Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Seasonal Salad

Ignore the importance of salad leaves at your peril. They’ve been known to make or break many a meal.  

I prefer to eat my salad as the French do, that is, after the main course, before the cheese, with my fingers. There is something entirely visceral about picking up the delicate leaves one by one, in appreciation of the careful attention that has come before. The metallic tines of a fork appear to me the quickest way to erode that joy.

With such simple pleasures, it is always a game of the finest details. Your choice first hangs on their freshness, as there is nothing more depressing than a bowl of wilting leaves. Once you have sought out the best-looking specimens at the market, you can start making more exciting decisions: are you looking for crunch or delicacy; bitterness, citrus or peppery notes; a creamy sauce or simple vinaigrette? 

Remember, these leaves are often the vehicle for other flavours and, just as it is with wine, this is a game of matching weight for weight, in this case leaves to the dressing. The crisp form of cos and iceberg will hold up against a creamy sauce; while more delicate leaves and fresh herbs will make better friends with a gentle vinaigrette, something agrodolce with a balance of sweet and sharp; leaves from the chicory family (endive and radicchio) have an innate bitterness and pair well with an anchoïade or even blue cheese and nuts; while peppery rocket loves the salty bite of a little parmesan.

Once home, your leaves need a gentle touch – this is a task for a lover, not a warrior. Salad leaves must be diligently picked, carefully washed (and dried), and dressed at the very last minute, with just enough dressing to kiss the leaves, not drown them. It is only then you’ll have a salad worth its own place at the table!

Beyond the salad bowl, there is a bounty of beautiful leaves that love a little time in the frying pan. Cos, braised with the sweet spring peas and bacon is a favourite served with chicken; while endive can be cut in half and allowed to caramelise in a hot pan with a little butter and lemon juice, the cooking will help mellow the bitterness – it is brilliant with game. 

Wilted greens can also take a starring role in a meal. All along the Mediterranean, the tradition of seeking the wild leaves and herbs that grow in the hills and quickly cooking them has led to beautiful pastas, egg dishes and pies. We have our very own, largely underrated, native spinach found in the sandy soil along the coastline known as warrigal greens. These leaves require blanching or light cooking to remove a poisonous compound (only dangerous in large quantities, but best avoided!). Once blanched, they have a delicate flavour and texture, and can be used in a wild weed pie or omelette to great success. 

In a restaurant kitchen, working through the large boxes of leaves is often a task assigned to the apprentices. They must carefully check each leaf for damage and bugs before thoroughly washing them. It must be done each day and can take hours. I recall pointing out to a friend of mine, the head chef at one such kitchen, that this must become a little tiresome. He (correctly) chastised me, explaining that while the leaves may not seem exciting, one bruised leaf would show they didn’t care, one bug would ruin an entire meal, one grain of dirt would ruin the mouthful. The lesson is in the detail, as is the reward.

Select and store

Seek out beautiful, fresh salad leaves. Pick through them carefully before washing them in cold water – a little soak will also help to revive tired leaves. A salad spinner is an important friend here, as moisture will repel oil. An alternative is to lay the leaves out on a dry tea-towel and pat them dry.

Salad leaves love

Extra virgin olive oil, vinegar, onion, cream, cheese, nuts, honey, garlic, mustard, salt, pepper, lemon, herbs, radish, egg.

Great salad recipes to try by Lyndey Milan: 

Tuna and quinoa poke bowl

Crisp pork belly with Asian salad

Burrata spring salad

Spiced chicken with blood orange and date salad

You might also like

Food
ZUMBO
Words by Mark Hughes on 12 Sep 2016
Adriano Zumbo has taken desserts from the final course to the star of the menu. now he’s taking Sweets to the next level with his own TV show. It seems like only yesterday that Adriano Zumbo was introduced to the world via his amazing croquembouche creation on MasterChef. Since then, he’s become a household name. His Zumbo patisseries have popped up all over the country, he’s had successful cookbooks, magazines covers (including two spectacular ones with Selector) and now has his own TV show. His story is well known. His Italian-born parents ran the local supermarket in Coonamble, in the mid-west of New South Wales. As a bright-eyed boy endowed with the wonderment of Willy Wonka, one of his heroes, the confectionary aisle is where Zumbo developed his love for all things sweet. He moved to Sydney at the tender age of 15 to start an apprenticeship with stints at Georges and Neil Perry’s Wokpool before heading to Europe for the World Pastry Cup to train in some of the best culinary institutions in Paris. After a few jobs back home, he took the plunge and opened his own shop in the Sydney suburb of Balmain in 2007. It’s been full steam Zumbo ever since. Popularity for his croquembouche has been eclipsed by his marvellous and myriad macaroon creations and they are by far the biggest seller at his seven successful Zumbo stores. They are also the focus for his second cookbook, Zumbarons (see his master Zumbaron recipe next page). So with all of this attention, it seems only natural that the next progression was to host his own TV show.
Food
Impress: Duncan Welgemoed
Words by Mark Hughes on 28 Jun 2018
On appearances, chef Duncan Welgemoed creates quite an impactful first impression. Broad shouldered, wild haired and inked up, he’s an imposing character. His profanity littered speech and blunt, heavy metal attitude amplify the offering. But one should never judge on first impressions. He’s a true gentleman, a loving husband and father of two, and an inspirational mentor in the kitchen. His tattoos are in fact replicas of famous artworks from the likes of Klimt, Cocteau and Giger. His ‘no holds barred’ style is the result of honesty, dedication and passion. Delicious flavoursome food, South Australia and a great restaurant top his agenda. A colourful journey Raised in the turbulent surrounds of Johannesburg and enduring a troubled childhood, Duncan escaped South Africa for London when he was 17. Mugged of his life savings at a Soho strip club, he fell into cooking as a way to survive. He’s never looked back. Le Manoir aux Quat’Saisons, Fat Duck and Restaurant Gordon Ramsay all appear on his resume. He followed his heart to Adelaide, fell in love with the place and the girl, married and stayed. He helmed French restaurant Bistro Dom for a few years before opening Africola in 2014. Likened to a raucous dop & chop food party, Africola has become the destination for dining in Adelaide. “It started off fairly authentically African,” says Duncan of the restaurant’s evolution. “As we worked through the style of what we wanted to become, it has actually grown to be very Australian, not in terms of using indigenous ingredients or anything, it’s just that we believe that Australia is a beautiful multicultural country and that is what it (Africola) has grown into. “I suppose the biggest thing is, we’ve always wanted to achieve the informality of a South Australian restaurant and today, Africola does just that.” Parochial passions At its heart, Africola is South Australia. Wild, untamed, abundant, exciting. And in his heart, Duncan admits he wouldn’t be the chef he is today if he had set up shop in another part of the world.  “I think the big thing with how Adelaide has transformed who I am as a chef started with the whole country bagging South Australia and Adelaide,” says Duncan. “Moving here and seeing this beautiful place with fresh eyes, I couldn’t understand why people in Sydney and Melbourne would treat Adelaide as Australia’s drunken uncle. It pissed me off. “I know Adelaide had its day in gastronomy in the late 80s/early 90s. They said that’s when it was at its peak, and now it’s having a resurgence. But I believe the food and culture have always been there, it just went underground – that’s where winemakers and chefs started working with artists and musicians to challenge the orthodoxy.” Delicious food circus Through Africola, Duncan delivers that challenge with fervour. Dishes such as Goolwa pipis in fermented chilli and garlic, and padron peppers with almond aioli and katsuobushi, blended with a rock music feel and vibrant surroundings have put Africola on the world dining map. Young chefs from around the globe come to learn its essence, while diners travel from all corners to bask in Africola’s aura. “Being a destination restaurant is kind of weird,” admits Duncan. “We were a community restaurant. We want to be there for the locals who eat there two, three times a week. But because of the hype, or whatever, the word spread that this is a really interesting restaurant that is value for money and is super fun. “It’s like a community driven food circus, entertaining the masses. That’s what we’ve always wanted to become. It doesn’t follow a certain restaurant orthodoxy. I believe orthodoxy belongs in religion, not gastronomy. “So giving the platform for myself and our staff to express ourselves as we only know how, and that is; loud music, delicious food, great booze and great service, is a testament to the great talent I have behind me.”
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories