I have so much I want to tell you about Italy, but when I came home last week there were too many things going on and I got side tracked for a minute, so that will follow soon. My teen Skater, got his licence, the clever young thing did very well and passed first attempt. This now means no more driving lessons, a relief beyond measure. It really is true however that the good and the bad almost always arrive in tandem and this is one such time. “Can I borrow the car” is now on high rotation and my saying no, is even starting to irritate me. Still, this is a house with only 1 car and the excess for a driver of his experience is $2050, way out of my comfort zone. So, he will have to wait a little while for more practise.
Meanwhile, I’ve met some great people on twitter lately and one of them was “Australian- Macadamias.org” a group aligned to support, publicize and promote the Australian industry with news and recipes. Visit them on Facebook for recipes
They invited me, along with about 12 or so other bloggers to a fun cooking class and challenge with Colin Fassnidge from 4 fourteen restaurant, the Four in Hand ( Paddington), The Paddington Arms and of course My Kitchen Rules and Eamon Sullivan, who has been an Ambassador for Australian Macadamias for a couple of years. He has continued with his love of food and opened several cafe/restaurants in Perth if you want to check them out...Louis Baxters and The Bib and Tucker on the beach in Fremantle.
The night coincided with the new season of Macadamias and this quick recipe was inspired by Colin Fassnidge’s recipe for Jerusalem Artichoke Soup that he made at the event. Not everyone has access to Jerusalem artichokes or the sorrel ( a lemony leaf) that Colin used so I put together this recipe for Cauliflower, Lemon and Macadamia Soup. It just so happens that all of these things are in season at the moment.
After Eamon and Colin demonstrated their recipes we headed into the Sydney Seafood School Kitchen to try them out in a bit of a “pressure test” with Colin and Eamon as the judges. The trick was to make the two recipes in 30 minutes. Martyna from The Wholesome Cook .com and I had a great time and we did a fantastic job. We all sat down after to eat our soup for dinner.
- 1kg (2 lb) Cauliflower Flowerettes (1 large cauli)
- 1 large brown onion diced
- 2 cloves garlic crushed
- 3 tablespoons of Macadamia oil ( or butter if prefered)
- 1 cup cream - I used thickened cream
- 2 cups of chicken stock
- 150gm Macadamias chopped (3/4 cup)
- ¼ cup lemon juice
- zest of 1 lemon
- Salt and pepper
- Pancetta grilled till crisp, chopped chives and extra macadamias for finishing
- Using a medium large pot add the Macadamia oil and warm . Add the onion, garlic, lemon zest and soften. Add the cauliflower, Macadamias, stock and cream.
- Bring the mixture to a boil, turn down and simmer till tender ( approx 20min). Add the lemon juice and puree with a stick blender ( I used my Vitamix for a very smooth finish).
- Test the soup and add salt.
- Chop up pancetta, nuts and chives and serve on top of the soup
- Macadamias have been growing in Australia for 60 thousand years
- New season Macadamias are available now
- Approximately 11,500 tonnes of Macadamias will be produced this season
- There are 800 Macadamia farmers in Australia, 500 of them in The Northern Rivers Region ( around Byron Bay)
Thanks Colin for the amusing story about your kids. When they visit the restaurant they make a b-line for the fridge where they like to pat the sheep and pigs hanging in there . I also loved Eamons story. He hated eating almost everything as a kid and constantly ran off to the bathroom during dinner to spit things out.