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Exclusive interview with

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meets chocolate

C O N T E N T S

Monthly Magazine | SEPTEMBER 2009 • Issue 3

[ EDITOR’S NOTE ] 01

ringing together a veggie issue was very inspiring for me. I work extremely long and unpredictable hours and believe me, eating healthily is very important. I need to be 101% energetic all day! In this month’s issue, think green! We’ll guide you through the vegetarian concept, foods for detoxing and a few new topics, such as Guest Chef and Wine Talk. We were honoured to get an exclusive interview with celebrity chef, Jo Pratt, who shares a few tips on preparing mouth-watering veggie dishes and a great recipe to tempt your taste buds. And don’t miss the chance to win 8 copies of her new cookbook! We’ve also got inspiration for your next dinner party with tips on pairing wine with chocolate. For those who know Foodie, the Editor’s Blog will be missing this issue, but I promise it’ll be back! Happy reading!

June Chan

Editor editor@foodiemagazine.com.hk

26 On the Cover

ADVERTISING ENQUIRIES

Turning Veggie

Wine Talk: Wine x Chocolate

Guest Chef: Jo Pratt

Eat Smart: Foods for detoxing

In this Issue Editor’s Note

Foodies News & Events

Food Hunt

Mooncake Special

In Season: Sweetcorn

Cook it yourself: Green Green Thai Curry

Style

Sweet Escape: Red Penny

We guarantee you make the right choices! Contact us at

ad@foodiemagazine.com.hk Publisher Y’s Media Limited Editor June Chan Sub-editors Abbey Buxton, Gemma French Art Director Sandy Chiu Photographer Allen Chan Contributors Verena Hui, Angie Lee, Laura Miller, Kim Yukawa Business Manager Ben Lu Account Managers Carl Au, Jade M, Account Executive Justin Sze Published by Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong Printed by Wing King Tong Printing Ltd, 3/F, Block I, Leader Industrial Centre, 188-202 Texaco Road, Tsuen Wan, N.T. Hong Kong Foodie is published monthly, 12 times a year. Foodie is registered trademark @ Y’s Media Limited 2009. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references.

www.foodiemagazine.com.hk FOODIE | SEPTEMBER 2009

[ FOODIES NEWS & EVENTS] Japanese shophouse arrives in Soho

SEPTEMBER EVENTS

With massive white lanterns and the traditional Japanese curtain hanging from the foyer, Taku is easily spotted on Elgin Street. This boutique restaurant not only serves fresh sashimi and sushi, but also homemade tofu. With chilled, steamed and deep fried tofu options to choose from, you’ll be spoilt for choice.

1st TUE

Opening: Shakey’s Pizza Where: 2/F, 11 Stanley Street, Central Reservations: 2525 3030

1st TUE

Re-opening: Domani Where: Level 4, Pacific Place, 88 Queensway, Admiralty Reservations: 2111 1197

5th SAT

Workshop: Pizza making Where: Pantry Magic, G/F, 25 Lok Ku Road, Central Time: 11am to 1pm Fee: $300 per person, including a $100 gift voucher Reservations: 2504 0688 Learn how to make four classic pizzas, as well as how to make great dough, pizza sauce and pizza toppings.

7th MON

Opening: Bistecca Italian Steak House Where: 2nd Floor, Grand Progress Building, 15-16 Lan Kwai Fong Reservations: 2525 1308

SEPTEMBER 2009 | FOODIE

Free lunch for a year No foodie worth his salt will miss this unbelievable offer! The new Shakey’s Pizza on Stanley Street is offering one lucky diner the chance to win free lunch worth $100 for 365 days! How can you take home this delicious prize? Until the 14th September, anyone who spends over $50 on five occasions can enter the lucky draw. We wish you all the best of luck!

7th MON

Tasting menu: Seven Chateaux wine dinner Where: Restaurant Petrus, Level 56, Island Shangri-La, Pacific Place Supreme Court Road, Central Time: 6:30pm to 11pm Price: $1,880 per person Reservations: 2820 8590 A seven-course menu accompanies by seven French wines, such as Château Gruaud Larose and Château Haut Bages Libéral.

11th FRI

Wine tasting: The Tartan Bar Where: Lobby of Gateway Hotel, Harbour City, Tsim Sha Tsui, Kowloon Time: 6:30pm to 8:30pm Price: $160 per person

[ FOODIES NEWS & EVENTS ] 03 Jewelled Hennessy X.O. The perfect gift for someone special, this elegant bottle of cognac is a brand new offering from Hennessy X.O. Swarovski crystals decorate the iconic grape bunches on the decanter, while the gift box in which it is presented boasts gunmetal highlights and trompe-l’oeil cut diamonds. Only 300 1.5L bottles are available in department stores and selected retail shops. Get yours now!

Reservations: 2113 7935 An array of tasty canapés paired with five red and white wines, such as Tall Horse Merlot 2007 and Halana Merlot 2006. Diners have a chance to win a bottle of house wine at the end of the evening.

18th FRI

Wine tasting: Sunset Wine Rally at the Bay Where: The Gardens, The Verandah, 109 Repulse Bay Road Time: 7pm to 10pm Price: $288 per person with advanced reservations (An extra $60 for wine glass at the door) Reservations: 2292 2822 Sample a rich variety of wines from the old and new worlds, with a splendid al fresco buffet and live jazz band.

18th FRI

Event: Krug Moon Nite Where: Mo Bar, The Landmark Mandarin Oriental, 15 Queen’s Road Central, The Landmark, Central Time: 10pm Price: $2,288 for two person, including a bottle of Krug NV

Reservations: 2132 0077 Enjoy a live music performance by two accomplished pianists, while sipping Krug champagnes.

19th SAT

Workshop: Easy entertaining Where: Pantry Magic, G/F, 25 Lok Ku Road, Central Time: 11am to 1pm Fee: $300 per person, including a $100 gift voucher Reservations: 2504 0688 Learn how to make easy party appetisers, including dips, cheese and meat platters, hot appetisers and canapés.

FOODIE | SEPTEMBER 2009

[ FOOD HUNT ] Exquisite Brazilian barbeque dinner This September, Fire is sure to make your mouth water with an authentic, all-you-can-eat Brazilian barbeque (known as churrascaria in Brazilian) at $450 per person. This exclusive dining concept is partnered with Macau’s signature churrascaria Fogo Samba, bringing together mezze starters and over 10 meat options ranging from tenderloin and chicken to beef sausage. Each churrascaria is brought to your table and cut to the portion size you desire right before your eyes. Don’t forget to try the delicious grilled pineapple dusted with cinnamon powder to round off your meal! 1/F, W Hong Kong, 1 Austin Road West, Kowloon Station, Kowloon T 3717 2848

Traditional twist It’s has always been more than a dining experience at OVOlogue. With modern interior décor and art pieces from around the world, this food-cumgallery has added new savoury dishes to its a la carte menu. Recommended dishes include the foie gras wontons with chicken in superb soup ($198), as well as pan fried beef fillet with mixed peppers ($138). The cherry on top is that all dishes are MSG-free. 66 Johnston Road, Wanchai T 2527 6088 SEPTEMBER 2009 | FOODIE

[ FOOD HUNT ] 05 Hearty Saturday brunch We all like to sleep in on Saturdays, so Dakota Prime has introduced a scrumptious new Saturday brunch to complement its bustling weekday executive lunches. Available from 11:30am to 3:00pm, the brunch offers a selection of delightful weekend favourites, from fluffy omelettes and savoury sandwiches, to meaty steaks (prices from $58). You can also enjoy free-flowing Alfred Gratien champagne or Mimosas for $250 . 7th Floor, 33 Wyndham Street, Central T 2526 2366

Revisit the classics Aqua turns 9! To celebrate its birthday, a special set dinner menu is available throughout the month, taking you on a culinary journey back in time with favourite dishes from Aqua’s best-known chefs. With prices starting from $488, all signature dishes featured have stood the test of time and have proved their popularity over the years. Such dishes include the Tataki sushi platter and spiced dusted Barbary duck breast with warm truffled potatoes and red wine reduction. But your journey doesn’t end when you leave the restaurant. Those who order from the special menu take home a voucher for a complimentary 45-minute harbour sailing trip on the iconic Aqua Luna red-sailed junk. Penhouse, One Peking, One Peking Road, Tsim Sha Tsui T 3427 2288

FOODIE | SEPTEMBER 2009

[ FOOD HUNT ] Asian street food delights In July, two chefs from JW Marriott set off on an 11-day journey to four Asian cities in search of the region’s best street food. The journey inspired the crafting of an Asian street food dinner buffet hosted at The Lounge on Fridays and Saturdays. At $260 for adults and $185 for children, you can taste an array of delicious street food including Vietnamese spring rolls, Thai pancakes and Thai satay without leaving the city. To get a taster of the buffet, read about the chefs’ journey at www. wokthiswayhk.com. Pacific Place, 88 Queensway, Admiralty T 2810 8366

Beautiful high tea For just $138, you can indulge in a lush three-tier high tea, enjoy a royal hand massage and take home a $300 coupon presented by IL COLPO. When and where you’re asking? On 5th and 12th September, at the Santa Lucia Restaurant & Sky Bar. The complimentary hand massages are offered on a first come first served basis. 38/F, Hotel Panorama, 8A Hart Avenue, Tsim Sha Tsui T 3550 0262

Bentõ lunch box While most people know Bentõ as a Japanese homepacked meal, this month D.Diamond unveils a fusion Bentõ lunch with an original twist. Chef Nagao combines Italian flair with Japanese simplicity to bring you a healthy, simple and completely delectable meal for just $90. Sashimi followed by tiramisu? Sheer genius. Elements, Civil Square, Shop R001, 1 Austin Road West, Tsim Sha Tsui T 2196 8126

SEPTEMBER 2009 | FOODIE

[ FOOD HUNT ] 07 DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS

The fashionista’s afternoon tea What could be better than previewing the latest fashion collections while tucking into delicious cakes, pastries, savouries and sandwiches, all crafted to match the theme of each designer brand? This month the ‘Fashion T’ returns to the Clipper Lounge. After its successful launch in early March, the event will now take place every three months. Each ‘Fashion T’ will provide the chance to preview the latest Autumn/ Winter 2009/2010 collections of an array of A-list fashion designers including Salvatore Ferragamo, Giorgio Armani and Escada, while enjoying a traditional threetiered afternoon tea. ‘Fashion T’ events take place every Thursday throughout the month and for $488, you and a friend can choose either the 3pm or the 4:45pm show – depending on when your favourite fashion designer is showing of course. 1/F, Mandarin Oriental, 5 Connaught Road, Central T 2825 4007 FOODIE | SEPTEMBER 2009

Hot offers

Sky Lounge launches a wine promotion in mid-September, allowing diners to enjoy a range of wines from around the world at just $38 per glass and $220 per bottle. Daily from 8pm to 1am 28/F, Hotel Jen, 508 Queen’s Road West, Kennedy Town T 2213 6673 



Flame at Towngas Avenue offers two special promotions

SEPTEMBER 2009 | FOODIE

to celebrate their 1st anniversary. During dinner hours, any diners whose birthday month or day features the number 1 can enjoy 20% off their meal (for tables of 4 to 10 persons). More discounts are offered if there are two or more number 1s. And that’s not all, with any drink orders after 9pm, simply add $1 to enjoy a flame-cooked dessert. Available until the end of the month.

G/F, 59-65 Paterson Street, Fashion Walk, Causeway Bay T 2367 2710 



Every night from 6:30pm to 7:30pm, MR. STEAK GRILL provides free red and white wine tasting. You can also order a half dozen jet-fresh Australian or Scottish oysters at $98. Shop C&D, 5-7, G/F Cleveland Street Mansion, Causeway Bay T 2802 1128

[ MOONCAKE SPECIAL]

Mooncake Special It’s time to get ready for the Mid-Autumn Festival that falls on the 3rd October this year. A celebration of this festival isn’t complete without a box of mooncakes, so here we pick a few delightful treats to tantalise your taste buds. Text by Angie Lee

The petite Looking for petite-sized mooncakes? Loong Yuen Cantonese Restaurant creates miniversions this year. Three styles of mooncakes are available; the lotus seed paste with egg yolk ($168) and creamy custard with egg yolk ($148) are the traditional choices, while seaweed paste with egg yolk ($168) is more original. Each box contains eight mooncakes, or you can simply grab the exquisite hamper ($588) which is packed with lavish treats. Basement 1, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui T 2315 1006 For hamper enquiries, call 2315 1020

Healthy options This year, Rosedale on the Park is determined to bring you and your loved ones a beautiful full moon moment with low-fat mooncakes and aromatic tea. Each mooncake is crafted from double yolked white lotus seed paste. Presented in two gift boxes, the deluxe choice contains four mooncakes along with tea leaves ($238), while the elite choice consists of six mini mooncakes ($128). 20% off on orders before 12th September 8 Shelter Street, Causeway Bay T 2127 8818

[ MOONCAKE SPECIAL] 11

Back to basics If you prefer your mooncakes traditional, Dynasty Restaurant offers the all-time favourite white lotus seed paste and salted egg yolk variation. Using the finest ingredients, all mooncakes are preservative free to ensure everyone can enjoy a healthy festive bite. With six mini mooncakes in a box ($148), why not experience a taste of the festival a month early! 3/F, Renaissance Harbour View Hotel, 1 Harbour Road, Wanchai T 2802 8888

Sweet choices Fancy seductively sweet mooncakes for a change? With eight flavours in a box, from black sesame and caramel hazelnut to dark chocolate, da dolce offers a limited edition premier box at $1,088, or a four-piece box at $398. If you’re looking for cute mooncakes, try their mango and strawberry yogurt flavoured mooncakes – great for kids of all ages! Available from 12th September at all da dolce outlets T 2345 6359

Bum series For those who loved G.O.D.’s bum-shaped mooncakes from last year, they’re back with four more styles. Each mooncake ($65) is individually packed in a box that resembles a Chinese calendar with the date of the Mid Autumn Festival. You have no idea which style you’re buying, so you’ll need a bit of luck to collect the whole collection of eight in a single purchase! Available at all G.O.D outlets

FOODIE | SEPTEMBER 2009

[ COVER STORY]

turning Veggie

SEPTEMBER 2009 | FOODIE

[ COVER STORY] 13

People are drawn to vegetarianism for all sorts of reasons. They may be religious or ethical reasons, but there’s no doubt that more of us are following the veggie trend to live a healthier and greener lifestyle. Read on to learn more about the meat-less concept that may inspire a richer, more connected life.

Vegans vs. Vegetarians

Top three benefits

When you hear the word ‘vegetarian’, you instantly think of a person who doesn’t eat meat. But there are varying degrees of vegetarianism. At one end of the spectrum are ‘pescetarians’ – those who avoid red and white meat, but eat fish along with vegetables. And then there are vegetarians and vegans. Many people are confused about these terms and the choices they represent. A vegan is a person who does not consume or use any animal products whatsoever, including meat, fish, eggs, cheese, honey or leather. A vegetarian is a person who does not eat meat (red, white or fish), but may eat dairy products and eggs.

Many studies have shown that being a vegan or vegetarian can help us to lose weight, be a role model for your kids and stay beautiful. This is good, but there are three benefits of eating a vegan or vegetarian diet.

The veggie trend In recent years, more and more people have turned to vegetarianism and veganism. Have you noticed the increase in salad and juice bars? Even restaurants, cafes and fast food chains have added veggie dishes to their menus. Just take a look around your neighbourhood, and you are sure to spot a health shop somewhere nearby. In Hong Kong, 2.4% of the population are vegetarians, according to a survey conducted by the Hong Kong Vegetarian Society last year. And more people are turning to vegetarianism for its health benefits every day.

You will live longer: Vegans and vegetarians generally live longer because avoiding animal fats reduces the risk of cancer and heart disease. A 2008 report by the German Cancer Research Centre showed that vegetarian men reduced their risk of early death by 50%, while female vegetarians benefited from a 30% reduction in mortality. For years doctors and the government have recommend that we consume at least five portions of fruits and vegetables a day. But it is important to remember that a vegan or vegetarian diet does not automatically equal a healthy diet. French fries are vegetables, but they’re certainly not healthy. Frequent consumption of fatty foods, whether they’re vegetarian or not, is never a healthy choice and can lead to a very unhealthy heart.

You will help to reduce pollution: Eating less meat, eggs and diary products can help to protect our environment. How? Consider this. Raising animals generates almost 50%

FOODIE | SEPTEMBER 2009

[â&#x20AC;&#x160;COVER STORY]

You will be shocked to know that every year people eat about 250,000,000 tonnes of meat more greenhouse gas emissions than all the vehicles in the world combined as stated in a United Nations report. Researchers at the University of Chicago found that adopting a vegan diet is 40% more effective in fighting global warming than driving a hybrid car in the USA! You will help to save our animals: You will be shocked to know that every year people eat about 250,000,000 tonnes of meat (livestock and poultry only). The world population is about 6.7 billion, and on average each human eats 40kg of meat annually. This figure will rise as the population increases and very soon more animals will be slaughtered to feed us. For the softhearted amongst us, this seems a selfish way to gain nutrition, especially when a vegetarian or vegan diet is a healthier option, as well as being better for the environment.

A meat-less diet Despite the fact that vegan and SEPTEMBER 2009 | FOODIE

vegetarian diets are healthy and rich in vitamins, being a vegan or vegetarian means you need to be more aware of what you are eating. There are some nutrients, vitamins and minerals that we cannot get through fruits and vegetables. For example, meat is rich in protein and iron, and these nutrients need to be found elsewhere for vegetarians and vegans. Soy products (including tofu), beans, nuts and seeds are all an excellent source of protein. For iron, wholegrain cereals and beans are some of the richest sources. When it comes to fatty acids, nuts and seeds offer much of what is needed. Choosing to be a vegan or vegetarian is a very personal choice, and it is advisable to consult your doctor or a health care specialist on how to make the transition as easy and healthy as possible. Alternatively, you could take a week of every month to be a 7-day vegetarian! Even one veggie day a week would make a difference to your health and the world around you. F

[ COVER STORY] 15

TOP PICKS

VEGGIE EATERIES Life Café

World Peace Café

10 Shelley Street, Soho, Central

21-23 Tai Wong Street East, Wan Chai

Not only does Life serve wholesome meals, it also sells organic and natural foods from around the world. The menu has been designed for diners with specific dietary requirements. Many items are dairy, wheat or gluten free. The Life burger and sweet potato fries is a hearty vegetarian choice.

Opened in 2005, every staff member in this café is a volunteer, from waiters to chefs. Serving organic vegetarian food and beverages from a variety of set menus, prices start at $68. Must try items are the homemade tofu cheesecakes and the freshly squeezed juices. All profits are used for building Kadampa temples around the world.

Reservations: 2810 9777 Opening hours: Open daily from 8am till midnight

Reservations: 2527 5870

Opening hours: MonSat noon to 3pm; Fri-Sat 6:30pm to 9:30pm; Closed on Sundays and public holidays O-Veg 1/F, 9 Shing Woo Road, Happy Valley Using fresh vegetables from their Kam Tin organic farm, O-Veg’s chef tailormakes hearty meals of the day to allow diners to enjoy the freshest vegetarian fare possible. Reservations: 2893 3037 Opening hours: Mon-Sat noon till 10pm

FOODIE | SEPTEMBER 2009

[ IN SEASON ]

Sweetcorn You can buy fresh, canned or frozen sweetcorn throughout the year, but this versatile vegetable is at its freshest from this month until early fall. The natural sugar content is still high as the vegetable nears maturation, full of sweet, crisp goodness. Covered with a green husk, the pearly kernels are a healthy addition to a multitude of delicious and fuss-free summer dishes. Sweetcorn varieties Everyone knows yellow sweetcorn. Originating from the USA, 39% of the world’s supply of sweetcorn comes from North America. But did you know that there are actually many sweetcorn varieties nowadays? Especially with genetic enhancement becoming more common in farming.

SEPTEMBER 2009 | FOODIE

Today’s sweetcorn contains a combination of genes that add extra sweetness and tenderness to the maize. The three favourites among consumers are the yellow, white and bicolour (yellow and white mixed) varieties. But don’t be surprised if you see new and colourful sweetcorn – even red and blue varieties – on the

market. Some varieties are known for their health benefits. Purple sweetcorn is known for its cancerfighting properties. Not always common in Asia, maize has been grown in Peru for thousands of years and is often used to make a popular summer drink.

Nutrient value Sweetcorn is rich in

[ IN SEASON ] 17 carbohydrates, sugars, vitamins and minerals. Many foods lose their nutritional value when cooked. But according to food scientists in the USA, cooking sweetcorn retains its antioxidant levels despite the loss of vitamin C.

Choosing sweetcorn Always buy sweetcorn with green rather than dry husks. Once you pick a goodlooking specimen, check its freshness by peeling off part of its husk. Make sure the kernels are tightly arranged in rows. An easy way to test freshness is to squeeze a kernel. Fresh sweetcorn kernels should exude a white milky substance when squeezed. Also, take a look at the silk, it should be a pale golden colour and slightly sticky.

Storing sweetcorn It’s best to keep sweetcorn away from direct sunlight as high temperatures can convert the sweetcorn’s sugars to starch, which causes it to lose its sweet flavour. Storing sweetcorn in the fridge can keep it fresh for up to two days. It’s better not to remove the husk, as this protects it and retains its flavour. But if there is no husk, you can still protect the sweetcorn by wrapping it in plastic wrap. To store sweetcorn, you can also remove the kernels from the cob and

put them in the freezer. But to enjoy maximum flavour, it’s recommended to eat sweetcorn the day it’s purchased!

Preparing sweetcorn Removing the husk Peel off the husk and thin silk that runs along the kernels. A vegetable brush can help remove excess silk. Alternatively, use a moistened paper towel to rub the cob clean. Remember to wash the sweetcorn thoroughly before cooking.

Removing kernels from the cob Stand a cleaned sweetcorn upright on a cutting board and use a sharp knife to cut the kernels straight down off the cob.

3 simple ways with sweetcorn Sweetcorn can be cooked either with or without its husk, depending on the dish you are preparing. 1. Simple sweetcorn salad: Mix sweetcorn kernels, lemon juice and olive oil in a bowl, according to preference. Season to serve. 2. Grilled corn-on-the-cob: Spread butter on the cob before wrapping it in aluminium foil. Use a fork or toothpick to poke some holes through the foil to allow excess steam

to escape while grilling. Grill for 20 to 30 minutes, turning it frequently throughout cooking. If you are grilling sweetcorn with husk, soak the cob in water for at least 20 minutes before grilling it over medium heat. Remember to peel back the husk and remove the thin silk before folding the husk back and soak it in water! Once cooked, remove the husks and serve hot with butter. You can also season the sweetcorn with garlic, chives or pepper to add extra flavouring. 3. Creamy sweetcorn soup: Melt 2 tablespoons of butter in a saucepan over medium heat, and sauté a handful of chopped onion in butter until soft and translucent. Add ¼ cup of flour and stir constantly. Whisk in 4 cups of water and 2 cups of milk slowly to avoid lumps. Add the kernels from 6 ears of sweetcorn to the mixture. Simmer for at least 30 minutes and add more milk depending on how thick you like your soup. Season to taste. Get creative with sweetcorn. It is not just a topping for your pizza or a side dish, but a tasty main course that will help sustain and satisfy you this summer! F FOODIE | SEPTEMBER 2009

[ WINE TALK ]

Wine x Chocolate Pairing wine and chocolate may be something new for some people in the east, but the duo is no stranger to western culture. In France, people love to sip wine with chocolates to capture the rich essence of both flavours. When it comes to choosing the right wine to go with the right chocolate, one basic rule is to choose wines that are at least as sweet as, or sweeter than the chocolates. If not, the combination of tastes will be sour and unpleasant. For example, you can match fruity wines with fruity chocolates, or light-bodied wines with light flavoured chocolates. To help you on your way, here are some suggestions of different combinations for you to try.

From now till the end of the month, spend $500 on any sweet wines or selected red wines at all Watson’s Wine Cellar stores, and you can take home a mini-box of JeanPaul Hevin chocolates!

SEPTEMBER 2009 | FOODIE

Dark chocolate suggestions To match the strong bitterness of dark chocolate, we need wines that offer roasted, slightly robust flavour. Zinfandels and Cabs are best known to match excellent with dark chocolates. But give Tawny Port and nutty dark chocolate a try, as it will strengthen the nutty accents. Milk chocolate suggestions Light-bodied or dessert wines go well with milk chocolates. As milk chocolates have a lower cocoa percentage, their flavours are usually lighter and milder, which makes them an ideal match for sweeter wines. Try matching caramel milk chocolates with Montes Late Harvest. F

[ GUEST CHEF CHEF ] 19

Running out of ideas

for entertaining your guests? Jo Pratt is sure to inspire you with her new cookbook In the Mood for Entertaining. For those who don’t know Jo, she is a celebrity chef who has worked with the best chefs in the business, appeared on television and written for magazines including Glamour and Olive in the UK. We invited Jo to tell us more about her new book and to share a recipe. Don’t miss the chance to win a copy of her new cookbook by sending an email to info@foodiemagazine.com.hk to tell us how cooking enriches your life. The best EIGHT will win a copy of In the Mood of Entertaining! FOODIE: Can you tell us more about your new book In the Mood for Entertaining? JO: “Continuing with the idea of moods from my previous book In the Mood for Food, you’ll find four chapters: Two’s Company, Relaxed Entertaining, The Dinner Party and Feeding a Crowd – in those chapters there’s recipes for every entertaining occasion I could think of. So if you’re in the mood for a good gossip with your best mate, a posh dinner party, or a house party, or even a way to get round your partner, you’ll find something that suits – I guarantee it!” FOODIE: What inspired you to create this new cookbook? JO: “I love to cook for other people and I know a lot of other people do too. I am often being asked by

friends, friends of friends and family for ideas on what they can cook for certain circumstances/ occasions. I thought doing a recipe book with recipes for numerous occasions would be a good source of inspiration for everyone.” FOODIE: Can you describe your ‘relationship’ with food? JO: “Food is a major part of my life, I love going out for dinner, cooking for friends, being cooked for by friends, buying cooking books, reading cooking magazines going away for weekends to certain restaurants or other cities in different countries to try different things. I happen to live in London, which helps satisfy my food obsession – without my love of food, I’m not sure what I would do with my time.”

FOODIE: What are some cooking tips you can share with readers who want to prepare vegetarian dishes? JO: “Cooking for vegetarian guests can fill many people with dread. Your best plan is to make the most of seasonal ingredients so the food speaks for itself and is full of flavour rather than bland and uninteresting. The use of herbs and spices can liven up some plain foods, and always try and include a form of protein in the meal so any non-vegetarians won’t miss the meat or fish in a meal. Cheese, pulses, tofu, quinoa, nuts etc are all great to use. My favourite vegetarian recipe to serve at a dinner party where there are both vegetarians and non-vegetarians is roast red wine mushrooms with blue cheese and spinach baked risotto.” FOODIE | SEPTEMBER 2009

[ GUEST CHEF ]

Pan-fried Mackerel

with pea shoots and summer potato salad

SEPTEMBER 2009 | FOODIE

[ GUEST CHEF ] 21

This is a lovely light starter that will work just as well with watercress instead of the pea shoots and is equally as delicious with both pan-fried or smoked salmon and trout instead of the mackerel. Prepare the salad ahead, leaving you just the fish to fry at the last minute. SERVES 6 people TAKES 30-40 minutes ingredients • 400g waxy new potatoes (such as Charlotte) • 100g fine green beans • 250g asparagus tips • 100g peas (fresh or frozen) • 2 small shallots, finely chopped • 2 ½ tbsp hot horseradish sauce • 125g crème fraiche • small bunch of mint, chopped • squeeze of lemon juice • 50g pea shoots • 1 tbsp olive oil • 6 small mackerel fillets Boil the potatoes in salted water until they are tender. Drain and leave to cool and then cut into quarter wedges. In a separate saucepan, blanch the green beans and asparagus for just a couple of minutes and then refresh in iced water to stop them cooking

further. If you are using frozen peas, they just need to be defrosted. If you’re using fresh ones, then these can be boiled in salted water until tender. They should take about 5-8 minutes. Also refresh in cold water. Mix together the shallots, horseradish, crème fraiche, chopped mint, lemon juice and season with salt and pepper. Carefully mix in the potatoes, green beans, asparagus and peas. To cook the mackerel, heat a large frying pan and add the oil. Season the mackerel fillets on both sides with a little salt and pepper. Place in the pan and cook skin side down for 2-3 minutes until the skin is crisp and golden (press on the fillets lightly if they start to curl upwards to get a crisp effect all over). Turn each fillet over and cook for a further minute. If your pan isn’t big enough to do all fillets, just keep the cooked ones warm on a plate. Serve the mackerel skin side up, next to a nice bundle of pea shoots that are topped with a spoonful of the potato salad, and finally scatter over some more pea shoots. F

FOODIE | SEPTEMBER 2009

[ COOK IT YOURSELF ]

Green Green Thai Curry Text & photo by Kim Yukawa

SEPTEMBER 2009 | FOODIE

[ COOK IT YOURSELF ] 23 Kim Yukawa is a food stylist based in Hong Kong. She was born in Hong Kong, but raised in Kobe – mostly in her grandma’s kitchen.

SERVES 4 people Ingredients For the green curry paste: • 1 cup of chopped coriander (leaves and stems) • 6 green chillies, de-seeded and roughly chopped • 3 garlic cloves, crushed • 3 shallots, roughly chopped • 1 kaffir lime or lime, grated zest and juice • 5cm galangal (ginger), peeled and grated • 1 tablespoon vegetable oil Others: • Vegetables of the season (chopped into bite-sized pieces) Step 1 Heat the oil in a pan, add vegetables and fry gently. Step 2 Stir in half of the green curry paste, and fry for a minute. Step 3 Add the remaining curry paste, Thai chilli paste and palm sugar. Fry for another minute. Add lemongrass, fish sauce, kaffir lime leaves and coconut milk. Bring to boil, then simmer for 5 minutes, stirring occasionally, until the vegetables are tender.

• 400 ml or 1 can of coconut milk • 1 tablespoon Thai chilli paste • 2 tablespoons fish sauce • 2 tablespoon palm sugar • 2 lemongrass stalks, chopped • 8 kaffir lime leaves, torn into pieces • Thai basil leaves • Thai red chillies (optional)

TOOL Mortar and pestle Preparation Place all the green curry paste ingredients in a mortar and pestle (or food processor) to create a thick paste. Tip: A food processor cuts the ingredients into fine pieces, but doesn’t release the aromatic oils of herbs the same way a mortar does.

Tip: Add more fish sauce, if required. Step 4 Stir in Thai basil leaves. Serve with hot steamed rice.

Bon appetit! Other variations you can try: - Prawns, mango and snap peas - Chicken, Shi-take mushrooms and baby corn - Duck, lychee and water chestnut

FOODIE | SEPTEMBER 2009

[â&#x20AC;&#x160;EAT SMARTâ&#x20AC;&#x160;]

Foods for detoxing Every day we take in potential toxins from food and expose ourselves to endless pollutants from the environment. These cause our bodies to overload with toxins. Now is the perfect time to give yourself a complete cleanse and rid yourself of the summer toxins. One of the safest and most natural ways to detox is to have a healthy diet. Read on for some suggestions of food to add to your diet to give you a fresh start to welcome the autumn! F Text by Verena Hui

Seeds and nuts

Reasons: Rich in fibre, these help the body to get rid of waste as well as cholesterol. Top picks: Sesame seeds, almonds and walnuts. Tips: Make sure you buy unsalted seeds and nuts. Sprinkle them over meals to add flavour to dishes. Peanuts should be avoided.

Yogurts

Reasons: Contain beneficial intestinal

bacteria that promotes a healthy immune system and helps your body digest food. Top picks: Plain and unsweetened yogurts. Tips: Mix yogurt with berries. They are absolutely delicious and maximise detoxification, as berries are rich in antioxidants that fight pollutants.

Vegetables

Reasons: Contain a pigment that helps to remove nasty impurities

SEPTEMBER 2009 | FOODIE

in your colon. Top picks: Watercress, beetroot and cabbage. Tips: Red and green vegetables are the best choices to detoxify the liver. It is best to eat them raw in salads or to drink them as vegetable juices.

toxins into digestible material. They also aid the liver and kidneys in eliminating toxins from the body. Top picks: Grapefruit, limes and lemons. Tips: Start your day with a warm glass of lemon water.

Citrus fruits

Besides eating these wholesome foods, make sure you drink plenty of water and do exercises to sweat out toxins. Prepare for the fall with a lighter body!

Reasons: The high vitamin C content in citrus fruits stimulates the production of detoxifying enzymes that help to transform

[ STYLE ] 25

A taste of green Jazz up the food with a touch of nature Tree of life serving plate $1,800 OS

Twigware silver cutlery set $1,500 OS

Salad plant $298 Homeless

Corn skewer $28 for 6 Pantry Magic

Frangipani bowl $1,950 Tree

Homeless G/F, 29 Gough Street, Central T25811880 • OS 60 Johnston Road,Wanchai T2529 6060 • Pantry Magic G/F, 25 Lok Ku Road, Central T 2504 0688 • Tree 22 Elgin Street, Soho T2841 8844

FOODIE | SEPTEMBER 2009

Thai hideaway

ike a flower, Red Penny blossoms beautifully on Kam Sheung Road. Surrounded by the rural neighbourhood of Yuen Long, this Thai and Vietnamese restaurant has an alfresco area of about 10,000 square feet. Every piece of dĂŠcor is carefully selected from Thailand to recreate a hideaway resort. Tables are spread out alongside the long fountain lined with elephant sculptures and sheltered by white pavilions. The comfy chairs, ambient lighting, and soft music soothe your mood to prepare you for a special dining experience.

SEPTEMBER 2009 | FOODIE

[â&#x20AC;&#x160;SWEET ESCAPE] 27

Photo by Allen Chan

The dishes on the menu have been specially crafted to delight your taste buds. Try the grilled Alaska crab leg Roman salad ($88), and the red curry seafood in pumpkin ($98). You will most certainly experience love at first bite! F

Red Penny

G/F, 148 Kam Sheung Road, Yuen Long T 2488 3263 Opens from noon till late

y Allen Photo b

Chan

Photo by Allen Cha n

FOODIE | SEPTEMBER 2009

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