Relatively new on the Melbourne dinning scene, Charcoal Lane on the hip-hopping Gertrude Street is doing exciting things with native Australian ingredients. Below is native spiced (Green Egg) pullet egg, heirloom tomato, king brown mushroom, saltbush oil. We are proud to see our little pullet eggs in the hands of acclaimed chef Damien Styles and his team.

Ever wondered what the deal was with that air pocket in the egg? Well, when an egg is newly laid it is about 66C and has either no air pocket or a very little one. As the egg cools, the liquid contents (white and yolk) contracts more than the shell and the inner shell membrane (you know that bit that you sometimes see when you peel a hard boiled egg) separates from the outer shell to create the air pocket. Crazy huh?

As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air pocket becomes larger. The flattened end of a peeled, hard-cooked egg shows you where the air cell once was.
The formation of the air cell and the separation of the shell membranes are the reason that a slightly older egg is easier to peel once hard-boiled. Storing eggs upright in their cartons in the refrigerator helps to keep their air cells in place and maintain egg quality.

For general enquiries and stockists, contact:
Green Eggs - T: 03 5356 2221;
E: info@greeneggs.net.au

For trade enquiries please contact:
The Goods Unlimited - T: 03 9682 4462;
E: goods@thegoodsunltd.com.au

The newsletter is written and published by Green Eggs. All views and opinions expressed are not those of the hens themselves. To be honest the hens are not that interested in contributing to this newsletter. They're too busy free-ranging around, scratching out some good grub and sunning themselves in their lavish lifestyle. And we're happy to leave them to it.

The Winter of 2009 has treated us and other farmers up Great Western way pretty well. It is looking green and lush and pretty beautiful, really. Like many other farmers throughout Victoria we too are relying on a good Spring rainfall to carry us through Summer. Grass and oats have also been planted through the property as feed for the lambs that we also rear.

Danette Salmon (aka 'Dano') of Green Eggs.

Dano is the Grading Floor Supervisor at Green Eggs and has been achieving great things since starting with us in 2005, so great that last month she was winner of the Powercor Grampians Pyrenees Business Achievement Award. Dano started on a part-time basis however it was not long before we recognised her enthusiasm, dedication and reliability and offered her full-time work. Now a supervisor, Dano relishes her position and is always super bright, happy and keen to show new troops how things are done. Her efforts go beyond the call-of-duty as she supplies scrumptious morning tea on Mondays as well! Dano is one good egg!!

No doubt you have all heard that Robin Wickens is making magic at The Deanery restaurant in Melbourne, but did you know that he has just released a new bar Tasting Menu? The menu features two key sections: 'here and there' - a selection of dishes that are perfect to have with drinks or as a lighter, casual dining experience; and 'out there' - for those prepared to leave their evening in the capable hands of Robin for something a little more interesting. At Green Eggs we can't go past 'Bacon and Eggs', the dish that became a cult classic at Robin's previous place of employ, Interlude. And yes, they are, naturally, Green Eggs!

But it's not your brekkie bacon and eggs feed. Oh no. For this dish, a Green Egg is prepared sous-vide (slow, low-temperature cooking in a water bath) and is then gently placed in a rich bacon consommé, with puffed rice for added crunch and visual appeal to make this standout dish taste as amazingly interesting as it looks!


The Deanery
13 Bligh Place, Melbourne
T: 03 9629 5599
W: www.thedeanery.com.au

Photo credit: the multi-talented Ed Charles www.tomatom.com

This cake is straight from my kitchen. It's an easy cake, super tasty, moist and keeps well. Egg Yolk Cake is ideal for dessert or to have on hand for afternoon tea. - Shelley Green

INGREDIENTS
1 2/3 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt
8 large Green Egg yolks (makes 3/4 cup of yolk)
1 whole large Green Egg
1 1/2 cups castor sugar
1 tbls grated orange rind
1 tbls orange juice
1/2 tsp lemon extract
3/4 cup boiling water

METHOD
Pre heat oven to 165 degrees Celsius. Grease and line base of a 20-25 cm square tin. Sift flour, baking powder and salt together twice into a large bowl. In another large bowl with a whisk attachment beat egg yolks and whole egg until thick and creamy (about 5 minutes). Gradually add sugar. Fold in orange rind, orange juice and lemon extract. Sift dry ingredients into wet mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly. Pour into cake tin. Bake for about 60 mins. Turn cake out onto wire rack and cool.

Dust with icing sugar or ice with orange icing.

Left over whites? Don't waste them! Here are some ideas to keep waste to a minimum:
- Store individually by dropping one egg white in each section of an ice cube tray and freeze. Once frozen, remove the egg white cubes and store in a freezer style zip-lock bag. Defrost as you need them.
- Add a couple of extra whisked egg whites to your favourite omelette to make it light and fluffy.
- Make souffles as they always have a higher quantity of egg whites to yolks.
- Create simple desserts like pavlova, meringues or try your hand at the currently uber-fashionable macarons.

- Chooks eat 120 grams of food a day (not including bugs, worms and other deliciously earthy treats!)

- They drink 200 millilitres of water each a day.

- It takes just 26 hours for a chicken to develop and lay an egg.

Green Eggs can be purchased at a variety of Farmers Markets. Come see us, we're always up for a chat!
1st Saturday in month: St Kilda Veg Out and Kingston
2nd Sunday in month: Whitehorse
3rd Saturday in month: Boorondarra and Gasworks
Last Saturday in the month: Ballarat

On our website www.greeneggs.net.au, you can now see a list of all retailers where you can get your Green Eggs fix.

For trade enquiries please contact:
The Goods Unlimited - T: 03 9682 4462
E: goods@thegoodsunltd.com.au

For general enquiries and stockists, contact:
Green Eggs - T: 03 5356 2221;
E: info@greeneggs.net.au

For trade enquiries please contact:
The Goods Unlimited - T: 03 9682 4462;
E: goods@thegoodsunltd.com.au

The newsletter is written and published by Green Eggs. All views and opinions expressed are not those of the hens themselves. To be honest the hens are not that interested in contributing to this newsletter. They're too busy free-ranging around, scratching out some good grub and sunning themselves in their lavish lifestyle. And we're happy to leave them to it.