4 cheese: a jolly good fellow

(as heard on FBi Radio)

There's cheese, and there's cheese. A few weeks ago, Sweetie begged for another tasting segment on FBi (I wonder whether the sole reason for having me on the show is to feed this ravenous duo), so what better excuse to indulge a love of cheese, by doing a live-to-air tasting.

Here are 4 cheeses you need to know:

Manchego

The Australia raw milk cheese debate may have some people arguing about which is better, but at least we can taste the fruits of Europe's more relaxed laws through imported unpasturised cheese.

Manchego is a DOC cheese from La Mancha in Spain. A hard cheese, made with sheep's milk, it must be aged for at least 12 months, but can be as old as 3 years.

The thick, aromatic milk from La Mancha produces a rich cheese that can vary from stark white, to a slightly yellowish hue and is characteristically nutty or olivey in flavour.

Bleu De Basque

Another sheep's milk cheese, Bleu De Basque is a semi-firm, slightly crumbly blue cheese originating in the Pyrénées, France. A relatively modern cheese, it was only created in the 1980's by a farmer's co-op and features bluish-grey veins. The hills where this cheese is produced is full of wildflowers and fresh grass that give the milk its complexity, subtlety, and lightness. Bleu des Basques tastes like a combination of earthy spiciness with hints of apricot. Great with mustard fruits.

Epoisse

If you like your cheese stinky, soft and creamy then Epoisse is for you. Originating in Bourgogne in France, it's a washed-rind cow's milk cheese. Washed in lightly salted water and ripened in humid cellars, the texture is soft and sticky with spicy aromas. After 4 weeks, the rind is rinsed with Marc de Bourgogne, a French Brandy.


Chevre

Chevre literally means 'goat'..and in this case, a cheese made from goat's milk. Chevre can come in a wide range of forms, from soft farmer's cheeses to fully cured firm varieties. Chevre also runs the flavor gamut, with some retaining a characteristic tart flavor while other chevres are much more mild and buttery. 


The cheese sourced for this tasting comes courtesy of Bottega Rotolo NSW and can be found at Fourth Village Deli, Mosman and other fine cheese purveyors.

the eathouse opens

306 Chalmers Street, Redfern

Not quite a bistro, not quite a cafe, Redfern's The Eathouse has finally opened, after months of peeking through the paper, covering the windows of this part rockabilly, part Mexican-styled diner, a joint partnership between friends stylist-to-the-stars Lenna Boord, tattooed goddess Selena Murray and multi talented cook slash designer Age Durrant.

Expect to find relaxed, comforting food with a twist, like grilled scallops with chimmichuri, southern-fried chicken with creamed corn and slaw, sandwich filling of-the-moment pulled pork and cult chef favourite Philly cheese steak rolls.

There's the be-muralled dining room for groups, but right now, this is one of the best places in Sydney to sit at the bar, sip Samuel's Gorge Tempranillo, have a chat with bar guy Toby, and enjoy a meal pour un - just make sure you get there early to secure your seat, The Eathouse takes no prisoners...or bookings.

electrolux appetite for excellence: winners 2010

After another year of incredible young talent being celebrated through the Electrolux Appetite for Excellence program, you can bet it was a hard slog for the judges to name their picks for Young Chef, Young Waiter and Young Restaurateur of the year. Hosted by Richard Wilkins and featuring special guest Brett Graham, head chef and owner of two-Michellin starred The Ledbury in London

Peter Gilmore, Luke Mangan and Brett Graham with the winners

Congratulations to all the participants this year, but here are the winners. Extra shout outs to Louise Tomayo (Young Waiter of the Year), who is also part of the [TOYS] crew.

Winners receive a unique opportunity to travel overseas and work with some of the most inspiring producers, chefs and other food industry icons in the world.

Electrolux Young Chef

Winner: Soren Lascelles, Assiette, Sydney, NSW

Runner Up: Danika Heslop, Quay, Sydney, NSW

Judges Acknowledgement: Emma Shearer, The Manse, Adelaide, SA 

Electrolux Young Waiter

Winner: Louise Tamayo, Becasse, Sydney, NSW

Runner Up: Josh Smith, Black Cow Bistro, Launceston, TAS

Judges Acknowledgement:  Aaron Christian, Georges on Waymouth, SA 

Electrolux Young Restaurateurs

Winner: Kim Coronica, Richmond Hill Café & Larder, VIC

Winner: Thomas Moore, Grazing, Gundaroo, NSW

botany...why you should go there

(as heard on FBi Radio)

For most Sydney siders, Botany is 'that place by the airport', something to do with industrial storage, or a song about our colonial past. These days, there's more on the food trail that you might think...and it's worth getting in the car to check out if you're unafraid of carbohydrates.

Brasserie Bread
1737 Botany Rd, Banksmeadow NSW 2019
1300 966 845
brasseriebread.com.au

Situated in an old saw-tooth warehouse a stone's throw from the cranes of Port Botany, Brasserie Bread has to be the definitive 'light at the end of the tunnel' when it comes to out-of-the-way food destinations. What was once an old shed has been converted into a rustic cafe space and HQ to the starter cultures and the bakers that wield them. Peek through the windows into the back where the bakers make their magic happen, while you wait in line for a chocolate and orange babka, or quince and macadamia tart (they have fantastic savoury offerings too), or order a coffee.

For those who like to get a little more hands on, there is also a baking school where you can put your baker aspirations to the test - there's something for novices, all the way through to Masterchef wannabes.

Bottega Rotolo

2/14a Underwood Ave Botany NSW 2019

(02) 9695 1310

Only open for the last 4 months, this Sydney outpost of the South Australian company has gone from strength to strength, specialising in premium imported and Australian wine, artisan cheese, extra-virgin olive oil, high-end vinegars, pasta, chocolate and brilliant Tea Forte teas. What most people don't know is that it's open to the public to peruse the cheese room, ask questions and walk away with a bootful of fantastic produce.

One of the owners Paul,  an ex-chef who has worked in places like Pello...has put his militant organisational skills to the test and you won't see a more ordered warehouse environment open to the public anywhere else.

Tip: Pick up Fever Tree tonic if you're a fan of the G&T...nothing will ever seem as good with your Tanq 10.

Croquembouche
1633 Botany Rd, Botany NSW 2019
(02) 9666 3069
croquembouche.com.au

Run by Laurence and Frederic Caillon, you had better believe these guys know how to make a croquembouche...and a huge array of other traditionally French pastries (both sweet and savoury) in this chic patisserie down Botany way.

Winter is the perfect time of the year to pick up classic French cassoulet, as well as Laurence's famous quiches and risottos. For ressert, you'll find about 24 different cakes on offer including mango and passionfruit mousse, classic lemon tarts and handmade chocolates.

While you're down there...

Mamaris - great Turkish pide, nuff said.

Patchett's Pies - traditional English pork pies and a chicken & leek that's a total winner.

Shout outs to LL Wine and Dine and  TheActionOfLight.blogspot.com.