Quince and Ricotta Tart
Quince season is nearly here, so here is a recipe for our most popular quince product, Quince & Ricotta Tart- please don’t call it cheesecake (I have issues!)

Pastry Case
170g butter
85g caster sugar
50g (1) egg
260g flour
Lightly cream butter & Sugar
Add Egg & mix until combined
Add Flour & mix into paste, until it comes clean off the bowl – be careful not to over mix.
Transfer to a bowl. Cover and refrigerate for 30mins (or overnight)
Lightly flour workbench & roll out into a sheet approx 5mm thick & big enough to cover an 18cm diameter tin –fluted sides & loose bottom.
Grease the tin
Line tin with the pastry being careful not to stretch (it will tear or shrink back if stretched).
Return to fridge for 30 min (or longer if required)
Pre-heat oven to 150°C.
Line top of tart with foil or baking paper & fill with pastry weights (dried rice or beans) and bake for 30mins
The pastry should be baked and but not coloured- allow to cool
Check for holes & cracks, patching any up with the left over pastry

Poached Quince
1 quince – peeled & halved and cored
500ml water
20g sugar

Place water & Sugar in saucepan & gently bring to the boil. Reduce the heat to a simmer.
Place the quince halves in the simmering syrup, poach until tender- do not overcook the quince or it will become too soft. It will take approx 40 -45 min.
Remove from Liquid, cover and cool, and then slice into 5mm slices.

Cinnamon Sugar
100g granulated Sugar
1 ½ teaspoons cinnamon
2-3 small drops olive oil
Place all the ingredients into a bowl & using your hands rub oil in to cinnamon & sugar to ensure even distribution and prevent separation. Set aside until required

Filling & Assembly
125g ricotta cheese
50g (1) egg
60g fresh cream
Zest of 1 lemon
Pre-heat oven to 190°C
Place ricotta cheese & sugar in a bowl and beat until smooth.
Add the egg, cream & lemon zest, and blend together until smooth. Do not over beat mix
Pour 1/3 of mix into the pastry case, then place quince slices evenly over the filling
Pour the remaining mixture over the quince and sprinkle generously with cinnamon sugar
Bake for 25-30mins (or until mixture is set).
Cool before removing from flan case
Dust generously with icing sugar before serving.

Give it a try & let me know how it works out...
I forgot they will be on special at our Bentleigh and Camberwell stores on Tuesday 16th March - for those that cant be bothered with the baking & want to get straight to the eating

Food Club: The first rule of...

This year I finally joined a book club. I have always resisted because I felt I wasn't intellectual enough in a literary sense. I have discovered what a wonderfully safe environment they can be for the less academic reader. I have read books I never would have and thought about them in new ways.  So when I read epicure last Tuesday and discovered that people do what I had only dreamt and joked about- FOOD CLUB, I was ecstatic.

Our book club incorporate this a little; we have a food theme to match the book. But to make it all about the food- I had only dreamed!

My dear friend Random Pear & I have a two man Food Club of  sorts- she lives in Sydney & I in Melbourne, & a couple of times a year we venture to each other’s current home town and take a foodies tour of Melbourne/ Sydney. We are talking serious eating Breakfast, Lunch & Dinner for two to three days. Our motivations something our less culinary enthused partners struggle to understand.

The Stand out for me in this article was Duck Club - Oh my freaking God! Not a highly intellectually response but the images of luscious duck dishes are swimming around in my head and there is no room for eloquence.

So it got me thinking of the food dedicated clubs I would like to join or form. Here is my not so shortlist....

The Yum Cha Cha’s
Pork Belly Appreciation
Seafoodatrian’s
Middle Eastern Food Caravan
New ingredient of the month
Chilli Chow Down
Ice Scream for Ice Cream....
Custard
Degustation Dinners
Paella
The Real Turkish delight
Quest for the best Pub food
Quest for the best Fish & Chips
Cheese Tours
All Day Breakfast Club
We bake to justify the purchase of our Kitchen Aid’s Mother Group
My Partner eats to live, not lives to eat Support Group
Over Eaters Anonymous
I love summer fruit with the exception of Manago’s & I am not a freak!
Fresh Passionfruit Flavoured Food
Artisan Bread & Butter
Street Hawkers

Which of these or what other would you want to be part of? I'd love to hear

Critical Thinking

Over my life one of the biggest changes in the Australian psyche that I can identify is our attitude towards all things culinary. Today we eat out more, watch TV shows about food and make celebrities out of those that make it. We even write online diaries about it! Our knowledge is greater than ever and seems we are eager to learn more.

Theoretically this should be a good thing; they say knowledge is power after all. Yet as a nation our health is collectively worse than ever, obesity, heart disease & diabetes are all on the rise. One positive we have been able to make from our national food obsession is that we are all more empowered as consumers. We ask questions, make choices & demands of our providores in a way we have never before. Low G, Organics, GM free, Gluten Free, No MSG, lactose intolerant, free range are just a few of the terms now prevalent in the industry.

Helped along this path by the development of the internet, the industry has to face the prospect that every customer is a potential critic in a way they never had before. My grandmother drilled into me the notion that if a customer leaves your shop with a bad experience they will tell an average of 20 people about it- a scary thought for any business. Today the prospect is a lot more concerning with emails, text messaging, Facebook, twitter & blogs, now telling ‘anyone who will listen’ can mean hundreds, thousands, even millions of people depending on their internet presence. Everyone is a critic indeed!

Critisim is not always easy to take abd we do not always react in a positive way- regardless of how sucessful we are. A few well known examples from 2009 are

• George Calombaris's,(The Press Club)  stoush with a blogger
• Manu Feildel allegedly punched a heckler

and a

• restaurant actually sued a critic for a bad review that they believed put them out of business.

I know how good press can effect positively on our sales and although it can be less obvious, I have no doubt that the effect of bad publicity is at least equal. While sales are important I am guessing that the reaction of the Calombaris, Feildel and the restaurant that sued were motivated more by pride and passion. Passion is an essential element of anyone in this industry; you would not do it otherwise- early mornings, late nights, physically demanding work. Apart from a few at the very top it is not particularly financially rewarding.

So when, after all that you put in, someone comes along and rubbishes your work publically it wounds and demoralises you. It doesn’t matter that you sold out of the item the day before, that you are booked solid for the next 3 months or that your regular customers love things just the way they are. Recently we received bad reviews of our pies in the Herald Sun and our mince pies in The Age, the urge to use twitter, my blog or facebook to answer back was intense. Luckily I knew no good would come of it! If Calombaris couldn’t win, I had no chance!

What response it appropriate? When a customer calls with a complaint we listen to their comments, thank them for the feedback and consider the merits of what they had to say, often taking it on board. So why when someone does it in the public arena do we take offence? It is after all just someone’s opinion! Opinions on food are afterall just like those on art, music and literature...personal, subjective and unique.