With Anzac Day almost upon us, it is time to take stock and commemorate the men and women of Australia who have over the decades ensured we here retain our freedom. A wonderful addition to any Anzac Day menu is the gloriously named Anzac Biscuit.
1 cup (90g) rolled oats;
2/3 cup (50g) shredded coconut;
1 cup (150g) plain flour;
½ cup (110g) firmly packed brown sugar;
½ cup EVOO (extra virgin olive oil) - use a later harvest and milder flavoured oil;
3 tablespoons golden syrup;
2 tablespoons boiling water;
1 ½ teaspoons bicarbonate of soda;
1 teaspoon vanilla extract
Preheat fan-forced oven to 160°C. Line two large baking trays with baking paper.
Whisk together EVOO and golden syrup. Combine bicarbonate of soda and boiling water and stir to dissolve, then add to EVOO/golden syrup mixture. Pour over the dry ingredients and add vanilla extract.
Stir together until thoroughly combined, place teaspoonful quantity (rolled into a ball) on tray, and fork to flatten - these biscuits will spread so leave about 5cm between each ball.
Bake approx. 16 minutes until a beautiful, deep, golden colour (although still soft). Remove from oven and allow to cool slightly on baking tray. Once biscuits have hardened a little, remove to wire rack and allow to cool completely.
Monday 7th April saw Kangaroo Valley Olives host the Nowra Evening View Club for a Grove, Processing Room and Tasting Experience (tour). Sixteen members of the club joined us and by all accounts, it was a thoroughly enjoyable and worthwhile experience, with many being astounded at the actual time, effort and process it takes to produce premium quality tables olives and extra virgin olive oils.
Not all our harvest is yet complete, so the group were able to visit the groves and see, touch, and smell the still ripening olives on the trees. It was an absolute pleasure to host this friendly, inquisitive and lively group.
Our olive press stopped 4.45pm yesterday - 40 litres of pure extra virgin olive oil - green in colour (reflecting the early harvest of corregiola olives) with a herbaceous pungency (including that delightful peppery tickle at the back of the throat). We have bottled a dozen of these beauties - unfiltered and ready to take to our local stockists, with another dozen earmarked for the Kiama Farmers’ Market on Wednesday 16th April. KangarooValley Olives: Ambrosia (250ml)
Kangaroo Valley Olives won first and second place with two of their infused Extra Virgin Olive Oils. The ever popular Basil, Rosemary and Garlic took out First place and one of our newer recipes (launched Spring 2013) of Chillil, Lime and Ginger received Second prize. These EVOOs are a fabulously easy base for recipes calling for the subtle undertones of various herbs, spices or citrus.
Winning First and Second place in both sections for our Sweet and Savoury Tapenades at the recent A&H Show, Kangaroo Valley Olives was rewarded for using only premium quality olives grown only in Kangaroo Valley - with our innovative recipes ensuring a fabulous taste sensation.
Kangaroo Valley Olives swept the pool at the recent Kangaroo Valley Show - gaining First and Second place in a variety of sections relating to whole olives, tapenades and Extra Virgin Olive OIls. This is a wonderful result for a small boutique olive grower and reflects our strong commitment to true local produce, processed in our own facility - with much love and care. Frankly, we are thrilled.
Exceptional turnout for the inaugural Kiama Farmers’ Market - Black Beach was jam-packed with a massive variety of stall holders and people looking to buy high quality LOCAL produce. Many sold out within hours, and the response from visitors and customers has been so positive. This is a true Farmers’ Market, where you are able to buy direct from the grower or producer, direct from the farm to you.
The market is set to run every Wednesday, with a large cross section of producers on board, some of whom will attend weekly and others on a fortnightly or monthly basis. Kangaroo Valley Olives will be back next month, on Wednesday 5th March. Hope to see you there.