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> Granite Belt Berries |
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611 Granite Belt Dr, Cottonvale
Ph: 07 4685 2218 E: marian@granitebeltberries.com.au
Visit the farm for fresh picked strawberries, raspberries and blueberries. Try our fresh made fruit ice cream and home made jams. Open 7 Days 8am to 5pm
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> Geoff Metcalf's Recipe Book |
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Hello……Welcome to my recipe book. The Granite Belt is brimming with wonderful produce which makes it very easy to find inspiration.
I trust you will enjoy this recipe and look forward to sharing many more, all inspired by the bounties found on the Granite Belt.
Leeks, although related to the onion, have a far sweeter and more refined flavour. They blend unobtrusively with other vegetables in a casserole or are delicious simply braised and served with a cream sauce. They contrast beautifully with salty or piquant flavours as with the olives in this recipe. Not quite pizza, not quite quiche, this savoury tart recipe is perfect for a spring lunch served with a fresh garden salad. The pastry is crisp yet robust and will transport well making it perfect picnic fare……Enjoy! .
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> Geoff Metcalf
Geoff is passionate about using fresh quality products in his dishes and was inspired to use local vine or tree ripened products in his range of relishes and preserves - New England Larder - on sale at the Stanthorpe Information Centre.
Born and raised on a farm in Gatton, west of Brisbane, food from the paddock to the plate was the norm. A small glimpse into Geoff’s past includes studies at Cordon Bleu in London in 1989 and then Italy where he studied with Giuliano Bugialli in Florence. On his return to Australia Geoff studied an advanced certificate in cakes, tortes, gateau and chocolate making at the College of Tourism and Hospitality in Brisbane and subsequently worked at the then fashionable 29 High Street as pastry chef. For more information on Geoff’s products and ventures go to…
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> Mushroom & Rocket Soup |
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“With just a few simple ingredients you can make this delicious, velvety and nutritious soup. I have used field mushroom cups for this recipe but there is no reason why you can’t use a combination of varieties. Rocket, mostly used as a salad herb, lends a peppery complexity and can be substituted for watercress when available. This luscious soup takes no time to prepare and is good for you….Enjoy!”
What you will need…
40 g Butter
1 Small Onion, Diced
500 g Mushrooms, Chopped
40 g Plain flour
100 g Rocket, salt and pepper to taste
Preparation…
• Melt butter in a large saucepan over medium flame
and sauté onion till transparent.
• Add mushrooms and cook until liquid has evaporated.
• Stir in flour and cook for 2 mins.
• Remove from heat and stir in hot stock a little
at a time then return to flame and bring to the boil.
• Simmer for 5 mins approx.
• Remove from heat and stir in rocket.
• Process in blender or processor
and return to the saucepan.
• Taste for seasoning and heat without boiling.
• Serve with a swirl of cream and crusty bread.
• Serves 4 |
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