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Hi! Welcome to GourmetRabbit! Some content on the GourmetRabbit site is only viewed as a member. This content is written by leaders of the food industry and exclusive to GourmetRabbit.
Become a member for less than the price of a can of coke and gain access to all articles, giveaways, promotions and speak directly with our industry contributors! CLICK HERE TO BECOME A MEMBER…
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**NEW ARTICLE 28 July 2010**
There’s Something Magical About Salt
by Helen & Fritz (Arbon Publishing)
“Salt makes flavours come alive, makes them ‘sparkle.’”
There is something magical about salt.. But it is something that is easy to overlook.
RECIPES: Salted pineapple wafers, Beef Tagliatta, Cured Salmon
WIN: A Savouring Salt hamper (value $70AUD)
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**26 July 2010**
Fruity Herb Fun
by Lisa Manche (Spicy IceCream)
“I’m a sucker for dessert.”
I love being blown away by slightly “weird” yet completely inspiring desserts.
RECIPE: Strawberry and Coriander Panna Cotta
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**21 July 2010**
About a Blogger: Raspberri Cupcakes
by Steph (Raspberri Cupcakes)
“I love foodblogging. It makes me feel like I’m living a double life.”
My blog Raspberri Cupcakes is a place for me to share my crazy baking experiments, even when they are spectacular failures.
RECIPE: Chocolate & avocado macarons
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WINNERS!
A number of competitions on GourmetRabbit have recently ended and the winners have been chosen. If you are not on our mailing list yet to be notified of competitions, new articles, events and giveaways you can SIGN UP HERE.
Would the following GourmetRabbit members please stand up! You’ve won!
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WINNER: Dianne Childs
from “Sustainably Delicious: the Cuisine of Chiva Som” by Denea Buckingham
PRIZE: a signed cookbook from the unparalleled Chef Paisarn from Chiva Som resort in Thailand!
VALUE: $50AUD
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WINNER: Felicity Watson
from “When the Top Dogs Were Dish Pigs” by Michael van Stom
PRIZE: a Messinesse salami from Pino’s Dolce Vita, the home of fine meats.
VALUE: $50AUD
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WINNER: Lina Stein
from “The Dirt on Apple Waxing” by Katie Hartsorn
PRIZE: a fresh produce hamper from The Farm Gate by Nashdale Fruit Co. including the finest fresh fruits, potatoes, homemade jams and more!
VALUE: $50AUD
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WINNER: Victoria Hughes
from “Wild About Wine: Phylloxera, Exposed” by Sharon Wild
PRIZE: a bottle of Barossa Valley shiraz
VALUE: $40AUD
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WINNER: Dianne Childs
from “Wild About Wine: Occasion Matching” by Sharon Wild
PRIZE: a bubbly bottle of Moscato d’Asti
VALUE: $30AUD
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WINNER: Sandra Beeston
from “Chocolate Fondant: From Bean to Bar to Bain Marie” by Matt Kemp
PRIZE: a “Death by Chocolate” hamper including Lindt chocolate bars, Baci, selection of Loacker biscuits, fine drinking chocolate and more
VALUE: $50AUD
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WINNER: Lina Stein
WINNER: Felicity Watson
from “Truffles, Toujours L’amour” by GJ Food
PRIZE: 1 tub of black truffle puree
VALUE: $50AUD
PRIZE: 1 tub of white truffle puree
VALUE: $20AUD
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WINNER: sillykitty
from “Mmm…Marshmallows” by Anjee Sayer
PRIZE: a tray of homemade marshmallows from gourmet children’s caterer Innocent Catering
VALUE: $25AUD
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WINNER: Victoria Hughes
from “The Single Life” by Grant Lyndon
PRIZE: 2 tickets on a tour of the finest brews in Sydney with Sydney Artisan Coffee Tours
VALUE: $300AUD
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**You’re Invited!**
An Iconic Dinner with Mr Riggs at Mumu Grill
Join the incredible Chef Mumu (Craig MacIndoe) and iconic Australian winemaker Ben Riggs for an evening of Aussie delights. Munch on mouth watering kangaroo proscuitto, perfect pavlova and see ‘prawns on the barbie’ in a whole new light.
Each of the 5 courses is matched with a wine from the Mr. Riggs range of wines designed to produce the best example of the grapes from a given vineyard and region. Drink a trip across South Australia.
ALSO included in your ticket is a copy of GourmetRabbit Issue #1 with recipes from chefs across Sydney and Melbourne as well as a full guide to wine tasting and much, much more.
Book now as the event is filling FAST.
WHEN
29 July 2010
WHERE
Mumu Grill, Crows Nest
HOW MUCH
$97.50 including all food, wine and a copy of GourmetRabbit
HOW TO BOOK
Call Mumu Grill on (02) 9460 6877
and mention GourmetRabbit!
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MENU: Kangaroo Prosciutto (at the Bar), Prawn Cocktail MUMU style, Mr Riggs Adelaide hills Riesling 2009, Lamb on the Spit with Caramelised Winter Veg and Minted Pesto, Mr Riggs Piebald Shiraz Viogner 2008, Organic Wagyu Beef Pie with Grape Tomato Chutney. Mr Riggs Shiraz 08, Brown Sugar Pavlova with Pineapple and Passionfruit Sauce, Mr Riggs Sticky End 08
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**15 July 2010**
Get Some Greek in Your Glass
by David Lamb (Douglas Lamb Wines)
“Santorini is also home to arguably Greece’s finest white grape variety: Assyrtiko..”
A new chapter in Greece’s 6000+ year old story of the vine..
WIN: A bottle of 2009 Thalassitis from Santorini (value $39AUD!)
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**09 July 2010**
Frost and Farming Figs
by Katie Hartsorn (The Farm Gate by Nashdale Fruit Co.)
“The fruit I most enjoyed experimenting with was figs.”
While I was always aware of the figs being harvested each year as I was growing up, I never thought much about them until they began to appear more widely.
WIN: Fig jam by The Farm Gate! ($15AUD)
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**05 July 2010**
Confessions of an Italian Foodie: Coniglio
by Sonya Piredda (The Little Pear)
“I confess. I don’t like rabbit (no offense Jess)..”
The moment that first winter chill comes, my husband just gives me “the” look.
RECIPE: Rabbit in White Wine, Grapes & Polenta
FREE TO READ
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June gave us a cosy month of warming up while the weather was cooling down in Australia. We saw sumptuous desserts, hearty pies and even how to cook rabbit!
Rather than overindulge our winter escapades, here at GourmetRabbit we are taking the month of July in a different direction. We’re plunking our noses in our chemistry books and cooking up a storm with some very strange ingredients. I mean what else shall we do when it’s chilly?!
So throughout July we’re featuring: Weird & Wonderful..
Who knew that if you put white chocolate and caviar together their molecular structures would combine for a truly singular dining experience? Would you immediately think to mix fruit and herbs? Perhaps not but they still come together to form a delicious dish.
Chefs, growers, producers and viticulturists from around Australia will show you weird tips and wonderful tricks to improve your cooking (and eating habits!). You’ll also get recipes straight from your favourite chefs and not available anywhere else!
We have heaps of giveaways coming up in July so become a member and start winning!
Our members have access to all content, prizes and giveaways. If you haven’t joined up yet you can BECOME A MEMBER for less than the price of a can of coke. For everyone who already has their membership – hop on now and enjoy! Make sure to comment on articles to enter competitions and speak directly to the authors!
Happy reading,
Jess Rabbit and the team at GourmetRabbit
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