For the love of food... meet Sirocco South

It's one of those warm, sunny Sunday mornings, when the sun embraces you like a long lost friend. It's only just gone 9am, but the Farm Gate Market in Hobart is already buzzing with people.

Mic Guiliani and son Max are already at their stall, packed with fresh pastas handmade that morning: sauces, sweet cannoli, freshly picked swiss brown mushrooms and wild asparagus.  Their business, Sirocco South, epitomises why farmers markets are booming -they reconnect people with quality local produce and providores.


Mic Guiliani was always going to be involved with food.  With a father from Apulia and a mother from Benevento he grew up cultivating, cooking, preserving and making the most out of local ingredients. One of his enduring memories as a child was walking with his grandmother along the railway lines in regional Victoria, harvesting wild asparagus. Now he takes his own family, using his grandfather's knife, to collect wild asparagus and mushrooms growing in the pine forests in Tasmania.

Mic draws inspiration from traditional recipes, handed down through his family, as well as bringing together modern influences and local produce.  There are dishes like wild rabbit with figs and spices, vegetarian, Moroccan goat or smoky wallaby lasagne, sauces such as the classic ragu, or shiraz, olive and pine nut sauces.  Sirocco South also makes a gluten free beef lasagne.

Sirocco South however, is a family affair.  Jo, Mic's wife, is a chef by trade, and has worked overseas and interstate. She is responsible for the mouth watering cannoli. Despite buying them a number of times, I'm yet to really try them as the kids get to them first!



Ravioli and Cannelloni

Sirocco South is now being sold through a small number of shops around the state: Aproneers, Greens Beach Shop (Launceston), Callington Mill in Oatlands, and Vines and Designs near the Copping Museum.  It seems that a love of cooking and sharing good food, is a great recipe for success.

You can find out more here, or visit them at the Farm Gate Market every Sunday.  Sirocco South will also deliver free of charge for bulk orders over $150 to the Hobart area.

 

Vegan life, love and belly dancing... meet Adriana Bellemans

Bellydancing isn't perhaps the most mainstream of dancing past times, but Adriana Bellemans has never been one for mainstream.  She took up belly dancing in Adelaide because she'd always wanted to learn.  When she arrived in Tasmania 21 years ago, she decided to offer classes. 

It was certainly a great conversation starter!
 
Adriana Bellemans is an inspirational lady.  While many of us try to follow our principles (at least most of the time), Adriana really lives them.  This animal lover set up Vegelicious with her partner Kate last Christmas after an opportunity arose at the Island Market.  And despite only being open 6 months, they have already attracted a loyal following and a HOFM award as Hobart's Best Takeway!

Adriana has always enjoyed cooking, especially beautiful vegetarian and vegan food.  She loves it when she is asked what is vegan at Vegelicious, only to tell them that everything is!  'Their eyes nearly pop out of their head!' she laughs. 

Vegelicious offers vegan food for everyone.  Adriana, with Kate's help, makes just about everything themselves.  As a result, everything is fresh and high quality.  The favourites?  Vegan cakes, and brekkie bagels (vegan bacon and scrambled tofu).  And of course, hot chips! It is amazing how many vegans order hot chips, happy knowing that they are not cooked in animal fat (like many takeaway shops).  Even carnivores seek out the Vegelicious hot chips because they taste better...!   
Her big tip for anyone interested in eating more vegetarian food or vegan food?  'If you treat tofu the right way, it can be very tasty.  People make the mistake of tasting it straight from the pack... blurrrgh!  Don't do that - it is very easy to cook with!'

So does she miss anything?  Yes, cheese!  Fortunately Adriana came across a recipe for vegan cheese, kindly shared by a friend who operates a vegan B&B.  You can find the recipe on the Vegelicious facebook page, and we've included it for you below.  And, Adriana can also make you up a tub of vegan fetta to take home on request!

Vegan Fetta
courtesy of Nikki from Bed and Broccoli 
250 g block of tofu (Nikki uses Blue Lotus, Adriana uses the Firm King Land brand )
2 tablespoons of lemon juice
3 tablespoons herbed vinegar (plain also works)
1 tablespoon of miso powder (or 1 small sachet)
½ teaspoon salt
2 cloves of garlic, whole & smashed (Or use crushed garlic)

Drain tofu. Cut into cubes or crumble. Don’t crumble it too fine or it will become mush! Mix all ingredients together and pour over tofu. Marinate in the fridge for at least a day. A couple of days is best. But I have done this in the morning and cooked with it that night when in a hurry. Store in the fridge with olive oil."

 

Adriana also adds chilli and fresh rosemary and has also used miso paste. Like Nikki - Adriana is yet to work out how long this will keep as it hasn't lasted more than 3 days before it's gone!

You can find information about Vegelicious in the Your Market Place business directory, or visit them at their Vegelicious facebook page.