Uncategorized

Cooking Local with Cookes Food – Flavours Fruit and Vegetable

by Jenny Butler
Thursday 8th March 2012

As we spend more time with Sophie and Nicole of Cookes Food, it becomes more and more evident how incredibly passionate they really are about local produce! Their love of local food is exciting and contagious, somehow Sophie even makes a 2am wake up call about lettuce seem appealing! – Jenny x

Photo – John Deer

Anyone that works in the fruit and vegetable industry works on a totally different timetable to you or I. Peter Canavo, owner and head forager of Flavours Fruit and Vegetable has absolutely no problem contacting me at 2 or 3am with a query about what colour I want in my baby butter lettuces. I love the attention to detail that this company offers me. Every so often with my order I get a package consisting of seasonal samples and I’m so lucky that Pete puts in some things I might never be able to find…beauties include finger limes, blood limes, samphire, all the seasons best; winter rhubarb, autumn pears, spring asparagus and summer cherries, all in beautifully different shapes and sizes.

Photos – John Deer

I have used many fruit and vegetable suppliers, however to me I needed a closer relationship where they recognized that I don’t want produce out of season or from overseas and I’m pretty strict about that. I need guidance from the supplier as to what’s in, what’s out and what’s having a bad week due to weather. I have been known to tell my clients that I won’t get them something if it’s out of season even if the Peruvian version is available in the supermarket.

Photos – John Deer

As consumers we should be having a close relationship with our grocers just as much as our butcher. I rarely shop at the supermarket as I cannot stand the way you have no idea what you’re getting or where it’s from – it kills the dialogue about food that is so important… so get to the market people!

Flavours Fruit and Vegetable
3/21 Lindaway Place
Tullamarine   VIC   3043
(03) 9310 4899

Flavours figs with ricotta, hazelnuts and sweet vinegar syrup

2 figs (ripe is best)
200g ricotta
¼ cup hazelnuts
2 tbsp caster sugar
2 tbsp red wine or sherry vinegar – buy a nice one as your only as good as your worst ingredients!

Photo – John Deer

In a small saucepan combine the sugar and the vinegar.  Gently cook until you have a syrup, set aside to cool.

Tear open your figs and place on a lined baking tray.  Sprinkle with some of the chopped hazelnuts, place the ricotta to the side of the tray and place in a pre heated 180 degree oven for 5-10 minutes.

Remove from the oven and drizzle with the vinegar syrup.

Photos – John Deer

It’s up to you how you serve it but there is something lazy and pleasant about the roasting tray sitting in front of you, it also keeps it warm for longer.

Sophie and Nicole x


by Jenny Butler
Thursday 8th March 2012

2 comments

  • WendyGai 3 years ago

    It looks so beautiful – but excuse my ignorance, how do we eat it? With crackers? Am loving your Blog this week!

  • Brendan 3 years ago

    WOW… this recipe is amazing… how lovely.. I can’t wait to be hosting some lovely people for a wonderful meeting of the minds… true though, how would you eat it? I would hate to ruin such a lovely idea by using a dry biscuit that wasn’t complimentary.

    On a side note… I want to shop with Sophie and Nicole some time. I want to share the passion and knowledge that you have about food and where its from, I try to stick to the markets around the city for produce because I don’t like the supermarkets forced foods. but I want to learn to avoid, as you put it… killing ‘the dialogue about food that is so important…’ If you ladies are ever… and I mean EVER organising a shopping adventure where you share your expertise I would be interested in joining you. ooohhh… then you can come back to my house and I will pour you wine and pick your brain over a serving of everything you have taught me to purchase… ***Think about it… there is a business there for you too!

    Thanks for the wonderful posts this week. very very much! Brendan

You might also like

by Lucy Feagins
Friday 24th October 2014
10
by Lucy Feagins
Wednesday 22nd October 2014
17
Julia Busuttil Nishmura & Nori Nishimura
Tuesday 21st October 2014
2
by Lucy Feagins
Thursday 23rd October 2014
6
by Lucy Feagins
Tuesday 21st October 2014
by Amber Creswell Bell
Monday 20th October 2014
by Lucy Feagins
Friday 17th October 2014
15
by Lucy Feagins
Monday 13th October 2014
12
Julia Busuttil Nishimura & Norihiko Nishimura
Tuesday 14th October 2014
by Lucy Feagins
Wednesday 15th October 2014
21
by Amber Creswell Bell
Friday 10th October 2014
5
by Stuart Harrison
Thursday 9th October 2014
6