Food Wine Sleep

As the days start to get hotter and the food on our tables is lighter, Rosé is fast becoming the wine of the season at Esca, Bimbadgen and the Bimbadgen Ridge 2010 Rosé is one of my favourites. After much success during the 2011 Wine Show season, diners of Esca are finding that nothing can surpass sitting on Esca’s balcony taking in the view and the vines with a Riedel of Bimbadgen Rosé.

This Rosé is an ideal accompaniment to a wide range of food from antipasto or wood-fired pizza through to a Sunday afternoon BBQ with friends.  Its fresh fruity flavours balanced by crisp acidity make the perfect accompaniment to the cured salmon, orange butter sauce, horseradish crème and savoury tuille on the Esca Summer menu. As much as we love the 2010 Rosé, the upcoming release of the Bimbadgen Ridge 2011 Rosé is a cause for much excitement – young, fresh and bursting with flavour it is definitely one to keep an eye out for!

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Bimbadgen Ridge Rosé

Bimbadgen Sparkling NV Rosé

Cured salmon, orange butter sauce, horseradish crème and savoury tuille

We’re right in the idyll of summer now and we’re all starting to enjoy the lighter, fresher cuisines of summer, and some great summer wines. But it’s often easy to rely on our old faithful rather than freshening things up for the summer by trying some new and interesting drops. This summer I’ve looked at a few key trends which might help you pick out some fresh and exciting drops to tempt your taste buds this season.

Trend 1 - Keeping it local: Supporting local growers and producers continues to be a big trend in food and wine circles, both overseas and here in Australia. Food miles, seasonality and quality produce have never been as important as they are right now. In supporting 400 local producers across Australia, at Wine Selectors we’re looking forward to a summer of the smaller specialist grower.
Wine pick: Jackson’s Hill Under Block Semillon 2011: A mould-breaking wine for a Hunter Valley Semillon. This unique drop is from a vineyard situated at the highest point of the Hunter, and would work well with your favourite seafood dish – fried whitebait, salt and pepper squid, or garlic prawns. And while Semillon is an old favourite in NSW, it’s underrated in the rest of the country, that’s just not fair!

Trend 2 – All about the zest: The freshness of citrus fruits is a real highlight of summer cuisines.. You’ll find the distinct tang of limes and lemons flavouring our food and wine this season. Chris recommends:
Wine pick: Lions Den Babylon Block Riesling 2010: Boutique Barossa at its best! Distinctive lime juice flavours with a touch of straw and honey add complexity to this soft wine. Lions Den is an exclusive Wine Selectors label from Dandelion, a unique fusion of vineyards between the Lindner, Rey and Brooks families. Try pan fried scallops with lime and ginger with this wine for a truly flavoursome combination.

Trend 3 – Can’t beat a bubble: It’s no surprise that bubbles are on the rise again for this summer with Christmas and New Year celebrations, but our palate is much more discerning with the passing of time.
Wine pick: Petersons Sparkling White NV: Petersons have been producing wine for 30 years in Australia so they certainly know their stuff. This Semillon Chardonnay blend smells of citrus and melon fruit. Seafood based canapés would be delightful washed down with this punchy drop.

Trend 4 – Simple but classy on the Barbie: No Australian summer would be complete without a healthy dose of locally grown meats grilled to perfection on barbecues in backyards around the country.
Wine pick: Brokenwood ‘Bentleys Boot’ Pinot Noir 2010: Summer’s not all about white wine! This Hunter Valley varietal features red and black fruit flavours and a dry finish. Kangaroo fillets seared on the barbecue would be suited to this earthy and spicy Pinot Noir.

But if you get really stuck this summer almost any summery dish works with great un-wooded whites like Sauv Blanc and Pinot Grigio. They both work with a wide range of summer foods, from seafood to mild cheeses, and their light and fresh characters match nicely with simple salads, but are also enjoyable by themselves.

My wine picks for the season are all available from Wine Selectors at www.wineselectors.com.au

About Wine Selectors
Wine Selectors started in the Hunter Valley in 1975, providing 25 local winemakers with a central location to sell
their wines. 35 years later Wine Selectors has expanded throughout Australia and today supports more than 400
independent winemakers across every major Australian wine growing region.

From its beginnings, Wine Selectors has been committed to delivering confidence to its customers. Every wine is of guaranteed medal winning standard, approved by Wine Selectors’ expert Tasting Panel, who have a collective 140 years experience in the industry.

Summer is a fabulous time, especially in a region like our home in the Hunter Valley. The dormant grape vines of winter have come alive with colour during Spring and the fruit of a new vintage. At Bimbadgen however, it is not only the vines to keep a watch over in Spring and Summer. The Esca Bimbadgen restaurant vegetable garden is alive with the flavours of the new season. For the summer menu, one of my favourite dishes is the ‘Salad of Summer Vegetables’ from which we have created with the fresh season produce we grow in our very own garden.

Asparagus should be just poking through the ground in tender, pencil sized spears. Dutch carrots are small and bursting with sweet flavour – but don’t plant too close as we found out! Peeling curly carrots can take some time! Baby Beetroots are also a great inclusion and growing well now for harvest.

For inspiration, below is a recipe of my ‘Salad of Summer Vegetables’ dish currently on the Esca menu:

Salad of Baby Summer Vegetables

Walnut Dressing:
100g toasted walnuts – chopped
500ml olive oil
Salt & pepper
50g brown sugar
200ml red wine vinegar

1. In a saucepan, warm the vinegar with the sugar, salt & pepper on a low to medium heat. Over-heating will cause the vinegar to burn.
2. Remove from heat and whisk in the oil.
3. Let cool to room temperature and then add walnuts.

Vegetables:
6 whole baby red beetroots
12 micro turnips
12 purple dutch carrots
12 chanteray carrots
12 micro truss tomatoes
12 asparagus spears

1. Bring a pot of water to a rapid boil, blanch all vegetables separately in the following order. Refresh all vegetables in ice water – this will help them maintain their colour.
- Turnips
- Chanteray Carrots
- Purple Dutch Carrots
- Whole baby beetroots
Test with a skewer, vegetables should remain slightly firm.

2. Remove vegetables from ice water, peel and set aside.

3. Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30 – 40 seconds. Place immediately into ice water.

4. Place the truss tomatoes into a small baking tray. Drizzle olive oil over the top, and season with salt and pepper. Place in a medium oven for 5-10mins or until they begin to soften.

To serve:

1. Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways.
2. Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper.
3. Lightly toss the vegetables.
4. On the plate arrange the vegetables to your liking.
5. Break the labna in ½ and re-roll to a ball and place 3 pieces around the plate.
6. Drizzle the plate with walnut dressing.
7. Garnish with micro shiso (Micro herbs).

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Salad of Baby Summer Vegetables

As the publisher of noodlies.com, a food blog that is all about diverse food in Sydney, I was asked by CNNGo.com to pick six dishes that just scream VIETNAM!!! that their readers could get in Cabramatta. 

The six below are  a mix of very well known Vietnamese dishes and one or two that may not be that familiar to most, but are still, oh-so uniquely Vietnamese.  Enjoy, and let me know what you think.

1. Pho

No list would be complete without Pho, Vietnam’s most famous soup. It comes in several types: beef, chicken, vegetarian, even seafood. And this bowl of pho was at Pho Tau Bay, voted Sydney’s best Pho in 2010.

2. Com Tam (broken rice)

Com tam, is ‘broken rice’ with pork chop, cha (baked minced pork), bi (thin slices of pig skin) and runny fried egg is an optional extra.

3. Banh Cuon

Banh cuon are little ice noodle pockets are  filled with mince served with cured pork, fried onions and range of mints including coriander and basil.  A good banh cuon is distinguished by how thin the rice noodle is, and by the dipping sauce. There are only two places I know of in Cabramatta that sell this dish and I reckon Phu Quoc serves probably the best in all of Sydney.

4. Bun Bo Hue

This challenging dish is for those who graduate beyond pho.  Bun bo hue in fierce, lemongrass and chili dominate, that red isn’t from tomato paste!  There are several types of meat, including beef, pork, pork devon, and congealed pork blood as well as pig trotters. One of my favourite dishes!

5. Goi ga (chicken salad)

Goi ga, with congee is one of my all time favourite things.  At Dem Hen we order goi ga chay bo, running chicken or free range chicken.  The meat is tougher gamier, but ultimately more satisfying.  The cabbage, mint and lettuce and other greens, together with the lemon juice with a touch of fish sauce really works with the chicken.  And a couple of chicken feet indicates this place will never compromise.

WARNING: please don’t read on if you’re squeamish – the following is about fertilised eggs.

6. Hot vit lon

Hot vit lon are soft boiled fertilised duck eggs, eaten for protein and to aid fertility.  They’re also eaten in many south east Asian countries, including the Philippines where they’re called balut.

For a full description on how to eat hot vit lon and what it tastes like, visit this noodlies Sydney food blog post.

About noodlies: Noodlies food blog uncovers authentic, culturally diverse food and culture around Sydney.  I live in south western Sydney – a wonderful, exciting, culturally diverse place which never ceases to surprise and delight. SBS sums up noodlies pretty well:

“Embedded in Cabramatta in Sydney’s culturally diverse south-west, Thang Ngo reports on popular restaurants as well as hole-in-the-wall eateries which still serve exciting authentic food. Vietnamese, Chinese, Lao, Thai, Cambodian, Iraqi, Lebanese, Italian, Chilean, Korean… he’s eaten, blogged, and lived to tell the tale.”

If you’re interested, I’d encourage you to visit noodlies and like the noodlies facebook fan page, noodlies YouTube channel, or subscribe to noodlies monthly e-newsletter.

The Naked Turtle

The name of this delightful eatery conjures up images of surf and sea and the view from the breezy outside patio does not disappoint. Situated directly opposite Kings Beach at Caloundra, the Naked Turtle offers an enjoyable balance of mouth-watering flavours, ambiance and an attentive and caring staff who will look after your every need.

Owned and run by a close-knit family originally from Geelong, they and their friendly staff strive to uphold the highest standards in customer service and great food.

Speaking of great food, I started with the garlic prawns entree. Set on a springy bed of seaweed and sprouts, dressed in a creamy, piquant sauce hinting of fresh coconut and lime, this dish was a swirl of complimentary flavours that simply melted in my mouth and between my wife and me, disappeared quickly!

For our mains, the generously sized grilled salmon came served on a bed of crisply steamed baby asparagus and velvety potato rostie, drizzled with a lemony-luscious hollandaise sauce which got our mouths watering. The fish was moist and flaky and the blend of flavours created perfection on a plate.

Not to be outdone, the Filet Mignon with portabello mushrooms was tender, sweet and juicy and perfectly seared to my request of medium-rare, accompanied with a full bodied glass of Scotsman’s Hill red.

Last but not least, we shared a serving of the Naked Turtle’s award-winning sorbet, strawberry in our case, which between the two of us melted quickly in our mouths.

We chatted with the Naked Turtle’s proprietor, Simon Krefts, after our meal. “Customer service is our highest priority”, he told us. “People have a lot of choices when it comes to eating out. We want to ensure that not only do people truly have a great experience eating with us but that they will want to come back.”

Judging by the many tables filled with smiling customers that evening, the sounds of their happy chatter mingling with the candlelight and cool night air, I think the Naked Turtle team is hitting the mark.
We walked away from our experience at the Naked Turtle not only full and satisfied but with a sense of having been completely nurtured. My Rating: four out of five forks.

Shearwater Holiday Resort

The stylish 4.5-Star Shearwater Holiday Resort was the perfect place to stay at Caloundra. With a bird eye’s view of King’s Beach, it is not only a place to relax and let your hair down but is conveniently located to the many attractions nearby, including a plethora of restaurants, pubs and the well designed foreshore water feature, pool, park and entertainment stage.

Our self-contained apartment was appointed with tasteful, modern and clean furnishings, which made us feel right at home as soon as we stepped in the door. The kitchen featured a spacious marble countertop and was stocked with an abundance of cookware and dishes, allowing us to cook our own meals.

The view from our balcony in the morning was stunning, as we gazed at the shimmering blue waters of King’s Beach, the sound of children playing in the surf drifting to our ears as we lazily sipped our morning coffee. What better way to start one’s day?

The Shearwater also features recreational facilities including a heated pool, spa, children’s wading pool, gymnasium and games room and a well designed conference and function centre, all just a 50 meter stroll from the patrolled surf beach.

Overall, we thoroughly enjoyed our stay at the Shearwater Resort. It is a home away from home when staying on the Sunshine Coast and will leave you with a feeling of true relaxation. Well suited for a romantic get-away or to bring the whole family for a good dose of R & R. My Rating: four out of five pillows.

For more details on these great spots, log onto http://www.facebook.com/pages/The-Naked-Turtle/150813044935024 or www.ShearwaterResort.com.au

Reviewed and written by Erik Bigalk http://www.erikbigalk.com/

The Naked Turtle

Shearwater Holiday Resort

Looking for a Christmas gift for someone who has everything? Nothing says Merry Christmas quite like a bottle of Prince Philippe Maurice De Broglie’s Prince Wine. A fruity blend of handpicked grapes, reflecting the same method of wine making used in the 15th century.

Prince phillipe maurice de broglie sparkling vintage is designed to impress…The perfect choice for a special occasion, event or fabulous dinner party.

Heralding from the Loire Valley or the Garden of France as it is commonly referred to, Prince Phillipe Maurice De Broglie’s ‘The Prince’ is an elegant and fruity blend of handpicked grapes, reflecting the same method of wine making used in the 15th century. The region’s ancient tradition of wine making and kinship to the land remains the essence of the vineyard and production at Chateau de la Bourdaisiere where ‘The Prince’ is formulated. Dry grown and handpicked, all Prince Philippe Maurice de Broglie wines are produced with nurturing hands to ensure only the highest quality wines leave the vineyard. Chenin blanc (known also as Pineau de la Loire among other names), is a white wine grape variety from the Loire Valley. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines. The Prince 2004 sparking vintage has a full-bodied fruity palate and lovely acid balance.

Prince Phillipe comes from a long line of prominent family members including a Prime Minister (1877), Nobel Prize winner (1929) and a notable history in the French military since the 1600s. ‘The Prince’ has been the drink of choice at popular events such as the inaugural Gertrude’s Table; Aurelio Costarella store opening in High Street, Malvern; the Holloway Diamonds’ client evening for their Canterbury VIP clients; and the 2011 Mother’s Day lunch at Crown Casino.”

Be sure to treat someone special this Christmas with a bottle of Prince Philippe Maurice De Broglie’s Prince Wine

Purchase online at www.princewine.com

IMPORTED INTO AUSTRALIA BY EVENT GALLERY WWW.EVENTGALLERY.COM.AU PHONE ENQUIRIES TO: +61 3 9077 5890 /0437 199 977

Prince Philippe Maurice De Broglie's Prince Wine

Prince Philippe Maurice De Broglie

In light of TV shows such as Masterchef, Hell’s Kitchen and My Kitchen Rules, people are forgoing expensive meals in dim-lit restaurants and returning to the kitchen. With Blue Bowl Brown Sugar cooking classes, the kitchen is a far cry from Gordon Ramsay’s ‘hell’. Taught by Patricia Phillips, who has worked with the likes of Kylie Kwong, Bill Granger and Neil Perry, the classes are relaxed, informal and most importantly, educational.

The classes feature cuisine that ranges from Italian, French and Spanish to Greek, Moroccan and Asian. Group classes are held at the Southern Highlands Winery, but they also provide cooking experiences in Sydney and the surrounding areas. Upon arrival at the winery, you are greeted with a frothing glass of champagne, a Blue Bowl Brown Sugar apron and an in-depth, intimate cooking tutorial. Once you have completed cooking, you are treated to a sit-down meal (complete with a selection of local wines) in which you can reap the benefits of your hard work in the form of a delicious three course meal.

For Patricia and sister Kristal, starting cooking classes seemed like a natural way to do what they loved. Being Greek meant that the girl’s family spent most of the time in the kitchen. There was always food on the table and they always associated it with family and fun.

Blue Bowl Brown Sugar cooking school features a wide range of locally produced ingredients; gourmet foods such as duck from Thirlmere poultry farm, assorted mushrooms grown in a local, unused railway tunnel in Mittagong and cheeses from the local dairy small cow farm in Robertson.
Patricia believes that buying fresh, local, seasonal produce is important to us because we believe it’s an important way to support our local community. We also find that it gets us the best results when cooking. The flavours are always so much more deliciously intense when they are in season and it’s a great way for our clients to sample ingredients they may not otherwise have the chance to taste.

Blue Bowl Brown Sugar has several types of class on offer, such as:

• Group classes are held at the Southern Highlands Winery and have approximately eight people in each. (RRP $160)

• For an extra-special experience, you can try Blue Bowl’s Market to Table class which is held on the second Saturday of every month at Bowral Food Markets. This is cooking from start to finish – purchase the food, prepare it and eat it! Ideal for couples, friends or individuals interested in kick-starting or developing their cooking skills. (RRP $185.00)

• Kids classes teach kids to make everything from pizza and pies to pasta and salads and are followed by a sit-down meal. They’re a fantastic idea for kids’ birthday parties as the mini-chefs are treated to a colourful chef’s hat and apron, full colour recipe book and party favours, as well as all ingredients and equipment. (RRP $100.00 per child with a minimum of 8 kids.)

• Corporate classes are held in Sydney and the Southern Highlands and are a great way to encourage bonding among colleagues. Generally, the group is split into teams who rotate between having a tour of the winery (when the class is held in the Highlands), a wine tasting and a cooking class. These classes are a unique way to encourage office bonding and team-building. (RRP $205.00+)

For more information, go to www.bluebowl.com.au

Blue Bowl Brown Sugar cooking classes

Blue Bowl Brown Sugar cooking classes

Blue Bowl Brown Sugar cooking classes

Establishment 218 is the latest venture from Bindaree Beef – the largest Australian family owned beef processor and leading international supplier of meat. With a tradition of delivering delicious premium meats, Bindaree Beef exports to more than 40 countries and has secured its place as a preferred supplier within the North American, Asian and EU Markets. During its 30 years of reign, Bindaree Beef has garnered a reputation for providing the very best product, supplying premium meat to top restaurants, caterers and butchers around Australia. Located in Inverell in northern NSW, Bindaree Beef can source cattle 12 months of the year, guaranteeing a year round supply of premium beef to customers.

Just over a year ago, Establishment 218 was born, allowing us to offer our premium meats direct to the public for the first time. We chose the name Est. 218 as it is the AQIS Registered Export Number that Bindaree Beef trades under on the international market. Located on O’Riordan Street in Alexandria, Establishment 218 not only offers customers the opportunity to select their own cuts of beef, but also the experience tagged with spoilt for choice. Customers can actually ask the staff and butcher questions and tips on what piece of meat is right for them, the best cuts for different recipes and budgets. We now carry a large selection of Pork, Lamb, Poultry and other small goods.

A real positive our retail customers experience is that we are offering outstanding value for money as they are buying meat direct from the producer. We are truly a ‘paddock to plate’ business and it is the customer who truly benefits at the end of the day. We can guarantee consistency of quality as the meat is all coming from our plant — we aren’t buying in from a number of different suppliers. Bindaree Beef is produced to meet the highest standards, in a hygienic and ethical environment.

When customers enter our industrial chiller to select their cuts of meat, they can count on our support. There’s a good chance customers can get a little overwhelmed by the choice on offer, so it is important to us that our customers understand the difference between the number of prime beef products we carry – including AAA Angus, a renowned worldwide superior breed for taste and tenderness. AAA Angus is premium beef 30 months or younger sourced from our regional farmers in NSW. The cattle are free-range pasture fed and 100-day grain fed finished. To meet stringent requirements the bodies are chiller assessed for: meat colour, fat colour, marble score, pH levels and ossification (physical age of the beast). These requirements are strictly monitored and audited to ensure total customer satisfaction. AAA Angus is verified by the CAAB (Certified Australian Angus Beef). Angus Grain Fed is available as grass fed, 120 days grain fed and at special times throughout the year- 200 days grain fed. The Angus Grain Fed is perfect for a succulent juicy steak and is a very good replacement for it’s more expensive Cousin- Wagyu.

We are really big on the ‘try before you buy’ which is why we host regular taste testings on site so our customers can be tantalised by the incredible flavour our beef has. We normally hold these each Saturday between 11am and 2 pm. In the lead up to Christmas, we will be taking lots of corporate orders for great value hams, turkeys and other game birds. We have also just launched our home delivery service for those people who can’t make it into the chiller.

ESTABLISHMENT 218
29 – 31 O’Riordan St, Alexandria NSW 2015
Mon – Fri: 9.30am to 5pm
Sat: 8:30-5pm
Sun: 10am to 4pm
P: 02 9690 0979
E: sales@establishment218.com.au
W: http://www.establishment218.com.au/

Establishment 218

One on one service

Shop floor

When you consider that an average winery uses a wide range of pesticides to grow it’s grapes you start to wonder how much chemical residue ends up in your bottle of wine. Pesticides are like clumsy bulldozers – they kill everything in sight including harmless ladybugs and beneficial bees! I’m sure all those toxic chemicals aren’t too good for the farmers either!

It is a vicious cycle…as chemicals are used to control one problem, all the bugs, including the ‘good bugs’, are destroyed – this means that further problems can arise (eg fungus) that had previously been controlled naturally. Also, over time, pests and diseases can develop a resistance to these harsh chemicals, which means the soil, water and land continues to be poisoned and we get more toxins per glass! On the other hand organic farms exclude the use of herbicides, pesticides, fungicides and artificial fertilisers, resulting in a natural wine that is bursting with flavour and devoid of chemical residue. The only addition to organic wine is sulphur, in minimum amounts within the Australian Organic Standard, to ensure quality during bottle maturation.

With no toxins used the farmers stay happy and healthy and the vineyard buzzes with bees, bugs, worms and life. A great example of a vibrant, sustainable vineyard is Tamburlaine – Australia’s largest organic wine producer who stands at the forefront of organic sustainable viticulture. It’s refusal to use anything toxic in its vineyard has scored it a legion of sustainability awards. Not only does it get top marks for it’s green credentials but it’s wines are consistently ranked as some of the best. Even wine critic James Halliday gave Tamburlaine a distinguished ‘red’ 5-Star rating in his 2012 wine companion for producing consistently good quality wine.

As an environmental advocate, Tamburlaine is one of a few Australian wineries to feature the Australian Certified Organic logo on it’s labels. It’s vineyards in the Hunter Valley and Orange (NSW, Australia) are audited yearly to ensure no synthetic chemicals are used and strict practices are maintained. This means instead of toxic pesticides, Tamburlaine only uses organic fertilisers like seaweed, nettle, worm teas and composted recycled organic waste. The winery waste water is recycled and a vertical composting unit ensures all waste from the vineyard including grape skins and stalks, wood chips, shredded paper and leaf littler is recycled and reused.

Tamburlaine’s certified organic and biodynamic wines have consistently won awards. They believe that without the use of chemicals, the wine has a cleaner, richer flavour that accurately represents the ‘terrior’ of where the grapes are grown. Another benefit is that the minimal use of preservatives can reduce any unpleasant side effects eg. headaches and allergic reactions. That’s got to put a big smile on your face!

So now that you know that organic is the best way to go, it’s time to grab a bottle of Tamburlaine’s Blanc de Blanc certified organic sparkling wine and make a toast to the festive season!

For more information about organic viticulture and Tamburlaine’s organic wines, post your questions on Tamburlaine’s Facebook page at www.facebook.com/Tamburlaine.Organic.Wines or to purchase wines online visit www.mywinery.com

Tamburlaine - Cellar Door

Tamburlaine - Orange

Organic Facts

I walk through the door and am greeted by smiles and kisses on each cheek. I catch a glimpse of fresh ricotta cannoli on the table… Yes please! The coffee grinder is making that oh so familiar sound and the aroma of fresh coffee beans alluring my senses amplifies the two little words I have been anticipating since I woke this morning… ‘coffee Jess?’ Ahh I’m… at work, I’m at work but it feels like home.

Andrew is our technical consultant and an amazing barista, he is usually the man making the coffees for everyone in the morning, mine arrives embellished with a perfect layered heart. I admire it for a few seconds before taking that first sip, the creamy texture of the milk hitting my lips and the deep flavour of the coffee with a rich chocolate, nutty overtone makes me smile every time, and so my day at Di Lorenzo begins.

The story of Di Lorenzo Caffé begins much like my morning, with a passion for drinking and sharing damn good espresso coffee! Growing up in Abruzzo, a region in Italy lying less than 80km due east of Rome, Aldo Cozzi and Mina Di Lorenzo, the founders of Di Lorenzo Caffé embraced coffee culture from an early age.
Coffee culture is omnipresent in Italy and its story dates back to the 1600’s when coffee houses began to appear in major cities.

The Italian coffee served in the coffee houses was prepared in pots using infusion-based methods consistent with the prevailing practices across Europe. Although these cafes form an important part of the history of coffee in Italy, they don’t form part of the history of Italian Coffee.

Italian espresso as we know it was first inspired by the needs of consumers. For many workers, waiting five minutes for coffee to brew was too long (Not much has changed there!) Inventors started looking for faster ways to brew coffee to order. Being the age of steam, the first attempts used steam rather than water. A steam brewing contraption at the 1896 World’s Fair is said to have made 3000 cups per hour. Unfortunately, steam-brewed coffee tastes awful since coffee generally needs to brew at just below boiling (195-205°F or 90-96°C) to taste its best. In 1901, the Italian inventor Luigi Bezzera came up with a workable solution. Pavoni manufactured these first espresso machines in 1905 and so the espresso (fast) coffee was born!

The revolution in the history of espresso came in 1947 when Achile Gaggia registered a new patent, this time for a lever operated piston incorporating gearing and a spring. This was simple to operate by hand and would force hot water drawn directly from the boiler, through the coffee cake. The use of the piston meant extraction resulted in essential oils and colloids from the coffee creating a rich hazel-coloured crema on top of the resultant beverage. Today this is seen as the defining characteristic of espresso, however at this time, this new beverage was renamed ‘Caffé Crema’ (cream coffee) in order to distinguish it from the pre-existing espresso beverages. The slogans on the Gaggia machine made clear its revolutionary nature ‘Crema Caffé Naturale’ and ‘It works without steam’

The arrival of the caffé crema marked not only the creation of a distinctive Italian-Style coffee but also the birth of a mass Italian coffee culture…The coffee culture that Aldo and Mina grew up with. The pair met at a bus stop in the late 1970s, fell in love, got married and had a beautiful son Andrea. In 2000 Aldo felt the pull to return to Australia (his country of birth) Mina and Andrea were excited about the prospect of a major change, so with free spirits the family packed their bags and moved. After spending the first couple of years travelling, the Cozzi family settled in Sydney. They soon grew tired of not being able to find a good espresso, reminiscent of the Italian-Style espresso they were accustomed to. Aldo wanted people to try espresso the way it was done when he was growing up in Italy. With what little money they could scrape together the Cozzi family found a shop on Boundary Street in Darlinghurst. They tiled it, put in the benches and painted it. Over a few months Aldo developed a blend of espresso which truly delivers the rich flavours, aromas and crema of Italian espresso! The cafe was a success! It was everything the family had hoped for, a place which would bring people together; somewhere patrons could feel at home and share good espresso! The coffee became so popular that the family started wholesaling it as Di Lorenzo Caffé!

Today Di Lorenzo is a boutique coffee company distributing to some of Australia’s best cafes, pizzerias and restaurants who have a great relationship with the coffee merchants and who pride themselves on excellent fresh produce, beautiful food and of course amazing coffee.

Espresso anyone?
Di Lorenzo will have a new look website up and running in the next few weeks. For now you can read more on the current website: www.dilorenzocaffe.com
Words by Di Lorenzo’s in-house photographer Jessica Matino www.jessicamatinophotography.com

@ Kafenio in Cronulla

@ The Lab Cafe Edgecliff