www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

With the incredible run of warm weather we’ve been having in Brisbane, it’s hard to imagine anywhere in the state having open fires and autumn foliage. But on the other side of the mountains, in Southern Queensland Country, the air is distinctly cooler and the leaves are starting to turn to autumn colours. The region has four distinct seasons and a bounty of autumn produce, some of which was showcased at a very special dinner we attended at The Golden Pig Food & Wine School in Newstead.

It was just a small taste of what’s in store for city folk who ‘cross the range’. The passionate producers of Southern Queensland Country will put on an even bigger show when they take some of their products and characters to Eat Street Markets in Hamilton this afternoon and tomorrow.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

The talented owners of The Golden Pig, Mark and Katrina Ryan, hosted a wonderful evening to showcase Southern Queensland Country, complete with comfy lounges, a toasty fire, hay bales and inviting displays of amazing produce. We were greeted on arrival with a glass of Robert Channon Sparkling Chardonnay, one of Queensland’s few méthode traditionnelle sparkling wines, along with little crostini topped with beetroot, labneh and pecan.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

It set the scene for a series of hands-on sessions in which we helped assemble some delicious appetizers, including lamb dumplings and duck egg tartlets. Katrina showed how to fold the dumplings, which were filled with minced lamb from a farm near Stanthorpe, and which came with a fantastic ginger and shallot dipping sauce. You can find the recipe here.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

Queensland’s new Minister for Tourism (and seemingly everything else), Kate Jones (below), was a special guest and proved to be a great sport, helping to make the dumplings and cracking eggs for the duck eggs tartlets. That’s Maurie in one of the pictures below, cracking eggs alongside her. She mentioned something about running a deli in another life, so she was clearly in her element.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

Brisbane chef Jocelyn Hancock, who hails from Killarney in Southern Queensland, showed how to make the tartlets with beautiful duck eggs from Eggcettera near Allora. Then we snuggled into the lounge for tastings of Killarney beef brisket with pink lady apple salad and apple syrup. Sutton’s in Stanthorpe are said to be the only people in Australia doing apple syrup; it’s made by an incredibly labour-intensive process and we’re very privileged to have this producer on our doorstep. Their Dry Cider was matched with the dish, and it certainly whetted my appetite for another trip out that way.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.

The main course was a Shared Table of hearty dishes made with more beautiful Southern Queensland Country produce: Roast pork belly with apple sauce and sweet and sour red cabbage; Inglewood chicken with sweet pepper sauce and aioli; Roast pumpkin and potatoes with locally grown rosemary; and Sauté of snake beans with tomato, garlic and radicchio. Dessert was Jocelyn Hancock’s delicious Strawberry Roulade, the recipe for which is featured here.

Jocelyn says the thing she loves about Southern Queensland Country, apart from the seasons and the landscape, is that “you can connect with people”. Southern Queensland Country Tourism CEO, Mary-Clare Power, says the people and the produce are the region’s strengths. “People are producing these things because they believe in what they’re doing. They’re not doing it for the money; they’re doing it for freshness and regionality.”

Wine distributor David Bone, of Cuttings Wine, came up with some great wine matches including Symphony Hill Gewurztraminer for the duck egg tartlets, Ballandean Estate Late Harvest Sylvaner for the dessert, and Bent Road Le Petit Mort Marsanne and Boireann Nebbiolo for the mains. The Nebbiolo is pretty much a cult wine, produced in such small quantities and in such demand from consumers that David was almost reluctant to bring it. The lamb dumplings were matched with an Irish Red Ale from Granite Belt Brewery in Stanthorpe.

Autumn is Russell Jackson’s favourite time of year. This wise bushman (pictured above) takes people on bush tucker tours from Bestbrook Mountain Resort and he is the region’s greatest advocate. He was at the dinner too, putting in his two cents worth that city folk need to “get over the range” to experience a place where the skies are big and life happens at a more leisurely pace.

If that sounds like something you’re after, tourist operators in the region have joined forces to offer six Autumn Breathe Breaks. You can find out details about them at www.somewherecountry.com.au.

Over the next two days, you can meet some of the Southern Queensland Country folk at Eat Street Markets in Hamilton. Celebrity chef, Miguel Maestre, a keen supporter of the region, will be there along with a whole host of regional producers and artisans.

You might also like: Exploring Killarney; Lamb Pot Stickers; Strawberry Roulade.

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine, Russell Jackson, Best Brook Mountain Resort, The Golden Pig.

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Lamb Pot Stickers | The Golden Pig Food & Wine School

by Christine Salins on April 17, 2015

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine, Russell Jackson, Best Brook Mountain Resort, The Golden Pig.

As relative newcomers to Brisbane, we’ve only just discovered The Golden Pig, in Newstead, run by talented chef duo Mark and Katrina Ryan. Their food and wine school operates as a licensed café on weekdays and switches to cooking classes, demonstrations and corporate events on evenings and weekends.

Earlier this week we attended an autumn dinner showcasing produce from Southern Queensland Country, and we had a lot of fun helping to prepare the entreés before sitting down to the main course. Among the appetizers we assembled were these Lamb dumplings with a sensational ginger and shallot dipping sauce that we’ll definitely be replicating at home.

Katrina used Mallow organic lamb from a farm near Stanthorpe, and Mark matched the dumplings with an Irish Red Ale from the Granite Belt Brewery at Stanthorpe. This (genuine craft) beer has a caramel taste with bitter finish; we can highly recommend this great pairing.

LAMB POT STICKERS WITH GINGER AND SHALLOT DIPPING SAUCE

For the pot stickers:

www.foodwinetravel.com.au, Granite Belt Brewery Irish Red Ale, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.4 leaves wombok, finely shredded
½ teaspoon sea salt
½ teaspoon sugar
300 grams lamb mince
¼ bunch garlic chives, chopped
½ cup water chestnuts, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing wine
2 teaspoons cornflour
24 round wheat dumpling wrappers
2 tablespoons peanut oil for cooking

METHOD

Toss the cabbage with the salt and sugar and leave for 30 minutes. Squeeze the moisture from the cabbage and place in a bowl with the rest of the ingredients and mix well. Place a small spoonful of filling in the centre of a wrapper and moisten the edges with water. Fold over to make a half moon shape and pleat the sealed edge with your thumb and forefinger.

Place on a tray lightly dusted with cornflour and cover with a tea towel. Cook the dumplings in two batches. Boil for 4 to 5 minutes in plenty of boiling water. Remove from the water with a wok sieve, drain well and then tip into a hot frypan with the peanut oil to colour the base of the dumplings.

Ginger and shallot dipping sauce:

www.foodwinetravel.com.au, Granite Belt Brewery Irish Red Ale, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine.3 tablespoons caster sugar
2 tablespoons Shaoxing wine
2 tablespoons red vinegar
3 tablespoons light soy sauce
1 tablespoon sesame oil
1½ tablespoons peanut oil
2 green shallots, finely sliced
2 tablespoons fine julienne ginger

METHOD

Whisk together the sugar, Shaoxing wine, vinegar and soy sauce until the sugar dissolves. Stir in the oils, shallot and ginger.

Recipe courtesy of The Golden Pig Food & Wine School.

You might also like: Strawberry Roulade, Southern Queensland Country; Exploring Killarney.

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Strawberry Roulade | A Sweet Country Finish

by Christine Salins on April 17, 2015

www.foodwinetravel.com.au, Southern Queensland Country, autumn breaks, things to do on the Darling Downs, things to do in the Granite Belt, Queensland wine, Russell Jackson, Best Brook Mountain Resort, The Golden Pig.

Earlier this week we attended a delicious autumn dinner showcasing produce from Southern Queensland Country. It was quite a feast, as you can see by our post on the event, and the sweet finale was this very more-ish Strawberry Roulade created by Jocelyn Hancock.

Jocelyn is a Brisbane chef whose family has had a property in Killarney (Southern Queensland’s Killarney, that is) for many generations. Jocelyn and Killarney chef Bev Ruskey are the driving forces behind the Southern Downs Harvest lunch, to be held on May 2. Jocelyn has kindly shared her recipe here.

STRAWBERRY ROULADE

Serves 8

INGREDIENTS

5 grams melted butter for brushing paper-lined tray
140 grams room-temperature egg white (about 5 egg whites)
275 grams caster sugar
47g flaked almonds

Filling:

300ml cream
1 teaspoon vanilla paste
30 grams icing sugar + icing sugar for dusting
1 punnet strawberries, quartered, or 1 punnet blueberries
1 punnet raspberries

Preheat oven to 200 degrees C. Whisk egg whites in a bowl until soft peaks form, gradually add sugar, 1 tablespoon at a time, still on high speed. When stiff and glossy, spread smoothly and quickly into a 33cm x 25cm Swiss roll tin that has been lined and lightly greased (allow 2cm overlap of paper). Sprinkle with almonds.
Bake in the middle of oven at 200 degrees C for 8 minutes then reduce temperature to 160 degrees for a further 15 minutes until just golden. The meringue will puff up and crack slightly. Whilst baking, place the whipped cream in a medium-sized mixing bowl with vanilla and icing sugar. Combine until just firm; don’t over beat.

Remove meringue from oven and set for a few minutes then invert onto a sheet of baking paper dusted with icing sugar; slide the whole meringue and paper onto a cooling wire. Remove top sheet of paper from meringue gently and allow to cool for 10 minutes.
Top with whipped cream, allowing a 2cm border on longest sides. Sprinkle with sliced strawberries/blueberries and raspberries.

Create the roulade by beginning the roll with the longest edge closest to you. Once firmly rolled, fold the overlapping end paper under the roulade to secure the roll. Chill for a minimum of 2 hours before unwrapping and re-dusting with icing sugar.
Serve with extra strawberries or raspberries, or poached rhubarb when in season, and Crème Anglaise. Cut with a hot dry knife to achieve a clean and neat slice.

You might also like: Lamb Pot Stickers; Southern Queensland CountryExploring Killarney.

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