Restaurant Review - The Poacher's Pantry

I have a soft spot for this hidden gem in the Australian countryside.

The Poacher's Pantry is officially in Hall, NSW, just outside Canberra, ACT (Australia). That said, it is not in the town, but on Nanima Road. To get there, head along the Barton highway towards Yass and look for the signs and road off to the right.

What is special about this spot? I guess it is a combination of things. The atmosphere is a major feature. The farm property is very picturesque and the building itself seems the epitome of an Australian country house. The wide verandah and patio invite visitors to settle down for either a light snack or meal. From there you can gaze over the wide lawn, watching the birdlife, or other wildlife such as these kids playing.

The other appeal is of course, the food. The smokehouse that inspired the name makes all sorts of wonderful treats - favourites of mine are the emu prosciutto and smoked semi-dried tomatoes. Now the range has expanded with the planting of vineyards around the farm, producing Wily Trout cool climate wines.

The day we went was gloriously sunny (mind you, nowadays that is the norm for this part of the world) and we settled down to start with a glass of champagne and a mezze platter. This allowed us to try a little bit of everything: grilled zucchini, emu prosciutto, ham, smoked chicken, hommous, smoked tomatoes, baba ganoush... a grand mini feast!

For main courses, we chose:

• smoked chicken and leek pie


• smoked lamb with couscous


• smoked lamb chops with sweet potato mash


• smoked duck salad

The winning dish I would have to say, was my sister's choice of the smoked lamb chops.

But I made up for it with my dessert - I could not resist the Poacher's Mess: crumbled meringue, cream and lemon curd. Her creme brulee was good I am sure, but my dessert was divine!
I bought some brandy-smoked chicken and also 2 packets of smoked tomatoes. If you have never experienced a smoked tomato, I tell you, you have not yet truly lived! Sweet and smokey and a taste sensation like no other.

If you want to discover the Poacher's pantry for yourself, you can visit the website, or go there for yourself. "Marakei", Nanima Road, Hall, ACT. Ph +61 (0)2 6230 2487

Catering a reception...

The menu: 

- sundried tomato palmiers

- gruyere gougers

- potato and pesto tortilla

- caramelised onion and gorgonzola pizzettas

- mushroom mini focaccias

- five spice duck and mango salsa croustades

- cucumber boats with smoked salmon and pickled ginger

- salmon, ricotta & sage crepe rolls

- miniature chocolate chip cup cakes

Note: this is quite a few dishes for a reception. Generally for a pre-dinner reception, you would make between 6 and 8 pieces per person, and probably only 4-6 different items. 

But I get bored myself with being faced with the same dishes over and over again (unless they are particularly delectable) so do tend to make a few more dishes. 

The salmon, ricotta and sage crepe rolls were a last minute addition, as I had been told that there would be 50 attendees, and then on the day was informed that in fact they had had 70 people rsvp positively.

Amuse-bouche: black and white bowties with haloumi, serrano ham & baby tomatoes

This charming amuse-bouche was a bit of a last minute inspiration, and went down a treat with the little dinner party I put together the other night.

My inspirations were multiple: a funky pasta I have in my cupboard just itching to be used, a visit to "goodies" (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try - I promise it is easy and scrummy.

Cooking time: I think it took me less than half an hour from start to finish.

Black and white bowties with haloumi, serrano ham and baby tomatoes

50 g Haloumi

2 slices Serrano Ham

17g of baby bow tie pasta or 3 pieces per person giant bow tie pasta (+3 pieces spare)

120g mixed baby tomatoes (red and yellow)

Finely cut the haloumi into 1/2cm cubes, and cut the baby tomatoes in quarters. Tear the serrano ham into pieces about 3 cm by 2cm (no need to be too careful, tear, not slice).

Brown the haloumi in a frypan with a tiny splash of olive oil - if you have a herbed oil so much the better. At the same time, bring a pot of water to the boil and cook the pasta until done (I won't give an exact time as it will depend on the style of pasta you choose) and then drain.

Once the haloumi has started to get a golden colour, put your chopped tomatoes into the pan. You don't want to cook them so much as warm them up. Add your cooked pasta and gently stir to combine in the pan.

Serve in small dishes garnished with the serrano ham.

The photos somehow don't really capture just how attractive this dish is... I need my friend Ed's photography skills!

Miniature chocolate chip cupcakes

Ingredients

1 1/2 cups sifted self-raising flour 

3/4 cup caster sugar

1/2 cup cocoa powder, sifted 

3/4 cup dark or milk choc bits 

1 tablespoon cocoa powder, extra, to serve 3/4 cup milk

125g butter, melted, cooled

2 lightly beaten eggs

Instructions 

Preheat oven to 200°C.

Prepare an oven tray with tiny paper lined foil cups.

Combine flour and caster sugar in a bowl. Stir in cocoa powder and choc bits. Make a well in the centre. Add milk, butter and eggs to flour mixture. Using a metal spoon, stir gently to combine.

Spoon mixture into the paper cups, till 3/4 full. 

Bake for 5 to 10 minutes until risen and set. Cool.

The menu of the wedding

I am sure that I have forgotten something and was too busy cooking to photograph everything but I hope to get photos from friends which I will post up. Watch this space for the recipes! 

Apero

 Peking Duck Tartlets 

Vegetarian Samosas 

Smoked Chicken baby quiches 

Vegetarian Sushi 

Entree 

Wild Mushroom and Prosecco Feuillettes 

Buffet 

Pasta with Sugo 

Roast Lamb 

Roast Chicken 

Filipino Rice 

Spanish Ham 

Salami 

Mediterranean Couscous Salad 

Potato Salad 

Green Salad 

Tomato, Mozzarella & Basil Caponata 

Olives, Sundried Tomatoes, mushrooms 

Dessert

Wedding Cake (I didn't make this) 

Berry Fool 

Toblerone Chocolate Mousse (white and dark) 

Rich Chocolate Tarts with gold leaf 

Flourless Orange Cake 

Mango Coconut Cake 

Mini Lemon Meringue Tartlets 

Micro Choc-chip Chocolate Cupcakes 

Zabaglione Tartlets  

Coffee Shortbread Biscuits

Coconut Mango Cake

This cake is both delicious and pretty. The mango gives it the most glorious gold colour and the taste combination of coconut and mango is sensational. You can use either fresh mango puree, or tinned at a pinch. Ingredients 

330g caster sugar 

250g butter 

4 eggs 

160ml mango puree 

2 cups desiccated coconut 

375g self raising flour 

Preheat your oven to 180 degrees. 

Grease and line a cake tin (baker's grease will work really well too... hmmm must post the recipe for that!). 

Beat the sugar and butter in a mixing bowl until combined (not light and fluffy, just combined) then add the eggs one at a time - don't beat strongly, just to combine. 

Grab a wooden spoon and stir in the coconut and mango puree and then the flour. Spread into your prepared cake tin - the mixture is quite thick. 

Bake for about 1 and a half hours. Stand for a few minutes in the tin before turning out on to a wire rack; flip so it is top side up to cool. 

Icing: 1 and a half cups of icing sugar 1 egg white 2 tablespoons mango puree 3/4 cup desiccated coconut Beat the egg white till foamy... gradually beat in the icing sugar a tablespoon at a time. Stir in the puree and coconut, and then spread onto the cake.

Strawberry and Galingale cordial

So, what do you do when you have a spare punnet of strawberries? Make cordial of course! This cordial is super simple, smells exquisite while cooking and makes a delightful summer drink. 

The galingale adds just a little edge of spiciness without the bite of ginger: 

2 cups water 

2 cups caster sugar 

1 tablespoon lemon juice 

500g strawberries (washed hulled and halved) 

2 pieces of dried galingale 

Put the sugar, water, galingale and lemon juice in a saucepan . Cook, while stirring over a low heat, for 2 minutes or until the sugar has dissolved. Raise the heat and until the mixture thickens just a little (about 5 minutes). Reduce to medium-low. Add the strawberries. Simmer, stirring occasionally, for 20 minutes.

Remove from the heat and allow to cool. Strain through a fine sieve (I used a muslin cloth as well to remove the seeds) and pour into a bottle. Keep in the fridge.

To serve.... just add water!