Friday, May 4, 2012

David Costello of the Courier Mail went food fossicking in the Granite Belt recently. His favourite finds included:

Sue Ingall uses a food processor to get the tiny, diced vegetables that make her zucchini relish famous throughout the Granite Belt and beyond. The ingredients are lightly cooked and still firm, which adds a lovely texture on the palate. Serve with ham, cheese or stir through scrambled eggs. Another Ingall special is greengage plum jam made from a closely guarded tree in a secret location.

Granite Belt Dairy
Roscoe and Karen have split the jobs at their Granite Belt dairy. He tends and milks the Jersey cows while she makes rich, golden cheeses. This Brass Monkey Blue uses both standard cultures plus "penicillium roqueforti", which give the cheese its blue-green hues. The result is a creamy, complex product with a pleasant finish.

Heavenly Chocolate
Alba Conti makes clay pots and delightful chocolates at Wisteria Cottage near Stanthorpe. She got the chocolate bug while visiting her Argentinian homeland ski resorts a few years back. Conti uses Belgian couverture and local ingredients to make elegant pralines, including cabernet truffles and Heavenly lemon myrtles. (Ed note: closed until further notice)