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Add a SITELINE putter to the Golf stocking this Christmas
Still searching for that perfect gift for the family member who loves their golf?
Beautiful Gift Hampers with Local Produce
The SiteLine Putter has a unique patented all Square Visual Alignment system, ensuring your eyes are directly over the ball and your putter face is 90° to the target direction – A perfect set-up EVERYTIME! Fitted with our unique, oversized, easy feel putter grip for perfect overall balance.
pnpgolf.com.au | T +61 (02) 6239 3462 Buy Online: www.pnpgolf.com.au/collections/specials/ products/siteline-putter-3-bridgestone-e6-golf-balls
Canberra’s best local produce is just a click away.
CSCC Shop Christmas Hampers are brimming with a curated selection of artisan products including wine, chocolate, gingerbread, bon bons and more! With small and large hampers available, they’re the perfect gift for any food lover. Order online at Christmas – CSCC Shop shop.cscc.com.au/collections/gift-hampers
Award-winning glass in time for Christmas at Canberra Glassworks
We’re open just for you, 9am to 5pm until Friday 23 December! Don’t be left hanging days before Christmas! Canberra Glassworks signature baubles are a must-have Christmas classic. Hand blown by local artists, these annual delights are available in limited edition colours: teal, gold, apricot, crystal and aubergine. Pair them with a display piece by 2022 FUSE Glass Prize winner, Matt Curtis, such as his Crumple Vase collection, as the perfect Christmas gift for that someone special. No matter what it is or for whom it is you’re looking for, let us fi nd it for you at Canberra Glassworks. Shop instore Wednesday to Sunday 10am-4pm. 11 Wentworth Avenue, Kingston ACT 2604 Extended trading from 21 to 23 December 9am-5pm. Reopening 5 January 2023.
Thor’s Hammer Upcycled Breadboards & Cheeseboards
These upcycled timber breadboards are made from high-quality recycled Australian hardwood offcuts, saved by timber recycling and furniture making business, Thor’s Hammer, from the furniture and kitchen benchtops they make in their Canberra workshop. Each board is unique, finished with food safe vegetable oil, and is available in a range of species, such as Ironbark, Spotted Gum, Mixed Ash and Blackbutt. Learn more at thors.com.au/breadboards and visit the showroom at 10 Mildura Street, Griffith, to browse the current range.
Recipe and image courtesy of Australian Eggs.How to make a classic trifl e
At any summer garden party, there’s one classic Aussie dessert that’s guaranteed to keep everyone happy. What goes into your trifl e? Cherries? Rum? Beef? Either way, we have you covered for an easy-peasy trifl e recipe to start with, and an extra special something to top it o .
WITH TASTE EDITOR, ANJA DE ROZARIO
Easy custard and berry trifl e Garnish with … Meringue kisses
Serves 6 | Prep 35 mins
For the custard
300ml pure cream 300ml milk 6 egg yolks 2 Tbsp cornfl our 1 tsp vanilla bean paste 75g (1/3 cup) caster sugar
For the trifl e
2 tsp fi nely grated orange zest, plus extra zest to serve 9 jam mini rolls, cut into 3cm slices 250g fresh strawberries, hulled, halved 125g fresh blueberries 250g fresh raspberries 2 Tbsp chopped pistachio kernels 300ml thickened cream, whipped
For the custard, combine cream and milk in a medium saucepan over medium heat and bring to just a simmer. Meanwhile, whisk yolks, cornfl our, vanilla, and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth. Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to chill in the fridge. For the trifl e, stir orange zest through the chilled custard. Layer half the jam roll slices on the base of a 2 litre (8-cup) capacity serving dish, pressing the cut surface of the rolls against the glass. Top with one-third of the custard. Layer three-quarters of the strawberries in the custard, pressing halves against the glass, and scatter with three-quarters of the blueberries. Repeat with another one-third of the custard and remaining jam rolls. Add remaining custard to top of jam rolls. Top the trifl e with dollops of cream. Scatter with raspberries and remaining strawberries and blueberries, pistachios, and extra orange zest. Cover and refrigerate until required. Cold tip: To allow custard to chill, cook night before needed and refrigerate overnight.
Image and text from First, Cream the Butter and Sugar by Emelia Jackson, photography by Armelle Habib. Murdoch Books RRP $59.99.
Makes 30
200g caster (superfi ne) sugar 100g egg whites
Preheat the oven to 200°C. Line three baking trays with baking paper. Sprinkle the sugar over one of the trays and bake for 4–5 minutes or until the edges just begin to melt. Reduce the oven temperature to 100°C. Meanwhile, begin whisking the egg whites on medium speed in an electric mixer fi tted with the whisk attachment. When soft peaks form, take the hot sugar directly from the oven and slowly pour it onto the egg whites. Continue whisking on medium–high speed until a thick, glossy meringue forms. Transfer the meringue to a piping bag fi tted with a 1.5 cm round or star nozzle. Pipe teardrop peaks of the meringue onto the baking trays. Bake the meringue kisses for 1 hour. Turn o the oven and allow the meringue kisses to cool in the oven. Store in an airtight container. Optional steps: Mix it up! Garnish your meringue kisses with a little gold leaf or dust them with freeze-dried raspberry or strawberry powder. Try experimenting with di erent fl avour extracts – my favourite are peppermint and watermelon. Don’t use fl avouring oils as they will defl ate the meringue. Add the fl avouring after you’ve whisked in the hot sugar. Add some stripes of colouring to give your meringue kisses a bit of personality. Before you put the meringue mixture in your piping bag, dip a toothpick into a gel-based food colouring and run the tip of the toothpick down the inside edge of the bag. This will create a stripe of colour that will transfer onto your meringue kisses as you pipe them.
Snapper & Co in Yarralumla have won the Great Australian Fish & Chip Award for the ACT
Food for thought
The latest in foodie news, events and products.
It’s oh-fish-ial, Snapper & Co in Yarralumla has been named ACT’s Winner for the 2022 Great Australian Fish & Chip Awards. Organised by Seafood Industry Australia (SIA), the country’s best fish & chippers in each state and territory were crowned after close to 60,000 votes from the public were cast across 683 stores. Snapper & Co’s win follows their reopening in October, in which new dining space, The Deck, was launched. When making a day trip upcoast, keep NSW’s winner, Pelican Rocks at Greenwell Point, in mind. New South Welshmen cast the most votes out of any state or territory, meaning Pelican Rocks reeled in the most votes in the entire competition. SIA CEO Veronica Papacosta said the awards highlight the importance of buying fresh, local, Australian seafood. “It’s important to always ask for Aussie seafood; even when you’re buying fish & chips,” she says. “Australian seafood is one of the most sustainable protein sources in the world and our fisheries management is world-class. However, 62 per cent of seafood eaten in Australia is imported, so until the Albanese Government’s Country of Origin Labelling for seafood sold in foodservice is brought in, it’s important you chat to your server about where your seafood is from,” said Ms Papacosta. To view the full list of winners, visit fishandchipawards.com.au
Stressed university students might want to add walnuts to their daily diet in the weeks leading up to exams, according to new research from the University of South Australia. A clinical trial of undergraduate students has shown positive effects of walnut consumption on self-reported measures of mental health, including stress and depression, and biomarkers of general health. The study, published in the journal Nutrients, also suggests that walnuts may counteract the effects of academic stress on the gut microbiota, especially in females. Lead researchers, PhD student Mauritz Herselman and Associate Professor Larisa Bobrovskaya, say the results add to the growing body of evidence linking walnuts with improved brain and gut health. Eighty undergrads were split into treatment and control groups and were clinically assessed in three intervals, at the beginning of a 13-week university semester, during the examination period, and two weeks after the examination period. Those in the treatment group were given walnuts to consume daily for 16 weeks over these three intervals. “We found that those who consumed about half a cup of walnuts every day showed improvements in self-reported mental health indicators,” Mr Herselman says. “Walnut consumers also showed improved metabolic biomarkers and overall sleep quality in the longer term.” Students in the control group reported increased stress and depression levels in the leadup to exams but those in the treatment group did not. Previous research has shown that walnuts are full of omega-3 fatty acids, antioxidants, as well as melatonin (sleep inducing hormone), polyphenols, folate, and vitamin E, all of which promote a healthy brain and gut. Associate Professor Bobrovskaya expanded on the future of the research. “Due to fewer numbers of males in the study, more research is needed to establish sex-dependent effects of walnuts and academic stress in university students. It’s also possible that a placebo effect might have come into play as this was not a blind study.”
Walnuts are the new brain food for stressed university students, according to new research.
Celebrate with Seafood
Extended Christmas Trading:
25/26/27/28 Dec CLOSED
1/2/3 CLOSED
Wed 4 Jan 9am – 6pm Thu 5 Jan Resume Normal Trade *Subject to stock availability
Q: Who goes ‘Oh Oh Oh’? A. Santa walking backwards!
