Talinga Grove | The Cream Blog

Posts Tagged ‘Talinga Grove’

  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 (One meal!) for Lemon Infused Extra Virgin Olive Oil

    January 8, 2012 by Laura

    Ok I’ll admit it, I’m obsessed with extra virgin olive oil (evoo).  Besides the fact that it lowers risk of heart disease and serves as a natural moisturizer for my skin it also tastes so darn yummy!  Because the health benefits and even the taste can diminish over time I try not to keep it around too long after it’s been opened…at least that’s my excuse for putting it in almost everything!

    We recently started using evoo with infused flavors.  Chili and olive oil – yum!  Garlic and olive oil – yes please!  Lemon and olive oil – O.M.G!  The Talinga Grove Lemon infused Extra Virgin olive oil is the perfect “secret” ingredient to any delectable dish.  To prove it, here are three ways you can use it…all in one meal!  Barbequed salmon with lemon and herbs, brown rice with lemon, and asparagus.

     

    Barbequed Salmon with lemon and herbs

    Adapted from a Taste.com.au recipe

    • 1/4 cup lemon infused evoo
    •  1 garlic clove, finely chopped
    • 2 tablespoons shallot, roughly chopped
    • 1 tablespoons small capers, drained, chopped
    • 2 tablespoons dill leaves, finely chopped
    • 1 small bunch lemon thyme (or other thyme), roughly chopped
    • sea salt and pepper
    • 6 x 180g salmon fillets, skin on, preferable sustainable like those from Buxton Trout and Salmon Farm in Victoria.

    -Combine all ingredients through thyme in a mixing bowl.  Season with sea salt and pepper.
    -Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over most of the remaining marinade. Reserve some for basting while cooking.
    -Cover the salmon and refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
    -Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges if you wish.

    Brown Rice with Lemon

    Adapted from a Jamie Oliver recipe

    • 1 mug of brown rice
    • sea salt
    • splash of lemon infused evoo
    • lemon wedges to serve

    -Add ingredients through lemon infused evoo to a medium pan and cover with 2 mugs of boiling water.  Jamie always recommends using the same mug you used for the rice.
    -Cover with a lid and cook on a medium heat for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

    Asparagus

    • 1 bunch of asparagus spears, washed
    • drizzle of lemon infused evoo
    • sea salt
    • grated parmesan to serve

    -Using the bbq plate from above or a large pan, dry-grill the spears until they’re ready. These don’t need much time.
    -Put the asparagus into a bowl for serving and add a drizzle of the lemon evoo.
    -Season with sea salt and grate parmesan right before serving.

    Healthy, simple, and quick!  Is there any better combination for a summer meal?

    Category Cream Cooks | Tags: ,, | No Comments