Lifestyle

Fresh, local produce for weddings, parties or anything

CULINARY ADVENTURE: Chef Nathan Earp at Austin & Co with a dish made from fresh, local produce. Photo JoJo Newby / The Daily Examiner
CULINARY ADVENTURE: Chef Nathan Earp at Austin & Co with a dish made from fresh, local produce. Photo JoJo Newby / The Daily Examiner Jojo Newby

A PASSION for paddock-to-plate cooking and a love of the country lifestyle were the major drawcards for the owners of Grafton's newest eatery, Austin & Co.

Nathan and Krystel Earp were bursting with pride as they described their intentions for the seasonal dining restaurant.

"It's not tied down to a specific cuisine, we want to base our food around in-season produce and we think Grafton is a really nice place to do that," Mr Earp said.

"Our products can be grown close to home and we'll be able to use a lot of local produce.

"I've wanted to open my own place for the past 10 years...

"I've got a passion for food since I was a tiny tot.

Their five-month-old son, Austin and their extended family are represented in the name Austin & Co.

"We have family behind us helping the whole way - it's about all of us."

While Mr Earp will cook up a storm in the kitchen, Mrs Earp will fill the boots of event manager.

And the location of Austin & Co at 1 Duke St Grafton, on the banks of the Clarence River, lends itself to her dreams as well.

"I really wanted a place where I could hold weddings and functions," she said.

"We want to create something different and appealing, and keep it nice and casual and fun, but still provide really high-quality service... just with that country attitude and charm."

Austin & Co's first night of service is tomorrow.

Breakfast and lunch meals will vary between $10 and $16 and are available Monday to Saturday.

Dinners are $45 for two courses, and $55 for three courses and are available Friday and Saturday nights, or by bookings.

Austin & Co. is fully licensed, and is looking for one full-time barista and a number of casual staff.

For more information, visit Austin & Co Waterside Dining on Facebook.

BRAISED BEEF WITH PETIT POIS A LA FANCAISE

CHEF Nathan Earp shares his recipe for a mouth-watering dish that is a lovely way to end a cold, wintry week.

Ingredients:

  • 1kg beef skirt/ brisket
  • 1 carrot
  • 2 brown onions
  • 3 sticks celery
  • 1 bouquet garni (thyme sprigs, parsley stalks, bay leaf)
  • 4 medium waxy potatoes
  • 2 rashers smoky bacon
  • 200g peas
  • 1 head baby cos lettuce
  • 50g chopped parsley
  • 800ml good quality chicken stock
  • 50ml good white wine
  • 350g unsalted butter.

Method:

  • To start, place roughly chopped carrot, celery and one onion into a large stock pot with the beef, bouquet garni and enough water to cover.
  • Place on high heat until it just starts to boil then reduce heat to a slow simmer.
  • Try not to boil the meat as it will become tough and stringy.
  • Cook the meat for a minimum of three hours until tender and a fork slides out easily.
  • Once cooked, allow the beef to cool in the stock until just above room temperature, then refrigerate for one hour to allow the beef to set.
  • You can now start on the petit pois (peas).
  • Melt 50g of butter in a deep frying pan or medium saucepan.
  • Place the second finely diced onion into the butter and cook for one minute without browning the onion (gently sweat until opaque).
  • Next place the bacon which has been finely sliced into the pan and start to brown.
  • Once bacon starts to brown, deglaze the pan with the wine and reduce.
  • When the wine has reduced to 10ml, add the chicken stock and once again reduce by half to create an intensely flavoured stock.
  • Set aside until you're ready to serve.
  • Cut the peeled potatoes into 2cm cubes and fry in 100g of butter and a teaspoon of oil firstly on the stovetop, then once coated in butter and starting to fry, place them in a 220 degree oven until golden, crispy and tender.
  • Stir or shake every 10 minutes to stop any sticking or burning. Once cooked, remove from pan, drain on kitchen towel and keep warm in oven.
  • Leave any remaining fat in the pan.
  • When you are ready to serve, cut the beef into four squares, lightly season with sea salt then gently fry them fat side down in the pan the potatoes were cooked in, rendering any fat on the beef.
  • While cooking the beef, gently heat the stock adding peas, parsley, sliced cos and all remaining butter.
  • Stir, then season with salt and pepper.
  • To plate, using a shallow bowl, evenly share the petit pois sauce across the bowls, scatter potatoes, then place beef in the centre and enjoy.

Topics:  easy eating, grafton, restaurant




Stay Connected

Update your news preferences and get the latest news delivered to your inbox.

3 easy dinner recipes your kids will love, and so will you

No Caption

THERE is a middle ground! Dinners fit for kids and adults.

How to reduce your child's risk of food allergies

ABOUT 90% of food allergies are caused by just seven foods.

5 good mental health habits for kids (and parents)

CRYING OUT FOR HELP: The demand for counselling support for children and young people is increasing.

FORMING good habits early is critical for your child's mental health.

Smack or no smack - where do you stand?

THE debate is reignited - is smacking acceptable?

Susie O'Neill: Why I stopped smacking my children

Swimming legend Susie O'Neill says she has stopped smacking her kids.

“I (smacked) because that’s what I knew growing up."

Introducing a step-parent into the family

Introducing a step-parent into the family can be stressful for the children, as well as the new parent.

THERE is no easy way to introduce a step parent into the family.

Jail time for hefty drug haul

Opening of the new Court House, Justice Precint  in Coffs Harbour. Smoking ceremoney, Andrew Fraser MP,Mark Flanders, David Carriage [smoker], Ms Cassandra Banks, The Hon. Brad Hazzard MP.28 January 2015.Photo Leigh Jensen / Coffs Coast Advocate

Jail time for hefty drug haul

Strange Politics: Turnbull and the Galloping Goats gang

“Am I a VLAD now?” Probably what former Prime Minister Tony Abbott is thinking in this photo.

Dutton claims Labor’s latest campaign tactic is really worrying.

Stevens stumps doctors with early return from injury

STUMPED: South Grafton Rebels’ captain courageous Grant Stevens is expected to make an early return from a shoulder and sternum injury this Sunday.

Skipper back in red and white afterr shoulder injury

Latest deals and offers

Group 2 - Panthers v Rebels

The South Grafton Rebels celebrate scoring a second half try against Sawtell Panthers. Group 2 rugby league 26 June 2016 Rex Hardaker Oval. Photo: Brad Greenshields/Coffs Coast Advocate

South Grafton Rebels captain Grant Stevens was pleased with his team's 36-26 win...

Protesters against Yamba megaport

Conservation group Valley Watch set up a stall at the Yamba Markets to protest...

Greens port protest

The Greens candidate for Page Kudra Falla-Ricketts talks about opposition to...

Commercial Property June 16 edition

SNAPPED UP: A sushi shop in a106sq mground-floor tenancy with a 43sq moutdoor area in Southport Central Towers on the Gold Coast has sold for $954,000.

RealCommercial edition June 16, 2016.

Iconic North Coast hotel could sell for $80 million

ON THE MARKET: The Beach Hotel, Byron Bay.

Million-dollar views, good income, beer - what more could you want?