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Australia, the magazine : Australia, the magazine
PETER GILMORE QUAY, SYDNEY "One of the most exciting ingredients to be featured on the Quay menu this year is fresh fraise de bois. Fraise de bois are wild alpine strawberries that are harvested throughout the forests of Europe. ey are a delicacy looked for ward to each summer by top European chefs. ey have an intense perfume and a concentrated strawberry avour that de es their tiny size. is year, a er three years of trials, Quay will have exclusive access to these berries grown by farmers Richard and Nina Kalina in the Blue Mountains of New South Wales. ese small intense strawberries are notoriously di cult to grow and are painstaking to harvest. ey are only available from late November to early March. Quay will feature a dessert of fraise de bois with vanilla mousse, organic raspberries, native violets and white chocolate caramelised almonds." HAMISH POLLITT M GROUP EXECUTIVE CHEF, SHANGHAI "Aurora Lamb from Tasmania is a fantastic Australian product. e Slowly Baked Salt- encased Leg of Lamb has been on M menus for many years now, and is as synonymous with the restaurants as the pavlova. I joined the group four years ago and inherited the dish. Around the same time, I was introduced to the Aurora lamb product, and my rst reaction was that this was some seriously tasty lamb. We then blind tasted it against about 10 other lamb products from New Zealand, Victoria and even Inner Mongolia! All the lamb legs were prepared the same way, and amongst the group tasting, it won out on avour and texture hands down. During the busy months, we cook between 18 and 24 legs per day, and the consistency is superb. Tasmania lambs are raised in an incredibly clean environment as well as stress-free. I believe no motorbikes, no dogs and even no children are allowed on the farm. is makes a huge di erence to the nal result in the avour. e other main reason I've nominated Aurora is because of the work that they have personally put into selling and representing their product in China. e number of people that I have met who say: 'I have this fantastic product, how do I get it into China?' I always nd myself saying that if you are serious about successfully promoting your product here, then move over here and represent it yourself, as that is your best asset. Which is exactly what Aurora did. Most distributors here are just distributors, concerned with just the logistics and not the actual product or its quality, which is a very di erent scenario than it is back in Australia." plates & produce 50 ATHOL WARK WARKABOUT FOOD CONSULTANCY, ALICE SPRINGS "Although I work extensively with native bush foods, the diversity of wa le seed makes it one of my favourite ingredients. It's versatile, has a beautiful co ee-like smell with the advantage of being decaf, and can be used in both savoury and sweet dishes. ere are over 300 varieties of wa le seed in the Southern Hemisphere, so the word is spreading as chefs are beginning to embrace it. If I'm making a savoury dish, I might work it into something like macadamia-crusted barramundi by using a wa le seed hummus and bush tomato jus. More simply, it can be part of a dukkha with sun ower seeds, cumin, macadamia nuts and Murray River rock salt -- great on chicken, beef or vegetables. For a sweet dish, I love to do a Wa le Seed Cappuccino Semi-freddo. e wa le seed really lends itself to a co ee-like dish, especially if you infuse it in hot water to bring out the nu y avour." *Warkabout Food Consultancy is a participant at the Australian Pavilion, Shanghai World Expo. Arstisan cheese with wattle seed shortbread. Slowly Baked Salt- encased Leg of Lamb. April Goodwin/Moving Pictures M Restaurants Fraise de bois dessert.