Home' Scoop : Scoop 50 Summer 2009 Contents 196 SCOOP SUMMER 2009
sun-dried tomatoes, grilled mushrooms, eggplant
strips and much more. They also sell massive 3kg
jars of pre-mixed antipasti for around $30.
• A big range of QUALITY BALSAMIC VINEGARS.
As a rule of thumb, spend around $10 and you'll
get something full-flavoured and suitable for driz-
zling on salads. Pay $20 and you'll get something
mature, sweet and rich enough for marinating
Try this simple but interesting dessert recipe:
Slice 400g of ripe strawberries into bite-sized pieces,
removing all white bits. Add two tablespoons of
good balsamic and three tablespoons caster or icing
sugar. Add a couple of twists of black pepper, stir
well and leave to macerate for a minimum of one
hour. Best served at room temperature in little
bowls, drizzled with some of the juices.
• A big range of LOCAL OLIVE OIL. Use-by dates
are flexible and hence don't tell the whole story.
Choose oils which include a harvested-on date and
buy the freshest available.
• Cheap GRISSINI STICKS. Here's an oldie but a
goodie: wrap sticks with coppa, prosciutto or ja-
mon serrano. Serve with slices of sweet rockmelon.
• Blood orange juice. Tart, sweet and simply beau-
tiful on its own, this is also great mixed with soda
water for long drinks with or, gasp, without booze.
Corner Angelo and Coode Sts, South Perth.
(08) 9367 7688
• A huge range of THINGS IN PLASTIC CONTAIN-
ERS. Think licorice allsorts, choc-coated nuts,
freckles, rice crackers, nuts, lollies, fruit and nut
mix, roasted broad beans, noodle snacks.
• TINNED BEANS AND OTHER PULSES. For an
almost-instant salad, drain a tin of any one of these
and stir in one quantity of my simple salsa and
one tablespoon of olive oil. You can also use the
chickpeas in my hummus recipe.
• GOAN CUISINE RELISHES. Goan owner Valen-
tine de Souza is based in Perth and produces some
of the finest condiments in Australia. His kasundi,
eggplant pickle and tamarind chutney are all
perfect with cheese.
• Big packets of LITTLE MELBA TOASTS. Another
great canape plinth idea. Try them topped with
own-made rocket pesto.
• CAKES FROM CORICA. These come fresh from
the Corica bakery in Northbridge and I'm addict-
ed to both the eclairs and the vanilla slices. But
it's the pignolata that will work best at a picnic. A
cross between baby doughnuts and little sponge
cakes, these little cakes are rolled in sugar and sold
loose by the gram. Perfect with coffee.
• Great range of OLIVES. I use the tiny, wild
kalamatas, fat Abruzzis and the split pitted greens
in my olive mix recipe.
CHEESE BOARD WITH LOVELY EXTRAS
The Boatshed 40 Jarrad St, Cottesloe. (08) 9284 5176
LUXE PICNIC FOR : Simon Johnson 169 Rockeby Road, Subiaco. (08) 9489 3888
Have baskets, will travel
DO YOU LIKE the idea of creating a gourmet picnic but lack the energy to
actually do anything about it? Join the club. So we've made it easy for you,
by visiting four of our favourite Perth gourmet outlets and putting together a
Nowhere does fine cheese quite like The Boatshed. With the help
of Boatshed director Michael Pember, we've chosen three very
fine artisan styles that compliment each other -- a blue, a runny,
stinky Camembert-style and a young, more acidic variety. Sweet,
musky dried muscadels, a hearty chunk of nutty pan forte and
some fresh fruit complete the picture.
Clockwise, from left: 50g of dried muscadel grapes, 3 ripe bosc
pears, 1 punnet of strawberries. Approx 200g each: Bleu Auverge,
Fromager de Clarines, Auricchio Stravecchio , panforte, 2 artisan
loaves, TOTAL COST: $79. Serves 6-8.
variety of picnics based around stuff you can buy off the shelves without lifting
a finger. Chuck in a bottle of cold white, a good red or a few beers, and you've
got everything you need for a classy alfresco meal.
This classy little picnic featuring products from Australia's best-known distributor of top-end
gourmet lines is designed just for two, but you could easily add a nice loaf of bread (New Norcia
Bakeries is just around the corner) and have it serve four.
Clockwise, from bottom left: 1 jar of organic artichoke paste, 1 jar of grilled marinated fennel, 1 jar
wild onions in balsamic, 1 box sugared almonds, 1 bag Elementi crackers, 1 baby tin of stuffed green
olives, 150g Meredith ash-dusted goat cheese, 100g sliced smoked salmon, 1 tin Pollastrini di Anzio
sardines in olive oil, TOTAL COST: $100. Serves 2-4.
Links Archive Scoop 52 Navigation Previous Page Next Page