Corby-Sue's Table

CORBY'S TABLE - Good Food Made Simple

Sundays 12-2pm - Brunch Bondi Stylz...funk 'n food

http://www.bondifm.com.au/

With the focus this week on our National Holiday, Australia Day, it seemed slightly ironic to have a show filled with ‘new Australians!', but again, let me clear this up...I am not a blow-in.  Simply a girl born in Adelaide, partly grew up in Sydney (long story) sporting an accent bought at an opp shop with a no return policy.  Ben Hughes, however, our entertaining resident Wine Guru does happen to originate from foreign shores.  Namely, the ol' Blighty, once referred to as the Mother Country...now better known as the UK.  But in saying that, he has embraced all things Australian, quite literally from what I understand, and is well-versed in our eating and drinking habits - having made a living from it! 

Ben and I took it upon ourselves to share some of our entertaining tips for the last big hoorah before we buckle down as a nation til our next Holiday of pride, Anzac day in April...

I offered up a couple of classic Aussie recipes for damper and my Nan's lamingtons.   I like to start the day off with a hearty brekkie before the one minute trek to North Bondi with the kids.  Yes, my place of choice on this day as I love nothing more than to see our irreverent humour at play.  So imagine 1000 blow up thongs, our national footwear, floating in a sea of people...that and a clever array of Aussie Flags worn as everything from tattoos to bikinis...even the classic food carrier, the eskie has had a makeover this year!

 Ben has promised to start a blog regarding his suggestions at my table, but what I do remember was his insistence that we sample some of our finest ‘boutique' beer brands, focusing on NSW brews.  The Lord Nelson's, Three Sheets label got top billing and Bowral's Pigs Fly rounded out the list...for more info head to the Free Run Wine Events site to check out Ben's blog...or simply drop him a line.  As he was in the middle of a very committed detox, we were unable to sample some of the liquid amber.  However, Ben did bring in pellet-like samples of what he claimed to be Hopps.  One part of beer's flavour...but if you ask me, it's pungency suggested other uses that would require rollies.  Say no more!  Just as an aside, Sydney is touted as having rather grand water for Beer Distillation.  Slightly acidic, but very useable nonetheless.  So there all you naysayers to Sydney water!

Of course we did cover the grapes as well with a focus on anything sparkling from Tasmania, (the man has real feelings for the state), touched on his love for Rose and the rebirth of Chardonnay for the seafood part of your day.  Ben suggested that you bring out the Pinot for the lamb, because Gd knows it is our National Obligation to partake in some of the official offering!  I'm a purist in this regard and stick to French cutlets on the BBQ with a touch of crushed garlic, rosemary and S+P.  I have been known to turn lamb mince into a very tasty burger also...with a bit of an Indian Rogan Josh flavour, topped with Chutney and cool Raita as garnish.  Yum.

As is usually the case, Ben and I revelled in our time together and before we knew it, it was time to go!  So for you listeners who were waiting with baited breath, here is my pantry recommendation of the week in my, EVERYTHING BUT THE KITCHEN SINK segment, the HAND-HELD GRATER!

The humble grater may seem like a bit of a stretch when it comes to serious kitchen equipment, but I promise you that many a household has benefited from it's upright presence!  I used to be surprised when I would stumble across a client who didn't have one in their cupboards and noticed a running theme of them not being originally from Australia...however our Kiwi cousins also always have one at the ready!

So what are the benefits?  Well, if you get a good four-sided one, and are prepared to flex a bit of muscle you have the most convenient food processor at your finger tips!

It can, grate, slice and mash everything from garlic cloves, potatoes, carrots and cheese...not forgetting the one side designed almost solely for nutmeg! 

Look it might sound silly, but every kitchen needs a good stainless steel 4 sided grater way before some fancy chopping appliance...that's further down the track!  They cost anywhere from five to twenty dollars and are a cinch to clean.  If you put them in the dishwasher just be sure to dry the little holes well to prolong their life and avoid rust.

Happy grating...

LISTENER QUESTION OF THE WEEK - JENNY, CROYDON

"How do I get the bitter out of eggplant?"

• Peel the skin length ways, in strips, keeping some of the skin on, creating a stripe pattern. Cut the eggplant into quarter-inch rounds (easier than length-wise; you'll see why)
• Place a colander inside a larger bowl, or in a plate with deep sides to catch the liquid
• Layer some rounds in the bottom of the colander and sprinkle liberally with salt (don't be hesitant; you won't be ingesting all that sodium)
• Place another layer of eggplant rounds, and sprinkle generously with more salt
• Continue until out of eggplant
• When done, place a small saucer on top of the eggplant and use something heavy to press down on the eggplant (a couple of cookbooks) and leave overnight. Put in the fridge for at least 8-10 hours.
• You will find anywhere from 1/4 cup to 1/2 cup of purple liquid in the bottom of the bowl. The liquid will have sweat off most of the salt, so usually you don't have to season it again. You can run your finger down a round and then lick your finger for a salt taste-test. If you like, you can lightly brush each round with a damp (but not wet) piece of paper towel.

I want to encourage you all to get out there in one way or another and enjoy this beautiful country of ours...Happy Australia day to all, and just as importantly I thank the original owners of this land for being, all things considered, very gracious hosts indeed. 

I'll be on the beach floating on a great big blow up havianna...ahhh our national footwear turned into a yearly and very serious sports event across the country!

Have a great one and keep cool.  Remember to slap on that sunblock, I've seen far too many burnt offerings of late and remember to swim between the flags...try not to panic, go with the tide, and raise your hand for help.

Aussie Aussie Aussie, Oi Oi Oi.

Til we eat again...

Corby-Sue x