FOOD WITH MIGUEL MAESTRE

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FOOD WITH MIGUEL MAESTRE Miguel discovers what a true free-range egg is when he visits farmer Sam at his Holbrook farm property where chickens roam free under the watchful eye of Maremma dogs.

1 FOOD WITH MIGUEL MAESTRE Miguel discovers what a true free-range egg is when he visits farmer Sam at his Holbrook farm property where chickens roam free under the watchful eye of Maremma dogs. Ironically a couple of younger members of Sam s family do not like eggs so Miguel produces a delicious pavlova using their freshest eggs to hopefully get them to change their minds, but will this sweet delight get them to change their minds? FREE RANGE EGGS Eggs have many uses in the kitchen they can be used to thicken, bind, glaze and garnish. They can be the hero of a dish or blend into the background. They are versatile and quick to cook, and are extremely nutritious. Eggs contain 11 different vitamins and minerals and have the highest quality protein of all food sources, and all for a low cost. Free-range eggs are now more popular than ever. They are an ever-growing favourite with buyers, not only as an ethical choice, but also as one that is more nutritious, according to recent studies. By law, a free range farm must have less than 10,000 hens per hectare. At Holbrook Paddock Eggs they stock only 40 hens per hectare, with happy hens roaming around an open paddock in a stress-free environment.

So, apart from the name, what are the differences you may see with a free-range egg? 1. The yolks are deeper and brighter because the hens are free to graze on native pastures, bugs and insects; 2.

2 So, apart from the name, what are the differences you may see with a free-range egg? 1. The yolks are deeper and brighter because the hens are free to graze on native pastures, bugs and insects; 2. The whites are whiter; and 3. The shells are stronger. HOLBROOK EGGS Holbrook Paddock Eggs are one of Australia s first truly open-paddock, free-roaming egg production systems. Holbrook Paddock s grass-fed Isa Brown hens enjoy the true meaning of free range, as they are free to roam the paddocks as they please allowing them unlimited access to fresh grass, bugs and grubs. The benefit of allowing the hens this freedom is a premium quality egg. No hormones or antibiotics are used and with vibrant yolks are as natural as you can get. Once a week the portable sheds that the hens lay and roost in are moved to new pasture, along with a mob of cattle that live alongside the chooks. Eight Maremma Dogs live with the hens providing protection from predators.

3 Six years ago Sam Pincott and his wife Prue started their farm with only 50 hens, today they have 10,000. The hens were originally introduced as a method of fertilisation of the farm without any machines or chemical fertilisers the hens move around and fertilise the soil as they wander. Holbrook Paddock Eggs are sold in Sydney, Canberra and Melbourne. MAREMMA DOGS Holbrook Paddock hens roam the paddock with cows that feed on the longer grass and leave the bugs and grubs for the chickens to follow them. The hens are also protected by Maremma dogs, a dog bred to guard flocks against predators. In Australia, where the Maremma Sheepdog has been used as a stock guardian, farmers have reported a 35 percent reduction in losses from foxes, wild dogs and birds of prey. The Maremma Sheepdog gets on well with all animals - be it the household cat or livestock.

FARM FRESH PAVLOVA Prep time 30m Cooking time 1h 45m Serves 6-8 Ingredients Pavlova 6 egg whites (egg yolks set aside for custard) 375g caster sugar 1 teaspoon lemon juice 1

4 FARM FRESH PAVLOVA Prep time 30m Cooking time 1h 45m Serves 6-8 Ingredients Pavlova 6 egg whites (egg yolks set aside for custard) 375g caster sugar 1 teaspoon lemon juice 1 tablespoon cornflour, sifted Citrus Custard 675ml milk Zest of 2 lemons 6 egg yolks 1 cup caster sugar 45g cornflour, sifted 30g unsalted butter, cut into small dice Juice of 1 lemon

5 Garnish Seasonal fruit such as blueberries, strawberries and raspberries Sliced almonds Your favourite toppings we used nougat, chocolate dipped nuts, fruit compote Method 1. Preheat your oven to 200 degrees Celsius. 2. Clean a metal bowl with cotton wool to ensure it is totally clean and grease free. 3. Separate eggs, setting egg yolks aside for the custard. 4. Using an electric stand mixer or hand beaters, beat the egg whites on a medium setting until soft peaks form. 5. Once soft peaks appear, add sugar bit by bit, beating well between each addition to ensure the sugar is dissolved. 6. Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved. It needs to reach the ribbon stage when a spoonful of the meringue mixture poured back into the bowl sits on the surface like a ribbon. 7. Slow the machine, add the lemon juice, and sprinkle in the corn flour, then continue to beat until mixture is thick and glossy. 8. Prepare a baking tray by placing baking paper on it. Use a little of the meringue mixture to stick the paper onto the tray so it stays in one place while you are spooning the pavlova mix on to it. 9. Spoon the mix on to the prepared tray and mould it into the shape you want. Don't mess with the mix too much, though, as you want to get it in the oven quickly. 10. Place the tray in the middle of the oven and immediately turn the temperature down to 120 degrees Celsius. Don't use the fan. 11. Cook for minutes, until the meringue has a hard crust, but don't let the pavlova colour. You may see a little sugar syrup seep out of the bottom but the crust should be firm. Inside, it will be soft and marshmallowy. Once cooked, turn oven off and leave pavlova inside with door ajar to cool slowly. 12. Whilst the pavlova is cooking, prepare the custard. 13. In a saucepan simmer the milk and lemon zest over medium heat. Just before it comes to the boil, turn off the heat and leave to infuse for five minutes. 14. In a bowl cream the sugar and egg yolks together until they are fluffy and pale in colour. 15. Add the warm milk to the egg mixture, whisking to combine. Return to the saucepan and heat over a medium heat, stirring constantly to prevent it curdling. Do not let it boil. 16. Once it starts to thicken sprinkle in the cornflour and continue to stir until thick and able to hold its shape on top of the pavlova. 17. Take the custard off the stove and add the butter, bit by bit, whisking until well combined and glossy. Add the lemon juice. 18. Once the pavlova has cooled to room temperature remove from the oven and

6 decorate with cooled citrus custard, seasonal fruit, nuts and any of your favourite toppings. FAST FACTS Free-range egg yolks differ in colour depending on the season. In spring their yolks are at their most vibrant, in summer the yolks are paler. The flavour also changes with the colour of the yolk. Eggs have the highest nutritional quality protein of all food sources. The surface of an eggshell can contain as many as 17,000 pores. An average free-range hen lays between 290 and 320 eggs a year. You can test the freshness of an egg by placing it in a bowl filled with water. If it sinks to the bottom it is fresh, if it floats it is not. *Source: the Australian Egg Farmers website and WEBLINKS For further information on Holbrook Paddock Eggs take a look at any of the following websites:

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