Australian Harvest | The Cream Blog

Posts Tagged ‘Australian Harvest’

  1. PIRIANDA

    April 30, 2012 by Esme

    The fire was burning brightly, and the house was cosy on the 28th day of April 2012.

    Our latest degustation dinner at Pirianda was a huge success – A full house, full of wonderful guests who had an absolute ball.

    Here’s a few things we cooked up…

    Figlettes with Gippsland Blue on Wafer Thins

    Figlettes and Gippsland Blue on Wafer Thins

    We started off the evening with light canapes – These were slivers of Figlettes in Saffron & Pear Syrup, with Tarago River Gippsland Blue.

    Trout Mousse Cones with Caviar

    These were made with Buxton Smoked Trout & Buxton Hand-milked Caviar.

    Tomato & Coconut Soup

    This soup was a warming starter. Asian inspired, with tomato, coconut milk, palm sugar and fish sauce. We garnished this with coconut cream, fresh coriander and fried shallots.

    Bruschetta of Trout, Rocket, Chickpeas & Pomegranate

    This bruschetta was amazing, look at those jewels of pomegranate!

    Roasted Potato & Sweet Potato

    These potatos and sweet potatoes were roasted up with whole cloves of garlic, wedges of lemon and sprigs of rosemary.

    Glazed Lamb Racks

    The lamb was marinated in Beechworth Honey, Australian Harvest Mustard, orange juice, rosemary and sage. We served this with the roasted potatoes and blanched green beans with Dukkah.

    Chocolate & Pomegranate Tart with Vanilla Bean Icecream & Persian Fairy Floss

    We finished off the degustation with these tarts… and I’m told they were pretty good!

    Category About Cream, Behind the Pantry Doors, Cream Catering, Cream Cooks, Experience Pirianda, Food for Thought | Tags: ,,,,,,,,, | No Comments

  2. Three ways for Red Wine & Chili Sauce

    December 20, 2011 by Laura

    There are few sauces out there that can pack a flavor-punch without a ton of added preservatives and un-natural ingredients.   There are very few sauces that can pack a flavor-punch and offer you health benefits and nourishment that your body needs.  Australian Harvest’s Bio-Grape Red Wine Chili Sauce (RWCS) is one of those sauces.

    Australian Harvest is located right in our backyard, Victoria’s Yarra Valley (how lucky are we?!) and is a *certified organic producer.  According to their website, their recently released the Bio-Grape line which features “high ORAC functional foods with added BIO-GRAPE, the dark blue colour pigment extracted from the skin and seeds of red wine grapes which is a powerful antioxidant”.  The Red Wine Chili Sauce is one of their signature products.

    For those of you who don’t know what ORAC is — I didn’t — it stands for Oxygen Radical Absorbance Capacity and is essentially a method of measuring anti-oxidents in produce.

    Goodness knows we’ve all heard about the growing importance of a high anti-oxident diet for our health so here are three ways you can incorporate this “super-sauce” into your weekly menu.

    1.  Chicken and Veggie Kebabs

    Marinate your cubed chicken in a bit of the RWCS for a couple of hours.  Once you’ve put your chicken and veggies on the skewers (I recommend capsicum, mushroom, and onion), brush on some of the RWCS.  BBQ the kebabs for appropriate length of time, brushing with the sauce periodically.  Once the kebabs are nearly done, move them to the grill plate and give them one last brushing.  The flavor that the sauce gives to the chicken and the veggies is ah-may-zing.

    2. Tuna Steaks

    Marinate your tuna steaks in the RWCS for 20 minutes, covered.  Meanwhile, heat a grill pan to med-high.  Remove tuna from marinade, season with s/p and both sides.  Sear the tuna on 1 side until golden brown (no more than 2 min) and then turn over and cook on the other side for 1 minute for medium-rare.  Serve the tuna steaks with an Asian-inspired salad and a side of rice, or rice cakes if you’re feeling extra ambitious, and drizzle the plate with the RWCS.

    Both of the recipes above can be done with beef as well.

    3.  Snag

    Get a bit creative with your snag and add caramelized onions and capsicum (I recommend caramelizing in a bit of oil, brown sugar, and balsamic vinegar).  Drizzle with a bit of the RWCS…the perfect accompaniment.

    Check out Australian Harvest’s Bio-Grape products at the Cream e-store.  Click HERE to learn more about Bio-graph and the ORAC diet.

    *Certified organic accreditation from: United States Department of Agriculture, International Federation of Organic Agriculture Movements, Biological Farmers Association and Japanese Agricultural Standards.

     

     

    Category Cream Cooks | Tags: ,, | No Comments