WINTER Wandering

Winter on the Sunshine Coast is a bit of a joke really – it drops to 18 degrees and we all go rushing for our jumpers, beanies and scarves; retrieve the extra thick doona from the cupboard and dust off the ugg boots.

Restaurants notice a sudden decline in trade during the first hints of a change into the chilly months as locals get their heads around the idea of venturing out into the bitter cold. (Victorians, on the other hand, can be seen frolicking happily in the ocean in what to them feels tepid).

But after the first chill, the desire to dine, socialise and escape reality television overrides the fear of frostbite, and the wheels of the hospitality world start to turn once again.

Our mild winters with crisp, blue-sky days see the region’s agriculture burst to life – the perfect growing conditions for strawberries, citrus, tomatoes and brassicas - it’s a time of year that farmers aren’t battling against floods, hail, humidity and oppressive heat waves. Well, that’s historically been the case anyway.

It’s the perfect time of year to head out into the hinterland and explore the grassroots food scene, buy your ingredients direct from farmers at the authentic markets that happen across the coast every weekend, visit open-gate farms like Cooloola Berries and Lindols Macadamias, or search out one of the great (and often quirky) food festivals that are a nice country drive within an hour or two of the coastline.

The weekend of 18-19 June will see Petersen’s Farm in Woolooga, northwest of Gympie, hold its seventh annual Big Rosella Festival - a great opportunity to wander around a real working farm and see first-hand how things are done as well as stock up on the range of jams, chutneys and all things Rosella from CC’s Kitchen.

In July, a little further north, Childers comes alive with its much loved four-day Childers Festival; and in August Bundaberg celebrates its fertile region with a 10-day calendar of events.

For lovers of bacon, it’s worth the trip to Kingaroy on 20-21 August to experience BaconFest, and all the smoky, fatty, crispiness that it offers.

Make a weekend of it with plenty of great accommodation options out in the country - think cosy cabins with log fires, hampers full of local goodies, wildlife galore and clear, starry skies.

Heading into spring, meet the newest Slow Food Community, Cooloola Farmers, at the Cooloola Farm Trail when a group of passionate producers throw open the farm gates for you to meet the farmer, stock up on fresh produce and enjoy entertainment and educational activities. The trail is a self-drive annual event scheduled for 10-11 September.

A bit closer to home and just around the corner, The Curated (side) Plate, the Sunshine Coast’s premier foodie event makes a triumphant return at the end of July and into August.

With breakfasts, brunches, lunches, dinners, workshops and more showcasing producers and restaurants across the entire region. From market tours, educational nose-to-tail demonstrations, to high end dinners, there’ll be something to please everyone during this ten-day culinary extravaganza. I’m working on a menu for Hello Sunshine Magazine Sunday

Soireé that will be full of local produce and fulfil the brief of being ‘Savvy, Surprising and Spirited’; conducting personal tours of The Original Eumundi Markets; joining the crew at Fresh Meats Wises Road for a Butcher and Chef Night and joining some mates for Podcast, Pinot & Duck at Market Bistro where John Caruso will be interviewing a few of his pals from the “Everyone has a Story: Conversations from the Sunshine Coast & chai spice mix from The Fresh Chai Co. in Flaxton. I’ve also used Noosa Reds, Moya Valley Chicken, Tagigan Rd Produce Oyster Mushrooms, Forage Farm Eggs, Cooloola Dairy Milk and Cream; and Organica Floret Rose Petals, making them all a true taste of the region. They require a bit of work and a lot of patience, but are well worth the effort. Enjoy!” - Matt

Noosa” podcast. It’ll be fun to have a chat with the fellow chef Tony Kelly, Powderfinger drummer Jon Coghill and rising Motorsport Champion Harri Jones. And I reckon the Pinot and duck will be alright too!

All this activity is a sure sign that organisers once again have the confidence to forge ahead with events, and a strong indication that the public have a stronger desire than ever to get out and support the people who work so hard to make sure we have good food.

The least we can do to support those willing to put their hand up and run these events is to open our hearts, mouths and wallets and indulge in the local flavours on offer.

See you on the trail!

STICKY OXTAIL WITH CUMQUATS, BLACK GARLIC AND CHILLI

Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.

Ingredients:

• 1 kg oxtail, cut into 2.5cm pieces

• 50 gm rice flour

• 50 ml vegetable oil

• 100 gm cumquats, halved

• 50 gm ginger, sliced

• 4 dried red chillies

• 4 whole star anise

Perfect

• 100 ml light soy sauce

• 75 ml black vinegar or rice vinegar

• 75 gm brown sugar

• 100 ml shao xing wine or dry sherry

• ½ cup coriander leaves

• 2 shallots, finely sliced

• 1 red chilli, julienned

• 30 gm black garlic, sliced

Method:

• Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides.

• Transfer to a casserole dish.

• Scatter over the cumquats, ginger, dried chillies and star anise.

• Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.

• Cover tightly and cook for 12 hours at 100°C.

• Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid. Transfer liquid to a small saucepan and reduce by half.

• Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic.

• Serve with steamed rice and pickled cucumber slices.

CHICKEN BRAISED WITH TOMATOES, OLIVES, OYSTER MUSHROOMS AND ROSEMARY

This dish is based on a classic Italian Chicken Cacciatore, made all the more special by the combination of chicken, tomatoes, olives and mushrooms - all grown in the region.

SERVES 4

Ingredients:

• 4 large chicken marylands, cut in half through the joint

• 1 onion, diced

• 2 cloves garlic, sliced

• 4 sticks celery, diced

• 1 tsp fennel seeds

• 2 tbs olive oil

• 50 gm tomato paste

• 1 kg ripe tomatoes

• 100 gm black olives

• 150 gm oyster mushrooms

• 2 tbs rosemary sprigs

• Salt and pepper

Method:

• Sauté the onion, garlic, celery and fennel seeds in the olive oil until soft.

• Add the tomato paste and cook for 2 minutes, then add the diced tomatoes, bring to the boil and simmer for 10 minutes. Season with salt and pepper.

• Fry the chicken pieces until coloured all over and transfer to a casserole dish.

• Pour over the tomato sauce, add the olives, cover and cook in the oven at 150°C for 1.5 hours.

• Sauté the mushrooms in a hot pan and scatter over the chicken with the rosemary sprigs.

• Serve straight to the table in the casserole dish.

CHAI CRÈME CARAMEL, SLOW ROASTED QUINCE, ROSE PETAL ICE CREAM

SERVES 4

Quinces require a bit of preparation, but if you put them in the oven to cook slowly overnight, you’ll be rewarded with their haunting fragrance filling your kitchen in the morning.

Ingredients:

• ½ cup sugar

• ¼ cup water

• ½ tsp white vinegar

• 150 ml cream

• 200 ml milk

• 1 tbs chai spice mix

• 3 eggs

• ¼ cup castor sugar

• 2 quinces, peeled, quartered and cores removed

• 1 cup castor sugar

• 2 cloves

• 2 cinnamon sticks

• 2 pieces orange peel

• 250 ml good quality vanilla bean ice cream

• 4 tbs dried organic rose petals (available online from Organica Floret)

Method:

Perfect

• Grease 4 x 90mm soufflé dishes with butter or lightly spray with oil.

• In a small saucepan, boil the sugar, water and vinegar until it turns a deep caramel colour.

• Carefully divide between the four dishes, allow to cool until set hard.

• Warm the milk and cream with the chai spice, set aside and allow to infuse for 10 minutes.

• Whisk together the eggs and sugar, then whisk in the cream and milk mixture. Strain through a fine sieve to remove the spices.

• Pour into the moulds, transfer to an oven proof baking dish half filled with hot water and bake for 25–30 minutes at 150°C.

• Remove from the tray and refrigerate overnight.

• Pack the quince quarters into a small baking tray and cover with the sugar, spices and orange peel. Cover tightly and cook for 12 hours at 100°C.

• Cool the quince, then dice into 5mm dice.

• Soften the ice cream slightly, mix through half of the rose petals and refreeze.

• Run a sharp knife around the sides of the crème caramels and turn out onto serving bowls.

PRETENDER

WINE SUGGESTIONS BY TONY COX

• Top with a generous spoonful of diced quince, a scoop of ice cream, and garnish with the remaining rose petals.