Annie's Provedore @ Barwon Heads

On my recent trip to the Bellarine Peninsula we visited Annie's Provedore in the coastal town of Barwon Heads for a spot of lunch.

This quaint gourmet provedore/deli/café with an Italian twist is packed to the rafters with fresh and gourmet produce, a extremely large selection of cheeses and cured meats, baked goods and a selection of wholesome, loving take home meals.

Entering the café your senses are fully assaulted with the wonderful smell of baked goods and coffee, baskets hanging from the rafters overhead and salamis are swinging off their strings airing from the roof. Every bit of space is utilised for produce or décor. 

 

 

Tubs of fresh bread adorn the tables and tubs dotted around the cafe. 

 

There is garlic and herbs and onions bulbs handing from the rafters too along with dried flowers.

 

Sauces, jams, pasta sauces, olives and preserves line the shelved walls.  There is just so much produce that I want to explore.

I also love that there are a couple of communal tables here that make you feel like you are in the family kitchen spending time with friends.

The glass counter is full of wonderful cheese and cured meats.  My eyes are not really sure where to start looking, there is so much to take in and explore.

The best part is that you get to sit amongst it all.

The counter is full of baked goods, homemade sweets and a friendly barista bustling to get the coffee orders out. Lots of eat in or take home options include slabs of  quiche, wedges of frittata, huge sausage rolls and posh mac and cheese squares.  There are a selection of grain salads too and casseroles and stews

We place our orders at the counter and take a seat. Our coffees arrive and the roasted aroma is pleasing.  When our meals come out I realise just how big the portions are.  My friends fruit and nut muffin is nearly the size of your head!

My beef, bacon and maple syrup pie served with a fresh slaw with peas and broccoli is huge.

They also supply some fruit and vegetable  like giant asparagus, applies and tomatoes.

 

.............and check out those jumbo bullets on the counter!

A new season means new produce @ Ramsgate Foodies Market

Over the past few months I have become a regular at Ramsgate Foodies Market on a Saturday morning.  I love getting up early and making my way down to the markets for fresh produce, tasty treats and a chat with the lovely stall owners.

 

I often spend 2 hours or more shopping and when I say shopping I mean talking and exploring....I could do my shopping my 15 minutes if I raced through!  I'm not complaining.  I really love the feel of the community spirit at these markets.

 

Since my last post on Ramsgate Foodies Markets, the season has changed, which means new seasonal produce is being sold.

 

A few of my regulars stalls where I stop to have a chat are testing out new products too using the fresh seasonal produce on offer. I always stop off at Pochito for a freshly baked Chilien Empanada. 

 

 

I have to say, the 'new' prawn in white wine and cheese sauce has become a must have but if you are a traditionalist you can't go wrong with the beef or even the spinach and ricotta.  Either way, these are the best street snack you can have.  Served hot and crispy straight from the oven, they definitely hit the spot!

 

 

 

 

There are some other treats on offer too.  If you like a little sweet pastry the calzones rotos (which means torn undies) are delicious sprinkled with icing sugar.  Grab a coffee over at Columbian Connection and you have a fabulous little breakfast.  Sit on the grass and soak in the atmosphere.

 

However, there was one new item that has intrigued me and it's Humitas.  A fresh corn tamale!

Fresh corn, onion and basil they are wrapped in corn husks and steamed.  They may not look as appetising as they taste...but delve into a steaming envelope and you won't be disappointed.

 

 

A new comer to the markets is Ferment It.  I am a bit naïve when it comes to the benefits of fermented food.  The food trend at the moment is all about preserving and fermentation, everyone seems to be doing it or eating it.  Is it a fad or a passing trend?  Who really knows.  Saying that, fermentation and preservation has been around for hundreds of years, it is not 'new' and there is a big following.  After chatting about it, I come to learn that there is a lot of health benefits surrounding fermented foods and after doing some more research, I'm intrigued.  It's not just about preserving food for long winter months or shelf life....in fact there is a string of health benefits that can come from it.  Check out Ferment It's website for more details.

 

Some of the benefits of eating raw fermented food is that it has live (good) bacteria and is packed with pre- and probiotics that are good for the gut.  It aids digestion and can strengthen the immune system (to name but only a few benefits).

 

Ferment it uses raw, organic fruits and vegetables blended with herbs and spices and special blends of salts.  Not only is Kimichi and sauerkraut very good (which both are probably the most known fermented food around) Ferment it also do Mango, Lime and Chilli, a Beetroot, Apple and Inca Berry as well as a few other products.

 

 

If you are interested in learning more about it Ferment It do offer workshops and information can be found from their website.  I'm keen to learn more.

 

Over at River Kitchen, where I have to make a stop every visit, you can grab a Guinness Brownie, a Munchie (think crunchie but with maple syrup) along with raspberry sauce, lemon curd and the most amazing salted caramel sauce known to man!  There is a hint of Ireland in these products.  John has used some of his mum's recipes (sent over to him) for inspiration.

 

 

 

By the way, you can now by the Salted Caramel Sauce at Harris Farm Markets.

 

Raised free range and following a organic principle and practices Isis River Farms butchers offers some fabulous, flavoursome meats,  Lamb, beef and pork along with sausages, it's all on offer at the markets.  I've recently purchased the lamb to roast and it was perfect and succulent.

 

Don't forget to swing by the greengrocers for your in season fruit and veggies.  There is plenty of colourful, freshly picked produce to choose from.  There is a certified organic stall as well as a couple of chemical free stalls.  Both offer fabulous fresh produce.

 

Another new come is Backa Gourmet Foods.  Based in Queensland, their fermented meat products are reaching far and wide.  Backa's products are made with local ingredients and have no gluten or preservatives.  They have an array of fermented meat products which all taste wonderful. 

Not only is there hot and mild chorizos and pepperoni there is plenty of other types of sausage.

 

I'm in love with the Cacciatore with it's pepper dusted outerskin. 

 

and the liverwurst is worth a big mention.  Smooth and creamy this was a delight to munch on with crackers. This was hidden away in the cooler so if it's not out on display just ask!

 

 

the guys are super friendly and are very passionate about their meats and are happy to discuss.

 

For the sweet tooth there are plenty of options to and they cater for everyone.  Coco and Bean is made with the finest ingredients and Love (which should always be included in baking).

 

The macaroons are light and crispy and packed full of flavour as is their fluffy meringues. 

 

 I had to take a moment to take in the gorgeous sweet treats on offer at Cream Fork.  Specialising in paleo, raw, vegan, gluten free, grain free, refined sugar free and dairy free these wonderful goodies are absolutely amazing. Who says eating sweets can be unhealthy?!

 

 

Not only delicious but oh so pretty!

 

Recent newcomer to Ramsgate is Miss Bowerbird.  Not food related but so worth the mention, Bowerbird's cute little caravan is packed with collections to furnish your home.  Vintage and handmade these little trinkets are beautiful and make the perfect gifts (or for your own home). 

 

The Sweet Orange and Chilli pepper candles grab my attention and they smell so divine that I do WANT TO EAT IT! 

 

There is some seriously awesome gifts here.

 

If you know me personally you will know that I am a Pukara Estate fanatic.  I think I have a bottle of nearly every balsamic vinegar and half as many oils. I can never pass up a taste test and on one recent visit I purchased 2 bottles of their limited edition Verjuice. 

 

Herbisaurus is bringing you some tasty vegan comfort foods to you.  Everything from vegan patties, sausages, pies and sausage rolls. It's a cruelty free vegan butcher shop.

 

In all honesty, I am a meat eater and have never considered going vegetarian or vegan, however I am becoming more aware of the background and ethical side of where my protein is raised and how it's raised.  I am interested in learning on how to eat more plant based foods with a good source of protein and how to prepare these plants and grains in a way that is delicious and nutritious.  As I need to follow a high protein/low carb diet I am always searching for new ways of getting my protein.  Herbisaurus, just might be my answer!

Also if you live locally the team will deliver your orders!

 

Over at Little Riv Wholesale there is lots of great fresh citrus and fruits on offer.

 

The organic naturally sundried mix is a fabulous accompaniment for a cheese platter, a snack/trail mix or even just as a display for the coffee table (although an edible display!).  As I'm chatting I keep delving in for treats.  The dried pears are stunning.

 

 

All the produce here has been grown and made in the Riverland area in South Australia.  They also supply some native Australian produce in the way of oils and balsamic vinegars.

After another hot busy morning in the markets what better way to cool off than an iceblock.  Madame Pop's all natural ice pops are a winner.  This here is a watermelon, hibiscus, lemong and lime pop but the beauty is that the pops are seasonal and always/forever changing.  Madame Pop knows her stuff!

 

 

If you haven't been to Ramsgate Foodies Market I can't express enough how good these markets are and recommend a visit.  The high quality produce, the community spirit and the friendly nature of these markets is inspirign and I can't wait to see what else is coming to the markets over the coming months.  If you are a regular, well I don't think I need to say more, because I'm sure you will agree how awesome it is!

 

So who's coming to the markets.........

Bourbon Peach Glazed Brisket - get your meatsweats on!

I have always had a love affair with the Deep South

Not sure when it started, perhaps to much Gone with the Wind and Fried Green Tomatoes at the Whistle Stop Cafe, which just happens to be my favourite movie OF ALL TIME and I won't be mentioning the exact number of times I have seen it, but it does runs into triple figures. What I do know is that it's love......

I've been researching for months for my upcoming trip to Louisiana and have been reading blogs on BBQ (and all the variations and interpretations), Creole, Cajun and Soul Food.  I know I don't have enough time for all of it and it will probably lead to another trip at some point.

A recent purchase of Smoke and Pickles by Edward Lee surprised me with a blend of Southern and Korean 'fusion' flavours (although I'm not a big fan of the fusion word when it comes to blending flavours).  As I cracked open the spine the first page that opened was like a sending me a message from above (and I'm not religious!) - it was like a ray of sunshine hitting the page or it could have just been the glare from the office fluro lights! I did know this was the first dish I would have to try and cook.

Yesterday was that day to try.  What was the dish?

Braised Brisket with Bourbon Peach Glaze

I had a bit of a hard time hunting down peach jam/conserve in Sydney. Why do we not make peach jam? Eventually I found a jar of Hank's peach and vanilla jam.  That will do - great jam by the way!

Starting off with the dry rub of a mix of salt, pepper, smoked paprika and cinnamon I cured the brisket for 3 hours. I did make one variation and that was to halve my recipe because I just didn't need to do 4kgs of brisket.

dry rubbed and ready

Preparing the braising liquid, I was a little unsure about how it would taste after smelling the vast amount of booze that went into it. It reminded me of the pub carpet the morning after a big night. (perhaps I was a little hungover which didn't help) Anyway, bourbon and stout along with soy sauce, beef stock, brown sugar and thyme, along with some fried onions, celery, carrot and tomatoes went into the pan.  Browning off the brisket fat side down, I flipped the slab of meat into the roasting tray and sealed it with foil and popped it in to the oven for 3 hours at 170 degrees.

ready for the oven

The house smelt divine after an hour.

By the time my family arrived some 4 hours later, I was preparing the peach glaze and the mashed potato, corn cobs and peas were ready.  I usually get frazzled as I try to entertain, serve drinks, cook and chat but I was the complete domestic goddess today.

I did have a mishap with my masher.  It got suctioned into the potato and broke in half!

By the time I was grilling the peach glaze and fat on the brisket, my family were seated and ready for the carving. I'm telling you it was a food religious experience (for me anyway!) as I sliced into the tender slab of brisket and the sticky glaze glistened. 

I'm drooling as I sliced (but not on it!)

 

dinner is served  - family style - no fancy table here folks

 

Plates piled we dug in and the sounds of oohs and ahhs and moans from the family must have meant it was tasty. It was juicy and fatty and tender and sticky, perfect with buttery mash potatoes, peas and corn, along with the braising vegies (which were delicious!).

Even my 5 year old niece liked the brisket (she's sometimes a picky eater when it comes to sauces and whatnot) and she was very proud of herself that she decorated the plates with lemon wedges that she cut (and not at all needed with the dish but she thought it was a pretty garnish (where has she learnt that from!).

 

my plate

 

 

Needless to say we polished off the brisket ending in the meat sweats - and there are no leftovers.  That's always a good sign but that also means I don't have any dinner tonight!  Perhaps I should have done the 4 kilos?