Wednesday, 27 August 2014

Art in the Sticks
 
Annual art exhibition on the Macdonald family property 'Cluain' - October Long Weekend
27th August
 
The Exhibition is on a narrow and steep path of approach. The elements that give the exhibition its pulse are throbbingly close.
The 'Sunday Long Lunch' in the Shearing Shed is amping up in fare and numbers this year, so the preparation is exciting and involved.  
Simon and I have the surface ripened Jersey Brie cheeses growing their fury coats before their wrap. 
 
I helped Hamish Macdonald himself recently with a stock move on 'Cluain' where I cast eyes on the delicious beast for the feast, roaming and grazing on second stage perennial pasture, very healthily.
Flyers are proceeding past the proof stage and printing within the week.
A little warmth is urging the veg growth.
Hamish is painting.
We are darn excited and we hope you are too!

Tuesday, 26 August 2014

Carbon Dioxide & Coffee 
 Is it an undesirable carbonation
July 2014
 
Contention:
Which method of storage benefits medium roast coffee, given that their maximal consumable age is of 23 days?
This experiment is to validate that coffee is not undesirable when at its maximal age for consumption given storage is suitable, as decided by the team at De Groot Coffee Co.
Does CO2 reabsorption within a sealed, valve-less environment speed up the staling process once the bucket is open, or taint the coffee? (for this length of time specified)
Does coffee stored in a one way valved package taste superior to the alternate methods considered? For all the bloody obvious reasons...
Does a completely open vessel, where CO2 and O2 can diffuse on an unrestrained concentration gradient, reach an undesirable staleness by the 23 days?
Does allowing 72 hours post roast, degas time in an open environment before sealing airtight the bucket, create a better environment for the coffee, as major CO2 has transpired, perhaps reducing the reabsorption of CO2 over the next 21 day period?
The Subjects
Tasting each of the following samples at 23 days of storage to assess the quality of the cup and how it reflects its storage environment.
 S1 = Airtight container, (no valve)
S2 = Non airtight container, lid slightly ajar for entire period
S3 = Open container
S4 = control (age controlled) non aged beans in Airtight container (1 week)
S5 = 1 way Valved bag
S6 = Airtight container packed 5 days post roasting, allowing time to degas before sealing.
Hypothesis:
S1 Airtight will best perform. The inability for O2 to penetrate the bean being the advantage. However, S1 could be prone to staling faster than others as the high CO2 levels within the bean play havoc.
S5 Valved and S2 Non airight I expect quite similar results for the length of such an exercise. S5 Valved losing more CO2 than S1 Airtight, but for the length of experiment, I doubt any taste influence will be detrimentally detectable. S3 Open will be a palatable experience, but perhaps a notch below what I expect from S2 Non airtight. S3 being such a small mass in a very large breathing volume.

Results: Cupped
Cup 1 = S5 Valved bag. Poor results after Break. Flat.
Cup 2 = S3 Open container. Similar to S5. Flat all the way through however.
Cup 3 = S4 Control RD 30/7. As predicted, most outstanding on the table.
Cup 4 = S1 Airtight. Very surprising how this coffee held the field in wet & dry aromas for intensity. Notes revealing 'stock like' & 'meaty'. Terrible on second & third passes as the liquid cooled. Least desirable on the table.
Cup 5 = S2 Lid Ajar container. Third preferred coffee. Lovely, full break & cupped with lovely acidity.
Cup 6 = S6 Airtight (5 days breathing before sealing) container. Winning coffee after the predicted sample S4 Control. Aromatics not particularly strong, however balanced. A stable cup throughout the cupping.
Espresso Machine:
Putting the winning S2 Lid Ajar & S6 Airtight (5 days breathing before sealing) of the aged candidates through the espresso machine.
The winning coffee S6 Airtight (5 days breathing before sealing) took the gold in the espresso by far. Most notably the results of the cupping shone here, where we needed them to as the espresso machine is where truth is revealed for the majority of our coffee drinkers. The aromatics and crema of S6 Airtight (5 days breathing before sealing) in comparison to S2 Lid Ajar were astonishingly representative of a healthy espresso bean behaviour alongside a stale bean. The salty, sweet, viscous espresso of the winning S6 Airtight (5 days breathing before sealing) and its nutty, full, balanced body with milk. Wonderful surprise. S2 Lid Ajar however finished short, sharp and terrible. Deceiving in that this coffee did cup relatively well and performed competitively alongside its rival winner on the Cupping table. The intensity of the extraction of espresso puts the beans through a very scrutinizing procession, clarifying further what was revealed on the table initially.  
S6 Airtight (5 days breathing before sealing) & S2 Lid Ajar subjects demonstrated that the breathing element to coffee is imperative.  BEST & SECOND BEST coffees respectively.
S1 Airtight completely defied my prediction of being quite palatable. Completely overly exposed to the exhaling CO2 of the bean. O2 attack not even playing a role in the staling process as to its inability to penetrate the bean. SECOND WORST CUP
S3 Open opposing representation of excessive CO2 exposure, also demonstrating that the abundant room for CO2 exhalation proved useless; increasing the O2 exposure, causing the rapid staling. WORST CUP
S5 Valved as the S3 Open cup, with a hint of vibrancy in acidity (nothing to get excited about) ran equally WORST CUP
S4 Control (Roast age 5 days) of course WON and blew our minds. However the control is shunned for the results section as she is a show off, not meeting the requirements of the Experiment!
Conclusion:
CO2 is the worst enemy for coffee stored for a 23 day period. Stability in the cup is achieved for this aged bean when the environment allows for EXHALATION of the Co2 and limited supply of O2. The winning result of the experiment S6 Airtight (5 days breathing before sealing) demonstrates that the DEGASSING period for coffee before an AIRTIGHT seal for the remainder of the stored life, will produce better cup quality over all.

Tuesday, 22 July 2014

Part of the Pools
June 2014

Reluctancy stuck to the soles of Hornwomans shoes and staff as she, Goatman and Edie the Kid commenced their unmarked trail to the Blinman Pools.
The trail had never been trod by human weight in their opinion. The goat tracks and a compass pointing south spoke of the Pools and that that is the path they should take.

 
The steep, shaled terrain kept her reluctancy acute for several hundred meters of traversing - concocting images of ankles at wrong angles, car keys lost in the vast surrounds and a big, blank read of No Service for phone reception to match.
Goatman found his staff first with thanks to Hornwoman's keener eye. With the presence of our first mascot by our ambling footed sides, the reluctancy and reliance on the compass began to slip.
Goatwoman relaxed into the path ahead. The vehicle road gone. A goat track curving west around the chest of the first of many creases.
A weightless silence filled the space between the three and the chitter of tumbling rock beneath the feet of ground dwelling wildlife. The silence but for their sound and the circulating winged sky life was delicate. Two human figures and a canine had joined the threadwork of the mysteriouus surrounds for an afternoon.
Pausing to gasp in admiration on countless occasion, at seemingly simple, intricate detail of a beautiful uninterrupted space.

 
Goatman, in an exhalation of epistomological thought: "Would you think that the animals marvel of the beauty of such a place as we do??"
Clothes fell to the dirt and sun danced into their eyes as the man and women were intoxicated by the discovery of the spectacular oasis and the feeling it aroused. The air pressed cool, ricocheting off the stone and prickles bit bald feet.
The clothes came off. The water pierced, fierce. Lungs retrieting as other body parts that came in two's did too. The clothes stayed off.
They jumped into the sky. Their decorum a reflection of the primitive landscape. Riddled with the desire to let go of what would be perhaps 'moonstruck' behaviour. That term representing quite what it is for the moment. The moon that week was as complete as the Goatman and Hornwoman behaviour.

 
Nothing to divide near and far, big and small, but the conditioned manner of human interpretation.

Friday, 4 July 2014

I walked through the city
8.30 pm 3rd July
 
The human anatomy of the neck and shoulders will
evolve to resemble the Homo Sapiens preceding us once more. We used to hunch to the ground to fossick for food & material. Reasons for the
future diminished pool of 'straight backed and erect' are for far more practical
consideration of course. Must be checking constantly that the phone, laptop, ipad, tablet, ipod isn't turning to food before our very goggly
eyes! 

Wednesday, 2 July 2014


De Groot Move
(Beginning in the Summer of 2014)
July 2014
 
The commencing week of the De Groot Coffee Roastery at Rocky and Mick's 'Factory 9', Port Elliot was the beginning of new beginnings. The weather committed to the 30's c. Trev committed to the Middleton surf report. Lunch breaks to the Port Elliot Bakery meant a drive by Knights Beach. Little room was left for coffee chatter as we played beans in the generous space the Roastery had found.
 
 
Let me not deny the truth of Trevor and my interest for all things of coffee descent. Instead of drawing breath between surf updates and the hypnosis of the wave, we accomodated what would have been mainstream dialogue at Espresso Royale with the addition of new enthusiasm.

 
Routine altered slightly from our one of Magill Rd life.
Trev hits the bitumen Tuesdays and Thursdays to deliver the coffee to customers, bringing back tales of the city for Wednesdays and Fridays in the factory. Roasting prevails Monday, Wednesday and Friday - the preliminary months on the little red roaster until the big, black, PROBAT spaceship could be launched. The machine is now a living dream, almost completing the scene of the factory space. Trev and Bernadette prepare the interior for its public view days ahead when the Roastery Cafe will find its feet for summer 2014.
 
 
I will now articulate some subtleties around my working day at Factory 9. The thirty minute morning drive where the sun begins to greet the rolling green of the Fleurieu, as my blinking eyes adjust, is a remedy for morning weariness. My stop at Peter and Steven's 'Six acre Grocer', Port Elliot fills our fridge with produce gathered by local gardeners. People willing to share their home grown fruit and vegetables.
The community sense felt around the Peninsula convinces me that I have many, many friends in the region!! Perhaps they don't know be by name, but it feels as they do, without saying so. Personable folk enjoying the lifestyle of the plentiful and spacious, below the city.
The De Groot Coffee Co new headquarters couldn't be in a finer niche. My niche out here feels about right too.

Sunday, 22 June 2014

Prairie - Meat muscling additions
May 2014
Third Prairie working adventure has passed. The transition of the hot days and mild evenings have dispersed for the Winter cool of the Flinders Ranges. The days are now temperate and the nights chilly and clear.
Simon muscled the Prairie's menu meat appeal somewhat further. Bringing back an old tradition of Kangaroo Tail Soup with vengeful vertebra of braised tail and Parmesan crouton. The Nomads are giggling with their thriftful paws around Kangaroo Tail shaped Pies. Men can't pass the 10 inch challenge of a Camel Sausage Roll with their pint of xxxx. The measure of 'how many inches he can do' won't die young.
Some delicate, pretty plates perfected for the after dark diners. Breaded two tooth hogget, goat cheese and saltbush smoked tomato tart is a tender, aged turn of the lamb cutlet, presenting with height, colour and a memorable smokiness.
 
 
Kangaroo, beetroot, pearl barley and chilli Pie with buttered peas and rivermint tatziki.
In the diffusing stream of North or South tyre hoofing adventurers, some blade driven, boot treading, camel guided visitors find the Prairie Hotel too. As did a parade of the new model Jeep Cherokees for three days for a 'drive in and drive out' five course luncheon to launch and test drive the youngest Jeep member. Where better to explore for 4wd and Australian culinary enlightenment.

Prairie Hotel Condiments put in the Jar
25th April
 
Prairie Hotel production of native plant and fruit based chutneys, sauces and cheese platter compliments have churned into another gear as the season of haste approaches rapidly.
Several of these jarred preserves have been a work in making for many years. The Quandong Jam and Bush Tomato Relish taking the reins in popularity.
 
The Quandong is a native peach of the ‘Sandalwood’ family, growing in the central and southern deserts of Australia. Its ability to tolerate drought, salt and harsh conditions of sand dunes and granite make the fruit a very impressive 'parasitic' candidate for Jam at the Prairie Hotel! The above environment is quite the reality of the Prairie and the surrounds.
 
   Fresh scones daily with whipped cream and Quandong Jam finds the Nomads nostrils mid morning and afternoon.
 
Sweet Lemon myrtle chilli Sauce is beautifully flavoursome and lifts the character of simple food combinations. The Lemon myrtle boasts the highest level of citral purity; higher than that of lemongrass. The leaves and flower are used in the culinary and healing worlds. A diverse, determined little plant!
   

At the Prairie, a salad dressed with this sauce of zing or a pyramid of wedges as vehicle, are ways you can sample the Sweet Lemon Myrtle Sauce with perhaps a glass of Bundaleer Rose.
 The Bush Tomato Chilli Jam gets all the Relish Lovers going. Its wild tomato character, born from a very ‘un-tomato’, eggplant related bush combined with a long simmer with onion, ginger and chilli accompanies the Prairie ‘Feral Antipasto Plate’. Cured kangaroo and pastrami, lemon aspin goat cheese, house made emu pate, Flinders Ranges olives and ciabatta. If you sample the chutney alongside these Outback delicacies at the Prairie, you are bound to find a jar with your name on it to take home.
Prairie Hotel preserve Range that provides one with a taste of native bush food with a stroke of gastronomy that you may take home. 

 

Saturday, 21 June 2014

Prairie - Parachilna
May 2014
Simon had discussed the idea of spending time in the Prairie Hotel kitchen on several occasions with Jane Fargher. Always ideas in passing as he made his way north then south for the Birdsville Races. The idea is now our fortnightly reality. The Prairie 'DIDO's'... Drive in and drive out.
   Approaching Easter, we stacked the 4WD with the necessities of our idea of downtime in Outback Parachilna. Sketch books, yoga mat, exercise weights, books, guitar, computer and Edie.
The bustle of activity awaiting us - that the Prairie stirs throughout the pleasant Autumn months made all these packed instruments for activity sit idol and untouched for the entirety of the ten days.
   What awaited us at the edge of the Northern Flinders Ranges was our commencement in generating a palatable taste of the Outback with the props of filthily spectacular sunsets, country character, art, the Ranges of reds and purples, warmth, stillness. Undisturbed surrounds. Only the generous company of the flies to remind you to always glance into your glass before your next swig.

Some Reflection
20th May 2014
The Murray in her northerly curves - motionless twilights and able and early galahs are memories of child hood and teenage years. The stillness of the Riverland and raging red rays of sun, the backdrop to silhouetted gums and fence line. Such impressions remained in memory and photograph for the next several years, where concrete, traffic light and too much sound prevailed. As the huge appeal of such memorable city things did lose its appeal, I found myself in the quaint and quiet seaside town of Robe - roasting coffee and working on my South Australian accent.   
   Robe ticked every box for four years, where my 22 years of age saw the turn of 26. I found some amateur writing and surfing feet and the owners of feet whom I have made life long ties with in the particularly small community of young people by the sea. I found a companion with pawed feet who appreciates the ocean, beaches and harmonic sound as I.
 
 
One more human male kind of companion became an intimate part of my existence somewhere there too. He has cemented some of my suspicions of living ingredients. I think we are doing a fine job at the recipe of just that together now.
 
    Curiosity killed that of the contentment I had with my night shift working with the beans by the sea in Robe. Particularly at the time of departure from my work at Mahalia Coffee, I was in search of neighbouring coffee roasting techniques and new inspiration in philosophy and routine with the crafting the bean. That which I could not find for quite some time.
The work and leisure in between, in a turn of times was one of such memory and experience, I often wish to rewind the tape to perform the six months perhaps once more. Working behind the coffee machine at the Robe Providore with Anthony and Evelyn proved to be reminiscent of my commencing working days in Robe. Pumping out pounds of ‘Willy’ lattes and devouring Anthonys Cinnamon Scrolls helped the jean girth in never feeling flaccid.
 Evenings in the musty, creaky floored booths of the Caledonian Inn – Robe, kept the night owl in me happy – bringing to the mouths of many the plethora of Limestone Coast, Coonawarra and Mt Benson, working alongside Simon Burr as the wonderful Chef he is, as his ‘floor’ partner in far from crime. Making cheese there, to cellar in the furry feeling, damp cellar beneath the hotel. Precision and patience that would be tasted months later.

 
The call I had anticipated but could never have predicted found its way. The voice of a curly brunette, Bernadette Stack greeted me with a request to meet! Delighted, excited and relieved at once. The pleasure of meeting the De Groot Coffee Co team on Magill Rd Adelaide upon return was the start of what I had imagined would come my way. I started the following week in a small and ethically considerate Coffee Roastery and haven’t glanced back.
For a number of months Simon and I made the drive along the addictively pungent Coorong from Robe to Stepney, weekly. I continued tamping out the ‘Willy’s’ at the Robe Providore each weekend as Simon managed the Calledonian Inn over the road. Sundays, the leisurely drive back to the land of city noise was an enjoyable one, as we both eased into our city work week of pleasant difference. So different our lifestyles became as we gravitated to that, where I happily roasted the coffee bean once again and Simon worked for ‘South Australian Research & Development Institute’ from 9 til 5. (“Fantastic chef hours” he says). I felt closer to the café and restaurant culture I adore, markets and galleries and music I appreciated greatly for the time we were so near to such things. To sip a latte in a buzzing corner café and sketch or write and be anonymous was freedom from being known by most in a small town like Robe. As much as I miss the proximity and care I felt in Robe, the space of being anonymous for an independent sort like I has been a wonderful thing. 
‘De Groot Coffee Co’, Magill road days were over as the De Groot family desired the lifestlye of the coast. Port Elliot became the new residence for the Roastery in a factory space on Hill st.

 
With the change of location for work and the approaching need to move from Simons fathers house in Stepney, the maps were out and rentals the agenda. Simon had always desired to live in the Fleurieu Peninsula with her rolling hills, green growth, vines of wines and produce. The proximity to town and the coast to roast gave the area bright green lights of approval for both of us. East terrace, Strathalbyn we found.
That is where I am and how I come to be in a fortunate time and place, such as now.


Monday, 31 March 2014

Feasturing' the Seventh Fairway
15th February 2014
 
So a tall and handsome Groom Luke was to escort his bride Aylwen up the seventhth fairway, in his first ever set of wheels, a series one Landrover, complete with rust dints and retired curves. The Goolwa golf course appreciated the gesture, as did wedding guests from near and far. As they chugged across the drought acquainted green I had my moment of presence in the celebration, sighing and leaning admiringly with a little fuzzy feeling that wasn't the Bird in Hand sparkling Pinot Chardonnay.
  The soon to be wedded ones were spotted in work wear of tired garments, mere hours before the isle walk - pottering in and around the marque that could have swayed with their incredible creativity. Considerate name tags, honey pots, straw bales, worn pallets, wine barrels for bottled beverages... Lighting that turned the sun's sleeping hours into a carnival of glow for dance, intimacy, mystery and fun. 
Aylwen smiled calmly as her dedicated flower arranging friends and family did their best with sunflowers from the florest that were supposed to grow to be natives for their special day. Patience indeed.
 
 
The soon to be in black and off white persisted and created, as the weather gasped undesirable exhalations around umbrellas, marques and straw. The meandering down the isle at Basham's Beach, Middleton summoned them away from their masterpiece setting for a reception. A place where one's eyes could film in crackling shades of brown and grey with a harmonic clicking camera tempo and the distant whinny of horses and wedding bells.
 
 
  Simon Burr arrived with the impressiveness of his catering trailor transformer, fit with a wood fired oven, electrical and water cables and the knack to be able to unfold in challenging function locations to perform as a commercial kitchen. Staff to assist the preparation and service of the wedding feast of the evening tiered into the kitchen marque to lend knives, hands and muscle to develop the canapas, two course and buffet dessert for 150 people. Porcini, parsley and parmesan Arrancini, prosciutto rolled king prawns, rustic chorizo, bean and thyme stew, pesto stuffed button mushroom, lamb kofta, falafel eggplant, flat bread with 'Oasis EVOO' of 13' that Simon was able to assist harvest and pressing. Lots of grazing fare for gradual injections of energy for the many that worked that dance floor like it was its last.
 The man of recycling, wonderful wood work, path mowing and guarding the venue is Kallan. Aylwen's Father sculpted a path for walking, later staggering, lined with garden lights at foot height. The arriving party smiled there way onto the converted golf green to greet champaign and a selection of beer for champions - Vale Ale, Squires and Boags among them.
    The spectacularly stark white of the marque, canapas plates and waitress blouses danced behind gradually brimming flutes of bubbles, amber bottles of yeasty goodness and eyes alight with delight for the loved one's day of fusion. The euphoria on the seventh fairway, stemming from the celebration of Luke and Aylwen finding each other in the world of warmth and hazy noise. A day of a contagious nature. Tears swelling in fellow humans, even strangers of the Bride and Groom.
   Functions of food, wine, flare and setting can be notorious for drama. As variables out of balance don't work to create harmony and pleasure in the event. An Aylwen and Luke kind of drama notorious gathering is the exception of such a rule. With their loved ones around them adding a feather of faith in the love of people - a wonderful patience and appreciation is born. I couldn't have picked a guest vexed with the ambiance on that seventh fairway of the evening, Saturday the 15th of February 2014.   
   Pleasurable food for pleasurable people on a pleasurable South Australian Peninsula.