Stephane Pois
Stephane's blog… all about the Art of Wine, Wine Tours around the Hunter, Food and Wine Matching and Wine Appreciation Classes

Why a French buffet? A French buffet offers more choice for your Guests, Friends & Family.
My main focus is to satisfy my customers with a simple approach, saving you time to enjoy.
Most of my ingredients are picked at Newcastle City Farmers Market and is of the highest
quality; fresh and seasonal. All my products are gluten free and are cooked weekly.
You won’t be disappointed. Place your order now!
Merci,
Stephane Pois
Organising a buffet with a French touch? Or a special dinner? You are at the right place!
Steph’s Gourmet Foods offers a delicious range of Terrines to spoil your appetite.
Pick Up: on ___________Day ______________ Month (Select Venue Below)
Newcastle City Farmers and Makers Market ( Most every Sunday)
Newcastle Show Ground, enter via Griffiths Rd, Broadmeadow.(Most Every Sunday)
8am until 1pm – Rain, Hail or Shine
The Entrance Market 1st and 3rd saturday each month
Memorial Park (Cnr The Entrance Road and Marine Drive)
1st & 3rd Saturday each month unless stated otherwise
8am until 1pm – Rain, Hail or Shine

CHICKEN PATE  (300G)                                                          $7.50

DUCK PATE                                                                                 $5.00

CHICKEN TERRINE                                                                   $5.50

COUNTRY STYLE PATE                                                           $5.50

SAUCISSON SMALL                                                $7.00LG $29.50

SOUP OF THE DAY                                                                    $5.00

SUGAR PLUM PASTILLA NASH   (250G )                           $16.50

HEILALA VANILLA SYRUP                                                     $21.50

PRUNE AND WALNUT PASTILA NASH (130G)               $9.00

“FICELLE “BREAD                                                                     $3.50

MUSTARD CREAM                                                                         $3.00

COUNTRY STYLE TERRINE                                                                    $65.00

CHICKEN TERRINE AND PISTACHIO                                                     $65.00

DUKE PATE ALSO AVAILABLE AS WHOLE

LITTLE FRENCH CORNER

RABBIT PATE WITH ROSEMARY (18OG)         $17.00

VENAISON PATE WITH FOIE GRAS (180G)         $22.00

JAR OF GOOSE FAT (320G)         $16.00

JAR OF DUCK FAT (320)         $16.00

TIN OF CASSOULET WITH DUCK SLEEVES (840)         $32.00

DUCK CONFIT 2 LEGS                               (800G)                         $36.00

DUCK RILLETTE                                                       (170G)  $16.00

HARE PATE WITH PINOTNOIR                            (180G) $15.50

GUERANDE SALT                                                     (125G)  $16.00

24 Snails Escargots Shells in tube                                      $35.00

http://www.theartofwine.com.au/fresh-food-markets.html

Thank you so much for writing such a beautiful blog about cooking fresh with kids.

http://www.bedsidebookstack.com/tag/stephane-pois/

“we both had such fun steph ,i had such a great day – topped it off with the usual crew,shared saucisson/pastilla nash,duck pate and copious amounts of red wine- BTW – helen is my sister- in-laws, mother-in-law!!!!I thought I knew Mills Creek from somewhere.went down a treat- top day steph -any time xxxxx CHEERS TO GOOD FRIENDS & ABSENT FRIENDS XXX”

Cooking Fresh for children
The best time to teach children about good nutrition is as early as possible and it’s a lesson that instills healthy habits for life.
With obesity rates on the rise it is important to set a good example and to show your children how tasty good food can be.

To help families get started on the path to healthy eating the Newcastle City Farmer’s Market’s Cooking Fresh will hold special shopping and cooking sessions aimed at young children.

Market chef Stephane Pois, from The Art of Wine, has designed a special class just for youngsters which will help develop their knowledge of healthy food.

The class will involve a 20 minute tour of the market where they get to sample some goodies, meet the producers and farmers and head back to a specially built market kitchen to prepare a fresh meal.

The class will be limited to six children for each session and children under 10 years must be accompanied by an adult.
Bookings can be made at the Cooking Fresh kitchen on the village green at the Markets with the first tour at 10am and more scheduled throughout the day between Chef Pois’ cooking demonstrations.

Amorelita is a true artist with a desire to create things of beauty.
her personal inspiration is enhanced by the appreciation of her work by her artistic peers and the growing public awareness of her homeware series.
Amorelita crafts her beautiful homewares with a sense of function and affordability. all pieces are made from high quality porcelain so they can withstand daily usage, including microwaves and dishwashers.

www.amorelitadesigns.com

French shallots

Red wine vinegar

Black pepper

Sourdough bread

Method: Chop the shallots finely, soak in a splash of red wine vinegar and season with pepper, serve on fresh soardough.

Assorted seafood (salmon chunks, octopus, scallops, prawns)

Dressing:

Quarter of a cup of olive oil

1 clove of garlic, finely chopped

Tablespoon of coriander seeds

Teaspoon of wholegran mustard

Fresh tarragon

Splash of lemon juice

Wooden skewers soaked in water.

Method: Combine the olive oil, garlic, coriander seeds, mustard and tarragon with a splash of lemon juice and let sit for 30 minutes.

Thread the seafood onto the skewers and cook on the barbecue or the grill, about three to four minutes on each side and drizzle with the dressing when served.

4 beetroots
Small onion, chopped finely
Teaspoon cumin seeds
2 teaspoons of mustard seeds
Quarter of a cup of sugar
Third of a cup of cider vinegar
Tablespoon of balsamic vinegar
Rind and juice of one orange
Half a cup of water

Method:  Peel the beetroots then grate them. In a large pan add the olive oil and onion.  Heat for about five minutes then add cumin, mustard, stir then add beetroot, sugar and the rest of the ingredients.
Bring to the boil and cook for about 45 minutes. Cool then bottle. The relish will last for a month stored properly in the refrigerator.

1kg leek, cut them lengthways, rinse with water and chop the white sections coarsely

500g potatoes, peeled and chopped

80g unsalted butter

Sprig fresh thyme

Sprig of parsley

Salt and pepper

Quarter of a cup of water

300m of cream

Fresh chives, chopped finely.

Method: Melt the butter and add the leeks and cook until soft, not browned, stir in the potatoes with the thyme and parsley and season. Add the water and let the mixture simmer for about 30 minutes. Transfer the vegetables into a food processor and blend, then transfer into a clan saucepan and add the heavy cream, whisking constantly over a low heat. Remove from heat when combined and chill for about two hours. Serve with a sprinkling of chopped chives.

Newcastle Farmers Market – see Stephane at Newcastle Farmers Market every Sunday at 9.30am 10.30am and 11.30am prepare a fantastic meal with farm fresh produce.