Escabeche of seasonal baby root vegetable

Escabeche of seasonal baby root vegetable
Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Dish: Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Chef: Adrian Winoto (Jupiters Casino Townsville)

 

Escabeche of seasonal baby root vegetable
Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Recipe :
2 pcs baby beetroot
2 pcs baby golden beetroot
2 pcs baby carrot
2 pcs baby swede
2 pcs baby turnip

100 gr rice wine vinegar
35 gr sugar
130 gr water
1 pc kombu

200 gr milk
4 pcs garlic cloves
1 gr agar

100 gr butternut pumpkin, peeled
35 gr milk
15 gr butter

50 gr almond meal, toasted

50 gr amaranth

edible flower

Method:
1. Individuall wrap all baby vegetable with aluminium foil and bake for 20-30 minutes, then peel.
2. Marinate peeled vegetable in pickling liquor overnight.
3. Boil milk, garlic, and agar. Set in fridge for 1 hour, blitz until smooth.
4. Steam pumpkin for 15 minutes, blitz with butter and milk.
5. Smear pumpkin puree, topped with baby vegetable, dot with some garlic cream.
6. Spoon over some amaranth and almond, then garnish with some edible flowers.

Profile :
Curious about food, Adrian grew up with his grandmother who always grew her own vegetables. He completed a diploma program in Singapore, where he met Christophe Megel who was a large influence in his early career. Adrian has previously worked for restaurants and resorts in Indonesia and Singapore before arriving in Australia in 2008. He began working on Hamilton Island before his curiosity for ingredients drove him to Tasmania. In January 2011 Adrian landed in Townsville and has been working at Jupiters Casino since. Adrian likes to incorporate some Asian ingredients in his dishes, especially foods he ate as a child.

Jupiters Townsville's fine dining restaurant Essence can seat 40 people. The food is modern contemporary with an Asian twist. Utilizing modern and classical techniques combined with seasonal ingredients to deliver hatted restaurant quality in North Queenland. The experience in Essence is unlike any other in Townsville.


Summer Harvest: Fruit

FRESH FACT: The Sydney Festival is a key event on the Sydney summer calendar bringing a constant stream of interstate travellers and diverse cultural events to Sydney for three weeks every January. Last year the festival contributed $56.8 million to the NSW economy and with an estimated 650,000 expected to attend in 2013 and additional events being hosted beyond the city centre, it is an exciting time for foodservice and hospitality businesses.

It may be hard to believe but Spring is on the wind up for another year, meaning the long days (and even longer nights) of summer are just around the corner. With the warmer temperatures encouraging more and more patrons to eat out, Summer is undoubtedly an important season for the food service/hospitality industries. With resources stretched to capacity, we thought we would profile the summer produce lines sure to bring both vibrant colour and fresh flavours to your menu with minimal fuss.  

SUMMER FLAVOURS:

CURRANTS (red /black):

Red currant

My English sensibilities (even after 20 odd years) have yet to come to terms with celebrating Christmas in summer and while pulling together a traditional Christmas turkey on a 40 degree day is akin to torture for many of us, we can at least be grateful that fresh red currants are available as a show stopping decoration or tasty addition to an Aussie Christmas menu.  

Seasonality: difficult to predict availability for this product, traditionally availablefrom mid-late Dec to mid Jan

Flavour: red currants are more sour than their black counterparts, but still boast the distinctively sweet, tart currant flavour that makes them ideal for both sweet and savoury dishes

Inspiration: Roast Pork with crackling and apples in red currant jelly - Steffan Jensen via SBS Food

Click here for full recipe

 

BERRIES:

Image: www.when-is-now.com

While some berry varieties have already started, the best is yet to come with the main berry season (and its vast range of flavours/colours and textures) starting in December.

Seasonality: uncommonly cool weather has slowed the growing process of many fruits, so there is a chance that some berry varieties may appear on the markets late or inconsistently this year.

Early season (Dec onwards): Blackberries, Blueberries (already in good form), Boysenberries, Loganberry, Raspberries (red), Gold raspberries (Dec only), Strawberries (VIC), Youngberries (Dec only)

Inspiration: Elderflower jelly with summer berries and strawberry sorbet - Martin Wishart via Great British Chefs

Click here for full recipe

 

NATIVE FINGERLIMES (fresh):

Image: www.abc.net.au

It’s fantastic to see native produce gaining traction in the industry and with stunning fruits such as fingerlimes, it isn’t hard to see why they are in demand.

Seasonality: weshould see the first of the fresh fingerlimes around  Xmas/early January. Season lasts until May/June, peaking Mar - May

Flavour: same tangy, citrus flavour as common limes however the flesh is made up of small, translucent pearls which lend a unique texture and stunning aesthetic

Inspiration: Finger Lime Tart with Coconut Cream – Justine Schofield via LIfestyleFood

Click here for full recipe

 

FIGS:

Fresh Figs

Figs are a highlight of  the Summer, Autumn season for many of our chefs and with their rich colour, flavour and unique texture we can only lament that the season doesn’t last longer.

For more detailed information on fig varieties, please refer to our previous bulletin ‘Figs: The hidden treasure’- or click here

Seasonality: the main commercial variety – Black Genoa- is available late Dec – May

Flavour: distinctive rich, sweet flavour

Inspiration: Quail with cracked wheat, figs and aged balsamic vinegar – Gourmet Traveller

Click here for full recipe

 

DRAGONFRUIT:

Dragonfruit

When it comes to visual appeal, you really can’t go past the brightly coloured skin, white flesh and little black seeds of a dragonfruit. While subtle in flavour, their refreshing, crisp character makes them ideal for summer.

Seasonality: Oct – Apr (red with white flesh), red fleshed fruit start December/Xmas

Flavour: crisp, refreshing, sweet flavour- the flavour of red dragonfruit is often said to have a hint of raspberry

Inspiration: Dragon Fruit Caipirinha – Quantum Cocktails

Click here for full recipe

 

EXOTIC FRUITS:

These exotic fruits are hard to go past in summer- not only do they boast symbolism and tradition (e.g. Chinese New Year) but also refreshing, unique and wonderfully exotic flavours

 

For more information on these varieties, please refer to our previous bulletin ‘Escape to the Tropics’- or click here

Other items of note for Summer: Stonefruit, Bananas, Mangoes, Pineapples, Salad greens,  Australian Grapes,Tomatoes.


Summer Stonefruit

FRESH FACT: When most Australians think of stonefruit we think of peaches, nectarines, plums, apricots and cherries. There is however more to the story, these stonefruit (or drupes) belong to the Rose family (Rosaceae) and boast family ties with almonds, loquats,pomes (apples/pears), raspberries (multiple drupes that make up a single fruit) and even strawberries. While not related to the Rose family, Coconuts, Coffee, Olives and Mangoes are also botanically classified as ‘Drupes’. The fleshy fruit of a drupe has a dual purpose, it protects the seed as it develops and encourages birds/animals to spread the seed by eating the fruit and moving to a new location.  

I can’t help but get excited when I see the full range of stonefruit at the markets, the bright colours and signature aromas herald the coming of Christmas, Summer and all the sweet, luscious treats that go with it. While the entire range is currently represented at the markets, fruit is still on the smaller side and eating quality varies between a 6.5/10 to 8.5/10. The peak stonefruit season in terms of both quality and price is still 2-3 weeks away, a consistent supply of good quality fruit- with the full flavour, bright skin and sweet fragrance we expect- is expected by the end of November.  

APRICOTS:

Seasonality: Nov - Jan

Buyer Update: early fruit is available but despite appearances (great colour) is not at its best. Hold off until the end of the month for quality, flavorful fruit

Flavour: sweet, firm flesh

Selection: look for plump, well-coloured fruit with a pleasant apricot aroma

Nutrition: good source of Vitamin C and Dietary Fibre. The more orange the fruit, the more nutritious it will be due to higher levels of beta-carotene

 

CHERRIES (AUSTRALIAN):

For more information on cherry varieties, please refer to our previous bulletin- Cherries on Top

Seasonality: Nov- Feb

Buyer Update: fruit is sweet, good in both size and colour but still quite expensive

Flavour: it is the balance of acid (tart) and sweet that makes cherries so delicious. While different varieties boast different balances, sweet cherries are just that- moist, sweet and juicy.

Selection: look for a cherry that is good and plump, with glossy skin and a nice green stem. Avoid soft, dull or bruised fruit or small hard cherries as they will lack flavour and juice.

Nutrition: good source of fibre and Vitamin C. Boast a very high antioxidant concentration, as well as melatonin (which aids sleep and brain function)

 

NECTARINES:

For more information on nectarines, please refer to our previous bulletin- The Pits

Seasonality: Nov- Mar

Buyer Update: season is underway, fruit looks an 8/10 but is eating closer to a 6 or 7 – yet to reach their more-ish best

Flavour: sweet, aromatic and juicy with a smooth, thin skin

Selection: select relatively firm, unblemished, fragrant nectarines with bright, glossy skin

Nutrition: nectarinesoffer double the amount of Vitamin A found in peaches and are a rich source of Vitamin C and potassium

 

PEACHES:

For more information on peaches, please refer to our previous bulletin- The Pits

 

 Seasonality: Sept- Mar(Peak: Dec- Mar)

Buyer Update: on our best buys this week, peaches are well into their season, don’t yet have their distinctive fragrance but otherwise are eating and pricing well

Flavour: sweet, aromatic and juicy with a characteristically fuzzy skin

Selection: select relatively firm, unblemished, fragrant peaches that look fresh and yield to gentle pressure

Nutrition: very good source of Vitamins A and C and a good source of Dietary Fibre,  Niacin and potassium

 

PLUMS:

Seasonality: Oct - May (Peak: Feb-Mar)

Buyer Update: still early in the season, fruit is small but in good supply and eats well. Please note: blood plums are not yet available- expected January

Flavour: juicy with a thin skin- range from sweet to tart depending on variety. Blood plums and red flesh varieties are sweeter due to their high sugar content   

Selection: choose wisely because plums don’t ripen well. Look for plump fruit with consistent colour, that yields under gentle pressure

Nutrition: good source of potassium and dietary fibre. Some Vitamin A and C, calcium, phosphorous, riboflavin and niacin.

 

LYCHEES:

Seasonality: Nov – Mar (Peak: Dec- Jan)

Buyer Update: fantastic eating but expensive due to being early in the season and only limited fruit available

Flavour: delicate, sweet taste with a firm, gelatinous texture 

Selection: stem should be attached, skin firm

Nutrition: great source of Vitamin C, calcium and potassium

INSPIRED PRODUCE:

Oysters in crispy tempura batter with apricot purée via Great British Chefs – see full recipe here

Oysters in crispy tempura batter with apricot puree

BUYER'S GUIDE: Asian/Exotics 6th - 12th Nov

ASIAN VEGETABLES:

Not Available: Luffas * Sin Que * Tamarind

Short Supply: Kachay * Water Spinach

EXOTIC FRUITS:

Short Supply: Figs * Pomelos * Starfruit

Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Gold Kiwifruit * Guava * Loquats * Persimmon * Rambutan *  Tamarillo (gold) * Tangellos * Winter Melon


BUYER'S GUIDE: 6th - 12th Nov

MARKET SUMMARY: Fruit

The Buy list:  Apricots, Granny Smith & Delicious Apples, Blueberries, Ruby Grapefruit, USA Grapes, Honeydews, Kiwifruit, Mandarins, Mangoes, Mangosteen, Nashi Pears, Peaches, Nectarines, Navel Oranges, Paw Paw & Red Papaya, Pineapples, Plums, Rockmelons, Strawberries and Long & Seedless Watermelons.

The Watch List: Figs (Price) Passionfruit (Quality & Price) Gold Kiwifruit (Local Season Over)

Market Insights: With good supplies of New Season Stonefruit on market, “Apricots, Cherries, Mangoes, Nectarines, Peaches & Plums” and New Season Exotics: “Red Dragonfruit, Pomegranates, Lychees and Mangosteen” it is easy to get the variety and the colour need to dress up the menu. At this time the market is fully supplied with quality fruit and priced to suit. Enjoy! 

MARKET SUMMARY: Vegetables

The Buy list:  Globe & Baby Artichokes, Aussie Green and Purple Asparagus and Imported White, Green Beans, Beetroot, Broccoli, Red, Green & Yellow Capsicums, Carrots, Cauliflowers, Celery, Chicory, Chinese Leaf Veg, Lebanese Cucumbers, Local Herbs, Jerusalem Artichokes, Red & Green Kale, Kohlrabi, All Lettuce, Lobok, Pumpkin, All Mushrooms, Fresh Green Peas, Mesclun, Baby Gourmet Spinach, Silverbeet, Sweet Corn, Sweet Potatoes, All Tomatoes and Zucchini 

The Watch List: Yellow Zucchini (Quality & Supply) Large Heirlooms Tomatoes (Supply & Price) Brussels Sprouts (On the bigger size & Price) 

Market Insights: Vegetables much the same as fruit, market is in good supply. We may see (at the end of the week and possible early next week) a shortening of some VIC produce due to the Melbourne Cup for a day or two before returning to normal. And with clear weather north and south this looks like being the status quo for the next few weeks.

 

BEST BUYS:

Fruit:  Blueberries (NSW) * Paw Paw (QLD) * Peach (NSW) * Seedless Grapes - black (imp) * Strawberries - medium(VIC)

Vegetable: Baby English Spinach (VIC) * Cherry Tomatoes- red (NSW) * Mushroom- no 2 (NSW) * Sweetcorn (QLD) * Zucchini- green (NSW)

SOMETHING DIFFERENT:

Fruit: Australian Cherries (SA) * Dragonfruit (NT) * Lychee (QLD) * Pineapple Plants (QLD) * Starfruit aka carambola (NT)

Vegetable: Baby Globe Artichokes (NSW)* Butter bean - yellow (QLD) * Purple Asparagus (VIC) * Red Witlof (VIC) * Yellow teardrop Tomatoes (NSW)

NOT THIS WEEK:

End of Season: Black Salsify (NA) * Champagne Melon (this week) * Gold Kiwifruit (NA) *

Short Supply: Yellow Zucchini

Expensive: Passionfruit