Newlyfeds

What cheese is that?

July 29, 2015 by Hayley Leave a Comment

How to learn to eat, to drink, and to learn — all at the same time

As we arrived at The Australian Hotel, Claudia Bowman, International Cheese Expert and self proclaimed “curd nerd” called the attention of the group waiting outside the Wine Emporium and told us not to eat cheese. This could have been rather confusing, given that we had arrived at the ‘What Cheese is That?’ cheese appreciation class, had she not then explained that some people start eating the cheese before the class starts.

The Wine Emporium at The Australian Hotel in The Rocks

Sipping on some bubbles we entered the small room, lined with wine racks, and claimed our space atop a plate of eight cheeses, a glass of red, a glass of white and a beer. After a brief and informative introduction to cheese involving sheep stomach and enzymes, and concluding with Claudia singing “the rest is history” we were introduced to the seven types of cheese (see below).

Bubbles!

Beer option

Now, time to strap yourself in and feel the cheese…

Buffalo Mozzarella – Buffalo Milk, Shaw River VIC

A fresh cheese, originally made for evenly melting when cooked, could not have been more delicately flavoured. A soft milky cheese Claudia recommended not pairing it with any of the beverages and given how mild it was I could see how this was a wise decision. Passionate about the heritage and the designation origin of cheese, Claudia explained that a buffalo mozzarella not from the Campania region of Italy should be referred to and labelled as Fiore di Latte, a rule legally subscribed to by EU and nowhere else.

Starting at 12 O’Clock is the Buffalo Mozzarella, centre is the Pastilla Nash

Meredith Ash Rolled – Goat Milk, Meredith VIC

Being an ash rolled goats cheese, Claudia identified this cheese as “7. Processed”, clarifying that the simple “process” of rolling the cheese in ash is was aligns it so.

Beginning our accompanying experiment with this cheese was such an impressive and insightful selection as it showed so clearly the difference that a wine or beer can make to the cheese you are tasting. When tried on a clean palate this cheese was citrusy, clean and creamy. After the shiraz though it completely lost the citric tang and was a sweet and crazy creamy morsel. The “before wine” citrus taste of this cheese was up there with my faves.

Meredith Ash Rolled Goat’s Cheese

Holy Goat Matured Skyla – Goat Milk, Sutton Grange VIC

This ones was the most expensive taste upon our plates. Given that it costs $200 per kilo it wasn’t the best on the plate, saying that it was still very delicious. A salty and bitter taste that paired perfectly with chocolate brownie. After tasting this cheese on its own you would not have thought this would taste so bloody good with chocolate, but it worked! Given the strong bitterness it also paired well with the Pastilla Nash (Fig and walnut log).

Chocolate Brownie to pair with the cheeses

McLaren Vale Camembert – Cow Milk, Adelaide Hills SA

The first of two Camemberts this first sampler is an Australian variety. The rind has a distinct chlorine scent but paired with the shiraz it was soft and creamy. Certainly this was one, if not THE best Australian Camembert I have had but the French one…

Rouzaire Camembert French – Cow Milk, Normandy FRA

The French Camembert was unbelievable. From memory this is the first French Camembert I have tasted and to date I would say the best full stop. As someone who loves cauliflower, the smell and nuttiness to the taste was quite exquisite, paired well with a sweet wine. Matured on straw matting, a factor that Claudia mentioned may be difficult with Australian health standards, might just be a winner and frankly I’ll risk it for this cheese.

Pyengana Cheddar – Cow Milk, Pyengana TAS

A cloth-bound cheddar matured for 36 months this cheese was crumbly with a bite. Not intended for cooking, which isn’t going to stop me, this cheese is put through a “cheddaring” process, hence the name. Applying pressure to the curd, cutting it and pressing it again is the reason this cheese crumbles. Despite being the most expensive to make this Tassie cheddar is a thrifty $120 per kilo. Paired with an equally bitey Shiraz or (*shivvers*) whisky.

Testun Al Barolo – Mixed Milk, Piedmont ITA

A processed cheese soaked in a barrel of wine pulp, this was quite an experience. The grape pulp had dried into crispy flakes amongst the semi-hard cheese. With a fruity, pineapple-esque taste it only made sense to pair with the shiraz.

Testun Al Barolo and Epoisses

Epoisses – Cow Milk, Burgundy FRA

A washed rind cheese this soft, creamy and smelly French cheese was prefaced that it’s “bark is bigger than its bite”. This was certainly the case. Being gifted to us, along with 2 beers, to compensate for the booking error, the cheese stunk up my whole car. Paired with the sweet wine it was not the pungent mouthful as the smell would suggest, it turned out to be quite mild.

A wheel of Epoisses and a couple of beers to wash it down.

Overall

Rating: 9 out of 10

Pros

Learnt a buttload and exposed to remarkable new things
A great social experience (Would recommend for couples and groups)
Claudia’s personal insights, anecdotes and showmanship were marvellously entertaining and educational
Very personal and professional when approaching the confusion with our booking

Cons

Confusion with our initial booking (which was rectified and shouldn’t happen again with their new booking system)
Beverage details not listed on our tasting sheet
Left with an insatiable lust for cheese and a gross desire to eat the cheese other patrons had left on their plates
Small room which, had the class been totally booked out, would have been rather cosy (saying that it complemented the pungent smell of cheese)

Details

Phone: 0422 728 505
Website: http://mcintoshandbowman.com/
Booking: claudia@mcintoshandbowman.com

Haven Tailoring Coffee Joyously

July 16, 2015 by Hayley Leave a Comment

Let me take you to Haven – Gifted

Haven Tailoring Coffee Joyously is a rather remarkable and unique cafe experience. Across the road from Central Station it is definitely a recommended coffee stop. To truly experience Haven you have try ordering a tailored coffee. We were lucky enough to receive a free lunch experience through the Food Critics & Bloggers Austrlalia Community.

How to order a tailored coffee (source: http://havenspecialtycoffee.com.au/)

Having never ordered, experience or heard of tailored coffee we ask for assistance. This is probably the best way to narrow down what “recipe” aligns with your coffee desires. We ordered extra body, extra sweetness and less acidity, and it was incredible. It doesn’t, in any significant way, slow down the brewing time but it really adds to the experience. Next time I am adding extra body.

When it comes to food, you can’t go past the Pork Belly Kimcheese Burger. With five spice roasted pork belly, kimchi, bocconcini, apple, kale, radish, and sesame omelette.

The Soba Noodles with Miso, Earl Grey and Lavender broth was not as good as the burger, but was such a unique experience. Topped with baby bok choy, black sesame and soy seared mushrooms which, once soaked in the tea, released their soy braise to fill out the broth so only the floral aroma of the tea remained and the taste resembled that of a regular asian-style broth.

Tailored Espresso and raisins

Tailored Cappuccino and raisins

Pork Belly Kimcheese Burger ($19)

Pork Belly Kimcheese Burger ($19) fully assembled

Soba Noodles in Miso, Earl Grey and Lavender Broth ($16)

Tea Brewing

Rustic baked goods

Barista busy tailoring some coffee

Haven information leaflets

Overall

Rating: 8 out of 10

Pros:

Perfectly tailored coffee
Beautiful decor and relaxed feel with wonderful afternoon light.

Cons:

Not much parking in the area (but it is next to Central Station)
Soba noodles were a little too sour

Details

Address: 30-34 Chalmers St, Surry Hills NSW 2010
Phone: (02) 9281 9300
Website: havenspecialtycoffee.com.au

Dutch food – the overlooked cuisine

April 13, 2015 by Darryn Leave a Comment

Bitterballen met mosterd en nederlandse vlaggen

I lived in The Netherlands about 10 years ago and, during that time, I developed a fondness for certain Dutch foods. Because of this, you will sometimes find me posting recipes and narrative posts about Dutch food, which is an overlooked cuisine here in Australia.

In general, Dutch food can be considered to be quite boring – most of the recipes I publish will be my personal “cream of the crop”. Dutch cuisine does use spices such as cinnamon, cloves, or bay leaves but if you write the word “chili” on a piece of paper and post it to the house next door they will think their own food is too spicy.

The Dutch love rules, and they have many rules about food. Foods are categorised based upon at which meal they are permitted to be eaten. Don’t suggest a lunch food for dinner, or you will get very curious looks, perhaps scolded. Seasonal availability led to the categorisation of foods into Summer/Winter/Spring/Autumn foods, and obviously it would be unthinkable to eat a Winter food in Summer.

I don’t obey any of these rules. I will eat erwtensoep (Dutch pea soup) for every meal, until the batch runs out. In Summer!

The best place in Sydney to get Dutch foods is at ‘t winkeltje in Smithfield (map below). Woolworths supermarkets do tend to have a small Dutch section (next to the Kosher section). A specialty Dutch food, boerenkool, has always been very difficult to find in Sydney but luckily it (kale) is now fashionable and readily available.

As I add Dutch-related things to the Newlyfeds blog, I will link to them here. Look out for:

rookworst
erwtensoep
oude kaas
oom honds speciaale lekkerste stamppot
hachée
boerenkoolstamppot
stroopwafels
kroketten / febo
drop

Recipe: erwtensoep (Dutch pea soup a.k.a. snert)

April 13, 2015 by Darryn 1 Comment

Erwtensoep (Dutch Pea Soup a.k.a. "Snert")

Author: Darryn

Recipe type: Soup

Cuisine: Dutch

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: Enough for days

Delicious winter soup. The longer you cook it, the better it is. Also, like a curry, it is better the next day. It should be refridgerated as it can go bad easily if left out. Make a lot, it is delicious and won't go to waste; this soup freezes well and can last for 6 months (or even longer). When cold, you should be able to cut it with a knife

Ingredients

2 large celeriac (or a bunch celery if not available)
4 carrots
4 large potatoes
1 stick celery (or a bunch if celeriac is not available)
4 leeks
1 kg green split peas
6-10 l water (depending on evaporation loss)

Meat

You want about 2kg of meat, including bones, which can be made up of:
1 ham hock (800g or larger)
6 pork ribs (fat removed)
smoked bacon bones
Piece of speck

To Serve

2 rookworst as accompaniment (see discussion at bottom about rookworst)
2 handfuls chopped celery leaves
1 handful chopped parsley

Instructions

Prep

Check peas and remove any that are a funny colour, or any small stones that might have crept in. Wash them 3 times in fresh water.
Optional: Some people soak the peas for 12 hours in 6 litres of water, then quickly bring them to the boil, skim off the scum, and discard the water. I don't bother with this, the packet doesn't even say to do it.
Peel and dice potatoes, celeriac, and carrots into 1cm pieces
Dice a stick of celery, or a bunch if substituting for celeriac
Halve the leeks lengthwise, thoroughly wash them and chop roughly (including most of the green bits)
Dice any loose meat, but leave whole any meat that is on the bone
Chop celery leaves and parsley

Method

In a large pot, add celeriac, carrots, potatoes, leeks, peas, and all meat except the rookworst.
Cover with 5-6 litres of water. You can add some stock powder or cubes if you wish, but don’t tell me about it if you want my respect.
Bring to the boil, skimming if necessary, then put the heat on low. Leave it to simmer, covered, for about an hour.
After an hour, give the soup a stir and check that it isn't sticking to the bottom. Add water if it looks like it needs it. Cover and repeat every 20-30 minutes.
After 2.5 hours of simmering, check the meat. If it all comes easily away from the bones, take it out of the pot. Remove the meat from the bones and chop it, then return the meat and bones to the pot. Add more water, if required.
After another 30 mins, the soup should be almost ready. If you like, you can give it a bit of a mash with a potato masher, or use a stab mixer if you desire a more even consistency. I like the chunks to degrade naturally by being ‘boiled to bits’.
Finally, get a spoon and stand it in the centre of the pot. If it stays upright, the soup is ready. If not, continue cooking until this very important test can be passed.
Once the spoon stands up, thinly slice the rookworst (like coins) and add it to the pot. Let it simmer until the rookworst is hot and some of its delicious juices have started to come out.
Season with salt and pepper to taste and add the chopped celery leaves and parsley.
Serve

Notes

Traditionally it is served with a kind of rye bread that is similar to pumpernickel called roggebrood and a thinly sliced black smoked ham/bacon called katenspek. Sometimes mustard is spread on the rye bread.