FOOD WITH MIGUEL MAESTRE

MARION’S MCLAREN VALE Miguel meets former Master Chef contestant Marion Grasby in the stunning South Australian wine region, McLaren Vale, to discover her passion for the local olive oil. They swap wine tasting for olive oil tasting and the former Master Chef takes on the Maestre Chef with two great bruschetta recipes.

MARION GRASBY

ABOUT MARION: • Marion Grasby was born in 1982 in Darwin, Australia. Her mother is of Thai descent, while her father is Australian. • Marion grew up travelling with her parents, and in-turn developed a varied taste for different flavours from around the world. This experience has translated into the food she cooks today.

• Marion has a Bachelor Degree in both Journalism and Law. Immediately after finishing uni, Marion joined the ABC where she worked as a TV and radio reporter for 3 years. • In 2008 Marion left her journalism career and returned to university to study for a Masters of Gastronomy. • Marion took a break from her Masters degree in 2010 to compete in the second series of MasterChef Australia. • In late 2010 she started her own food-range business called ‘Marion’s Kitchen’. • Marion writes for taste.com.au and has a monthly food column for Masterchef Magazine. She has also released a cookbook called ‘Marion: Recipes and Stories from a Hungry Cook’. Her book launch was hosted by Primo Estate in McLaren Vale. • In July 2011 Marion shot her own cooking adventure in Thailand called ‘Marion’s Thailand’.

MARION’S KITCHEN: Marion’s Kitchen is a collection of Asian inspired ‘ingredient kits’ based on the traditional recipes Marion grew up eating with her Thai-Australian family. Each ingredient kit contains ‘real’ ingredients and a step-by-step guide to perfecting each dish.

Marion’s Kitchen is now stocked in the Asian section of about 3000 stores across Australia as well as selected supermarkets in South Africa.

PRIMO ESTATE

ABOUT: • Primo Estate is a family owned winery in McLaren Vale, SA, and the home of JOSEPH wine and olive oil. Their unique range of wines reflects the family’s Italian heritage. • Primo Estate began when Joseph’s Grilli’s father, Primo, arrived in Australia and planed his first vineyard in 1973. • In the 1980's Primo Estate became one of the first extra virgin olive oil producers in Australia. The JOSEPH Cold Pressed and First Run olive oils have been acclaimed by chefs and gourmands around the world. • Primo Estate has three vineyards in carefully chosen South Australian wine regions: McLaren Vale, Clarendon and Virginia. • In 2006 Primo Estate opened their new McLaren Vale cellar door and tasting room, combining ultra modern design with Italian style, just like their wines and olive oils.

OLIVE OIL: Back in 1989, Joe was one of the first to make Australian Extra Virgin Olive Oils. Twenty one years later Joe still works with many of the same growers and has seen the groves ripen into full maturity with the oils getting better and better each year.

Joseph First Run Extra Virgin Olive Oil 2011:

This is the very first and freshest oil harvested from the first crop of olives. The oil yield per tonne is low but the olive fruit characters are at their strongest. 2010 JOSEPH First Run is a blend of the classic Italian varieties Frantoio, Leccino, Pendolino and Coratina with the Greek olive Koroneiki.

Joseph Cold Pressed Extra Virgin Olive Oil 2010: JOSEPH Cold Pressed is a rich, fruity oil blended in August from olives picked at the height of the growing season. Joe Grilli, blends grove specific batches of oil from South Australia's Willunga Hills to create this multiple gold medal winning Australian gourmet icon.

Joseph Oils & Vinegar ‘La Casetta’ Aged Vinegar: The base wine comes from white grape juice that has been boiled in stainless steel tubs for many hours using the heat from a wood fire. When it cools, fermentation begins spontaneously to produce 'vino cotto' - a rustic, slightly sweet, sherry-like wine. This wine is stored in half-full old oak barrels in the warm ambience of the vineyard shed. A 'mother' culture of acetic bacteria which grows on the surface is then introduced, transforming it into vinegar. The vinegar remains in barrel for a minimum of five years before bottling by hand.

RECIPES

MIGUEL’S DISH:

‘Fava bean and prosciutto bruschetta’

Ingredients: 1 local heavy sourdough 10 slices of prosciutto 500 gr of fava beans ½ lemon squeezed 2 corn on the cob - kernels sliced ½ small butternut pumpkin - diced 1 bunch sage 1 large chili, juliane on ice 1 bunch basil 2 red radishes, shaved on ice 1 handful of local olives snow pea sprouts extra virgin olive oil

Process: Slice sourdough nice and thick, then char on a grill. In a mortar & pestle, work the fava beans, lemon and splash of oil until it becomes a chunky puree.

Panfry the pumpkin, corn kernels and sage until soft (for 3 min in high heat), then toss in a bowl with the chili, basil and radish. Spread fava bean puree on grilled bread and spoon mix on top, finish with prosciutto, olives and sprouts.

Note: Miguel suggests using haloumi instead of prosciutto for a vegetarian option.

MARION’S DISH:

‘Smoked Trout Bruschetta with Herbed Olive Oil’ Serves 6

Ingredients: ½ cup best quality extra virgin olive oil, plus extra 2 Tbsp zest of 1 lemon 2 Tbsp finely chopped dill 3 Tbsp finely chopped chives 6 slices sourdough bread 1 garlic clove, cut in half ½ cup frozen peas 300g hot-smoked trout, flaked into large chunks 1/4 cup mint leaves 1 cup watercress or frisee sea salt & pepper

Process: For herbed olive oil, combine ½ cup olive oil, lemon zest, dill, chives and a generous sprinkling of sea salt and pepper. Set aside until ready to serve.

Heat a char-grill pan over high heat. Drizzle bread with the extra two tablespoons of olive oil and grill, for about 2 minutes per side or until golden. Rub one side of each piece of bread with the cut side of the garlic.

While the bread is grilling, cook peas in boiling salted water until bright green (about 1 minute). Drain and refresh in cold water.

Place cooled peas in a large bowl and add, trout, mint leaves, watercress and chevre. Drizzle generously with the herbed olive oil (leave at least a couple of tablespoons for garnish at the end) and gently toss all ingredients together.

Pile smoked trout mix onto grilled sourdough slices and drizzle with remaining herbed olive oil.

Note: This recipe would also work well with goats’ cheese. Marion suggests using 100g of Hindmarsh Valley chevre, crumbled on top.

WEBLINKS http://marionskitchen.com.au/about-marion/ http://www.primoestate.com.au/