Bespoke Sasafras Racks for Spice Oils, Panforte time, Tasmanian-grown Tea!

(For the full newsletter, click here.)

Sasafras Spice Oil racks
Alex, from Bruny Island, has made mini spice oil racks for me, from Tasmanian sasafras so you can have your herb and spice oils at hand, on display and not have them falling over. They come with 6 slots and will sit beautifully on even a very narrow ledge.
Great Christmas gift idea! More info here.

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It is Panforte time again!
This GF Italian Christmas cake of nuts and chocolate with brandy is pressed into tins and baked until almost crisp. I made my first batch yesterday and they will be available in limited supply at the Cygnet Market from now until Christmas. You can also order them from me. Prices and options here….

Panforte

Tea from Allens Rivulet!
The list of Tasmanian grown foods is ever increasing with the latest being an exquisite tea which Hugh says is the best he has ever had. Gordon and Jane Brown grow tea in Allens Rivulet, south of Hobart. Their half-hectare patch of land is the southern-most tea farm in the world. More here.
I now also sell Tasmanian grown poppy seeds. So, if you want to make the fabulous poppyseed torte (GF) from a previous newsletter, why not use Tasmanian poppy seeds!

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New products arrive after the storm…

Unprecedented rain swept away lives, cars, cows and land last week in northern Tasmania. No freight went in or out by the ferries. Luckily none of my stuff was lost but many people lost goods coming in which were afloat in one depot and much produce going out could not leave. Finally my orders are arriving, with only one left outstanding and I have found out it is safe, at least.

Beeswax wraps

 

BeeKeepa Organic Wraps

Organic cotton fabrics with beeswax and jojoba oil….. does away with cling film for wrapping sandwiches, covering bowls and jars etc. I love the chook and vegetable garden fabrics too.

Various sizes or in a pack.

 

 

Egyptian Gold Flour 

Four Leaf organic, ancient grain grown on their farm in South Australia. From the Four Leaf website:

“Egyptian Gold Flour is derived from the ancient khorasan wheat thought to have been found in an Egyptian tomb. Gavin was given 6 grains over 30 years ago, which he promptly planted in the vegie garden. These grew well, so they were planted in subsequent years. It has been such an interesting process and we have learned so much from the exercise. The wheat grows about 30 to 60cm taller than normal varieties and has a beautiful black beard. It is very striking in appearance. The grain is nearly twice the size of normal wheat and we believe that the modern Durum Wheat is developed from this wheat. It produces a high protein flour and has a sweet, nutty flavour, and is excellent for pasta and bread.
Egyptian Gold Flour has similar properties to Spelt Flour and can be tolerated by many people with wheat sensitivities.”

This is one of the original grains used from ancient times to make sourdough bread. Research indicates it probably originates in northern Iran.  In parts of the Middle East and Central Asia, it has been grown in subsistence farming systems for centuries.  The flour is slightly more fibrous than wheat flour, with a sandy golden colour and a lovely earthy flavour – almost a taste of the fields.  You can use Khorason on its own, but it contains a less strong form of gluten than wheat , which can make for a denser crumb than we are used to with modern wheat.  You get much lighter results when you blend it with strong wheat flour.

Many people with wheat intolerances can handle khorasan and spelt. Luckily for us, khorasan from Four Leaf is not much more than wheat flour in cost and a lot less than Tasmanian spelt.

I would recommend using a very active starter, extra water and a long first fermentation if you are planning a straight khorasan bread.  It makes a very cakey bread – don’t expect big holes but it is not heavy! I prefer the straight khorasan, simply because it is so different in both texture and flavour.  But mixing it with wheat flour certainly makes it easier to work.

khorasan from sourdough forum

Khorasan sourdough……Beautiful colour and flavour with a tighter crumb but not heavy.

Who Gives a Crap….

Australian, recycled toilet paper and bamboo paper towels, both with aid to sanitation in developing countries. Check it out here.

crap

 

 

 

 

 

 

Shortest Day, Longest Afternoon Tea invitation

Four very enthusiastic cooks from 4 different parts of the world, who all are now living in Cygnet area, are keen to spoil you with 8 very different and full of flavoured dishes as a Solstice Day treat (4 of these dishes will be prepared in front of you, with fine-tuned, kitchen choreography)! You can sit and watch or participate, as you wish. Then we will all indulge in an extravaganza of tastes as we eat our way through 4 continents!

Book by adding your EMAIL to the booking sheet. We will contact you soon for payment of $60.

Shortest Day Longest Afternoon Tea

 

Back home. Business as usual. March newsletter.

What a fabulous trip I have had and what stories I have to tell. In my newsletters and on this website I will tell you about my food adventures in San Francisco. The first of these is in my latest newsletter which you can read here.
Open as usual
My home shop will be open as usual this week and beyond. I will be at every Cygnet Market too.I am as passionate as ever about bringing you the very best in organic, Australian wholefoods and ingredients along with the know-how to help you have a healthy life and to bring your garden to your table.A special thank you to my wonderful house sitters, Julia and Charles, who served many of you in my home shop while I was away. Thanks to them providing me with a stocktake, I was able to get to and order all the products to restock the GaSP shelves, while I was still in San Francisco, and have them arrive a few days after my return! Autumn 2016 Workshops
I will be having plenty of sourdough workshops and gardening workshops + the odd fermenting and sprouting workshop through 2016. Hugh may be doing more workshops too. You will read about all our workshops here in the newsletters so please take a moment to read them so you don’t miss out!!

APRIL sourdough and cultured butter workshop dates and registration here. You must put your EMAIL address, NOT your name, even if I know you, so I can contact you as a group.

San Francisco Sourdough Starter
The air in San Francisco contains a variety of bacteria which has made sourdough bread famous there; for its flavour and texture. It is called Lactobacillus sanfranciscensis. The story of how I got some starter from the most famous of all San Franciscan bakeries, Tartine, is in the newsletter here .

Also, read part one of my travel snippits about food, famous eateries and unexpected delights.

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Home shop open times are on the photo at the top of the newsletter.
Garden Shed and Pantry website
E: gasp4winns@gmail.com

Ghee vs Coconut oil and Sept 21st at the Cygnet Market

Ghee vs Coconut Oil

There is a worldwide craze for coconut oil especially for use in hot cooking, such as stir frying. For several reasons I recommend using ghee instead.

I now have Pepe Saya’s ghee, from NSW 

We all want to do what is right for our body and for our family’s’ health. As people learn more about the effects of high heat on cooking oils, they naturally seek better alternatives and the coconut oil craze has actually caused a world shortage!

Introductory Offer

$7.50

I only have 10 jars, so be quick!

Ghee has been used for thousands of years in India and neighbouring countries where cows are plentiful. Ayurvedic cooking has always recommended ghee for its high nutritional content, very high smoke point, ease of use even for lactose intolerant people and its beautiful flavour. Not requiring refrigeration is another benefit.

Pepe's ghee

From the Pepe Saya website….Ghee, is clarified butter, which has been simmered until the milk solids separate, it is then caramelised over a low heat, the liquid gold which remains is passed through a muslin cloth to remove any impurities, bottled and there you have it, Ghee glorious Ghee.

Ghee is a favourite of those with intolerances to lactose or casein as it contains less than 1% of either of those potentially inflammatory substances, it has numerous holistic applications, can be stored without refrigeration for long periods of time, and is excellent for cooking with its high smoke point of 230c.

Pepe Saya Ghee is derived from our unsalted cultured butter, of course, and the finished product produces an extra special nutty flavour.

AND it is made in Australia, so it is also good for lower food miles, for Australian farmers and businesses and reducing the carbon footprint our government refuses to acknowledge!

Pepe Saya was on Landline recently, under the heading “Australia’s Best Butter”
Check it out!

Left handed gardeners

The razor hoe I sell, which is made in England and is a superb quality little hand tool, is now available for left handers. What a great gift idea for gardeners!

Time to Sow Summer Veg

My seed racks are bursting with new season’s seeds for your garden. I have one remaining heated cable to ensure germination. Ask me about it at the market.

Many people have asked me for bean seeds and now I have them. Although I would not sow them in Cygnet yet, where there is still a chance of frost, it is a good idea to get your favourites while you can!

pig-cover

Australian Permaculture Magazine Only at GaSP $9.50 Absolutley lovely!

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 GaSP home shop opening times:

 Thursday afternoons 2pm – 6pm

+ Friday mornings 9am – 12 noon
+ by request 

4 Winns Rd., Cygnet
By request means that you are welcome to ring me or send me an email to arrange an alternative time to suit you.

Australian Spices

From The Pantry side of my business I want to stock your pantry with the purest products available; free from chemicals, low in food miles and direct from farmers and makers. This is how I choose to eat and I cannot sell anything that compromises this philosophy.

I have been able to source various Australian spices from small businesses specialising in growing and / or distributing these bushfoods and I can stock your pantry with fresh spices at affordable prices.

lm leaves 2

Lemon Myrtle

Lemon myrtle is one of the well known bushfood flavours and is sometimes referred to as the “Queen of the lemon herbs”. The leaf is often used as dried flakes, or in the form of an encapsulated flavour essence for enhanced shelf-life. It has a range of uses, such as lemon myrtle flakes in shortbread; flavouring in pasta; whole leaf with baked fish; infused in macadamia or vegetable oils; and made into tea, including tea blends. It can also be used as a lemon flavour replacement in milk-based foods, such as cheesecake, lemon flavoured ice-cream and sorbet without the curdling problem associated with lemon fruit acidity.

lm in a bowl

The leaves of the Lemon Myrtle when crushed or infused exhibit an exquisite flavour and aroma not unlike lemon, limes and lemon grass. Creative chefs are using it in stunning ways across their repertoires from entrees to deserts. Lemon Myrtle has a natural affinity with seafood, chicken dishes, pork, Thai curries. Also superb in cakes, ice cream, pasta and soups. Makes a freshing calming tea. The lemon myrtle is a winner.

Tasmanian Pepper Berry

Tasmanian Mountain Pepper Berries can be used as a direct substitute for traditional Pepper in savouries,

Tas Pepperberry

Tas Pepperberry

pastas, bread, soups, curries, cheeses (particularly goat – marinated Fetta), egg dishes AND sprinkled over sweets like chocolate and fudge, in cream and ice-cream and on top of frothy hot chocolate or cappuccino for a unique spicy peppermint flavour.

The flavors emerge in all types of infusions; aioli, sauces, honey, cocktails, and vinegarettes; along with a bit of a pink/purple hue. It can be used in place of black pepper in all the usual ways, but with a very light hand. You can also try them in soups and stews or sprinkled on your favorite cut of meat.

Salt Bush

saltbush leaves

saltbush leaves

The Salt Bush leaves are picked fresh, and then dehydrated to capture the salty herb flavour then ground, ready for you to use. The salty flavour, with delicate herb tones, enhances quiches and other egg dishes, breads, scones, dampers and pastries as well as soups.  Salt Bush is high in Protein (28%). This makes it an ideal ingredient for Vegetarians and Vegans.

Get these and other fabulous fresh spices from the Cygnet Market or at the Garden Shed and Pantry.