Coffee is a beverage made from roasted coffee beans, high in caffeine. It originated in the Ethiopian highlands and then spread throughout Italy and Europe to the Americas.
Oysters farmed in Coffin Bay, highly regarded. Coffin Bay is 703 km west of Adelaide and 47 km west of Port Lincoln. The bay was named by Matthew Flinders after his friend the naval officer, Isaac Coffin. Coffin, who was to become a Vice Admiral of the British Navy, assisted Flinders when he was preparing to sail for Australia. Flinders passed the area in 1802 although he never actually entered Coffin Bay. By the 1840s there was a small settlement, appropriately named Oyster Town, in Coffin Bay exploiting the vast supplies of oysters in the area. The oysters were shipped out to Adelaide until supplies ran out and the town was abandoned. Since then the oyster trade has revived in the hands of the Coffin Bay Oyster Farm. Over the years the whole Coffin Bay area has gained a reputation as a haven for fishermen. Consequently everyone from rock fishermen, to surf fishermen, people keen to fish from boats, and jetty fishermen (there are special fishing jetties near Coffin Bay township at Crinolin Point and Schnapper Point) are all attracted to the area. Fish caught in the area include whiting, salmon, trevally, garfish, tommy ruffs, snapper and flathead.
Coho, or silver salmon, are found in both sides of the North Pacific ocean, from Hokkaidō, Japan and eastern Russian, around the Bering Sea to mainland Alaska, and south all the way to Monterey Bay, California. Coho salmon have also been introduced in all the Great Lakes, as well as many other landlocked reservoirs throughout the United States. Ocean caught coho is regarded as excellent table fare. It has a moderate to high amount of fat, which is considered essential when judging taste. Only Spring Chinook and Sockeye salmon have higher levels of fats in their meat. They are swift and make good game.
Originally from Wisconsin, this has become a popular elastic semi soft, washed curd cow’s milk cheese in New Zealand. It is softer than Cheddar.
Cold smoking is carried out at somewhere between 80º F (30ºC) and 100º F ( 40ºC)over a period of anything from four hours to four days. In cold smoking the meat orfish being treated is hung in the smoke but not in direct heat. The result is an intense smoky flavour, often with the food deeply bronzed in colour, but be aware as this process may not have cooked the food in question.
