Pesto Pasta

Last months edition of Gourmet Traveller covering the "Best of Italy" with a four page spread debating various bolognese recipes had me jazzed up to give pasta making a go. Paolo Laboa, Head Chef of Farina demonstrates his method of making champion-winning pesto on Chow along with traditional Genovese pasta sheets using white wine.

The general rule when making pasta seems to be 100 g flour : 1 egg plus a little water or olive oil to moisten the dough for a softer finish. Deep yellow pastas owe their richness to a higher ratio of egg yolks to flour, consequently reducing or leaving out egg whites altogether. A sprinkle of salt helps to reduce the necessary kneading time and allowing the mix to rest for at least an hour acts to fully saturate the flour for a smoother and more pliable dough.

I gave the Farina method for pesto an attempt. The idea of soaking basil to prevent discolouration through the removal of chlorophyll is a new one for me but it seems to work quite well. The pesto isn't cooked but merely heated through by the warmth of the pasta itself and a little cooking water to melt the parmesan so I opted for the addition of roasted garlic instead of raw.

Project Basil Success

I doubt I've ever really been considered as the sentimental sort and this news has been received with a mixture of surprise and trepidation: I am in love with Thomas Dux. Thomas Dux, Grocer of Surry; doesn't the name just sound so suave! Of course, behind every man is a little mystery.

Thomas Dux, internationally codenamed: PROJECT BASIL.
Currently under informal investigation by the ACCC, masters of competition regulation.

In April 2008 the first large, mainstream gourmet grocer created by Woolworths, branded Thomas Dux opened in Lane Cove, followed quickly by a second in Paddington with much success, due largely to increasing consumer demand for organic/ sustainable produce. Early May this year saw a Macro Wholefoods Market acquisition by the supermarket chain coupled with a plan to essentially re-brand eight other existing Macro Wholefoods stores in New South Wales and Victoria.

The latest Surry Hills grocer was unveiled last Saturday with the support of Geoff Jansz and after much hoohah with free nut samples at work I went to have a look at it myself. While browsing the honeycomb rack I was introduced to a very friendly Benjamin who offered much product knowledge and a taste of the lightly misted and aesthetically perfect fruit on display.

A close scrutiny of every single shelf in store revealed a behemoth of quality products not available from parent supermarkets: white truffle-infused olive oil, Carême puff pastry, a range of Molini Pizzuti flours, Australian Biogenic cold-pressed nut oils, Nolans Road organic extra virgin olive oil, both red and black Scandinavian Lumpfish roe, smoked trout, goat's milk, real honeycomb, Barambah Organics dairy products, absolutely humongous chocolate slabs I've only ever seen at Chef's Warehouse and so on. Phew! And that's not even mentioning the flawless fruits (including guavas!), fresh pasta products, artisan cheese, spices and meat products on display.

Grant Corbett, Surry Hills Store Manager says:

".. It's open house every day at Thomas Dux. When you step through our doors you'll find market fresh fruit and vegetables, artisan-style breads, local and imported cheeses, oils, pasta and sauces, a great range of meat and poultry, lots of organic choices from fruit and vegetables to grocery and a menu-size range of pre-prepared meals. And if you feel like a taste of whatever tempts you in store... just ask! .."

If you haven't yet been, I suggest you take the opportunity for some gourmet grocery shopping the next time your fridge needs refilling. Prices are ridiculously standard if not better than some.


Simon Johnson white truffle oil 250ml
Thomas Dux - $26
David Jones Bondi Junction - $30

Woodside Cheese Wrights goat curd 125g
Thomas Dux - $8
Ocello - $9


Thomas Dux Surry Hills
Shop 1, 285A Crown St
Surry Hills NSW 2010
P: (02) 8354 0388
F: (02) 9332 3582

Gastronomic Failure

The moment that we've all been waiting for has come. Aaron has finally left the MasterChef kitchen and not a moment too soon. From memory over the last 30 episodes screened this month, he produced a multitude of dishes (how they qualified as such I couldn't tell you) and all but one were said to be weird (ie. crumbly "puff pastry" made in a robo) or just totally shit (remember that shrivelled up rabbit leg with burnt leeks and balsamic syrup?).

"For those people that don't know what molecular gastronomy is, it's basically a very precise way of cooking that involves taking an ingredient and then presenting it in a dish in an entirely different way and in a different form and texture. So basically I took peas, and then using spherification techniques reformed them to a different shape." - Aaron

Yes.. Well.. Unfortunately my knowledge of molecular gastronomy is somewhat lacking and I'm having a little trouble understanding this concept of round peas being a totally different shape to spherified round peas. You'll have to excuse me.

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That Aaron is really, really annoying. He wasn't even able to make a basic caramel after three tries at the Royal Easter Show challenge and the kid wants to open up his own 3 hatted restaurant by the time he's 25? PFFT! HA!

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Seriously now, if he manages to transform from an arrogant fucktard into a well-renowned chef in four years I'll go down to his future Melbourne restaurant myself and eat my hat. Tops to George for taking him on as an apprentice. I hope he's able to instill in him a little humility and grace. If not, a punch in the face will be just as satisfying on my part.