Cooking & Cocktails with Channel 7’s The Morning Show

Cassandra Ciccarelli — Thu, 14 Apr 2016 12:49:15 +0000

No one likes to waste food and everyone loves a cocktail. The Morning Show’s Larry Emdur and Angela Cox watched Bar Manager PJ use leftovers from Chef Reid’s dish for a great matching cocktail.

DIY BOWERY LANE AT HOME:

Seared Tuna Bruschetta

With April the ideal time to enjoy freshly caught sashimi grade tuna, this tried-and-true Italian appetizer packs a punch on fresh flavours.

Ingredients and Method available from Ch7 here

Ingredients

250g Sashimi Grade Tuna

2 sourdough (chargrilled)

2 garlic cloves

3 radish (sliced)

1 ruby grapefruit (segments)

1 mint (bunch, picked)

1 apple (sliced)

200g salted ricotta

1 avocado (puréed)

1 lemon (juiced)

200ml extra virgin olive oil

1 fennel (sliced)

Method

Sear tuna on all sides in an extremely hot frying pan and set aside.

Chargrill sourdough bread then rub garlic cloves onto bread to release flavours. Place fennel, grapefruit, radish, apple, mint in a mixing bowl and season with lemon juice, extra virgin olive oil, salt and pepper.

Assemble sliced tuna on top of bread.

Liberally place avocado purée across top.

Lay salad on top as cover and finish with microplane grated salted ricotta.

Apple & Fennel Cocktail

Inspired by the daiquiri, this cocktail perfectly matches the Seared Tuna Bruschetta while bringing all the flavours of Autumn to our taste buds.

Part 1: Fennel & Honey Syrup

For best results, prepare this as far in advance as possible.

Ingredients

2 Tablespoons of fennel seeds

100g Honey

150ml Water

1/2 Fennel Heart

Syrup Method

Dry Toast fennel seed on medium heat until golden brown.

Add honey and water and let simmer on low heat for approximately 20 minutes to reach syrup like consistency.

Take off heat.

Add fresh fennel and let cool.

Bottle with fresh fennel pieces within.

Keep refrigerated.

Part 2: The Cocktail

Ingredients

45ml Stolen White Rum

20ml Fresh Lime Juice

15ml Fresh Apple Juice

*15ml-20ml Fennel Honey Syrup

Cocktail Method

Measure all ingredients into shaker.

Add ice and shake vigorously.

Fine strain in pre chilled coupette or martini glass.

Garnish with slapped fennel frond.

Enjoy!

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Why Eat & Drink Local

Cassandra Ciccarelli — Thu, 14 Apr 2016 12:49:02 +0000

The era of the locavore is today. Eating local to within a few hundred kilometres of home is somewhat a luxury given the majority of fresh food and vegetables come from supermarket conglomerates where food is likely to be souped-up with preservatives and steroids and stored across the last six – or more – months.

Locally-sourced produce is better for our tastes, health, the environment and the community. Sydney’s temperate climate is ideal for growing quality produce – all the wonderful different regions spawned from the surrounding volcanic rich lands generate a wealth of produce. Such areas include:

Southern Highlands

Clarence River, Pambula

NSW Northern Rivers

Orange

Dubbo

Belangalo State Forest

Support our local farms, boost the local economy, eat fresh, flavoursome foods and connect to our community by being mindful of our foods. Our neighbours, bodies and taste buds will love us for it.

The post Why Eat & Drink Local appeared first on Bowery Lane.