Cabernet King! i wish.

Strange autumn weather in the South East... usually dry and hot with little to no rainfall at this time of the year for the past half a decade is replaced by heavy repeat rainfall and minor flooding. Long humid stretches with rain following has created ideal conditions for insects their predators and fungus. Picking a few boxes near Mundulla and the Cabernet is not to bad, but a little tour into the Shiraz by the vigneron shows the percentage of botritys affected grapes goes over the accepted rate by the winemakers. We get a trailer load and bid the massive Golden Orb spiders fairwell.

Confit Duck, etc...

My first real attempts at the famous method of cooking the 'canard' is pretty much successful. Plenty of rich flavour, good tender texture and great accompaniments. Black lentils with seasonal vegetables and reduced stock, layers of potato baked with cream and thyme (Thanks Ted!). The confit duck was rick and textural, sauced with a duck jus sweetened with local quince and or Waikerie plums. This meal was with a
Chateau Laroque 2001 from St Emillion. Thankfully it was a good match and re ignited my love for well made Cabernet.

Confit fun!

So the portions have been seasoned with plenty salt and sitting in the fridge overnight. Rinsed and then dried well before having a 90degree bath in duck fat.
The Polish woman at the Foodland is right when she says duck fat is heart attack in a jar, I'm having a stroke just looking at it.... Mmmmmm heart attack!
Lentils and diced veg. and roast spuds on the go as well.

Quote: "I know French cooking, I've been to France!"

It's not often you get the chance to go to Paris at the drop of a hat. Let alone get paid to do it...
Eating, drinking and seeing some of the innumerable sights, oh and working. Highlights include the vino, the baked cheese and the steaming hot Cassoulet.

So when I got home I looked at all the duck fat at the local Foodland and the fresh Luv A Duck birds and think  Quote: "I know French cooking, I've been to France!" scoff-scoff-snort-snort-what-what!!
So here's my attempt at confit duck.
Of course there is so much history behind the method of confit and the gift of extended storage under duck fat. Examples of peasants surviving long winters without much yet eating heartily on duck cooked months earlier and I could go on about the ventricular benefits as well.

But here are some messy butchering snaps....

Giles

Scullery Food Moments

A first birthday cake that should certainly get the best dressed prize!  Amazing work and detail. It brought back some of the cakes of my childhood - Tip trucks, figure 8 race tracks... The Australian Women's Weekly set that bar very high for home baking. Nowadays the cupcake is experiencing a big resurgence, including elaborate decoration!  I was happy to see this appropriately themed old school roller skate cake at a roller rink party.  The young'n's sat in tubs with wheels as limbered up parents attempted to scare them silly!  Sore hamstrings and some chaffing for my troubles and no cake... It doesn't really matter what it taste like though. 

Cafe Komodo coughs up a cold brekky, sad but true!  Although it appears edible enough this breakfast was a disappointing effort and in the depths of winter a hot breakfast is one of life's treats.  The price tag of $16 was relatively reasonable and would have been a real steal if the the plates were warm and the food was promptly delivered.  The Komodo team is up against it when serving food out of a tin shed in what is now the coldest winter in a long time.  It is not impossible though.  Just last week we enjoyed a hearty full breakfast at Henry on George B'n'B in Moonta in South Australia's Yorke Peninsula.  For $12 you would struggle to find better value, the venue was busy with punters all enjoying the good price on the hot mid winter treat.
Whilst in the area....
The Wallaroo Marina dished up some local snags made by a local butcher that seriously floated this ones boat.  Shiraz infused bangers (made by local butcher Des) on a creamy whipped up mash with a lovely rich sauce.  Other meals appeared passable, although a lamb shank was cooked far to quickly and suffered dearly in the process-  Almost inedible...  The facility itself seems to be lacking a little soul. The walls seem a little bare and the coloured paper napkins and the bread rolls make it seem a little old fashioned for a three year young venue.
On the journey home we stop at a local fishing outlet selling oysters from Coffin Bay from further west, locally caught snapper, crabs and what caught my eye was the pickled baby octopus.  The snapper fillets were large and reasonably cheap, seared and baked with sumac served with spicy yoghurt sauce, they were amazing.  "Steve's Pickled Octopus" are a delicious snack that I would love to see on a local tasting plate that you could enjoy at the local joints with a local ale.  Snags, Snapper, Occy all they need is the local Ale!

Giles

ps. The local pasties at the Kadina Oval were top notch.... Cousin Jacks Bakery, Moonta.
Please comment on your favourite brekky location!