Issuu on Google+

winter 2013

Your seasonal fresh food market magazine!

so fresh

free what’s inside!

truffle time Canberra’s ultimate edible delicacy is on show at the markets this winter

What’s in season Look inside to find the latest seasonal fruit and veg report for Winter

Winter Warmers Soul warming libations you can make at home perfect for winter.

Slow cooking Beautiful slow cooked meals great to feed the whole family and easy!


welcome to winter Winter is upon us and it’s time to start dreaming up delicious winter soups using a variety of different cuisines as inspiration such as Moroccan, African, French and Italian boosted with fresh seasonal produce available at our green grocers. Other exciting news for winter is the launch of the truffle festival in Canberra! This year Belconnen Markets is pleased to be on board with the Canberra & Capital Region Truffle Festival to bring you the very best Canberra can offer in fresh truffles.

what’s happening at the markets this winter!

hosting a variety of events including truffle talks, tastings, cooking demonstrations and a big midseason Christmas in July celebration. For more event details visit our website at bffm.com.au. For any suggestions, tips or comments about So Fresh please contact us at info@bffm.com.au

down loa toda d y!

Launching at the beginning of July, we will be

diary notes christmas in july 20 July Join us for our wintery Christmas-themed celebration recognising the traditions of our northern hemisphere friends! With plenty planned in conjunction with the Canberra & Capital Region Truffle festival join us in The Piazza for dancing, music, wine tasting, hot mulled wine and cooking demonstrations!

kids’n’truffles

cooking demos 28 July from 3pm As we conclude our truffle festitives at the markets, come and see renowned French master chef Christophe of Le Tres Bon, Bungendore cook up a mouth-watering dish featuring Canberra’s beautiful black truffles as the centre piece.

winter 2013

so fresh

11-13 July School holidays are here and we’ve got loads for the kids to participate in! On the 11th and 12th of July we have free jumping castles for the kids in the Piazza! Then come down on the 13th for a colouring-in competition, face painting and more! Sit back with a coffee in hand while we look after you kids!

teen chefs 14 August The live cook off for our Teen Chefs competition is taking place at the cooking school at the markets! Now in our 5th year, students from the ACT will battle it out in a live cook off in front of our panel of celebrity judges including UC Brumbies legend David Pocock! For more details visit teenchefs.com.au


Black DIAMONDS “For many the challenge is working out how truffle will work with other flavours and intensify the dish...” Foodies rejoice! It’s winter time again which means as those heavy frosts start to set in the truffle season kicks off in the nation’s capital as marked by the Canberra & Capital Region Truffle Festival. As a rather boutique agricultural industry, Canberra (though snubbed for our cold weather!) has proven to provide an ideal climate encouraging truffles to mature. So if you aren’t a raving epicurist with little to no knowledge on the famed truffle here’s the 101. Truffles are essentially a fungus, not unlike a mushroom, however they grow underground as a result of a cooperative relationship between certain tree roots infected with an appropriate fungus. Originally, only found in the wild, widespread reserach has allowed cultivation as a domestic crop. Most commonly associated with the Oak and Hazelnut trees, truffles are found by cleverly trained hounds who, with their keen sense of smell, track down the aroma permeating from below. Resting only about 20cm beneath, a quick dig will harvest the truffle to be assessed for ripeness. The aroma of a truffle which is said to make up about 90% of the flavour, is one which seems to have defied explanation for years. With many agreeing on a garlicly and spicy bouquet, others liken it to damp leaves and soil, or even old socks! Yet the trufffle garners something quite wonderful

when it comes to flavour. Somewhat musty and sweet, as mentioned before, the truffle is defined by it’s intense smell and overlaying notes. With a smell that can be considered pervasive, truffles pair suprisingly well with many dishes. For many the challenge is working out how truffles will work with other flavours and intensify the dish. Most commonly we have seen truffles work well with eggs, pasta sauces or in a sauce to adorn your steak. Considered a culinary treat, the truffle is laid on ever so lightly, usually a delicate slice or shaving dusted over your meal. Truffles also tend to infuse their flavour and odour into everything around them which is why they work perfectly with ingredients that are submissive and agreeable to let the truffle take centre stage. Storing fresh eggs in a large jar with your truffles will imbue the yolks with the truffle aroma which is great for omelettes and scrambled dishes. The magic of the truffle is still developing in Australia as a culture. This July, the markets will host an array of events, tastings and truffle talks around the markets to give shoppers a full truffle expereinces that includes seeing a fresh truffle, smelling a fresh truffle and tasting beautiful dishes drawing upon the complexity of the truffle flavour. For more information about events ongoing throughout July, please visit bffm.com.au to see a full schedule or stay up to date on our Facebook page.

so fresh

winter 2013


truffle scrambled eggs ingredients (serves 4) 6x extra-large fresh eggs

20g Black Perigord truffle

2 tbsp sour cream (or crème fraiche)

16x leaves of Rocket

100g butter

salt, little pepper

method Most truffle aficionados agree that the combination of truffles and eggs is a match made in heaven, and certainly, this is a great way to enjoy our winter truffles here in Canberra. Whisk the eggs in a bowl with the sour cream, salt and pepper. Melt 10g of butter in a deep metal sauce pan, add the egg mixture and start stirring with a whisk. Add the rest of the butter and keep stirring until it starts to thicken. Then quickly add 15g of grated Black Perigold truffle, and whisk again until cooked. Don’t overcook it, it should remain slightly runny. Decorate the plates with the rocket leaves, serve and garnish with shavings of truffle (5g).

vegetables

fruit cumquat custard apple grapefruit kiwifruit lemon lime sh

beetroot cabbage carrot celeriac fennel leek

parsnip potato silverbeet swede turnip witlof

quince

fre le! ofi pr

winter 2013

mandarin orange pear pomelo quince rhubarb

Quinces come from a small deciduous tree that bears a fruit not unlike a pear, with a bright golden appearance when ripe. Raw, the fruit is too astringent and acidic to eat, however it carries a very strong fruity aroma that is quite pleasant. Quince is best cooked down and used in desserts and condiments such as jam, when cooked the flesh turns a lovely rose colour.

so fresh


truffled pasta Cooking with truffle is not something to be intimidated by. It is an ingredient that enhances the flavours already existing within a dish – and is worth playing with. Here is a simple recipe that any can try and enjoy. ingredients (serves 4) 10g black truffles

Reggiano cheese, to taste

2x spring onions, chopped

salt and pepper, to taste

1tbsp butter

cream ( to serve)

200g dry spaghetti pasta

Optional: 1x head of broccoli, cut into florets

method 1.

Grate the truffle into small shavings and set aside. Finely chop the spring onions. If using broccoli, steam or boil lightly for a few minutes till tender, then drain and rinse under cool water.

2.

Cook the pasta until al dente: Fill a saucepan with water, add a good pinch of salt. Bring to a boil and add spaghetti. Cook for 11 – 12 minutes, stirring occasionally. Drain then return to the new empty but warm saucepan.

3.

Add butter, Reggiano cheese, salt and spring onions (and optional broccoli). Add shaved truffles. Lightly mix and then serve with a dollop of cream. Hmmm… delicious!

where can you buy fresh truffles this winter? Fresh truffles will be available in store from Cooking Coordinates and Deli Cravings. Both venues will take orders in advance so that you get the most out of your truffles (shelf life will depend on your storage methods). Cooking Coordinates 02 6253 5132

e or st e m t h rig

Deli Cravings 02 6251 4056

Truffles are best stored in the refrigerator in a jar, each wrapped in paper towel to prevent them getting wet. Truffles lose moisture (weight) and aroma continuously so make sure you take extra good care of these little delicacies. Truffles continue to lose their aroma following harvest and are best used within 3 weeks of harvest.

so fresh

winter 2013


winter

warmers During colder months, there's nothing like a hot drink to take away the chill. Bonus points if the drink is healthy, bursting with antioxidants, and maybe even a little boozy. From homemade teas to vegan hot chocolate, there's a drink here for just about any cold-weather mood that strikes your fancy. mulled wine

On a cold winter night replace your glass of red with a cup of mulled wine instead! With all the delicious spices associated with winter, heat cinnamon, cloves, sugar, nutmeg, orange rind, apples and fruity red wine together in a saucepan and allow to simmer and infuse. Added bonus for the heart-healthy benefits of red wine!

ginger tea Ginger is known for aiding digestion and settling an upset stomach, and infused into tea makes a wonderfully spicy warming drink. Instead of the dry packaged stuff, its simple and easy to create your own! Two ingredients is all it takes, slice up some ginger (remove the skin) place in a mug and pour over boiling water. Give time to infuse.

vegan hot chocolate

Whether you’re lactose-intolerant, vegan, or cutting back on dairy, here’s a hot chocolate that everyone can enjoy. Simmer almond milk with a stick of cinnamon for 10 minutes, then add in natural cocoa powder and stir until foamy. If you need a little extra sweetness feel free to add in a natural sweetener like agave nectar...delicious!

hot toddy A delicious (and slightly boozy) alternative to the cream laden Irish coffee is instead a hot toddy. A classic winter warmer made up of seasonal spices, it was once believed to have knocked out the symptoms of the cold and flu. This low-cal libation features 45ml of whiskey with a dash of honey, lemon juice, star anise, cinnamon and cloves filled to the top with boiling water. Allow to infuse.

winter 2013

so fresh


slow cooked

beef ragu ingredients (serves 4) 1.2kg beef chuck or blade, chopped

400g cherry tomatoes

2 tbsp olive oil

3x sprigs fresh thyme

1x medium onion, diced

2x small chargrilled capsicums, thinly sliced

4x cloves garlic, thinly sliced

½ cup fresh basil leaves

1 tbsp plan flour

pinch of sugar

1½ cups beef stock

pasta and grated parmesan, to serve

method Cut beef into four or five large pieces. Season with salt and pepper, and drizzle with a little olive oil. Heat a large frypan over a medium-high heat. Brown the pieces of beef well on all sides. Remove and place in slow cooker bowl. Reduce heat, add a little oil to the frypan and then add onion and garlic. Cook for 1–2 minutes, stirring occasionally. Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour. Gradually pour in the stock and stir until the mixture boils. Pour over the beef in slow cooker dish. Add the tomatoes and thyme and a small pinch of sugar. Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time). Alternatively, cook on the high setting for 4-5 hours. To serve, shred the beef with two forks. Stir in the roasted capsicum and basil leaves. Serve over pasta and sprinkle with parmesan.

Always brown the meat well, it adds colour and extra flavour.

Saute any onion and garlic so that their flavour develops.

Ensure the ingredients only half fill the slow cooker to ensure even cooking.

Keep the lid on during cooking to maintain the cooking temperatures.

Turn the slow cooker onto high for the last hour to intensify the flavour and thicken your sauce.

don’t have a slow cooker? No worries. Simply cook your dish in a casserole dish in a moderate oven for 2.5 - 3 hours on 140oC and stir from time to time. Make sure there is always enough stock so that the beef is just covered.

so fresh

winter 2013


eating out at

the markets Not just a fresh food market, Belconnen Markets offer shoppers a smorgasbord of casual dining options to suit every taste and budget including home-made pastries, steaming hot traditional Vietnamese pho, gourmet burgers and more! Heng Hing Roast Inn Offering a variety of barbeque meats and accompaniments cooked in a traditional and authentic Chinese style. The eatery offers a very extensive menu with competitive prices allowing diners to dine in for under $10! Takeaway options also available. Wednesday - Sunday 8:00am - 6:00pm 02 6253 4888

Beppes Beppes are now offering beautiful winter soups and an extensive breakfast menu served all day, Beppes is a popular haunt for the local corporates. Providing fresh vibrant food and homemade treats, you’re sure to be satisfied everytime. Tue: 9am - 2pm, Wed - Fri: 8am - 6pm, Sat - Sun: 7:30am - 6pm 02 653 0033

Knead Patisserie Whether you feel like a treat or a hearty meal, try the cosy little Knead Patisserie. Stocked with freshly baked pastries and a lunch menu including soups, wraps and sandwiches, their seasonal menu is a must for all shoppers to try. Wednesday - Sunday 8:00am - 6:00pm 02 6162 3200

Ace Sushi Providing an authentic style of fresh Japanese cuisine with their sushi chef training in Hokkaido, Japan. The menu features freshly crafted sushi rolls, top quality sashimi, lightly battered tempura and a variety of hot plates. Takeaway options available. Tuesday - Sunday 9:00am - 8:00pm 02 6251 3507

As Nature Intended This little organic outpost is nestled next to the Piazza offering a feast of inspirational and healthy meals, stop past the cafĂŠ and taste the tempting organic meal options for breakfast, lunch or just a quick snack. Wednesday - Sunday 8:00am - 6:00pm 02 6253 4888


So Fresh Winter Issue 2013