FOOD WITH MIGUEL MAESTRE

KINGSFORD HOMSTEAD Miguel arrives at Kingsford Homestead in the Barossa Valley where he meets guest Chef, Stuart Oldfield. Their aim is to obtain great produce that would have been cooked and served for a working property 100 years ago, but to serve it with a modern twist.

ABOUT KINGSFORD HOMESTEAD LOCATION: Kingsford Homestead is surrounded by 225 acres of land in the Barossa Valley, and just a 45 minute drive north from Adelaide Airport. The homestead is situated on the North Para River, and only a 10 minute drive from many famous wineries such as Peter Lehmann, Yalumba, Rockford, Hentley Farm and Greenock Creek. BRIEF HISTORY: Kingsford Homestead was built in 1856 by British Colonist, Stephen King, and became a watering point for coach companies, drovers and bullock teams passing through the region until he was forced to sell in the 1860’s. It was eventually acquired by John Howard Angas, the son of South Australian founding father George Fife Angas, who raised Hereford cattle on the property. Kingsford then went to

   

     

 

a syndicate of owners and back to the Angas family in 1924. Subsequent owners continued to raise livestock and crops on the property, up to Tom Fotheringham who owned the property until 1998. Kingsford was bought from Mr Fotheringham by the government and run briefly as an Agricultural Research Facility, before being sold on to Channel Nine under Kerry Packer. It then embarked on perhaps its most unusual role, standing in as ‘Drover’s Run’ on the hit TV show, McLeod’s Daughters. The set was closed off from the public for seven years of production and run like a working farm for the purposes of filming, complete with 100 cattle, 250 sheep, 15 horses, working dogs and a team of stockmen. Interior scenes were all filmed inside the house; outbuildings on the property were also used, including ‘Meg's cottage’ next to the main house. The Ahrens family purchased the property in 2009, carefully converting the property to the five-star retreat it is today.  Kingsford is listed on the State Heritage Register and Register of the National Estate. ACCOMMODATION: Kingsford's seven suites cater to a total of 14 guests. There are five suites on the upper story, a single suite on the ground floor and the Stonemason’s Cottage at the rear of the property. Each is styled slightly differently, however there are comforts and luxuries common to all, chiefly:

• A large comfortable bed with fine linen • A choice of pillows (duck feather, latex and microfiber) • L’Occitane en Provence bathroom amenities • A flat-screen TV with all digital channels • Free wireless internet access • Music station with iPod and USB connectivity.

Suites are also equipped with mini fridge (stocked with soft drinks), dressing gowns, slippers, ironing board and iron, hair dryer, torch and safe. ACTIVITIES:

• Al fresco bath overlooking the river. • Walking trails exploring the hills, and river gorges. • Tour the property with Pat and Sally, history, views and insights guaranteed with a

damper and billy tea. • Picnic on the river.

EVENTS: Because the site can cater to just 14 guests, it’s easy to secure Kingsford for your exclusive use. Kingsford can also cater events such as lunches, conferences, conventions and weddings for up to 300 people.

   

     

 

CHEF STUART OLDFIELD THE KINGSFORD KITCHEN: Dining at Kingsford brings together a love of country home cooking, gourmet flair and some of the finest produce to be found in Australia. They feature seasonal menus designed by guest chef Stuart Oldfield, who loves to use ingredients from local Barossa growers and producers. WINE SELETION: The Barossa is a renowned wine-growing region in Australia, and guests to the Homestead are only moments away from vineyards whose wines are in demand all over the world. Kingsford cellars an extraordinary collection of vintages, hand-selected by the ‘Barons of the Barossa’, with premium wines personally recommended by famous winemakers for Kingsford’s guests. ABOUT CHEF STUART OLDFIELD: Stuart Oldfield grew up on the land, in a small community in Northern NSW. The family’s passion for cooking has been handed down through the generations, as was their love of fresh produce. In 1996 Stuart became an apprentice chef at a Sydney CBD restaurant, where he honed his skills and learnt the tricks of the trade. In 2004 he needed a change and returned to the country life he loved as a boy. Stuart began his own small business in 2007, ‘Hand Made Catering’ which specializes in food and wine matching.

BAROSSA PLAINS BLACK ANGUS Barossa Plains Black Angus Beef is produced from only the best hand selected Black Angus. The young stock have been raised on the lush grasses nestled in the Barossa Valley Ranges and the rich hills near Kapunda before they are fed on quality grains that we grow locally at ASHSHA Park feedlot located on the plains just a few miles from the Barossa, giving you the best of both worlds, the rich flavour of grass-fed beef, and the marbling, tenderness and consistent quality associated with grain feeding. The family runs a cattle-breeding operation and because of this they have control over the beef from the moment the bulls enter the paddock until the moment the beef reaches your plate. The brand promises 100% South Australian premium Black Angus. All meat is guaranteed tender certified beef that has been prepared with care and aged to perfection. Barossa Plains Meat ¾ Hanson Street, Freeling, SA, 5372 Ph: (08) 8525 2100 http://www.barossaplainsblackangus.com/Home.html

   

     

 

RECIPES STUART’S DISH: Caramelized Apples with Apple Caramel and Ginger Sable Serves: 6 For the Apple Caramel Sauce Ingredients: 400g Butter 800g Sugar 2 Apples 100 ml Orange Juice Calvados to taste Process: Grate Apple and place in a heavy based saucepan with the butter and sugar. Place over a medium to high heat and stir until sugar is dissolved. Leave over heat to caramelize. When sufficiently coloured take off of the heat and pour in the orange juice to stop the cooking. Add Calvados to taste. For the Shortbread Ingredients: 200g Sugar 400g Butter 600g Flour 2 tsp Ground Ginger 2 tsp Stem Ginger syrup Process: Place all ingredients in a food processor and blitz until mixture starts to come together. Tip out onto a floured work surface and roll into a ball by hand. Roll out to ½ cm thick and place onto a baking tray. (if desired, cut some into shapes for garnishing (rounds, stars etc) Bake at 180ºc until lightly coloured. Leave to cool then place back into the food processor with the ginger syrup to crumb. For the Apples Ingredients: 4 apples (preferably granny smith or Cox's Orange Pippen)

   

     

 

1/4 cup of brown sugar 100 grams of butter Pinch of salt Process: Peel the apples, take off the core and then cut into 1 cm segments Place a pan on the heat and add the sugar, butter and apples Bring to a simmer and allow the apples to become translucent, turning slowly If the caramel separates, add a little water to bring it back together Once cooked, take off heat and leave in pan To serve Process: Drizzle some apple caramel (sauce) on the bottom of the plate and then spoon some shortbread crumbs into a long pile. Slowly add several pieces of apple onto the crumbs, spooning some of the pan caramel on as well. Garnish with shortbread shapes and mascarpone quenelles & baby spearmint. Serve immediately MIGUEL’S DISH: Ossobuco Milanese Serves: 6 Prep Time: 20 mins Cook Time: 2 hrs Ingredients: 6 Crosscut Shanks (or Veal Shanks if preferred) 1/2 cup chestnut Flour 1/2 cup almond meal 1/2 cup all purpose meal Salt & Pepper to taste 1 pinch paprika 4 Tablespoons Butter 4 Tablespoons Olive Oil 1 knob ginger 2 Onions, Finely Chopped 4 Stalks Of Celery, Finely Chopped 6 Cloves Of Garlic, Minced 2 Carrots, Finely Chopped 1 bunch thyme 1 Bottle Dry White Wine 3 cup Veal Or Beef Stock Fresh grated parmesan to taste

   

     

 

Gremolata Topping Ingredients: Finely Grated Zest Of 2 Lemons, 2 oranges 2 limes 1 cloves Garlic Finely Minced 1/2 nutmeg grated 4 Tablespoons Fresh, Chopped Parsley 4 Tablespoons Fresh, Chopped Chives 2 tins butterbeans Process: Preheat the oven to 180 degrees. Dust each shank with flours, salt and pepper and paprika. In a large oven-proof pan, melt the butter with the oil, and brown the shanks well on both sides on a medium heat. Set aside. Add the vegetables to the pan with thyme, ginger and garlic, and sauté until tender until tender. Add the wine and the stock, bring to boil and simmer until reduced. Return the shanks to the pan, cover, and place in the oven for at least 2 hours, or until the meat begins to fall off the bones. Mix together the gremolata topping, set aside in a mixing bowl. Uncover the shanks put on stove and strain butterbeans and add to shanks, cook for 5 minutes. Serve one shank per person and top with gremolata. Garnish with fresh grated Parmesan.

WEBLINKS Kingsford Homestead http://kingsfordhomestead.com.au/ Barossa Valley Black Angus http://www.barossaplainsblackangus.com/Home.html