Forage 2015

I can't believe that Forage has been and gone for another year already. 2015 is the fifth Forage, a highlight of FOOD Week in Orange. It's a totally great event, and we've had 4 years of fabulous, dry autumnal weather. 2011. 2012. 2013. 2014. Forage is bigger and better every year. 2015 was something special.

Much rain was predicted this year.
90% chance of 10-20 mm.

And it started raining just as the first buses arrived!
But it was only a shower, and didn't last that long. 

The ladies were mostly kitted out in dress wellies anyway

Highland Heritage's
5 Spice Pork with Crispy Salad

Foragers are an intrepid lot and don't let a little shower
dampen their enthusiasm.

The day was atmospheric and glorious. 

It's always wonderful walking between the vines

With so many delicious pit stops along the way. 

Lolli Redini's
Chicken Rillette with Orchard Fruit Compote

Stepping Stone's Minnestrone
with Trunkey Creek Spec

The Forage ahead. 

Crowds of enthusiastic Foragers build with every bus arrival.

I certainly did. 

Agrestic Grocer's
Wild Mushroom Pie
warming and perfect for the day

Sadly I wasn't drinking but did have the
occasional sip. 

Bite Riot Cherry Juice is good!

Beautiful new vistas with every step. 

Edwena Mitchell's
Beef Shin Braised in Coconut Cream
was sensational.

As was
Vindevie's
Hand Pressed Shiraz Sorbet

The rain had held off for long enough
and was soon bucketing down.
Most people had had enough wine that they didn't
really care.

But now I long for a Gustav Klimt brolly too...

It was a wet end to a great day. 

But Kate Brack's
Chocolate and Red Wine Cake
with Roasted Pear and Cinnamon Cream
was Exceptional.
 I didn't care that it was raining. 

Second Mouse cheese to finish

And then a wet and soggy dash to the bus home. I can't wait to see what Forage 2016 will bring...

Edwena Mitchell published her marvellous beef shin recipe on Facebook and is happy for me to share it with you here. I think I need to try this at home. It would be easy to make a half recipe, although so delicious you'll probably want the full one. 

The Braised Shin Beef was quite well received so herewith the recipe, adapted from a Gourmet Traveller Fare Exchange recipe:

2 kg shin beef, don't remove the casings, just cut it up into largish chunks
1 cup soy sauce
1/2 tab pepper
1/2 tab dark brown sugar
1 tab Herbies Chinese 5 Spice mix
1 or 2 green chillis
2" piece ginger grated
6 big fat cloves garlic
2 tabs sesame oil
800ml coconut cream

Make a paste with the pepper, sugar, spice mix, ginger, garlic, chilli & sesame oil, mix the paste with meat and soy sauce & marinate for as long as you can (at least 2 days).

Put the meat into good heavy casserole pot with coconut cream & cook at 140 degrees for 4 or 5 hours till very tender.

Serve with rice and:

2 green capsicum
1 Lebanese Cucumber
1/2 bunch radish
1 bunch shallots or 1 Spanish Onion
1/2 bunch coriander
1/2 cup sushi dressing 

Slice capsicum, shallots & radish very finely, pour over sushi dressing 1/2 hr before serving & use Coriander for garnish at serving.

Serves 8 with a bit left over!!

For Forage, the meat was marinating in the soy & spice paste for one month, cryovac'ed, thanks to, Michael Borg from M & J Meats in Orange, my wonderful butcher.

Marinating for a month! No wonder it tasted so amazing. I might need a trip to see Michael this week too. It's been raining ever since Forage ended, and has turned quite wintery.

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This post is linked to Weekend Cooking
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