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Food

Maggie Beer's pumpkin, verjuice and extra virgin olive oil risotto

Preparation time
Cooking time
Serves
4

Maggie Beer is spot on with her match of Semillon, but why not try one from the home of Semillon in Australia, the Hunter Valley. Jackson’s Hill The Reserve Semillon 2014 is fresh and crisp with classic citrus flavours with a savoury edge , mouth-watering richness and persistent acid line.

Read our interview with Maggie Beer here

INGREDIENTS

  • 700g peeled pumpkin, cut into 2cm cubes
  • 8 tbsp extra virgin olive oil
  • Freshly ground pepper
  • Sea salt
  • 1.5 litre chicken stock
  • 1 large onion, finely chopped
  • 75g unsalted butter
  • 400g Arborio rice
  • ¾ cup of Maggie Beer Verjuice
  • 80g Parmesan cheese
  • 60g crème fraiche
  • 2 tbsp of chopped flat leaf parsley

METHOD

  1. Preheat oven to 200ºC.
  2. Place the pumpkin pieces on a tray, drizzle with 2 tablespoons of extra virgin olive oil and season with sea salt and cracked pepper. Bake in the oven at 200ºC for 10 minutes until pumpkin edges become a little caramelised.

  3. Deglaze the pumpkin with 3 tablespoons of verjuice and bake for a further 2 minutes. Remove from oven and set aside.

  4. Pour the stock into a saucepan and heat on stove over medium heat.

  5. In a wide-based pan, or shallow-sided large saucepan, add 3 tablespoons of olive oil and the butter and sauté onion on medium heat until golden. Add the rice and stir to coat. Cook for 1-2 minutes, then increase the temperature to medium-high.

  6. Make a well in the centre of the pan and add the remaining verjuice and continue to stir until the liquid evaporates.

  7. Reduce heat, adding a full ladle of stock at a time and stirring until stock has been absorbed by the rice. Repeat this process – adding stock ladle by ladle and stirring continuously until three quarters of the stock has been used. It should take 15-20 minutes.

  8. Add half the pumpkin and its juices. Increase the heat, add last of the stock (again, ladle by ladle and stirring continuously) and the remaining baked pumpkin.

  9. Remove pan from heat and stir in crème fraiche and about half of the Parmesan.

  10. Finally, top with the chopped flat-leaf parsley, some freshly-ground black pepper, the remaining Parmesan and drizzle with the remaining extra virgin olive oil. Serve.

Food
Preparation time
Cooking time
Serves
4

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Food
Adam Liaw asks are we really what we eat?
Words by Adam Liaw on 3 Sep 2018
In his new book, Destination flavour Adam Liaw examines the many cuisines of the world, so who better to ask, ‘what is  Australia’s food identity?’ The discussion on Australia’s food identity in this country might be the longest conversation we’ve ever had with the fewest words spoken. There’s no doubt we love our food, but we also find it difficult to put our finger on exactly what it is.  Have you ever been asked by somebody abroad about Australian food, only to mumble something like “Oh, we eat all kinds of stuff…” and change the subject? How can we describe the taste of home? The Pros There are, of course, things we do very well. Our diversity of cuisine is the best in the world. We might assume the rest of the world eats as widely and as well as we do, but they don’t even come close. Our cuisine has drawn from all over for centuries, and we flit from one inspiration to the next with barely a thought.  A chiko roll and a couple of dim sims might not seem the most exciting example of Australian food, but in the 1980s, for the descendants of Irish stew and siu mai respectively to sit together so comfortably and mainstream? It wouldn’t be possible in any other country. Others may match us for British, American and European influence, but nowhere covers the breadth of Asian cuisines as well as we do, and that includes the countries of Asia.  The overall quality of our produce is also truly impressive. There are many countries with greater biodiversity and where many ingredients surpass our quality, but as a complete package, if I could visit one good greengrocer, butcher and fishmonger in any country to make a meal, I’d do that right here at home.
For the full story and recipes from Adam, pickup a copy of the Sept/Oct 2018 Selector issue from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery. OUT NOW: Destination Flavour People and Places by Adam Liaw (Hardie Grant, RRP $50). 
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories