“Cooking with CAP “: celebrating fresh, community and regional food. What’s your Hero Ingredient?

Glenn is a bit tardy in responding

15. August 2012 01:17

To all my friends out there in NSW let me start this post by apologising for being so slack in responding to your comments, I am getting a lesson from Cass today on how to effectively operate this blogging business so until this happens I thought I would write to everyone and try to answer some of your questions. Firstly on the Wagu and how to cook it, Wagu is similar to all other beef, the critical information is how has it been fed and what cut of beef are you going to use. My suggestion to you will always be to use anything other than a fillet. Secondary cuts are my favourite and allow you to show plenty more skills and I feel it has much better flavour. Slow cooking recipes with shoulders or leg cuts works well. Wagu is generally a richer style of beef so be careful on your portion size. Lillypilly is an Australian native berry, it is most widely used in chutney and jam, and this is not to say this is the only application but it is the most widely used. I suggest you check where possible with someone in your indigenous community and they should be able to help a little more, if not just ask me. Wattle seeds are a bit more difficult, when cooked they do become bitter, I have used wattle seeds mixed in with peppers to coat steaks, I have also used Wattle seeds in desserts, again I would use the same method as the Lillypilly and ask your community experts for some advice on how they used them, again if you get stuck please come and ask me. I think it’s great that you keep in touch and again please forgive me in being late in responding. Since seeing you guys I have worked in Melbourne, Sydney, Palmerston North, and Auckland and am now heading to Singapore so, as you can see, your Chef keeps busy. Chat soon, ’bye guys GA

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