Episode 2: love local

In this episode, we look at the importance of supporting local farmers, producers, and shops - and how Covid-19 has effected them. Our guest is Richard Konerick from Frederick's Grocer.

If you missed this episode, you can listen to it here:

If you would like to access a transcript of this episode, you can download it here:

Fenton's Feast Episode 2 Transcript.pdf

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Fredericks Richmond is a local family operated grocer stocking unique brands sourced from the finest Australian and Independent producers. In this episode, owner Richard Konerick shared his recipe for simple ravioli with us. I am sharing my recipe for homemade kimchi and pickled daikon.

Richard's Simple Ravioli

INGREDIENTS

Fresh ravioli (your choice of filling)

Extra virgin olive oil

Baby spinach leaves

Shaved Parmesan cheese

Freshly cracked black pepper

METHOD

1. Bring a pot of water to the boil. Cook the fresh ravioli for 3 minutes

2. Strain the cooked ravioli, drizzle with a generous amount of extra version olive oil

3. Stir through baby spinach leaves, shaved parmesan, and freshly cracked pepper.

Alisa's Homemade Kimchi

INGREDIENTS

1 large wombok/napa cabbage

1bunch of spring onions

3 large carrots (julienned or thinly sliced)

1/2 cup of sea salt/cooking salt

1/2 cup of Korean chilli powder*

1 whole bulb of garlic (peeled)

7cm piece of ginger

2 tblsp fish sauce

3 tblsp mirin

2 tblsp white miso

2 tblsp cold water

METHOD

1. Cut your cabbage into bite-sized pieces. This recipe is for "Mak-Kimchi" (easy kimchi) which is much less work than making kimchi out of the whole cabbage.

2. Place the cabbage and carrots in a large bowl. Sprinkle with the salt, and massage it through, so everything is coated and starting to wilt. I find it easiest to do this with my hands.

3. Fill the bowl with cold water so that it covers the cabbage and carrot, and let it soak for at least 1.5hrs.

4. Strain the cabbage and carrot, and return it to the large bowl. It should have shrunk quite a lot from sitting in the brine.

5. Cut the white stems off the spring onions, and place them in a food processor with the garlic cloves, ginger, miso paste, and chilli powder. Blitz until reasonably smooth. Add in the fish sauce, mirin, and water and blitz again.

6. Roughly chop the green parts of the spring onion and add them to the carrot and cabbage mix.

7. Wearing gloves, pour the blended chilli mixture over the carrot/cabbage/spring onions and massage through. Make sure everything is completely covered.

8. Pack the mixture very tightly into sterilised glass jars. Place the lid on top of the jar, but don't screw it tightly on. Place the jars on a plate or tray that will catch any juices that spill over during the fermenting process. Let it sit at room temperature for up to 72 hours until the mixture is bubbly/fizzy. Some juice will spill out of the loosely fitted jar lid during this process.

9. Once it has fermented, wipe down the outside of the jars and screw the lids on securely. Keep your kimchi in the fridge for up to 6 months. The longer you leave it, the stronger the flavour will become.