The food theme for this year’s TEDxSydney 2016 at Sydney Opera House was Food brings us together.
‘The program celebrates home cooking, the sharing of traditional family food and recipes, as well as all the stories behind them. We asked members of the TEDxSydney community to share recipes close to their heart, and these are the results. Every recipe has a story, and it’s these stories that bring us together and keep us connected both to each other and to our heritage. Recipes were chosen based on the stories behind the recipes as well as their contribution to the overall menu.’
Jess Miller, food curator, TedX Sydney, 2016
Our good friends at Feather and Bone Providores, who were one of the producers working with the event caterers, found inspiration in recipes from SLM’s cookbook and recipes collections, and our book, Eat your history, stories and recipes from Australian kitchens.
No bones about it!
Mrs Sarantides susou-ka-kia meatballs, from a Susannah Place family recipe, and an early C19th pork sausages recipe from one of the Rouse family cookbooks, made with ethically and sustainably raised meat fitted the bill perfectly. ’That the recipes have survived, passed down through generations, makes them really special. The connection with ordinary domestic life resonates strongly with the TedX theme’ said ‘Mr Bone’ – Grant Hilliard, director of Feather and Bone. And if you were at the event, you might have caught ‘The Curator’ of this blog, Scott Hill talking along this theme with Grant during the session breaks.
Feeding over two thousand people is no mean feat, but the TEDx crowd is always well catered for. Feather and Bone made 5,000 pork and sage sausages for lunch during the event (more on those next week) and ground 50kg beef for the meatballs (shown above) which were served at the concluding cocktail party. One wonders what Dorothea Sarantides, a Greek immigrant who lived in Susannah Place at The Rocks from 1936-1946, would think of her recipe being heralded some 80 years on, and being served at a cocktail party at The Sydney Opera House.
The susou-ka-kia recipe (below) was jotted down by Dorothea’s granddaughter Kay Kallas when the terrace house her grandmother had lived in at Susannah Place was preserved as a museum. The kitchen at 60 Gloucester Street is furnished according to the memories of Kay and her brother George Adaley, who regularly spent time with their grandmother when she lived there. As children they helped Dorothea in her compact kitchen, making the Greek style meatballs which are flavoured with red wine and garlic. Dorothea’s susou-ka-kia meatballs recipe is included in the TEDx Sydney downloadable Food Program Recipes booklet (p24).
A snag or five … thousand.
Join us next week when The Curator will fill us in on the sausages served at TEDxSydney 2016 …
Susou-ka-kia – Mrs Sarantides’s meatballs (with tomato sauce)
This meatballs, or 'rissoles', recipe was passed down from Dorothea Sarantides to her granddaughter Kay. The wine gives the meatballs a bold and distinctive flavour; start with half a cup and add more if the mixture seems too dry.
- 500 g lean beef mince
- 2 or 3 slices stale white bread
- 1/4 cup claret or other red wine
- 1 clove garlic, finely chopped
- 1 egg
- salt and pepper (to taste)
- 1 can chopped tomatoes
- 2 tablespoons butter
- 1 teaspoon sugar
Put the beef mince into a large bowl. Lay the bread in a shallow dish, pour the wine into the dish and allow it to soak into the bread.
Crumble the soaked bread and any residual wine (this will depend on the type of bread you use) into the mince.
Add the garlic, egg and salt and pepper to taste, and mix through the meat and bread until fully blended. If the mixture looks dry, and a tablespoon or two of water, but not enough to make it sloppy.
Using your hands, roll spoonfuls of the mixture into smallish balls or patties (makes about 15 - 20 meatballs or 4 -6 patties depending on size). Fry the meatballs in a lightly oiled frying pan (in batches) until nicely browned all over.
Meanwhile, combine the tomatoes, butter and sugar with 1/2 cup water, and season with salt and pepper. Bring to the boil in a saucepan, then add the browned meatballs. Simmer for about 10–15 minutes before serving. Alternatively, if you are making patties, serve the sauce on the side.
Kay's family enjoys them with spaghetti or mashed potatoes.