HALLIDAY WINE EVENT BY QANTAS EPIQURE

It’s a hard job but someone’s got to do it. Pepe volunteered to take one for the team, so later this month he will be representing Team Pepe Saya at the annual Qantas EpiQure James Halliday Wine Companion awards, which are being held on July 28th at the Melbourne Museum. Pepe will have to console himself while he’s away from his beloved Mrs Pepe and their Pepettes with a five-course degustation menu and matching wines. Boo hoo…

QANTAS FIRST CLASS DISH WITH PEPE SAYA TRUFFLE BUTTER

Dish designed by Roger Barstow of Rockpool Group.

Speaking of Qantas, this month’s Market Inspiration dish on Qantas First Class international flights will be Sautéed Moreton Bay bugs in Pepe Saya truffle butter, served with soft polenta, green beans and chives – delish right? So get yourself a ticket – who cares where too – and tuck in.


TRUFFLE DINNERS BY AMAZING EXEC.CHEF MICHAEL CHATTO

LOVE the recipe and NEED more? As part of the annual Truffle Festival Canberra, Chifley’s are teaming up with local truffle producers and exec. chef Michael Chatto to create two truffle dinners.

Cost $135 for six courses and matching wine
Thursday 9 July Truffles from Sherry McArdle-English at French Black Truffles
Thursday 23 July Truffles from Wayne Haslam at Blue Frog Truffles
Bookings Chifley’s Bar & Grill, located within the Hotel Kurrajong Canberra
(02) 6234 4444 or chifleys@hotelkurrajong.com.au


COOKING WITH EXECUTIVE CHEF MICHAEL CHATTO

Let’s face it, winter with its coats, thick layers and nights spent by the fire, is the only time of year when we can eat carbs guilt free (ish). Here’s a seasonal pasta dish to die for from Executive Chef Michael Chatto of Chifley’s Bar & Grill

PUMPKIN & RICOTTA TORTELLINI

Serves: 4
Cooking time: 2 hours (inc. preparing pasta dough, 1.5 hours if using pre-prepared pasta sheets)

INGREDIENTS

Pumpkin mix
 
300g ricotta
Pinch nutmeg
400g pumpkin, diced
2 cloves garlic, crushed
40g Pepe Saya butter
Large pinch sea salt
Pinch black pepper
4 tablespoons olive oil

Pasta dough
*use recipe or buy 400g fresh pasta sheets from any good quality delicatessen

400g “00” flour
150g semolina flour
5 egg yolks
4 whole eggs
1 egg, lightly beaten, for egg wash

Pepe Saya butter sauce

100g Pepe Saya butter
12 sage leaves
¼ lemon
Shaved Parmesan, to serve
Shaved truffles, to serve (optional)

METHOD:

Pumpkin mix

Preheat oven to 160 degrees Celsius
Set aside ricotta and nutmeg
Combine all other pumpkin mix ingredients in a bowl, then scatter on a greased metal tray and roast at 160c for 30 mins, or until tender.
Remove pumpkin mix from oven and transfer to a bowl, add ricotta and nutmeg, and thoroughly combine.
Adjust seasoning to taste, then refrigerate for half an hour.

Pasta dough

Bring all ingredients together, except the egg for egg wash, work for five minutes (either in a mixer with dough hook or by hand)
Wrap dough in cling film, and rest for 1 hour

Tortellini

Cut the rested dough into several smaller pieces and run it through your pasta machine to flatten it and stretch it. By the end the machine should be on setting 1 (or you could use pre-bought fresh pasta sheets)
Cut two 9cm squares of dough and place 1 teaspoon of mix in the middle of one square. Egg wash the edges using a basting brush, then lay the second square on top and seal by pressing outer edges firmly together
To make the tortellini shape, fold the square in half in a triangle shape, press edges, and then bring the top corners together towards the base and cross over like a fish tail, pressing to seal the ‘tail fins’ together
Repeat until you have used all the dough and filling.

Bring a medium saucepan of salted water to the boil, add tortellini, and cook for 4 minutes or until the tortellini floats to the surface. Once tortellini are cooked drain them thoroughly.

Pepe Saya butter sauce

Heat a small frying pan on medium heat and cook 100 grams Pepe Saya butter until it turns a light brown colour
Add sage leaves and fry for a few seconds then squeeze the lemon juice over

PLATING THE DISH

To serve, portion the tortellini into four bowls and spoon the butter sauce over the top, garnish with shaved Parmesan and truffles (optional)

PRODUCERS' DINNER AT THE SHERATON, MELBOURNE

People of Melbourne rejoice - Pepe Saya’s simply scrumptious cultured dairy product will be all up on your plate at a dinner highlighting Australian producers on July 29th. The menu, featuring offerings from Olsson's Salt, Cape Grim Beef, Yarra Valley Caviar, Friend and Burrell truffles, and of course the aforementioned Pepe Saya deliciousness, will be hosted by the fine folks at the Sheraton, Melbourne.


COME FIND US AT THE MARKETS IN JULY

We'll be the ones schmearing butter on designer bread

Pyrmont Growers’ Market Saturday 4th
Eveleigh Market Saturday 11th
Bastille Day Market Oh la la!) at North Sydney Community Centre, Miller Street North Sydney - Saturday 11th
Northside Produce Market North Sydney Community Centre - Saturday 18th

 

EVERYDAY I'M TRUFFLIN'

Last month was busy (so what’s new), raise your hand if you got yourself along to one of the markets in June and tried some of Pepe’s new season Truffle Butter *everyone raises their hands* Tasty right?!

The theme of the month is definitely TRUFFLES, just quietly though, we’re all a bit worried about Pepe. He’s gone Truffle mad. Would it be rude to make a comparison between Gollum and his ‘precious’? Too late!

Take a look at what’s coming up this month and judge for yourself if Pepe Saya has precious truffle on his mind.

PEPE SAYA TRUFFLE HUNTS

Love truffles just like Pepe? Then book yourself a spot on one of the Pepe Saya Truffle Hunts at Tarago Truffles. Anne and Denzil Sturgiss are hosting hunts every Saturday between now and the end of August. Each event includes a truffle hunt with specially trained truffle dogs and handlers followed by a lunch of soup, crusty bread and lashings of freshly shaved truffle.

TRUFFLE TIME IN THE WOOD

Pepe is delighted to be celebrating the Braidwood Truffle Festival with Peter and Kate Marshall on 18-19th July. Just 2.5 hrs out of Sydney and well worth the trip, there will be truffle hunting, a dinner featuring all of Pepe Saya’s cultured dairy products and truffles to try and buy, plus a market with stalls and tastings

Pepe Saya & Audi Sydney Centre


 

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