MAY COMPETITION

This month we are giving away 1 Mystery Box for our online entries and 1 Mystery Box for our in-store shoppers. A Superfresh voucher is also included.

These boxes are sourced seasonally and with love. Check out our April’s Truffle & Porcini Box!

truffleboxphoto

We are giving opportunities for both in-store shoppers and all our online friendly peeps a chance to win these wonderful prizes.

There are also 10 x $20 vouchers to be given away to our Superfresh Club Members. All you have to do is shop and scan in the month of May for your chance to win one these vouchers. * Members ONLY

You must enter to be in it.

 

*Winners will be randomly selected in-store on Saturday 4/06/2016. Winners will be announced and published on our Website and Facebook page. All winners will be notified via email.

ENTER NOW on the link below:

http://eepurl.com/b09AlT

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April Competition Winners

Here is an official congratulation to all our April winners. We were thrilled to have had so many entries from our members. We hope to see more participation from everyone. LIKE our Facebook page and get more bonus entries. Entry forms will also be available in-store. We are now sourcing goodies for the next mystery boxes. Good luck everyone!

First prize

2 x Mystery Box – Truffles & Porcini

2 x $30 Voucher

Winner: Viviane E

Second Prize

10 x $20 Voucher (Members ONLY)

Churn F L
Kwang Choi
Mary G
Anna T
Hong H T
Rashmi G
Lillian C
Nick D
Cha K
Wei Z

 

Click below to enter for our May competition!

http://eepurl.com/b09AlT

Everybody Loves Bolognese

It is a life’s challenge to perfect the Bolognese sauce. The classic Italian home cooked sauce gives a ragu alla bolognese in its most basic form: minced steak, onion, celery, carrot and tomato purée, cooked for an hour and a half with a little water to keep it moist.

What about the extras? Chicken livers and chopped bacon or uncooked ham, in addition to the usual vegetables, plus white wine, stock and tomato purée have all been included in the many published recipes.

The other key additions are the dairy products, which feature milk, fresh cream and double cream. Although the flavour is barely detectable in the finished sauce, some few hours later in the oven, the milk does add a definite sweetness which works well with the bright, fresh flavour of the white wine it accompanies.

As for the wine, there is no doubt that red wine definitely looks the part: much darker than the other recipes, and far richer and more savoury in flavour.

In the end, cooking from the heart will always give an “authentic” taste to this much loved dish.

This recipe was tried and tested AND it was pretty amazing, if you don’t mind 3 to 4 hours of long and slow cooking time.

How do you like your Bolognese?

Generous slabs of butter
200g smoked streaky bacon, finely diced
2 onion, finely diced
2 carrot, finely diced
4 sticks celery, finely diced
500g coarsely minced beef, at room temperature
100g chicken liver, finely chopped (optional)
300ml whole milk
Nutmeg, to grate
300ml dry red wine
2 tins whole tomatoes

  1. Melt the butter in a large casserole set over a gentle heat, and then add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.
  2. Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season, then stir in the liver, and let it cook for another 5 minutes.
  3. Pre-heat the oven to 125C. Pour in the milk, and grate a little nutmeg over the top. Simmer gently until almost all the milk has evaporated, which should take about half an hour.
  4. Pour in the wine and the tomatoes and stir well. Put the casserole into the oven, with the lid slightly ajar, and cook for at least 3 hours (4 is even better) until the meat is very tender. Check on it occasionally. Serve with pasta or gnocchi, and grated parmesan or pecorino cheese.

 

spaghetti

Good Truffle Hunting

Calling all truffle lovers!  The truffle season will commence in June and the shortest distance to travel to truffle hunt is in Canberra. The Truffle Festival – Canberra Region is just weeks away from opening! To die for dinners, live and local truffle hunts with helpful hounds, or cooking classes will turn your winter into truffle shuffle. And that’s just the start of it! This annual event will have something for every taste, tastebud and budget. Even the kids will love it!

To kick off the season, a live truffle hunt with growers and their dogs is a must. Spend a weekend or just a day hunting, searching, sniffing and collecting. The whole family will love it!  Hunts are available at Macenmist Black Truffles and Wines (Bredbo), Turalla Truffles (Bungendore), Tarago Truffles (Tarago) and Blue Frog Truffles (Sutton). Hunts will take place most weekends during winter and involve extras like lunches, tastings and cooking demonstrations.

Basic Truffle 101

So What Is a Truffle?

Truffles are a kind of subterranean fungi, meaning they are a mushroom that grows underground. Truffles are still hunted by pigs, which is the traditional way to find them, but these days more and more dogs are being recruited for the job as they can be trained to not eat the little prizes.

What Kinds of Truffles Are There?

There are two kinds of truffles that are most popular in the cooking world: black and white truffles.

Black truffle is a variety that was originally found in the Périgord region of southwest France. The black truffle is commonly used in all sorts of dishes, such as foie gras and soups. It is also turned into a luscious oil that can be drizzled over almost anything to enhance its

White truffle is an Italian mushroom. This variety was originally found in the Piedmont region of northern Italy, in the countryside around Alba. They are used in a variety of dishes, such as risotto and seafood and can be turned into flavoured oil just like their French counterparts.

What Do Truffles Taste Like?

While all truffles have an earthy flavour, each kind has its own distinct taste and fragrance; white truffles have a creamier taste, while black truffles are known for their woody notes. If you are interested in experimenting with truffles, you should consider picking up a bottle of truffle oil. There is nothing quite like the taste of a truffle, and even a light dab of truffle oil can give a dish a new tastebud.

PS. Chocolate Truffles Are Edible…But Are Not MushroomsJ

Check out Truffles Festival in Canberra between June and August!

http://www.trufflefestival.com.au/