Pozza Foods

58 Joseph Street
Lidcombe NSW 2141
Ph. (02) 9646 2696
Hours: Mon - Fri 8.30am - 5pm; Sat 9am - 12.30pm
Website: www.pozzafoods.com.au

Looking for pasta that Mama used to make? You'll find it here at Pozza and the great thing is, they're at wholesale prices! The Pozza family have been in the pasta making business for many decades producing authentic Italian pasta products. Pozza use only fresh Australian ingredients, contain no MSG, no preservatives, no artificial flavours or colours and are GMO free. That's a big tick from me!


When you arrive you'll notice that the store seems quite ordinary from the outside but as you enter and hunt through their freezers you'll be surprised by the sheer variety of pastas available at incredibly low prices. We bought a 500g bag of fresh Gnocchi for $3.80!

Some of their products in store include:

- Agnolotti, ravioli, raviolini, tortellini, gnocchi

- Lasagna

- Tagliolini, fettuccine, tagiatelle, pappardelle

- Cannelloni

- Mini Pizzas

- Pastizzis

- Cheese Cakes

What we particularly love about this place is the care and love that goes into Pozza's pasta. There is a real sense of home cooked goodness and it is always satisfying to know that you are supporting a small Australian family owned business. This place is truly a great find that not too many people know about.

Passionfruit Cheese Cake with added fresh Passionfruit.

How to Cook..... A Turducken

 The Perfectly Cooked Turducken

What is a Turducken?
A Turducken is a deboned chicken stuffed in a deboned duck, which is then stuffed in a deboned turkey. It certainly does sound a little like Frankenstein or something Heston Blumenthal would put together, but its origins actually date back centuries ago with the Ancient Romans.

These days Turduckens are very popular to serve during Thanksgiving in the US however, their popularity has now spread worldwide with many courageous Aussie foodies giving it a go. We even heard a segment on 2GB dedicated to Turduckens!

Us 2 Little Piggies decided to give it a go as our Christmas dinner centre piece. Instead of deboning the birds and sewing the beast together ourselves, we decided to slightly cheat and purchase the bird already assembled.

Where to buy a Prepared Turducken?
Prime Quality Meats
Shop 10, 79 - 113 Sailors Bay Road,
Northbridge, NSW, 2063
Ph. (02) 9958 2186
Please order ahead of time. These are prepared to order.

How much is a Prepared Turducken?
We paid around $180 for close to 10 kilos. This amount of meat would feed close to 20 people as part of a large Christmas dinner.


How to Cook a Turducken?

Ingredients:
1 Large Assembled Turducken (7-10kgs)
3 Tblspn Dried Onion Flakes
2 Tblsns Dried Garlic Flakes
2 Tblspns Salt
1 Tblspn Cracked Pepper
2 Tblspns Paprika
1 Tspn Cayenne Pepper

Equipment:
Large Oven
Large Roasting Tray
Large Wire Roasting Rack
Meat Thermometer
Aluminium Foil
2 Litre Saucepan
Grinder / Coffee Mill
Whisk
Sieve

Gravy:
Turducken drippings
500ml Chicken Stock
250ml Red Wine
1/3 Cup Plain Flour
1 1/2 Tblspns Dried Italian Herbs
Salt & Pepper 

Method:
Preheat the oven to 110 Degrees Celsius for a marathon cooking time of 8 hours. Meanwhile, place the fresh or thawed (not frozen) Turducken back side down on the large wire rack inside a large roasting tray. Using a paper towel, pat dry the skin of the Turducken.

In a spice grinder / coffee mill, combine onion and garlic flakes, salt, pepper, paprika and cayenne pepper. If all of the ingredients do not fit at once, grind in several equal portions. Grind for 20 - 30 seconds on a medium to high speed. Rub the spice mixture on to the breast side of the Turducken. Place the Turducken in the centre of the oven. Bake for 4 hours at 110 Degrees Celsius.

 The Seasoned Turducken

After 4 hours, baste the Turducken with the cooking juices from the bottom of the tray. Then cover the Turducken with Aluminium foil. Cook for another 4 hours and repeat basting the Turducken every hour.

 Basting the Turducken

At the 8 hour mark, check that the internal temperature of the Turducken has reached 75 Degrees Celsius. Using a food thermometer, insert it into the centre of the thickest part of the Turducken. If the internal temperature has not reached 75 Degrees Celsius, return the Turducken to the oven for another hour and then repeat the internal temperature check.

Ta Daa - The Final Product

When the desired temperature of the Turducken has been reached, remove and rest the Turducken for 1 hour before carving.

Carving the Turducken

Gravy:
Whilst the Turducken is resting, prepare the gravy. Place the roasting tray over medium heat, add stock & red wine. Whisk to remove the dried stock along the sides and the bottom of the tray. Cook for 5 minutes to reduce.

Transfer liquid into a 2 Litre saucepan and let it sit for 5 minutes. Discard the fat by skimming the oil from the stock and wine mixture. Add the sifted flour and mixed dried herbs and whisk to combine. Turn stove on medium / high heat and cook gravy mixture stirring continuously until the mixture becomes
smooth. Season with salt & pepper.

Serving Suggestions:

Serve with roast new potatoes with fresh rosemary. Roasted vegetables are a perfect accompaniment to this meal. Don't forget the gravy!

Margarita's Cecinas

205 Hamilton Road
Fairfield, NSW, 2165
Ph. (02) 9728 3371
Hours: Tue - Fri 8am - 6pm; Sat 8am - 3pm; Sun 8am - 2pm

When we first walked into this store we were overwhelmed by the sheer variety of  colourful cans and jars of South American pickles, beans, cold cuts and hanging cured meats. The smell of mild paprika perfumed the air, igniting all of our senses.

Canned Pickled Vegetables, Chillies, Beans, Tea, Stocks & Sauces

Not one can nor jar seemed out of place. You can see that the owner Magarita, takes great care and pride in the presentation of her store. Everything seemed immaculate and the prices were reasonable. What we particularly liked was the selection of authentic cold cuts and hanging Chorizos. They also had a great variety of pre-marinated meats such as Pork Belly in Garlic & Paprika.

The Smallgoods selection included:
- Arrollado Huaso (Pork Roll)
- Pollo Alinado (Marinated Chicken)
- Matambre (Rolled Flank Steak filled with Vegetables, Eggs & Herbs)
- Pates, Aspic, Terrines
- Asado Carnicero, de Tiras, Alinado (Roast Meats)
- Chorizo Chilenos (Chilean Chorizos), Picantes (Spicy Chorizos), Finos (High Quality Chorizos)
- Longanizas (a Sausage similar to a Chorizo)
- Prietas / Morcillas (Black Pudding)
- Pichanga (mixture of Ham, Cheese and Olives)
- Mollejas (Gizzards)
- Tripe, Liver, Kidneys
- Conejos (Rabbit)
- Lenguas (Tongue)
- Costillar Alinado (Marinated Ribs)
- Empanada (Stuffed Pastry).....and much more

A snapshot of the Smallgoods Selection

Some great advice, don't forget your cooler bag!

Palmito Salad

Ingredients
1 Can of Palmitos (Hearts of Palm)
6 Baby Roma Tomatoes
Good Quality Extra Virgin Olive Oil
Salt & Pepper


Method
Drain the palmitos. Slice the palmitos into 2cm rounds. Next, slice the baby roma tomatoes in half, length ways. Place the palmitos and tomatoes on to a plate and drizzle over olive oil. Lightly season with salt and pepper to taste.

Egg Free Chocolate Cookies

Ingredients
125g Softened Unsalted Butter
1 Cup Brown Sugar
1 Tspn Vanilla Extract
1 Tbspn Milk
3 Tbspns Sour Cream
2 1/2 Tbspns Vegetable/Canola Oil
1/4 Cup Sifted Cocoa Powder
1 1/2 Cups Sifted Plain Flour
1 Tspn Sifted Baking Powder
275g Dark Chocolate Broken into Bits


Method
Preheat the oven to 180 Degrees Celsius. Line a baking tray with baking paper. Beat together the softened unsalted butter and brown sugar until creamy. Then add the vanilla extract, milk, sour cream and oil, slowly working them through the butter mixture.


Next, sift and fold in the cocoa powder,  plain flour and baking powder. Break up dark chocolate into small pieces and fold them into the mixture.


On to the baking tray lined with baking paper, drop heaped tablespoons of the mixture, leaving about 3 centimeters between each cookie. Place the tray in the oven for between 15 to 20 minutes. Then transfer the cookies to a wire rack to cool.


Serving Suggestions
Serve cookies with a big glass of milk or soy milk.

Danny's Snack Bar

28 Arthur Street,
Baulkham Hills, NSW, 2153
Ph. (02) 9686 8828
Hours: Mon - Wed 11.30am - 2.30pm & 4pm - 8.30pm
Thurs - Sat 11.30am - 2.30pm & 4pm - 9.30pm
Sun & Public Holidays 4.30pm - 8.30pm
Web: http://dannyssnackbar.com/

Danny's Snack Bar in Baulkham Hills has been a long standing establishment in the area serving great Chinese food for over 20 years. The food is cheap in comparison to a lot of Chinese takeaway stores along the North Shore and very popular with families for a quick takeaway dinner.

Chilli King Prawn $13.50

All of the usual Chinese takeaway dishes are available such as:

• Mini Spring Rolls (6) $4.80
• Prawn Chips $1.30
• Sang Choy Bow $10.00
• Chicken Sweet Corn Soup $3.50
• Seafood Tom Yum Soup $10.00
• Sweet & Sour Pork $8.50
• King Prawns with Snow Peas $13.50
• Mongolian Lamb $10.50
• Fried Bean Curd with Combination $11.00
• Beef with Black Bean Sauce $9.00
• Lemon Chicken $10.50
• Special Singapore Noodles $8.50
• Steamed Chinese Vegetables $8.00
• Fried Rice (Large) $4.80

Mini Spring Rolls (6) $4.80

For a full listing, please visit http://dannyssnackbar.com


What we particularly like about Danny's is that he pays special attention to food allergies. This is the only place I know of that can pull off a fabulous fried rice without any egg. The serving sizes are generous and they also offer catering services for functions.

 Fried Pork Ribs with Salt & Pepper $12.00



The restaurant is clean and you can watch Danny as he prepares your food in the open kitchen, clanging ladles against woks and tossing fine grains of rice in the air. Danny is so fluid in the kitchen that he has your meals prepared to your requirements at record speeds.

Don't expect anything flash, Danny's Snack Bar is a simple and casual affair that serves great Chinese takeaway food. You can eat in for $1 per person however it is unusual to see anyone do so. Most people opt for the takeaway service. Please note, they do not offer a home delivery service.

Scores
Food: 7/10
Ambience: 5/10
Cleanliness: 8/10
Service: 8/10
Value for Money: 8/10
Suitability: Take away preferred. There are some tables for eat-in.
Payment: Cash & Major Credit Cards.

The Perfect T-Bone Steak

Ingredients
1 Large T-Bone Steak, 500 - 700gms
1 Tbspn Olive Oil
1 Tbspn Rice Bran Oil
1 Tbspn Sea Salt
1 Tbspn Coarsely Cracked Pepper


Method
Allow the T-Bone to rest at room temperature for 20 - 30 minutes. Meanwhile, pre-heat the oven to 190 degrees Celcius.


In an oven proof, heavy based fry pan, bring the Olive and Rice Bran Oils to a high heat (near smoking). Rub half of the salt and pepper on to one side of the T-Bone. Place the steak, seasoned side down, on to the fry pan. Carefully season the uncooked side of the steak with the remaining salt and pepper. Then reduce the heat to medium / high.


Cook for approximately 2 minutes (for rare, +1 min medium rare, +2 mins medium, etc). Increase the heat to high and turn the steak over. Cook for approximately 2 minutes (for rare, +1 min medium rare, +2 mins medium, etc).


Carefully place the fry pan into a pre-heated oven allowing the steak to roast for 4 minutes (for rare, +2 mins medium rare, +4 mins medium, etc). Remove the T-Bone from the oven and allow the steak to rest for 8 - 10 minutes. Serve with baked vegetables or a fresh green salad.

Homemade Sausage Rolls

Ingredients
500g Lean Beef Mince
1 Large Brown Onion Diced
3 Tbspns Chopped Fresh Parsley
3 Tbspns Tomato Sauce
2 Tbspns Water
2 Tbspns Italian Herbs (Dry Herb Mix)
2 Pinches of Salt
2 Pinches of Pepper
3/4 Cup of Bread Crumbs
3-4 Sheets of Puff Pastry
Water for Sealing the Pastry
Milk for Glazing the Pastry


Method
Pre-heat a fan-forced oven to 190 degrees Celsius. Line a baking tray with baking paper. Combine mince, diced onion, chopped fresh parsley, tomato sauce, water, Italian herbs, salt, pepper and bread crumbs in a large bowl. Using your hands, mix the ingredients thoroughly until well combined.

Separate puff pastry sheets and leave for a few minutes to thaw. Place a row of the mince mixture, 3cm x 3cm across the front of a pastry sheet. Leave a 5cm or so gap from the front edge.

Fold the front pastry edge over the mixture and continue to roll the pastry around the mince roll.

Before reaching the end of the pastry, brush water along the edge and seal the roll. Next, cut the roll into 4cm or so pieces. Then with a knife, make 2 incisions through the pastry across the top of each roll.

Place the rolls on a baking tray lined with baking paper. Place each roll at least 2cm apart from each other.

Next, milk wash the pastry tops and sides of each roll.

Finally, bake in a fan-forced oven at 190 degrees Celsius for 30 minutes or until golden brown.

Serving Suggestions
Serve with tomato sauce, BBQ sauce and mustard. This recipe is so simple to make and always proves to be a crowd pleaser for kids and adults alike. Perfect for a picnic, party or BBQ gathering.

Victor Churchill

132 Queen St
Woollahra, NSW, 2025
Ph. (02) 9328 0402
Website: www.victorchurchill.com
Hours: Mon - Fri 9am - 7pm, Sat 8am - 6pm, Sun 9am - 4pm

Ever wondered where Sydney's best chefs source their meats from? Cook like a two hat chef by simply visiting Victor Churchill in Woollahra. A trip to the store is not simply a visit, but an experience in itself. As soon as you enter you will find yourself in foodie heaven.

The refrigerators elegantly display an array of cut meats, poultry and prepared meals including terrines, pates, sausages and parfaits.

Further on the Charcuterie counter holds a fine selection of cured meats such as Jamon, Prosciutto and Chorizo which are sliced with a nostalgic Berkel slicer.

This store will ignite all of your senses from the delectable smells from the rotisserie to the mouth-watering meats being prepared live in a Himalayan salt brick show room.

We don't think words can come close to fully explaining how fantastic this store is. The service is impeccable and the food, absolutely first class.

Victor Churchill also offers butchery classes, cooking classes with Romeo Baudouin, handmade gourmet sausage making classes, kids cooking classes and store tours.


Here are some items which caught our eyes:

Dry Aged 300 Day Grain Fed Rib Eye

Wagyu Sirloin with the most amazing marbling

Aged Marbled T-Bone

Gourmet Sausages

Duck & Pork Rillettes

Christmas Ham and Rotisserie Chicken

What we took home:

Marbled T-Bone

Wagyu Short Rib, Marble Score 9

Cooked to perfection





Fuji Japanese Bakery

Shop 5, 1 - 15 Tramore Place
Killarney Heights, NSW, 2087
Ph. (02) 9975 1095
Hours: Mon - Fri 8am - 5pm, Sat 8am - 6pm, Closed Sun & Public Holidays
Website: www.fujibakery.com.au

For gorgeous Japanese pastries and savoury rolls, a visit to Fuji Bakery in Killarney Heights is a must. All products are made fresh daily and contain no preservatives nor colourings. The pastries and rolls are so tasty and light that you'll find it easy to try more than just one. If I could, I would try one of everything!


Their selection includes:

• Azuki (Red) Bean Buns
• Chocolate Custard Horns
• Twisted Donuts
• Steamed Pork and Steamed Red Bean Buns
• Curry Buns
• Egg Rolls, Potato Croquette Rolls, Yakisoba Rolls, Long Frankfurt Rolls & Pork Cutlet Rolls
• Tuna & Onion Bun, Potato Salad Bun, Ham & Corn Bun
• Japanese Meat Pies
• Japanese Bread Loaves

What makes Fuji Bakery stand out from the larger Asian bakery chain stores is its freshness and authentic Japanese flavours. There is a strong focus on quality and food safety (no self serve), as well as very friendly customer service. Here are a few pics to tempt you all.

An Egg Roll and Yakisoba Rolls

Cheese Rolls, Potato Salad Buns, Curry Buns & Fried Frankfurt Buns

Steamed Pork Bun

Azuki Bun

Long Frankfurt Rolls

Ham & Corn Buns