livinglocal

September 23rd, 2014

This Servved issue is dedicated to the locally produced. It’s about what’s being grown on your home turf, the enthusiasts in your own neighbourhood and professionals around the corner. Enjoy.

Podcast Food Tour

Sydney blogger Evie Chataway shares her top picks in Sydney’s Rozelle and Balmain areas for this free podcast walking tour. The podcast is a foodie focused walking tour and aims to show off some of the top restaurants, cafes and other relevant gems this neck of the woods has to offer. 18 delicious stops.

Big box of local

The lovely people at Sydney Markets sent blogger Bellyrumbles a big box of Australian seasonal fruit and vegetables to do with what she wished. A no strings attached box of beautiful Australian grown produce. Here’s the result.

Editorial

Welcome to Servved!

Each issue of Servved is a tightly themed compilation of the best food writing and photography in the country.

Welcome to Servved. Here you'll meet some of the best food writers, photographers and stylists in the country. Servved is a network connecting inspirational foodies from across the web, collecting their best content and presenting it to you.

Each issue of Servved is a tightly themed compilation. In this issue we focus on what’s closest to us and we call it “Support your local”. It’s about what’s being produced on your home turf, the enthusiasts in your own neighbourhood and professionals around the corner. Around any corner, actually, because when we travel the locally produced food is what'll give us the experiences to remember. Our fascination for and interest in the most local, is global.

How about this, for starters: The Granny Smith apple is a native Australian icon. It was first grown – by mistake – 150 years ago, just north of Sydney, a bare hour from the modern day kitchen of super blogger Peter Georgakopoulos. Today it’s recognised around the world. Above, you see Peter’s Granny Smith Apple Fritters. They are as delicious as they are locally grown. Try. Now.

Also in this issue of Servved: John Bek’s stroll through the backstreets of Marrickville – ending up with an Australian tart. An experiment with truffle from Western Australia, Barossa Valley pasta, Billy Law’s visit to the legendary Tasting Australia festival in Adelaide and Sara McCleary’s look into “a big box of local”.
We hope you'll enjoy it. Speak soon.

Mr Big Stuff

A “unique spin on traditional American soul food flavours” based in cold hard Melbourne? Joanne Feehan from blog Second Helping visits the recently opened Mr Big Stuff. Disclaimer: she does have a soft spot for Mac & Cheese.

Harvest Market

Running every Saturday morning, this two-year-young Farmers' Market is a not-for-profit organisation providing a platform for Tasmanian growers and producers to sell directly to customers. Billy Law, creator of blog A Table for Two, paid a visit.

Tasting Australia

Tasting Australia is a biennial event and it has been running for more than fifteen years, launched by Ian Parmenter and David Evans back in 1997. This year, South Australia tourism has taken over the helm for organising the festival and appointed Maggie Beer, Simon Bryant and Paul Henry, three new creative directors who are truly passionate about what South Australia has to offer.

Making pasta in the Barossa Valley

Matteo and Fiona are the owners of Casa Carboni; an Italian cooking school and enoteca located in Angaston in the Barossa Valley. They chose Angaston because of the rich array of produce, sustainable farming practices and "buy local" philosophy. Matteo and Fiona are two individuals who sure followed their food and wine dreams. Peter from Souvlaki for the Soul reports.

Truffle and duck fat carrots

Being in possession of fresh Western Australian truffle and not using it to its fullest would be a minor culinary crime, of course. Here’s a glorious truffle risotto with duck fat carrots and porcini salt.

Exemplary showcase of Australian cuisine

Allan Huynh, creator of restaurant review blog Almost Always Ravenous, visits Brae Restaurant in Birregurra. The produce is sourced locally where possible, with the surrounding 30 acre property having much potential for growing onsite harvesting. When Allan rewarded Brae with his notorious “Divine” rating, we had to have a closer look.