10 minute read
HEALTH & LIFESTYLE
Chefaholic Chefaholic
Cooking School Cooking School and Catering and Catering
Chefaholic Cooking SchoolA PADDOCK TO PLATE COOKING EXPERIENCE FOR ALLA PADDOCK TO PLATE COOKING EXPERIENCE FOR ALL
•250ml Pureed pumpkin (room temperature) •50 ml warm water •1 tsp Salt •1 Tsp sugar
Method For further information please contact:
www.chefaholiccookingschool.com
PUMPKIN BREAD Duck à l’orange A paddock to plate cooking experience for all
Ingredients
•1 x 2kg whole duck •1 Tbsp olive oil •150g butter •500g plain flour •100ml Grand Marnier •2 tsp dry yeast. • • • 50ml vinegar 50g castor sugar Juice of 3 oranges •Pepitas and sunflower seeds (optional) •6 oranges
Method
1. To make pumpkin puree you will need a cup of Clean and pat dry duck, chopped pumpkin and enough water to cover it. heat butter in fry pan large
Either boil on the stove top in a saucepan or place in enough to hold duck and a microwave on high for 8 to 10 mins.fry duck for approximately 2. When the pumpkin is soft use a blender to process 5 minutes. it. Stand aside to cool. Place duck in oven for *These next steps can be done with a bread maker on approximately 45 minutes dough setting. on 180°C basting as you go. 3. In a bowl place the 50 ml warm water, sugar and Turn heat down to 160°C yeast together. Mix and set aside until frothy, or and cook for a further 30 about 10 mins. 4. In a larger bowl place the flour and salt. Make a well For further information please contact: E: P: in the centre and put in olive oil, cooled pumpkin puree and the yeast mix. Mix together and turn out onto a floured bench top and knead for 10 mins, if chefaholic.tas@gmail.com 0407 175 720 or 0448 820 367 dough is sticky add a bit more flour. Set aside for www.chefaholiccookingschool.com half an hour or until doubled in size. Knead again for 10 mins and set aside for another half an hour. 5. When dough has risen again flatten out slightly and sprinkle pepitas and sunflower seeds onto the dough. Form into the shape of loaf you want, containing the seeds on the inside. 6. Set aside again to rise for 40 mins. 7. Set oven to 195oC 8. When dough has risen again, brush the top with water and sprinkle on more seeds. 9. Bake for 20 – 30 mins, depending on shape of loaf. 10. Bread is ready when it is golden brown on the outside and sounds hollow when you tap it with 11. your knuckles. Let cool a bit then eat! Enjoy
RED LENTIL DHAL
minutes. Remove from IngredientsWITH SWEET POTATO oven and cover with Grand Ingredients Marnier and cook for a further 5 minutes. • Remove from oven and 1 cup (200g) red lentils, rinsed strain all liquid into a • pot, add in vinegar, sugar 1 sweet potato, chopped into 2cm pieces and juice of 3 oranges and reduce until a nice consistency. • 1 red onion, halved, finely chopped Meanwhile peel and cut • oranges and prep with no skin or seed. When sauce is 3 garlic cloves, finely chopped nearly ready add segments • to sauce and warm - do not 1/2 long red chilli, seeds removed, finely sliced let oranges break down. Carve duck and cover • with sauce and arrange 2 tablespoons mild curry powder • segments. 2 tablespoons tomato paste Enjoy! • 1/2 cup (150g) low-fat thick Greekstyle yoghurt • 2 spring onions, finely chopped • 2 tablespoons chopped mint leaves, plus extra leaves to serve • Fennel seeds and dried chilli flakes to serve
Method
1. Combine lentils, sweet potato, red onion, garlic, chilli, curry powder, tomato paste and 1 teaspoon salt in a saucepan with 3 cups (750ml) water. Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like.
If it’s too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water. 2. Combine yoghurt, spring onion and mint, then season well. 3. Serve the dhal with the minted yoghurt, then top with fennel seeds, dried chilli flakes and mint leaves.
Bike tools help local riders stay on track
NEXT time you’re cruising down the cycleway and hear an inexplicable rattle or squeak, you’ll be able to stop and fix it thanks to Bicycle Network’s public bike tool stands.
Bicycle Network’s public affairs manager Alison Hetherington said the multi-tool stands will be located next to the Intercity Cycleway at the Hobart end, and at Station Street Reserve in Moonah.
“These tools are a fantastic resource for riders who don’t always carry tools around with them,” she said.
“They can also be used by riders to doublecheck everything is okay with their bike before heading out for a ride, or just making sure your tyres are pumped up for a smooth roll.
“Bicycle Network volunteers have raised money over the years by providing valet bike parking and other services and they’ve chosen to give back to the riding community by contributing to these tools to be put in place.
“They have teamed up with Rotary Hobart and Teros Hobart to share the costs of buying the two new stands.
“And thanks to the City of Hobart and Glenorchy City Council, the tools will be installed free of charge on council-owned land, and the councils will take over the ownership of the stands.
“These tools will help cement the Cycleway as Hobart’s premier link for people riding to the city for work or shopping, or just going for a Sunday ride along the river.”
Bicycle Network volunteers (from left) Di Elliffe, Dorothy McCartney, Matt Drake and Brad Woods with Jill Hickie from the HCC (front right)
How to activate, not hibernate this winter
Jo Cordell--Cooper
“SUMMER bodies are made in winter” – I’m not sure where I heard this pearl of wisdom but there is a lot of truth to it!
Some of the best things in winter include looking forward to bunkering down with slow cooked foods, reading a book by a cosy fire, or a long, hot bath to warm you from top to toe – all enjoyable, but not active.
Spring is definitely the busy season in the fitness season, but I’m finding a shift in many of my clients to a firm commitment to exercise over winter – with locked in training sessions and the higher attendance on the nights you’d think people might rather stay at home!
My Friday NIGHT Hikes have been warmly welcomed – walking by torchlight calms both body and mind.
The body is meant to move, and move it must to stay healthy. We are not bears – we should not hibernate. So what can you try over winter? Here’s my top five active solutions to winter: • Find a waterfall: waterfalls are particular beautiful after the rain. Collinsvale Waterfall, Strickland Falls in South Hobart, Silver Falls in Fern Tree, New Town Falls in Lenah Valley and Myrtle Gully and Secret Falls in South Hobart are all worth a visit. • Snow visit: rug up and head up Mount Wellington, Collinsvale or the Great Lakes. • Go swimming: The idea might be frightful, but water and air temperatures at indoor pools are stable! Join an aqua aerobics class, do laps, or join one of the aquatic sports on offer. It is not out of the question to do some openwater swimming. The benefits of cold water submersion are well documented however if you are new to it, have a medical check-up first to ensure your heart can handle it! Be sure you understand the early symptoms of hypothermia and have a firm strategy for getting warm after your swim. • Gardening: rake up the leaves, prune the trees, prepare vegetable beds for the spring. I cannot think of a more wholebody exercise than gardening! • Bike ride: visit Hobart’s many bike tracks and off you go! You can even cycle out to Valhalla in Moonah and get yourself an ice cream!
Often we think of Hobart as being much colder than it is. Hobart isn’t cold, Canada’s cold! Yet Canadians have a very rich and exciting winter life full of sport and enjoying the big chill, and so should we.
Your body will enjoy the movement and you won’t be scrambling to quickly lose your winter belly when it comes time to shed a layer or two of clothing. Enjoy our beautiful city and all it has to offer - weather permitting.
Jo Cordell-Cooper offers Friday Night Hikes on the Eastern Shore, and half-day hikes on weekends for those needing a little support to get started and gain confidence hiking in the bush. Download your free hiking fitness resources from www. jocc.com.au/hiking or phone 0409 862206 for more information.
WineTime Warm up your winter with the Tasmanian Wine Festival
THE Tasmanian Wine Festival has announced an exciting evolution coming to Hobart next month - the Tasmanian Wine Festival: Winter Edition.
To be held at The Goods Shed on 20-21 August, the Winter Edition will focus on staying warm, big bold Tasmanian red wines, roaming entertainment and heart-warming food.
The popular Masterclass program will also return, after being well received at the Tasmanian Wine Festival’s summer edition.
Tasmania is worldrenowned for cool climate white wines, but also produces beautiful, unique red wines which will feature prominently at the winter event.
The Tasmanian Wine Festival draws visitors from all over the country to Hobart and allows patrons to experience more than 100 different wine varieties. This, combined with Tasmania’s best produce and world-class music, creates an event not to be missed.
“We are really excited to be moving into a winter edition of Tasmanian Wine Festival,” event organiser Luke Schlenner said.
“The summer editions have been really well received and we know that the vineyards and foodies are excited to bring you some different varieties, which lend themselves better to winter.
“We are excited to be able to showcase the beautiful, bold reds Tassie has to offer. Plus of course all the other gorgeous whites, rosés and bubbles.”
Some of the vineyards joining the festival include Frogmore Creek, Observatory Hill, Wobbly Boot, Coal Valley, Nocton, Small Island, Milton, Swinging Gate, Hurly Burly, Tamar Ridge, Derwent Estate, Clover Hill, Riversdale Estate, Torch Bearer and Lake Barrington Estate, with more still to be announced.
“When we heard the original concept for the Tasmanian Wine Festival we knew we wanted to be part of it right away,” Frogmore Creek brand manager Shelley Bickerstaff said.
“Hobart and the wine industry was so ready for a fun event with great vibes and wine flowing.
“We loved seeing so many vineyards and owners at the event showcasing how diverse Tasmanian wine is. Following on from the TWF Summer Edition, it made saying yes to a winter wine fest very easy.
“We are so happy to be involved in a quality event with a Tassie wine focus, and we have some really exciting ideas in the works for the winter edition!”
The event will also see the return of the charismatic Joseph Burton and Carl Windsor, along with other incredibly knowledgeable wine makers and sommeliers, to host exclusive Masterclass sessions.
From the vines to the glass, wine making is a work of art in itself and patrons are offered a chance to learn from the best at the intimate Masterclass sessions, featuring some of the country’s most creative and knowledgeable vintners and wine makers.
“After successfully hosting a masterclass this summer, we are looking forward to hosting a masterclass during the Winter Edition of Tas Wine Fest,” Carl Windsor from Willing Bros. said.
“It gives us a unique opportunity to offer a little more insight to fellow wine lovers, in an intimate setting. Expect bold reds and exciting whites.”
The Tasmanian Wine Festival: Winter Edition tickets are on sale now from www.taswinefest.com.au
Tasmanian Wine Festival Summer
Tasmanian Wine Festival patrons enjoying a wine tasting
WINTER EDITION
