HGBooks Key Titles February 2018 by Hardie Grant Publishing

HardieeeGrant

Coff

February Key Titles

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Korea Where the American century began Michael Pembroke

‘Perceptive and compelling – often heart-rending, sometimes downright terrifying – this is a richly informed study … The lessons are all too pertinent in today’s toxic political climate, with Korea once again a centrepiece and victim.’ – NOAM CHOMSKY

Publication

01-February-2018

Binding

Paperback

Price

AU$32.99|NZ$36.99

ISBN

9781743793930

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Fiction

Format

234 x 153 mm

Extent

304pp

Illustrations

Age Range

Terms

SOR

The Korean peninsula has had a troubled history but nothing quite compares with the tragedy of its Americaninspired division in the twentieth century; or the war that inexorably followed; or the permanent conflict that has ensued. It is not simply that so many millions of people died or that so many families have been torn apart. It is that a festering and unresolved geopolitical sore has been created; one that has made matters worse; one that has exposed the peninsula to competing political interests, contributed to social dysfunction and disadvantage and made Northeast Asia more dangerous. China, Russia and South Korea have understandable interests in the stability of the peninsula by reason of their adjoining borders. Japan has a legitimate interest by reason of its proximity and its historical antipathy toward Korea. The United States – the original proponent of the division – has neither borders nor proximity. Its underlying interest is in the maintenance of its regional interests in the Asia-Pacific and in pushing back against the rise of China. Michael Pembroke's timely book tells the story of the Korean peninsula with compassion for the people of the North and South, understanding and insight for the role of China and concern about the past and present role of the United States.

Author Details Michael Pembroke is a writer, historian, naturalist and the author of the acclaimed historical biography Arthur Phillip – Sailor, Mercenary, Governor, Spy (2013), which was short-listed for the Prime Minister’s Literary Awards and runner-up in the National Maritime Museum history award. He was educated at the Universities of Sydney and Cambridge, is the son and the father of army officers, and has lived and travelled extensively throughout the world, including in East Asia. His father, an infantry platoon commander during the Korean War, was awarded the Military Cross for his role in a battle described as 'one of the finest battalion attacks in British history'. The research for this book has taken Pembroke to Moscow, Beijing, Pyongyang, Washington DC, Princeton and Cambridge. In 2016, he travelled through North Korea from the Yalu River to the Demilitarised Zone. He has been a judge of the Supreme Court of New South Wales since 2010. Order from your local sales representative or United Book Distributors, PO Box 457 Ferntree Gully Vic 3156 AU Tel: 1800 338 836 | Fax: +61 3 8537 4497 | Email: orders@unitedbookdistributors.com.au NZ Tel: 09 442 7410 | Fax: 09 442 7406 | Email: orders@unitedbookdistributors.co.nz

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Key Information •

Michael Pembroke's acclaimed historical biography Arthur Phillip – Sailor, Mercenary, Governor, Spy (2013) was short-listed for the Prime Minister’s Literary Awards and runner-up in the National Maritime Museum history award

•

This revealing account of how we reached such an impasse with North Korea will fascinate all readers

•

Cover quote from Noam Chomsky: "Perceptive and compelling – often heart-rending, sometimes downright terrifying – this is a richly informed study… The lessons are all too pertinent in today’s toxic political climate, with Korea once again a centrepiece and victim."

•

Full publicity campaign with extracts, reviews and interviews across national media on release

•

Digital marketing campaign on release including Good Reads campaign, Inside History online takeover, Guardian display advertising, targeted social media campaign, digital assets for retailers & influencer campaign

Publication

01-February-2018

Binding

Paperback

Price

AU$32.99|NZ$36.99

ISBN

9781743793930

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Fiction

Format

234 x 153 mm

Extent

304pp

Illustrations

Age Range

Terms

SOR

•

Inclusion in Mother's Day First Pages (50,000 readership)

•

Advance reading copies available

Order from your local sales representative or United Book Distributors, PO Box 457 Ferntree Gully Vic 3156 AU Tel: 1800 338 836 | Fax: +61 3 8537 4497 | Email: orders@unitedbookdistributors.com.au NZ Tel: 09 442 7410 | Fax: 09 442 7406 | Email: orders@unitedbookdistributors.co.nz

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO AVAILABLE FROM MICHAEL PEMBROKE Arthur Phillip Sailor, Mercenary, Governor, Spy

Publication

01-June-2014

Binding

Paperback

Price

AU$29.99|NZ$34.99

ISBN

9781742708058

Publisher

Hardie Grant Books

Imprint

HG Local

Category

Auto/Biography

Format

235 x 154 mm

Extent

304pp

Illustrations

Text only

Terms

SOR

‘At long last, a finely written biography of the astonishing egalitarian who became Australia’s founding father. There are gripping descriptions of his amazing sea voyages and moving accounts of the humanity he brought to the government of a penal colony that only he thought would ever become a nation. The book shows the moral vision of a man who gave history its best example of the possibility of the Reformation of the human spirit.’

Geoffrey Robertson QC

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Luke Nguyen's Street Food Asia Saigon, Bangkok, Kuala Lumpur, Jakarta Luke Nguyen

Luke Nguyen's Street Food Asia – the new flexibound edition! Join Luke Nguyen on his latest adventure through the bustling and fragrant backstreets of Asia. Through Saigon and Jakarta, to Bangkok and Kuala Lumpur, Nguyen uncovers the hidden locations and secret eats of four very different cities and their street food cultures. Nguyen is in his element as the ‘Street Food King’, eating and exploring his way through traditional noodle soups and sweet sticky meats, to more adventurous dishes like Stir-fried Embryo Egg with Tamarind and Duck and Banana Blossom Salad. Venturing out at dawn and late into the night to discover street vendors, stallholders and roaming food carts, Nguyen captures the energy of each place at their busiest times of the day. Vibrant local personalities, colorful photographs and stories about the most unique dishes lead us through one of the world's richest and most fascinating food traditions.

Author Details Publication

01-February-2018

Binding

Flexibound

Price

AU$39.99|NZ$44.99

ISBN

9781743794043

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

265 x 214 mm

Extent

224pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Luke Nguyen is a renowned Vietnamese-Australian chef, best known for his television series Luke Nguyen’s Vietnam, Luke Nguyen’s Greater Mekong and more recently Luke Nguyen’s France. Born in a Thai refugee camp after his parents escaped their homeland in Vietnam, Luke’s family made their way to Australia where Luke was raised in Cabramatta. His parents opened and ran a Vietnamese restaurant called Pho Cay Du and it was this familial passion for food that first ignited Luke’s interest in Vietnamese cooking. After learning the basics from his parents, Luke trained with a number of respected chefs before opening The Red Lantern restaurant. Since then, The Red Lantern has become one of Sydney’s most acclaimed Vietnamese restaurants. Luke has written six cookbooks: Secrets of the Red Lantern, Songs of Sapa, Indochine, Greater Mekong and The Food of Vietnam and Luke Nguyen's France. He now bases himself in Ho Chi Minh City, where he runs the city's only professional cooking studio, Grain by Luke, described by him as "a kind of speakeasy cooking school". He continues to have a big profile in Australia, courtesy of his books and the continuing success of his television career.

Key Information •

New flexibound edition with a new bright and graphic cover design

•

Luke Nguyen is a well-respected chef, presenter and author who has sold over 200,000 books internationally

•

The recipes look sophisticated and impressive, but are surprisingly easy to make, with simple techniques and easy to find ingredients Follows the TV series tie-in of the same name, likely to air on the Cooking Channel in the US (following his previous series)

• • •

It will also appeal to those who love Asian food and are keen to bring the vibrance, color and aroma of Asia into their own home with authentic street food snacks Inclusion in Mother's Day genre advertising including First Pages (50,000 readership) & Mother's Day Essentials BLAD

•

Digital marketing including targeted social media campaign & digital assets for retailers

• •

Striking cover with red foil make this an attractive package Previous hardback edition sold 13,500 units worldwide at $60

INTRODUCTION 7

V IE T N A M INDONESIA MALAYSIA THAILAND GLOSSARY 216 | INDEX 218 | ACKNOWLEDGEMENTS 223

1291 LNSFA_FLEX_3_2.indd 4-5

6/9/17 12:57 pm

10 S A I G O N

1291 LNSFA_FLEX_3_2.indd 10-11

6/9/17 12:57 pm

(SAIGON) 10 PM ˜NH KHÁNH STREET VI 12 DISTRICT 4 S A I G O N

1291 LNSFA_FLEX_3_2.indd 12-13

13 S A I G O N

6/9/17 12:57 pm

15 S A I G O N

aigon. Crazy-hectic and developing at an astounding pace, it’s got an energy and dynamism you can almost smell. I totally love it. Maybe I’m biased though, as the city is now my second home. It’s also where my family came from before they moved to Australia all those years ago, so the place is virtually in my DNA. Naturally I’m addicted to the street food, and I practically trip over it every day because this town is one heaving smorgasbord of outdoor dining options, wherever you venture or look. Seafood, fresh herbs, prodigious varieties of vegetables, sweetish, light flavours, and simple cooking styles are the hallmarks of Saigon’s food, though being Vietnam’s biggest city, there’s plenty of regional fare from other corners of the country on offer too. Throw in some French influence (you haven’t lived until you’ve had Vietnamese drip coffee with condensed milk, or a crunchy-fluffy baguette filled with local charcuterie) and an ubervibrant Chinatown and you’ve got an incredibly rich street food repertoire. The locals all have their favourite food haunts and one of mine is Cô Giang Street in District 1. I like to come here early, when it’s still a little calm, and breakfast on bún th t n ng, which consists of honeymarinated grilled pork, springy rice noodles, herbs, pickled vegetables, spring rolls and peanuts. This dish, typical of Saigon cuisine, contains every texture imaginable – crunchy, slippery, chewy, snappy, slurpy. During the day, as I poke around streets and back alleys across Saigon’s 24 districts, I can’t stop grazing on tasty little snacks. Like bánh kho.t: crisp, soft-centred ‘pancakes’ made in special pans using a turmeric-scented batter. You eat them with fresh herbs, wrapped in lettuce leaves and dipped in nuoc cham, or sweetened fish sauce. Then there are Saigon’s myriad soups, which are perfect for this hot climate. When people ask where I get the best ph (and they always do), I take them down an alleyway in District 1, through clouds of spice-infused steam, where the family at Ph Ngoc have been making this iconic dish for 40 years. Coming here is like being fed by your grandmother; the atmosphere is warm and the ph is indescribably good. As night settles, the pace on the street intensifies, with scooters, cyclists and taxis zeroing in on favourite evening eats. I like to hang out in non-touristy District 4, where my uncle lives. The fragrance of lemongrass, lime, black pepper and garlic oil hangs in the air and there’s cooking – and eating – activity right on the pavements. Uncle Four has shown me all his special haunts and now, if you come with me, I’ll share them with you too.

1291 LNSFA_FLEX_3_2.indd 14-15

6/9/17 12:57 pm

16 S A I G O N

SERVES 4

2 tablespoons sugar 4 tablespoons fish sauce 1 tablespoon honey 1 teaspoon freshly ground black pepper 6 spring onions (scallions), white parts thinly sliced, plus a few green ends, sliced, to garnish 2 garlic cloves, finely diced  500 g (1 lb 2 oz) pork neck, thinly cut across the grain into 3 mm (¹⁄8 in) thick slices 2 tablespoons vegetable oil

CHARGRILLED PORK SKEWERS WITH VERMICELLI NOODLE SALAD BÚN TH T N

VERMICELLI NOODLE SALAD

250 g (9 oz) rice vermicelli  noodles, cooked according to packet instructions 5 mint leaves, roughly sliced 5 perilla leaves (see glossary), roughly sliced 5 Vietnamese mint leaves, roughly sliced   1 Lebanese (short) cucumber, halved lengthways and sliced  2 handfuls bean sprouts 125 ml (4 fl oz/½ cup) Nuoc Cham (see page 54) 4 tablespoons Spring Onion Oil (see page 55) 4 tablespoons Fried Red Asian Shallots (see page 96) 4 tablespoons crushed roasted peanuts

Cô Giang Street in Saigon’s District 1 is hands-down one of my favourite food streets. As you walk down it, you can see and smell clouds of rich aroma percolating in the air. Where it crosses with Đ Thám Street is my go-to place for this noodle dish, one of the few Vietnamese noodle dishes to be eaten without a broth but, instead, with the popular Vietnamese dipping sauce nuoc cham, and lots of it too – enough to immerse the vermicelli and the fresh herbs. The pork skewers, which are traditionally made up on lemongrass stems, are chargrilled over charcoal, and the aromas of the lemongrass and the herbs are bewitching. In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until the sugar has dissolved. Pound the white parts of the spring onions to a paste using a mortar and pestle, then add to the bowl with the garlic and pork. Toss to coat the pork well, then pour over the vegetable oil. Cover and marinate in the refrigerator for 2 hours, or overnight for an even tastier result. When you're nearly ready to cook, soak 12 bamboo skewers in water for 20 minutes to prevent scorching. Once marinated, thread the pork onto the skewers, discarding the remaining marinade. Heat a chargrill pan or barbecue chargrill to medium–high. Chargrill the pork skewers, for 1–2 minutes on each side, or until the meat is cooked through and nicely browned. Divide the noodles between four serving bowls. Top with the herbs, cucumber and bean sprouts, then sit the pork skewers on top. Drizzle over the nuoc cham and spring onion oil. Sprinkle with the fried shallots, crushed peanuts and green spring onion slices.

1291 LNSFA_FLEX_3_2.indd 16-17

6/9/17 12:57 pm

S A I G O N

Chinese Doughnuts Giò Cháo Qu y 20 >

1291 LNSFA_FLEX_3_2.indd 18-19

Mini Rice Flour Pockets with Tiger Prawns & Prawn Floss Bánh Kh t < 21

6/9/17 12:57 pm

20 S A I G O N

MAKES 12

450 g (1 lb) plain (all-purpose) flour ¹⁄3 teaspoon sugar 1 teaspoon baking powder ¹⁄3 teaspoon bicarbonate of soda (baking soda) vegetable oil, for deep-frying sea salt

CHINESE DOUGHNUTS GIÒ CH ÁO QU

BÁNH KH

From the name you’ll be able to guess that this dish originates in China, where it is typically eaten with congee for breakfast. In Saigon, these doughnuts are eaten either on their own or also with congee, while in the north of the country the locals enjoy theirs with a bowl of steaming ph . Crunchy on the outside, soft and doughy on the inside, they make a great snack. Put the flour in a large bowl. Make a well in the middle and pour 250 ml (9 fl oz/ 1 cup) water into it, then add the sugar, baking powder, bicarbonate of soda and a pinch of sea salt. Mix all the ingredients together, then knead to form a soft, smooth dough either by hand or in a mixer fitted with a dough hook. Cover the dough with a tea towel (dish towel) and leave to rest in a warm place for about 30 minutes. Cover a baking sheet in a layer of plastic wrap. Turn the rested dough out onto a clean, lightly floured surface and knead for a further 1–2 minutes. Shape the dough into a flat loaf about 60 cm (24 in) long, 10 cm (4 in) wide and 1.5 cm (5⁄8 in) thick, taking the time to make it truly uniform. Place the dough in the centre of the prepared baking sheet and wrap it up in the plastic wrap, tucking the ends of the plastic under the loaf, and ensuring that the dough is completely covered. Cover with an extra layer of plastic wrap, transfer to the refrigerator and leave to rest for at least 7 hours, or overnight. Once rested, remove the dough from the refrigerator and leave it for 2 hours to reach room temperature, then cut it crossways into 1.5 cm (5⁄8 in) strips. Divide the strips into pairs, placing one strip on top of the other. Using the back of your knife or a chopstick, press a line through the centre of each pair of strips without cutting all the way through (this will help shape the doughnuts). Half-fill a wok or large saucepan with vegetable oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Lower the dough pieces into the hot oil, in batches if necessary, and fry for 1–2 minutes, turning them every 30 seconds, until golden brown and puffy. Remove the doughnuts with tongs or chopsticks and drain on paper towel before serving.

1291 LNSFA_FLEX_3_2.indd 20-21

MINI RICE FLOUR POCKETS W ITH TIGER PR AW NS & PR AW N FLOSS T

Next on my Cô Giang food crawl menu is this fantastic dish – a miniature version of the typical Vietnamese savoury pancakes (bánh xèo), traditionally eaten with lettuce cups or mustard leaves, fresh herbs and pickled veggies before being dunked in nuoc cham. These little pancakes are often cooked in a special cast-iron griddle pan over a high heat, which leaves the outside texture crispy while keeping the insides creamy and soft. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over a high heat. Line a steamer basket or bamboo steamer with baking paper and punch a few small holes in the paper. Drain the mung beans and place them in the steamer, then set over the pan and cover with a lid. Steam for 15 minutes, or until the beans are soft. Set aside. To make the prawn floss, use a mortar and pestle to pound the diced prawns to a smooth paste. Place a small non-stick saucepan over a low heat, add the prawn paste and cook for 20–30 minutes, stirring the mixture regularly and pressing it down onto the bottom of the pan using the back of a fork, until the prawn meat is dry, fibrous and crisp. (The idea is to dry the prawn meat — it should not colour, and you should notice a small amount of steam being released from the prawns.) Remove from the heat and leave to cool to room temperature. For the batter, combine the rice flour, turmeric and a pinch of salt in a bowl and mix well. Add 250 ml (9 fl oz/1 cup) water, the coconut cream and the cooked rice and stir to combine, then blend until smooth with a hand-held blender. Slice the whole prawns in half lengthways, then slice each half into three pieces and set aside. Heat an eight-mould bánh kho.t pan or a Dutch pancake pan (poffertjes pan) over a medium–high heat and brush the moulds with vegetable oil. Add a tablespoon of batter to each mould, turning the pan in a circular motion to run the batter up the edges of the moulds, then add a pinch each of steamed mung bean and sliced spring onion together with a few prawn pieces to each mould. Place the lid over the pan, reduce the heat slightly and cook for 2–3 minutes, or until the batter is cooked through. Using a teaspoon, remove the pockets from the moulds and transfer to a serving platter. Repeat the cooking process with any leftover batter and prawns. To serve, sprinkle a generous amount of the prawn floss over each pocket and drizzle with spring onion oil and nuoc cham.

MAKES 8

1 tablespoon dried mung beans, soaked in cold water overnight  4 cooked tiger prawns (shrimp), peeled and deveined vegetable oil, for brushing  1 spring onion (scallion), green part only, thinly sliced 60 ml (2 fl oz/¼ cup) Spring Onion Oil (see page 55), for drizzling 60 ml (2 fl oz/¼ cup) Nuoc Cham (see page 54), for drizzling

21 S A I G O N

P R AW N F L O S S

6 cooked tiger prawns (shrimp), peeled, deveined and finely diced

B AT T E R

125 g (4½ oz) rice flour  ¼ teaspoon ground turmeric 50 ml (2 fl oz) coconut cream 60 g (2¼ oz/¹⁄3 cup) left-over cooked jasmine rice sea salt

6/9/17 12:57 pm

22 S A I G O N

F ISHCA K E BAGUE T T E BÁNH MÌ CH

CÁ

Cô Giang Market, District 1

VND 15,000 AUD $1.00

If you look out onto the streets of Saigon in the early morning – or indeed anywhere across Vietnam – you will likely spot a woman in a conical hat, pushing her food cart to its destination. There, she brings out the kilos and kilos of fishcakes that she has prepared the night before and begins to deep-fry them in her large wok, where they slowly puff up and float in the oil like fluffy clouds. Vietnamese fishcakes are usually chewy and are best served hot, so once cooked, they are sliced up and piled into soft, fresh baguettes with cucumber, chilli, soy sauce and perhaps a drizzle or two of chilli sauce for a little extra kick.

1291 LNSFA_FLEX_3_2.indd 22-23

SHR EDDED P OR K BAGUE T T E BÁNH MÌ BÌ

Cô Giang Street, District 1

VND 15,000 AUD $1.00

This shredded pork baguette is a much-loved snack in Saigon, though it is not often seen outside of Vietnam. To the eye it looks like the warm, crisp baguette is filled with a mixture of shredded pork and clear glass noodles, but a closer inspection reveals the ‘noodles’ are actually pig’s skin that has been pressure-cooked and then sliced into thin strips. The skin is then tossed with the shredded pork and a generous amount of toasted rice powder, which provides a lovely contrast of texture, before being slipped into the baguettes.

23 S A I G O N

6/9/17 12:57 pm

POR K & MUSHROOM BA L L S W I T H V ER MICEL L I NOODL E S (POR K PEPPER BA L L SOUP)

S A I G O N

BÚN M

` Thám Street, District 1 71 Ðê

25 S A I G O N

VND 25,000 AUD $1.50

Originally from northern Vietnam, bún mo.c is a Vietnamese noodle soup dish unlike any other. The broth, made of pork bones and shiitake mushrooms, is clean and simple in flavour with a strong, peppery taste, though the highlight of the dish is undoubtedly the pork balls – spoonfuls of minced (ground) pork that are added to the hot broth to cook. While there are stalls that offer these little balls deep-fried, I much prefer them cooked this way, as they have the chance to absorb the flavours of the stock. Once the pork balls are cooked, the soup is then ladled into bowls and enjoyed with rice vermicelli noodles, fresh banana blossom and a selection of fresh herbs. The light, earthy scented soup makes a great breakfast dish and can be found all around Saigon, though my go-to is a little store at 71 Đ Thám Street in District 1. Here, the vendor changes their dishes every day of the week (bún mo.c is available on Saturdays) and I always sit across the road because the store is so busy – they only have a few stools out the front along a bench and they’re always taken. From here I get to observe the hum of the motorbikes, cycles and daily hustle and bustle of the nearby market, before the vendor weaves across the busy road with my tray of hot noodles, sauces, side salads and fresh herbs. It’s a perfect place to watch city life rush by.

1291 LNSFA_FLEX_3_2.indd 24-25

6/9/17 12:57 pm

26 S A I G O N

SERVES 8

2 kg (4 lb 8 oz) oxtail, cut into 3 cm (1¼ in) pieces (ask your butcher to do this for you) 4 tablespoons sea salt  5 large onions, 4 whole plus 1 finely sliced 150 g (5½ oz) piece unpeeled fresh ginger  1 x 1 kg (2 lb 4 oz) boneless beef brisket  190 ml (6½ fl oz/¾ cup) fish sauce  80 g (3 oz) rock sugar (see glossary) or granulated sugar 1.6 kg (3 lb 8 oz) fresh rice noodles 400 g (14 oz) trimmed beef sirloin, thinly sliced  4 spring onions (scallions), sliced coriander (cilantro) sprigs, to garnish 2 bird’s eye chillies, sliced  1 lime, cut into wedges freshly ground black pepper

SPICE POUCH

8 whole cloves  5 star anise  2 cassia bark sticks, each about 10 cm (3½ in) in length  1 tablespoon black peppercorns

TO SERVE

bean sprouts Thai basil saw-tooth coriander (cilantro; see glossary) hoisin sauce sriracha chilli sauce

1291 LNSFA_FLEX_3_2.indd 26-27

BEEF NOODLE SOUP PH

At Ph Ng c, the cooks put on a real show as they blanch the noodles, throwing them high into the air before catching them in a bowl.

Two questions I am often asked are, ‘what is “ph ”?’ and, ‘where does it come from?’ To answer the second, though the exact origins are unclear, rumour has it that ph was created in North Vietnam in the early 20th century. Both Chinese and French cooking heavily influenced the dish, which may have been derived from the French beef stew ‘pot-au-feu’. A hearty, broth-based noodle soup often made with beef or chicken, it varies from region to region. In northern Vietnam the broth is likely to be lighter and made with fewer ingredients, the noodles served with thin beef slices and ginger, or chicken and lime leaves, and accompanied by bean sprouts, herbs, lime and fresh chilli on the side. In southern Vietnam, the broth is a lot sweeter and made from more ingredients, and the accompaniments also include hoisin sauce, fish sauce and chilli paste. To get my ph fix in Saigon, I visit District 1’s Ph Ng c on H H o H n Street, which has been running for over 30 years. The diners are regular customers – I meet a man who tells me his grandma has been eating here since she could remember and that she brings him here every Saturday as a family ritual. Add a poached egg to the broth when ordering for extra silkiness. Put the oxtail in a large saucepan and pour over enough cold water to submerge it. Add 3 tablespoons of the salt and leave to soak for 1 hour, then drain. To prepare the spice pouch, toast each spice separately in a dry frying pan over a medium heat until fragrant. Allow the spices to cool, then pound them into a coarse powder using a mortar and pestle. Add the ground spices to a 40 cm (16 in) square of muslin (cheesecloth) and tie up tightly in a knot. Set aside. Heat a chargrill pan or barbecue grill to medium–high. Cook the whole onions and ginger for 15 minutes, turning regularly, until blackened on all sides. Leave to cool, then remove and discard the blackened skins and chop the flesh. Put the oxtail, brisket and 6 litres (210 fl oz/24 cups) cold water in a stockpot, bring to the boil and cook for 15 minutes, constantly skimming any impurities off the surface (this will ensure a clean, clear broth). Reduce the heat to a slow simmer and add the fish sauce, remaining 1 tablespoon salt, rock sugar, chopped onion and ginger, and the spice pouch. Cover and simmer for 3 hours, or until the stock has reduced by almost half. Strain the stock through a piece of muslin. Remove the brisket and set aside to cool, then thinly slice. Return the stock to the pot and keep warm. Bring a saucepan of water to a simmer. Divide the noodles into eight portions. Blanch each portion of noodles separately in the simmering water for 5 seconds, then drain and transfer to serving bowls. Place three or four slices of brisket on top of the noodles in each bowl, followed by three or four slices of raw sirloin. Pour over the hot stock to cover the noodles and beef, then top each bowl with the sliced onion and spring onion. Season with freshly ground black pepper and garnish with coriander sprigs. Add the chilli slices and a squeeze of lime to each bowl and serve with bean sprouts, Thai basil, saw-tooth coriander and an even mixture of hoisin sauce and sriracha chilli sauce for dipping the meat slices into.

6/9/17 12:57 pm

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Dinner Like A Boss Quick, easy and healthy meals for busy families Katy Holder Dinnertime is very different for families today than it was 10 years ago. Many parents work, kids often have after-school activities, and there’s the constant battle to get the kids away from a screen. Amidst all of this, who has time to cook? This cookbook is for realworld parents who want quick, easy yet nutritious meals to serve at dinnertime. They want to make dinner like a boss! Each recipe highlights the preparation and cooking times, with easy-to-follow steps and options to vary the recipe, so the one dish can be adapted for different family members. Many of the variations add extra flavour without being overt, meaning this book can be a great way to introduce kids to more complex flavours at a young age. Covering both meat and vegetarian options, every dish is a nutritionally balanced family meal, taking inspiration from around the globe. Recipes include sang choi bao, bibimbap, shakshuka, risotto, aromatic chicken noodle soup, spiralised zucchini noodles, fajitas, meatballs with hidden vegetables, and the ultimate mashed potato fish cakes. The desserts are all healthier yet delicious sweet options such as coconut popsicles and Greek yoghurt panna cotta.

Author Details Publication

01-February-2018

Binding

Flexibound

Price

AU$29.99|NZ$32.99

ISBN

9781741175325

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

•

Format

229 x 152 mm

Extent

152pp

• •

Illustrations

Full colour throughout

Age Range

Terms

SOR

Growing up in London and now living in Australia, Katy Holder has had a long and successful career as a food writer and stylist. She has been the food director of Family Circle of magazine, ghost-written several cookbooks and currently writes the food pages for Australia's marie claire magazine. Her first two cookbooks are Hungry Campers Cookbook and A Moveable Feast (both Hardie Grant), and now Katy is excited to share her favourite family recipes. She is a mum of two boys aged 9 and 11, and regularly hides vegetables like kale in their food, only telling them about the vegetables once the dish has become a firm favourite (which it always does)!

Key Information •

Digital marketing campaign including Like a Boss video series, targeted social media campaign, influencer campaign & digital assets for retailers. Inclusion in Mother's Day genre advertising including First Pages (50,000 readership) & Mother's Day Essentials BLAD.

•

Point of sale including recipe cards available. A range of easy and nutritionally balanced family meals that are big on flavour (with lots of hidden vegetables to win over fussy eaters). Recipes include many vegetables, proteins and superfoods, and are mostly free from refined sugars.

•

Preparation and cooking times highlighted at the top of each recipe page.

•

Includes many recipe variations that mean the one meal can be adapted for different family members.

•

Fun design and photography that will appeal to modern families.

•

Comparative titles: A Bite of the Big Apple by Monica Trapaga (Penguin), I Quit Sugar Kids' Cookbook by Sarah Wilson (Pan Macmillan).

CONTENTS

Vegetarian dishes

INTRODUCTION 8 LIGHT DISHES, SALADS, WRAPS & FLAT THINGS 15 Chicken and noodle rice paper rolls with hoisin-peanut sauce

MAINS 81 Meat dishes

NOODLES, PASTA & RICE 49

Roast chicken with orange butter rub, roasted veg and creamy gravy 84

Colourful vegetable and haloumi fritters with lemon and garlic mayonnaise

Ricotta and pumpkin pancakes

Slow-cooked lamb shoulder with cannellini beans and hummus

Yummy beef patties and wedges

Aromatic chicken noodle soup

Teriyaki salmon with udon noodles and stir-fried vegetables

Smoky mexican chicken burgers with avocado and salad

Thai pork patties with noodles

Chicken and vegetable stir-fry

Hidden gem meatballs with spaghetti and tomato sauce

Beef kofta in pitta pockets with yoghurt dressing and tomato and cucumber salad

Crunchy quinoa and vegetable fritters with lemon and herb mayonnaise

San choy bao

Warming vegetable and bean soup with pesto

Marinara pasta with napoletana sauce

Vegetable and bocconcini pasta bake

Zoodles with chicken and pesto

63 67

Couscous salad with grilled haloumi 30

Crumbed chicken with roasted vegetables and crispy kale

Maple-roasted pumpkin, chicken and pasta salad

Crunchy vegetable gado gado salad

Honey soy chicken with ginger rice and vegetable medley

Quinoa and rice salad with bocconcini or haloumi

Family-friendly massaman chicken and vegetable curry with rice 68

Fragrant Thai noodle salad

‘Pulled’ chicken in tortilla wraps

Pizzas for the whole family

Pork with rice and black beans

Bibimbap rice bowl

Bacon and pea risotto

Vegetable fried rice with sweet-chilli omelette

Fajitas with tomato and avocado salsa

100

Fish dishes

Chickpea and feta burgers with lemon yoghurt dressing

116

Corn and capsicum shakshuka with mashed potato cakes

119

Roast pumpkin, zucchini and parmesan frittata

121

Creamy pea and potato spanish omelette

123

Mild Indian vegetable pancakes with minted yoghurt dressing and carrot salad 124

DESSERTS & AFTERNOON TREATS 127 Sweet ricotta fritters with honey syrup

131

Coconut ice cream or popsicles

132

Baked custard with blueberry compote

134

Greek yoghurt lime and vanilla panna cotta

137

Panko-crumbed fish burgers with crunchy coleslaw

104

Lulu’s fish pie with peas

109

My ultimate fish cakes

111

Crunchy fruit crumble

138

Fish and vegetable bake

113

Fruity lemon curd Eton mess

141

Fish & seafood Vegetarian

INDEX 143

NOODLES, PASTA & RICE

20 minutes

25 minutes

Hidden gem meatballs with spaghetti and tomato sauce These meatballs are one of the first answers I get to the ‘What do you want for dinner tonight?’ question. I don’t mind one bit because they are chock-full of vegetables (the hidden ‘gem’). My kids had no idea for a long time – of course, now that they love them so much, it’s far too late to complain about the vegetables! 3 tablespoons olive oil 1 onion, coarsely grated (see Note) 2 garlic cloves, crushed or finely chopped 2 carrots, finely grated 2 zucchini (courgettes), about 250 g (9 oz) in total, finely grated 2 tablespoons finely chopped flat-leaf (Italian) parsley 1 teaspoon wholegrain mustard 600 g (1 lb 5 oz) lean minced (ground) beef 75 g (2¾ oz/1 ¼ cups) panko crumbs 1 egg, lightly beaten sea salt and freshly ground black pepper (optional) 700 ml (23½ fl oz) tomato passata (puréed tomatoes) 350 g (12½ oz) spaghetti or other pasta shape 50 g (1¾ oz/½ cup) finely grated parmesan or tasty cheese 2 tablespoons coarsely torn basil leaves (optional)

Note For speed, the onion and garlic can be left out. Sometimes I add them, sometimes I don’t. They are there for a little extra flavour. Also, it’s is a great way to subtly introduce kids to the flavour of garlic.

Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook the onion and garlic for 4–5 minutes, or until softened, then transfer them to a large bowl.

Using clean hands (or a clean tea towel/dish towel) squeeze out any excess liquid from the grated carrot and zucchini. Add them to the bowl along with the parsley, mustard, meat, panko crumbs and egg. Season with salt and pepper. Using your hands, thoroughly combine the mixture, mixing for a couple of minutes. Form the mixture into golf ball–sized meatballs. If you have time, chill them in the refrigerator for 10 minutes, but this is not vital.

Heat 2 tablespoons of oil in the same pan over medium heat and add the meatballs in a single layer (or do this in two batches if necessary, but return all the meatballs to the pan when adding the passata). Cook for 4–5 minutes, turning occasionally, until the meatballs form a crust. Add the passata to the pan and shake the pan. Using a wooden spoon, carefully scrape between the meatballs to dislodge any crusty bits from the base of the pan. Turn the meatballs to coat them in the sauce, then cover the pan with a lid, reduce the heat to low and simmer for 10–15 minutes, or until the meatballs are cooked through.

Meanwhile, cook the pasta in a saucepan of boiling water according to the packet instructions. Drain, reserving 1 tablespoon of the cooking liquid.

Stir the reserved cooking liquid into the tomato sauce. Divide the spaghetti between four bowls and top with the meatballs and tomato sauce. Scatter over the cheese and basil (if using).

Variation These meatballs can also be baked. Once they’ve had their initial browning, transfer them to an ovenproof dish. Spoon over the sauce and turn to coat, then scatter over the cheese and bake in a 190°C (375°F) oven – 170°C (340°F) fan-forced – for about 15 minutes.

Noodles, Pasta & Rice

MAINS

4 regular (or 8 small) burgers

20 minutes

15 minutes

Chickpea and feta burgers with lemon yoghurt dressing Here's is a great meat-free option that hopefully the kids will be excited about. The patties work as burgers or you can serve them with salad and vegetables. You can replace the lemon yoghurt dressing with a good-quality whole egg mayonnaise. Or try the Chilli and caper mayonnaise on page 105 for adults and the more adventurous eaters. Chickpea and feta patties 400 g (14 oz) tinned chickpeas, drained, rinsed and drained again 150 g (5½ oz) feta, crumbled 2 tablespoons finely chopped flat-leaf (Italian) parsley 1 teaspoon ground coriander 1½ garlic cloves, crushed 2 tablespoons Greek-style natural yoghurt 60 g (2 oz/1 cup) panko crumbs 1 egg, lightly beaten sea salt and freshly ground black pepper 2 tablespoons olive oil

To serve 4 burger buns, split salad leaves (optional) 2 carrots, coarsely grated Lemon yoghurt dressing (optional; see below) good-quality whole egg mayonnaise (optional) 1 quantity Red onion relish (optional; see page 93)

For the patties, put the chickpeas, feta, parsley, coriander and garlic in a food processor and blend to a rough mixture. Tip the mixture into a bowl and add the yoghurt, panko crumbs and egg and season with salt and pepper. Form the mixture into four patties about 8 cm (3¼ in) in diameter or, alternatively, make eight smaller patties about 6 cm (2½ in) in diameter. Chill the patties in the refrigerator for at least 30 minutes. (If freezing any burgers, layer them in between pieces of baking paper and freeze in a freezer bag. Defrost in the refrigerator before cooking.)

When ready to cook the patties, heat the olive oil in a large frying pan over medium heat. Add the patties, in a single layer, and fry them for about 15 minutes, allowing the patties to cook for a few minutes before touching them, to allow a crust to form. Then turn them regularly until they are golden brown and cooked through.

While the patties are cooking, if warm buns are preferred, split the buns then heat them in a low oven or toast them under a grill (broiler).

Drizzle a little of the lemon yoghurt dressing (if using), or spread some mayonnaise, on the cut sides of each bun. Top each base with salad leaves (if using) and some carrot. Top with a patty, some red onion relish (if using), another drizzle of dressing and the bun lid.

Lemon yoghurt dressing 70 g (2½ oz/¼ cup) Greekstyle yoghurt 1 tablespoon lemon juice 1 tablespoon olive oil pinch of sugar ½ small garlic clove, crushed sea salt and freshly ground black pepper

116

Dinner Like a Boss

Combine all the ingredients in a small bowl and season to taste with sea salt and black pepper.

Nowadays, a home-made dessert has become more of a treat than an everyday expectation. But sometimes the little bit of extra effort required is worth it, especially when you’ve got extra time to linger over dinner – and everybody needs something sweet every now and then. This chapter contains a small selection of our favourites: creamy coconut icecream, my son’s berry and lemon curd Eton mess or delectable crumbles. And for Sunday afternoon, head straight for the sweet ricotta fritters, they are truly scrumptious!

128

Dinner Like a Boss

Desserts & Afternoon Treats

129

10 minutes

20–25 minutes

Baked custard with blueberry compote An old-time favourite loved by old and young alike. A custard is a great way to get calcium into kids who don’t particularly like milk. The blueberry compote makes a delicious addition. butter for greasing 4 eggs, plus 2 egg yolks 1 teaspoon natural vanilla extract or vanilla bean paste 200 ml (7 fl oz) milk 300 ml (10 fl oz) pouring (single/light) cream 70 g (2½ oz) caster (superfine) sugar

Blueberry compote (optional) 125 g (4½ oz) blueberries 1 tablespoon caster (superfine) sugar

Preheat the oven to 150°C (300°C)–140°C (275°F) fanforced. Lightly grease a 1 litre (34 fl oz/4 cup) capacity ovenproof dish that is about 5 cm (2 in) deep, or six individual ovenproof dishes (around 165 ml/5½ fl oz). Sit the dish(es) inside a large roasting tin (it needs to be a fair bit bigger than the single dish, so there is sufficient room around the dish to remove it once baked, because it will be very hot). Bring a kettle of water to the boil.

2 3

Place the eggs, egg yolks and vanilla in a large bowl and whisk gently to combine. Put the milk, cream and sugar in a medium saucepan and heat to just below boiling point, stirring to dissolve the sugar.

Slowly pour the milk mixture over the egg mixture and stir gently to combine. If making one large custard, pour the mixture through a sieve directly into the dish. If making individual ones, pour it through a sieve into a large jug, then pour the custard into the individual dishes. Reboil the kettle and pour the boiling water into the roasting tin around the dish(es), to come about halfway up the sides of the baking dish(es).

Bake for 18–20 minutes (12–15 for individual ones), or until the custard is just set – it should still have a bit of a wobble in the middle, as it will continue cooking once out of the oven. Carefully remove the baking dish from the water bath once out of the oven (using a couple of spatulas is one of the easiest ways).

If making the compote, put the blueberries, sugar and 1 tablespoon of water in a small saucepan over medium heat and cook for 4–5 minutes, stirring occasionally, until the sugar dissolves. Squash a few of the blueberries while they are cooking to release their juices. Remove the pan from the heat.

Leave the custard to sit for 5 minutes, then serve each portion with a spoonful of the blueberry compote, if desired. The custard and compote can also be served hot or at room temperature.

134

Dinner Like a Boss

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Grow Harvest Cook From Artichokes to Zucchinis, gardening advice, storage tips and 280 delicious recipes Meredith Kirton and Mandy Sinclair Fresh and simple seasonal recipes alongside gardening and harvesting tips for growing your own produce. Grow Harvest Cook is the essential guide to planting, nurturing, harvesting and cooking the best seasonal produce available – the stuff from your own back garden. In the age of the farmers market and the farm produce delivery box, Grow Harvest Cook re-establishes the vital link between the vegie patch and the plate. Once upon a time, having pumpkins growing rampant at the back fence and hens sitting protectively on their eggs was a common experience for many people. Grow Harvest Cook is about rekindling the thrill of a home harvest, the fulfillment of a pantry stocked with homemade goodness, and the joy of sharing a lovingly prepared meal made with your own produce. Whether you have a small urban garden, a sprawling yard or an overflowing fridge, or are looking to establish a substantial kitchen garden for your home, Grow Harvest Cook will be your constant companion, both in the garden and the kitchen. It offers more than 280 recipes and ideas for using up your produce, reinventing the meaning of homemade and celebrating truly good food. Filled with delicious recipes, tips and tricks for harvesting, and practical gardening advice for aspiring green thumbs, Grow Harvest Cook provides an essential handbook to growing, preparing and sharing more than 90 different types of fruit, vegetables and nuts.

Publication

01-February-2018

Binding

Flexibound

Price

AU$29.99|NZ$32.99

Food never tastes better than when you've grown and prepared it yourself. Preserve your parsnips, dry your dill and freeze your fennel – and never let good food go to waste again! Alphabetised for easy reference, each page is filled with gorgeous full-colour

ISBN

9781743794029

photographs of the produce and the recipes.

Publisher

Hardie Grant Books

Imprint

HG Local

Series

No Series

Category

Food & Drink

Format

240 x 185 mm

Extent

400pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Meredith Kirton is one of Australia’s leading experts in gardening and horticulture. Throughout her career she has worked as an editor and columnist for Australia’s most popular lifestyle and gardening magazines, has produced for radio, presented on national television and published several books. Mandy Sinclair is a food writer and home economist with more than 25 years experience in the food industry. She is dedicated to promoting fresh, seasonal produce in her recipes and is a lifelong advocate of the joy, health benefits and economic value of cooking with homegrown ingredients.

Key Information •

Alphabetised for easy reference, each page is filled with gorgeous full-color photographs of the produce and the recipes.

•

280 recipes, 400 pages.

join line on wood. Update image on following page

CONTENTS CONteNTS

INTRODUCTION .............................................. 7

M .............................................................................211 MACADAMIA NUTS | MANDARINS | MANGO | MINT

MUSHROOMS

O ...........................................................................235 OLIVES | ONIONS, SHALLOTS & CHIVES | ORANGES

...............................................................................

OREGANO & MARJORAM

P ...........................................................................255 PAPAYAS | PARSLEY | PARSNIPS | PASSIONFRUIT

Q & R .............................................................313 QUINCES | RADISHES | RHUBARB

ROCKET (ARUGULA) | ROSEMARY

S & T .............................................................335 SAGE | SILVERBEET (SWISS CHARD) & SPINACH

G, H & J ..............................................157 GARLIC | GINGER & GALANGAL | GRAPEFRUIT GRAPES & VINE LEAVES | HAZELNUTS | HONEY JERUSALEM ARTICHOKES

W, Y & Z ...................................................375 WATERCRESS | WATERMELONS | YAMS

K & L ..............................................................187 KALE | KIWI FRUIT | LEEKS | LEMONS & LIMES LETTUCE

ZUCCHINI (COURGETTES) & SUMMER SQUASH

INDEX

394

...............................................................

ACKNOWLEDGEMENTS

399

...................

GROW ONIONS

ONIONS, SHALLOTS & CHIVES

Onions (Allium cepa) have a long history in so many countries that it’s hard to tell where they are native, though it’s thought to be somewhere in Asia. Ancient Egyptians used onions as a symbol of eternity – with each scale leaf or onion ring repeating itself inside the bulb, it’s easy to see why. Onions have many cultivars and are a staple in cooking. Red-skinned varieties (sometimes called Spanish onions, though they don’t originate there) don’t store as well as brown and white onions, but have a sweeter, less sulphuric, flavour that makes them popular in salads. Onions are grown from seed and take about 20 weeks to ripen. Seeds need to be sown in a sunny position in friable soil with a neutral pH any time from autumn to winter. Early varieties don’t store as well and are usually eaten soon after harvest or pickled. Generally speaking, later varieties are thicker skinned and store better. These are harvested in summer and their dried leaves can be plaited together and hung in a well-ventilated place to keep. Spring onions (scallions) have a green hollow stem and a white base and are straight stemmed. They have a mild onion flavour and can be eaten raw or cooked. To add to the confusion, as seeds they are often sold as straight-leafed spring onions! They are quick to reap from sowing, with only 8–10 weeks from seed to harvest. Plant in a sunny, welldrained position. The seeds are easily grown, especially from seed tapes, where the fine seeds are already spaced 10 cm (4 in) apart. Protect the seedlings from snails when young, as they seem to have a taste for them too.

SHALLOTS Shallots, or eschalots, are very much like onions, and botanically are A. cepa var. aggregatum, which makes reference to the fact that they grow in a cluster, with about six small bulbs at the base of each plant. Subtler in flavour than regular onions, there are red- and yellow-skinned varieties, both of which grow easily and store well. Shallots are planted in a similar position to onions, but are normally planted as bulbs, which can be kept from the previous season’s crop and planted out in winter or bought in packets at bulb time from mail order companies. A few

WHITE ONIONS

weeks before harvest, carefully scrape away the soil around the shallots so that the skins harden prior to harvest, which is done once the leaves start to wither.

CHIVES Chives are dainty herbs that taste subtly of onions and all parts of the plant are edible, including the pretty mauve flowers. The fine, grass-like tufts of leaves grow to about 30 cm (12 in) tall and are great as border and edging plants, especially in the kitchen garden. Garlic chives, which have a thicker leaf and are sometimes called Chinese chives, have garlic overtones. In the garden, you can plant both types from either seed (spring or autumn) or division of the bulbous clumps (in autumn) into a sunny, well-drained position. Once established, divide the clump every few years so that it doesn’t become tired and low on nutrients. To pick chives, simply use your fingers to snap off each leaf at its base. Resist the temptation to snip with your scissors as this leaves yellowing stumps. GROW I HARVEST I COOK

241

COOK

HARVEST

Baked stuffed onions

STORE

8 small onions, peeled

Store brown and white onions and shallots loose in a cool, dark place for up to 1 month. Chives and spring onions, however, should be picked as needed. In case of a glut, they can be stored in a zip-lock bag in the refrigerator for up to 1 week.

40 g (1½ oz/½ cup) fresh breadcrumbs 50 g (1¾ oz/½ cup) grated parmesan 1 tablespoon thyme leaves

FREEZE

30 g (1 oz) butter, melted

Onions can be frozen once peeled and sliced. However, due to the high water content, they will be very soft once thawed. Thaw in a strainer, discarding the juice. Frozen onions are ideal for cooking on the barbecue, but the time they take to caramelise and cook through will double.

salt and pepper to taste olive oil for drizzling

Place 1 kg (2 lb 3 oz) unpeeled small onions or shallots in a large bowl. Cover with boiling water and set aside for 5 minutes to soften skins. Drain and peel onions. Place the onions in a bowl with ⅓ cup salt and toss to coat. Add enough cold water to cover and set aside for 24 hours. Drain, rinse well and pat dry. Place 1 litre (34 fl oz/4 cups) brown vinegar, 230 g (8 oz/1 cup) caster (superfine) sugar, 2 tablespoons mustard seeds, 1 teaspoon peppercorns and 4 sprigs rosemary in a saucepan. Heat on high, stirring, until sugar dissolves. Place onions in sterilised jars and pour over enough vinegar mixture to cover them. Seal and store in a cool, dark place for 2 weeks before using. Use within 1 month and refrigerate after opening.

GROW I HARVEST I COOK

SERVES 8

Pickled onions

242

2 Preheat the oven to 200°C (400°F) or 180°C (350°F) for a fan-forced oven. Mix together the breadcrumbs, parmesan, thyme and butter. Season. Stuff the mixture between the onion layers. Drizzle with a little olive oil and bake for 20 minutes until tender and golden.

TIP Once onions are chopped or sliced, sulphur compounds are

PRESERVE

GARLIC

1 Using a small, sharp knife, cut a shallow cross in the top of each onion. Place in a saucepan and cover with water. Bring to the boil for 3–5 minutes, until the onion layers are beginning to open. Drain and place in a baking dish.

released causing many a cook’s eyes to water. The older the onion the stronger the effect. Some people suggest wearing sunglasses or even swimming goggles to help eliminate this unpleasant experience. However, refrigerating the onion before chopping is the closest you will get to a perfect cure.

TRY THIS

Onion jam Heat 1 tablespoon olive oil in a large frying pan on medium. Cook 1 kg (2 lb 3 oz) halved and sliced onions, covered, stirring occasionally, for 15 minutes, until soft and beginning to caramelise. Add 230 g (8 oz/1 cup) firmly packed brown sugar and ½ cup balsamic vinegar and stir to combine. Reduce the heat to low and simmer for 15 minutes ,until thick and jam-like. Store in a sterilised jar in the refrigerator for up to 1 month. Makes 2 cups.

GROW I HARVEST I COOK

243

Garlic Chives

Brown Onions Purple Garlic Japanese Bunching Onions

Chives Red Shallots

Garlic Red (Spanish) Onion Flowering Garlic Chives

Spring Onion (Scallion)

Golden Shallots Leek

White Onion

GROW

HARVEST

Few backyard fruit trees are as giving as an orange. An all-season beauty, a healthy orange tree looks great year round, with fragrant white spring blossom, glossy evergreen leaves and stunning globes of glowing orange fruits in winter. The trees also don’t take long to start bearing fruit, with most varieties producing after 2–3 years, with the added bonus of being self-fertile so they don’t need a mate in order to set fruit – literally, just the birds and the bees do the trick.

ORANGES

Choosing the type of orange that suits you depends on what you’re likely to do with the fruit. For juicing, the best type is valencia, but for eating most people prefer the navel, which is seedless and sweeter with a belly button-like indentation. There are also even sweeter blood oranges, which have a red tinge to the flesh. Most types of orange grow to around 4 m (13 ft) tall, but you can get all these grafted onto dwarfing rootstocks called ‘flying dragon’, which normally keeps them about a third smaller than they would naturally grow. These are useful for containers. Oranges love a sunny, well-drained position. It’s also important to feed them regularly, as they have hearty appetites for nitrogen. Shortages of magnesium and manganese can also cause leaves to yellow, while potassium is needed for fruit and flower set, and regular moisture is required as drought conditions can cause them to jettison their crop. Extreme cold will kill orange trees, so protection from heavy frosts is also required. Harvest oranges any time after they have coloured up, but waiting till after a light frost tends to sweeten their flavour. Pests and diseases to watch out for include the spined citrus bug, the bronze orange bug (known as stink bug, see page 217), citrus leaf miner, aphids and scale. All these can be kept in check by regular sprays of horticultural grade oil from late spring to late autumn. (This is a safe way of controlling pests, as the oil doesn’t contain any poison.)

STORE Refrigerate for up to 1 month once picked. If storing at room temperature, oranges will pass their optimum much sooner, so use within 1 week.

FREEZE Cut oranges into quarters and place in a resealable bag. Freeze for up to 2 months. Remove wedges as required.

PRESERVE

Orange marmalade Place 1 kg (2 lb 3 oz) large oranges in a large saucepan. Cover with water and bring to the boil. Decrease heat to low and simmer, covered, for 1 hour, until oranges are soft. Using a slotted spoon remove oranges from water. Increase heat to high, add the juice of 1 lemon and boil for about 40 minutes, until liquid reduces to ⅓ cup. Meanwhile, peel the oranges and set aside the peel. Place orange flesh into a blender and process until smooth. Strain purée into the reduced liquid, discarding any solids. Remove white pith from peel and cut peel into thin strips. Add to orange mixture with 600 g (1 lb 5 oz/2¾ cups) caster (superfine) sugar. Simmer on low, stirring, until the sugar dissolves. Increase heat and boil for about 45 minutes, stirring regularly. To test for setting, drop a teaspoon of marmalade onto a chilled plate. Tip the plate – if the marmalade runs, simmer for another 5 minutes before checking again. Fill sterilised jars and seal. Store in a cool, dark place for up to 3 months. Refrigerate after opening. Makes about 2 cups.

GROW I HARVEST I COOK

247

COOK

Orange ricotta slice with candied oranges 110 g (4 oz/¾ cup) plain (allpurpose) flour

1 Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven. Grease and line a 20 x 30 cm (8 x 12 in) slice (bar) tin with baking paper.

35 g (1¼ oz/⅓ cup) ground almonds

2 Place the flour, ground almonds and baking powder in a food processor. Pulse to combine. Add the butter. Pulse until the mixture resembles coarse breadcrumbs. Add 1 egg and pulse to combine. Pour into the prepared tin. Press down to cover the base. Bake for 10 minutes, until firm and golden. Cool.

½ teaspoon baking powder 100 g (3½ oz) butter, chopped 2 eggs, lightly beaten 435 g (15½ oz/1¾ cups) fresh ricotta 230 g (8 oz/1 cup) caster (superfine) sugar finely grated zest of 1 orange ½ cup freshly squeezed orange juice 1 orange, thinly sliced

3 Meanwhile, place the ricotta, half the sugar, the orange zest and juice and the remaining egg into a food processor. Process until smooth. Pour over the cooled base, smoothing the top with a spatula. Bake for 15–20 minutes, until the filling is just set. Cool in the tin. Refrigerate for 1 hour, until firm. 4 Meanwhile, make the candied oranges. Place the remaining sugar and ⅓ cup water in a small frying pan. Stir over a low heat until the sugar dissolves. Increase the heat to medium and boil for 3 minutes, without stirring, until syrupy. Add the orange slices and simmer for 5 minutes, until the oranges are soft. Set aside to cool. 5 When ready to serve, arrange the candied orange over the slice and cut into squares. SERVES 12

TIP If time is short, you can replace the candied orange slices with orange segments. Using a small, sharp knife, peel and remove all the white pith from 2 oranges. Cut into segments. Cut the slice into squares and serve topped with the orange segments.

TRY THIS

Orange curd

Whisk together 4 eggs and 170 g (6 oz/¾ cup) caster (superfine) sugar in a large microwave-proof bowl until well combined. Add ⅓ cup strained, freshly squeezed orange juice and 100 g (3½ oz) chopped butter. Microwave, uncovered, on Medium (50%) for 6–10 minutes, whisking every minute, until thick enough to coat the back of a spoon. Transfer to an airtight container. Refrigerate until ready to use for up to 1 month. Makes 1 cup.

GROW I HARVEST I COOK

249

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Produce Companion From balconies to backyards, the complete guide to growing, pickling and preserving Meredith Kirton and Mandy Sinclair

This book is the solution for those finding themselves with a glut of fresh produce that needn’t go to waste – it’s a comprehensive guide to growing and using up your own fruit, vegetables and herbs. Whether you have grown your own glorious fruits and vegetables, or picked up a box of seasonal delights from a farmers’ market, great produce need never go to waste with The Produce Companion. It is the essential guide for anyone who wants to learn the classic skills of growing, pickling and preserving. Divided into two handy parts, this flexibound edition of The Produce Companion is a beautifully crafted food and gardening title that guides you through cultivating a home garden, then gives you innovative ideas for what to do with the produce. The Garden section includes comprehensive notes for growing produce, such as choice of varieties to extend seasons, when to pick fruits and vegetables, methods for harvesting, and how to store different ingredients. The Recipes section features more than 100 recipes that show you what to do with each season’s glut: from drinks and syrups, jams and jellies, and confit and preserves, to sauces and salsas, pickles and chutneys, pastes and pestos, and vinegars and salts. Publication

01-February-2018

Binding

Flexibound

Price

AU$29.99|NZ$32.99

ISBN

9781743794036

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

240 x 185 mm

Extent

352pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Beautifully illustrated and photographed, The Produce Companion is the perfect guide to making the most of your garden bounty!

Key Information •

Beautiful full-colour photographs of both the produce and the recipes fill every page

•

More than 100 seasonal recipes

•

Perfect for all people – those with a balcony space, a small urban garden or a more substantial kitchen garden

•

The perfect guide to teaching you how to grow and preserve your own produce!

•

Flexibound edition allows for ease of use - lighter weight yet still durable

RECIPES

CONTENTS

SYRUPS A DRINKS

SPICE PASTES A PESTOS

160

188

SORBETS, SHERBETS A GRANITAS

INTRODUCTION 7

FLAVOURED BUTTERS A SALTS

178

PRESERVING KNOW-HOW 9

GARDEN

212

110

VEGETABLE PATCH 62

220

CHUTNEYS A RELISHES 238

HERB GARDEN ORCHARD

VINEGARS

SAUCES A SALSAS

206

JAMS A FRUIT CURDS

PICKLING 288

PRESERVING 312

260

ACKNOWLEDGEMENTS 345

INDEX 346

APPLES 19

APRICOTS

BLUEBERRIES

PEACHES AND NECTARINES

CHERRIES

PEARS

CITRUS

PINEAPPLES

CRAB-APPLES

PLUMS

FIGS

RASPBERRIES AND BLACKBERRIES

ORCHARD

PASSIONFRUIT

GUAVAS 36

MANGOES 38

OLIVES 40

PAPAYAS 43

ROCKMELONS 56

STRAWBERRIES 59

WATERMELONS 60

3 APPLES

GROWING

Apples prefer a cool temperate climate and are adaptable to various soils and pH levels, though they do like regular deep waterings. They tend to produce suckers from the base, so be careful to remove these as low down as possible each year, along with any diseased or inward growth. Apples generally need another variety planted nearby for pollination, so multi-grafted apples are popular – though crab-apples can also be planted nearby for this purpose. Jonathan and golden delicious are partially self-fertile but will bear heavier crops with another type nearby. Apples are small trees growing to about 4 x 4 m (13 x 13 ft). They have delightful blossoms in spring and start cropping after 3 years, coming into proper production after 5 years and continuing until they are about 30 years old. They bear fruit from summer to late autumn, depending on the variety. Some of the best early apples are royal gala and gravenstein, while pink lady, sundowner, fuji and granny smith are better mid-season or late-season apples. Codling moth is a problem with apples as their larvae bury into the fruit. You can successfully regulate using pheromone ties that prevent male and female moths from finding each other, stopping the females from laying any eggs.

HARVESTING

Check the colour of the inward-facing side of your apples – when this has changed colour, your apples should be ripe. The apples should come away easily from the tree with a gentle twist, and another way to check is to cut an apple to see if its seeds have turned brown. A whole apple tree doesn’t spontaneously ripen, but rather gives you many weeks of continuous cropping with the sunniest side ripening first, so you can pick over a tree many times. When picking your apples, try and leave the stem intact as they store better this way.

STORING Store apples in a cool, dark place such as a garage, away from any potatoes. The specially made cardboard trays with a hollow for each apple that you may have seen at greengrocers are perfect for storing apples. They keep each one separate so that one rotten apple doesn’t spoil the whole lot, or the whole barrel, as the saying goes. Without these trays, you can wrap apples in tissue paper or newspaper before putting them in a box, or store them on wooden trays with space in between to allow for air movement. Jonathan and golden delicious apples keep for 3 months; spartan keep for 4 months.

See recipes on pages 167, 172, 225, 243, 269 and 338 GARDEN v ORCHARD 19

RECIPES

SPICY EGGPLANT CHUTNEY 240

CHUTNEYs A RELISHES

APPLE AND SAGE CHUTNEY 243

MOROCCAN LIME PICKLE 251

ZUCCHINI AND LIME PICKLES 253

GREEN TOMATO CHUTNEY

BEETROOT RELISH

MANGO CHUTNEY

CELERY AND WALNUT RELISH

244

INDIAN TOMATO CHUTNEY 246

NECTARINE AND LEMON MYRTLE CHUTNEY 248

MUSTARD PICKLES 250

254

255

ROASTED TOMATO, CORN AND TARRAGON RELISH 258

PINEAPPLE AND GINGER RELISH 259

SPICY EGGPLANT CHUTNEY Makes 1.25 litres (42 fl oz/5 cups)

[] 1 onion, roughly chopped 4 long red chillies, seeded if desired, roughly chopped 4 garlic cloves, roughly chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 2 teaspoons wholegrain mustard 60 ml (2 fl oz/¼ cup) olive oil 1 kg (2 lb 3 oz) eggplants (aubergines), diced 2 red capsicums (bell peppers), seeded and chopped 185 g (6½ oz/1 cup) soft brown sugar 190 ml (6½ fl oz/¾ cup) brown (malt) vinegar

1. Combine the onion, chilli and garlic in a small food processor and process until finely chopped. Add the spices and mustard and pulse to combine.

Mango Chutney

2. Heat the oil in a large saucepan over medium heat. Add the onion mixture and fry for 5 minutes, or until fragrant, stirring often. Stir in the eggplant, capsicum, sugar and vinegar and bring to the boil. Simmer for 30 minutes, or until thick, stirring regularly. 3. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

COOK’S NOTE Spicy eggplant chutney and Mango chutney (see page 244) are favourite accompaniments to curries of all sorts. They also team well with cold meats and are delicious in sandwiches.

Spicy Eggplant Chutney 240 RECIPES v Chutneys and Relishes

RECIPES v Chutneys and Relishes 241

Beetroot Relish Roasted Tomato, Corn and Tarragon Relish

Pineapple and Ginger Relish

256 RECIPES v Chutneys and Relishes

Celery and Walnut Relish

RECIPES v Chutneys and Relishes 257

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Sundays In Paris An insider's guide on where to eat, drink and explore Yasmin Zeinab

DRAF T

C OV E R

In the past, those wandering around Paris on a Sunday were confronted with an abundance of closed signs. But in more recent times the city has evolved and a lively Sunday scene has emerged. Born from a love of laidback Sundays, Sundays in Paris is the culmination of the popular blog by the same name. This comprehensive city guide features the best places to eat, drink and explore in the City of Light. Author Yasmin Zeinab shares with readers an insight into Paris’ growing specialty coffee culture and brunch scene, as well as highlighting the best museums, gardens, shops and markets. Now you too can experience the best of Paris not just on Sundays, but also every other day of the week.

Author Details

Publication

01-February-2018

Binding

Paperback

Price

AU$29.99|NZ$32.99

ISBN

9781741175417

Publisher

Explore Australia

Imprint

After living in Paris for 18 months, Yasmin Zeinab began the Sundays in Paris blog in 2015 to share her love for good coffee, high-quality food and Sunday lifestyles. Since then she has built an avid following across her social media platforms. Yasmin now splits her time between Australia and Paris, and remains immersed in the developing coffee and food scene, counting the city’s cafe owners and restaurateurs among her close friends.

Key Information •

It can be difficult to find good places in Paris that are open on a Sunday, so this guide ensures that every venue featured is open on Sundays, as well as every other day of the week.

Guides

•

Detailed reviews of selected cafes, restaurants, bars, museums, galleries, shops and markets.

Series

•

Perfect for travellers, including those who may only be in Paris over the weekend.

Category

Travel

•

Sleek, contemporary design with beautiful images, and a luxe leather-like cover make this book a beautiful keepsake.

Format

230 x 150 mm

•

Author's original self-published book sold over 1500 copies.

Extent

232pp

•

Instagram: 41.5K followers (27% USA, 23% Australia, 30% France, 10% UK).

Illustrations

Full colour throughout

•

Comparative titles: Paris: An Inspired Wander Through the City of Lights by Alexandra Carroll (Plum, September 2017), City guides by Cereal magazine.

Age Range

•

Terms

SOR

Book trailer rolled out on social media, consumer digital advertising on frankie and the Sunday Chapter, influencer campaign, extracts and reviews in travel media (Traveller, Escape, Australian Traveller, International Traveller).

•

Inclusion in Mother's Day genre advertising including First Pages (50,000 readership) & Mother's Day Essentials BLAD.

Contents Introduction

75 –

1 –

Map of Paris Index Itineraries

8 10 13

Coffee 27 – Boot Café Fragments La Fontaine de Belleville Loustic Café Oberkampf Radiodays Coutume Folks and Sparrows Café Lomi Ten Belles KB Coffee Roasters Peonies Paris Shakespeare and Company Café The Beans on Fire The Hood Café Kitsuné Matamata Ob-La-Di Le Peloton Café 5 Pailles Café Craft Blackburn Neighbours

29 31 33 35 37 39 41 43 45 47 49 51

Holybelly Ellsworth Hardware Société Café Méricourt Bespoke Dersou Holiday Café Buvette Claus Mamma Primi Marcelle Hero Les Grand Verres Season Ralph’s Wild & The Moon Bob’s Kitchen Rose Bakery The Sunken Chip Chambelland

Cultural attractions

Dinner + drinks

Brunch

117 –

75 77 81 83 85 87 89 91 93 95 97 99 101 103 105 107 109 111 113 115

Le Mary Celeste Ober Mamma Miznon Frenchie Bar à Vins Le Grand Bain La Buvette Clamato Freddy’s 404 Clown Bar Grazie Bonhomie Kunitoraya Candelaria Little Red Door Glass Lockwood Miss Kô La Terrasse du Faust Le Perchoir

Gardens + outdoor spots

159 –

119 121 123 125 127 129 131 133 135 137 139 141 143 145 147 149 151 153 155 157

Palais de Tokyo Musée du Louvre Musée d’Orsay Musée Rodin Centre Pompidou Musée Picasso Musée de l'Orangerie Grand Palais Institut du Monde Arabe Fondation Louis Vuitton Cité de la Mode et du Design Le Bal Tour Eiffel Palais Garnier Notre-Dame de Paris Sacré-Cœur Arc de Triomphe Palais-Royal

179 –

160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177

Jardin du Luxembourg Jardin des Tuileries Place des Vosges Parc des Buttes-Chaumont La Promenade Plantée Bois de Boulogne Parc de Bagatelle Jardin des Plantes Bois de Vincennes Canal Saint-Martin Île Saint-Louis Rue Crémieux

180 181 182 183 184 185 186 187 188 189 190 191

–v–

Galeries Lafayette Le Bon Marché OFR Babel Concept Store Archive 18-20 Jimmy Fairly Centre Commercial Cire Trudon Mélodies Graphique Hod Boutique Leclaireur Fleux

The essentials 220 –

193 –

Mariage Frères La Chambre aux Confitures –iv–

207 –

Markets + foodie stops Marché des Enfants Rouges Marché Bastille Marché Raspail Marché aux Fleurs Boulangerie Beaumarchais Rue de Buci Rue Montorgueil La Grande Épicerie de Paris La Maison Plisson Bontemps

53 55 57 59 61 63 65 67 69 71 73

Shopping

194 195 196 197 198 199 200 201 202 203 204 205

Thank you 227 –

208 209 210 211 212 213 214 215 216 217 218 219

ARRONDISSEMENT INDEX 1 E R –  Café Kitsuné coffee 59 Claus brunch 93 Ellsworth brunch 79 Kunitoraya dinner + drinks 143  Musée de l'Orangerie cultural attraction 166 Musée du Louvre cultural attraction 161 Palais-Royal cultural attraction 177 Jardin des Tuileries garden + outdoor spot 181 Rue Montorgueil market + foodie stop 200 Cire Trudon shopping 215

2 È M E –  Matamata coffee 61 Hero brunch 99 Marcelle brunch 97 Frenchie Bar à Vins dinner + drink 125 Lockwood dinner + drink 151

Rue Montorgueil market + foodie stop 200

3 È M E –  Boot Café coffee 29 Fragments coffee 31 Loustic coffee 35 Neighbours coffee 73 Ob-La-Di coffee 63 Bob’s Kitchen brunch 109 Season brunch 103 Wild & The Moon brunch 107

404 dinner + drink 135 Candelaria dinner + drink 145  Grazie dinner + drink 139 Little Red Door dinner + drink 147  Le Mary Celeste dinner + drink 119  Miznon dinner + drink 123 Musée Picasso cultural attraction 165 Place des Vosges garden + outdoor spot 182  Bontemps market + foodie stop 203  La Chambre aux Confitures market + foodie stop 205 Marché des Enfants Rouges market + foodie stop 194 Leclaireur shopping 218  OFR shopping 210

4 È M E –  Le Peloton Café coffee 65 Bonhomie dinner + drinks 141  Centre Pompidou cultural attraction 164 Notre-Dame de Paris cultural attraction 174 Île Saint-Louis garden + outdoor spot 190 Place des Vosges garden + outdoor spot 182 Marché aux Fleurs market + foodie stop 197 Mariage Frères market + foodie stop 204  Archive 18-20 shopping 212 Cire Trudon shopping 215 Fleux shopping 219 Hod Boutique shopping 217 Jimmy Fairly shopping 213

–10–

ARRONDISSEMENT INDEX

Leclaireur shopping 218 Mélodies Graphique shopping 216

5 È M E – Shakespeare and Company Café coffee 53  Ralph’s brunch 105 Freddy’s dinner 133 Institut du Monde Arabe cultural attraction 168 Jardin des Plantes garden + outdoor spot 187

6 È M E –  Jardin du Luxembourg garden + outdoor spot 180 Marché Raspail market + foodie stop 196  Rue de Buci market + foodie stop 199

7 È M E – Coutume coffee 41  La Terrasse du Faust dinner + drink 155 Tour Eiffel cultural attraction 172

Musée d’Orsay cultural attraction 162  Musée Rodin cultural attraction 163  La Grande Épicerie de Paris market + foodie stop 201 Cire Trudon shopping 215 Le Bon Marché shopping 209

8 È M E –

1 1 È M E –

1 6 È M E –

Miss Kô dinner + drink 153 Arc de Triomphe cultural attraction 176 Grand Palais cultural attraction

The Beans on Fire coffee 55  Café Oberkampf coffee 37 Folks and Sparrows coffee 43 The Hood coffee 57 Bespoke brunch 85 Café Méricourt brunch 83 Chambelland brunch 115 Clamato dinner + drink 131  Clown Bar dinner + drink 137  La Buvette dinner + drink 129  Le Perchoir dinner + drink 157  Ober Mamma dinner + drink

Holiday Café brunch 89 Les Grand Verres brunch 101 Fondation Louis Vuitton cultural attraction 169 Palais de Tokyo cultural attraction 160  Bois de Boulogne garden + outdoor spot 185  Parc de Bagatelle garden + outdoor spot 186

121

1 8 È M E –

167

9 È M E –  KB Coffee Roasters coffee 49 Buvette brunch 91 Rose Bakery brunch 111 Glass dinner + drink 149 Galeries Lafayette shopping 208

La Chambre aux Confitures shopping 205

1 0 È M E –  Blackburn coffee 71 Café Craft coffee 69 5 Pailles coffee 67 La Fontaine de Belleville coffee 33

Boulangerie Beaumarchais market + foodie stop 198 La Maison Plisson market + foodie stop 202

1 2 È M E –  Dersou brunch 87

Peonies Paris coffee 51 Radiodays coffee 39 Ten Belles coffee 47   Holybelly brunch 77 The Sunken Chip brunch 113 Bonhomie dinner + drink 141  Canal Saint-Martin garden + outdoor spot 189  Babel Concept Store shopping 211 Centre Commercial shopping

Bois de Vincennes garden + outdoor spot 188  La Promenade Plantée garden + outdoor spot 184 Rue Crémieux garden + outdoor spot 191 Marché Bastille market + foodie stop 195

214

Cité de la Mode et du Design cultural attraction 170

1 7 È M E –  Mamma Primi brunch 95

Café Lomi coffee 45 Hardware Société brunch 81  Le Bal cultural attraction 171 Sacré-Cœur cultural attraction 175

1 9 È M E –  Parc des Buttes-Chaumont garden + outdoor spot 183

2 0 È M E –  Le Grand Bain dinner + drink 127

1 3 È M E –

–11–

Arrondissement Index

Paris

Key

Arrondissements 1er Louvre, Tuileries, Les Halles 1

4 4ème Le Marais, Hôtel de Ville, Île Saint-Louis

6ème Saint-Germain-des-Prés

7ème Tour Eiffel, Champ de Mars

10.

10ème Canal Saint-Martin, Faubourg Saint-Denis 10

11 11ème République, Oberkampf, Bastille

12ème Bercy

13ème Place d'Italie, Quai d'Austerlitz

14ème Montparnasse

15ème Vaugirard

16ème Passy

17ème Batignolles

18ème Montmartre, Barbès

19ème Jaurès, Buttes-Chaumont

9ème Opéra, Pigalle

8ème Champs-Élysées, Arc de Triomphe 8

5ème Latin Quarter

1KM

3ème Le Marais

2 2ème Bourse, Étienne Marcel, Sentier 3

6. 8.

20ème Belleville

River

Monuments

1. Grande Arche

de la Défense Arc de Triomphe

2. 3. Moulin Rouge

4. Sacré-Cœur 5. Place de la Bastille 6. Notre-Dame 7. Musée du Louvre –8–

8. Jardin du Luxembourg 9. Tour Montparnasse 10. Tour Eiffel –9–

Paris map

Brunch Despite Paris’ reputation as a culinary city, the concept of brunch was slow to catch on. But thanks to a drove of expats and French entrepreneurs, brunch is taking hold in Paris, and the city is embracing it. The brunch scene may have first been fuelled by expats gravitating towards a familiar concept, but the sound of French chatter (and the delights of French produce) is becoming an increasingly dominant fixture at brunch spots across the city. Parisians are trading in their traditional croissant and coffee breakfasts for the city’s growing range of brunch offerings, from refined American comforts at Ellsworth (see p. 53) to Hardware Société’s Australian-inspired brunch in hilly Montmartre (see p. 55) and health-conscious offerings at Season (see p. 77), which are just some of the many brunch spots to discover. –

–75–

Best brunch in Paris!

10ème Canal Saint Martin, République, Fabourg Saint Denis

Holybelly One of the first eateries to serve brunch in Paris, Holybelly has had an eager line outside its door since it opened in 2013. –

Borrowing inspiration from their time in Australia, owners Nico Alary and Sarah Mouchot were the first to bring the concept of brunch to Paris, replacing croissants with scrambled eggs and Bloody Marys. Its simple, winning formula is one no one else has quite mastered: great food and speciality coffee coupled with a relaxed atmosphere and friendly service. Their menu changes monthly, but it always features locally sourced, seasonal ingredients. The pancakes, topped with either bacon and a fried egg or fruits de saison (seasonal fruits), are credited with putting Holybelly on the map. Another staple is the flexible egg breakfast: your choice of sides (mushrooms, baked beans, bacon or hash browns) served up with eggs done your way. This place is always packed, with good reason, so you may be faced with a long wait on weekends. Due to their popularity, Nico and Sarah have expanded their operation with a second restaurant that seats 100 just down the road. Put your name down on the list at either location and wander over to Ten Belles (see p. 21) for warm-up coffee, which is bound to make the wait more enjoyable.

19 (original location)

Original location Sat–Sun

& 5 (2 location) rue

10am–6pm (kitchen

Lucien Sampaix

closes at 3.30pm),

Mon & Thurs–Fri 9am–6pm (kitchen closes Jacques Bonsergent

at 3pm); 2nd location

(line 5), République

Sun–Mon 9am–5pm

(line 3, 5, 8, 9, 11)

(kitchen closes at 4pm)

–77–

3€–16.50€

holybellycafe.com

+ r e n Din s drink

Paris has long been a culinary city, known the world over for its rich French cuisine. Over time, the city’s restaurant scene grew tired, lacking innovation and a desire to keep up with the evolving food scenes in other cities. A new wave of energy and ideas swept through in recent years, driven by talented restaurateurs who have revived Parisian gastronomy and transformed the city’s bar scene. The traditional brasserie experience has been reimagined, its food modernised and its offerings widened with the introduction of global cuisines and trends brought in by expat chefs and restaurateurs. The dining experience has always been sacred in Paris, with Parisians enjoying many-course meals long into the evening. Along with lingering dinners, savoring wine in wicker chairs on streetside terraces is a longstanding Parisian pastime.While this tradition is still widely embraced, the Parisian bar scene has quietly been evolving to include inventive mixologists and bar owners creating dynamic new experiences. In short, there is a lot to choose from when it comes to soaking in Paris’ night life. Enjoy dinner options that range from reinvented French cuisine to hearty Italian and exotic Israeli food; hop between sprawling Parisian terraces, rooftop bars and dimly-lit speakeasies. This chapter will give you ample excuses to stay out long after dark.

–

–117–

3ème Le Marais

Le Mary Celeste Wrapped around a happening corner in the trendy Marais, Le Mary Celeste serves up fresh seafood and craft cocktails in a energetic setting. –

Another venue from the dream team behind Parisian hot spots Candelaria (see p. 121), Hero (see p. 73) and Glass (see p. 125), Le Mary Celeste is a high-quality eatery and bar with a laid-back vibe. Named after a legendary 19th-century ghost ship, Le Mary Celeste’s large bay windows and whitewashed walls have seen a steady stream of local foodies since it opened its doors in 2013. The menu features sharing plates bursting with fresh flavours, like raw tuna with nectarines topped with burnt onion vinaigrette. There’s plenty for those wary of seafood, too, like braised lamb shoulder served with pickled rhubarb and Padrón peppers. The team behind the hexagonal bar pays serious attention to detail when it comes to their cocktails. Each concoction pairs nicely with the food, as does their craft beer and excellent wine list. Le Mary Celeste hosts a full house most nights, so reservations are recommended. Walk-ins are welcome, although plan to arrive early to avoid disappointment.

1 rue Commines

Sun–Sat 6pm–2am

12€–28€

(kitchen 7–11.30pm) lemaryceleste.com

Saint-Sébastien–Froissart (line 8)

–119–

the s l a i t n esse Whether you’re a first-time visitor to Paris or frequent devotee, this chapter is full of practical information to assist you in navigating your way around the City of Light.

DA I LY L I F E I N PA R I S Sta r t i n g t h e d a y : Parisians start their day late. The city is often calm and quiet before 9am, which is when office workers start their commute to work for a 9.30am start. On the weekends, mornings are slow: Paris doesn’t wake up until 10am. D res s i n g l i ke a Pa r i s i a n : ‘Casual, but put together’ best describes the city’s dress code. A Parisian never looks too dressed up, yet always looks composed, relying on the versatility of an outfit for all circumstances. Paris hasn’t quite embraced the activewear trend yet; unless exercising, activewear is generally frowned upon. E a t i n g vs d i n i n g : Parisians rarely eat on the go, and while the fast food is well and truly present, food consumption on the –220–

move is a rare sight. Meal time in Paris is a serious sport, and those who can afford the time partake in lunches and dinners that span several hours. I n t h e eve n i n g : Parisians flock to terraces for an apéro (a before-dinner drink) before moving to dinner. Dinner is normally enjoyed between 8.30 and 9.30pm: rarely earlier, and never before 8pm. When it comes to paying the bill, service is included; however, if you would like to tip, see the note on tipping (p. 2). S p e a k i n g Fre n c h : Parisians pride themselves on being polite, despite the stereotype. While most people in the city will speak English, it’s best not to presume they do. Polite French greetings like bonjour (hello) and au revoir (goodbye) will serve you well, and any attempt to speak the language willbe appreciated.

The Essentials

SEASONS

traditionally a very quiet month. Be sure to check opening hours as many places keep shorter hours during August or may be closed for some part of the month. Average temperatures range from 20°C (68°F) to 28°C (82°F).

While the weather can be unpredictable in Paris, the city enjoys four distinct seasons: l’hiver (winter), l’printemps (spring), l’été (summer), and l’automne (autumn). Each season brings its own unique sense of energy, making Paris a beautiful place to visit anytime of the year. L’ h i ve r ( Wi nte r ) Dec—Mar Despite chilly temperatures, Paris is buzzing with a festive spirit at this time of year. Dazzling, festive lights brighten the streets and Christmas markets pop up all over the city starting in November. The first few months of the new year bring a crazed activity to the streets, with winter sales in full swing. Average temperatures range from 4°C (39°F) to 12°C (54°F). Le p r i nte m ps ( S p r i n g ) Mar—June Spring welcomes warmer weather and blooming colours to the city, bringing with it a revitalised energy. Parks start to fill and the streets become lively as Paris prepares for summer. Early spring is an ideal time to visit, as the weather is starting to warm and high tourist season has yet to start. Average temperatures range from 12°C (54°F) to 20°C (68°F). L’été ( S u m m e r ) J u n e — S e pt Paris comes alive in the summertime. Rooftop terraces and riverbanks host crowds enjoying the sunny days and long, balmy nights. June and July usher in tourist season, and the city buzzes with activity. Most Parisians leave the city for vacation over the summer, with August –221–

L’a u to m n e ( Au t u m n ) S e pt — D e c Autumn in Paris is a very peaceful time of year when the city arguably at its most beautiful. All of the restaurants, cafés and shops that were closed in August re-open and are considerably less busy than in June and July. Autumn is a great time to visit, as the hordes of tourists have been and gone. Average temperatures range from 16°C (61°F) to 22°C (72°F). P u b l i c h o l i d a ys There are 11 official public holidays observed in France: 1 January (New Year’s Day), Easter Monday, 1 May (Labour Day), 8 May (Victory Day), 20 May (Ascension Day), 30 May (Whit Monday), 14 July (Bastille Day), 11 November (All Saints Day) and 25 December (Christmas Day). Most monuments, museums and stores are closed on public holidays; however, many boutique shops, restaurants and cafés remain open. D i eta r y re q u i re m e nt s Life with dietary requirements (such as gluten-free, diary-free or vegan) can be challenging in Paris. The city has improved its offerings in recent years, with many restaurants catering for particular dietary requirements. That said, it is always best to check the menu online or call ahead to confirm. There are number of speciality cafés and restaurants paving the way in this space, such as Chambelland (a gluten-free

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Hardie Grant All Wrapped up Hardie Grant

A gorgeous stationery book celebrating twenty years of Hardie Grant Publishing, featuring designs from some of Australia’s most beloved illustrators and designers. Love the pattern? Rip it out and wrap something up! Hardie Grant All Wrapped Up features illustrations and designs by: Allison Colpoys, Anna Pignataro, Meredith Gaston, David Mackintosh, Adriana Picker, Jennifer Tran, James Gulliver Hancock, Beci Orpin, Sonny & Biddy, Jonathan Bentley, Alice Oehr, and Michelle Mackintosh. Includes: 20 sheets of wrapping paper 2 sheets of stickers This book supports The Indigenous Literacy Foundation. Publication

01-February-2018

Binding

Wrapping

Price

AU$24.99|NZ$27.99

ISBN

9781743794319

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Stationery

Format

347 x 252 mm

Extent

22pp

Illustrations

Full colour wrapping paper and stickers

Age Range

Terms

SOR

Key Information •

Inclusion in Mother's Day genre advertising including First Pages (50,000 readership) & Mother's Day Essentials BLAD

•

Digital marketing campaign including targeted social media campaign, influencer campaign & digital assets for retailers

•

Point of sale including banners & posters

•

Hardie Grant tote bag gift with purchase special offer

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Hardie Grant All Wrapped upWRAPPED UP PACK HARDIE GRANT ALL Hardie Grant 8 COPIES + 8 TOTE BAGS | 50% DISCOUNT A gorgeous stationery book celebrating twenty years of Hardie Grant Publishing, featuring designs from some of Australia’s most

RRP: $199.92beloved illustrators and designers. Love the pattern? Rip it out and wrap something up! Pack GTIN: 9349685007821 Includes: $99.96 WITH DISCOUNT: 20 sheets of wrapping paper 2 sheets of stickers This book supports The Indigenous Literacy Foundation.

Key Information • Publication

01-February-2018

Binding

Wrapping

Price

AU$24.99|NZ$27.99

ISBN

9781743794319

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Stationery

Format

347 x 252 mm

Extent

22pp

Illustrations

Full colour wrapping paper and stickers

Age Range

Terms

SOR

•

Booklet includes end papers from iconic Hardie Grant books authors including Sally Rippin, Megan Hess, James Gulliver Hancock, Beci Orpin and more Inclusion in Mother's Day genre advertising including First Pages (50,000 readership) & Mother's Day Essentials BLAD

• •

Digital marketing campaign including targeted social media campaign, influencer campaign & digital assets for retailers

•

Hardie Grant tote bag gift with purchase special offer

Point of sale including banners & posters

Design not final

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Labels Louis de Bernieres

This limited edition of Labels , Louis de Bernières’ quirkily affectionate short story debut, is being re-released as a facsimile edition to celebrate Hardie Grant's 20th anniversary. The debut publication for Hardie Grant Books 20 years ago, it is a tale of obsession, with tender moments and gristly bits, that will delight cooks, collectors and cat-lovers anew, and teach public inspectors a thing or two.

Author Details

Publication

01-February-2018

Binding

Hardback

Price

AU$9.99|NZ$12.99

ISBN

9781743794272

Louis de Bernières was already a noted British novelist when his fourth novel, Captain Corelli's Mandolin , catapulted him to world acclaim. It was a departure from his earlier novels, which drew on South American magic realism, and it won de Bernières the 1995 Commonwealth Writers Prize. The worldwide bestseller has been translated into more than 30 languages. Labels , de Bernières’ short story debut, was published in 1997. The novelist has won or been shortlisted for numerous awards for his fiction, which extends to both short story and poetry collections. Two of his books have been adapted for film: Captain Corelli's Mandolin in 2001 and Red Dog in 2011. Recognised early in his career by Granta magazine as one of Britain’s best young novelists, de Bernières is also an accomplished classical guitarist and mandolin player.

Key Information •

De Bernières is famous worldwide for his novel Captain Corelli's Mandolin, as well as a host of other novels

•

Labels, de Bernières' debut short story, was the first book to be published by Hardie Grant

Publisher

Hardie Grant Books HG Local

• •

This facsimile edition of the original book is being published to celebrate Hardie Grant's 20th anniversary

Imprint

•

Highly original and quirky story that is guaranteed to amuse and delight the reader

•

De Bernières is a multi-award winning author whose books have enormous appeal to a wide readership

•

Two of de Bernières' books have been adapted for film: Captain Corelli's Mandolin and Red Dog

Series Category

Fiction

Format

148 x 110 mm

Extent

50pp

Illustrations

Text only

Age Range

Terms

SOR

Beautifully packaged little gem at a very appealing price

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Losing The Last 5 KG: Updated Edition Simple steps to get the body you want now Susie Burrell

C OV E R

Perhaps one of the main reasons that so many of us carry an extra 5kg is that it is actually very easy to put on and live with. But when push comes to shove, if we set our minds to it, it is also quite easy to lose 5kg and be rid of the burden!

DRAF T

Nutritionist Susie Burrell shows that achieving a good lifestyle, food and exercise balance can make losing those pesky 5kg a breeze in a few weeks. Packed with user-friendly hints and tips, Susie will teach you how to eliminate the extra calories without resorting to extreme diets, medications or shakes. In her simple approach she focuses not just on what you eat, but the psychology behind why you may be eating it in the first place. Learn how to get breakfast right, snacking for success, how to eat out without piling on the kilos, what to do when you've overdone it and how to drink alcohol and still lose weight. With advice on exercise, psychological wellbeing and nutrition, this pocket-sized guide is the weight-loss bible for anyone who wants to lose those extra kilos the sensible way. So, to move forward – clear your diary and get ready to commit to a good few weeks of healthy eating and exercise to make a serious dent into that extra 5kgs.

Author Details Publication

01-February-2018

Binding

Paperback

Price

AU$19.99|NZ$22.99

ISBN

9781743794289

Publisher

Hardie Grant Books

Imprint

HG Local

Series

No Series

Category

Diet

Format

198 x 128 mm

Extent

208pp

Illustrations

Full colour images throughout

Age Range

Terms

SOR

Susie Burrell is one of Australia's leading dietitians. Specialising in weight loss, she has a weekly nutrition column on news.com.au, is the resident nutritionist on Channel 7’s Sunrise, has a weekly radio segment on the Chris Smith Program on 2GB and is the founder of online diet and lifestyle program www.shapeme.com.au. Her unique training in both nutritional science and psychology has helped thousands of people to reach their health and nutrition goals. Susie keeps busy with her young twins, Gus and Harry, and by taking long walks around Sydney. For more information visit www.susieburrell.com.au. Instagram: @susiediet Twitter: @susiebdiet Facebook: Susie Burrell - Dietitian/Nutritionist (/susieburrelldiet)

Key Information •

Susie Burrell is a well known face on Australian television appearing regularly on Sunrise and Today Tonight .

•

Readers will recognise her work in the Australian Women's Weekly, Woman's Day and Women's Fitness .

• •

Radio listeners hear Susie every week on Sydney's 2GB where she discusses healthy eating issues. Susie helps many famous Australians to lose weight.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Sharks Never Sleep: Updated Edition First-hand encounters with killers of the sea Brendan McAloon

Following a year of record numbers of shark attacks, Sharks Never Sleep takes us around the world to meet shark-attack survivors, shark lovers and shark hunters, who tell us of the primal fear of being eaten alive by a wild animal, the unimaginable grief of losing a loved one and share extraordinary tales of first-hand encounters with sharks. In Ballina on the east coast of Australia, Darren Rogers recounts how he tried to save Japanese surfer Tadashi Nakahara, who was mauled to death by a great white shark. At Jeffreys Bay, South Africa, professional surfer Mick Fanning narrowly escapes the jaws of a great white during the final of one of the world’s biggest professional surfing competitions. On the Hawaiian island of Maui, sharkattack survivor Bethany Hamilton heads into monstrous waves to surf, even after having lost her arm to a tiger shark as a 13-year-old junior surfing champion. Meet scientists, conservationists and a host of eccentric characters, and explore our complex relationship of fear and fascination with sharks in this updated edition – as the shark attacks continue ...

Publication

01-February-2018

Binding

Paperback

Price

AU$29.99|NZ$32.99

ISBN

9781743793701

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Animals

Format

234 x 153 mm

•

Narrative non-fiction of incredible tales of first-hand encounters with sharks around the world.

Extent

240pp

•

Sharks are perennially popular, and always in public interest.

Mainly text with photo section

•

Includes true stories of some of the key attacks in recent history, with interviews with the victims and their families.

Illustrations

•

Stories are shocking and fascinating in one, and cover familiar beaches around the world.

Age Range

Terms

SOR

Author Details Brendan McAloon is an award-winning journalist, filmmaker and television producer. He has written feature articles for a wide range of surfing, travel and lifestyle magazines. He produced Mick Fanning’s award-winning biopic surf film Mick, Myself & Eugene , spent five years producing long-form television programming from surfing’s professional tour for IMG Media and was a finalist in the MIFF short film competition.

Key Information

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Ed Sheeran: Writing Out Loud The stories behind the songs Caroline Sullivan Every song released by Ed Sheeran on his three albums is explored in Ed Sheeran: Writing Out Loud, along with a number of the biggest hits that he has written for his fellow popstars. Ed Sheeran is at the very top of the pop-music world. Whether he is creating and releasing his own amazing albums, or writing hits for many major artists – Justin Bieber, the Weeknd, Taylor Swift and One Direction, to name just a few – it is clear that Ed Sheeran is an exceptionally talented musician. Ed Sheeran: Writing Out Loud is a must-have book for the legion of fans of the beatboxing guitarist from Halifax. Caroline Sullivan, an experienced music journalist who has interviewed the biggest popstars in the world, goes behind the scenes to discover the stories behind the creation of Ed Sheeran's award-winning music. As well as analysis of his ground-breaking albums, there is an in-depth reflection on Ed Sheeran's life and where he has drawn his talent and inspiration. With a fan base covering all generations and nationalities, Ed Sheeran is far more than just another popstar. He is a true global songwriting talent – one whose career is not stopping any time soon. Ed Sheeran: Writing Out Loud gives his fans a refreshing new insight into what has driven him to his great success. Publication

01-February-2018

Binding

Hardback

Price

AU$19.99|NZ$22.99

ISBN

9781743794166

Publisher

Hardie Grant Books

Imprint

HG Local Buy Ins

Series

Category

Music/Video/Film

Format

237 x 185 mm

Extent

160pp

Illustrations

Approx.100 colour and B&W photographs and artworks

Age Range

Terms

SOR

Author Details Caroline Sullivan is a New York-born music journalist who has written for the Guardian , The Times , Time Out and many other prominent publications. Starting her career with Melody Maker , Sullivan later became the Chief Rock Critic at the Guardian . Throughout her career she has interviewed some of the biggest names in music, including Lady Gaga, Radiohead and Adele. She is also the author of Madonna: Ambition, Music, Style and Bye Bye Baby: My Tragic Love Affair with the Bay City Rollers .

Key Information • •

Ed Sheeran is returning to Australian and New Zealand stadiums for the ÷ world tour in March. Sheeran is one of the most successful singer/songwriters of the 21st century.

• •

His single Shape of You has received more than 2 billion views on YouTube and topped the charts in 35 different countries. Sheeran's first two albums (+ and x) were hugely successful bestsellers around the world, but they were nothing compared to this third album, ÷, which achieved 672,000 sales in its first week, and one million in the UK in just 16 days, making him the fastest-selling male artist in history.

• •

A prolific performer, Ed's ÷ tour opened in March 2017 and is scheduled to close after 187 shows worldwide in August 2018. Alongside his own work, Sheeran has written for some of the biggest artists around the world, including One Direction, Taylor Swift and Justin Bieber.

CHAPTER ONE 2011 // ALBUM: + THE A TEAM DRUNK U.N.I. GRADE 8 WAKE ME UP SMALL BUMP THIS THE CITY LEGO HOUSE YOU NEED ME, I DONT NEED YOU KISS ME GIVE ME LOVE

+ 08

I’VE MADE A SONG ABOUT A HOMELESS PROSTITUTE THAT WAS GETTING PLAYED ON A-LIST RADIO. IN TWO WEEKS, I’D SOLD 200,000 COPIES. ED SHEERAN

LEFT: Sheeran was clearly keen to promote ‘The A Team’ at this early gig in Manchester.

BELOW: At a signing hosted by Fopp, Covent Garden, with a copy of his first single.

THE A TEAM ED SHEERAN’S LEAD SINGLE FROM HIS DEBUT 2011 ALBUM, +, WAS A TRACK NO-ONE WAS EXPECTING FROM A 20-YEAR-OLD “KID WITH GINGER HAIR”. WHILE OTHER, MORE SUCCESSFUL, CONTEMPORARIES WERE WRITING SACCHARINE POP FOR PRE-TEEN GIRLS, THIS EMERGING BRITISH SINGER-SONGWRITER HAD MORE MATURE MATTERS ON HIS MIND. IT WAS WITH ‘THE A TEAM’ THAT ED PRESENTED HIS POTENTIAL TO THE WORLD. THE WORLD COULDN’T HELP BUT PAY ATTENTION.

Written in A Major (apt considering its title), ‘The A Team’ is a melodic folk ballad that tackles two major social issues, drug addiction and homelessness, uncommon territories for a 21st century pop song, especially from a pre-breakthrough male artist. The song is itself a quiet masterpiece of the genre, made all the more fascinating by the fact that it was written by a provincial market town boy who lived a million miles away from the world of Class A drugs such as crack cocaine. “I played at a Christmas gig for the homeless charity Crisis,” recalled Ed in 2011. “I met this homeless girl + 82

there called Angel and her story inspired me to write a song. I wrote a tune about a similar situation, not entirely based on her, because I didn’t want to pinch someone else’s story.” Written in early 2010, in a student flat in Guildford, ‘The A Team’ details the life of a young woman and her struggle with drug addiction and life barely surviving on tough city streets. But, unlike many artists who take inspiration from fictional circumstances, ‘The A Team’ was written from the heart, a tragic tale taken straight from real life. The song is not about Angel, it’s about all the Angels in the world. +83

THINKING OUT LOUD THE SONG THAT HAS, PERHAPS, COME TO DEFINE ED SHEERAN MORE THAN ANY OTHER (SO FAR), ‘THINKING OUT LOUD’ WEARS ITS HEART, AND ITS INFLUENCES, ON ITS SLEEVE. RELEASED ON SEPTEMBER 24, 2014, THIS GLORIOUS LOVE SONG PROPELLED ED INTO THE HEARTS OF BILLIONS AND USHERED HIM INTO THE ELITE CLUB OF TRULY INTERNATIONAL MUSIC ICONS. NOT BAD FOR A BOY FROM FRAMLINGHAM.

‘Thinking Out Loud’, a romantic ballad that Ed refers to as his “walking down the aisle song” was the final song that Sheeran wrote for his sophomore album, the multi-million selling x. Composed with long-time friend, Amy Wadge, the track’s origins are as inspiring as the song’s instant elevation to a modern classic. “We wrote it on a couch in my house after having dinner,” recalled Ed when collecting the 2015 Grammy Award for Song of the Year.

ABOVE: By the time ‘Thinking Out Loud’ was released Sheeran had graduated to giving his performances at arena venues, like this one in Leeds. RIGHT: Van Morrison was one of Sheeran’s key influences growing up, and he has said, “Van Morrison is a key figure in the music that I make.” + 24

It was on February 4, 2014, that the song first started to take shape. A songwriting session between Ed and Amy had been organized, a favor that Ed claimed was to help support his long-time friend who was struggling with money. “Amy was going through financial troubles,” Ed reported. “She drove to my house – my album x was nearly done – and she asked if I could put a song from when we was 17 on the deluxe edition, so she could get a little bit of money and pay the mortgage and bills and stuff. While she was there we wrote ‘Thinking Out Loud’”.

ABOVE: With Bristolian singer-songwriter Amy Wadge at the 58th Grammy Awards, where they picked up the prestigious “Song of the Year” trophy for ‘Thinking Out Loud’.

Directed by Emil Nava, and featuring Ed up close and personal with professional dancer, Brittany Cherry, the music video dominated award ceremonies and was heavily rotated on music channels around the globe. “I wanted the video to be a little different, so I opted for ballroom dancing. I had lessons for five hours a day,” Ed said, a training regime that helped him lose 35 pounds.

It was while Ed was taking a shower that he first heard the “Van Morrison-like” chords float around his house. The tune tickled Ed’s attention and he ran downstairs to insist Amy continues playing. Ed added a vocal melody, which he had developed from a guitar riff played over Amy’s chords. After returning home from dinner a few hours later, at around 2:00 am, the tipsy pair returned to the song in Ed’s kitchen. Twenty minutes later the song was complete, with Ed recording a rough demo on his iPhone.

NO ONE’S REALLY CHANNELED VAN MORRISON FOR A LONG TIME. EVERYONE ALWAYS CHANNELS MICHAEL JACKSON, THE BEATLES AND BOB DYLAN. VAN MORRISON IS A KEY FIGURE IN THE MUSIC THAT I MAKE. ED SHEERAN +25

SHAPE OF YOU A MAGNETIC SONG, BOTH LYRICALLY AND LITERALLY, ‘SHAPE OF YOU’ INSTANTLY RESONATED WITH MILLIONS OF SHEERIOS AS SOON AS IT WAS RELEASED INTO THE WILD. AFTER MORE THAN A YEAR AWAY FROM PERFORMING LIVE, AND ALL SOCIAL MEDIA, ED HAD RETURNED TO HIS FANS WITH A SHEERAN CLASSIC. THEY THANKED HIM IN THE ONLY WAY THEY COULD. THE SONG STREAMED 10 MILLION TIMES IN ITS FIRST 24 HOURS, SHATTERING ALL KNOWN DIGITAL RECORDS, AND IS INCHING CLOSE TO MORE THAN TWO BILLION VIEWS ON YOUTUBE.

Written at a songwriting session with Snow Patrol’s Johnny McDaid and Steve Mac, a renowned pop producer Ed had yearned to write “cool stuff” with, the lyrics of ‘Shape of You’, take Ed on a journey to a local bar where he falls in love with a girl. First developed with Rihanna in mind, the track came together very quickly and was one of three tunes from that were written in a single day. It wasn’t long before Ed, Johnny and Steve realized that this was a tune too good to give away. “We started writing the song for Little Mix originally,” Ed remembered. “And then halfway through I was like, ‘Actually this sounds like it could be good for Rihanna. And then more of the way through we were like, ‘Yeah, this is actually pretty good. We should keep it.” However, apprehensions about the song, which was called ‘In Love With Your Body’ at the time, persisted. “‘Shape Of You’ was actually the only song that I was like this isn’t me at all,” Ed recalled. “It took Johnny and Steve a month or two to convince me that should even be on the album, and probably took them another month to convince me that it should be a single.”

OPPOSITE: Sheeran’s February 2017 performance at London’s O2 arena sold out in minutes. ABOVE: With Rihanna at the Grammys. His third album could have sounded very different if he gave her ‘Shape of You’. BELOW LEFT: McDaid’s first songwriting hit was ‘Shape of You’, which isn’t a bad way to begin a writing career.

Starring Ed as a boxer who ignites a fiery passion with another pugilist, the actress Jennie Pegouskie, the music video to ‘Shape Of You was filmed in Seattle and directed by Jason Koenig. It is the first time Sheerios had seen Ed topless. Suffice to say, there was much swooning worldwide. “Having my shirt off in the video wasn’t my idea though. It was the director’s and it kind of happened very last minute. I wasn’t really comfortable with it but he lit me in such a way that it ended up looking quite cool.”

+ 82

+83

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

I Want To Be Creative Harriet Griffey

Kickstart your creative side with this handy little guide. Whether you're a creative professional or an aspiring amateur, everyone can benefit from being more inventive in their daily lives. In I Want to be Creative, Harriet Griffey collates core ideas and exercises expressly devised to get your creative juices flowing. Creativity is an expression of yourself and the way in which you choose to live your life. You can express your creativity in all sorts of ways, from the way you dress to what you cook, to the books you read and the music you listen to. Being creative lets you explore what can be difficult to express, our emotions for example, perhaps through art, music or creative writing. Nourishing your creativity can also help you to think outside of the box when handling problems and finding solutions, allowing you see the world in more than one way. I Want to be Creative includes a range of simple and adventurous solutions, exercises for creating daily doodles, advice on how to break through the dreaded artist's block, free association exercises and tips and tricks to finding inspiration on your daily commute.

Publication

01-February-2018

Binding

Hardback

Price

AU$19.99|NZ$22.99

ISBN

9781784881450

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Self Help

Format

155 x 120 mm

•

A host of ideas and exercises to get your creative juices flowing.

Extent

144pp

•

Sixth in the popular I Want to Be ... series.

Illustrations

Two-colour illlustrations throughout

•

Practical and down-to-earth advice on how to stimulate creativity.

•

Studies have shown that creative activities such as writing and drawing reduce stress.

Age Range

Terms

SOR

Harriet Griffey provides a practical guide to promoting and maintaining a creative mind that will help you discover the power of imagination at work, home and play.

Author Details Harriet Griffey is a journalist and writer who writes extensively across the globe. She has published eighteen books, her most recent being:I Want to be Confident andI Want to be Happy.

Key Information

Contents Introduction: What is creativity? The value of creativity The creative brain What inhibits creativity? Creative processes Your creative type Quiz Discovering personal creativity The benefit of curiosity Freeing the mind: the benefits of boredom, daydreaming & procrastination Taking inspiration from others Coming up with ideas Creating space to create Practising creativity Tenacity & discipline Sleep on it The creativity of collaboration Music Art Writing Sport Conclusion: Creativity in everyday life Acknowledgements Appendix About the author Index 4

7 17 21 27 33 37 43 47 53 59 65 73 81 87 93 99 103 109 115 121 127 133 138 139 140 142 5

INTRODUCTION: HOW HAPPY ARE YOU? /

Creativity is a wild mind and a disciplined eye. D O R O T H Y PA R K E R , W R I T E R

‘The future belongs to a different kind of person,’ says Daniel Pink, author of A Whole New Mind: Why Right-Brainers Will Rule the Future. ‘Designers, inventors, teachers, storytellers – creative and empathetic rightbrain thinkers whose abilities mark the fault line between who gets ahead and who doesn't.’ Although some personality types are more open to harnessing creative possibilities, it’s something we can all cultivate, exploit and enjoy either through recognisably creative activities like music, painting, cooking or writing, or in the way we develop ideas or approach problem solving, whether that’s alone or in collaboration with others.

Creativity isn’t an occupation. It’s a preoccupation. It invents, perfects and defines our world. It explains and entertains us. John Hegarty, founding Creative Partner, Bartle Bogle Hegarty

Exploring our personal creativity could mean a whole new way of thinking and enhancing what we do, and its positive impact is increasingly recognised in all areas of life and work. It’s about using and extending our imaginations, looking outside ourselves for inspiration and, very often, finding that our most creative ideas occur when we least expect them. We also need to be willing to go beyond what psychologists call ‘functional fixedness’, to explore and play with ideas that might – or might not – work. It’s not necessarily about trying harder at something to achieve a creative outcome, either, but trying differently. 8

D I S C O V E R I N G P E R S O N A L C R E AT I V I T Y /

Life is energy, and energy is creativity. And even when individuals pass on, the energy is retained in the work of art, locked in it and awaiting release if only someone will take the time and the care to unlock it. Marianne Moore, POET But start with what you do everyday: whether you are a student, worker or retired, you don’t need to make time to spark your creativity; it can run alongside everything else. That boring commute to work every morning? This could be the perfect time to download and listen to inspiring podcasts or music, or read a book. Accessing other people’s creativity can sometimes spark your own. Or write a journal, using what you see around you to help focus your observation. Or talk to the person in the seat next to you: we can spend so much time inside our own little bubbles that we forget the value of interaction and exchange.

Then, move it on … If you only ever listen to classical music, take some time to listen to some jazz – or at least find an alternative to what your first choice might be. Go and hear music performed live, rather than through your headphones. Do anything that shifts your initial perspective on its axis to open up your ideas. Discovering personal creativity is difficult if you stay consistently within your own comfort zone. So challenge that in any way that extends your personal boundaries. It’s impossible to discover interests, a talent or skill without finding or creating those opportunities you need to explore to see if they can be developed into something that becomes an outlet for personal creativity.

Opportunities at our fingertips The majority of us now own mobile phones with great camera facilities literally at our fingertips, but only ever taking a selfie for an Instagram 45

/ WRITING /

For a writer, voice is a problem that never lets you go, and I have thought about it for as long as I can remember – if for no other reason than that a writer doesn't properly begin until he has a voice of his own. A L A LV A R E Z , P O E T & W R I T E R

Read Probably the most useful thing anyone serious about creative writing can do is to read. Read literary fiction, poetry, prose and essays from renowned writers; read diversely across form, time and cultures. Why? Because in this way you will access and become familiar with good writing, its grammar, syntax and composition, almost by osmosis. It will help you to see, understand and feel what good writing is. And if you are serious about finding your own literary voice, it will help.

Stop reading thrillers and middlebrow fiction. Now. Read nothing but the best, unless you’re ill in bed. If you find yourself copying writers you admire, then that’s OK. Robert Louis Stevenson called it being a ‘sedulous ape’. Embrace it: it’s an evolutionary stage. Alan Humm, poet & writer 118

119

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO AVAILABLE IN THE I WANT TO BE ... SERIES

Price AU$24.99 | NZ$29.99

Price ISBN

ISBN 9781742709321

Price ISBN

AU$19.99 | NZ$22.99 9781784880811

AU$19.99 | NZ$22.99

Price

AU$19.99 | NZ$22.99

9781742709314

ISBN

9781784880248

Price

AU$19.99 | NZ$22.99

ISBN

9781784880804

Walk The path to a slower, more mindful life Sholto Radford Mindful guidance and practical exercises to put a spring in your step.

'Walking is man’s best medicine.' – Hippocrates Walk invites you to explore the benefits to be gained from the simple act of walking and spending time outdoors. A great natural way to boost your mind, body and soul, walking is simple and free. Without the need for specialist equipment or personal training, it is just about the easiest way to get more active, lose weight and become healthier. And it can be done anywhere. Travelling by foot is also meditative as it fosters a slowness of thought, as you become more aware of your surroundings.

Publication

01-February-2018

Binding

Hardback

Price

AU$14.99|NZ$17.99

ISBN

9781787130999

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Self Help

Format

155 x 120 mm

Extent

144pp

Illustrations

3-colour throughout

Age Range

Terms

SOR

Drawing on Sholto Radford’s extensive work with mindfulness-based practices, this book offers expert guidance and practical exercises to cultivate emotional and physical wellbeing. Learn how to change your speed, shift your perspective and discover the pure joy of walking.

Author Details Sholto Radford is a researcher at the Centre for Mindfulness Research and Practice at Bangor University, with a lifelong passion for outdoors and walking. In 2012 Sholto founded Wilderness Minds, combining his passions and leading courses and retreats with an emphasis on developing present moment awareness and well-being through time spent in the natural world and walking. He is also a qualified mountain leader.

Key Information •

Walking's health benefits include lowering your blood pressure, improving your mental wellbeing and aiding weight loss.

•

Walk helps you to slow down and de-stress as you focus on the simple act of moving.

•

Practical exercises from an expert author.

WALKING IN STEEP TERRAIN AND BACKPACKING Being comfortable walking in steep or rough terrain opens up a world of opportunities to explore rugged, wild and beautiful parts of the world. In order to go out for several days it is usually necessary to carry a backpack and this can be a further challenge. With time and practice these things become quite natural but here are some considerations to make this journey easier.

PATH OF LEAST RESISTANCE

SLOW AND STEADY On steep ground and long walks, it is helpful to find a pace that you can maintain, rather than getting tired and out of breath and needing to take a break every ten minutes. Learn to find your rhythm: if it feels too slow at first it is probably right.

Learning to read the terrain and choose where you walk is a valuable skill. When the ground gets steep you can find natural zigzags rather than trying to walk straight uphill.

SMALL STEPS On steep ground it is more efficient and easier on the body to take small steps, keeping the weight under the body, especially when carrying a backpack.

CARRYING A PACK

CAREFUL FOOT PLACEMENT

Some people take the art of saving weight to the extreme but when carrying everything with you for days every gram counts. Walking poles can be especially helpful when carrying packs, as can good boots with ankle support.

In rough ground careful foot placement not only helps with balance and avoids injury but also has the added advantage of helping us to stay present with our experience and the feeling of the body.

WALKING WITH AWARENESS Present moment awareness can naturally occur when something like a breathtaking view, a sunset or an encounter with a wild animal captivates our attention and fully engages us. For a moment our concerns drop away and we become acutely present to that moment of experience. Our experience may feel especially vivid, or we may feel joy, contentment or ease. Besides these incidental moments, present moment awareness – often referred to as mindfulness – is also something that can be intentionally developed or practiced. Not only can walking and spending time in the natural world be a place where we can cultivate mindfulness, but in turn mindfulness can be a great companion for walking, allowing us to more fully experience our surroundings and perhaps find more space and nourishment in that time.

‘Awareness is like the sun. When it shines on things, they are transformed.’ THICH NHAT HANH

PRACTICE: BREATHING When out on a walk, come to a standing position somewhere you feel comfortable and where you will not feel self-conscious. Find a position where the body can relax, yet remain upright, with a feeling of openness and space around your chest, and with your arms resting by your sides. Close your eyes or lower your gaze so that you can turn your attention inwards. Take a moment to notice how the body feels in this moment, the physical sensations of your posture and the sensation of your feet meeting the ground. When ready turn your attention towards the sensations of breathing. Be curious. Where can you feel movements of the body from the breath: the air entering your nose or against the back of your throat; the rising and falling of your chest or the movements in your abdomen. It is important actually to focus on the direct physical sensation rather than thinking about or visualising the breath â&#x20AC;&#x201C; there is an important difference. Settle on

the feeling of the breath in one place and follow the sensations of each in-breath and each out-breath moment by moment. Sooner or later the mind may wander off, become caught up in a chain of thoughts, a memory or whatever. This is totally natural. It is what minds do and the task is simply to come back to the sensation of the breath each time this happens. After a while, allow your awareness to expand into the feeling of your whole body as it stands and breathes, feeling the rising and falling of your chest and shoulders, noticing your feet against the floor and the edges of your body where it comes into contact with the world around it. Gently open your eyes and as you continue to walk see if you can stay in touch with any awareness or focus you may have touched into, knowing that at any time you can come back to the feeling of your breath to anchor and stabilise your awareness.

SIMPLE IDEAS FOR FEELING MORE CONNECTION WITH THE NATURAL WORLD Consciously make time Even if it is just for five minutes each day, try and make a habit of spending time with an awareness of the natural world. This could be walking out into your garden in the morning and listening to the birds, going for a short mindful walk, or taking a lunch break outside and paying attention to your surroundings and the life going on around you. Bring back reminders If you visit a special place or have a connecting moment in nature, take back a memento: a pebble, a feather, a piece of driftwood or a shell. These can act as reminders, shrines to the natural world inside your home.

See the world through different eyes When out on a walk or in nature, try imagining experiencing the world of the animals and plants you see around you. A bird circling, looking down for prey or gathering twigs for a nest to raise its young, a squirrel trying to collect enough nuts to bury for the winter, the long journey a caterpillar takes to reach the edge of a leaf. Taking in other views may lessen our own sense of self-importance and centrality to the world and make us more aware of the network of life unfolding around us.

Follow a natural impulse When out walking, be curious and follow what draws you in, perhaps getting up close with an intricate beetle, following the sound of trickling water to a hidden stream, or taking time to walk up to and examine a tree that catches your eye, noticing what life is crawling over it or growing on it.

PRACTICE: TAPPING INTO JOY WHILE WALKING Walking can be a time to practice observing joy through the movement of the body, the greater depth of our breath and all that we see, hear, smell and feel around us. 1. As best you can, let go of any thoughts or concerns that you are holding, and gently guide your awareness to your present moment experience. 2. Ask yourself: ‘What joy might be available in this moment if I give it my attention?’ 3. Without striving or trying to make your experience different simply notice what comes up for you. Is there any feeling of joy and how do you experience this in your body and mind? Is it related to something that you can see, hear or feel? 4. Allow yourself to spend time with these feelings for as long as they last, and when and if they go, just smile and carry on. There is no need to try and hold on to them. Every experience has a beginning and an end. 106

‘The present moment is filled with joy and happiness. If you are attentive, you will see it.’ THICH NHAT HANH

Walk

walk 8 copy pack | 47.5% discount The path to a slower, more mindful life

Sholto Radford

Mindful guidance and practical exercises to put a spring in your step.

'Walking is man’s best medicine.' – Hippocrates

RRP: $119.92 Walk invites you to explore the benefits to be gained from the simple act of walking and spending time outdoors. GTIN: 9349685007739 WITH DISCOUNT: $104.96 A great natural way to boost your mind, body and soul, walking is simple and free. Without the need for specialist equipment or personal training, it is just about the easiest way to get more active, lose weight and become healthier. And it can be done anywhere. Travelling by foot is also meditative as it fosters a slowness of thought, as you become more aware of your surroundings.

Publication

01-February-2018

Binding

Hardback

Price

AU$14.99|NZ$17.99

ISBN

9781787130999

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Self Help

Format

155 x 120 mm

Extent

144pp

Illustrations

3-colour throughout

Age Range

Terms

SOR

Key Information •

Walking's health benefits include lowering your blood pressure, improving your mental wellbeing and aiding weight loss.

•

Walk helps you to slow down and de-stress as you focus on the simple act of moving.

•

Practical exercises from an expert author.

ALSO AVAILABLE

Price

AU$14.99|NZ$16.99

Price

AU$14.99|NZ$16.99

ISBN

9781849497749

ISBN

9781849499569

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Fridge Cakes Over 30 no-bake desserts Jean-Luc Sady

The perfect treat for the warmer months, fridge cakes are simple to make, adaptable to whatever is in the cupboard, and no oven (thus cooking skill) is required. Just mix up your favourite ingredients and place in the fridge to chill! Fridge Cakes shares over 30 ingenious recipes that are simple to make but taste amazing. There’s a zesty chocolate orange, a decadent choco-fudge, and a summery mango and passionfruit. For a boozy dinner party, you can’t look past the Limoncello and nougat: the perfect happy ending. And what about a little festive number, Christmas gingerbread with citrus and spices, for when you’re all-cooked-out over the festive period? With chapters dedicated to fruity, chocolate and extra creamy, you will have a fridge cake ready to make for pretty much any occasion. And best of all, most of the recipes take 25 minutes to pull together (plus freezing time).

Publication

01-January-2018

Binding

Hardback

Price

AU$19.99|NZ$22.99

ISBN

9781784880859

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Food & Drink

Format

190 x 190 mm

•

Easy-to-make, impressive-looking desserts, with no baking skills required.

Extent

72pp

•

Varied ingredients with easy, clear instructions.

Full colour illustrations throughout

•

Less than 25-minutes preparation time (then chill in the fridge for 4 hours).

Illustrations

•

So popular are fridge cakes that Kate and Wills had an enormous one made for their wedding, using 1,700 biscuits and 40lb of chocolate.

Age Range

Terms

SOR

Author Details Jean-Luc Sady is a food stylist and recipe writer.

Key Information

AVAILABLE 2 JANUARY 2018

CONTENTS THE BASICS.........................................................................4 FRUIT

CHOCOLATE

Choco Fudge & OreoÂ®...............................................34

Strawberry & Sugared Almonds..............................6

Chocolate Chip & Spiced Biscuit..........................36

Raspberry & Spiced Biscuit........................................8

White Chocolate & Lime........................................... 38

Apricot & Honey............................................................10

Chocolate Orange....................................................... 40

Pineapple & White Chocolate................................. 12

Chocolate & Melba Raspberries............................42

Banana, Citrus & Coconut.........................................14

Peanut Butter & Dark Chocolate..........................44

Peach, Lemon & Pine Nut.........................................16

Choco Pear & Shortbread........................................46

Mango & Passion Fruit................................................18

Liquorice & Chocolate Cookies.............................48

Pear & Orange...............................................................20

Rocky Road: Marshmallow & Chocolate...........50

Apple & Maple Syrup................................................. 22

Mint Thins & Ganache................................................ 52

Blueberry & Cereal Biscuit.......................................24

White Forest: Cherry & Ricotta.............................54

Blackcurrant & Gingerbread...................................26

CREAMY

Cherry & Amaretto...................................................... 28

Pecan & Maple Syrup.................................................56

Apple Cider & Caramel..............................................30

Caramel, Coffee & Macadamia Nuts................... 58

Apricot & Brownie....................................................... 32

Mont Blanc: Spiced Chestnut.................................60 Toffee Crunch: Waffle & Caramel.........................62 Chestnut & Blackberry Coulis................................64 Salted Caramel & Shortbread................................66 Limoncello, Nougat & Nuts.....................................68 Gingerbread & Citrus ................................................70

APRICOT & HONEY

Pour the cream into a large bowl and place in the freezer for 30 minutes. 30 MIN

CHARLOTTE MOULD

CAKE

250 ml (9 fl oz) whipping cream 3 gelatine leaves 75 g (2 1⁄2 oz) honey 250 g (9 oz) fromage frais 300 g (10 1⁄2 oz) apricot purée (frozen) 250 g (9 oz) speculaas (spiced biscuits) TOPPING

3 tinned apricot halves, cut into slices 1 speculaas, crushed

Soak the gelatine in a little cold water and mix the honey into the fromage frais. Put the apricot purée into a pan and bring to the boil. Turn off the heat. Squeeze any excess water from the soaked gelatine leaves and stir into the apricot purée and then mix into the fromage frais. Line the mould with cling film (plastic wrap). Line the edges of the mould with biscuits. Spread a third of the apricot cream in the bottom of the mould. Cover with a third of the biscuits. Repeat these layers twice more. Refrigerate for at least 4 hours. Whip the cold whipping cream using an electric whisk or a food processor until thick. Turn the cake out onto a plate. Using a spatula, cover the top and sides of the cake with the whipped cream. Chill. Decorate with apricot slices and crushed biscuits. CHEF’S TIP

For this recipe, you have to cover the cake with cream once it has been removed from the mould because you can’t pour the hot apricot cream over the whipped cream in the mould.

fruit

PEANUT BUTTER & DARK CHOCOLATE

Pour 200 ml (7 fl oz) of the cream into a large bowl and place in the freezer for 30 minutes. 30 MIN

LOAF TIN

CAKE

400 ml (14 fl oz) whipping cream

Pour the rest of the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.

200 g (7 oz) dark chocolate, broken into pieces

Mix the cream cheese with the chilled cream. Whip, using an electric whisk or a food processor, until thick.

2 tablespoons peanut butter

Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Add a layer of biscuits and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours.

200 g (7 oz) cream cheese 350 g (12 oz) digestive or cereal biscuits TOPPING

5 OreoÂŽ biscuits, crumbled

Turn the cake out onto a plate and sprinkle with broken OreoÂŽ biscuits.

chocolate

TOFFEE CRUNCH WAFFLE & CARAMEL

Pour the cream for the topping into a large bowl and place in the freezer for 25 minutes. 25 MIN

RECTANGULAR PLASTIC CONTAINER

CAKE

300 g (10 1⁄2 oz) caster (superfine) sugar 1 teaspoon lemon juice 300 ml (10 fl oz) whipping cream 90 g (3 oz) butter, diced 300 g (10 1⁄2 oz) thin waffle biscuits TOPPING

250 ml (9 fl oz) whipping cream 40 g (1 1⁄2 oz) hard toffees, crushed into pieces

To make the cake, first heat the sugar with 4 tablespoons of water and the lemon juice in a heavy-botttomed saucepan over a high heat, until caramelised. Deglaze with the cream and continue to cook for a further 1 minute. Remove the pan from the heat, add the butter and stir to melt. Leave to cool for a few minutes until the caramel thickens. Line the mould with cling film (plastic wrap). Put a layer of waffle biscuits in the bottom, filling all the spaces. Pour over the semi-liquid caramel. Repeat these layers five times. Finish with a layer of waffle biscuits. Refrigerate for at least 3 hours. For the topping, whip the chilled cream using an electric whisk or a food processor until thick. Turn the cake out onto a plate. Using a spatula, cover with the cream, then scatter over the broken toffees. CHEF’S TIP

For this recipe, you have to cover the cake with cream once it has been removed from the mould because you can’t pour the hot ganache over the whipped cream in the mould.

creamy

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Price

AU$19.99|NZ$19.99

Price

AU$19.99|NZ$19.99

Price

AU$19.99|NZ$19.99

ISBN

9781784880170

ISBN

9781742708553

ISBN

9781784880095

ALSO AVAILABLE

Price

AU$19.99|NZ$24.99

Price

AU$19.99|NZ$24.99

ISBN

9781784881252

ISBN

9781784881269

Posh Pancakes Over 70 recipes, from hoppers to hotcakes Sue Quinn Over 70 inventive ideas for seriously tasty pancakes! From Paris to Palm Springs, pancakes are set to be the hot new food trend in 2018. People have discovered the joy of Sri Lankan hoppers, Keralan dosas, Japanese okonomiyaki, Vietnamese banh xeo, as well as the humble buttermilk, buckwheat and blini. Posh Pancakes brings you over 70 recipes from around the world for this simple, quick meal on a plate. Breakfast, brunch, lunch, dinner and dessert, the dishes include Chinese pancakes with duck and hoisin sauce, spicy Mexican hotcakes with avocado and chilli, classic English pikelets, as well as the quintessential French crêpes Suzette. With a guide to pancake types, plus a photo for every single recipe, you’ll flip over these delicious choices!

Publication

01-February-2018

Binding

Hardback

Price

AU$29.99|NZ$32.99

ISBN

9781849498036

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

210 x 160 mm

Extent

176pp

Illustrations

Colour photography throughout

Age Range

Terms

SOR

Author Details Sue Quinn is an award-winning food writer, cookbook author and journalist. Her books span a range of cuisines, from Japanese to vegan, as well as children’s cookery and healthy eating. Her articles and recipes regularly appear in the UK’s leading food titles including the Telegraph , Sunday Times , Guardian , delicious and BBC Good Food magazines. She won the Fortnum & Mason’s Online Food Writer Award in 2016.

Key Information •

Posh Toast has sold over 45,000 copies worldwide and Posh Eggs has sold 10,000 copies.

•

Every country has its own type of pancake, so it’s a truly international food.

•

Simple to make, at its most basic a pancake involves only 3 ingredients.

•

Fifth in the successful Posh series which takes simple ingredients and gives them a fun, tasty twist.

YCOMB BUTT E N ER O

B U T T E R M I L K PA N C A K E S Let’s face it – honeycomb butter ain’t no health food. This might be an indulgent way to start the day, but a glorious one for a special occasion.

MAKES 16 pancakes TAKES 2 hours, including 1 hour setting

For the honeycomb butter vegetable oil, for brushing 100g (3½oz/scant ½ cup) caster (superfine) sugar 2 tbsp golden syrup 2 tbsp runny honey 1 tsp bicarbonate of soda 250g (9oz) salted butter, softened 1 quantity Buttermilk pancake batter (see page 18) maple syrup, to serve

Line a rimmed baking sheet with baking paper. To make the honeycomb butter, combine the sugar, golden syrup, and 1 tablespoon of the honey in a pan and stir over a low heat, until the sugar dissolves. Simmer gently until the temperature reaches 150°C on a confectionary thermometer, or until a little dropped into a glass of cold water cracks and turns hard. Add the bicarbonate of soda, then remove the pan from the heat and whisk: the mixture will froth up dramatically. Quickly pour onto the prepared baking sheet and leave to harden for about 1 hour. Break half the honeycomb into pieces and place in a plastic food bag. Bash the bag with a rolling pin until the honeycomb is finely crushed but still coarse enough to give the butter some crunch. Whip the butter and the remaining honey until light and fluffy, then fold in the crushed honeycomb. Spoon the butter onto a piece of clingfilm (plastic wrap), roll tightly into a sausage shape and chill. While this is happening, make the pancakes following the method on page 18, transferring them to a warm oven to keep warm. Serve the pancakes warm with slices of the honeycomb butter on top and a generous drizzle of maple syrup. 40 Breakfast & Brunch

COURGETTE &

H A L L O U M I PA N C A K E S A bright and lovely light meal, these pancakes are bursting with spring flavours. Enjoy them with a hefty dose of sunshine if you can.

MAKES 12 pancakes TAKES 25 minutes

2 medium courgettes (zucchini) (about 500g/1lb 2oz) 1 tsp sea salt flakes 1 quantity Buttermilk pancake batter (page 18) 200g (7oz) halloumi, grated handful basil leaves, torn handful mint leaves, finely sliced 3 spring onions (scallions), finely sliced grated zest 1 lemon freshly ground black pepper garlic-infused olive oil (plain olive oil is fine), for frying pea shoots and lemon wedges, to serve

Grate the courgettes on the largest holes of a box grater. Transfer to a sieve set over a bowl and toss with the salt. Set aside for 15 minutes to drain, then place in a clean tea towel and squeeze tightly to remove as much liquid as possible. Loosen the courgettes – they’ll be tightly packed together – then add to the pancake batter along with all the remaining ingredients, except the oil, pea shoots, and lemon wedges. Heat a non-stick frying pan over a medium heat and brush generously with the oil. Add large spoonfuls of batter to the pan to make 10-cm (4-in) pancakes and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes. Serve the pancakes sprinkled with sea salt and a handful of pea shoots, and lemon wedges on the side.

76 Lunch & Light Bites

ITALIAN

FA R I N ATA This giant chickpea pancake, known as socca in Provence, is lip-smackingly lovely and redolent with rosemary. Slices are best eaten warm straight from the pan, accompanied by a glass of something cold.

MAKES 1 large pancake TAKES 20 minutes, plus 30 minutes resting

125g (4½oz/1 cup) chickpea (gram) flour 1 tsp sea salt flakes, plus extra for sprinkling 2 tbsp finely chopped fresh rosemary 75ml (2½fl oz) extra virgin olive oil, plus extra for brushing

Combine the flour, salt, and rosemary in a mixing bowl, then whisk in 2 tablespoons of the oil and 250ml (9fl oz/1 cup) cold water to make a smooth batter, the consistency of double cream. Set aside to rest for 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/gas 6. Pour the remaining oil into a large ovenproof frying pan and place in the oven to heat up. When the batter has rested, quickly remove the frying pan from the oven and pour the batter into the hot oil, swirling to evenly cover the base. Return to the oven and bake for about 10 minutes, until firm and the edges are coming away from the pan. Remove from the oven and set the grill to high. Brush the top of the farinata with oil and sprinkle with more salt. Grill for 3–5 minutes until crisp and brown in patches on top. Serve warm, in slices.

82 Lunch & Light Bites

C R ÊP E S

SUZETTE Dust off the dessert trolley and ready the cheese and pineapple hedgehogs – we’re off to a 1970’s dinner party. Jokes aside, this is actually a fantastic dessert, whatever the decade.

SERVES 4–6 TAKES 1 hour 20 minutes, plus 30 minutes resting

1 quantity cooked Crêpes (page 20) For the sauce 60g (2oz) butter, melted 2 tbsp caster (superfine) sugar 200ml (7fl oz/generous ¾ cup) freshly squeezed orange juice grated zest 1 orange 3 tbsp Cointreau or Grand Marnier, plus 3 extra tbsp to flambé, if desired

To make the sauce, melt the butter in a large frying pan over a medium–low heat. Whisk together the sugar, orange juice, orange zest, and the 3 tablespoons of alcohol, and pour into the frying pan with the butter. Very gently simmer until the sugar dissolves and the sauce turns slightly syrupy. Slip a crêpe into the sauce, poking it under so it’s nicely coated, then fold into a triangle using a spatula. Transfer to a plate, then repeat with the rest of the crêpes. Return the crêpes to the frying pan, again poking them under the sauce, to warm through over a low heat. To flambé the crêpes, heat the remaining alcohol in a small pan and carefully ignite with a long match – at the table, if you fancy being theatrical. Pour the flaming liquid over the crêpes. When the flames have subsided, serve the crêpes immediately with the sauce spooned over.

161 Sweet Things

ALSO AVAILABLE IN THE POSH SERIES

Price

AU$29.99|NZ$34.99

Price

AU$29.99|NZ$34.99

Price

AU$29.99|NZ$34.99

Price

AU$29.99|NZ$34.99

ISBN

9781849497008

ISBN

9781849497886

ISBN

9781849499958

ISBN

9781849499026

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Steam Train, Dream Train Sherri Duskey Rinker Rocking, rolling, clickety-clack, coming closer down the track ... The dream train pulls into the station. One by one the train cars are loaded – polar bears pack the reefer car with ice cream, elephants fill the tanker cars with paints, tortoises load the autorack with race cars, kangaroos fill the hopper car with balls. Sweet (and silly) dreams are guaranteed for every train enthusiast! Delightful fun for fans of trains, this unabridged board book version of theNew York Times bestseller Steam Train, Dream Train is perfect for small hands.

Publication

01-February-2018

Binding

Board Book

Price

AU$14.99

ISBN

9781452152172

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Picture

Format

152 x 146 mm

Extent

32pp

Illustrations

Full-colour illustrations throughout

Age Range

Terms

SOR

Author Details Sherri Duskey Rinker is the author of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site , Steam Train, Dream Train , and Mighty, Mighty Construction Site , as well as The 12 Sleighs of Christmas . She loves cooking, gardening, and old oil paintings. Sherri lives with her photographer husband, two sons, one dog, and one hedgehog in St. Charles, Illinois. Find out more about her at SherriDuskeyRinker.com. Tom Lichtenheld is the illustrator of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site , Steam Train, Dream Train , and Mighty, Mighty Construction Site , created with Sherri Duskey Rinker, as well as Duck! Rabbit! and I Wish You More , created with Amy Krouse Rosenthal. He lives near Chicago, Illinois. See all of his books at TomLichtenheld.com.

Key Information •

An unabridged board book version, perfect for little hands, of the New York Times bestseller.

•

Ideal for settling down preschool-aged train lovers, this cuddly book is for all kids who have to have train sets pried from their fingers at the end of the day and whose dreams are inhabited by trains. Steam Train, Dream Train has sold more than 370,000 copies in hardcover and was on the NYT Bestseller List for more than 40 weeks! Bedtime and trains ... two surefire sales hooks in one book.

•

Evokes the soothing familiarity of Goodnight Moon, without covering old ground.

•

Soothing, playful rhymes and colorful art will guide kids easily into happy dreams.

•

Just right for children who love trains, this book explores the real functions of each train car with humor and imagination.

•

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO AVAILABLE

Binding

Hardback

Binding

Board Book

Price

AU$29.99

Price

AU$14.99

ISBN

9781452109206

ISBN

9781452111735

Binding

Hardback

Binding

Hardback

Price

AU$21.99

Price

AU$29.99

ISBN

9780811877824

ISBN

9781452152165

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Baby Koala: Finger Puppet Book Meet Baby Koala! What is Baby Koala's favorite snack? How does Baby Koala cool off on a hot day? Follow along as she experiences her world, from playtime to bedtime. An adorable finger puppet, warm illustrations, and a comforting story about the rhythms of a baby koala's day make this perfect for the very youngest readers.

Author Details Yu-Hsuan Huang, also known as Smallx2, is an illustrator and artist from Taichung City, Taiwan, where she lives with her family and cats.

Key Information Publication

01-February-2018

Binding

Board Book

•

Price

AU$9.99

•

ISBN

9781452163741

Publisher

Chronicle Books

•

Imprint

Chronicle Child

•

This refresh brings an exciting new illustrator and design aesthetic to the bestselling series, as well as a new prose-driven approach to the text. Beautifully combines reading with interactive play. Die-cuts on every page become peekaboo holes for the finger puppet, or handles for a child to grip as they turn the pages. The plush finger puppet is attached to the die-cut hole in the back cover so the puppet cannot be lost.

Series

Finger Puppet Brd Bks

•

A never-before-published animal for the series, koalas are adorable, perennially popular critters.

Category

Child Picture

Format

111.25 x 111.25mm

Extent

12pp

Illustrations

Board book with finger puppet; full-colour illustrations throughout

Age Range

2 to 4

Terms

SOR

•

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Baby Finger Puppet 24 copy counter pack Baby Koala: Finger Puppet Book

special 50% discount | while stocks last Meet Baby Koala! What is Baby Koala's favorite snack? How does Baby Koala cool off on a hot day? Follow along as she experiences her world, from playtime to bedtime. An adorable finger puppet, warm illustrations, and a comforting story about the rhythms of a baby koala's day make this perfect for the very youngest readers.

pack gtin 9349685007722

Author Details

4 x each of these books in the series

Yu-Hsuan Huang, also known as Smallx2, is an illustrator and artist from Taichung City, Taiwan, where she lives with her family and cats.

Key Information Publication

01-February-2018

Binding

Board Book

•

Price

AU$9.99

•

ISBN

9781452163741

Publisher

Chronicle Books

•

Imprint

Chronicle Child

•

Series

Finger Puppet Brd Bks

•

Category

Child Picture

Format

111.25 x 111.25mm

Extent

12pp

Illustrations

Board book with finger puppet; full-colour illustrations throughout

Age Range

2 to 4

Terms

SOR

•

With bright, adorable art and sweet, accessible text, this new line of finger puppet books will reinvigorate and refresh the successful series. The Finger Puppet series has sold more than 4 million copies! This refresh brings an exciting new illustrator and design aesthetic to the bestselling series, as well as a new prose-driven approach to the text. Beautifully combines reading with interactive play. Die-cuts on every page become peekaboo holes for the finger puppet, or handles for a child to grip as they turn the pages. The plush finger puppet is attached to the die-cut hole in the back cover so the puppet cannot be lost.

9781452142357 A never-before-published animal for the series, koalas are 9781452142364 adorable, perennially popular critters.

rrp $239.76 9781452156118

9781452156095

8 x Baby Koala

with 50% discount

$119.88 ONLY 25 COUNTER UNITS AVAILABLE!

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Where's The Unicorn? A magical search and find book Paul Moran Follow a colourful blessing of globetrotting unicorns as they gallop around the world on an incredible whistle-stop tour. From a fantastic film premiere in downtown Los Angeles, to a flamboyant carnival in Rio de Janeiro, there are 17 intricately illustrated scenes to search, and seven sensational unicorns to spot in every location.

Author Details Paul Moran is a UK-based illustrator who has many years of experience in producing artwork for books, magazines and toys using both digital and traditional techniques.

Publication

01-February-2018

Binding

Paperback

Price

AU$14.99|NZ$16.99

ISBN

9781782439073

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

Category

Child Novelty

Format

216 x 280 mm

Extent

48pp

Illustrations

Full colour illustrations throughout

Age Range

7 and UP

Terms

SOR

Key Information

•

Perfect gift for unicorn lovers!

•

Paul Moran illustrated Where's the Meerkat? which has sold 195,000 copies (in the UK) to date.

•

17 intricately illustrated scenes to search, and seven sensational unicorns to spot in every location.

Camping The unicorns are glad to be back in the woods, but theyâ&#x20AC;&#x2122;ve never seen a forest as busy or noisy as this before. There are hundreds of people in the woodland clearing and they are all chatting, dancing and playing instruments. Ruby is in the thick of it, roasting marshmallows by the roaring campfire and revelling in the new experience. Amethyst, on the other hand, prefers peace and quiet and is doing her very best to go unnoticed.

Safari The unicorns are on safari and theyâ&#x20AC;&#x2122;re having a blast. Luna is frantically searching for a creature capable of keeping up with her in a sprint. Violet has told her about an animal called a cheetah that can run at speeds in excess of 60 miles per hour and Luna is extremely excited. Stardust is in stitches, laughing hysterically at a funny-looking animal called a warthog. The rest of the unicorns are basking in the brilliant sunshine, relaxing before their long journey back to Rainbow Valley.

-� -

�

L E T T E Rs TO M y

• • •

WRITE NOW. READ LATER. TREASURE FOREVER.

memo ries and wo rds of wisdom, then seal with the included sticke rs and postdate fo r futu re opening.

Y FUTURE SELF M O T S R E TT E L

ead Later. Write Now. R rever. Treasure Fo

u,n;

e l b a l i a v A ! w o n

�

LETTERS TO MY FUTURE SELF WITH 52.5 °/o DISCOUNT

�

Each Letters to My... includes twelve p rompted lette rs to fill with favo rite

24 COPY COUNTER PACK

�-

��

WRITE NOW. REA AT R. TREASURE FOREVER.

�

�::·�···· , ______________________· ________________________

�

._,

SINGLE

RRP

NOW $19.99

WAS $24 99

GTIN: 9349685007746

ONLY 20 PACKS AVAILABLE

"""""

�

___,

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Elizabeth's Rival The tumultuous tale of Lettice Knollys, Countess of Leicester Nicola Tallis The first biography of Lettice Knollys, one of the most prominent women of the Elizabethan era. Cousin to Elizabeth I (although it's likely that they were far closer than that) and grandniece to Anne Boleyn, Lettice Knollys was destined to be a prominent figure at court. But her life would be one of dizzying highs and pitiful lows – caught in a love triangle with Robert Dudley and Elizabeth I, banished from court, embroiled in treason, losing a husband to the executioner's axe and further husbands and children to war and sickness. At different times Countess of Essex and Countess of Leicester, Lettice lived from the reign of Henry VIII through to Charles I, her story offering an extraordinary and intimate perspective on the history of the period.

Author Details Nicola Tallis is a historian and researcher. She has previously lectured at the University of Winchester and worked with Historic Royal Palaces and the National Trust, as well as at Sudeley Castle, where Lady Jane Grey lived for a time, alongside Katherine Parr. As a researcher, Nicola has worked with many great writers, including Alison Weir and Sir Ranulph Fiennes. Publication

01-February-2018

Binding

Paperback

Price

AU$29.99|NZ$31.99

ISBN

9781782437932

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

Category

History

Format

234 x 153 mm

Extent

400pp

Illustrations

Text only

Age Range

Terms

SOR

Key Information •

The first biography of Lettice Knollys, one of the most prominent women of the Elizabethan era, also examines the relationship between Queen Elizabeth and Lettice's husband, Robert Dudley, 1st Earl of Leicester, within the context of his third marriage.

•

Explores the effect that Lettice's marriage had on her relationship with Elizabeth I, and what this reveals about Elizabeth's attitude towards women.

•

Nicola Tallis is a historian and researcher who has worked with many great writers, including Alison Weir and Sir Ranulph Fiennes.

•

From the author of the popular Crown of Blood, which tells the story of Lady Jane Grey.

ALSO AVAILABLE Price

AU$29.99| NZ$32.99

ISBN

9781782437345