Where NSW Wines meet the French palate…
A few weeks ago I attended the NSW Wines competition organised by the French-Australian Chamber of Commerce at the Doltone House in Pyrmont, and had the opportunity to talk to Master Sommelier Franck Moreau from the Merivale Group, and Florent Bouvier from the Travers Wines. I wrote a little article for the Sydney edition of “Le Petit Journal“, an online publication in French for expats all over the world.
I’m going to try to adapt it to the blog, in English, in the version below
Paper art by Sydney-based French artist Marine Coutroutsios
Have you guys already planned your Bastille Day this year?
More and more exciting things happen in Sydney for the occasion, and it’s great to see Bastille Day so wholeheartedly embraced by Australians & French expats alike every year!
Hello dear readers,
Just thought I’d republish here an interview I did for the South Sydney Herald following the World Environment Day on June 5th. I had the opportunity to talk with Jon Dee, Author, Social Entrepreneur and Founder of Do Something! and Planet Ark, about an increasingly worrying issue: food waste.
Read on… and feel free to leave your own tips on how to avoid food waste in the “Comments” section! :)
Waking up to food waste
World Environment Day is celebrated annually on June 5 to raise global awareness of the need to take positive environmental action. This year’s theme was “Think.Eat.Save”, as the amount of food wasted all over the world is growing, while millions of people go to bed hungry every day. According to the UN Food and Agriculture Organisation (FAO), every year 1.3 billion tons of food is wasted, the equivalent to the same amount produced in the whole of sub-Saharan Africa. In Australia alone, 4 million tons ($8 billion worth) of food per year is thrown out, most of which ends up in landfill. Australians waste about 20 per cent of the food they buy.
Adriano Zumbo, Anna Polyviou and Daniel Texter
An energetic and passionate pastry chef, award-winning Anna Polyviou‘s had a career spanning 13 years that’s taken her around the world from Melbourne to London, Paris (working for Pierre Hermé), Chicago and now, Sydney.
After five years running the pastry and baking operations at Bathers Pavilion, Anna has recently been appointed to her new role as the Executive Pastry Chef at the Shangri-La Hotel in The Rocks.
It’s not that often that I venture across the Bridge, I know it’s still Sydney, but to me Mosman feels like the other side of the world. However, when one of the Four Frogs owners, Florian Guillemard, invited me to visit their crêperie, the prospect of authentic Breton galettes and crêpes was enough to lure me to that part of town.
New Valrhona chocolate: Dulcey, a “blonde” chocolate (32%)
Valrhona is a name I grew up hearing about, as my hometown Romans-sur-Isère was not far from their headquarters in Tain l’Hermitage (Drôme), an area better known for their Syrah wines, made by Chapoutier, Jaboulet et al. I knew at the time it was supposed to be a fine chocolate, but I wasn’t aware of their international reputation, which is pretty much that of being one of the best chocolates in the world.
Miles and Maya in that famous scene from “Sideways”
Maya: “Why are you so into Pinot?”
Miles Raymond: “Uh, I don’t know, I don’t know. Um, it’s a hard grape to grow, as you know. Right? It’s uh, it’s thin-skinned, temperamental, ripens early. It’s, you know, it’s not a survivor like Cabernet, which can just grow anywhere and uh, thrive even when it’s neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they’re just the most haunting and brilliant and thrilling and subtle and… ancient on the planet.”
Team Pastry Australia at Le Cordon Bleu, Ryde, March 2013
Some of you might know that my partner and I have been following the Australian Pastry Team for two years in order to document their journey to Singapore for the Asian Pastry Cup, and then France for the World Pastry Cup.
Hope you are well! Today I’m republishing an article I wrote for my local paper, the South Sydney Herald, initially published on May 7th. I was honoured to meet Jennice & Raymond Kersh at Tapeo Cafe in Redfern for this interview, as I had heard of them ever since I arrived in Australia: they are real legends! They were the first to bring indigenous ingredients to the public in their (now closed) restaurant “Edna’s Table” in Sydney CBD.
Jennice & Raymond Kersh at Tapeo Cafe, Redfern – Photo: Sandra Beeston
A few months ago, as I was researching an article for the beautiful website Eat Love, I had the opportunity to meet with Ludovic Geyer, a French Chef who runs with partner Xavier Huitorel the popular Bistro Papillon, located in Sydney CBD.
Ludovic generously gave me his time to answer my questions about his experience of food as a French man who has been living in Australia for 8 years now.
Here are his answers… (translated into English by myself)