Tuckeroo Food Service Products

Andrew Fielke

Consulting & Guest Chef

Incorporating Tuckeroo Food Service Products

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  • Barramundi & Chermula Paste with Cous Coous - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Braised Wallaby Shanks with olives and Bush Tomato - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Bush Tomato Fettuccine - Andrew Fielke - Australian native food consulting chef  - Tuckeroo Food Service Products
  • Carpaccio Kingfish with Citrus Caviar & Sea Parsley oil - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Desert Lime Coconut Tart
with Sorbet - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Wattle Seed Pavlova
& Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Carpaccio of Kingfish with
Finger Lime Caviar & Tobiko - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Fennel & Cracking Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Lamb Shanks
with Root Vegetables & Wild Thyme - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Twice Baked Goats Cheese Pepperleaf Souffle - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Barramundi & Asparagus Roulade
with Sea Parsley & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Apple Muntries Flan with Finger Lime
& Apple Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Kangaroo Fillet Polenta
& Quandong Chilli Glaze - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Sweet Potatoe
& Warrigal Cnocchi - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Strawberry Gum Chocolate Truffles - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Roast Pumkin & Fetta Tartlet
with Tomatoe Rivermint Dressing - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Muntries & Date Pudding - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products

Fresh Finger Limes – Adelaide Stockists!!

Posted on April 4, 2014
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Take advantage of the “soon to be finished” native finger lime season. Here’s a flyer on some simple uses that will make an outstanding impact on your drinks and meals Fresh Finger Limes Flyer

Here’s a list of the more progressive outlets that are stocking these incredible little fruits:

  • Bayside Fruit & More – cnr Jetty & Brighton Rd’s – Glenelg
  • Caruso’s Fruit & Veg – Jetty Rd. – Glenelg
  • Something Wild – Central Markets
  • Coco’s Fruit & Veg – Central Markets
  • Duthy St Fruit & Veg – Duthy St. – Malvern
  • My Greengrocer – Burnside Village – Burnside
  • Adelaide Fruiterers – Prospect Rd. – Prospect
  • Johny Marks – Unley Rd. -  Malvern
  • Banana Boys – Mitcham shopping centre – Mitcham
»»» read more about "Fresh Finger Limes – Adelaide Stockists!!" here.

Desert Kitchen – a journey with the Yarnarngu people (Ep 5)

Posted on July 12, 2013
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Here’s what we got up to the second week, shooting Episode 5 of Desert Kitchen:

Day 1 – after extensive repacking and sorting of cameras, lighting, food, swags and camping equipment, we headed out in convoy to Wanarn, some 3 hours drive. We would be bush camping all this week at Old Wanarn, now just a deserted ghost town of a few tin sheds and a bore, about 10 km from the current township. The weather was clearing up nicely and the crew were looking forward to shooting this episode in good light as compared to the previous week. The trip was uneventful, with the occasional camel sighting but no roos at all. Apparently they are pretty scarce in this part of the desert. But with Camel planned for the hunt and the pot, it was good to see a few.

Day 2 – Shooting the Wanarn store & shopping, part of each ep is to highlight some of the facilities in each of these remote townships . This outback store was certainly the best so far, only 2 years old and very spacious and modern. At one stage during the days filming we had to stop and respectfully stand back behind the counters, as a large procession of Aboriginals came filing through all carrying a handful of gum leaves for a cleansing “smoking” ceremony. They had all just been at sorry camp, a gathering of mourning for someone just passed away. They filed up and down each isle, swishing the leaves here and there over the shelves, fridge doors, baskets, the ATM machine and counters. Even the hand held EFTPOS was requested to be cleansed, every where the spirit of the deceased had come in contact with. It was moving to see these traditions being upheld, as they should. A few of the old ladies wore no tops, as in the past, with pendulous breasts unashamedly on full view.
The rest of the days shoot went great, with me collecting the ingredients for my Camel Tagine dish

Day 3 – Goanna hunting with Miss Daisy was a load of fun on the Wednesday. What a treat to be shown the traditional way to find these desert delicacies, especially with such a bubbly and cheeky host. She had shown my co-presenter Nara the method earlier in the day when the ladies were filming some intro footage, but back at our camp site, Miss Daisy showed us a burrow entrance less then 5 meters from our fire place. We had noticed the goanna burrows all around the area in the red sand & spinifex country, and they had all just seemed like deserted holes over growing with weeds. Miss Daisy explained what to look for and then proceeded to jab the ground all around the entrance with a stick searching for the “give”, the hollow feeling, below the ground, where the burrow led. This was an elusive one, and a couple of us had a go, searching the ground jabbing in ever widening circles with no luck. We gave up and had a rest, but I soon continued the search and sure enough, right next to where we had been parking the cars I found the hollow spot below the ground. Quickly shoveling up the dirt, I uncovered a rapidly awaking 1 meter goanna to great squeals of laughter and delight from three of the local ladies. This had all happened with the cameras switched off, so Phil quickly got me to bury the lizard again, and re-enact the discovery with the cameras rolling. Everyone was laughing as the second time I went to grab the goanna, it was really waking up and I had to avoid being bitten and quickly dash its head on a branch a couple times to kill it. Miss Daisy showed us the fascinating traditional way to remove the intestines via the anus and then cooking it in the hot ash of the fire. Particularly important was the way the carcass is shared with the belly cavity fat. The flavour of the pale meat was a really nice sweet “chickeney” taste, texture quite firm and stringy. I would love to one day cook goanna in a slow braise, perhaps Asian or Italian style, to see what it is like that way .

Day 4 – Camel hunting – it was with great anticipation we set out with 2 full troopies loaded with camera gear and a few Wanarn locals including Bernard who was to be our shooter. It was only about 15 K out of town before we headed off road through the scrub and sure enough, came a cross the first mob of half a dozen of these strange looking beasts . After a quick assessment, it was decided to look further for a younger & fatter camel, so we worked on further into the bush. I was driving & leading as we weaved in between trees and fallen logs and pot holes when we spotted the next heard across a creek bed. Nudging through the deep drifts of sand we soon got bogged which was a lot of fun. Thankfully in low range, we got out easily enough. Soon we had identified the young camel we wanted from this group, and after a bit of maneuvering through the scrub to get the right angle and clear shot, Bernard bought him down with three shots. Straight away we were shown how to cut the throat and bleed the animal. Then the back breaking work began. Even a young camel is a huge beast, and with amazingly tough fibrous fur and 5mm thigh skin, it was hard even getting the skinning done. Removing the huge hind and forequarter cuts, cutting through massive knee joints was hot and sweaty work with flies aplenty, just difficult to even hold the heavy slippery cuts of meat so you could sever the joints in the muscles. I was please to finally try my “handyman’s” oscillating saw in cutting through the huge ribs to extract a giant rack of spare ribs, it worked a treat, much easier and cleaner than hacking away with a cleaver or meat hand saw. Half way there and it took a few of us to flip the huge carcass over to work the other side. A couple of hours later, we were all done, and some of the huge joints were casually thrown up onto the troopy’s roof rack, as well as into some eskys for the drive home. Exhausting stuff, and boy did I miss not having a cold beer , being in a dry zone.

Day 5 – Camel Tagine at Old Wanarn. The next day was reasonably straight forward, setting up the kitchen and cooking fire with a lovely desert backdrop amongst the sheoak trees. As usual, lots of time getting the settings and frames right for the multiple cameras. The camel really suits a tagine, being of course from the same region, and the recipe sequences went along nicely. The flavour was excellent, but although the connective tissue of the meat breaks down, the meat fibres themselves still remain a little dense in texture, and need a little work chewing . The one cut that is different in my experience is the undercut fillet, which is beautifully tender. A successful day.

Day 6 – Travel to Tjukarla – after breakfast and pack up of camp, the convoy heads off to Tjukarla, the smallest township we will visit this trip, some 4-5 hours away. Nearly an hour on the road, progress was slowed to walking pace as we nudged our way through the biggest herd of camels I had ever see crossing the road, there would have easily been 100 +, all ages and sizes. After lunch at the Warrakuna roadhouse, we pushed on through magnificent country with beautiful ranges here and there.

»»» read more about "Desert Kitchen – a journey with the Yarnarngu people (Ep 5)" here.

Desert Kitchen – a journey with the Yarnarngu people (Ep 4)

Posted on June 17, 2013
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I have the privilege and honour of being guest chef for the second block of 3 episodes of a new TV Series called Desert Kitchen, destined at first for screening on NITV.

Here’s an account of my adventures – week one. I will do one more post for each week and episode filmed.

It was with great anticipation that I landed at Uluru, and was met by Chris Hobart, Executive Producer of NG Media, my hosts for the next 3 weeks. After a quick stop at the petrol station for some snacks we headed out past Uluru, always a spiritual feeling being near that rock. After passing Kata Tjuta (the Olgas) on the right we diverted off the main road on to a (apparently) “Telstra” track, essentially a short cut south west towards the tri-state border and our destination Wingellina. Quite a ride indeed, it was a wake up call to real outback travel with some serious corrugations and loads of crashing through huge muddy puddles on the track from the recent rains. Disconcerting fun for a few seconds each time waiting for the windscreen wipers to clear the sheets of red ochre coloured water from the windscreen, so we could actually see the next twist or turn in the track. We surprised 4 bush turkeys close to the road at one point and it was a treat to see them for the first time, bank away on long wings into the distance, knowing that they were to be on our menu for the first episode. We made good time and after 4 1/2 hours (with a short break half way) we arrived at the NG Media headquarters, a couple of dingoes and a solitary camel being the only other life we saw along the way.
Day 2 – was settling in and meeting the crew at NG and having a briefing of the weeks shooting schedule. Quite chilly, totally overcast and scattered rain.
Day 3 – was travelling about an hour further west to Blackstone Community where we met Magdalene and Sabina, local Yarnangu ladies who are working with us on these three episodes both behind and in front of the cameras. We filmed shopping in the local store for ingredients, and it was great to see how our director Phil Williams is so passionate and patient with the locals, training on the run, as we went captured the shopping scenes.
Day – 4 – still overcast and cold with occasional showers. We set out early afternoon with Stuart one of the locals who is a keen hunter, in two “troopies” ( 4WD’s with bench seats in the back) and his 22 Magnum rifle. Hours and hours of driving through some wonderful bush tracks and beautiful desert landscapes, all flushed with green of course in the winter. Not one bush turkey sighted!!!
Day –5 – exactly the same as the previous day. Stuart reckons they lay low in wetter weather, we need some sunshine !!
Day – 6 – weather had only improved a little as we set out again. This would be our last ditch effort, otherwise it would be cooking up a chicken from the local store instead. (We had already filmed a segment Monday shopping for a chicken, as a contingency!). Luck was with us, and barely 10 k out of Wingellina we spotted two Bush Turkey take off on our left and sail off into the bush. The hunt was on!! We back tracked a little before going off road and skirted in a wide arc through virgin bush toward where Stuart expected them to have landed. Sure enough he spotted them in open spinifex country. these beautiful speckled tawny birds stand quite tall. I know my eyesight is not the greatest, but I had not a clue where the birds actually were as Stuart aimed out of the car window after we pulled up, resting the barrel on the rear view mirror. One shot and a bird down from easily 150 – 200 metres, as its partner took frantically to the skies again. What a shot – amazing!! After picking up the beautiful very dead bird, we set off for the other one, but was unable to find it. At least we had one for the pot! A triumphant return home.
Day 7 – We travelled with the big truck which carries the cooking bench and all equipment, fridge, generator etc. with the two troopies full of crew, cameras and lighting back 15 mins. past Blackstone to “Singing Rocks”, a sacred sight, where we set up the Desert Kitchen bench in a fabulous setting, with some artworks on the rocks behind us. The rocks there are very high in iron ore & nickel (I think) and they are amazing, a beautiful colour and sound just like metal when you throw one on to another.!! Finally got into the filming after hours of set up time – framing the shots and pans, focus, lighting, white balance checks, sound checks etc.etc., quite a job for Phil with 5 different cameras & three lapel mikes to think about. Firstly I got Nara (our Aboriginal host of the series) and Magdalene (local cultural adviser) into the vegetable prep while I plucked and gutted the turkey, which I found easier than plucking wild duck actually, because I think, of the much larger feathers. Was amazed to find a huge rock hard lump in the guts, as big as my fist, which I found was the stomach, full of stones, I guess to grind down the seeds/foods etc. Next we filmed the braising of the duck in the orange lemon myrtle sauce. As a side dish, we did a combination of 2 min. noodles (sold in all the outback stores) and grated potato, a bit like a Rosti. By the time the turkey was actually tender it was quite dark, and after a complete rework of the lighting etc. we shot the closing scene. Everyone loved the dish, the flavour of the bird a very rich gamey taste was complimented by the fruity spicy glaze. After a difficult pack up in the dark hauling equipment over very rocky ground, it was 11.00pm before we finally got back into Wingellina – end of the first episode!!! In all, a huge effort from many people and loads of travel to get probably 15 mins of TV, and that’s without any post editing, graphics, animation etc., all to be done later at NG, after my return home.
Awesome week, after a Sunday rest, we truck off to Wanarn and a Camel hunt
www.ngmedia.org.au

»»» read more about "Desert Kitchen – a journey with the Yarnarngu people (Ep 4)" here.

Andrew to head bush in search of new Indigenous ingredients

Posted on May 28, 2013
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Andrew will be heading bush in the coming weeks in search of new native Australian ingredients. Andrew has been invited to a remote Indigenous community located three hours from Alice Springs in collaboration with NG Media’s Desert Kitchen programme, to be aired on SBS.

“It is a huge honour to be invited into these communities” says Andrew, who is a tireless champion of the native food industry in Australia. He hopes that the time away will allow him to discover new flavours to add to his existing repertoire. Andrew is particularly interested in Goanna, “I am told the local ladies are experts at catching goannas”.

The trip is not only about discovering new flavours, but also about the sharing of cultures, something Andrew is passionate about, “I also want to introduce some of the SA native ingredients to people up there, and look at ways they can make their meals healthier”.

Stay tuned for more updates about the NT foraging adventure.

 

 

»»» read more about "Andrew to head bush in search of new Indigenous ingredients" here.

Film food dinner with Andrew Fielke

Posted on March 30, 2013
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Nova Tech and The Adelaide Film Festival present the spectacular FilmFood Dinner on Kangaroo Island on the 27th of April.

Festival Director Amanda Duthie and Andrew Fielke will be hosting the event where diners will be guided through an evening of delicious courses and accompanying short films programmed to complement and highlight the food on the plate.

Think meat sequences, airborne doughnuts and the perfect crema.

Choose your table guest carefully, and don’t forget to lick the plate clean!

Tickets to the event are $95. To book visit venuetix.com.au or 08 82258888

 

 

»»» read more about "Film food dinner with Andrew Fielke" here.

Fleurting with Australian Cuisine

Posted on January 14, 2013
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Come and celebrate our native pepper on Australia Day. Tasmania is set to get spicy with Andrew Fielke hosting a special dinner showcasing the Pepperberry and Pepperleaf in a sumptous three course dinner complete with wine.

The menu is set an includes Hors Doeuvres of Salmon and Finger Lime Caviar Sushi, and Caramelised Onion and Muntries Pizzettes, entree includes Stripey Trumpeter seared in Pepperleaf Blackening Spice and a Lemon Aspen and Mango Salsa. The main course is a tasting platter of three delicious dishes which includes Bruny Island beef Brisket, Pepperleaf potato gnocchi with asparagus and truffle oil.

The dinner will finish with a white chocolate and pepperberry creme brulee topped with summer berries.

It is the perfect way to spend our national holiday and try some different ingredients and dishes using Pepperberry and Pepperleaf.

»»» read more about "Fleurting with Australian Cuisine" here.

Get Wild This Christmas

Posted on November 3, 2012
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Go wild with your Christmas dinner this year by attending Andrew Fielke’s Thermomix Masterclass and learn five new recipes to impress your in-laws!

The class will be at Regency Tafe of the 20th of November between 7 and 9 pm.  The menu is set to leave you salivating with delicious options such as:

Lemon myrtle and Horseradish dipping sauce

Refreshing Summer chilled soup

Quandong and Macadamia stuffing for your Turkey

Cucumber and Yoghurt 60 Second Sorbet

Wild Fruit Mince Tartlets

Tickets are $45pp and can be bought here.

»»» read more about "Get Wild This Christmas" here.

SA Herb Day

Posted on October 28, 2012
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Andrew will be attending the South Australian Herb day exhibition at the Fullarton Road Community Centre on Sunday the 4th of November.

There will be a Tuckeroo stall set-up showcasing the new Tuckeroo range of antipasto’s, sauces and spice blends for tasting and purchase.

It is a great opportunity to stock up on the latest products and sample some new flavours.

»»» read more about "SA Herb Day" here.

Good Food and Wine 2012

Posted on October 9, 2012
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This annual Good Food and Wine Show is on this weekend at the Adelaide show grounds in Wayville. Tuckeroo has a stand at the expo, and will have a range of the latest dips, antipasto’s, sauces and spice mixes available to taste and purchase. In addition to the great products on show, Andrew will be conducting his popular “Show and Tell, Taste and Smell” cooking demonstrations daily at 11am, 2 and 4pm respectively.

Andrew will take people through the many flavours of the Australian bush and show how easy it is to incorporate native flavours into everyday cooking.

Tickets to the demonstrations are $25 and include a goodie bag to take home!

For more information and to book click here. It is set to be a fantastic display so book now to avoid disappointment on the day.

»»» read more about "Good Food and Wine 2012" here.

Andrew to travel West

Posted on July 9, 2012
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Andrew will be travelling to Western Australia for the Good Food and Wine Show in Perth this week as part of a trip designed to showcase the Tuckeroo brand and its fabulous new range of retail products.

In addition to the stand at the GFAW show, which will include the popular exhibition ‘Show and Tell, Taste and Smell’, Andrew will be taking a Masterclass for chef’s and industry personnel on Monday the 9th of July.

As well as the Masterclass, Andrew will conducting his ever popular Thermomix cooking class on Wednesday the 11th of July. The class will include a demonstration of each dish, and the chance for participants to cook and taste each menu item. The menu is enough to make mouths water, including: A Spiced Prawn Bisque with Coconut Lemon Myrtle Foam, Beetroot & Barley Risotto with Asparagus & Goats Curd, Steamed Fish with Lemon Myrtle & Chive Beurre Blanc, a 60 Second Raspberry & Strawberry Gum Sorbet, and Chocolate & Peppermint Gum Lollipops.

For tickets and further information about this event please visit the Thermomix website.

»»» read more about "Andrew to travel West" here.