Mozzarella di Bufala

Buffalo Mozzarella, a staple of traditional Italian cuisine is rich in calcium and high in protein, vitamin and mineral salt content, low in cholesterol and is lactose free - the same as goat's milk.

Perfect on pizza, in salads, or with olive oil and good vinegar - its role is to provide texture as well as taste!

Located on the Atherton Tablelands (North Queensland), Mitch and Bridgette Humphries operate Australia's first water buffalo dairy farm. The buffalo are a Europen breed and the mozzarella is made using traditional Italian methods.

Vannella Cheese Factory in Cairns uses The Australian Dairy Buffalo Company's buffalo milk to create award-winning cheeses including ricotta, fetta, labneh and yoghurt.

Available onsite at the Vannella Cheese Factory Deli Shop. http://www.vannellacheesefactory.com/index.htm

Bundaberg Tomato Salad with Vanella Mozzarella and Grilled Onion Vinaigrette
Serves 6

Ingredients

Grilled Onion Vinaigrette
3 red onions, sliced 2cm thick
extra virgin olive oil
1 tbs balsamic vinegar
1 tsp sherry vinegar

Salad
6 sun riped tomatoes, cored and sliced 1cm thick
18 fresh basil leaves
1 large red onion, sliced 1/2 cm thick
4 x buffalo mozzarella balls, sliced 1cm thick
1 dessertspoon baby capers, washed
12 marinated anchovies, cut in halves
18 kalamata olives

Method

Vinaigrette
Brush the onion slices with olive oil and sprinkle with salt.
Either grill or BBQ on high heat until lightly charred on both sides (3-4 minutes)
Cool and chop finely.
In a bowl, mix chopped onion, balsamic vinegar, sherry vinegar and 4 tbs olive oil.
Season to taste with sea salt and black pepper.

To Assemble
Lay alternate pieces of tomato, onion and mozzarella on 6 plates.
Drape 4 pieces of anchovy on top, followed by a sprinkle of baby capers, 3 olives and 3 basil leaves.
Dress with the grilled onion vinaigrette. Serve with warm crusty bread.

Carrot-licious!

Carrots are an indispensable item in any kitchen. Grated raw, they make beautiful salads, cakes and muffins and in braises or stews - they transform to greater heights!

The Moors introduced the carrot, originally a purple colour to Europe. It was the Dutch who changed their colour to orange to honour their royal family.

Carrots contain more natural sugar than any other vegetable but are only 30 calories. They have high levels of vitamin A, potassium, calcium and phosphorus.

Rob Bauer is a pioneer of the certified organic industry. He farms a wide range of organic vegetables including carrots and potatoes on 363 hectares in the Lockyer Valley.

They sell through supermarkets and good organic fruit and vegetable retailers.

Check out what is in season at http://www.bauersorganicfarm.com.au/

Quail can be purchased at Black Pearl Epicure http://blackpearl.com.au/

Chefs tips:
Carrots are versatile. They can be boiled, steamed, roasted or mashed.
They can be used in savoury dishes or in puddings.
Organic carrots have a superior taste.
Choose carrots that are firm with no bend.
Don't peel baby carrots - just wash and scrub them.
Large carrots should always be peeled.

Grilled quail with carrot fritters and orange mayonnaise
Serves 6

Ingredients
6 deboned quails
6 carrots, grated
1 1/2 tsp ground cumin
2 cloves garlic, crushed
1 1 /2 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
4 tbs spring onions, finely chopped
3 tbs coriander, chopped
2 eggs, beaten
150ml milk
140g plain flour
olive oil
salt and freshly ground black pepper

Mayonnaise
150ml mayonnaise
1/2 orange, juice and zest
50ml sour cream
coriander

Method
Combine the grated carrots with all the ingredients except olive oil. Mix and season to taste.
Drop dessertspoons of the mixture into a non-stick pan on medium heat and cook for 3 minutes either side until nicely browned. Remove and keep warm.
Season the deboned quail with salt and freshly ground black pepper. In a preheated heavy based pan, place quail skin side down and cook for 3-4 minutes each side. Remove and drain.
Mix mayonnaise ingredients together. Season to taste.
Serve carrot fritters on 6 plates with grilled quail and orange mayonnaise.