Tasmanian Travels Part 2

It's well over a week since we returned from our Tasmania trip and I thought I would share a few more snippets of food related highlights with you all,  before resuming standard post holiday transmissions.

One of the most exciting and pleasurable parts of the trip for us was heading to Longley, up in the mountains just out of Hobart to meet artisan knife maker and blacksmith John Hounslow-Robinson. We discovered John whilst watching a documentary on Chef Tetsuya Wakuda and were blown away by the beautiful handmade Damascus steel knives that he was making for the chef. My metal obsessed husband did some research and managed to track him down and we commissioned John to make us two knives - a chef's knife and a slightly bulkier Bushman's knife.

We were absolutely thrilled with the result, all handmade by John from found, local materials. The chef's knife has an almost luminous Huon Pine handle with beautiful striped grain - reminds me of  a Thylacine (Tasmanian Tiger) pelt. The Bushman's knife was made with a deer antler handle with a natural curve that makes the knife feel so great in your hand. John collects old metal, fallen wood and bones, antler and other material from road kill - which unfortunately you see so much of in Tasmania. I think it makes absolute sense not to waste these precious materials, and John turns them into objects of such practicality and great beauty.

Damascus steel, hand forged knives

made by John Hounslow-Robinson

 

When we arrived at John's house in the bush, he was in the process of smoking his own free range bacon and local salmon in a home made smokehouse he had constructed. We soon discovered that as well a passion and talent for metal work, he is also a cook who loves good food. We even left with a few recommendations for places to eat in Tasmania as well as a gift of 1.5kg of his raw bush honey - the bees had been particularly busy in his neck of the woods!

 

 

John's House in the bush

-The smoke on the right is from the smokehouse.

 

Andrew and I were both so grateful to have had the chance to meet John and spend some time with this remarkable person. As well as a talented artisan, he was a storyteller, and a warm, generous and gracious host. It makes me so happy that in a world of mass production and disposable everything, that John  is up in his mountain home creating such lasting beauty with what he finds around him. To own two examples of his amazing work is such a privilege.

 

 

John Hounslow - Robinson

Longley Tasmania

 

 

Back in town, walking around Salamanca Market in Hobart on Saturday morning, I loved seeing all of the fresh winter produce being sold direct from the farmer to the public. Everything was so vibrant and fresh, particularly the winter root crops. So many ideas for dishes were swimming around my head when I spied all of these beauties......

 

Winter Root Vegetables @Salamanca

 

Such beautiful jewel coloured produce

@ Salamanca

 

Any of you who are fans of the wonderful Gourmet Farmer on SBS will recognise A Common Ground - the tiny shop under the stairs in Salamanca that sells produce from Fat Pig Farm, as well as other small Tasmanian producers. It is the brainchild of Matthew Evans and Nick Haddow who wanted to showcase the very best of Tasmanian food in one place. They stock Bruny Island Cheese,(including Australia's only raw milk cheese -  C2 - made on Bruny) charcuterie, free range pork, small batch artisan wine, whiskey and ciders and all sorts of other gourmet treats made from Tasmanian ingredients, with a focus on sustainability. You can now order from them online, but it was great to be able to visit in person. Check out their website or on Facebook for more information - they really are something special.  http://acommonground.com.au/

 

The shop under the stairs

A Common Ground

 

I'm not much of a drinker these days, but there were a couple of alcoholic treasures that I discovered on our trip. The first was a bit of a fluke - a while ago I had tried to order a bottle of the small batch Sloe Gin that I had seen them make on Gourmet Farmer from the Common Ground website, but it sold out so fast that I missed out. Sloe Gin is made from ripe blackthorn fruit (related to plums) and this gives the gin an extra herbal and fruity character, as well as a lovely pinkish/purplish blush. I had forgotten about it until I got to the shop but the subject came up with the lovely Common Ground lady as she was putting together a dinner hamper for us. We really hit it off with her and the end result was that once the shop was empty and there was no one but us about, she revealed there had been a mix up with an order and because of this she had the very last bottle under the counter - would we like it? HELL YEAH! I am considering having a go at curing salmon with some of the Sloe Gin, as well as drinking it.

 

Another boozy highlight was the discovery of the delicious locally made Pagan Cider. I rather like ciders, and this one is a beauty. Made from a mixture of local apples and cherries I was initially concerned it might be too sweet for me - I'm not a fan of sweet alcohol - but it was perfectly balanced and not overly sweet at all. It comes in two varieties which have different amounts of cherry in it. The one pictured below has the most cherry, but I still didn't find it overly sweet, despite the rich colour. I brought home 4 bottles with me and think I will have to do some research to see if I can buy it online and have it shipped. It really is delicious. The label is pretty too.

 

Pagan Cider

Made from Tasmanian Apples & Cherries

Driving through the countryside around the Huon Valley and Cygnet, many of the apple trees had the last apples of the season still on the branches. They made for a pretty splash of red in the winter landscape. Apples and apple juice was for sale everywhere, at un-staffed roadside stands where you just take what you would like and leave the money in the tin. Love that.

 Winter Apple Fall

Cygnet, Tasmania

 

Dining out wise, here are some of the things I particularly enjoyed.

We visited The Source at MONA (Museum of Old and New Art) to experience Michelin starred chef Phillipe Leban's food. We chose a seven course degustation menu and loved the local ingredients served with technical flair and creativity. We really rated our meal there, particularly the Scallop Gnocchi which was knockout - such a beautiful texture and pure scallop flavour.

 Tasmanian Scallop Gnocchi with Yuzu Foam

@ The Source

The roasted duck course took those rich, robust winter flavours and gave them a light touch. All of the flavour was there, without the heaviness. I really enjoyed this one.

Roasted Duck with Daikon and Winter Cabbage

@ The Source

 

I love the flavour of green tea (yes, I know it can be a bit of an acquired taste) so the green tea dessert was right up my alley. An edible receptacle of green tea "glass" was filled with a creamy, punchy lime mousse that you had to crack open to get to. Great contrasting texture of the creamy mousse and the crackly green tea covering. Served with a Sencha green tea sponge and a sweet and sticky black sesame paste, this was a winner. Only thing I wasn't fussed about was the chocolate drizzle on the sponge - seemed a bit random and not really necessary. The rest of the flavours though were to die for.

 

 

 Green Tea Crust, Lime Mousse, Sencha Cake and Black Sesame

@ The Source

The following night we visited Smolt, a restaurant in Hobart that I had been reading very good things about and was keen to try. (If you are wondering about the name - a smolt is baby salmon)Unfortunately the place was quite dark so I can't share the photos of some of the best dishes - they just don't do the food justice. Although they have an A-La-Carte menu, we wanted to try lots of things - so we asked them if they could possibly do a degustation menu for us with smaller tasting serves. They were happy to oblige and the result was our best meal of the trip! Like The Source, they are very focused on Tasmanian produce but using them in a more rustic, free form way. The menu had a very Italian/Mediterranean influence and the flavours were robust and generous. We started the meal with ultra fresh Tasmanian oysters which I can't get enough of.

 Tassie Oysters @ Smolt

 

A simple salad of winter apples, locally produced prosciutto and salad leaves showed that the very best dishes are those that let the superior produce speak for themselves. We had 7 courses in all - all savoury (we asked them not to do desserts as we aren't huge dessert fans) The dishes were all generous and colourful and full of flavour. Slow cooked pork, dishes of richly roasted vegetables, local creamy goat cheese, perfectly cooked seafood - all delicious.

 

 

Rustic Winter Apple & Prosciutto Salad

@ Smolt

 

The Tassie Cheese Arancini  was decadent and rich, with a creamy, stretchy risotto and cheese centre, but a super crisp shell. Just heavenly. As well as a fantastic meal, the service was very good, relaxed and friendly but efficient. The other big plus was that it was moderately priced and brilliant value for a top notch menu, great service and lovely surroundings. If you are visiting Hobart it is really worth a visit. They apparently do fantastic breakfasts and are open for lunch too.

 

Tasmanian 3 Cheese Arancini

@ Smolt

 

 

For more information, opening hours and sample menus for these restaurants, visit their websites - I've posted the links below. I would recommend both of them. Completely different styles of food, but each do what they do brilliantly. 

 

As to my own cooking - well the weather is wintry and rainy and I have a rostered day off today so I am heading to the warmth of the kitchen in a moment to cook up a big batch of proper Bolognaise sauce (a mixture of half free range pork, half organic beef mince). I plan to freeze some but a lot of it will be destined for a tray of Lasagne for the weekend. This chilly weather makes me want comfort food and Lasagne is comfort personified I reckon. Also thinking that a batch of walnut muffins might be in order.

 

Until next time - stay warm and eat something delicious!

 

The Source  http://www.mona.net.au/mona/restaurant

Smolt  http://www.smolt.com.au/

 

******

 

Rockin' Ribs

A hot Sydney Saturday night, a new BBQ, a recent trip to the butcher and the inclination for something simple and tasty was the inspiration for today's recipe. It's been really hot this week, so the idea of not being stuck in the kitchen and doing some cooking outside was especially appealing. Yesterday we went out and bought a new BBQ. The process of finding one has taken a while, as we wanted something that would suit our needs but also not take up too much space. So many of them these days are bloody gigantic!! After much online research and household discussion we decided on the highly rated and very snazzy looking Ziegler and Brown Twin Grill. And yes, I had to choose the fire engine red model, couldn't help myself. Have to say we are really happy with it so far - I predict I'll be cooking with it all week as I experiment with different cooking modes and ingredients.

There was a selection of meat to choose from tonight, as this week we visited our meat supplier Grant at Feather and Bone - and had restocked the freezer in preparation for returning to work next week. Regular readers will have heard me talk about Feather and Bone before - a local company that supplies sustainably raised meat with guaranteed provenance. With a focus on supporting small producers, a commitment to the whole journey their food makes, from paddock to plate and their philosophy of sustainability, they are the pick of the crop as far I'm concerned if you choose to eat meat. I won't pretend that they are a cheap option - their meat is not produced on a large scale and you do pay a fair bit more for their products. We decided however, that we would rather pay more, get top quality food that has been ethically produced but have it less often in order to work it into our household budget.

If you live in Sydney and are interested in what Feather and Bone do, or you want to source their products, then the details for their website is at the bottom of this post. Oh, and by the way, this is not a paid endorsement - I'm just a regular customer who thinks highly of them and their excellent produce. To give you an idea of the sort of quality we are talking about, they supply meat to some of the best restaurants in the city - including Rockpool, Billy Kwong, Universal and Red Lantern among others.

So, what was for dinner tonight? Well, we had bought some gorgeous dry aged Gundooee beef ribs from the folks at Feather and Bone and thought that they would be perfect on the new BBQ. I made a delicious, smoky, sticky sauce - given a bit of a fresh kick with lime, chilli and a splash of tequila. I didn't bother putting the ribs on a plate - just served them on a huge chopping board in the middle of the table with BBQ'd corn on the cob, pickled red chillies and some extra lime. We ate the whole lot with our hands - messy, fun and delicious!

Tequila Lime Beef Ribs

served with BBQ corn and pickled chillies

A handy hint when cooking ribs (or anything else for that matter) where you are using a sauce that contains sugar - in this case, in the form of honey - is to pretty much cook the meat first, then glaze it. This will stop the sauce from burning quickly and your meat being undercooked in the middle. You want that lovely sticky sauce packed with flavour - but not cremated within an inch of it's life!

This simple recipe would work just as well with pork ribs or chicken wings, so crank up the barbie and give it a try. And remember, plates and cutlery are optional!

Tequila Lime Beef Ribs
You will need: 1kg Beef ribs, 1/2 cup BBQ Sauce, 1/4 cup Tequila, 4 minced or finely chopped garlic cloves, 1 tablespoon sweet paprika, 1/2 teaspoon black pepper, 1/4 teaspoon salt, Juice of one fresh lime, 1 teaspoon smoked paprika, 2 teaspoons hot chilli sauce (or less, if you don't like spice)
3 tablespoons honey. Extra lime, pickled chillies to serve. Extra salt and pepper.

Method: If the ribs are particularly large, cut them into smaller pieces so they are easy to eat with your hands. To make the sauce, combine the BBQ sauce, garlic, lime, chilli sauce, both kinds of paprika, pepper, lime juice, Tequila and honey in a small bowl.

Heat the BBQ to a medium heat. Season the ribs with salt and pepper and cook for about 10 minutes until they start to brown. If your BBQ has a lid, keep the lid down for most of this time.

Once the ribs are pretty much cooked, start to baste them with the sauce and cook for about another 10 minutes. Turn them and continue to baste from time to time. When cooked, remove the ribs to a plate and cover with foil. let them rest for about 10 minutes before serving.

Serve with extra lime and pickled chillies. Serves 2-4 people.

Note: You could easily cook these in a conventional oven if you wish - I would do them for about 25-30 minutes on about 200C. 

For more info on Feather and Bone check out their website:  www.featherandbone.com.au

******

Scoping something new - Kaya

Last week I scored an invite to try out Kaya - a new Izakaya Japanese restaurant/bar thanks to my talented graphic designer husband who created the artwork and logo for this new Oxford Street restaurant. The owners invited us as a thank you for the work that Andrew had done for them, and also to road test some of their dishes. Izakaya refers to a Japanese drinking establishment that also serves food. In Japan these types of eateries are most often frequented by people after work , serving drinks and food that is designed to be shared. Sort of a Japanese take on  the Spanish tapas concept.

Kaya has a large open kitchen, which lets you get close to the cooking action - something I always love. The small room had a nice intimate vibe, with lots of wood, textured walls and a warm, soft  yellow lighting arrangement that feels a million miles away from the tired, trash fest that is Oxford Street these days.

The Dining Room @ Kaya

We kicked off things with a Rhubarba - a delicious sake and vodka based rhubarb cocktail which was one of the nicest cocktails I've had.  The really fabulous flavour comes from a house made roasted rhubarb puree which makes you wish they served the stuff in a jug instead of a glass!

Being a sharing menu, we got to sample about 10 different dishes over the course of the evening and I will be sharing some of the highlights with you. We started with a serve of the ultimate Japanese comfort food, Okonomiyaki. Until now, I have only ever eaten the octopus version of this - which I adore, but this one was made with pork which worked really beautifully. I love the very savoury nature of Okonomiyaki, and this one was full of flavour. The traditional topping of sticky sauce and shaved bonito is an addictive combination.

Pork Okonomiyaki

For something with a lighter, fresher taste you can't go past the Sake steamed clams. The clams were plump and moist and cooked just right, and the delicious sauce had us wanting to lick the plate. The only down side to this dish was that there was nothing to mop up the rest of the sauce with so a lot of it was wasted.

Steamed Clams with Sake

A fried cuttlefish dish, with a punchy kick of chilli and salt was the perfect thing to accompany a second cocktail. A moreish, Kaya take on salt and pepper squid.

Fried Cuttlefish with Chilli and Salt

A super fresh, simple plate of sashimi followed, served with shredded daikon radish, wasabi and seaweed. The fish was succulent and clean tasting and beautifully prepared.

Kaya Sashimi

Kaya's version of Chicken Karaage - Japanese style fried chicken - was one of the dishes of the night, and the one that I think is destined to be one of their most popular. Super crispy, perfectly seasoned and moist and delicious in the centre, this chicken is seriously good. Served simply with Japanese mayo, it is a winner. One of the great things about it was the complete lack of oiliness in the chicken, even though it had been fried. Just so pleasant to eat. I think next time we visit we will be ordering a plate each!

Chicken Karaage

Pork belly is always a favourite, and Yakitori with pork belly, radish and spring onion was full of flavour and so, so moist it just fell off the skewer. I felt that the pork belly was just a tad too fatty, although it gets full marks for flavour. The pork had that great charcoal grill taste that you want in Yakitori.

Pork Yakitori

My favourite seafood is scallops, so I couldn't go past these dressed and roasted scallops on the shell. The scallops were plump and moist and cooked beautifully. So many places overcook them, and these were treated right. I would have liked a little more sauce, but apart from that - yum!

Roasted Scallops on the Shell

A hearty dish of grain fed beef on the rib, served with spinach satisfies the biggest carnivore. The dish is listed on the menu as being for two - it is huge, so we happily divided it between four. The meat is slow cooked, meltingly tender and the flavour was amazing.

Grain Fed Beef Rib

with Spinach

I really enjoyed my first excursion to Kaya. The thing that really stood out for me was that every dish possessed flavour in abundance. When you are tasting a number of dishes and only eating a few bites of each, it is important that you get the whole flavour and texture experience. It is not like eating a full plate of the same thing and tasting the dish "developing" as you work your way through it. First impressions count here. That is a rule I always apply when making canapes or any kind of smaller, shared dish - amp up everything flavour wise because your guests are potentially only getting one bite to experience it. Make it a good bite.

I got a chance to chat with some of the staff and found the service very good. Dishes also arrive quite fast. I was told that that the menu would have new items on an almost daily basis, depending on what produce was available and at it's best that day. A great  philospohy to have, and a way to keep things interesting for regular diners.

I think Kaya is a great addition to the Oxford Street strip, and we agreed that we would definitely head back there to try the other items on the menu - need to get some more of that Chicken Karaage and those divine Rhubarba cocktails!


Kaya Sydney
96 Oxford Street Darlinghurst
Ph:8354 0057
http://www.kayasydney.com/

A Warm Welcome to Winter

With only a few days to go until the official start to winter, today I thought that I would share a delicious one pot comfort food dish that is packed with wintery flavour. The natural sweetness of pork is given a turbo boost, courtesy of a gorgeous caramelised fennel gravy and the addition of my favourite tipple at the moment, Monteith's Pear Cider. The cider gives sweetness, but also just the right amount acidity to the sauce. The pairing of cider and pork meat is not a new one, but this was my first time putting pear cider into a dish - usually I would use apple. I must admit, I really prefer the pear option and I think it will be my go-to cooking cider from now on.

When selecting cider, make sure that you buy one of a good quality - unfortunately a lot of them sold in bottle shops are made from nasty fruit concentrate, which I find cloying and unpleasant. I choose Monteith's because it is all pure crushed fresh fruit with no concentrate additive. If you can't find Monteith's, ask the bottle shop person to point you in the direction of a good quality alternative.

Although this recipe has a fennel component, don't be put off if you aren't a fan of fennel like I am. (I could happily eat it every day!) The fennel in this dish caramelises with the the onions to create a meltingly sweet gravy that is to die for. Because the dish is cooked for a long time, the aniseed flavour becomes very subtle and all you taste is soft, sweet goodness. To finish the sauce, I have added a little soft cream cheese (I used the low fat kind) I have found this a great, lighter alternative to cream, that still gives that wonderful richness. A touch of mustard and a little sweet honey adds warmth and depth to the dish.

Tonight I chose to serve this dish very simply with some roasted Dutch carrots and super fresh, seasonal green beans. It would also be great with mash or rice - or even a serve of golden polenta. Whatever you serve with it, this lovely pork dish will make you warmer than a leopard print snuggie on a chilly winter night. Snuggle up folks!

Slow cooked pork with pear cider

and braised fennel

You will need: 1 piece pork neck or scotch fillet - 1 to 1.5kg, 2 large chopped brown onions, 1 large chopped stalk celery, 1 large fennel bulb cut into generous pieces, 4 finely chopped cloves garlic, 2 cups rich chicken stock, splash of olive oil, pinch cayenne pepper, 1 tablespoon honey, 2 teaspoons wholegrain mustard, a few finely chopped fresh sage leaves, 1 x 375ml bottle pear cider (I used Monteith's crushed pear cider), 1 tablespoon soft cream cheese, 3 teaspoons cornflour mixed with enough water to make a loose paste, salt and pepper.

Method: Preheat the oven to 160C. Season the meat generously with salt.  In a large heavy dish with a lid that can go from stove top to oven, heat a splash of olive oil and brown the meat on all sides. Set aside.

Add the chopped onion and celery and cook for a few minutes, until it starts to soften. Add the fennel and the garlic and cook for another minute or two, seasoning well with salt and pepper. Add the honey, mustard, cayenne and sage. Mix well.

Add the the cider and then the stock and combine thoroughly. Cover and cook for 1 hour. After an hour, give the dish a stir through and baste the meat with the sauce, turning it over once. Allow the dish to cook for another 45 minutes.

After the second stage of cooking, remove the dish from the oven and add the soft cream cheese and the cornflour mixture. It will begin to thicken a little. Taste for seasoning and adjust if needed. Return it to the oven for another 10 minutes.

Remove the dish from the oven and allow it to rest for a few minutes, before slicing the pork into generous thick slices. Pour over the sauce and serve with seasonal vegetables.

Serves 4-6 people.

******

Pork, Cider and Apples

Pork and apples really is a classic combination, and today's recipe uses a leg of pork and Granny Smith apples, along with the delicious addition of my favourite summer drink - apple cider. The cider, pork and apples combine to form a beautiful rich gravy with the perfect balance and sweetness and tartness. Fenel seeds add some subtle aromatics that take the flavour to another level.

 This dish is very versatile. Serve it as is, with vegetables or rice. Turn it into a fancy cottage pie by adding creamy mash to the top and browning it in the oven. Or do what I did and use it as a filling for a wonderful golden crusted pie. Individual pies would be lovely too.

Be sure to choose a good quality cider for this dish - just like wine, if you aren't happy to drink it, it doesn't belong in your food! There are lots of good ones around these days. My favourite cider at the moment is Monteith's Crushed Apple Cider from the rugged west coast of New Zealand.  It is usually sold in packs of 4 bottles - which works out great. One for the recipe and three to drink while you wait for the pork to cook! This is a slow cooked dish (2 hours), so I don't recommend making this when you rush home from work. I cooked it on Sunday morning, let it cool and then popped my pastry on the top to cook at dinner time. You could also make it the day before you wanted to serve it. Easy.

Pork, Apple & Cider Pie

Ready to serve with an icy cold Monteith's Cider

Apples make this dish taste fabulous, but did you know that there may be something in that old saying "an apple a day keeps the doctor away"? Apples and apple cider have a high concentration of phenolics and antioxidants which can be helpful in preventing heart disease, cancer, and other ailments. Bring on the Monteith's I say!

Other good ciders to look out for are Pipsqueak Cider from Little Creatures Brewery in Western Australia and Huon Cider which comes from Tasmania. If you can't get these, Magner's or Bulmer's - probably the most common cider you see around, is fine. Strongbow have been selling cider for a long time, but I'm not a huge fan of it. There are better ones out there and any large bottle shop will be sure to have a selection.

Served with creamy mash and Sauteed cabbage

Served on my favourite second hand French  flea market plates

This recipe will easily serve 4 to 6 people and is ideal to freeze as well. So don't be put off by the lengthy cooking time. Make it when you have time and heat it up when you don't. I used a smallish leg of pork for my dish, but any diced pork with a little bit of fat on it would be fine. Just don't choose pork that is too lean for this - you are cooking it for a long time, so lean cuts will just dry out. Save those for grilling or pan frying. You can also experiment with different varieties of apples - but I recommend using apples that are a little on the tart side for best results. The eschallots break down, caramelise and become very sweet, so a tart apple stops the dish from being too cloying.


You will need: 1.5 - 2kg boneless leg of pork, 10-15 eschallots, About 330ml apple cider (I used 1 small bottle of Monteith's Crushed Apple Cider - my favourite), 2 cloves garlic, 1 Tablespoon Dijon mustard, 1 litre chicken stock, 1/4 teaspoon cayenne pepper, 1 tablespoon cornflour, 1 tablespoon fennel seeds roughly chopped, 1 tablespoon sweet paprika, 1 tablespoon finely chopped parsley stalks, 3 Granny Smith apples peeled and cored, salt and pepper, olive oil.

Method: Preheat the oven to 160C.

Remove the skin from the leg of pork. Cut the pork into cubes about 4 cm each. Place them in a bowl with a splash of olive oil, the paprika and a very generous seasoning of salt and pepper. Mix well (your hands are best for this)

Heat a pan on the top of the stove that can be used on your stovetop and then transferred to the oven - cast iron is great for this. Splash in some olive oil and cook the pork in batches. You want it to have a bit of colour, but it doesn't need to be cooked through. Set the pork aside.

Now put the eshallots in the pan with the fennel seeds, garlic and parsley stalks. Cook them for a minute, then add the pork and stir well. Pour in the stock and the cider. Add the mustard and season with salt and pepper. Put a lid on the pot and transfer to the oven - preheated to 160C. Cook for 1 hour with the lid on.

Cut the apple into bite sized pieces. In a cup, mix the cornflour and a couple of tablespoons of water together until smooth.

Remove the pork from the oven, stir through the cornflour mixture and the apples. Turn up the oven to 200C. Return the pot to the oven and cook uncovered for another hour, stirring occasionally.

You can eat the pork at this stage with mash or vegetables - or like I did today, allow the mixture to cool, transfer to a pie dish, cover with pastry and bake until golden to make a delicious pie. I served mine with creamy mash and sauteed cabbage.

******

Cocktail Hour

Here at Gourmet Goddess central we love a cocktail. And being officially Christmas party season (and the fact that I have had a really shitty few days at work this week) I thought I would indulge in a sneaky bit of Friday afternoon cocktail action. So, here is a little Gourmet Goddess creation known as a Lychee Blush, made with my very own homemade musk vodka. (Recipe below) My musk vodka is a great addition to a whole range of cocktails - perfect with slightly tart juices such as cranberry and pomegranate. Tonight's cocktail combines lychee juice, lime and a decent slug of vodka and gin to make a gorgeous looking, delicious cocktail perfect for those Christmas drinks parties. Be warned though - easy to drink and yummy as it is, it packs a punch, so keep yourselves nice!

Lychee Blush

1 measure of Gin (I prefer Tanqueray or Bombay Sapphire)
3 measures Musk Vodka*
4 measures lychee juice
A squeeze of lime
Lime slice to serve

Combine ingredients in a shaker with plenty of ice. Shake well and serve in a martini glass with a slice of lime.



To make Musk Vodka: Take a bottle of Vodka and decant about a fifth of it. (Preferably into a waiting ice filled glass with lime and soda, but that's just me!) then, take a couple of packets of musk sticks - yes, those lollies you used to eat as a child. Put the musk sticks in the bottle and put the lid back on. Shake well. Over the next couple of days, give the Vodka a shake. The musk sticks will dissolve and you will be left with pink, musk flavoured vodka. You will notice a little bit of pale coloured sediment as the vodka settles. Just strain it out when you come to use it.

*