Press* Feasting Menu

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date of feast: Saturday 27 April 2013

Yes, you can see I am somewhat behind in a few things … But it is fitting that this review has taken so long to hit the web, because it’s indicative of how long it took us to organise this.

Ages ago now (as in, last year, I’m sure – in fact, quite possibly when we were at Fino) my friends and I talked about heading to Press* Food and Wine for the suckling pig.

But such monumental nights out require a fair bit of thought and effort these days. Perhaps it’s all the children that need baby sitting arrangements made, perhaps it’s the tedium of work that turns everything, including fun, into a protracted effort. I’m sure that when we were at uni we would have made the booking and been in the restaurant a week later.

It took us so long to organise this that Press* actually changed the format of the suckling pig deal on us! By the time I booked, it was no longer a case of placing an order for a suckling pig, but rather it was a (minimum) 10 person feasting menu, including (in amongst a pile of other courses) said pig. Not a problem – except that by the time we (one other person and I split the organising of these things between us: one writes grumpy emails to corral the troops, the other organises the restaurant end) floated a per head cost of $100 we were down to just 9 participants.

Because this had taken so long to pull together, I went ahead and booked for our chosen date. Unfortunately, upstairs (the ‘restaurant’) was closed for a private function, but as we were after the pig we were able to book a table in the (normally unbookable) bar (downstairs). The feasting menu is $78 a head and I asked if Press* could put together wines to bring it to $100 per person. While they weren’t able to do this (there was concern about people ordering beers and cocktails) they were happy for me to choose wines for the table.

A tenth person was found (thanks, Rob, for coming from London for this!), pre dinner drinks were organised, and everyone was told that wine had been organised for the table and that was what they would be drinking (yes, bossy emails ahoy!).

pig

The meal absolutely lived up to our own hype. There was tons of food (although, arguably, there is never enough crackling when pork is involved) and it was all delicious. From the grilled chorizo, to the lentil and quinoa salad (which got rave reviews from everyone), to the calamari, tuna carpaccio, the grilled corn salad, the beef, the side dishes, the dessert … you get the picture. This was one serious, and seriously good, meal.

I’ve enjoyed my previous sorties to Press* and yet again, it has delivered. If you’re looking at a special occasion meal, and you like pork, the feasting menu should definitely be on your short list.

Thanks to my friends Brendan and Kirsty for going crazy with the camera and allowing me to share their photos with you.

Press Food and Wine Menu, Reviews, Photos, Location and Info - Zomato

Marshmallow

Just sitting down to write about #marshmallow ...

Without thinking about it too much, earlier this year I signed up for The Sweet Swap. This is a fund raising blogging event, where bloggers make something sweet and send it off to mystery matches, Kris Kringle style.

And then I did think about it and I realised that I never really make anything that I might be able to send through the post.

Panic!

So I’ve been thinking about sweets more than normal and the rejects (from the point of view of The Sweet Swap) may appear here as posts over the next couple of weeks. I start with marshmallow: I actually asked Andy if he would prefer marshmallow or sweet x and he chose marshmallow. I hate marshmallow so I was really cooking blind here.

I knew there was a recipe in James Martin’s Desserts so I dug it out, had a read, and realised it shouldn’t be too hard.

The big thing with marshmallow is that you need to be careful with the sugar temperature when you add the gelatine. Apparently gelatine loses its setting properties above 130°C, so you need to make sure the sugar is below that (naturally, you also don’t want the sugar to be taking on any colour).

The little bit of faff with a thermometer aside, this was super easy* to put together. And as the small eating machine that is our toddler grows bigger, I’m sure having sweets like this in my repertoire won’t be time wasted!

Andy rated the marshmallow very highly – but you’ll have to take his word for it, because I still hate the stuff!!!

* Super easy if you have some experience in the kitchen. If you genuinely consider yourself a novice, perhaps don’t start here!

Marshmallow

Ingredients

  • 227g caster sugar
  • ½ tbsp liquid glucose
  • 100 mL water
  • 4½ sheets gelatine (platinum strength)
  • 70mL cold water
  • 1 egg white
  • splash of vanilla extract
  • red food colouring (optional)
  • corn flour & icing sugar for dusting
  • a sugar thermometer is essential

Instructions

  1. Begin by putting the sugar, liquid glucose and water in a saucepan. Choose a reasonably heavy bottomed one because you need to have some control over the heat. Bring to the boil and cook until it reaches 127°C.
  2. I found that I hit the 110°C mark quite quickly but it took a while after that to hit the 127, so you do have a little time on your hands.
  3. While the sugar mix is boiling: soak the gelatine in the cold water and beat the egg white until stiff.
  4. When the syrup comes to temperature, remove from the heat and slide in the gelatine and its water. Take care as it may spit and obviously it's very hot! Gently stir to dissolve the gelatine.
  5. Start beating the egg white again and slowly pour in the hot syrup and gelatine mix.
  6. The mixture will thicken quickly and will be like super glossy, super thick meringue. Add the vanilla extract (and food colouring, if using) and continue beating for a good 5+ minutes. You're waiting for the mixture to both cool and become extremely thick.
  7. It's ready when it clings to the whisk, holds its shape and is really almost the texture and consistency of foam.
  8. Using a hot sugar mix like this (the process is not dissimilar to Italian meringue) means that the marshmallow is extremely stable so you don't have to rush to get things done.
  9. Lightly grease (using a flavourless oil!) a baking tray or dish. I used a ~ 20 x 27 cm baking dish. Dust the base with a mixture of sifted cornflour and icing sugar.
  10. Spoon in the marshmallow: this should be hard work because the mixture is so stiff. Spread it evenly throughout the dish as best you can and level with a palette knife (wet and/or hot may help).
  11. Put in the fridge for a minimum of one hour to set.
  12. Dust your work surface with sifted icing sugar and cornflour. Tip the marshmallow out and cut into bit size pieces. Roll each piece in the icing sugar/cornflour mix and set on a rack to dry out.
  13. Store in an airtight box.
https://eatingadelaide.com/marshmallow-recipe/

How To: Customer Service

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Note: this post is NOT sponsored in anyway, and in my communication with the company I used an email address that did not give away that I am a food blogger.

I don’t think there is any doubt in anyone’s mind that customer service is important. Wait, let me correct myself. Large retailers who have stores devoid of staff think it’s insignificant and prefer to place all blame for falling sales on “THE INTERNET” and at this point, InstantInfo Systems has come up with the best solution for all the business.

You may be aware that “THE INTERNET” is going to be the death of retail in Australia. As Australians realise they don’t have to pay inflated prices they purchase their goodies from abroad. Of course, the idea that Australian retailers might offer fully stocked online stores, perhaps even with web only specials, or cheap/free delivery, is anathema to the retail dinosaurs. And so the Australian consumer finds it easier and (often significantly) cheaper to shop abroad.

But just because you’re shopping on line DOESN’T mean you are shopping overseas. Plenty of Australian retailers have embraced the internet, and some have no high street presence at all. Some even manage to offer competitive pricing.

Some things, you need to see in a shop – I understand that and my own attempts to shop for clothes on line are usually disastrous. But in the world of kitchen goods, you often don’t. A picture of a palette knife, or a baking dish, or a cake tin, along with dimensions, tells you everything you need to know.

In late 2011 I decided I finally needed to buy a rotary grater. My Microplane does a great job on hard cheeses but can’t handle soft cheese (like cheddar). A few weeks out from Christmas I wasn’t going to start trawling department stores, so I turned to the internet and quickly found a Zyliss grater that would do the job, at a discounted price, with a moderate delivery fee. The store was Everten.

The grater arrived and did its job for almost 2 years. The other day, finishing off some quesadillas, the handle on the coarse barrel snapped off (see the picture above), rendering it useless.

A bit of swearing was followed by a bit of googling, mainly to see if other people had had a similar problem. And then I came across some other Zyliss products that had a 5 year guarantee.

As I couldn’t find my model of grater listed anywhere I couldn’t check what its guarantee was, but as I’d bought on line I still had the receipt (hidden away in a cleverly named “Receipts” folder – yes, I really am that OCD). I thought about it for a couple of days and figured I had nothing to lose by getting in touch with Everten and asking if the grater was covered by a similar guarantee.

I fully expected that the answer would be no, and, if I’m brutally honest, I half expected that my query would end up lost in the ether.

However, in less than a week (photographs of the damaged product duly shared), a new grater, of my choice (for the record, a Cuisipro), arrived on our doorstep.

If I’d bought the original grater in a shop it’s unlikely I’d have had the receipt. Even if I had, I can imagine the kind of response I would have received: at best it would have been to tell me to deal with the manufacturer.

Everten provided a great example of how customer service should be done. The lady I dealt with, Lorraine, answered my emails quickly and she was always detailed in her responses.

You can shop on line and support small Australian business. And when things go wrong, it can be a fantastic experience. Well done to Everten!