Spiced Pumpkin Loaf Cake

Ingredients

1 1/2 cups roasted pumpkin puree (approx 1 quarter of a large pumpkin)

2 whole eggs

1 cup sugar

1/2 cup brown sugar

1/2 cup olive oil

2 cups self-raising flour

Mixed spices of your choice (I used 1 tbs each of cinnamon, cardamon and 1 tsp of ginger and nutmeg)

Method

Pre-heat oven to 170 degrees Celsius. Cut pumpkin into 1cm cubes and place onto a baking paper lined roasting tray. Give the pumpkin a light oiling then place into the oven for 20 minutes or until soft - try not to colour the pumpkin. Remove pumpkin from the oven then, using a masher, puree the pumpkin and set aside. Place all ingredients into a mixing bowl then stir to combine (do not over-work the batter, just stir until ingredients are fully combined). Place into a lined bread tin then bake for 50 to 60 minutes or until a skewer inserted in the centre of the bread comes out clean.

In last week's Food Bites mention was made of the businesses who have opened during the coronavirus "lockdown". Hunter Espresso Co, located at The Corner, Charlestown Square, is one of them. It's owned and run by Danielle (aka Danny or Sugar) and Andrew (Drew or Grumbles) Kerr who moved to Newcastle just over a year ago from Cabarita Beach. Danny took five with Food & Wine.

1. Tell me about yourselves and your family. Drew and I met at school. We've been together 28 years and are married with two children: Keeley-jade and Phoenix. We have been so blessed to have two amazing grandbabies, Arlo and Ruby-Drew.

2. Why the decision to open a cafe at The Corner? We decided on a move to Newcastle after relinquishing our cafe to our business partners. We needed to be excited again. This is not the first cafe we have built from the ground up - our main role before owning our own shop was to "fix" cafes, that is, to help green hospitality owners by rebuilding their stores and putting systems in place to enable them to successfully operate.

3. Have you worked in hospitality before? Prior to starting the Hunter Espresso journey, Drew was a chef at Rascals and Talulah at The Junction. I was the manager of Too Hands in New Lambton. I have been in hospitality since first leaving high school.

4. How have you been coping, opening a business during this unprecedented crisis? Moving to Newcastle is a challenge in regards to forming new relationships with businesses and clients, but one we are figuring out along the way. I had no idea how to get to places I needed to get to. Google, thank you! My main role is everything ... I guess. I write the menus, pick the staff. Drew just knows what I'm thinking, and he can replicate that on the plate. He is a very kind and patient chef.

5. What is Hunter Espresso Co's point of difference? We treat our customers like friends; always have, always will. My belief is people work so hard for everything they have, let's show them how grateful we are. Most importantly, we like to have fun. We are always dancing and singing! And more than likely you'll be given a nickname along the way!

Pop in and say hello.

Follow your nose to Pegs Cafe at Whitebridge this Saturday, April 18, and you'll find Harry Callinan (Mulga Bill) and his wood-fire cooker in action serving street-style tacos. Think soft tortillas filled with smokey wood-fired beef, pork or chicken (plus a vegan option), all with homemade salsas. They are $6 each, or you can grab three for $15. It's all happening from 1pm until sold out.

Ribs & Burgers at Charlestown is showing its appreciation for healthcare workers by offering them 50 per cent off the total bill during the coronavirus crisis. The offer is available in-store via pick-up to all healthcare service workers wearing their uniform or with a valid Australian Health Practitioner Regulation Agency (AHPRA) card. The offer is valid until May 3, 2020.

Also, Paymasters in Newcastle is offering 50 per cent off the menu for all healthcare workers - and have been since being forced to shut the restaurant and moving instead to take away and delivery.

"So far we gave given away over $3000 to health care workers it is the least we can do for these heroes," Randolph Movick said.

Near River Produce, a farm at Hollisdale near Port Macquarie, has combined forces with Mid North Coast growers and artisan producers to form the Port Macquarie Food Hub. And the good news is, they're delivering to Newcastle every fortnight. Stock in the online shop (portmacquariefoodhub.com.au) is updated each Sunday with orders closing at 9pm on Tuesday.

Newcastle customers can collect their orders from the Near River truck at Baked Uprising in Maryville between 9am and 11am commencing this Saturday, April 18. What can you order? Sourdough breads from Urban Grain Bakery; ethically raised duck from Burrawong Gaian; buffalo dairy from Burraduc Farm; pork and smallgoods from Near River Produce; sauces, condiments, pasta and rice from The Other Chef; Amber Drop Honey; sheep dairy from Ewetopia Farm; Ricardoes Tomatoes; DONE Coffee; Masters of Fresh Vegetables; Little Hill Farm pasture-raised chicken; Milly Hill meats and free-range eggs from Amani Farm.

Newcastle's Kind Earth Coffee is still in operation, "chief coffee officer" Mitch White told Food & Wine. Their range is fresh roasted, sustainably sourced and delivered to your door in compostable packaging. To order visit Kind Earth Coffee's Instagram and Facebook pages, or email hello@kindearthcoffee.com.au.