Blog — Page 227 of 281

Man cannot live by bread along – he must have peanut butter, or, as the wise philosopher Sylvester Gardenzio “Rimbaud” Stallone once proclaimed: “If you try to change the taste of peanut butter, you’re in trouble.”

Even the Methuselah of and elder of rock music, i.e. Iggy Pop, wondered after an incident at one of his incarnations, why anyone would not bring a jar of peanut butter to a concert.

Those quotes are of course out of context but I like the fact that people that emitted them.

I do have a not very subtle preference for peanut butter.

Fair dinkum.

Peanut butter – there is a growing number of variations and people tend to have strong opinions on it, myself not excluded.

For some it is a staple.

For others a treat.

Basically, peanut butter =  a derivation based on ground dry roasted peanuts.

So far, so good.

We all know the staples, i.e.  sandwiches (notably the peanut butter and jelly sandwich), but what is more interesting is that it is used in other variations, such as the excellent Reese's Peanut Butter Cups (made of chocolate-coated peanut butter), which are popular with Charles Milles Manson, candy bars (e.g., Snickers), which I have never been a big fan of,  and peanut-flavoured granola bars.

The two mainstream types you would be familiar with are crunchy (or “chunky” with ground peanut fragments thrown in the mix for good measure to add texture) and smooth.

The peanuts in smooth peanut butter are ground uniformly, creating a creamy texture.

So far for the theory and very basics.

Still with me, sisters and brethren?

Let me take you by your paw and guide you through some of my preferred Australian brands when it comes to the brown goodness:

Australia’s Mayver’s a small Australian family company, offers a range of different taste options based on home-grown Australian peanuts sourced from plantations around Kingaroy, Queensland and other locally sourced ingredients:

The basic one is Mayver’s new Pure-State Original Super Spread. A natural, solid sugar-free nut butter made from just Chia, Sesame, Almond and nuts that have simply been crushed, blended and bottled. No added oil, salt or sugar. It is deliciously crunchy and high in protein (20g per 100g) but filled with happy amino- and omega-3 acids.

My favourite Mayver’s variant is the dark roasted one as well as the Organic Crunchy variety with its bold, rich flavours and no other ingredients than Australian peanut and a pinch of sea-salt for a bit of zing, hence low in salt and saturated fat and high in niacin, the stuff that combats depression and age-related cognitive disease.

Good stuff.

Their Cacao Super Spread has absolutely no added sugar and is naturally sweetened with dates. Sounds good on paper yet I prefer the aforementioned basic flavours.

Enter Jackson 5’s “ABC” - Mayver’s Almond, Brazil & Cashew fits the acronym and makes for a nice change and a slight derivation from their peanut butter focus and hits the spot for me, as the nuts mélange adds a distinct flavour of its own.

There is something to be said for Australia’s polyunsaturated and resveratrol laden hi-oleic nuts with their vaguely metallic aftertaste, which do not seem to oxidize compared to other varieties and hence do not go rancid.

Freshly roasted and lovingly squashed in sunny Nelson, NZ, these nuts are what Pic’s is working with, with the only other ingredient being sea salt or alternative options without it.

Pic’s crunchy variety is a favourite of mine. It is not like other crunchies, which tend to be smooth peanut butter with lumps: Au contraire, it is a mouth filling textural adventure comprised of thousands of peanut pieces, from the size of the finest grains of sand to bits as big as a grain of rice.

It will give your tonsils a playful tickle on the way down.

That part about tickling sounds good, doesn’t it?

Trust me, it is.

To counter the misconception that there is “A” proper way of eating peanut butter, Pic’s has developed the world’s first Peanut Butter Slug. The Slug is pure peanut butter, ground smooth, lightly salted and squashed into a foil tube, containing 30g.

It is the thing to have on the go, all ready to eat, full of protein and free of gluten, dairy and sugar and just about everything except peanuts.

Ka-boom!

Robustly packaged in a sensuous peanut butter resistant foil tube, slugs fit snugly into the pocket of your spandex pants or your terribly oversized, saggy camouflage excuses for slacks.

Pic’s also offers Cold Pressed Extra Virgin Peanut Oil, also made of Kingaroy nuts, whose light nutty flavour of the peanut oil makes it great in salad dressings, dips and marinades giving food a clean flavour.

Another one of Pic's emissions is Cashew Butter.

The cashew is a peculiar nut. It grows wild in steamy tropical jungles, dangling from the bottom of a fruit, encased in a nasty toxic shell that is used for making drain cleaners and the like. It roasts and squashes relatively easily and produces a softly textured butter with a slightly sweet flavour. Category “yum +”.

We had a chance to catch up with Pic at the recent Taste of Sydney event, where his booth was one of our favourite exhibitors: 

The fact that everything from the labeling to the way the jars are created (including hidden messages) provide a source of both information and amusement does not hurt either. Attention to detail is the name of the game and one does not come too often across such a coherent product and brand.

Let’s head over to Santos Organics – an entity with an ethical mission and committed to a sustainable business practice:

Santos Organics is a local community owned enterprise with over ninety unit holders who share an interest in providing best quality organic, natural and GM-Free food with excellent, friendly customer service as well.

The Santos Organics’ Mission is to serve the community by:

• Providing the highest quality organic food and sustainable products and services
• Fostering ethical and healthy choices 
• Promoting awareness and conscious living 
• Investing in and encouraging actions that benefit our community and environment 
• From humble beginnings, starting off selling bulk foods in the back of a panel van, Santos has organically grown into being a landmark in the Byron Shire, in the Northern Rivers region of New South Wales, with shops in Byron Bay and Mullumbimby.

Over the last thirty years their focus has grown, in light of working towards an environmentally and ethically sustainable world, to ensure that all produce is organic and fair trade.

The name Santos comes from the Vedic word, Santosh, meaning “Life-force.” In Spanish the name Santos also means ‘Saint’. As this was hard to pronounce for some, the ‘h’ was dropped off, making the name Santos.

Got it?

Starting with such a noble vision in their original name, they produce some of the best and purest peanut butter available on terra australis:

Their Organic Peanut Butter is 100% peanuts.

Nothing added.

Howzzat?

It is made by Santos using a Durst Peanut Butter Mill.

Peanuts go in.

Crushing ensues.

They emerge ready to be spread on your bread of choice.

Taking purity to a new level.

Proteco Oils is an Australian company based in Kingaroy Queensland that are the leading specialist manufacturers of high quality cold pressed oils, using fresh Australian grown produce, who have been established for over 30 years.

Although Proteco's operations have been ongoing for several decades, the new processing plants has elevated Proteco's status to one of the most advanced specialty processors in the world.

Their advanced extraction and filtration technology provides cold pressed nutritional oils and they do not employ chemical or solvent extraction processes, ensuring the aroma, flavour and nutritional characteristics of their raw materials are preserved.

Their range of peanut butter products are pure and natural with no salt, sugar or added fat, made from freshly roasted Australian grown Kingaroy peanuts.

In terms of flavour variety, Proteco and its emissions take the cake.

While some variations might sound gimmicky, the flavours are well calibrated and unveil themselves in layers, making the consumption a sensual experience.

Sounds sexual? It borderline is.

Peep these variations:

Chocolate and sea salt

Honey, cinnamon and peanut butter

Smoky chilli and paprika peanut butter

Honey infused peanut butter

Not that their basic “Smooth and crunchy” flavour is nothing to write home about, but the above mentioned variations stopped me in my tracks.

They are well-measured treats built on layers of flavours that not only rely on the obvious ingredients, but interact with one another and thereby creating subtle nuances that make eating them a multisensory experience.

Trust me – you want to try it for yourself.

Stay tuned for the second installment of this series.

Oceania Burger Special

Ah, the humble burger – a product loved by Popeye’s sidekick J. Wellington Wimpy that came about to meet the culinary needs of a society rapidly changing due to industrialization, the emergence of the working and middle classes as well as the demand for mass-produced, affordable food that could be consumed on the go outside of the confines of your home.

The stripped down version with beef and bread is fabled to have been invented in North America, before it became a globalized culinary icon and was prepared with the typically characteristic trimming, i.e. lettuce onions and sliced pickles, that we know today.

The burger pervades modern culture and its global expansion provides economic points of comparison like the big Mac Index, by which one can compare the purchasing power of different countries wherever the Golden Arches are situated and wherever Ronald McDonalds finds a bench to sit on.

Many a variant of the hamburger has been created over the years, including the modern one of so-called gourmet burgers with luxury ingredients prepared by proper chefs.

Its nutritional values have been widely and controversially discussed and healthier, i.e. reduced calories and vegetarian / vegan options, have been introduced.

Since everyone is familiar with the staples of global burger chains, I would like to induct you to some that are specific and recommendable in Oceania – and yes, for the record, Burger King is called Hungry Jacks in Australia due to the fact that Burger King was already trademarked by a takeaway food shop in Adelaide.

Let’s start our journey.

Moo Burger

Aight, moving on. Moo Gourmet Burger is what you want to try. Based on the concept and the family heritage of a milk bar empire, hence the “MOO”, Moo Gourmet Burgers reintroduced the old fashioned milkshake and named their signature burgers, “The Black & White®” and “The Deluxe®“, after their establishments.

Moo Gourmet Burgers only uses ethically farmed, free range, free to roam, sustainable produce free from hormone growth promotants and antibiotic treatments.

Their beef burgers are made with 100% Australian Grasslands Premium Beef and they only use free-range eggs in addition to ethically farmed and sustainable meat products.

They offer multigrain & gluten free buns and have 3 vegetarian options on their menu as well as a selection of premium burgers including their double decker Wagyu beef  “Deluxe Moo®“, Duck & Bacon, Greek Lamb, and, my absolute favourite, until recently – the Grilled Salmon. It has now disappeared from the menu and I am still in mourning. Seriously, MOO – bring it back.

Moo Burger also serves alcohol, which is a rarity when it comes to burger establishments and overall has more of a restauranty vibe.

Yum factor 8 / 10

Lord of the Fries 

If you have heard any tales from punk and hardcore bands touring down under, specifically ones of the vegetarian and vegan variety, chances are you would have heard their praises about Lord of the Fries. Not only Sick of It All were overly enthused by their offerings:

The idea behind Lord of the Fries began over late night snack excursions early in 2004.

Mandy (Toronto) and Mark (Melbourne) met while living in Taiwan. Their love for fries drew them closer, and their disdain for nasty frozen chemical fries inspired them to create their own distinctive fry.

They wanted fresh potatoes, thick but not too thick, crispy but not too crunchy, saucy, the mission began.

What started of in a van serving up golden, crunchy, fries in a cone, with

home-made sauces all inspired by flavours found across the globe, eventually expanded to a menu including Veggie Burger, Onion Rings, Vegetarian Nuggets, and Vegetarian Hot Dogs.

Everything at Lord of the Fries Vegetarian, Kosher and Halal; and they also have Vegan and Gluten Free options.

Their fries are made from locally (and seasonally) sourced, fresh Aussie potatoes, cooked with their skins on in sustainable non-GMO cottonseed sunflower oil blend and ready to be enjoyed with any of their internationally inspired dipping sauces.  100% vegan without chemicals, toxic preservatives or other nasties. 

From the original veggie burger that will have cheeseburger-lovers dancing in the streets to their less-than-classical but scrumptious range of quirky veggie burgers, they have a burger to suit every taste bud, e.g. with vegetarian burgers such as the Poutine and Parma.

As far as sauces are concerned, whether you’re in the mood for an American buzz or a Mexican fiesta or the explosion of Indian spices, Lord of the Fries has a range of internationally inspired and tasty sauces. Made specifically for the chip-dip, their range of 100% vegetarian sauces are not a bad accompaniment at all.

Apart from burgers, they also offer vegetarian / vegan hot dogs and sides including vegetarian onion rings and vegan milkshakes.

Kleiner Abzug in der B Note: The Lord of the Fries outlets are aesthetically the least appealing of the bunch and do not exactly invite one to consume their emissions on site.

Taking that into consideration the overall yum factor still comes to a solid 8 /10.

Our last stop leads us to the land of the long white cloud:

Burger Fuel

Having originated in New Zealand in 1995, Burger Fuel planted the Kiwi flag in Sydney in 2006, where they made a dent in the burger scene with their 100% Kiwi beef, batched brewed sauces and wide range of vegetarian and vegan burgers.

Burger Fuel prides itself on using pure, natural ingredients, ripped straight from Mother Nature’s sweet bosom before anyone's had the chance to defile them with additives.

They perceive the burger to qualify as a balanced meal - a combination of protein, carbohydrate, good fats, fiber, fresh fruit and vegetables. 

Burger Fuel’s wide-ranging menu features pure grass fed Australian beef, butterfly cut, grilled chicken, vegetarian and vegan options certified by the New Zealand and Australian Vegetarian Society and vegetables hand washed and cut daily.

They also offer inclusive lifestyle options like gluten-free, low-carb, halal and dairy-free. 

To alleviate your conscience a bit of your burger eating guilt, they run an ongoing ‘enviro-mental’ and sustainability campaign - a lot of tree hugging has gone in to the design of their chip cups, doofers and burger bags.

The Burger Fuel position on social and environmental concerns started at its inception in 1995.  As part of their continuing “enviro-mental” and sustainability ethos, packaging has been designed and manufactured to strict Burger Fuel specifications and requirements, which resulted in recycled, recyclable and biodegradable packaging. They even made sure the ink is made from a natural vegetable oil base sourced from renewable resources, instead of the usual mineral oil solvent stuff and their aioli punnets are made from biodegradable cornstarch.

Personal favourites at Burger Fuel include the GOURMET VEGE with organic tofu, teriyaki sauce, peanut satay sauce, smashed avocado, salad, relish and aioli and the V-DUB VEGE with crumbed pumpkin, carrot, chickpea and ginger bites (Motobites), melted cheddar, raw grated beetroot with chia seeds, salad, relish and aioli, as well as V-TWIN VEGE with mushroom, kumara, chickpea and basil patty, melted cheddar, plum sauce, salad, relish and aioli.

Yum factor 7.5 / 10

Pete Murray

Enmore Theatre

Sydney, AU

July 29, 2017

Byron Bay singer-songwriter Pete Murray is back with his trademark smooth and inviting vocal delivery to promote his sixth studio album, Camacho.

While he mainly stuck to his guns with his most recent opus, his latest emission also afforded him room for explorations when it came to different writing and recording techniques, e.g. incorporating loops and beats to frame his uplifting yet at times melancholic, laid back and emotive tunes.

Backed by a full cohesive and perfectly calibrated band including string and brass section delivering mesmerizing harmonies, he incarnated at the Enmore Theatre in front of a swaying crowd that was eager to trade verses and join his crooning.

Juxtaposing old faithfuls with tracks of his new album, Pete delivered the crowd pleasers and it did not take much more than him stepping away from the microphone to elicit singalongs galore.

One could argue that Pete Murray with his “sensitive guy with acoustic guitar” approach has stuck to Konrad Adenauer’s credo “Keine Experimente” and is not known for pushing the envelope ever since he has found a lane for himself, i.e. a simplistic reimagining what has previously been done, yet consistency does not have to be a bad thing: He had the entire venue in awe with his refined and carefully curated set, which invoked a sense of intimacy despite the big venue, especially in quieter moments when the crowd was belting his songs back to him.

An artist that has become one with some quintessential Australian traits and landscape.

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Photos by KAVV

Zoo Brew

Taronga Zoo

Sydney, AU

July 22, 2017

Tastings that offer a chance to sample hop-and-grain-based beverages are legion. 

They tend to follow the same formula, leaving center stage to the brews and the alcohol.

In essence, Zoo Brew did neither reinvent the wheel nor deviate far from the tested and tried, yet what made it special was its location:

A shady waterfront spot in Taronga Zoo, with a breathtaking view across Sydney harbour, while giraffes nibble at tall branches and elephants frolic under the spray of their own trunks.

The festival featured a variety of local craft brews for the thirsty masses to taste from more than twenty-five local breweries and included admission to the Taronga Centre festival zone, a glass tasting cup, beer samples, and a discount on zoo entry tickets.

Brew-wise, highlights of the weekend included Canberra’s Bent Spoke Brewing Co.’s Crankshaft - a US-inspired "Orange" IPA, which pours a borderline fluorescent bold orange / rust colour with a bold choice of US hops that are lavished upon it: Initially Centennial, Citra, Cascade and Simcoe but evolving to switch out Cascade and bring in fellow Americans Equinox and Mosaic. The result are aromas and flavours that lean heavily towards the citrus, with a touch of resinous pine, all balanced by caramel malts. It wraps up with a quite delicious bitterness.

New Zealand’s Monteith’s Brewing Company convinced with the clarity of their malty Golden Lager: The aroma is quite light, which was a nice change from the myriad of heavier calibers that were on offer, yet it has a surprisingly malty finish.

Gold Coast’s Balter Brewing Company’s XPA might be pale but there is certainly nothing weak about it. Tropical and floral aromatics set off a fruity palette and finish with a refreshing bitterness that makes it the brew of choice for those who enjoy a fully-hopped beer that's still easy to drink.

Based in Melbourne, Two Birds Brewery is the first female owned Australian brewery and their amber ale Sunset is an ode to the red sunsets over the Indian Ocean in their hometown of Perth. Based on blend of nine malts, it produces complexity with a light, roasty finish showing pine, grapefruit and toffee-notes on the way down.

Apart from Byron Bay’s Stone and Wood Brewery’s Pacific Ale, its Lager, with its crisp all-malt Lager made in the German Helles (bright) style, is a subtle showcase of pale malt and noble hops.

It does not necessarily take you anywhere you've never been in terms of flavour, but you're definitely travelling in style. The all-malt base gives it a slightly fuller body than mainstream Lagers, but that does nothing to decrease the refreshment and instead dials up the satisfaction.

Local favourites Young Henrys represented and celebrated the Sydney suburb of Newtown in all its glory.

Its Hop Ale is big, bold and beautiful. Not stout-black, more dark red with crimson hues. Malty richness comes from a mélange of seven malts - Australian and American. Carafa gives it its dark colour, Crystal its red hue, Rye for spiciness and Munich for mouthfeel.

All balanced out with a distinctive resinous flavour from Aussie hops added at all stages of the brewing process.

Not necessarily for the mainstream palate but drinkable indeed.

Young Henrys is not known for shying away from collaborations – be it with special one off special brews for bands or more pressing matters like this time: They teamed up with Rewilding Australia – an organization seeking to support the Australian Government’’s Threatened Species Strategy by working with Rewilding Australia Network partners to improve the trajectory for Australia’s wildlife.

Rewilding Australia advocate a science-based approach to ecosystem restoration projects across Australia and link wildlife academic research with wildlife and landscape management practitioners to identify and implement practical rewilding projects. An example is Rewilding Australia’s own flagship project to reintroduce eastern quolls to mainland Australia.

Drinking for a good cause.

Amen.

Lord Nelson Brewery are somewhat the elder statesmen of the Sydney craft beer scene.

They own both Sydney's oldest continually licensed hotel and Australia's longest running independent microbrewery.

scene.

Their Old Ale is full of rich malty flavours and pleasing alcohol warmth.

One of the personal favourite was Willie Smith’s with their cider range:

Their Organic Cider mixed the best of Tasmanian apples with inspiration from French full-bodies cider and unleashes a microcosm of complex flavours without relying too much on the sweet side.

The big oak body and smooth clean finish that lingers after their Bone Dry cider has touched your palate is reminiscent of the tart and sour notes of the unprocessed juice from the fruit of a small German tree variation known as Speierling  (Sorbus domestica). A nice fruity change of with a bit of a kick to it.

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Photos by KAVV

Ásgeir

Enmore Theatre

Sydney, AU

July 21, 2017

Iceland is largely an arctic desert punctuated by mountains, glaciers, geysers, hot springs, volcanoes and waterfalls.

It is one of the most beautiful places on this earthround.

A lot of its musical exports seem quite exotic and at times quirky outside of the realms of Snæland.

However, if you have experienced the Republic of Iceland and delved into the context artists like Sigur Ros or Björk emerge from, it makes perfect sense.

From the Icelandic town of Laugarbakki, populated by just 40 people, Ásgeir is every bit as introverted, humble and unassuming as he is gifted. Having left his folk-tinged roots behind, Ásgeir’s incarnation in Sydney was heavy on pure yearning, melancholic and melodic electronica.

Modest, spare and beautiful are adjectives that come to mind: In a live environment, Ásgeir’s performance is intentionally restrained and stripped back with his falsetto voice serving as an extra layer and additional instruments that accentuates the show, framed by strategically placed lightbeams that subtly illuminate the ethereal repertoire, which does not fail to enthrall the sold out crowd.

Ásgeir’s soaring, inimitable vocal deliveries were backed by delicate rhythmic backing and electronic waves and folk piano that rounded out his chord progressions.

Given the immense commercial successes Ásgeir has celebrated throughout recent years, the sincere humbleness with which he holds the audience in the palm of his shy hand is both surprising and appealing. Somehow he manages to get large-scale exposure without sacrificing his individuality or diluting the whimsical DNA of his intriguing oeuvre.

The best moments of the show come when Ásgeir spaces out and builds his elaborate musical sceneries that revel in artificiality with either electronica, samples or beats rubbing themselves against the sweetness and innocence of his earnest persona.

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Photos by KAVV