey Milan’s Taste of Ireland on Lifestyle FOOD
Dates and times:
Monday 10 June at 7:30pm and 11:30pm
Saturday 15 June at 11:00am
Sunday 16 June at 11:30pm
Click >> here << for more information

Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over thirty years.

www.lyndeymilan.com