Perfect Pineapples

Pineapples were introduced to Bloomfield near Cooktown in North Queensland from Brazil about 100 years ago.
Today, they're also grown in the Sunshine Coast, Wide Bay, Yeppoon, Townsville and the Atherton Tableland regions.
They are grown all year round but are at their best from September to the end of May.

Varieties include Cayenne, Bethonga and Mareeba Gold - which all have a smooth crown and the Queen which has a rough crown.

Last year 43,720 tonne of fresh pineapple was produced and sold on the domestic market, with a farm gate value of $46.7 million!

Unlike other fruits, pineapples are picked when they are ripe.

To choose a fresh pineapple ensure it has a firm green crown and a sweet smell.

A whole pineapple will last 2-4 days in the fridge.

Sweet, juicy and delicious!

Spicy Pork Cutlet with Pineapple Salsa and Couscous
Serves 6

Ingredients
6 x pork cutlets
1 tsp ground coriander
1 dessertspoon curry powder
pinch cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp coarse ground black pepper
3 tbs extra virgin olive oil
1 tbs lemon juice

Mix ingredients in a small stainless bowl and pour over cutlets. Leave for 1 hour.

Prepare 3 cups couscous as per instructions on box.

Ingredients
2 cups pineapple, diced into 1 1/2cm cubes
1 tbs chopped coriander
1 tbs chopped parsley
1/4 cup chopped red onion
3 tbs extra virgin olive oil
2 cloves garlic, crushed
1/2 tsp cumin powder
1/2 tsp paprika
2 tbs lemon juice
1 tsp coarse ground black pepper

In a heavy based pan on a high heat, saute the diced pineapple until nicely coloured. Remove from the heat. Mix all ingredients in a medium stainless bowl.

In a preheated heavey based pan, cook the cutlets for 5 minutes each side on medium heat. Remove and rest in a warm place. Divide cous cous evenly between 6 plates.
Place one cutlet on each plate and spoon salsa over the top.

Pineapple Chutney with Goats Cheese

Ingredients
1/2 cup brown sugar
2 tbs water
2 tbs white wine vinegar
1 tsp freshly grated ginger
1 1/2 tsp mustard powder
pinch ground cinnamon
pinch cayenne pepper
2cm piece of fresh rosemary
1 pineapple, diced into 1cm cubes
1 tbs currants
250g goat's cheese

Method
In a medium stainless pan, bring all ingredients (except pineapple and currants) to the boil.
Reduce heat to low and cook until thickened. Add pineapple and currants.
Bring back to the boil and remove from the heat. Cool and refrigerate.
Serve at room temperature with cheese and crusty bread.

Feel like something cold and sweet? Mixologist Hayden Wood (Woody's Liquid Kitchen) created this cocktail for Oprah Winfrey's Australian beach 'barbie' using freshly juiced, local pineapples.

HAV-O Cocktail Receipe
Serves 1

Ingredients
3 ounces (approx 90ml) fresh pineapple juice
15 ml liquid from wild hibiscus flowers in syrup
45 ml Sagatiba Pure Cachaca (brazilian rum)
ice
1 wild hibiscus flower from the jar

Method
First, juice half a pineapple. This should give enough juice to make at least 4 drinks.
Add the juice, hibiscus flower syrup (available at most beverage retailers) and cachaca to a cocktail shaker and shake well. Pour over ice into a tall highball glass.
Garnish with hibiscus flower and serve with a straw.

Visit: http://www.woodysliquidkitchen.com/

Visit: http://www.kingoffruit.com.au/

Visit: http://www.bethonga.com.au/default.asp

Buy local!

My thoughts are with those Queenslanders who continue to be affected by the recent floods.

Now more than ever, it is critical to buy local Queensland produce.

We all need to support businesses (including restaurants) as they recover and keep the economy moving forward.

By all accounts we are going to have plenty of barramundi from North Queensland this season - the main issue will be getting the product to market.

Summer shines on Hervey Bay

Hervey Bay scallops are highly prized by chefs for their sweet flavour and delicate white flesh.
When Serge Dansereau, famed for his use of Australian regional produce was asked to name his top Queensland product recently - you guessed it - he named the Hervey Bay scallop!

However, Hervey Bay has so much more to offer.
This pristine environment where tropical and temperate waters meet produces an abundant and diverse range of sustainable wild caught seafood.

Here is just some of what is available right now -

Scallops, Bugs and Calamari: peak season from November to March.

Prawns: Hervey Bay has a wide range including King prawns, caught in depths of up to 200m, east of Fraser Island and northward to Swains Reef. Tiger and Banana prawns are caught in closer in-shore waters.

Crabs: Blue Swimmer and Spanner crabs are in season now.

Fish: Whiting and Spotty Mackerel are a favourite fish at this time of year.

The Hervey Bay seafood festival and Queensland scallop aquaculture feature in Episode 2 of Off the Eaten Track on Channel 7 at 7pm this Saturday, 11 December.
Visit www.queenslandholidays.com.au/eat

To learn more about Queensland seafood visit http://www.queenslandcatch.com.au/
To learn more about Hervey Bay seafood visit http://www.herveybayseafoodfestival.com.au/
To plan a visit to Hervey Bay visit http://www.frasercoastholidays.info/

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.