The Desert Knowledge Virtual Trade Fair is happening again this thirteenth of July, which enables businesses from major cities to connect with their outback counterparts to showcase new products and concepts. Paula Osborn, the spokesperson for the program stated that, “some of the successes of the 2010 Virtual Trade Fair included businesses working together to create new products as well as gaining new customers and suppliers from around the nation.” Andrew will this year be showcasing his pepperberry oatmeal cookies and the bush tomato relish for his products. The trade fair works by the businesses linking via the internet and using their webcam to stream to a central tasting venue. For more information on this event please contact Paula Osborn, Network Development Officer on (08) 8641 1444, 0418 581 439 or email@example.com
The South Australian Herb Society met at the Findon Community club last night and was treated to a cooking demonstration and Australian Native herb tasting with Andrew. The group were excited to taste the diverse range of native falours available.
Andrew made blackened Barramundi with a Sea Parsley and Desert Lime Buerre Blanc for the group to try.
Andrew is available to talk at your community group. Please visit http://www.andrewfielke.com/services/public-speaking/ for more information
Andrew will don his chef hat later this week in a cooking demonstration to a Lutheran Church group in Adelaide. The cooking demo will show the church goers the basics of cooking with native ingredients. It is sure to be very educational! If you would like Andrew to be a guest chef at your local club or organisation simply contact him directly at firstname.lastname@example.org.
Last night the wine centre was host to the Adelaide University Florey Medical Foundation, with Andrew as Guest Chef for the event. The members present were able to sample delicious native delicacies including prawn skewers with a spicy Tom Yum sauce given in a pipette. This was not the first time Andrew has worked for the foundation, and holds their work in high regard. Last nights event was a thankyou to all their members for their ongoing support.
Andrew Fielke and the team at Tuckeroo would like to wish all their customers a very safe and happy Easter! We hope the Easter bunny is kind to all.
The eating of fish on Good Friday has long been an Easter tradition. This Good Friday why not try Andrew’s Roast Barramundi in a Desert Lime Chermoula.
The recipe serves approximately 8 people, perfect for any Good Friday gathering.
Click here for the recipe.
The Advertiser’s ‘Taste’ section of the newspaper recently featured an article on Andrew. Have a read today by following this link:
Words by Ainsley Campbell
Ever wanted to experiment with native flavours in the kitchen? Well now you can with a great selection of Andrew’s personal recipes online now. Browse through some delicious entree, main and dessert options by clicking on the recipe tab at the top of the site. There are plenty of perfect ideas for your next party or simply to add something new to the family’s dinner plate. The recipes are modern takes on classic dishes and are very easy to follow.
Worried that you won’t find the ingredients at your local supermarket? Problem solved! The new Tuckeroo shop on the website has all the great products you need to complete the recipes, simply browse online and we will post it out for you!
Mini Chefs and Master Classes
The Tastes of the Outback festival will soon be upon us (1-10 April) and the final program has been released with some further information about Andrew’s involvement in the Mini Chefs and Native Food Master Classes events.
The Hawker and Quorn Area schools will battle each other for the ultimate ‘mini chef’ title on the 7th of April. Kicking off at 11am students will have an hour and a half to put their cooking skills to the test. Andrew, along with the school’s teachers will be looking out for the most innovative and talented youngsters amongst the group…and those giving it their best shot to award the prizes to. It is sure to be a great day for the kids.
After lunch, Andrew will commence a ‘Mini-Master Class’ at 1:30 for the students and teachers to participate in, with some easy to follow and tasty recipes in store for the participants. It is hoped that the day will inspire the local children to what flavours and native ingredients are around them, and to try something new.
Andrew will also be conducting two additional Master classes on the 8th of April at 9am in Hawker and one at 3pm in Quorn. These classes are open to the general public and industry people alike, and are sure to be a valuable day for the food lovers amongst us.
Please contact Paula Osborn for more details: Ph: (08) 8641 1444 Email: POsborn@rdafn.com.au
Sorrentos Consulting Chef – Regional native ingredients in harmony with island produce
Words Ainsley Campbell
Andrew has been appointed consulting chef for the Sorrentos Restaurant at the Kangaroo Island Seafront Resort, located in Penneshaw. Andrew is incredibly excited to be involved in a place with such excellent produce, “I have been blown away by the amazing diversity of superb produce found on the Island” he says.
A new “Local Food Heroes” menu has been launched and offers holidaymakers and locals alike a superb selection of fresh local seafood including Rock Lobster, King George Whiting and Abalini (succulent farmed baby Abalone), through to South Rock Lamb.
The menu has a distinctly Kangaroo Island feel with dishes showcasing the very best produce available, and also features some fabulous Native Australian Flavours like Muntries, Samphire and Native Currants.
Andrew will be travelling regularly to the Island to cook and conduct special dinners & cooking classes, along with regular staff training at Sorrentos.