The title catch your attention I gather?
Well...I will have to let you down...not getting "quite" that kinky...yet! :)
So what is the latin threesome?
In 2003, a famed Melbourne bartender created The Latin Threesome as a tribute to the national spirits of Brazil, Cuba and Chile.
He smashes fresh pineapple, lime chunks and brown sugar, then builds the drink with cachaca, pisco and aged rum, serving over crushed ice with a pair of pineapple leaves to garnish.
Dying for the recipe?
Here it is!
2 tsp Brown Sugar
3 large wedges of fresh pineapple (skin off)
1/2 lime, cut into small chunks
Crushed Ice
15ml cachaca
15ml Pisco
15 ml aged Cuban Rum (Havan Club Anejo is the only way to go!)
Pineapple leaves to garnish
Method:
1. In a bar glass or large tumbler, muddle the sugar,pineapple and lime
2. Add Crushed Ice to half fill the glass
3. Pour over cachaca, pisco and rum
4. Churn through with a bar spoon
5. Add crushed ice to sit above glass rim
6. Garnish with pineapple leaves, if using
Enjoy!
A.
Wednesday, April 1, 2009
Melting Moments - 6 of the Best Hard Cheeses
Some of the world's largest cheeses are produced high in the Swiss and French Alp's. and are STILL hand-made the old-fashioned way using unpasteurised milk, cooking the curds before they are heavily pressed, then maturing them for several months.
Classed as hard cooked cheeses, they are traditionally used for dishes such as fondue, gougeres or a simple croque monsieur, which all require excellent melting cheeses. The best of these European "Alpine cheeses" - Gruyere, Emmenthal & Beaufort - are made in Summer, when pastures are rich with herbs and tender grass.
In North-East Tasmania, Heidi Farm produces Australia's own delicious versions of Gruyere and Raclette, both made from pasteurised milk. Small wheels of Raclette were originally made when there was insufficient milk to produce large Gruyere wheels.
All of these varieties make excellent table cheeses, accompanied by a glass of Dry Riesling or an Alsatian Wine.
So without further ado...here are Six of the Best!
1. Swiss Gruyere
Matured for at least six months, this has a sweeter flavour and a smoother, more refined texture than it's French cousin. Best eaten at 12 months.
2. Gruyere De Comte Aoc
Most widely eaten cheese in France. Age is indicated by a bell symbol on the rind. The best is matured for at least 12 months (marked with a green bell) until it has a slightly granular texture and sweet nutty flabour. Try the Perrin et Fils label.
3. Emmenthal
Weighing up to 120kgs and distinguished by large eyeholes, the sweet elastic curd has a wonderful fruity flavour. Often copied in other countries and called Swiss Cheese.
4. Australian-made Gruyere
Tasmania's Heidi Gruyere is a large natural-rinded wheel matured the traditional way. the extra-mature grade (two years plus) has a wonderful nutty texture and long lingering flavour.
5. Beaufort Aoc
Sometimes known as Gruyere de Beaufort, this is a huge 45kg wheel. The Best are matured for 18 months, until they develop a nutty texture and delicious caramel flavour.
6. Australian-made Raclette
Heidi Raclette is ripened in four months due to its smaller size (5-7kgs). It has a strong farmyard aroma and rich milky flavour. Enjoy it melted or grilled.
Enjoy!
A.
Classed as hard cooked cheeses, they are traditionally used for dishes such as fondue, gougeres or a simple croque monsieur, which all require excellent melting cheeses. The best of these European "Alpine cheeses" - Gruyere, Emmenthal & Beaufort - are made in Summer, when pastures are rich with herbs and tender grass.
In North-East Tasmania, Heidi Farm produces Australia's own delicious versions of Gruyere and Raclette, both made from pasteurised milk. Small wheels of Raclette were originally made when there was insufficient milk to produce large Gruyere wheels.
All of these varieties make excellent table cheeses, accompanied by a glass of Dry Riesling or an Alsatian Wine.
So without further ado...here are Six of the Best!
1. Swiss Gruyere
Matured for at least six months, this has a sweeter flavour and a smoother, more refined texture than it's French cousin. Best eaten at 12 months.
2. Gruyere De Comte Aoc
Most widely eaten cheese in France. Age is indicated by a bell symbol on the rind. The best is matured for at least 12 months (marked with a green bell) until it has a slightly granular texture and sweet nutty flabour. Try the Perrin et Fils label.
3. Emmenthal
Weighing up to 120kgs and distinguished by large eyeholes, the sweet elastic curd has a wonderful fruity flavour. Often copied in other countries and called Swiss Cheese.
4. Australian-made Gruyere
Tasmania's Heidi Gruyere is a large natural-rinded wheel matured the traditional way. the extra-mature grade (two years plus) has a wonderful nutty texture and long lingering flavour.
5. Beaufort Aoc
Sometimes known as Gruyere de Beaufort, this is a huge 45kg wheel. The Best are matured for 18 months, until they develop a nutty texture and delicious caramel flavour.
6. Australian-made Raclette
Heidi Raclette is ripened in four months due to its smaller size (5-7kgs). It has a strong farmyard aroma and rich milky flavour. Enjoy it melted or grilled.
Enjoy!
A.
Tuesday, March 31, 2009
The Mushroom Effect
In Australia, the mushroom picking season is eagerly anticipated by European Immigrants and as autumn has slowly crept forward, it signals the brief season of wild pine mushrooms (which grow under pine trees) such as saffron milk caps and slippery jacks. Their abundance depends on the weather, as insufficient or excessive rain impedes their growth. Not that we have really had much rain lately anyways.
Should you embark on a journey to pick mushrooms, always go with someone experienced or have the mushroom checked to ensure edibility.
Don’t rely solely on European or American reference books, as Australia has its own varieties. For more information visit this website
There are thousands of varieties of fungi, however only a few of which are edible.
These can be divided into two broad categories: Wild and Cultivated.
Cultivated Mushrooms include Button, Portobello and Swiss Browns which are available year round, but are at their peak during April –July.
Varieties
Cultivated – with their deep, earthy wooden flavour, Swiss Browns are the original variety from which Button, Chestnut, Flat and Cap mushrooms have been developed. Portobello are merely older, larger, flatter. Swiss Browns are excellent for stuffing, barbequing, grilling and roasting. Buttons have a finer texture and more delicate flavour. Eat them raw in salads or cooked. Chestnuts have a firm, meaty texture and nutty flavour and are suitable for use in breads, pastry fillings and pates.
Asian cultivated – Enoki have a crunch and almost fruity flavour suited to salads, hotpots or soups. King Trumpets also known as Eryngii or King Oyster have long stout stems and small thick caps. The stems are also full of flavour. Nameko originated in Japan and have an aromatic flavour. Oyster mushrooms have slightly peppery overtones and a juicy texture. They are delicious fried in butter and garlic, added to casseroles and clear Thai soups. Shiitake are indigenous to Japan and are intensely flavoured mushrooms.
Wild – Field mushrooms have an aniseed accent and are great shaved raw in salads, crumbed and deep-fried, added to braised meat and poultry dishes or pickled and served as antipasto. Slippery Jacks have slippery caps, moist, spongy flesh and a delicate flavour. They are best added to soups, stews and dishes with other varieties. Saffron milk caps, named after their lurid saffron colour and the milky liquid they exude, have a firm texture and nutty tastes
Overall, Mushrooms are high in Protein, Fibre and B group vitamins including Niacin, Riboflavin and Folate, although cultivated mushrooms have lower levels of vitamins C & K. They are also Low in fat, have about 9% percent water and sufficient nutrients to form the central part of a meal, especially Vegetarian meals.
When you’re shopping for them, buy unblemished, firm mushrooms and store them for up to 3 days in a paper bag to prevent dehydration and do not store near strong smelling foods.
A.
Should you embark on a journey to pick mushrooms, always go with someone experienced or have the mushroom checked to ensure edibility.
Don’t rely solely on European or American reference books, as Australia has its own varieties. For more information visit this website
There are thousands of varieties of fungi, however only a few of which are edible.
These can be divided into two broad categories: Wild and Cultivated.
Cultivated Mushrooms include Button, Portobello and Swiss Browns which are available year round, but are at their peak during April –July.
Varieties
Cultivated – with their deep, earthy wooden flavour, Swiss Browns are the original variety from which Button, Chestnut, Flat and Cap mushrooms have been developed. Portobello are merely older, larger, flatter. Swiss Browns are excellent for stuffing, barbequing, grilling and roasting. Buttons have a finer texture and more delicate flavour. Eat them raw in salads or cooked. Chestnuts have a firm, meaty texture and nutty flavour and are suitable for use in breads, pastry fillings and pates.
Asian cultivated – Enoki have a crunch and almost fruity flavour suited to salads, hotpots or soups. King Trumpets also known as Eryngii or King Oyster have long stout stems and small thick caps. The stems are also full of flavour. Nameko originated in Japan and have an aromatic flavour. Oyster mushrooms have slightly peppery overtones and a juicy texture. They are delicious fried in butter and garlic, added to casseroles and clear Thai soups. Shiitake are indigenous to Japan and are intensely flavoured mushrooms.
Wild – Field mushrooms have an aniseed accent and are great shaved raw in salads, crumbed and deep-fried, added to braised meat and poultry dishes or pickled and served as antipasto. Slippery Jacks have slippery caps, moist, spongy flesh and a delicate flavour. They are best added to soups, stews and dishes with other varieties. Saffron milk caps, named after their lurid saffron colour and the milky liquid they exude, have a firm texture and nutty tastes
Overall, Mushrooms are high in Protein, Fibre and B group vitamins including Niacin, Riboflavin and Folate, although cultivated mushrooms have lower levels of vitamins C & K. They are also Low in fat, have about 9% percent water and sufficient nutrients to form the central part of a meal, especially Vegetarian meals.
When you’re shopping for them, buy unblemished, firm mushrooms and store them for up to 3 days in a paper bag to prevent dehydration and do not store near strong smelling foods.
A.
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