|David Bitton (left) and Karl Fraser at the Game Farm Tasting and Blogger Event, |
Bitton Gourmet Café and Grocer, Copeland Street, Alexandria
The event, held at Bitton Gourmet Café and Grocer, featured some nifty butterflying and deboning by Karl Fraser, a director of Game Farm which has its farm gate up north in Galston, in the Upper Hunter Valley region.
|Game Farm demonstration|
Early supporter and proponent, Tetsuya Wakuda even appears in some of the marketing materials, and to this day, he still sources much of his game meat from Game Farm - to exacting standards, of course.
|Deboning a chicken/spatchcock|
But Fraser shows us how in several steps that look natural and intuitive to him, but a little perplexing to me. A sharp knife is critical, as are clean cuts. Deboning is ideal for ease of eating and especially rolled dishes like a ballotine, which I think is a liitle fancy for my home kitchen, but nonetheless, I'll give it a go soon.
|Cuts of quail (quail tulips, centre)|
|Duck salad with witlof, endive and walnut|
(Photo courtesy of DEC Communications)
|Ballotine of spatchcock, spinach, goat's cheese and black olive tapenade|
|Corn fed chicken confit on brioche with tomato chutney|
|Glazed quail with spiced apple stir fry|
Ecstatically, I find that this recipe is in David Bitton's cookbook Bitton: A French Inspired Café Cookbook, which we've been gifted with, along with Bitton's Asian Dressing which is also in the recipe.
|Duck consomme in the kitchen|
|Orange caramelised quail legs|
But the shiny, caramelised end product, lightened with a good helping of orange, made it all worthwhile. With the bone in, I delight in nibbling the flesh off the thin bones and sucking up every bit of (buttery) flavour.
|Petite coffee and vanilla créme brulee|
And with many thanks to Game Farm, we walked out of Bitton Gourmet Café and Grocer lugging sample bags of products: duck, spatchcock, chicken and quail - to practice deboning to our hearts' content.
|Barbequed Game Farm duck breast|
We probably should have rendered the fat beneath the skin a little longer, but it was nonetheless a juicy, meaty cut.
|Barbequed Game Farm quail halves|
Keep an eye out for some game recipes and cooking attempts to come.
Thanks to Game Farm, DEC Communications and Bitton Gourmet Café and Grocer for the tasting and blogger event.