tropicalSensations taste n o i t a r b e l e C
11 GREAT RECIPES Enhance your party with delightful tropical elements
Source Great Taste Online
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Tropical Taste Sensations is a 12-part special publication of The Cairns Post newspaper in association with taste.com.au
Rich Chocolate and Strawberry Cake
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Roast Beetroot Dip with Sumac Crisps
Contents
The presentation of great food is a guaranteed way to get the party started
4
Introduction to cooking for celebrations in the tropics
6
Skybury Coffee Plantation: All about your plantation papayas
7
Meet the producer: Mt Uncle Distillery
8
Berry Punch
10 Roast Beetroot Dip with Sumac Crisps 12 Tomato, Pine Nut and Ricotta Bruschetta 14 Mini Hot Dogs with Caesar Salad Slaw 16 Roast Turkey with Rosemary Potatoes and Peaches 18 Money Bags 20 Pork and Fennel Sausage Rolls 22 Celebration Fruit and Nut Cake 24 Raspberry and Custard Tartlets 26 Caramel Popcorn Chocolate Tops 28 Rich Chocolate and Strawberry Cake
n o i t a r b e l e C
INTRODUCTION T with The Cairns Post Food Consultant, Nola Craig
ropical North Queensland has more commercial fruit wineries than anywhere else in Australia; in fact it could possibly be termed Fruit Wine Central of the World.
Golden Pride Winery in Biboohra started it all and others followed, making wine from our luscious tropical fruits such as lychee, mango, passionfruit, papaya and jaboticaba, to name a few. What is interesting is that when you taste a grape wine such as sauvignon blanc, you can often taste the characteristic tropical flavours of pineapple, guava and passionfruit. When tasting fruit wine, it’s a whole new adventure where these flavours are predominant rather than secondary, yet they still provide the same complexities of grapes. The challenge is to experiment. So go ahead and give our local fruit wines a try. Delicious by themselves - refreshing as a summer sprizter. From fruit wine, there has been an emergence of fruit liqueurs, which are proving very popular.
Where the big beverage companies produce melon, lychee, passion and mango liqueurs, we have the authentic product.
Liqueurs taste great simply with ice, with mixer (soda) or as part of a cocktail ingredient. Try the De Bruey’s Boutique Wineries Tropical Temptation (reminiscent of an Irish cream), that took out this year’s trophy for Best Liqueur at the Australian Fruit Wine Awards, or their Coffee Elixir or Strawberry Temptation. Mt Uncle has their Elixier de Muse Banana, Sanguis Mulberry and Davidson Plum Liqueur as well as Lemon & Lime Cellos and Sexy Cat Marshmallow. They have just released a rum, vodka and whisky.
Nola Craig
Go ahead and give our local fruit wines a try. Delicious by themselves – refreshing as a summer sprizter The recipes included in this book have been selected from the 18,000 plus recipes on taste.com.au, Australia’s number one food website that is loved by more than 1.6 million Australians.
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advertisingfeature
SKYBURY’S Papaya perfection S kybury Plantation has planted
the quality and appeal of the fruit with
a new era papaya, which owner
each new variety.
Ian MacLaughlin expects will
better meet consumer needs and
expectations of this tasty tropical fruit.
“This new papaya ticks a lot of boxes in terms of presentation and eating quality,” Ian says.
“Everyone who has sampled this new
papaya agrees it’s terrific,” says Ian. “It’s ready to enjoy when it colours up and yields slightly to thumb pressure. “Its outside skin is stronger than normal
“Firstly, in size, its weight is ideal at between 800gm-1.2kg consistently.
papaya and this is great for a commercial crop as it protects it during its journey to
It ripens evenly and its firm flesh cuts
market, and also in supermarkets when
almost like a melon, which means it
extra handling occurs – this is a
presents much better in salads. Also it
major benefit.”
has a sweeter taste than regular papaya,
Skybury – which introduced the sweet
and even has fewer blemishes on its skin.”
red papaya to the Australian market in
Skybury has introduced many new
1990 and now is the largest grower of red
varieties of papaya to the Australian
papaya in the country – will be rolling out
market over the last 15 years, improving
the new papaya from mid year.
To win a four-person masterclass with Skybury chef Joshua Sessions, go to www.skybury.com.au
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DISTILLERY MT UNCLE d rton Tablelan Athe in Rd, Walkam 1819 Chewko 80 08 Ph: (07) 4086
MARK WATKINS is proud of the range of tropical fruit liqueurs and spirits produced at the Mt Uncle Distillery in Walkamin.
meettheproducer by Nola Craig
MT UNCLE DISTILLERY
A
t 16 years old, Mark Watkins
whisky distillery, producing a range of
started distilling in his cubby
tropical fruit liqueurs as well as rum, whisky
house, an activity which some
and vodka.
might say was a sign of
misspent youth. In 2004, a little older and definitely wiser, Mark started commercial production of spirits and liqueurs at his picturesque family property at Walkamin. In early 2006, Mt Uncle Distillery
“I believe that our products are second to none in the whole world due to using the finest local ingredients and world-sourced techniques,” Mark says with pride. “We intend to take the world by storm with Sexy Cat, the world’s first marshmallow
commissioned an impressive 1500 litre
liqueur, and I am very excited about the
copper Helga still, imported from Europe.
upcoming releases of our all-Australian
Mt Uncle Distillery is North Queensland’s
botanical gin, dark rum and our single
first and only distillery and the state’s only
malt whisky.”
Our products are second to none due to using the finest local ingredients and world-sourced techniques
RECIPE BY CLAIRE BROOKMAN DEPUTY FOOD EDITOR, SUPER FOOD IDEAS Photography BY BEN DEARNLEY
Berry punch MAKES 4L
ingredients 125g blueberries 125g raspberries 250g strawberries, hulled, sliced 1.5L raspberry and cranberry juice, chilled 1 cup vodka 1 lime 1.25L lemonade, chilled Ice cubes, to serve
directions Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavours to develop. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.
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Fresh and fruity, this punch will be a party favourite
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This chip and dip combo not only looks great and tastes divine, it’s super-healthy, too
RECIPE BY GEMMA LUONGO DEPUTY FOOD EDITOR, GOOD TASTE Photography BY MARK O’MEARA
Roast beetroot dip with sumac crisps SERVES 6 ingredients 1 whole garlic bulb Olive oil spray 1 bunch beetroot, ends trimmed, washed 130g (1/2 cup) natural yoghurt
Lebanese bread 1 tbs sumac 2 pieces Lebanese bread (20cm-diameter)
directions Preheat oven to 200°C. Trim the top from the garlic bulb. Spray with olive oil spray and wrap in foil. Wrap each beetroot bulb individually in foil. Place the garlic and beetroot on a baking tray. Roast for 45-55 minutes or until the beetroot is tender when pierced with a skewer. Set aside for 10 minutes to cool. Meanwhile, split the Lebanese bread horizontally to make 4 pieces. Place on baking trays. Spray with olive oil spray. Sprinkle with sumac. Bake for 4-5 minutes or until crisp. Set aside to cool. Unwrap the beetroot. Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop. Transfer the beetroot to the bowl of a food processor. Unwrap the garlic bulb. Squeeze the garlic from the skins. Add to the beetroot and process until almost smooth. Transfer the beetroot mixture to a small bowl. Stir in the yoghurt. Season with salt and pepper. Break the bread into pieces and serve with the dip.
RECIPE BY CLAIRE BROOKMAN DEPUTY FOOD EDITOR, SUPER FOOD IDEAS Photography BY BEN DEARNLEY
Tomato, pine nut and ricotta bruschetta SERVES 8
ingredients 1/3 cup oregano leaves 350g fresh ricotta cheese 1/3 cup (70g) semi-dried tomatoes, chopped 2 tbs pine nuts, toasted 20g parmesan cheese, grated 8 slices day-old sourdough bread 2 garlic cloves, halved lengthways 1/3 cup extra-virgin olive oil
directions
Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 tsp of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 tsp of oil. Top with remaining oregano. Serve.
This delicious, filling bruschetta will have guests coming back for more
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Great for adults and kids alike, these mini dogs are all dressed up to party
Mini hot dogs with caesar salad slaw RECIPE BY GEMMA LUONGO DEPUTY FOOD EDITOR, GOOD TASTE Photography BY BEN DEARNLEY
MAKES 12 ingredients 1 egg yolk 1 drained anchovy fillet, finely chopped 1 tbs finely grated parmesan 1 tbs olive oil 2 tsp fresh lemon juice 1/2 tsp Dijon mustard 1/2 garlic clove, crushed 2 cups finely shredded cos lettuce 1 cup finely shredded white cabbage 1 x 12 pkt white buffet rolls 1 tsp olive oil 12 (about 400g) peppercorn extra-lean beef chipolatas Butter, at room temperature
directions Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper. Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tbs. Gently toss until just combined. Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked. Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through). Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.
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This roast turkey dish is sure to bring the family together
ROAST TURKEY with rosemary
RECIPE BY GEMMA LUONGO DEPUTY FOOD EDITOR, GOOD TASTE
potatoes AND peaches SERVES 8
ingredients 80g butter, softened 1 lemon, rind finely grated Salt and freshly ground pepper 4kg - 4.5kg turkey Olive oil, to brush and grease 1.5kg baby desiree potatoes 5 peaches, halved, stone removed 1/3 cup small fresh rosemary sprigs
directions Combine the butter, lemon rind, salt and pepper. Preheat oven to 180째C. Run your finger under the skin of each breast at the top to loosen the skin. Press half the butter over each breast. Loosely fill cavity with stuffing. Tie the legs together with kitchen string. Place the turkey on a wire rack in a roasting pan. Brush the turkey with olive oil. Cover loosely with foil. Pour 1 cup water into pan. Roast, basting with oil every 30 minutes, for 1 hour and 45 minutes. Remove foil. Roast for 45 minutes or until golden and juices run clear when the thickest part of thigh is pierced. Transfer to a platter. Cover with foil. Rest 15 minutes. Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Place peaches on a greased tray. Drizzle with a little oil. Season with pepper. Scatter the rosemary over the potatoes and peaches. Roast with turkey for 40 minutes. Slice the turkey. Serve with the potatoes and peaches.
RECIPE BY KIM COVERDALE FOOD EDITOR, SUPER FOOD IDEAS Photography BY MARK O’MEARA
Money bags MAKES 30
ingredients 1/2 cup vegetable oil 200g lean pork mince 2 celery stalks, trimmed, finely chopped 2 garlic cloves, crushed 1 tbs chopped fresh chives 2 tsp soy sauce 2 tsp sesame seeds 2 tsp brown sugar 15 chives, halved 275g packet (30) gow gee wrappers Sweet chilli sauce, to serve
directions Heat 2 tsp oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through. Add celery and garlic. Cook, stirring, for 5 minutes or until celery is tender. Add chopped chives, soy sauce, sesame seeds and sugar. Cook, stirring, for 1 minute. Cool. Meanwhile, place halved chives in a heatproof bowl. Pour over boiling water. Drain. Place 1 wrapper on a flat surface. Spoon 1 heaped tsp mince mixture in centre of wrapper. Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Repeat with remaining wrappers, mince mixture and chives. Trim chives. Heat remaining oil in pan over mediumhigh heat. Cook money bags, in batches, turning, for 3 to 4 minutes or until browned and heated through. Drain on paper towel. Serve with sweet chilli sauce.
Crisp and crunchy with a heart of gold. What’s not to love?
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RECIPE BY SARAH HOBBS FOOD EDITOR, NOTEBOOK: Photography BY BEN DEARNLEY
PORK AND FENNEL SAUSAGE ROLLS MAKES 16
ingredients 1 tsp fennel seeds, plus extra to sprinkle 1 tsp brown mustard seeds 1/2 tsp cumin seeds 1 onion, finely chopped 80g sliced pancetta, chopped 450g pork mince 2 cups (140g) fresh breadcrumbs 1/3 cup roughly chopped flat-leaf parsley Finely grated zest of 1 orange 2 eggs, lightly beaten 375g block frozen puff pastry, thawed Sesame and poppyseeds, to sprinkle Tomato chutney or sauce, to serve
directions
Preheat oven to 200째C and line a tray with baking paper. Toast spices in a dry frypan over medium heat for 1-2 minutes until fragrant. Pound the spices in a mortar and pestle until finely ground. Set aside. Return pan to medium heat. Cook onion and pancetta, stirring, for 5 minutes or until onion softens. Add spices, then cool. Add onion mixture to a large bowl with pork, crumbs, parsley, zest and half the egg. Season and mix well, then refrigerate until needed. Roll out pastry on a floured surface to a 5mm-thick, 40cm x 28cm rectangle, then halve into 2 long rectangles. Shape pork into two 40cm sausages, about 4cm wide. Place 1 sausage on each pastry rectangle, then roll up to enclose. Turn rolls seamside down, brush with egg and sprinkle with fennel, sesame and poppyseed. Cut on an angle into 5cm pieces, then place on tray and bake for 20-25 minutes until golden and cooked. Serve with chutney.
Create posh party food with a grown-up, spiced pork version of the classic sausage roll
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There’s more to this delightful fruit and nut cake than meets the eye
Celebration fruit and nut cake
RECIPE BY KIM COVERDALE FOOD EDITOR, SUPER FOOD IDEAS Photography BY JOHN PAUL URIZER
SERVES 20
ingredients 2/3 cup chopped dried pineapple 1/2 cup chopped dried strawberries 1/2 cup chopped dried mango 2/3 cup red glace cherries, halved 1/2 cup chopped dried peaches 1/4 cup limoncello liqueur 200g butter, softened 3/4 cup castor sugar 3 eggs 1 cup plain flour, sifted 3/4 cup self-raising flour, sifted 1/2 cup brazil nuts 1/3 cup dry-roasted hazelnuts 1/2 cup pecan nuts 1/4 cup pistachio nuts Warmed honey, to serve
directions Preheat oven to 160째C/140째C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with 3 sheets baking paper. Combine pineapple, strawberry, mango, cherries, peach and limoncello in a bowl. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture will appear curdled). Stir in pineapple mixture. Stir in flours. Spread mixture into prepared pan. Top with nuts, pressing down lightly to secure. Bake for 1 hour 45 minutes to 2 hours or until a skewer inserted in centre of cake comes out clean (cover cake loosely with foil after 45 minutes to avoid nuts burning). Turn covered cake upside-down onto a board. Cool overnight. Place cake, right side up, on plate. Brush with warmed honey. Serve.
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A winning combination of texture, flavour and simple good looks
RECIPE BY SARAH HOBBS FOOD EDITOR, NOTEBOOK: Photography BY CHRIS CHEN
Raspberry and custard tartlets MAKES 20
ingredients 1 pkt (about 20) cocktail pastry cases 2 x 150g punnets raspberries Icing sugar mixture, to dust
Creme patissiere 1 vanilla bean, split 1/2 cup (125ml) milk 1 egg yolk 1 tbs plain flour 2 tbs castor sugar 2 tbs thickened cream
directions
To make the creme patissiere, use a small sharp knife to scrape the seeds from the vanilla bean. Combine the vanilla bean, seeds and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse. Remove vanilla bean from the milk mixture. Combine egg yolk, flour and sugar in a medium bowl and whisk until thick and pale. Gradually whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring constantly, for 4-5 minutes or until mixture boils and thickens. Strain through a fine sieve into a bowl and cover surface with plastic wrap. Place in the fridge to chill. Remove the creme patissiere from the fridge and whisk until smooth. Add the cream and continue whisking until well combined. Spoon the creme patissiere evenly among the pastry cases. Top with raspberries and dust with icing sugar, if desired. Serve immediately.
RECIPE BY GEMMA LUONGO DEPUTY FOOD EDITOR, GOOD TASTE PHOTOGRAPHY BY MARK O’MEARA
Caramel popcorn choc tops MAKES 10
ingredients 1 x 100g pkt natural flavour microwave popcorn 2 x 300g pkts soft caramels (such as Pascall Columbines) 300g butter, chopped 10 bought ice-cream cup cones 200g dark cooking chocolate, coarsely chopped
directions Line a baking tray with non-stick baking paper. Cook the popcorn in the microwave following packet directions. Transfer to a large bowl. Place the caramels and butter in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until smooth. Pour the caramel mixture over the popcorn and stir to coat. Divide the caramel popcorn among the cones and place on the lined tray. Place in the fridge for 1 hour or until set. Place chocolate in a microwave-safe bowl. Heat in the microwave on medium/ 500watts/50%, stirring every 30 seconds with a metal spoon, for 1 minute or until the chocolate melts and is smooth. Drizzle a little chocolate over the top of each cone. Place in the fridge for 10 minutes or until set. Serve.
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Add some crunchy magic to your party with these yummy popcorn cones
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Rich chocolate and strawberry cake RECIPE BY MICHELLE SOUTHAN FOOD EDITOR, GOOD TASTE Photography BY STEVE BROWN
PREP & COOKING TIME 3 HOURS ingredients Melted butter to grease 750g butter, chopped 3 x 200g pkts dark cooking chocolate, coarsely chopped 1 tbs vanilla essence 600g (3 cups, firmly packed) brown sugar 375g (2 1/2 cups) self-raising flour 300g (2 cups) plain flour 80g (3/4 cup) cocoa powder 10 eggs, lightly whisked 250ml (1 cup) buttermilk 2 x 375g pkts dark choc melts 3 x 250g punnets large strawberries, washed, dried 100g white choc melts 100g milk choc melts Ribbon, to decorate
Chocolate ganache 2 x 200g pkts dark cooking chocolate, coarsely chopped 2 x 300g ctns sour cream
directions Preheat oven to 160°C. Brush a 24cm square cake pan and a 20cm square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper. Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined. Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely. To make the chocolate panels, cut nonstick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or
until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels. To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill. Meanwhile, line a baking tray with nonstick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts. Use a large serrated knife to trim the top from both cakes. Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve.
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Rich, elegant and completely irresistable
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Skybury’s multi-award-winning Australian Coffee Centre sits atop the Great Dividing Range in the centre of Australia’s oldest plantation. It’s a place where you can taste, tour and take home Australia’s purest coffee. Plantation Tours • Daily Roasting • Award Winning Coffee • Restaurant & Bakery • Gift Shop Native Gardens & Wildlife • 1.5 hours drive from Cairns & Port Douglas Open Daily 9am - 5pm • Tours 10.30am, 11.45am & 2.15pm Drive your own vehicle, hire a car or book a coach tour from Cairns. Located 10km west of Mareeba. Turn into Ivicevic Rd off the Dimbulah Highway (Wheelbarrow Way). Come and watch our daily roast at the Coffee Centre or buy coffee online at www.skybury.com.au
Tel: 4093 2190
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