VICTORIAN FAIR TRADE FORTNIGHT - LATROBE VALLEY FOOD TOURS

 

Dear Julia,

My name is Emily, I am contracting you on behalf of Moral Fairground. Moral Fairground is a Melbourne based organisation which works with fair-trade and ethical businesses and producers to promote products and business practices to consumers and fellow businesses. Moral Fairground also works with ethical and fair-trade business to grow their market and impact.

Moral Fairground runs a series of events and programs each year, including the Ethical Enterprise Conference in November and the largest ethical festival in Australia, Fair@Square in December. For the last six years Moral Fairground has also been running a series of events during the Victorian Fair Trade Fortnight (8th - 22nd May 2015).

I understand you are Coordinator of the Latrobe Valley Food Systems Network, who you will be launching the Central Gippsland Interactive Food Map during April and May 2015 at the Regional Victoria Living Expo. We think the Central Gippsland Interactive Food Map is a wonderful initiative. It will highlight the rich variety of local and sustainable food produced in the region, while also providing a central information source for visitor planning to visit the valley as a food destination.

We would love to work with you to cross-promote this new initiative during the Victorian Fair Trade Fortnight in May by launching a one-day fair food tour in the Latrobe Valley. Moral Fairground would like to work with you to promote the diversity of sustainable and fair food produced in the valley.

The one tour would include 3-4 stops which provide visitors with access to local produce, growers, hands on experience, cooking demonstrations, behind the scene production and interaction with owner, producers and chefs. We also wish to provide visitors with the opportunity to purchase produce along the way. We wish to take groups of visitors from Melbourne CBD to show them how close they are to local, sustainable food, while the tour is also a regional destination tour for visitors.

Moral Fairground will also be working closely with our Ambassadors, local Chef and personality Noelene Marchwicki to making this tour possible. If this program is successful and with the support of the region and local producers, we would like to invest in the region by running sustainable and fair food tours every 2 months thereafter.

Susanna Bevilacqua, Director of Moral Fairground and I would love to come and talk to you about our proposed program in the Latrobe Valley, as a part of our larger umbrella event, Victorian Fair-trade Fortnight 2015.

We look forward to hearing from you soon.

Warmest regards,

Emily Keen
Project Manager

Moral Fairground Pty Ltd
No.9/1 Heller Street
Brunswick Victoria
Australia 3056

M: 0455 791 969
F: 9387 3096
E: emily@moralfairground.com.au
W: moralfairground.com.au

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SPICY THAI SOUP WITH PRAWNS

Shell and devein about 20 medium sized prawns ...set aside in refrigerator

Bring 4 cups of vegetable or chicken stock to the boil
Add 2 tbs of crushed lemongrass
1/3 cup of sliced galangal
4 tbs of shredded lime leaves
1/2 cup of enoki mushrooms
4 tbs of fish sauce
2 tbs of chilli flakes
4 tbs of coconut milk
4 tbs of lime juice

Add the prawns to the pot along with sliced fresh green chillies .
Remove from the heat as soon as the prawns turn pink .
Serve immediately in warmed bowls
Garnish with coriander leaves

 

BRANDY BUTTER OR HARD SAUCE

Process .......
1/2 cup of soft butter
1/2 cup of sifted icing sugar
2 tbs of brandy
In a blender .
Form into roll in cling wrap
Chill
Then slice into small discs for serving.
 

BEEF HEART

Ask your butcher for a 1kg ( 2lb )  beef heart cut in two .
Thinly slice the two sides  and remove the blood vessels and wash the meat .
Cut 3 onions into wedges into a bowl and ......
Add 1 tsp of salt
3 tbs of soy sauce
3 tbs of chinese cooking wine
2 tbs of crushed ginger
1 dsp of sugar
2 tbs of cornflour that has been mixed with  3 tbs of water .
Heat a frypan  and add 4 tbs of rice bran oil  and fry the heart slices for 4 minutes stirring continuously,
Then add the onion mix
And then the  sauce .
Stir for 2 minutes until thickened  and serve on warmed plates over a bed of white rice

WEDNESDAY TEA @ CASTLE GARDEN............BARBEQUED SALMON WITH GREEN OLIVE AND TOMATO SAUCE

I`m using freekeh with the salmon , so put the freekeh in the steamer with the water and switch it on.
 (ratio 1:2 ) .
Next step is to make the sauce ..
Place a pan over medium heat
Heat 3 tbs of rice bran oil
 Add 3 fat garlic cloves finely sliced
1/2 tsp of chilli flakes
Cook till the garlic colours lightly .
Now add 1 tin of diced tomatoes
250gm of sliced green olives
3 tbs of baby capers
1 tbs of thyme leaves
Check seasoning adjust accordingly.

Drizzle salmon with rice bran oil
Sprinkle with sea salt
Place salmon  skin side down on a preheated and oiled char grill pan cook for 3 minutes , then turn and cook for a further minute .
Spoon freekeh on warmed plates
Place a spoonful of sauce over freekeh
Top with the salmon  and a squeeze of lemon .
 

SPICY SLIVERS OF PORK ..CASTLE GARDEN TUESDAY DINNER

I used 800 gm of pork fillet and cut it into fine strips.
Make  a paste by mixing together....
 1 dsp of crushed garlic
1 dsp  of crushed  ginger
1 tsp of turmeric
1 green chilli chopped with seeds
1/2 tsp of salt
Toss your pork into this mix , making sure  it is evenly coated .
Now  heat a little oil in a pan and cook the pork until browned all over .
The pork should be cooked quickly over a high heat .
Serve immediately sprinkled with lemon juice on a bed of red rice.
The meal from prep to service 30 minutes ...
 

NEAR DISASTER ...... WHAT IS PEPPER ?

What is pepper ?

Pepper ( piper nigrum )
It is  a dried, berry like fruit from a climbing vine plant native to Asia.
Black and white peppers come from the same plant
Green peppercorns are unripe peppers sold pickled in vinegar or brine.
Black peppers are picked before they are fully ripe , dried and left to blacken and wrinkle , they have a strong aromatic taste .
White pepper is allowed to fully ripen before harvest when the dark outer husk is removed , leaving a smooth ,creamy , white kernel with a milder flavour.
Pepper is the world`s most commonly used seasoning for savoury dishes .

Capsicums .....
Capsicums are not peppers , but commonly called bell pepper or sweet pepper

Cayenne pepper
Cayenne pepper is not pepper , but is a product made from various forms of dried red chillies .

Chilli
Chilli is not pepper ..( capsicum annum and capsicum frutescens ) commonly called hot peppers , they are members of the capsicum family.

So you can understand my alarm when at a recent function I was asked what foods were without pepper ...?
I had been told there was a guest with a pepper allergy so omitted the seasoning in  cooking  the food .
During service the person approached me to ask what food was without pepper .
I explained no pepper had been used , but she pointed out in one of the courses there was green and yellow peppers on the plate !!!!!!!!
The guest  was allergic to capsicums not peppers  .