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Life

Selector Magazine iPad App

Selector magazine is now available as a digital version for your iPad

With a cool interactive feel and heaps of extra content it is perfect to read Selector on the go, or on your kitchen bench when you are preparing one of the many delicious recipes from each issue.

Follow the instructions below to get your edition of the magazine free!

First go to the app store on your iPad and search 'Selector Mag'. Once you have found the app in the app store download it.

Then open the app or it can be found in your newsstand.

Once you have opened the app go to the help tab on the bottom of the screen. Find the 'sign in' button on the right.

Now enter your email address (it doesn't need to be the email associated with your Apple ID) and enter the password 'selector2015'.

Once you have entered your email and password successfully you will be able to download the current issue of Selector. (If you aren't taken straight to the store page, tap store at the bottom of your screen)

Tap the cloud icon under the issue you wish to see, download will begin. (The time this takes will depend on the type of connection being used).

Enjoy your free version of Selector Magazine!

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Food
Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 13 Jan 2017
The president’s medal is a unique prize honouring the very best in Australian food and beverage production. When John Fairley steps into the milking yard of his iconic artisan dairy at Picton, south-west of Sydney, the motley assortment of Jersey, Friesian and Swiss Red cows congregating in the early morning mist barely respond. Their udders are huge and distended, yet the cows are perfectly at ease, trustful, and content with the calm, persistent rhythm of the farm. He walks deliberately, purposefully, and with a composure that silently echoes off the hillsides. John doesn’t farm this land, he exists within it. A seventh-generation dairyman, John has a connection to land that is about as profound as it can be. He loves this country, and the cattle, and the milk they produce together. It’s a deep and abiding affection that underscores the quality of his remarkable milk. And the milk is truly remarkable. It’s rich and creamy, with a distinctly grassy note, the season’s sweet clover obvious on the nose. This is quite unlike large-scale commercial milk, for its flavour is infused with the terroir of Picton. EXCELLENCE AND IMPROVEMENT In 2008, John and his team from Country Valley Milk were awarded the President’s Medal, Australia’s highest honour for food and beverage producers. It is an accolade that recognises not only brilliant produce, but also the extraordinary people, businesses, systems and measures of environmental management and community engagement that must underpin all great agriculture and production. Food and beverage is not simply about what we bring to the table, it’s about our place in society, now and into the future, and a relationship with the environment and our communities. A broad proposition, it must be careful, respectful and manageable. To that end, the President’s Medal is unique as it not only recognises excellence, but actively encourages improvement in all areas, for the winners and their competitors. This award is about ensuring Australia will have even better food and beverages, embodying the highest levels of product integrity. Established in 2006, the Medal is managed by the Royal Agricultural Society of NSW. Open to farmers, producers and manufacturers from all over Australia, it is the distillation of the year-round competitions in Fine Food, Dairy Produce, Wine, Beer & Cider, and Chocolate. Overall champions from each division are pitted against one another in a triple-bottom- line analysis to find the very best of the best. This involves a rigorous examination of business plans, operational practices, community engagement and environmental management systems, global strategy and market acceptance. WINNING BENEFITS Many past winners are household names in fine dining – Tathra Oysters, Holy Goat Cheese, Milly Hill Lamb – while others are global brands like Bulla,  Yalumba  and Hardy’s. The President’s Medal reveals small manufacturers who think globally, and industrial players with the heart of an artisan. Benefits for all those involved are diverse. The process compels them to engage in new and productive ways with the challenges specific to their business, to find answers to stubborn questions, and to seek out new ways of marketing themselves. In addition, all competitors are exposed to a range of quality advice from industry professionals, chefs and retail experts about improvements they might consider, or ways to differentiate and grow. This is an invaluable consultation usually out of the reach and budget of most artisans. EYES ON THE PRIZE Then there’s the prize itself. A cash reward is provided by the RAS, along with a marketing package from one of Australia’s leading minds, Michael McQueen, and help with story production from Jason van Genderen, one of the world’s best film producers and filmmakers. This award is not simply about recognition, it’s engineered to help our very best produce companies grow, thrive and excel. There’s a great deal Australians can be proud of when it comes to our food and beverage industries. Diversity, innovation, resilience and excellence are all common values. Consequently, judging the President’s Medal is a daunting task, not simply because the entrants are from such diverse businesses, but because the economic, social and environmental standards are so high. But they will be judged, and a winner will be chosen. A DELICIOUS CELEBRATION To celebrate those achievements, the RAS is hosting The President’s Medal Awards Night in November, where a bespoke menu will be crafted by one of Australia’s most celebrated chefs, Christine Manfield in conjunction with Sydney Showground’s Tim Browne, using all the champion ingredients from this year’s competitors. It promises to be a delicious evening to which everyone is invited. Tickets will be available through www.rasnsw.com.au/presidents_medal. If you love great food, and want to taste Australia’s finest, this is an evening not to be missed.
Life
Sharp Thinking
Queensland mechanical engineer Mark Henry had the professional chef in mind when, as a student,   he set about developing a range of knives that were supremely functional and of such quality that they could withstand the rigours of Australia's busiest restaurants. They became so popular with chefs, they are now sought by home cooks as well. “I developed the knives for working pro chefs,” recalls Mark. “As a young student with no commercial experience, I had no idea about retail. I just wanted to redefine the working chef’s knife and eliminate all those traditional old weaknesses. “Chefs really liked the Füri knives from the beginning, then they talked about them, wrote about them in their food columns, at their cooking schools. Soon, the department stores were getting so many enquiries from consumers that they wanted Füri too. The demand was such that Füri was an immediate success, and quickly became Australia’s #1 premium knife brand.” The best metal for the best blade Most professional knives are produced in Europe, but Mark wanted to design a knife range that totally re-shaped the category. His first idea was to use high carbon Japanese stainless steel, noted for its superior durability and ease of sharpening.   For the best combination of sharpness and toughness, Mark specified the blade be between the thick, strong European style and the sharp, light Japanese style. “I was determined to use a type of high carbon stainless steel alloy that was more like the old carbon steel knives than the modern European knives,” says Mark. “Without the complex metallurgy, that means Füri knives have the ideal combination for working chefs of a blade material that holds its edge a long time, but is also easier to sharpen than the more common CrMoV alloys used in German knives, and most Japanese knives today. I would love to use full carbon steel, like the famous old French chef knives that take such a sharp edge so easily, but the corrosion would drive everyone mad these days, so it had to be also stain-resistant! Not an easy combination of features, but we achieved it.” Seamless design The next crucial element was in the seamless construction. The blade and the handle are one, so there is no place for food to get trapped, and no rivets or plastic parts to fail. So not only does it look stylish, it is the ultimate in food hygiene and durability. “I thought it was a bit silly that after 800 years of chef knife making, in the ‘90s we still had the same riveted handles, sometimes still with the same type of wood ‘scales’, or plastic more recently,” says Mark. “My chef friends and I all had knives with handles that had split wood, lots of gunk in the gaps, rivets missing, melted plastic, etc. I worked on a way to make the blade and handle into one seamless piece, while still keeping a hollow cavity in the handle for the correct balance. “Nothing beats this construction for hygiene and durability, particularly when combined with our tough steel and strong blades. The Iconic handle What also raises Füri above its competitors is its innovative handle design. The iconic reverse wedge shape means the handle locks into the hand for a safer grip, which helps reduce hand fatigue, and reduces repetitive strain injuries. “While I was still at university (QUT) studying my mech engineering degree, I put some research into the forces involved during the most repetitive and heavy cutting motions chefs use,” explains Mark. “It became quickly evident, to me, that the traditional handle shape (basically the same for 800 years) was opposite to what it should be. The traditional taper which becomes narrower toward the handle actually encourages hand slip toward the blade. Then I realized why nobody cut themselves, even with wet/oily hands: the brain automatically compensates for any small slip by making the hand squeeze tighter on the handle to produce more friction and grip. “That means fatigue for chefs  in the short term, and arthritis, carpal tunnel and other problems in the long term The Füri reverse-wedge handle actively reduces this slip by becoming thicker toward the blade, in the direction that counts, so that less hand squeeze is required for the same cutting work. This means less fatigue and less hand problems for chefs, or anyone with sore hands.” Füri’s innovative design elements and materials result in knives of the utmost quality and are the reasons Füri is the knife of choice for chefs around the world. TV chef and restaurateur Kylie Kwong is a Füri brand ambassador, while Nigella Lawson is also a big fan. Füri knives are ranged in all major department stores and independents around the country. For more information visit furiglobal.com
Two Blues Sauvignon Blanc 2014
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