The Coffs Coast is nestled halfway between Sydney and Brisbane on New South Wales’ mid-north coast,
stretching from the coastline to the Great Dividing Range and incorporating beautiful beaches, rocky
escarpments and sprawling open plains. Featuring over 80,000 hectares of World Heritage area and the
Solitary IslandsHarvest Marine Park, the region offers an eclectic mix of food experiences including world class Harvest Calendar Calendar Preparing Preparing the Harvest the Harvest cont’cont’
Planting Planting the Harvest the Harvest producers, restaurants, vineyards, distillers and brewers. Jaaning Jaaning TreeTree Oysters Oysters Planting Planting youryour own own Vegetable Vegetable Garden Garden……… ……… Community Community Gardens Gardens
Preparing Preparing the Harvest the Harvest
Baked Baked GoatGoat Fillets Fillets
Banoffee Banoffee Pie Pie
BerryBerry Meringue Meringue
Raspberry Raspberry JellyJelly Tart Tart
Ricotta Ricotta Cheese Cheese
Ricotta Ricotta (Baked) (Baked) Custard Custard
Samoan Samoan Oka Oka
WildWild Lemon Lemon & Mascarpone & Mascarpone Tart Tart
Bistecca Bistecca ……… ……… Project coordinator........................................................................ Courtney Tune Preserving Preserving the Harvest the Harvest Breakfast Breakfast Bruschetta Bruschetta ……… ……… firstname.lastname@example.org www.coffsharbour.nsw.gov.au Blueberry Blueberry Jam Jam Caramelized Caramelized Pineapple Pineapple CakeCake ……… ……… Art direction & design. ....................................................Dee Texidor, Chris Davidson Davidson Plum Plum Jam Barr Jam Chargrilled Chargrilled Swordfish Swordfish ……… ……… email@example.com Finger Finger LimeLime Jam Jam FrittoFritto Misto Misto
Lemon Lemon Myrtle Myrtle Cheesecake Cheesecake
Tomato Tomato Relish Relish
Photography.........................................................................................Russell Pell Garlic Garlic Bread Bread ……… ……… Harvest Harvest TrailTrail firstname.lastname@example.org Icedwww.russellpell.com Iced White White Tea with Tea with RoseRose & Mint & Mint ……… ………
Printed by.................................Tigerprint & Creative email@example.com www.tigerprint.com ……… ………
Fonts used: Cochin, Myriad Pro, ……… ……… ……… ……… Dear Joe casual & alternative www.joebob.nl ……… ………
Map illustration..............................Mezzanine Media firstname.lastname@example.org
Coffs Coffs Coast Coast Harvest Harvest Proudly Proudly Supported Supported by: by:
Coffs Coast Harvest proudly supported by:
to market, to market The Coffs Coast is home to a number of Markets specialising in sales of fresh local and value-added produce including…
Coffs Coast Growers Market 7 Coffs Harbour City Square Every Thursday 8am – 3.30pm email@example.com
Bellingen Growers Market 20 Bellingen Showgrounds 2nd & 4th Saturday of the month 8am – 1pm www.bellingengrowersmarket.com firstname.lastname@example.org
Harbourside Market 12 Coffs Harbour Jetty Foreshores (next to the Yacht Club) Every Sunday 8am – 2pm www.harboursidemarkets.com.au
Macksville Producers Market 27 River Street Macksville 2nd & 4th Saturday of the month 8.30am – 12.30pm email@example.com www.macksvilleproducersmarkets.com.au
Medlow Growers Market 30 Medlow Public School – Upper Taylors Arm 1st & 3rd Sunday of the month 8am – 12pm firstname.lastname@example.org 2 To Market, To Market
Harvest Calendar Planting the Harvest................................... 4 Planting your own Vegetable Garden................. 6 Community Gardens............................................ 8
Preparing the Harvest................................ 10 Baked Goat Fillets............................................... 12 Banoffee Pie......................................................... 14 Berry Meringue.................................................... 16 Bistecca................................................................. 18 Caramelized Pineapple Cake............................... 20 Chargrilled Swordfish.......................................... 22 French Toast......................................................... 24 Fritto Misto ......................................................... 26 Garlic Bread......................................................... 28 Iced White Tea with Rose & Mint...................... 30 Jaaning Tree Oysters........................................... 32 Lemon & Mascarpone Tart................................. 34 Lemon Myrtle Chocolate..................................... 36 Raspberry Jelly Tart............................................ 38 Ricotta Cheese...................................................... 40 Ricotta (Baked) Custard..................................... 42 Samoan Oka......................................................... 44
Preserving the Harvest.............................. 46 Blueberry Jam..................................................... 48 Davidson Plum Jam............................................ 50 Finger Lime Jam................................................. 52 Tomato Relish....................................................... 54
Harvest Trail................................................... 56
4 Planting the Harvest
Harvest Planting the
From the fertile basaltic hills of the plateau to the rolling coastal plains, the Coffs Coast is blessed with a variety of growing conditions that, coupled with solid annual rainfalls and a subtropical climate, provide the perfect conditions for growing excellent quality and high yields of fresh local produce year roundâ€Ś
Planting the Harvest 5
Vegetable Garden Planting your own
6 Planting the Harvest
1. Location, location, location Make sure you choose somewhere that gets plenty of sun (at least 6 hours a day), is sheltered from high winds and not too close to any competing trees and plants. 2. What type of garden to start There are a number of types of gardens to choose from including Container Gardens, and ‘No-Dig’ Gardens. 3. Container Gardens These are quick and easy and ideal for those with limited space. Simply get hold of suitable sized containers or pots, make sure there are some holes in the bottom for drainage, fill them with some good quality potting mix (and a little bit of compost and blood and bone) and water daily. 4. No-Dig Gardens Ideal for easy access as you won’t need to bend over as much. You’ll need to make a pile including layers of compost, straw, grass clippings and manure. The materials can be boxed up using sleepers or other suitable building materials or alternatively left to stand alone. Leave the pile a few weeks to settle before planting. 5. Vegetable Patch Clear a suitable section of your garden removing any weeds and turning the soil the depth of your spade. Add a layer of suitable compost or manure and a handful of blood and bone per square metre of garden and water in. 6. Maintenance Keep your garden going with regular meals of compost and a layer of straw on top to help keep the moisture in. Water regularly during hot weather and when plants are just being established. 7. Get Advice Talk to your local nursery about your garden plans and set up, and to find out the best things to plant in season.
Planting the Harvest 7
If youâ€™re lacking the space to start your own vegetable garden at home, Community Gardens provide a wonderful place to meet with like-minded people and produce your own harvest on community dedicated plots. The Coffs Coast is fortunate to have a number of Community Gardens includingâ€Ś Bellingen Community Garden 22 Bellingen High School Facebook: Bellingen Community Gardens Association/Bellingen High School Garden
Bowraville Community Garden 33 Cnr Cook St and Nth Arm Rd Bowraville www.coffscommunitygardens.org.au
Coffs Regional Community Garden 14 Combine St Coffs Harbour www.coffscommunitygardens.org.au
Northbank Community Garden 23 100 Northbank Rd Bellingen Facebook: Northbank Community Garden 8 Planting the Harvest
Planting the Harvest 9
Preparing the Harvest 10
Harvest Preparing the
The Coffs Coast yields some of the highest quality produce in the country. From artisan growers producing small scale crops for local and niche markets to larger scale agricultural enterprises and cooperatives exporting local produce to the world. Transforming this produce into world-class fare is a bevy of internationally trained and passionate local chefs, cooks, brewers, vignerons and foodies dedicated to establishing the Coffs Coast region as a world-class destination for foodâ€Ś
Preparing the Harvest 11
Baked Goat Fillets with Celeriac Potato Mash... Curried Blue Lentils, SautĂŠed Mushrooms with Fig and Apricot Stew
prepared by: Canopy Cafe Chef: Wolfgang Zichy Rainforest Centre, Dome Rd Dorrigo 02 6657 1541 email@example.com www.canopycafedorrigo.com
goat meat produced by: Booma Boers 25 1715 Tyringham Rd Dorrigo 02 6657 5308 firstname.lastname@example.org www.boomaboers.com.au Open by appointment
12 Preparing the Harvest
ingredients Goat Fillets
Celeriac Potato Mash
4 goat fillets 2 tbsp olive oil Salt & ground black pepper
Cover whole potatoes in saucepan of cold water. Bring to boil, reduce heat to medium-high, cook uncovered 25 min. Add garlic, cook 5 min – or until soft when pierced. Drain & cool. Peel potato & garlic. Combine lemon juice & water in separate saucepan, add peeled & cut 4-5cm chunks celeriac, more water to cover. Cover, bring to boil, reduce heat to medium, simmer uncovered 15-20 min – or until soft when pierced. Drain. Place cream in small saucepan, simmer over medium heat. Remove from heat. Return drained celeriac, potato, garlic to one of saucepans. Add butter & mash until butter melted & vegetables roughly mashed. Add hot cream, cont. to mash until well combined & mash to thick, smooth consistency. Add parsley, season. With 2 tbsp, form 2 quenelles each per serve, place on warm plate.
Celeriac Potato Mash 4 medium potatoes washed & peeled 3 garlic cloves, unpeeled 1 lemon, juiced 1 L (4 cups) water 1 large (about 550g) celeriac 185mls (3/4 cup) thickened cream 50g unsalted butter 2 tbsp chopped fresh continental parsley Salt & ground black pepper, to taste
Sautéed Mushrooms 2 tsp olive oil 24 button mushrooms, stems trimmed Salt & pepper
Curried Blue Lentils 2 tsp olive oil 2 cups of blue lentils 1 tsp of curry powder 500ml stock or water 1 small onion, finely diced
Fig & Apricot Stew 24 dried figs / 24 dried apricots, roughly chopped 1 1/2 cups dessert wine (such as Traminer or Muscat) 1/4 tsp of ground cinnamon
method Goat Fillets
Heat oil in frypan, sear goat fillets, season. Heat oven to 220°C, place fillets on baking tray, bake 12 min (longer for well done). Cover, rest 5-7 min.
Sautéed Mushrooms Heat remaining oil in pan - medium-high heat. Add mushroom, cook, stir 2-3 min or until soft. Season.
Curried Blue Lentils Rinse lentils thoroughly. Heat oil in pan, add onions, cook over low-medium heat until soft. Add washed lentils, stir. Add 500ml stock or water. Bring to boil, simmer over low heat 15- 20 min until lentils tender.
Fig & Apricot Stew In small frying pan, bring wine to boil, add cinnamon & reduce by half. Add chopped figs and apricots. Sauté until soft.
Allow 2 quenelle per serve, place mushrooms next to potatoes, scoop lentils, slice goat fillets on an angle, set on lentils, divide fig and apricot stew amongst plates. Preparing the Harvest 13
prepared by: Charlieâ€™s Restaurant Chef: Tony Gill Cnr Pacific Hwy & Bay Dve Coffs Harbour 02 6659 7000 email@example.com www.pacificbayresort.com.au
bananas produced by: Big Banana 6 351 Pacific Highway Coffs Harbour 02 6652 4355 firstname.lastname@example.org www.bigbanana.com The Big Banana is one of Australiaâ€™s most recognised attractions and features the Mid North Coast Regional Food Store stocking produce from around the region. It also offers the World of Bananas interpretive tour showcasing the history of bananas and their significance on the Coffs Coast. 12 Preparing the Harvest 14
ingredients Filling 3 tins of condensed milk boiled for 3 hours (don’t let this boil dry as it will make a big mess!). Just top it up from time to time. 6 bananas sliced 500 ml whipped cream Passion fruit to go on top
Shortcrust Pastry – Option 1 265g (1 3/4 cups) plain flour 125g chilled butter, chopped 1 egg yolk, lightly whisked 2 tsp iced water
Shortcrust Pastry – Option 2
Sweet shortcrust variation: Reduce plain flour to 150g (1 cup) and add 55g (1/2 cup) almond meal and 60g (1/3 cup) icing sugar mixture to the flour in step 1. Omit the water in this step. Make the pastry and roll out to fit your baking tin. Cover with grease proof paper then fill with rice and blind bake at 170c till pastry is cooked. Take out from oven and remove the rice and paper. Or you can buy premade cases and cook them at 170°C till cooked. For a 12 inch pastry dish you will need 6 bananas sliced in the pie then cover with 3 tins of the condensed milk that is now turned to caramel over the top of the bananas. Cover with fresh whipped cream and decorate with passion fruit. If you use premade shells for a 9cm shell you will need about ½ a banana each and about ½ tin of caramel for each one. Serve with some berry compote and cream. ENJOY!
150g (1 cup) plain flour 55g (1 cup) almond meal 60g icing sugar 125g chilled butter, chopped 1 egg yolk, lightly whisked
Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just starts to come together. Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest. Note: Makes enough for a round 23cm (base measurement) tart tin, a 10 x 34cm (base measurement) tart tin or six round 8cm (base measurement) tart tins. Preparing the Harvest 15
prepared by: Saltwater Restaurant
Chef: Dustin Bowie-Ford 104 Fiddaman Road Emerald Beach 02 6656 1888 email@example.com www.saltwateronthebeach.com
berries produced by: CostaExchange Berries Range Road Corindi 02 6649 2921 firstname.lastname@example.org www.costaexchange.com.au 14 Preparing the Harvest 16
ingredients Basic Meringue 4 egg whites Pinch of salt 220g castor sugar
Italian Meringue 1 cup caster sugar 1/3 cup water 5 egg whites ¼ teaspoon cream of tartar
Raspberry Jelly 250gr frozen yellow raspberries 300ml water 100gr fructose/castor sugar 3 sheets titanium gelatine sheets
Basic Meringue Preheat oven to 120°C, line a large baking tray. Place egg whites & salt in a large dry mixing bowl and whisk until soft peaks form. Gradually add sugar & whisk until all sugar has dissolved. Continue for 2 minutes until mixture is thick and glossy. Pour mixture into the baking tray, smooth over with a palate knife. Bake in oven for 2.5 hours until meringue is crisp & sounds hollow when tapped.
Italian Meringue In a small pot over a low heat combine sugar & water. Dissolve sugar, do not stir. Increase heat & boil to 235-240°C. Use candy thermometer for accuracy. Wash down wall of the pot with pastry brush, this will prevent sugar from crystallizing. In an electric mixer whip egg whites at low speed until foamy. Add cream of tartar, increase speed to medium & beat until soft peaks form. With mixer running, pour hot sugar syrup in a thin stream over egg whites. Beat until stiff and glossy. Fill piping bag with mixture. Raspberry Jelly Place berries, water & sugar into a saucepan and bring to boil. Once sugar has dissolved remove from heat & strain making sure all seeds are removed. Soak gelatine in cold water, once soft squeeze excess water and add to raspberry liquid. Stir until gelatine has dissolved. Cool mixture over ice bath until just under room temperature. Pour mixture into a mould lined with cling wrap and set overnight.
Pipe Italian meringue onto serving plate and lightly blow torch until golden. Portion jelly into desired shape & place on plate. Scatter berries around the plate. Shatter crisp meringue over the top. Portion size is up to you, keep in mind the meringue is very sweet so try to keep an even balance of meringue & berries. Serving suggestion: Wild nastursian petals add an element of pepper to the dish, helping layer the sweet and tart flavours. Also Sorrel flowers add a long lasting floral sourness which cuts through the meringue. Remember do not overdo the flowers ---- less is more!
Preparing the Harvest 17
Bistecca Alla Griglia (Aabenraa Beef Fillet with Polenta and Gremolada)
prepared by: Fiasco Catering
Chef: Stefano Mazzina 22 Orlando St Coffs Harbour 02 6651 2006 email@example.com www.fiascorestaurant.com.au
beef produced by: Aabenraa Beef â€“ Scotts Head Quality Meats 31 9 Adin St Scotts Head 02 6569 8085 firstname.lastname@example.org www.aabenraabeef.com.au
18 Preparing the Harvest
ingredients 4 x 200g sirloin steaks
Polenta Mix 250g polenta 1L water 50g grated parmesan cheese 50g grated montasio cheese 50g butter
Gremolada Mix 1 clove finely chopped garlic Zest of one lemon Handful of chopped Italian parsley 1 x tablespoon olive oil
Polenta Bring water to boil in a saucepan, sprinkle in polenta slowly while whisking mix. Turn to low heat and put the lid on. Cook for about 1 hour. Add cheeses and butter & stir in. Gremolada In a bowl mix ingredients. Grill steak (to your taste) then serve on a wooden chopping board, spoon polenta, add sliced steak and put gremolda mix on top of steak, as shown.
Preparing the Harvest 19
Caramelized Pineapple Cake prepared by: Spare Chef Catering Chef: Matt Rogister 02 6651 7121 email@example.com www.sparechef.com.au
pineapple & coffee beans produced by: Wilton Farm Fresh Wilton Farm Fresh 02 6655 4388 firstname.lastname@example.org www.wiltonfarm.com.au Medlow Growers Markets 30 1st & 3rd Sunday of the month Macksville PRODUCERS Markets 27 2nd & 4th Saturday of the month Wilton Farm Fresh is a 100 acre property overlooking the Nambucca Valley and growing a variety of produce including coffee and also pineapples that have a unique flavour and sweetness due to the regions temperate growing conditions.
coffee prepared by: Split Cafe 20 Preparing the Harvest
ingredients 1 small pineapple (peeled and cut into 1cm thick slices) 150g butter 100g brown sugar 1cup shredded coconut (toasted) 100g icing mixture 2 medium oranges Turn out cakes ice around edges and roll in toasted 3 eggs coconut, serve with fresh cream. 200g caster sugar 300g almond meal 1tsp baking powder Â˝ tsp vanilla essence
Note: you will need 10 x 200ml ramekins or tea cups will do.
Place oranges in a small pot covered with water and bring to the boil then simmer for 1hr. Grease ramekins with Â˝ the butter leaving a thin slice in bottom of each one and divide brown sugar into bottoms, trim pineapple slices to fit in on top. Pre heat oven to 160Â°C. When oranges have cooled, place into a food processor and pulse until smooth, add in almond meal, vanilla, eggs and caster sugar. Pulse again until combined and divide mixture evenly over 10 ramekins. Place cakes in oven and bake for 20 minutes. They are cooked when a skewer goes in and out without mixture sticking to it. Whip remaining butter with icing mixture until smooth.
Preparing the Harvest 21
with Seaweed Caviar Aioli and Beer Battered Chinese Celery
prepared by: Federal Hotel
Chef: Jason Watterston 77 Hyde St Bellingen 02 6655 1003 email@example.com www.federalhotel.com.au
Darkwood Ale brewed by: Bellingen Brewery Brewer: Richard Jennings 02 6655 9171 firstname.lastname@example.org www.bellobeer.com
Darkwood Ale also available from: fiasco bar 11
Jaaning Tree 26 Lodge 241 no. 5 church square sarong bar 42 Preserving 22 Preparing the Harvest
ingredients Chargrilled Swordfish
Battered Celery Stalks
200g fresh local swordfish 2 stalks chinese celery Freshly grated tumeric 1 tsp seaweed caviar aoli Pinch salt Pinch cracked black pepper 1 tomato cored and quartered 20ml olive oil
Use the celery leaf (for the brilliant colour) as the base for the dish. cut the stalk into 5cm long, 1cm thick batons. Dip in a little corn flour then submerse in tempura batter and fry in hot oil until golden and fluffy.
Bellingen Darkwood Ale Tempura Batter
Celery leaf on bottom, top with tempura battered celery stalks, topped with char grilled swordfish steak. Finish with a spoon of seaweed caviar aioli on top.
1 egg 1 cup icy cold Bellingen Darkwood Ale 1/2 cup plain flour 1/2 cup corn flour a pinch of bicarbonate of soda
Bellingen Darkwood Ale Tempura Batter Beat the egg and the beer together. Sift the flour and bicarbonate of soda into a large bowl and add half the beer into the flour mix and whisk to a paste, making sure there are no lumps. Add remaining beer and whisk well. Batter should be just slightly thicker than milk consistency. If too thick, thin with a little icy water or beer and set aside.
Chargrilled Swordfish Lightly coat swordfish with oil, salt and pepper. Sear well on char grill, approx 1-2 mins on each side depending on thickness. Finish in oven at 180째C for 4-5 mins until just cooked in the centre and set aside to rest. Preparing the Harvest 23
with fruit, crème fraiche and crispy prosciutto
prepared by: Split Cafe Chef: Toby Annear 32 First Avenue Sawtell 02 6658 3026 email@example.com www.splitcafe.com.au
bread baked by: Hearthfire Bakery Baker: Philip Dean 73 Hyde St Bellingen 02 6655 0088
24 Preparing the Harvest
ingredients French Toast
2 slices of Hearthfire rustic halved 3 eggs beaten 1 tbsp castor sugar 3 tbsp thickened cream 1 pinch cinnamon ¼ tsp vanilla bean paste 3 tbsp ghee 2 slices prosciutto 300ml crème fraiche /sour cream ¼ cup real maple syrup 1 punnet fresh raspberries
Beat the eggs, thickened cream, sugar, cinnamon, and vanilla in large bowl and set aside. Thinly slice the prosciutto into strips and fry in pan with a little of the ghee until crispy, drain on absorbent paper. Gently press the bread into the egg mix and over a medium heat fry in pan with remaining ghee until golden on both sides.
Place one piece of bread on the plate, spread with generous amount of crème fraiche, some raspberries and 2 pieces of pears top with other piece of bread, crispy prosciutto and maple syrup. Enjoy with long black as part of brunch!
2 bosc pears ½ cup sugar ¼ tsp vanilla paste 750ml water 2 pieces lemon peel ½ cinnamon quill
Poached Pears Cut into quarters and remove seeds, mix all other ingredients in saucepan over low heat until sugar is dissolved. Place the pears into the liquid and bring to the boil, then reduce heat and simmer for 10 mins until pears are soft. Remove pears from liquid and allow to cool.
Preparing the Harvest 25
Deep fried local calamari, whiting fillets, prawns and crumbed mushrooms served with house made rosemary mayonnaise prepared by: Fiasco Restaurante & Bar
Chef’s: Stefano Mazzina & Taz Huggins 22 Orlando St Coffs Harbour 02 6651 2006 firstname.lastname@example.org www.fiascorestaurant.com.au
seafood provided by: Coffs Harbour Fishermen’s Coop 69 Marina Dve Coffs Harbour 02 6652 2811 email@example.com www.coffsfishcoop.com.au
Harvest Ale brewed by: Bellingen Brewery Brewer: Richard Jennings 02 6655 9171 firstname.lastname@example.org www.bellobeer.com.au 52 Preserving 42 26 Returning Preparing the the Harvest Harvest
8 king prawns 3 medium squid 8 small fresh whiting fillets 8 oyster mushrooms
Prep seafood – de vein prawns. Clean squid, keep head, remove skin and backbone and slice where the bone was, scrape insides with knife and remove any leftover skin and wash in cold water. Score with knife diagonally from corner to corner 5mm apart on the inside of the squid, this will give the squid its curl when cooked. Lay down with narrow side at top and slice in half from top to bottom, and then take each side and slice into three equal segments.
Crumbing Mix 3 cups breadcrumbs 2 eggs 2 cups milk 2 cups plain flour 1 cup semolina Fresh mint and tarragon
Mayonnaise 1 egg 2.5 yolks 2 teaspoon dijon mustard 1 ½ dessert spoon red wine vinegar 300ml vegetable oil salt and pepper rosemary
Cooking and Plating chopped parsley lemon vegetable oil for frying
Crumbing Mix eggs and milk together, and put flour and breadcrumbs in separate bowls. Destalk mushrooms, then dust mushrooms in flour, dip in eggwash and roll in breadcrumbs. Do the same with the whiting, adding extra breadcrumbs together with the tarragon and mint. Keep remaining flour and add semolina and dust prawns and squid in this mix.
Mayonnaise In food processor mix eggs, mustard , salt and pepper, vinegar, then slowly add oil. Add a few drops of hot water if too thick. Add chopped rosemary to taste.
Preparation Heat vegetable oil to 180°C in a wide pot. When hot cook the whiting and mushrooms until golden, remove and drain on paper towel. Cook prawns, then squid. (squid will cook in about 30 seconds).
In a bowl mix the drained Fritto mix with chopped parsley and toss, plate with mayonnaise and lemon slices. Serves 4 - Buon Appetito!
Preparing the Harvest 27
bread baked by: Kpane Artisan Bakery
Baker: Bret Knight Shop 17 Jetty Village Shopping Centre 02 6658 0085 email@example.com www.kpane.com
garlic produced by: Orange Moon Available at Orange Moon Organic Farm 120 Butts Creek Road Taylors Arm 0477 205 032 52 Preparing 42 28 Returning the Preserving theHarvest Harvest
1 loaf Kpane sourdough 6 cloves organic purple garlic 2 tbsp freshly grated parmesan cheese 1 small bunch italian parsley finely chopped 110g good butter at room temperature Pinch sea salt
Smash garlic in your mortar and pestle with a pinch of sea salt. Add butter and mash in. Add parmesan cheese and parsley. Slice your bread in one inch slices, not right through to the bottom. Generously spread each side of your bread with your butter mix. Wrap in alfoil and bake, preferably in a wood oven, but if not then bake at 220째C for around 10 to 15 minutes until butter is melted.
Serve on your antipasto platter with vine ripened organic tomatoes, basil and local olives.
Preparing the Harvest 29
Iced White Tea with Rose and Mint
tea prepared by: The Tea People 1300 858 775 (9am â€“ 5pm) www.teapeople.com Teas blended locally on the Coffs Coast. From traditional blends to delicious fruit infusions and herbal blends, the Tea People love fine tea and are passionate about fine flavors and wonderful aromas which is why they specialize in premium, chemical free, loose leaf teas. Available to order online or see website for stockists. 52 Preparing 42 30 Returning the Preserving theHarvest Harvest
1.25 L freshly boiled water 250ml of cold water 6 tsp of white rose tea 2 bBunches of fresh mint Raspberry ice cubes to decorate Sugar or sweetener to taste 1 tbsp rose water
method Ice Tea
Add 1.25L of boiling water and 250ml of cold water to a heat resistant jug or carafe. Add the white rose tea and let steep until cool (best placed in refrigerator). Once cool , strain and add the roughly chopped fresh mint. Add sugar or sweetener to taste (optional).
Raspberry Ice Cubes Place fresh raspberries in ice cube tray, half fill with water and freeze. Let set for 1-2 hours, top up remaining ice cubes and freeze until ready.
Decorate with sprigs of fresh mint and raspberry ice cubes.
Preparing the Harvest 31
Jaaning Tree Oysters prepared by: Jaaning Tree Chef: Clayton Donovan 8/1 Wellington Dve Nambucca Heads 02 6569 4444 firstname.lastname@example.org www.jaaningtree.com.au
Finger limes produced by: Valley of the Mist 28 88 Congarinni North Rd Talarm 02 6568 3268 email@example.com www.valleyofthemist.com.au Tours by Appointment
Oysters produced by: Nambucca River Oysters Producer: Charlie Ford 0403 338 501
Darkwood Ale Brewed by: Bellingen Brewery Brewer: Richard Jennings 02 6655 9171 firstname.lastname@example.org www.bellobeer.com.au 52 Preparing 42 32 Returning the Preserving theHarvest Harvest
12 oysters (shucked) 6 carrots juiced - 200ml of juice 1 ½ tbsp of lecithin 2 avocados 2 tbsp lemon juice 100ml thickened cream Finger limes
Place the mousse on the oyster. Put the finger limes on the mousse, then spoon the carrot foam on top of this.
Carrot Foam Warm the carrot juice to blood temperature – remove from the stove. Add the lecithin and stir. Strain this mixture through a sieve. Season to taste. Set aside. Just prior to serving lightly pulse the carrot mixture until foam rises – set aside to settle.
Mousse Mash avocados with lemon juice. Push the mixture through a sieve. Add cream, which has been whipped, to just under soft peaks. Fold into avocado mixture then season to taste.
Finger Lime Squeeze out the finger limes and remove seeds.
Preparing the Harvest 33
Lemon & Mascarpone Tart
prepared by: Taste Restaurant Chef: Bevan Collin 11 First Avenue Sawtell 02 6658 3583 www.tasterestaurant.com.au
Mascarpone produced by: The Cheesemaking Workshop
62 Lake Russell Drive Coffs Harbour 02 6656 2335 email@example.com www.thecheesemakingworkshop.com.au 52 Preparing 42 34 Returning the Preserving theHarvest Harvest
175g marie biscuits 85g butter 15ml golden syrup
8 egg yolks 100ml lemon juice 250g white sugar 200g butter 200g mascarpone
Melt butter and golden syrup. Blend marie biscuits in a food processor and pour the butter mix in through the top as you blend. Press into a 30cm tart tin that has a removable base. Place into the fridge to set.
Filling Place all ingredients (except mascarpone) into a large metal bowl. Place bowl over a pot of simmering water and whisk until the mixture thickens enough to coat the back of a wooden spoon (will take approximately 10 minutes to achieve). Leave on the bench to cool for 10 minutes and then fold in mascarpone and pour into base. Place tart back into fridge allow to set for approximately 4 hours.
This tart is lovely with local seasonal fruit or if youâ€™re feeling adventurous a fruit compote.
Preparing the Harvest 35
Lemon Myrtle Chocolate
prepared and produced by: Perryâ€™s Lemon Myrtle 29 Recipe by: Di Perry 214 Taylors Arm Road, Taylors Arm 02 6564 2322 firstname.lastname@example.org www.perryslemonmyrtle.com Tours & morning tea by appointment. The Perry family established one of the first commercial Lemon Myrtle plantations nearly 10 years ago in the Nambucca Valley producing very high quality oils and lemon myrtle products. 52 Preparing 42 36 Returning the Preserving theHarvest Harvest
1kg (good quality) cooking chocolate 200ml fresh cream 8 drops lemon myrtle (food grade) essential oil 1/2 cup chopped macadamia nuts
Melt chocolate in double saucepan and then mix chocolate with a metal spoon until smooth. Whilst still hot add lemon myrtle oil and macadamia nuts and mix in well to chocolate. Add cream slowly mixing in well to the chocolate until all returns to chocolate colour. Pour into chocolate moulds for individual chocolates. Allow to set in fridge for 30mins. Remove from moulds and store in airtight container. Chocolate should have a shelf life of 2 to 3 weeks.
Preparing the Harvest 37
Raspberry Jelly Tart with Minted Marscapone
produced by: Kpane Artisan Bakery
Baker: Bret Knight Shop 17 Jetty Village Shopping Centre 02 6658 0085 email@example.com kpane.com
Rasberries produced by: CostaExchange Berries Range Road Corindi 02 6649 2921 firstname.lastname@example.org www.costaexchange.com.au 52 Preparing 42 38 Returning the Preserving theHarvest Harvest
1kg plain flour 250g icing sugar 250g butter (unsalted) 3 egg yolks 6 leaves of gelatine
500g fresh raspberries 1 L raspberry puree 250g icing sugar Juice of 2 lemons 1 vanilla pod
250g mascarpone Sprigs of fresh mint
Bring butter, sugar, flour to a crumb. Add egg yolks. Stand for half hour in fridge and roll out to 3 mm thick and push into tart shells. Bake at 160째C for 20 mins.
Filling Bring the raspberry puree, lemon juice, vanilla bean pod and sugar to boil then add gelatine (which has been soaked in cold water for 5 minutes). Take off heat. Put fresh raspberries in tart shells. Pour raspberry liquid over the fresh raspberries until full. Refrigerate for 3 to 4 hours.
Garnish with mascarpone and fresh mint.
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Cheese produced by: The Cheesemaking Workshop
Recipe by: Lyndall Dykes 62 Lake Russell Drive Coffs Harbour 02 6656 2335 email@example.com www.thecheesemakingworkshop.com.au Learn to make a Normandy Style Camembert, Greek Style Fetta, Quark (cream cheese), Fresh Ricotta, Mascarpone and Natural Yoghurt at our 100% hands on workshops. Participants also enjoy cheese platters, a home baked morning tea and a cheese inspired lunch served with local wines from Two Tails Winery in Nana Glen. Workshops include beginners and advanced Cheese Workshops, Bakery, Tapas and Sauce Workshops.
Wine produced by: Two Tails Winery 3
963 Orara Way Nana Glen 02 6654 3633 firstname.lastname@example.org www.twotailswines.com.au
Two Tails Wines are made from grapes grown at the Nana Glen vineyard including Chardonnay and Villard Blanc grapes for white wines, and Chambourcin and Jacquez for reds and liqueurs. 52 Preparing 42 40 Returning the Preserving theHarvest Harvest
method Ricotta is an italian word meaning ‘re-cooked’. Generally, ricotta is made from the whey left over from making other italian cheeses, but here’s the recipe for ricotta made with any animal’s milk of your choice. All you need is a saucepan, a wooden spoon and something to drain the whey through! Heat up as much milk as you’d like to use to 90°C or until you can see that it’s about to boil. (You will make 250g from each litre of milk). Pour in 50ml of vinegar per litre of milk, stir twice around the pot then spoon out and heat off. It’s as simple as that! Allow your ricotta to cool slightly then scoop out the curd and place into a colander lined with cheesecloth. When the ricotta has rested for 20 minutes, it’s ready to use!
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Ricotta (Baked) Custard
Cheese produced by: The Cheesemaking Workshop
Recipe by: Lyndall Dykes 62 Lake Russell Drive Coffs Harbour 02 6656 2335 email@example.com www.thecheesemakingworkshop.com.au
www.norco.com.au A milk growing cooperative established in Northern NSW in the late 1800â€™s Norco processes milk supplied by local dairy farms from the Coffs Coast at its factory in Raleigh.
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ingredients 2 cups ricotta 1/2 cup cream 1/2 cup milk 4 eggs 4 tbsp corn flour 2 tsp vanilla bean paste 1/3 cup caster sugar
Pre-heat oven to 160Â°C. Put all of the ingredients into a food processor or blender. Process until smooth and pour into a 20cm round silicone bake ware mould. Bake for 30 minutes or until a skewer comes out clean.
Serve with a Macaroon, Blueberry CompĂ¨, Macadamia Nut Praline and sweetened Mascarpone.
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prepared by: Fig Restaurant Chef: Phil Woolaston 5/2 First Avenue Sawtell 02 6658 3638
Seafood provided by: Aussie Fresh Seafood 4/66 River St Woolgoolga 02 6654 0222
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400g sashimi grade fish (any seafood works, prawns, scallops etc) Juice of 2 limes 80ml coconut milk 1 lebanese cucumber, thinly sliced 1 cup shredded green paw paw or green mango 12 cherry tomatoes 1/2 cup total of basil, mint, coriander (torn) 4 kaffir lime leaves, shredded 1 long red chilli, deseeded and sliced 2 golden shallots, sliced 2 tbsp fried shallots 2 tbsp fried garlic fish sauce to taste sugar to taste pinch black pepper
Slice fish/seafood into 5mm slices, place into bowl with lime juice (allow to marinate and â€œcookâ€? in lime juice - approximately 5 minutes). To the fish bowl add fish sauce for salt and sugar for sweetness to meet your desired taste (the flavour should be sour, salty with a touch of sweetness). Into the same bowl add cucumber, paw paw or mango, cherry tomatoes, herbs, chilli, shallots, toss together gently.
Spoon onto plate, garnish with kaffir leaves, black pepper, fried shallot and garlic. Ready to serve. This serves 4 entree size portion.
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Harvest Preserving the
When produce is in abundance the Coffs Coast is blessed with a assortment of value-adders employing age old methods of preserving to ensure our annual yields can be enjoyed year round. Including jams and relishes, sweet and savoury, these delectable recipes provide the perfect accompaniment to local wines, cheeses, breads and almost any dish you can think ofâ€Ś
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Blueberry Jam preserves prepared by: Blue Berrylicious Recipe by: Jo Lock 02 6656 1242 firstname.lastname@example.org www.blueberrylicious.com.au
berries produced by: CostaExchange Berries Range Road Corindi 02 6649 2921 email@example.com www.costaexchange.com.au
available from: Coffs Coast Growers Markets Coffs City Square Every Thursday 8am – 3.30pm
Harbourside Markets Coffs Harbour Foreshores Every Sunday 8am – 2pm
bread baked by: Hearthfire Bakery Baker: Philip Dean 73 Hyde St Bellingen 02 6655 0088
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3 cups blueberries 1 cup sugar 2 tbsp lemon juice 4 strips orange zest, about 7x1cm each 1 vanilla bean
method Sterilise two 250ml glass jars and their lids. Combine the blueberries, sugar, lemon juice, orange zest, in a medium saucepan and cook over moderate heat, stirring frequently, for about 20 minutes or until thick. Remove from the heat. Discard the zest and vanilla bean. Bottle, store in cool dark place. Refrigerate after opening.
Blue Berrylicious is a gourmet food business specialising in all things berry including jams, sauces and marinades, using only local blueberries and raspberries, cooked in small batches with no preservative or colours added.
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Davidson Plum Jam ingredients 1kg of davidson plum 800g sugar 2 tbsp of lemon juice Â˝ cup of water
preserves prepared by: Valley of the Mist 28 88 Congarinni North Rd Talarm 02 6568 3268 firstname.lastname@example.org www.valleyofthemist.com.au Tours by appointment
wine produced by: Raleigh Vineyard & Winery 36 Queen St Raleigh 02 6655 4388 email@example.com www.raleighwines.com
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Deseed plum. Place in food processor to break down plum. Put plum in a heavy based pot with the ½ cup of water and simmer till fruit is cooked. Slowly stir in sugar, bring to boil, simmer at this temperature for ½ hr. Mix in lemon juice and simmer for another 10mins. To test for jellying, place a couple of small drops on a cold saucer in refrigerator. If firm in 5mins put into sterilized jars.
to serve Davidson Plum Jam with its sharp tangy taste is best served with cheese and crackers, and a good wine from the Raleigh Vineyard and Winery collection.
PHOTO: (TOP RIGHT) Valley of the Mist is a working Bush Tucker farm and wetland wildlife sanctuary set in 47 hectares of beautiful bush land forest dedicated to growing an amazing variety of native fruits and nuts. PHOTO: (RIGHT) Situated on the banks of the Bellinger River, Raleigh Vineyard specialise in french hybrids including Chambourcin and villard Blanc with winery producing unique white and red wines, ports and brandy crème liqueurs.
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Finger Lime Jam
prepared and produced by: Bakarindi Bush Foods Recipe by: Manda Gentle 02 6649 1150 firstname.lastname@example.org
available from: Coffs Coast Growers Market Coffs City Square Every Thursday 8am â€“ 3.30pm
Harbourside Markets Coffs Harbour Foreshores Every Sunday 8am â€“ 2pm 52 Preserving the Harvest
1kg finger limes â€“ fresh or frozen (any colour but yellow) 990g white sugar 1.1 L water
Finely slice finger limes and remove ends. This is easier if the finger limes are half frozen. Add all ingredients to a large saucepan and simmer, stirring frequently to avoid sticking to the bottom. Have a saucer in the fridge and add a small amount after Âž of an hour to 1 hour to check for readiness. Bottle in warm sterilized jars.
Finger lime jam with its tantalising citrus taste is too good for just toast. Try it with cheese or add it to a fish curry. Delicious!
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prepared by: The Happy Frog
16 Park avenue Coffs Harbour 02 6651 6518
produce from: Harbourside Markets Coffs Harbour Foreshores Every Sunday 8am â€“ 2pm 54 Preserving the Harvest
2 kg diced fresh tomatoes 4 medium brown onions 500g raw sugar 1 cup vinegar 1 tbsp curry powder 1 tbsp mustard powder 1/2 tbsp salt 1/2 tbsp pepper 2 tbsp (approximately) cornflour to thicken
method Mix over the stove in a pot and cook till it reduces a bit and all the onions are soft. Add enough cornflour to thicken to the required consistency.
to serve Can be served with nearly anything!
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