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

Pukara Estate is located in Upper Valley, about 10 kms from Denman. By the way great food and wine festival in May….

The estate produces distinctive, sophisticated and flavoursome extra olive oils of the highest quality.

When I stoped at Pukara I had the premium extra virgin olive oil is made from the finest olives grown of the Estate , very complex and well balanced .

Great with salad or simply as a marinated

I loved them all, I think this is a great reflexion of the terroir(soil).

Try their black Olive tapenade with a nice baguette…

Great caramelised balsamic vinegar, which tastes amazing with fresh strawberry and meringue.

Thank you for the marvellous tasting.

www.pukaraestate.com.au

The Beekeeper, the bee’s, the nectar, the plants, the honey…..

Honey production being one of the most sustainable and oldest “wild harvest” pursuits know man.

Middlebrook Honey is a small beekeeping specialising in producing and packaging high quality Premium Australian bee Products which have had a little or no processing.

Thank to Mr Scott Middlebook a 3th generation beekeeper who believe with such a great passion in producing naturals products from sustainable natural resources.

I have learned so much with you Scott,

Merci

Great for cooking or simply on a piece of toast, or just for dipping in your tea.

Situated on the Great Dividing Range, nestled above the village of Nundle.

When I first discovered Arc-en-ciel, that was at the Newcastle farmers market, not because that was a French name…may be…. laughs.

I was absolutely amazed by the quality of their product, whole fresh trout, smoked trout pate, rainbow trout caviar fingerling….

I could have picked every single produce for my hampers…. love the rainbow trout caviar with oysters and of course with some very fine bubbles and of a good company.

I did tried their ginger infused caviar, so well balance, very delicate flavours, superb with roe fish…..

www.rainbowtrout.com.au

-600g Chicken breast fillets, trimmed

-350g Chicken thigh fillets,trimmed

-300g Chicken minced or veal or pork

-¼ teaspoon of nutmeg

-2 tablespoon of marjoram

-40g pistachios

-7 to 10 slices of middle cut bacon,rind removed or prosciutto

-Salt(sea salt),about 1 tablespoon,taste

Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.

Tip:You can use your hand.

Place slices of bacon across base in a loaf tin,

Than pack chicken mixture.

Cover terrine with foil and bake at 180C for 1 hour.

Cool terrine to room temperature,then refrigerate overnight

The Farmers Market now has a resident chef, a French chef no less, to demonstrate some wonderful dishes made from ingredients from our farmers and producers.

Stephane Pois will be at the markets every Sunday in the grassed area next to the cattle pavilion. Several times during the market he will be whipping up delights and you can sit and watch as he prepares and cooks the meals, you’ll even get to taste test.

In my home town of Dieppe France, one of the most  important days of the week is Saturday, because the Grand Rue, transforms into an amazing outdoor market. It is both functional and  a social event, and something I truly miss about France
. The farmers, cheesemakers, fisherman, etc etc set up stalls and sell their fresh seasonal produce directly to the public. Most customers are loyal and set up life long relationships with the same fisherman/cheese makers/ growers, always returning to them to buy their courgette or carrot.
I am very excited therefore about the growing trend of farmers markets here in Australia, especially the one 2 km’s from where I live…

May be you should drop in  at the Newcastle City Farmers Market which have been  held every Sunday  at Newcastle showground , Broadmeadow. The farmer’s markets comprise several tiny producers from around NSW, especially featuring the areas around Hunter and their primary focus is to bring you their product at their very best, straight from the growers to the public cutting out the middle man, so fresh comes at a very decent price. They are very committed people and very passionate.
What a great way to do your shopping and also what a way to start your Sunday morning, you know its fresh as and it’s seasonal. Not been put in cold storage for month’s on end like many of the product on our supermarket shelves.
One thing I do love when I walk into that market, it’s the smell of the food, the freshness of the produce, the colour of the vegies and fruits, and of course the smile of the consumer and farmers too….

www.newcastlecityfarmersmarket.com.au

In my home town of Dieppe France, one of the most  important days of the week is Saturday, because the Grand Rue, transforms into an amazing outdoor market. It is both functional and  a social event, and something I truly miss about France
. The farmers, cheesemakers, fisherman, etc etc set up stalls and sell their fresh seasonal produce directly to the public. Most customers are loyal and set up life long relationships with the same fisherman/cheese makers/ growers, always returning to them to buy their courgette or carrot.
I am very excited therefore about the growing trend of farmers markets here in Australia, especially the one 2 km’s from where I live…

May be you should drop in  at the Newcastle City Farmers Market which have been  held every Sunday  at Newcastle showground , Broadmeadow. The farmer’s markets comprise several tiny producers from around NSW, especially featuring the areas around Hunter and their primary focus is to bring you their product at their very best, straight from the growers to the public cutting out the middle man, so fresh comes at a very decent price. They are very committed people and very passionate.
What a great way to do your shopping and also what a way to start your Sunday morning, you know its fresh as and it’s seasonal. Not been put in cold storage for month’s on end like many of the product on our supermarket shelves.
One thing I do love when I walk into that market, it’s the smell of the food, the freshness of the produce, the colour of the vegies and fruits, and of course the smile of the consumer and farmers too….

Take 1kg of really good ripe tomatoes
100g of white bread,crust, removed, soaked in water
½ Cucumber
1x Small Capsicum
1x Clove of garlic
4x Table Spoon of Virgin Olive Oil
2x table Spoon of Sherry Vinegar or Red WineVinegar (Quality)
Salt and Pepper

To peel your tomatoes, take off the bottoms, blanch then into a boiling water, about 1Minute, then refresh with cold water.
Take the skin off,than chop,chop…

Squeeze water out from bread.

Place into your food processor,Cucumber,Capsicum,Garlic,Bread,blend until smooth.Transfer  liquid into a large bowl,than add Olive Oil,Vinegar,Salt Pepper.

Then Refrigerate

Serve with a nice baguette (Fosterton Farm Bakery)Just great

Available at Newcastle City Farmers

Bonne Appetit

Steph Terrine

-600g Chicken breast fillets, trimmed

-350g Chicken thigh fillets,trimmed

-300g Chicken minced or veal or pork

-¼ teaspoon of nutmeg

-2 tablespoon of marjoram

-40g pistachios

-7 to 10 slices of middle cut bacon,rind removed or prosciutto

-Salt(sea salt),about 1 tablespoon,taste

Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.

Tip:You can use your hand.

Place slices of bacon across base in a loaf tin,

Than pack chicken mixture.

Cover terrine with foil and bake at 180C for 1 hour.

Cool terrine to room temperature,then refrigerate overnight