Issue 1
17th July 2015
Tropical Taste   A 3 course tropical delight!
Page 67-69 for recipes.
A quick and easy
smoothie to cool you down this summer!
Page 45 for the recipe
A fun and easy cupcake recipe for the kids to try and make this summer for a pool party! Recipe on page 26
Grilled Prawns With Tropical Fruit Salsa Ingredients
2 teaspoons hot chilli sauce
1 tablespoon each light soy sauce and
honey
1 tablespoon grated fresh ginger
2 tablespoons chopped coriander
2 garlic cloves, crushed
1/4 cup lime juice, plus 3 small limes cut
into thin wedges
24 green prawns, peeled (tails intact)
12 young thin lemongrass stems
(or use soaked bamboo skewers)
Tropical Fruit Salsa
1 Avocado, finely chopped
1/2 rockmelon, finely chopped
2 oranges, peeled and finely chopped
1 long red chilli, deseeded, finely chopped
1 tablespoon each fish sauce and lime juice
Method Step 1: Combine sauces, honey, ginger, coriander, garlic and juice. Toss with prawns and chill for 30 minutes. Combine salsa ingredients in another bowl and chill until needed. Step 2: Thread prawns onto lemongrass stems or skewers, alternating with lime wedges. Step 3: Heat a chargrill pan or barbecue on medium-high heat. Cook prawns for 1-2 minutes each side until just cooked and lightly charred. Serve with salsa.
Hamburger With Caramelised Pineapple
Ingredients
Method
1 onion, finely chopped
herbs, breadcrumbs and barbecue sauce in a
500g butcher beef mince 2 cloves garlic, chopped 2 eggs
2 teaspoons mixed dried herbs 1/4 cup dried breadcrumbs
1/4 cup bacon, rind removed
1/2 pineapple, peeled, cut into 1cm slices, core removed
2 tablespoons balsamic vinegar 4 bread rolls, split, toasted
4 cos lettuces leaves, shredded 2 tomatoes, slices
1/4 cup flat-leaf parsley leaves
1/2 small red onion, thinly sliced
Step 1: Combine the mince, onion, garlic, egg, bowl. Shape into 4 patties. Heat a non-stick frying pan over medium-high heat. Cook
patties, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 2: Cook the bacon in the frying pan over medium-high heat for 4-5 minutes or until crisp. Push to one side. Add the pineapple
rings and balsamic and cook for 2-3 minutes or until golden.
Step 3: Top roll basses with lettuce, patties, extra barbecue sauce, bacon, tomato,
pineapple, parsley, red onion and remain roll.
Macaroon Shortcake with Roasted Pineapple Ingredients Filling:
1 medium pineapple, peeled and cored
cooking spray
1 teaspoon honey
1/2 teaspoon ground ginger 1/8 teaspoon ground cloves Shortcakes:
1 1/2 cups all-purpose flour
3/4 cup flakes sweetened coconut 1 teaspoon baking power 1/4 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened 2 large egg whites
1/4 teaspoon vanilla extract 1/2 cup milk
Cream filling:
250ml thickened cream, whipped Powdered sugar
Method
Step 1: Preheat oven to 23o째. To prepare filling, cut pineapple
lengthwise into quarters. Cut each quarter crosswise into 1/2-inchthick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray. Combine juice, honey, ginger, and
cloves; drizzle over pineapple. Bake for 20 minutes or until the pineapple is lightly browned. Remove from oven; set aside.
Step 2: Reduce oven temperature to 160째. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, coconut, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat
with a mixer at medium speed until well blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar
mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 160째
for 40 minutes or until a wooden pick inserted in centre comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Step 3: Place shortcake on a cutting board or work surface.
Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.
Analysis Grilled Prawns with Tropical Fruit Salsa: I chose to use banana leaves as a place mat, for under the plate to give the dish a more tropical feel, by using the leaves its also added a bright colour as well as adding texture to the photo. The leaves were also dampened down to soften the colour and look to make the plate and prawns and salsa stand out and to capture the eye. I used a clean, white, small plate to make the dish more formal and clean and to keep the eye directed on the food instead of the eye been dragged to patterns or colours on the plate. I placed to dollops of the salsa on either side of the skewers to show the colours from different angles and the different types of fruit that is in it. I also put two separate lots because I wanted the skewers to be the biggest and main piece on the plate. When cooking the prawns, I used the barbecue to get the look of the char on the lime and prawns. I photographed the photo in the morning to get natural light and highlights in the natural places. I took the photo from a slight high angle to show both portions of the salsa as well as both prawn skewers, it also helps give the prawns a bigger surface area to look at. Hamburgers with Caramelised Pineapple: I placed the banana leaves under the plate to give the photo a tropical look as well as being an appealing place mat, it also adds colour and texture to the photo. I placed the sweet potato, and potato wedges on the front conner so they stand out and help direct the eye towards the burger. I arranged them so they look natural but to also to show the crisp and their good sides. In the burger, I stacked all the ingredients so each individual one was visible to the eye, and also chose the best sides of each ingredient to make it look more appealing. I chose to use a cross topped style bun for look as well as texture, the sesame seeds adds to the texture and give it a rustic look. The barbecue sauce was placed in the back corner, much like a prop, to add colour and as a dipping sauce for the wedges. I took the photo from a close up high angle to give the viewer a good look at all the ingredients as well as seeing the top bun of the burger and the sauce. The photo was taken in the morning outside, I used the sun for natural light giving no shadows on the plate to keep it bright, happy and tropical. Macaroon Shortcake with Roasted Pineapple: Taking into consideration of the theme I have chose, I decided to use banana leaves as a place mat, it helps add to the tropical theme and gives a nice texture and look to the photograph, it also helps the cake, sieve and icing sugar stand out. I chose to photograph the cake in the afternoon to get the beautiful sunset light shining on the banana leaves and the edge of the cake. I dusted the cake with icing sugar whilst it was on the banana leaves so the excess will fall onto the banana leaves, it makes the cook look freshly baked as well as adding colour to the leaves and also incorporating the modern Australian cuisine designs which purposely use or add extra spots of garnish. I left the sieve in the photo to use it as a prop with a pinch of icing sugar left in it, this helps give it a modern Australian look, a rustic look. When adding the pineapple to the middle of the cake, I purposely made sure that some of the pineapple hung over the edge of the cake and was visible at different angles. Adding the whip cream I made sure it looked as natural and neat as possible and not disturbing the pineapple from being seen. I photographed the cake from a high angle, to capture the top of the cake and the light coming from behind that shines on the leaves and the back of the cake, but I made sure you could still see the pineapple and the cream.