Current Qantas First Lounge Menu (SYD/MEL) and relevant topics

[Daver6]

CopperTree Farms Butter

CopperTree Farms launched its cultured butter product range; made using traditional French methods that develop a natural acidity to balance out the rich creaminess. We have partnered with some of Australia’s best chefs, including Neil Perry, Corey Costelloe and Mark Best, to create our Chef’s...

coppertreefarms.com.au

"We have partnered with some of Australia’s best chefs, including Neil Perry, Corey Costelloe and Mark Best, to create our Chef’s Series range of flavoured butters, bringing a touch of luxury to the home kitchen."

Looks like this is the butter used in Perry's restaurant, Margaret.

Geez. How bad are these chefs if you need three of them just to create some butter?

 

[DejaBrew]

Geez. How bad are these chefs if you need three of them just to create some butter?

Is it worth paying extra for artisan butter?

Artisans are spreading the word about European-style butter, which comes with a premium price tag.

www.smh.com.au

Interesting...

Naomi Ingleton is a pioneer in the field. She made her first batch of artisan butter in 2007 under the Myrtleford Butter Factory label, which evolved into King Valley Dairy.

“Making artisan butter is an art,” she says. “There are so many variables. It’s like winemaking, only with a new vintage every day.” Now working with CopperTree Farms in Frenchs Forest, NSW, Ingleton produces exceptionally smooth, clean butter.

“Great butter starts with the soil. Healthy soil means healthy pasture, which means healthy cows and quality milk,” she says. “We have a problem in Australia with weeds in the pastures, like capeweed, that affect the taste of the butter.”

CopperTree is particular about the animals’ feed, supplementing pasture with energy-dense fermented lucerne called silage.

One fan of CopperTree butter is Corey Costelloe, owner-chef of '20 Chapel' restaurant in Sydney’s Marrickville. He uses it to poach John dory and prawns, the butter’s lactic acid adding a creamy tang to the seafood. In the dining room, it stars on the table.

“It’s balanced, not too cheesy like some cultured butters,” says Costelloe. “It’s fresh and lacks the rancidity of other Australian-made butters.”

 

[kpro]

I've bought this CopperTree farms butter before, it tastes like Pepe Saya, but it's cheaper and more available.