FIRE CIDER (ECO Column

FOR ALL YOUR REFRIGERATION AND COOKING NEEDS LARGE AND SMALL

Fire Cider

In the last issue of Menu Magazine Kombucha was featured. Following on in that theme, we have Fire Cider.

Fire Cider is an immune boosting antiinflammatory tonic, which was named and formulated by American herbalist Rosemary Gladstar in around 1979.

The tonic is taken to ward off colds and flu, and to ease sinus congestion and inflammation. The beauty of Fire Cider is that it can be made at home using easy to source ingredients.

ONE RECIPE TO MAKE FIRE CIDER

½ cup horseradish ½ cup ginger ½ cup garlic cloves 1 medium onion ¼ cup fresh turmeric (can use powder – about a heaped tablespoon) 1 each whole orange, lemon and lime 2 fresh chillies (or 1 tsp cayenne pepper – more if you like it hot) 1 tbsp whole black peppercorns A few bay leaves Apple Cider Vinegar

METHOD

Finely chop or grate all ingredients, put into a clean 2L jar and cover with apple cider vinegar (preferably raw and organic) until all ingredients are covered and seal with a plastic lid. Put in a cool dark place and shake daily for a month. Strain the liquid and sweeten with honey to taste – start with about ¼ cup honey. After decanting the Fire Cider, the remaining solids can be made into chutney by blending and adding honey to taste, or they can be dehydrated and ground to make a delicious seasoning. A tablespoon a day, in water, juice or with a hot cup of lemon tea is said to have numerous benefits. Fire Cider can also be used in cooking for dressings or just adding extra flavour to salads/casseroles/soups.

NOTES

Kombucha vinegar can be used with the apple cider vinegar to make this tonic. (To make kombucha vinegar, simply leave kombucha to ferment for an extended period of time until it is very acidic.) Kombucha vinegar can be used in dressings and the like, but not necessarily for preserving as it may not be acidic enough. It is best to source organic (unsprayed at least) ingredients to provide maximum benefit to health.

Try to use local honey, not only is it supporting local producers, it will have a better protection for allergies.

Ask around for the horseradish, as it is rarely seen in the shops, but grows readily and many people have it in their gardens. Daikon radish can be used if horseradish cannot be sourced.

Perth Commercial Fridges, WA owned and supporting both large and small business for over 10 years. Importer / Distributor direct pricing, saving you money.

Phone: (08) 9249 7222 53 Competition Way, Wangarra 63 www.perthcommercialfridges.com.au

Products & Supplies

Cheesey Goodness

Mozzarella Cubetto by La Stella is a mild and delicate cow’s milk cheese. Elastic and stringy when melted, La Stella use only the highest quality raw milk and embrace ancient tradition when it comes to making their Cubetto. Packaged for freshness and ease of use, you will love this cheese in any of your salads, sauces, pizza and antipasto creations. For more information go to www.gourmettrader.com.au

Berry-licious Pomone Raspberry Tart is a mild and sweet tasting dessert that will liven up your cake display, buffet or banquet. The sweet pastry base is filled with almond cream and topped with medium plump dark-red raspberries from Eastern Europe. This dessert comes fully baked and frozen, and all it needs is a simple defrost before it can be served up, full of flavour with a crispy base. For more information go to www.orafoods.com.au

The New Ice Age

With hygiene and sanitation more important than ever, the new Brema BSFA-HC bench top self-contained pebble ice dispenser can deliver ice directly into a cup or jug, cutting out any human contact. With a production capability of 90kg of pebble-shaped ice particles per 24 hours, and 5kg storage capacity this bench top unit is a fast and sanitary ice solution at the push of a button. Durable and aesthetically pleasing, the Brema BSFA dispenser is perfect for any front of house area. For more information go to www.comcater.com.au

The Future is Now

The future of hospitality is here with the MTRobot. Boost your business and solve your labour shortage problems during the pandemic by using the automated services of the MTRobot. These Robot Waiters deliver food direct to the table with ease while reducing physical contact with customers. With a free trial, demonstration or to hire on offer, why not give this new dimension to your customer service a try. For more information call 0450 267 851 or email mtrobot.au@gmail.com

Cream of the Crop

You have to try this beautiful tangy and creamy chevre cheese. Made right here in Gidgegannup WA by Kytren Fine Quality Goat Cheese, it is made with 100% goat’s milk and vacuum sealed for an extended shelf life. This cheese is fresh and pure and it will be the perfect addition to your summer cooking. For more information go to www.gourmettrader.com.au

Sounds Far-brew-lous

With cutting-edge brewing technology, the Rancillo Specialty RS1 offers coffee professionals a better coffee experience. The unique work flow design has a digital touch screen display and temperature control, as well as a dedicated screen for each brew group displaying a digital shot clock. The RS1 has temperature control, programable water buttons, retractable trays for espresso cups and customisable body panels. Available with a two or three group head, the RS1 is the coffee machine that will bring your customer’s coffee experience to the next level. For more information go to www.moffat.com.au This Takes the Cake Norpole has just introduced their new range of premium cake display units. And they have developed an air ventilation system to dramatically reduce the troublesome and annoying condensation issue that normally occurs with glass cake displays. Coupled with new eco-friendly and energy saving R290 refrigerant, the new Norpole Cake Display range is available from Perth Commercial Fridges & Equipment. For more information go to www.perthcommercialfridges.com.au

A Kraken Good Idea

Squiddlies Calaprods are fresh squid tubes filled with S.A. King Prawns and pickled in Squiddlies own vinaigrette recipe that has been perfected over ten years. The seafood holds its fresh crisp taste from the day you open your tubs to the end of the use by date. And Squiddlies Calaprods have a twelve month ‘best before’ refrigerated life, making them great for seafood platters. For more information go to www.squiddlies.com

Hospitality in yourHome

Spice up Your Life

Chef Caleb’s Piccata Stock Powder is packed with flavour and will liven up every dish while saving you time in your kitchen. Mix it into stocks, or create your own Piccata Sauce, this powder will complement any protein or vegetable meal you make. For more information go to www.calebspecialities.com.au

Let the Good Times Be-Gin

Rhapsody Ruby Gin is a collaboration between Australian Distilling Co. and T BAR Tea, infusing The Serendipi-T fruit tea blend with their classic dry gin. The result is a delicious berry coloured gin that achieves a delicate balance between florals and berries, with a subtle tannic bitterness that balances well with the flavours in the classic gin base. Pair with a simple tonic, adding a ruby grapefruit or blood orange garnish. Or for a special treat, mix this gin with pink grapefruit soda for a Ruby Spritz Cocktail. For more information go to www.australiandistillingco.com.au

Feeling Peckish

Get creative in the kitchen with Mt Barker Free Range Chicken’s new family-size skin-on cuts. Ideal for using with rubs and marinades, choose from thigh cutlets, drumsticks, and whole wings. It is just so easy now to enjoy crispy skinned goodness fresh from the air fryer, barbecue, oven, or pan. Pick some up today from leading independents across WA, and visit Mt Barker Chicken on social media for tasty recipes to try at home. For more information go to www.mtbarkerchicken.com.au

A Summer Ale

Spinifex Ginger Beer is a light non-alcoholic ale perfect for those hot summer days. Infused with locally sourced and sustainable native Geraldton Wax and wild-harvested Gubinge, this fruity beverage has aromas of ginger, citrus, melon and cedar. With a dry, easy drinking finish it is a refreshing addition to your bar. For more information go to www.spinifexbrewery.com.au

Strawberry Dreams

The Team at Hippie Foods are excited to show you their newest creation - Creamy Strawberry Kombucha. With punchy vanilla and rose flavours, it captures the youthful memories of owners Rob and Greg who have fond memories of sipping Creaming Soda as kids. Healthy, tasty, and infused with 100% organic WA fruits, you will love this new refreshing treat. It will leave you wondering if it really is a Kombucha, or a tasty healthy soda. For more information go to www.hippie.com.au

Spirit in a Bottle

The Orange Mampoer Spirit by our friends at IMPI Brewers is a Traditional South African Spirit. Crafted from approximately 1.5 tonnes of Gingin Cara Cara oranges, hand pressed and then distilled using the traditional double distillation method, the Orange Mampoer is naturally sweetened and fiery in spirit. The fusion of South African flavours and traditions with beautiful WA local seasonal produce bring something different to the table with the Orange Mampoer. Best served on ice or in a soda spritz, you will love this refreshing summer drink. For more information go to www.impibrewers.com.au

Great Egg-spectations

Introducing The Alternative Chicken Tenders by The Alternative Meat Co. Made with 100% plant based protein, this Australian made product not only looks and cooks up like real chicken, but it tastes exactly like it too. You will be amazed by the freshness and flavour these chicken tenders pack in. Available in the freezer section at your local IGA and Woolworths stores. For more information go to www.altmeatco.com

life’s grape

Life’s a Grape

Funk’s Rose Cider is back again and it is better than ever. Packed with shiraz grape juice and apple cider, this latest batch is fresher in taste with more delicate berry characters. The trick is getting the balance right between flavours, textures and compounds, and Funk have done it again with this satisfying and refreshing cider. Have a taste and the juicy tannins and crisp dry finish are guaranteed to keep you coming back for more. For more information go to www.funkcider.com.au

Local Music & Local Haunts

Charlie Scott is an award-winning musician from right here in Perth and has featured in the magazine on a few occasions. We thought he’d be a great contributor to our music section.

G’day everyone, Charlie Scott here…Menu Magazine asked me to put together a list of some of my favorite venues where I like to perform, alongside some of my favorite dishes and some of the other musicians you should go see and check out around town. I have also got my very first Fringe Festival show coming up called Walking with Cash – Late & Alone…so if you like your Johnny Cash check out the Fringe festival guide for details…

LOCAL HAUNTS

CORK & BOTTLE Open from Thursday to Sunday this great little wine tapas bar in Bassendean hosts live music with a regular rotating roster of local musicians every Friday night and Sunday afternoon. It also has a specialised genre specific Saturday night format featuring Blues, Jazz, Country musicians from all around the State.

Favourite dish – the Pork Belly Popcorn. THE NATIONAL HOTEL This iconic Fremantle venue on the corner of Market and High Streets hosts live music seven nights a week. There are regular musicians on weeknights, a Tuesday night open mic, solo acoustic slots on Friday, Saturday and Sundays, and bands on Friday and Saturday nights. This venue is a true supporter of live music in town. THE DARDY PUB A little southwest country town called Dardanup sports the best Chicken parma in the State, definitely worth the 90 minute drive out of town on a Sunday. You can find musicians from all over the South West performing every Sunday afternoon. It’s a great day out, a beaut country drive with a destination to boot.

STEWART HERBERTSON Wednesday night resident at The National Hotel, Stewart Herbertson chucked in his mining job to pursue music full-time. Stewart had a very successful run at last year’s Fringe Festival with his one-man Beatles tribute. Tickets are now on sale for his next Fringe Show in 2022, Second Shot – A Tribute the 80’s.

TRACEY BARNETT South West singer songstress from Bridgetown Tracey Barnett has just released her brand new album ‘Eyes Forward’. You can catch the WAM award winner perform all across the South West and in the City.

Rusty Pinto Rusty is a 20 year veteran of the Perth music scene. He plays regularly at The Mustang Bar and several venues around town. Primarily performing Blues with his band The Blue Flames, he has torn up dance floors all around the world and at major Rockabilly festivals. Once invited on stage by Chris Isaak, he is the closest thing to Elvis Presley going around, a natural talent not to be missed.

BOOKS FOR COOKS

The Table of Us by Simone Agostino

Published by Simone Agostino and Daniel Agostino What I love about Italian food is the simplicity with which you can create dishes rich in flavour. The Table of Us by Perth-based Simone Agostino delivers recipe after recipe, full of flavour, along with a heartfelt insight into her Italian heritage. Follow Simone into her kitchen as she shares with you a collection of hand-me-down recipes and those accumulated through travel and experience. Wherever they come from, they all ultimately land on the dinner table, so many of them easily forming your weeknight meals. This book is beautifully produced, the pages are filled with gorgeous images of Italian life and stories giving a sentimental tribute to family and heritage. The book is visually beautiful, which is appealing, but I really value that I can open this book any night of the week and find something quick and simple to create for my own family. Not many cookbooks offer that, but Simone is a mother to small children and understands the need for this fast and simple approach. For example, the spaghetti with ricotta, lemon and fresh herbs. It is a classic Italian dish, so simple with so few ingredients but this is one of the meals in The Table of Us that my family absolutely craved. It is just a really warm, fulfilling meal with beautiful flavour to put on the plate.

Homegrown by Paul West

Published by Pan Macmillan Australia River Cottage Australia is one of my family’s favourite shows. We watched it every week when it was on the ABC and now we love to watch the replays whenever we can. There is just something about host Paul West, perhaps his gentle soothing voice and sparkling blue eyes? I don’t know, but I couldn’t wait to get my hands on his cookbook after the show wrapped up. Homegrown is West’s second cookbook. In this book, we see images of West with his young family, and it makes it a more intimate experience. But the formula is the same – there is seasonal advice on what to grow in your vegetable garden, and then the book offers some super simple, rustic and seasonal recipes that are charming in their appeal. In Homegrown however, West has added some garden projects to keep us all busy. Things like building a chicken coop… one day I am sure we will get around to that. In the meantime, I love to flick through this visually lovely book and potter in my kitchen trying out his recipes, and the recipes West gives us are ones the whole family can enjoy, such as the crispy skinned chicken with peas and capers. This was a great meal to have in the Springtime, it was fresh, light with a lovely zing from the mustard dressing drizzled over it. And the chicken and sweetcorn soup is a bowl full of comfort.

Joshua Weissman: An Unapologetic Cookbook

Published by Penguin Books Joshua Weissman is a young chef who has worked in a number of kitchens, but is best known on social media where he has created quite a following with his cooking videos. His philosophy is simple: everyone should know how to make the basics - these form the building blocks to bigger and greater meals - and that is what he gives us in this book. Beginning with foundational cooking, Joshua gives you everything you need to know to find your way around a kitchen - skills from pickling to bread making and churning your own butter. It is really quite thorough.

Joshua then demonstrates how to take this newfound knowledge and create meals with it. From simple breakfast meals like boiled eggs, through to recreating favourite fast food meals like chicken nuggets, he takes you on a journey to build confidence in the kitchen. I followed Joshua’s recipe to make bread rolls for hamburgers and I was happy with the outcome. His instructions are clear and well defined. His mum’s pot roast is a really great example of creating wonderful flavour through simplicity.

This is a book you would buy someone who is just getting into cooking, or has perhaps moved out of home and is new to feeding themselves. It is a good entry level cookbook to help a new cook get to know their ingredients, and their way around a kitchen.

World of Flavour by Matt Preston

Published by Penguin Books Matt Preston is one of the most personable food celebrities on our screens. And while he is someone who knows pretty much everything about food and flavour, I have been curious to see if this knowledge stacked up in the recipes he produces for the cookbooks he creates. Preston’s latest book, World of Flavour, is rich with his storytelling. Clearly he loves to unearth the untold stories of food, and his telling of them is fun and entertaining. Written in his conversational way, it is a pleasure to sit and read through this book, while the recipes are wonderful, home-cook friendly and fun to play around with. In World of Flavour, Preston explores the history of different recipes, dispels rumours and sets the record straight with fun facts such as the history of nachos. He then provides his version of the recipe for us to try out. And yes, the Bogan Nachos are really good. Preston doesn’t skirt from controversy either, claiming his chocolate chip cookie to be the ‘worlds best’. Now, that is a pretty big call to make. For Matt, it is upping the quantities of nuts, fruit and chocolate that creates the magic. What I can say is this, the children did not like them because there were too many nuts. Any adult who tried these biscuits however, could not stop at one. They are not a cheap biscuit to make either. With the quantities of macadamia nuts, you need to budget for this one. But are they worth it? Yes, they most definitely are.