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2 MOREE CHAMPION - WRAP Thursday May 11, 2017


Assefs recipe for success

SITTY'S SPOON a bowl until the water runs
Balo Street, Moree almost clear, then drain in
A COLLECTION of spoons a sieve.
from around the world is a Saut onion in heated oil
hallmark of Morees latest until it turns golden brown;
kitchen shop. add garlic and cook for a fur-
Sittys Spoon is the newest ther minute, stirring all the
addition to Assefs Arcade on time; remove from heat.
Balo Street and opened in Transfer about 60 ml of
October last year. the onion mixture to a bowl
It is named after owner and let it cool. Add the rice,
Daniel Assefs grandmother, meat, allspice, parsley, mint,
Mona Assef. Sitty is Leba- 1.5 teaspoons salt, and tea-
nese for grandmother. spoon pepper. Mix well.
Sitty bought a spoon from Stuff the meat and rice
every country she visited, mixture into the zucchini
Sittys Spoon manager Joel shells with meat mixture but
Francis said. not too tightly.
There are about 24 hang- To the remaining onions
ing in the shop, from coun- in the frying pan, add the
tries including Greece, Hong tomatoes with juice, chicken
Kong and Ireland. stock, remaining teaspoon
Mr Francis manages the of salt, and remaining
shop for his friend Daniel. teaspoon of pepper; simmer.
Daniel loves Moree and Put stuffed zucchini into the
saw there was no other kitch- tomato sauce and simmer,
en shop here, so he decided covered, until rice is cooked.
to open one, Mr Francis said. FAMILY AFFAIR: From left, Kirsty Assef, Chelsie Assef, Mona Assef, Rachel Bell, Simon Cowell, Lydia Cowell, Keryn Cut one zucchini in half
The shop is proving pop- Assef, Jessica Cowell and Daniel Assef. Some of "Sitty's" spoon collection hangs in the shop. to check.
ular with locals, stocking Finish with a squeeze of
brands such as Maxwell and Ingredients chopped tsp black pepper including juice lemon and some flat-leaf
Williams, Le Creuset, Riedel 2 garlic cloves, finely 4-5 fresh mint leaves, 250ml chicken stock parsley, stirring, until slightly
glassware and Scanpan. 2 medium to large zucchini chopped finely chopped half a lemon thickened, then return zuc-
One of Sittys favourite cup long-grain rice 350g lamb mince handful of shopped flat- Instructions chini to sauce. Squeeze lem-
meals is Kousa Mahshi. (uncooked) (preferably not lean) leaf parsley leaves (and on over dish before serving
Heres a recipe for the tra- 2 Tbsp olive oil 1 tsp ground allspice some extra for garnish) Hollow out each zucchini; and sprinkle with remaining
ditional Lebanese dish. 1 large onion, finely 2 tsp salt 500ml chopped tomatoes, wash the rice in cold water in flat-leaf parsley.

125g butter cup caster sugar

Proudly Everyones Favourite 1/3 cup icing sugar 2 eggs lightly beaten
1 tsp vanilla cup plum jam

supporting Chocolate
1 cup sifted self-raising flour

cup cocoa powder
1 tsp bi-carb soda 1 cup milk

Moree on a METHOD

Plate 2017
Heat your oven to 180 degrees Celsius.
Line a 20cm square tin with baking paper.
Beat eggs and sugar until light and creamy.
Add eggs gradually beating thoroughly.
Add vanilla and jam, beat until combined.
Combine flour, cocoa& bi-carb soda and fold into
mixture alternately with milk.
Stir till just combined and almost smooth.
Bake for 45 mins or until tester comes out clean.

Cool in tin for 15 mins then turn out onto a wire rack.
Enjoy plain or with whipped cream and berries!
We stock
Maxwell & Williams
Le Creuset
Riedel Glassware
And more

Assefs Arcade
139 Balo Street Moree
02 6752 1833

AW3245676 Thursday May 11, 2017 MOREE CHAMPION - WRAP 3


Milan back for foodie fun

SATURDAY, MAY 13 food and wine stalls.
Moree Secondary College, Some of this years pro-
Albert Street ducers are featured on Page
CELEBRITY chef Lyndey
Milan returns to offer recipes
Its a wonderful 5.
In all, more than 45 pro-
and add spice at this years way to promote ducers have committed to
Moree on a Plate. not only our the event, including Roys or-
The award-winning food ganic garlic, Bakarindi Bush
and wine star will be on hand marvellous Foods, Woolaway Wines,
to offer tips, recipes and talks producers but Grumpys ginger beer and
on Saturday, May 13. Yagaburne Beef.
During her eight years
our lovely town Blokes on the BBQ will
as co-host of Fresh with of Moree. also return, with local teams
The Australian Womens Moree on a Plate president and pollies battling it out
Weekly on the Nine Net- with the tongs to decide once
Bethany Kelly
work Australia, she regularly and for all who really is Mo-
hosted such visiting chefs as rees barbecue king for 2017.
Jamie Oliver, Rick Stein and Ms Kelly said. Proceeds from last years
Gordon Ramsay so to have Our mission is to pro- event helped buy a state-of-
Lyndey come to our festi- vide a marketing vehicle for the-art lounge chair for the
val is extremely humbling, producers to supply their Moree Childrens Ward.
Moree on a Plate president products direct to the con- The chair doubles as a
Bethany Kelly said. sumer and to the food and fold-out bed so visitors to the
Begun 13 years ago by a beverage sector and increase hospital can try and get some
group of volunteers aimed their distribution rates on an rest while staying on site and
at showcasing the districts ongoing, year-round basis. close to their loved ones.
produce, Moree on a Plate We also want to in- Proceeds from this years
has become a signature an- troduce niche industries raffle and one-day event
nual event. into the marketplace and will go to Ngala House,
Its a farmers market, its attract tourists and visitors to Moree Women's Refuge in
a family day out, its an op- the region. Frome Street.
portunity to enjoy a relaxing Highlights this year in- Entry to Moree on a Plate
lunch in the autumn sun- clude The Jitterbugs per- is $2. Organisers are also
shine and its a wonderful forming at Kids Korner, ce- holding a Long Lunch in
way to promote not only our lebrity chef cooking classes September.
DISTRICT'S DINERS: This year's Moree on a Plate promises more than 45 producers marvellous producers but and demonstrations, pro- More information at mo-
exhibiting their wares, as well as cooking demonstrations from Lyndey Milan. our lovely town of Moree, ducer and art exhibitors and


Program of events
Celebrity Chef Lyndey Milan Great Entertainment
Demonstrations at: Moree Town band 10am - 11am
10:30am 12 noon 1:15pm Jac Lillyman 11:30am - 2pm
The Jitterbugs will take over Blokes on the BBQ
Kids Korner Barbies fire up at 2pm
Performances at: Competition is set to be fierce!
11am 1pm
Plus plenty more surprises throughout the day!
4 MOREE CHAMPION - WRAP Thursday May 11, 2017


Keeping children
entertained, busy
KIDS KORNER Children can also meet
Moree Secondary College FUN TIMES
Hopsie the Ballerina Bunny,
Oval Jitterbugs concert at who loves ballet and whose
ENTERTAINMENT of the 11am and 1.30pm healthy eating habits con-
garden variety will be offered Face painting tribute to promoting healthy
when The Jitterbugs take to Jumping castle eating habits for the children.
the stage at Kids Korner. Cooking demonstrations There are many other ac-
Its the first time the green Photo booth tivities organised for the day,
and groovy show will per- Biscuit decoration most of which are free, Kids
form in the region. Korner coordinator Margue- FLASHBACK: Sarah Kelly and daughter Lucy Kelly enjoy themselves at last year's Moree
Sponsored by Northern rite McCormick said. on a Plate. This year's children's activities include hair braiding and photo booth.
Slopes Landcare Association, Sensational Lady Bug and Kids Korner is a feature
The Jitterbugs Garden Live Jessie the Gorgeous Butterfly and favourite at the festival children will also be offered
on Stage! characters bring and their relationship with and there are still places at Kids Korner.
the garden and its magical the earth. available for local P&Cs, or- Variety is the key and
world of bugs to the stage for Hug Bug loves roses and ganisations or fundraising we have many activities
children and families. protects flowers and vege- bodies to hold their own and much fun for the young
We are extremely grateful tables from those nasty crit- stalls there, Ms McCor- ones, Ms McCormick said.
to Northern Slopes Landcare ters, Aphids. mick said. Kids Korner activities are
Association for the collabo- Every little girl wants to There will be a jumping included with the $2 cover
ration and cant wait to see be Jessie the Gorgeous But- castle and face painting. And charge, ensuring the day re-
The Jitterbugs in action, terfly. Her story of how she Coles Moree will be giving mains a genuine, affordable
Moree on a Plate president changes from a caterpillar every child a free piece of family outing.
Bethany Kelly said. into a beautiful butterfly is an fruit on the day. Moree Frames and Art will
It will be an educational, amazing tale for everyone. The girl guides will man a also be at the oval with a chil-
engaging, interactive perfor- Frankie the Spider spends colouring-in station and will FACE PAINTING: Arthur Poole tries out some fun, with the drens activity.
mance, with children able to his time in the garden plant- also be selling biscuits. activity returning to this year's event. Refreshments will be sold
join in on instruments such ing trees, vegetables and We are also arranging throughout the day, includ-
as the djembe, guitar, flutes herbs. Aussie Kids painting hands, McCormick said. booth, where children can ing popcorn, fairy floss, cold
and harmonicas. Theres also Snappy the where children dip their Another attraction is bis- have their photos taken after drinks, lollies and a jellybean
Half-hour shows will be Happy Crocodile, who loves palms into paint and then cuit decoration. choosing their own props, guessing competition.
performed at 11am and to play soccer, fish and teach place their palms on a big A stallholder will have with different character hats Become acquainted with
1.30pm, featuring garden children the importance of wall or canvas, which will some plain biscuits which and funny glasses. The Jitterbugs at their web-
characters, such as Frank- eating protein to build and possibly be donated to Mo- children can decorate. Hair braiding and a small site,
ie the Spider, Hug Bug the strengthen their muscles. ree Community Library, Ms There will be a photo playgroup for the younger


Serves 4 as an entre or 20 finger food
Preparation 5 minutes Serves 4 Preparation: 10 minutes Cooking: 15 minutes
Cooking 10 minutes Cooking 30 minutes
3 garlic cloves, unpeeled
400g (approx. 4 depending on size) trout fillets,
cup (125ml) cream 1 jalapeo chilli 1/2 teaspoon cumin seeds
180g cream cheese, softened 8 marinated or sun-dried tomatoes
Smoking mixture
1 teaspoon vanilla bean paste salt and freshly ground black pepper
1 tablespoon black tea leaves e.g. English breakfast
1 tablespoon herbal tea 1 2 tablespoons olive pate
eg. Lemon, lemongrass, ginger flavours Salted caramel sauce 1 tablespoon extra-virgin olive oil
3 tablespoons jasmine rice 60g butter cup light muscovado or brown sugar 45 g (about 4 slices) pastrami
2 tablespoons brown sugar cup (125ml) cream 1 teaspoon sea salt flakes 2 large flour tortillas
1 teaspoon coriander seeds 1 teaspoon vanilla bean paste 100 g goats cheese
2 strips lemon rind 30 g (3/4 cup) rocket (arugula)
Pecan pretzel praline
4 star anise cup pecan nuts, roughly chopped
Salad 2 tablespoons (40g) butter 2 tablespoons (60g) maple syrup 1 Place a non-stick frying pan, large enough for one tortilla to lie
2 baby cos lettuce, washed, leaves separated 1/3 cup (55g) icing sugar cup roughly crushed pretzels flat, over mediumhigh heat. Add the garlic and jalapeo and
1 Lebanese cucumber, halved lengthwise, cook, turning frequently, until softened and blistered. Add the
seeds removed, cut into batons For salted caramel sauce, melt butter in a medium saucepan, cumin seeds for the last minute until aromatic. Remove from
add sugar and cook for five minutes or until sugar dissolves, the heat and allow to cool.
bunch mint leaves, torn
bunch Thai basil leaves, torn stirring from time to time. Add cream and salt and bring to the 2 Peel the garlic cloves and peel and halve the jalapeo. Place
2-3 tablespoons fried shallots boil. Boil gently for ten minutes, whisking occasionally, until the garlic, jalapeo, tomatoes and cumin seeds, and salt and
thickened. Remove from heat, add vanilla, pour into a small pepper to taste, into a mortar and pestle and pound until
Dressing bowl and set aside to cool. smooth. Alternatively blend with a mini blender.
1 long red chilli, finely chopped For pecan pretzel praline, toast the pecans in a pan over 3 Heat tablespoon oil in the pan over mediumhigh heat. Add
2 limes, juiced medium heat until golden. Remove. Reduce heat to low, add the pastrami and cook until crisp, turning if necessary. Remove
40g brown sugar butter and melt, stirring from time to time to distribute the milk to a plate.
25ml (5 teaspoons) fish sauce solids and continue to cook until it foams and turns nut brown.
Stir in maple syrup and icing sugar, bring to the boil and cook for 4 Brush one flour tortilla with the oil from the pan (or extra oil).
two minutes. Add reserved pecans and crushed pretzels and stir Place the tortilla, oil side down, into the clean pan. Taking care
Line a wok or stir-fry pan with two thicknesses of foil. Place
quickly until coated. Spoon onto a baking tray lined with baking not to fill the ingredients right to the edge, spoon or sprinkle
smoking mixture on top, mix well, cover and place over high
paper and set aside to cool. When cool, break into small chunks. and spread over olive pate, the tomato and jalapeo paste then
heat. When it starts to smoke place a greased rack with trout
top with slices of pastrami. Crumble over the goats cheese,
on top. Ensure there is room for air to circulate. Cover and Using electric mixer, beat cream until soft peaks form. In a sprinkle on the rocket leaves and season to taste.
reduce heat to low. Smoke for about five minutes or until larger bowl, using the same beaters, whip cream cheese, vanilla
cooked as desired. Turn off heat, remove lid (either outside or and 1 tablespoon of the cooled salted caramel sauce until fluffy. 5 Cover with the second tortilla, pressing to seal. Brush the top
ensuring exhaust fan is on), trout and rack. Using tongs fold Gently fold through cream. Spoon into serving glasses, top with of the tortilla with the remaining oil and place over medium
up foil to encase smoking mixture. Put aside to cool before a spoonful of Salted caramel sauce and sprinkle with a few high heat. Cook for 23 minutes, pressing down occasionally.
discarding. chunks of pecan pretzel praline. Serve immediately. Turn carefully and cook for a further 2 minutes, until the cheese
is slightly melted and the tortilla is crisp. Cut into eight wedges
Lay 4 or 5 cos lettuce leaves on each of four serving plates. Lyndeys note: this dessert can be made ahead and refrigerated (without and serve immediately.
Gently flake the trout evenly over the leaves. Top with finely the praline), but for best results, remove from fridge at least one hour
sliced cucumber, mint and basil leaves. Whisk or shake before serving and sprinkle with the praline. It is not a traditional praline, Lyndeys note: To flip the quesadilla more easily, cover the top with a
dressing ingredients together to dissolve sugar. Spoon half a but the use of butter in it really enhances the unique flavour of the pecans. dinner plate and turn out the tortilla, then slide back into the pan.
teaspoon over each leaf. Sprinkle teaspoon fried shallots Recipe from award-winning TV series & book Recipe adapted from award winning book &
over each leaf and serve immediately. Lyndey Milans Taste of Australia. TV series Lyndey Milans Taste of Australia

AW3249495 Thursday May 11, 2017 MOREE CHAMPION - WRAP 5

Meet the exhibitors and experience their produce

NUT SURPRISE: Pallamallawa couple Rob and OLIVE OIL: Margi Kirkby and Jenni Birch started SAUCY: Jane Crichton started micro-enterprise A BROOKLET CLEAR: Nestled near Nundle,
Susie Long launched Pally Pecans in 2012. The Gwydir Grove in 1996 and now sell eight varieties Seed Food with Love in 2012 which now has five Arc-en-Ciel has hatched and grown rainbow
Pally Pecans range includes raw kernels and of oil. The company also has a range of olive oil products, including chia seed dressing, honey trout for the past 30 years and has won numerous
flavoured kernels including honey roasted. soap infused with fragrances such as lavender. mustard seed vinaigrette and apple mint jelly. agricultural medals for its smoked trout fillets.

SKINCARE: Jojoba Natural's Clare Felton-Taylor RAY OF SUNSHINE: Sunhill Skin Essentials makes FINE FOOD: Patisserie Fe Fi Fo in Byron Street, BIG RED: Lindy's Kitchen in Narrabri produces
started selling jojoba-based skin care products in a range of skincare products from fresh goats' Inverell, offers some of New England's finest prizewinning marinated sun-dried tomatoes. The
1999 and now supplies products internationally. milk, sourced from the Uralla hobby farm's herd of pastries, with online raves for its ham and cheese secret recipe won the champion gourmet exhibit at
Jojoba is a potent balm for skin ailments. Saanen dairy goats. Great for sensitive skin. croissants. this year's Glen Innes Show.


The Okkah (Australian dukkah) for this recipe is inspired by
my friend chef Ray Kersh of Ednas Table. Serves: 4 Prep: 15 minutes
Prep: 20 minutes Prep: 5 minutes Cooking: 20 minutes
Cooking: 20 minutes plus resting time Cooking: 15 minutes
Serves: 4 as a main or 8 as part of a menu
2 sprigs rosemary
1.5kg butterflied shoulder of lamb 2 small firm pears e.g. Corella,
(60ml) extra-virgin olive oil
2 tbls (40ml) extra virgin olive oil Freshly ground black pepper Josephine or Beurre Bosc
250g spinach leaves, wilted to serve 50g raisins 4 cups (600g) self-raising flour
100ml verjuice Pinch sea salt
Pecan Okkah
4 chicken breasts, preferably skin on
1/3 cup unsalted pecans 1 cup (250ml) cream
25g butter
1 tablespoon sesame seeds 25g pine nuts, toasted 1 cup (250ml) water
3 teaspoons coriander seeds 300g green beans, steamed till tender, or salad, to serve 1-2 tablespoons brown sugar
3 teaspoons cumin seeds 40g cold butter, diced
Soft Polenta
2 teaspoons wattle seeds (if available) 375 ml (1 cups) chicken stock Whipped cream, to serve
1 teaspoon fennel seeds 375 ml (1 cups) water
1 teaspoon Sea Salt Flakes Cracked Pepper 225 g (1 cups) instant polenta
250 ml (1 cup) milk 1. Preheat oven to 2200C and line 20x20cm square
Pumpkin Puree
20 g butter Lyndey Milan baking tin with baking paper.
400 g pumpkin (winter squash), cut into wedges 50 g butter
Salt and freshly ground black pepper to taste 2. Using a small sharp knife peel, core and quarter one pear,
Salt and freshly ground black pepper to taste
1. For the polenta, combine the stock and water in a medium then it cut into very small dice. Slice the remaining unpeeled
1. For the pumpkin puree: Steam or microwave the pumpkin saucepan and bring to the boil. Gradually whisk in the pear into very thin slices.
until tender. Do not boil, as it will absorb too much water. polenta. Continue to whisk and pour in the milk. Cook over a 3. Mix flour and salt in a large bowl. Make a well in the centre
Drain well. Process or blend until smooth with the butter. low heat, stirring occasionally, until the liquid is absorbed and and pour in the combined cream and water. Then add the
Season to taste with salt and pepper. Serve. the polenta is tender, around 5 minutes. Stir in the butter and diced pear. Using a flat-bladed knife or spatula stir until the
2. For pecan okkah; preheat oven to 180C (160C fan-forced) season to taste with salt and pepper. Set aside and whisk dough just comes together, it should form a soft dough.
place pecans, sesame, coriander, cumin, wattle and fennel occasionally, while preparing the chicken. 4. Turn dough out on a floured board and flatten gently with
seeds on a paper-lined oven tray. Toast for 5 8 minutes, or 2. Meanwhile, combine rosemary, 2 tablespoons olive oil the heel of your hand to no thinner than 3cm depth.
until lightly fragrant. Alternatively toss in a hot pan. Cool then and black pepper in a bowl. Add the chicken breasts and Cut with a sharp 6cm scone cutter, dipped in flour
process with salt and pepper. Makes 1 cups. marinate while you prepare other ingredients or longer if necessary to prevent sticking (dont twist or your
3. For the lamb: pre-heat BBQ to high. If lamb is uneven in if desired. scone will collapse).
thickness, beat with a rolling pin or meat mallet between two 3. Put the raisins and verjuice in a bowl and microwave on
5. Place scones side by side into the tray, gently touching
double sheets of plastic wrap. It may be easier to cut into defrost setting (or warm gently in a pan) for 5 minutes. Cool.
each other. Gently repress the scraps to make a few more
two flattish pieces. Rub with oil and then rub all over with 4. Heat the butter in the same pan until golden brown, then add
scones. Top each scone with three pear slices. Sprinkle with
around cup okkah. remaining olive oil to stop it burning. Sprinkle chicken with
salt and pan-fry, skin side down, over moderate heat until brown sugar, dot with butter and bake for 20 minutes in hot
4. Seal lamb for 5 minutes on each side, or until browned.
golden, approx. 6-10 minutes. Turn and cook the other side oven or until golden.
Reduce heat to medium low and continue to cook for another
10 minutes on each side, turning as often as needed to for 3-4 minutes or until just cooked through. 6. Cool on a wire rack or cool for 1-2 minutes and then
prevent burning. Cook more for well done, less for rare. 5. Remove chicken from pan, rest, skin-side down, covered serve with softly whipped cream.
5. Remove lamb and rest, loosely cover with foil for 10 minutes. loosely with foil. Discard any butter from pan and add Lyndeys Note: Other fruit in season can replace the pears e.g. apple,
reserved verjuice and raisins and deglaze the pan over the nectarines etc.
Slice thickly and sprinkle with some extra okkah if desired.
Serve with pumpkin puree and wilted spinach heat until the liquid has reduced by half. Stir in the pine AS SEEN IN EPISODE 6 OF LYNDEY MILANS
Lyndeys Note: this recipe makes 1 cups okkah but only cup is needed nuts and return the chicken to the pan. Taste the sauce for BAKING SECRETS
for this recipe. Store the remainder in an airtight container or serve with seasoning before serving with polenta and green Lyndey Milans range available from
fresh bread and extra virgin olive oil. beans or salad.
6 MOREE CHAMPION - WRAP Thursday May 11, 2017


Pollies get a grilling


LETS see if their tongs are

as quick as their tongues
when local politicians Mark
Coulton and Adam Marshall
spice up the Blokes on the
BBQ Competition at Moree
on a Plate. GIFTS: The helpers.
While things get heated

Raffle aids
in the Parliamentary bear
pit, and theyve dealt with a

few pork chops in their time,
their policy on the competi-

tion seems a little weak.
Member for North Table-
lands, Adam Marshall con-
cedes hes probably better A NUMBER of businesses
with a bureaucrat than a from across the district
barbecue hotplate. have donated items to the
He will be playing it safe Moree on a Plate raffle.
this year, choosing simple Annie Horton, Bethany
meats he can cook well. SNAGGED: Northern Tablelands MP Adam Marshall, Moree Mayor Katrina Humphries and defending champion King Ellis and Marianne Pollock
Federal Member for of the Barbecue Greg Cumberland will spice up the Blokes on the BBQ Competition at Moree on a Plate. show some of the items to
Parkes, Mark Coulton, said be raffled, with proceeds
he was looking forward to pollies a grilling, local May- Snook, and Greg Bell and ing the results, Coles Moree crowds on Weber barbecues, going to the Moree Wom-
the challenge of the barbe- or Katrina Humphries will Mark Simpson from Gwydir manager Ryan Lumb said. with the winners receiving en's Refuge.
cue grill. be one of the judges of this Chiropractic, as well as Ra- Organiser Marianne Pol- their own Weber Baby Q NGALA House opened
He is planning a feasibility years event. bobanks Drew Hawkins and lock said the competition kindly donated by Mitre in 1985 and offers crisis
study in the most suitable Greg Cumberland and Col Marco Ciochelli. had proved a lighthearted 10 Moree. accommodation and
method of turning raw pro- Pring of WMG Agri services Coles Moree has donated drawcard, with each team to Popular local Anthony programs.
tein into a tasty meal. will see Greg return to the vouchers for each barbecue receive a cut of their choice Diprose of Dippers Home The programs offer con-
Adam and I will be look- competition to defend his team to purchase any extra from South Moree Butchery Hardware will be MC. tinuing support to women
ing forward to an entertain- 2016 winning title. ingredients. and Reados Butcher, and a The Blokes on the BBQ when they leave the refuge.
ing and enjoyable day at the Other competitors in- Were delighted to sup- mystery local ingredient al- competition, supported Raffle tickets cost $2 each
cook-off, he said. clude Paul Fisher and Rob port this community event located on the day. by B&W Rural, will begin or three for $5 and are
Well versed in giving our Long, Sandy Cosh and Jared and looking forward to tast- Teams will cook off for the at 2pm. available at the festival.

A Family Favourite
Miso Glazed Salmon
8 x 125gms pieces of salmon
cup shite miso paste
4 tbs caster sugar
Hill Fitzsimmons 3 tbs sake
5 tbs mirin
Frome Street, Moree 2 tbs vegetable oil
Family owned vehicle dealer Hill Fitzsimmons will once again be a
2 tbs ginger, freshly shredded
major sponsor of this years Moree on a Plate.
For garnish finely shredded top half of green spring
Gwanita Hill, who is also on the festivals organising committee, onion and a few sprigs of coriander
said the day would provide fun for families and was also a good
way of showcasing produce from across the district. To prepare the salmon:
Im also looking very forward to Blokes on the BBQ, Ms Hill said. In a heatproof bowl whisk together the miso, sugar, sake and mirin.
I particularly wish Greg Cumberland all the best and will be Place over a pot of boiling water and cook for about
interested to see how (Northern Tablelands MP) Adam Marshall fares. 15 to 20 minutes, whisking now and then until the sauce thickens to
a honey like consistency. Allow to cool.
Begun about 53 years ago, Hill Fitzsimmons is the nations oldest continual Subaru dealership.

Cover the salmon pieces with the cooled sauce and marinate in the
It sells and services vehicles and expanded about seven years ago to include the Isuzu utes.
refrigerator for 30 minutes.
The service centre is staffed by factory trained technicians and uses latest technology on all vehicles. Heat the oil in a large heavy based trying pan and cook the fish until
Well have a banner at this years show and of course, were looking very forward to the event, Ms Hill said. the marinade caramelises. Turn and fry the other side.
Why not try out one of Gwanitas favourite recipes. Transfer to a serving platter and garnish with remaining ingredients.





Available now at Phone 6752 1777


337-343 Frome Street, Moree email: DRL LIC: MD2460 Thursday May 11, 2017 MOREE CHAMPION - WRAP 7


Take home the best ideas from the show

Essentials for good living

YOUVE been to the show,
bought the produce, now its
time to be inspired and try
out those new ideas.
First step is a visit to PR
With the
Interiors in Heber Street. weather cooling
Here you will find all the off, why not try
accessories needed in the
kitchen, as well as serving up a baked brie for
your dish in the dining room. your next nibble
Shallen Ryan started the
business about 18 months
ago and sells Stephanie Al- A Tasty Surprise owner
exander, Anna Gare and Tara Phoebe Watts
Dennis homewares, as well TOP THAT: Pally Pecans, Lindys sundried tomatoes or
as furniture, home decor, Tar 10s caramelised capsicum relish are just some of the The advantage of this reci-
mirrors and rugs. toppings that would suit a baked brie. pe is it uses local ingredients
The Tara Dennis tea set that can all be sourced at
is proving popular with cus- a main attraction at Moree kitchen and homewares and Moree on a Plate.
tomers, Ms Ryan said. on a Plate, with regional fresh flowers. Ingredients
Also, our glasshouse can- produce including Hunter- With the weather cooling Hunterbelle Briebelle
dles are selling like hotcakes belle cheeses, Salumi salami off, why not try a baked brie (Optional)
and Stephanie Alexanders and fresh flowers for Moth- for your next nibble platter, Pally Pecans
silicone pastry mat is also a ers Day. owner Phoebe Watts said. Lindys sundried tomatoes
big seller. The business was original- For more information Tar 10s caramelised
For more information ly an online presence stock- phone 6752 7536. capsicum relish
phone Ms Ryan on 0414 ing gourmet treats, hampers Brie, a soft cheese, is often Fresh basil
815 642. and gifts, before it developed called the Queen of cheeses. Method
Once you have the utensils into a retail shop about eight Named after the French Bake the brie at 180 degrees
for your cook-off, next stop years ago. region of Brie, from where it for 10 minutes.
is A Tasty Surprise in Ba- After a move to a bigger originated, this cheese is one Before baking, add one of
lo Street. location, A Tasty Surprise of the great dessert cheeses the above as a topping. FLOWER GIRL: Phoebe Watts with some of the blooms in
Begun nearly 15 years moved towards a wider range and ideally should be served Serve with fresh bread, ol- her shop, A Tasty Surprise. She recommends baked brie
ago, A Tasty Surprise will be of gourmet foods, along with at room temperature. ives and other dips as an entree in the cooler weather.

Cheeses, Dips, Gluten Free,

Organic, Charcuterie, Chocolates,
Kitchenware, Homeware,
Frozen meals, Pasta, Sauces,
Yoghurt, Oils, Jams, Spices


Hampers Made to Order

Fresh flowers
Gourmet Specialities
& Ingredients

0447 720 334 54 Heber Street, Moree 16 Balo St, MOREE | 02 6752 7536

8 MOREE CHAMPION - WRAP Thursday May 11, 2017